High-Protein Apple Pie Baked Oatmeal
14
- Prep Time20 min
- Total Time1 h
- MakesServes 4 to 6
Recipe by Diala Canelo; produced by Aimee Nishitoba; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Nicole Billark.
Fragrant and spiced with cinnamon and cardamom, this baked oatmeal has approximately 21 g of protein per serving. Cut it into squares and top with yogurt—it's comfort in a bowl.
Compote
1 ½ tbsp unsalted butter
3 Honeycrisp or MacIntosh apples, peeled and cut into ½-in. cubes
1 ½ tbsp brown sugar
1 tsp cinnamon
Oatmeal
2 cups large-flake oats
1 tsp baking powder
1 tsp cinnamon
½ tsp ground cardamom
½ tsp sea salt
2 large eggs
2 cups high-protein milk
¼ cup maple syrup
3 tbsp unsalted butter, melted and cooled, divided
2 tsp vanilla
To serve
¼ cup plain Greek yogurt
¼ cup peanut butter
Pomegranate seeds
Maple syrup
Instructions
Position rack in centre of oven, then preheat to 375F. Line the bottom and sides of an 8×8-in. baking dish with parchment.
Compote: Melt butter in a medium frying pan set over medium-high. Add apples, sugar and 1 tsp cinnamon. Stir until combined. Cook, covered, for 3 min. Reduce heat to medium. Cook, stirring occasionally, until apples are tender, about 6 min. Set aside.
Stir oats with baking powder, 1 tsp cinnamon, cardamom and salt in a medium bowl. Stir eggs with milk, maple syrup, 1 ½ tbsp melted butter and vanilla in a large bowl. Stir three-quarters of compote into egg mixture, reserving remaining compote for serving.
Pour oat mixture into egg mixture. Stir until combined. Then pour into prepared baking dish.
Bake until top is golden-brown and oatmeal is set, 35 to 40 min. Transfer to a rack. Let cool for 2 min, then drizzle remaining 1 ½ tbsp melted butter overtop.
Serve warm in bowls or small plates, dividing reserved compote, Greek yogurt and peanut butter among each serving. Top with pomegranate seeds and maple syrup. (Or cut the cooled baked oatmeal into squares and freeze up to one month.)
