- 3 cups Hodgson Mill Steel Cut Oats
- 6 eggs
- 4 Tbsp peanut butter, (or almond or sunflower butter)
- 2 cups milk, (2%, whole, or non-dairy milk of choice)
- 1/4 cup maple syrup
- 1 Tbsp cinnamon
- 1/2 tsp salt
- 1 1/2 - 2 cups apples, chopped into small pieces (baking apples such as Granny Smith, Rome, Winesap, etc.)
Fill a large bowl with water, add steel cut oats, and soak 1 hour (or overnight.) Optional: Add 1 Tbsp. yogurt during soaking to help soften oats.
When ready to bake, preheat oven to 400° F, and spray a 9 x 13” pan with nonstick cooking spray. Set aside. Drain and rinse oats and set aside.
In a large bowl, whisk eggs until light and frothy. Whisk in peanut butter, making sure it is well combined. Whisk in in milk , maple syrup, cinnamon and salt. Last, stir in soaked oats and chopped apples.
Pour or spoon mixture into prepared pan and distribute oats and apple chunks evenly throughout. Bake 35-40 minutes, or until browned on top. (If using a metal pan, bake on a higher rack in the oven to prevent bottom burning, and check at 30-35 minutes.) Remove from oven and cool slightly, then serve with extra maple syrup and peanut butter on the side.
Keep in sealed container in fridge for up to 3-4 days. Reheats beautifully in microwave or loosely wrapped in foil in oven at 200° for 15 minutes.
Notes: Substitute other fruits (dried, frozen, or fresh), nuts, preserves, spices, and other add-ins to make up bulk (1 ½ – 2 cups or to taste).
Timesaving tip to do the night before: when you set oats to soak, mix together wet ingredients (eggs, peanut butter, milk, maple syrup, salt, cinnamon), cover, and keep in refrigerator. Chop apples (spritz with lemon juice and seal in a plastic bag in fridge to prevent browning). In the morning, just drain and rinse oats, mix together ingredients, spread in prepared pan and bake.
Makes one 9x13-inch pan, or about 8 servings.
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