Baked oatmeal solves the problem of making breakfast for more than one person at a time without standing over a pot. This version layers in apple for pectin and pecans for their own gut-supportive fiber, all baked into a dish you can slice and reheat throughout the week. If you'd rather prep breakfast the night before instead, our Overnight Oats with Chia Seeds and Kefir is a good no-bake alternative.
Ingredients
- 2 cups rolled oats
- 2 medium apples, diced (skin on)
- 1/2 cup pecans, roughly chopped
- 2 cups milk of choice
- 2 eggs
- 1/3 cup maple syrup
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 180C. Grease a medium baking dish.
- Combine oats, half the diced apple, half the pecans, cinnamon, baking powder, and salt in a bowl.
- Whisk milk, eggs, maple syrup, and vanilla together. Pour over the oat mixture and stir to combine.
- Pour into the prepared baking dish. Scatter remaining apple and pecans over the top.
- Bake 30-35 minutes until set and golden on top. Cool slightly before slicing and serving.
Nutrition Facts (per serving)
| Calories | 280 |
| Total fat | 11g |
| Total carbohydrates | 38g |
| Dietary fiber | 6g |
| Protein | 9g |
| Sodium | 90mg |
Why This Is Good for Your Gut
Oat beta-glucan is one of the most studied prebiotic fibers available. Apple pectin, especially with the skin left on, is a soluble prebiotic fiber shown to increase Bifidobacterium. Pecans contribute additional fiber and healthy fats.
Slice and refrigerate individual portions. Reheated in the morning, it's just as good as fresh. Top a slice with a spoonful of our Berry and Chia Jam for extra fiber and flavor.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
