Baked Apple Oatmeal | Warm Breakfast Bake Served by the Spoon

Set the oven to 180°C / 355°F. Grease a 20 × 25 cm glass baking dish with some of the butter. Melt the remaining butter in a small bowl and set it aside. Avoid a narrow, deep dish; the center of a thick bake will cook while the edges dry out.

Core the apples and, leaving the peel on, slice them 5 mm thick. Cut each slice in half. Thick slices may still be raw at the end of baking, while grated apple disappears; this recipe is meant to have visible apple pieces.

In a large bowl, mix the rolled oats, cinnamon, baking powder, and salt. Add the sugar now as well; sugar added to the liquid settles at the bottom of the bowl, making the bottom of the bake sweeter than the rest.

In a separate bowl, beat the eggs. Add the milk and melted butter and whisk to combine. Make sure the butter has cooled; hot butter can curdle the eggs and leave yellow lumps in the mixture.

Pour the wet mixture into the dry ingredients. Fold in two-thirds of the apple slices with a spatula, then pour the mixture into the baking dish. Arrange the remaining apple slices in rows on top. Tap the dish lightly on the counter 2 times to level the surface.

Place the dish on the center rack of a 180°C / 355°F oven and bake for 33–35 minutes. Remove it when the surface is golden, the edges have pulled slightly away from the dish, and the center no longer releases liquid when pressed but still feels slightly springy. Let it cool for 10 minutes before serving.