- Breakfast
- American
- Make-ahead
- Oven
Ingredients
- 3 cups
old-fashioned rolled oats
- 1 cup
pecans, roughly chopped
3/4 cup in step 2, 1/4 cup in step 5
- 1 tsp
ground cinnamon
- 1/4 tsp
ground nutmeg
- 1 tsp
baking powder
- 1/2 tsp
salt
- 2 cups
whole milk
- 2
large eggs
- 2/3 cup
pure maple syrup
- 4 tbsp
unsalted butter, melted, plus more for the pan
- 2 tsp
vanilla extract
- 2
firm apples, such as Honeycrisp or Granny Smith, peeled, cored and cut into 1/2-inch dice
heavy cream or half-and-half, for serving
- Vegetarian
Contains milk (whole milk, unsalted butter), eggs (large eggs) and tree nuts (pecans).
Whether it’s gluten-free depends on the old-fashioned rolled oats: check the label.
Not checked: firm apples, such as Honeycrisp or Granny Smith, heavy cream or half-and-half, for serving.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 350°F and butter a 9×13-inch baking dish.
350°F
- Step 2
In a large bowl, stir together the oats, 3/4 cup of the pecans, the cinnamon, nutmeg, baking powder and salt.
- 3 cups old-fashioned rolled oats
- 3/4 cup pecans
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp salt
- Step 3
In a second bowl, whisk the milk, eggs, maple syrup, melted butter and vanilla until smooth.
- 2 cups whole milk
- 2 large eggs
- 2/3 cup pure maple syrup
- 4 tbsp unsalted butter
- 2 tsp vanilla extract
- Step 4
Pour the wet mixture over the oats and stir to combine, then fold in the diced apples. Scrape everything into the buttered dish and spread it level, nudging the apples under the surface so they don't dry out.
5 min
- 2 firm apples, such as Honeycrisp or Granny Smith
- Step 5
Scatter the remaining 1/4 cup pecans over the top.
- 1/4 cup pecans
- Step 6
Bake until the top is golden and the center is set and no longer liquid when you press it gently, 40 to 50 minutes.
45 min, hands-off · 350°F
- Step 7
Let it rest 10 minutes to firm up, then scoop into bowls and pour a little cream over each serving.
10 min, hands-off
- heavy cream or half-and-half, for serving
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026