Baked Apple Peanut Butter Steel Cut Oats

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Sweet baked apples with cinnamon and maple syrup, a hint of rich, salty peanut butter, and tender nutty-tasting Hodgson Mill Steel Cut Oats suspended in just enough creamy custard—this might be the most perfect breakfast known to man. Best of all, it makes about 6-8 servings, and leftovers heat up marvelously in the microwave, or wrapped in foil and heated gently in the oven. I could see myself making this recipe for a breakfast buffet, since it’s much easier to serve than regular oatmeal, and more forgiving if it’s cooled a bit.

Ingredients

  • 3 cups Hodgson Mill Steel Cut Oats, soaked overnight in water (and 1 Tbsp yogurt, optional)
  • 6 eggs
  • 2 cups milk, 2% (whole milk is optional)
  • 1/4 cup maple syrup
  • 4 Tbsp peanut butter, other nut butters work well, too
  • 1 1/2 - 2 cups apples, chopped into small pieces (baking apples such as Granny Smith, Rome, Winesap, etc.)
  • 1/2 tsp salt
  • 1 Tbsp cinnamon

Directions

Pour oats into plenty of water and mix in yogurt, if using. Leave overnight, or around 8 hours, in a warm place to soak.

On baking day, preheat oven to 400° F, and spray a 9 x 13” pan with nonstick cooking spray. Set aside. Drain and rinse the soaked oats and put in a large mixing bowl.

In a separate large bowl, whisk eggs until light and frothy, add milk and maple syrup and mix. Pour this mixture over the oats. Add chopped apple, peanut butter, salt, and cinnamon and mix well, making sure peanut butter is blended in and not in large chunks.

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), and let us know what works in the comments!

Timesaving tip to do the night before: mix together wet ingredients (eggs, milk, and maple syrup) the night before, when you set the oats to soak, and chop the apples. (Spritz chopped apples with lemon juice and seal in a plastic bag to prevent browning). In the morning, just drain oats, mix in the rest of the ingredients, spread in prepared pan and bake.



Makes 8 servings. Print this Recipe

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