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Ingredients

Ingredients

3 cups Hodgson Mill Steel Cut Oats, soaked overnight in water (and 1 Tablespoon yogurt, optional)
6 eggs
2 cups 2% milk (whole milk makes this very decadent and is also an option)
¼ cup real maple syrup (not pancake syrup).
4 Tablespoons peanut butter (other nut butters work well, too)
1 ½ ? 2 cups good baking apples, chopped into small pieces (like Granny Smith, Rome, Winesap)
½ teaspoon salt
1 Tablespoon 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.

Makes 6-8 servings. 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.

Post by: Erin – Hodgson Mill Blogger

Description

I Know What Youre ThinkingWhoa, Whoa, Whoa, TWO Steel Cut Oat Recipes In One Month? Well . . . What Can I Say? I Tried This Recipe, And I Just Had To Share A Whole New Favorite Breakfas...

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