Small-Batch Apple Oat Skillet Bake
A cozy and simple small-batch breakfast featuring rolled oats, tender apples, and warm spices, perfect for a delicious morning treat without leftovers.
Servings: 4 servings
Calories: 240kcal
Ingredients
Base Ingredients
- 1 cup Old fashioned rolled oats not instant
- 2 medium Apples, peeled or unpeeled, chopped small Use sweet apples like Honeycrisp or Fuji
- 1 cup Milk of choice Dairy or non-dairy
- 1 large Egg Helps the bake to set
- 1/4 cup Maple syrup or honey For sweetness
- 1 teaspoon Cinnamon
- 1 pinch Salt
- 1 teaspoon Baking powder Just a little for lift
- 1 teaspoon Vanilla extract If you have it
- 1 tablespoon Butter or coconut oil For greasing the skillet
Optional Mix-Ins
- 1/4 cup Chopped walnuts or pecans For crunch
- 1/4 cup Raisins or dried cranberries For sweetness
- 1/4 cup Chocolate chips If you want a playful twist
- 2 tablespoons Peanut butter or almond butter For richness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your skillet with butter or coconut oil.
- In a mixing bowl, combine the rolled oats, chopped apples, milk, egg, maple syrup, cinnamon, salt, baking powder, and vanilla extract. Stir until well mixed.
- If using any optional mix-ins, fold them in at this stage.
Baking
- Transfer the mixture into the greased skillet and spread evenly.
- Bake in the preheated oven for 22 to 30 minutes, or until the center is set and no longer jiggles.
Serving
- Let sit for 5 to 10 minutes before serving. It will firm up as it cools.
- Serve warm with toppings like Greek yogurt and a drizzle of maple syrup.
Notes
This small-batch recipe stores well in the fridge for about 3 days and can be reheated in the microwave or oven. For freezing, wrap individual portions and freeze for up to 2 months.