Make Ahead Maple-Pecan Baked Oatmeal

Make Ahead Maple-Pecan Baked Oatmeal

Name: Make Ahead Maple-Pecan Baked Oatmeal with Fresh Fruit Salad and Greek Yogurt
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 unit(s) Greek Yogurt; 2 cup Quick Oats; 4 tbsp Maple Syrup; 1 unit(s) Granny Smith Apple; 2 tbsp Brown Sugar; 474 mL Milk; 56 g Pecans; 1 tsp Baking Powder; 1 tsp Ground Cinnamon; 2 unit(s) Egg; 2 unit(s) Clementine; 85 g Red Grapes; ¼ tsp Salt*; 4.33 tbsp Butter*

with Fresh Fruit Salad and Greek Yogurt

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These soft-baked oats are a crossover between granola bar and cake! Fibre-rich ingredients like pecans, apple and whole grain oats make this a satiating breakfast that will power you through your morning. Greek yogurt and extra maple syrup add even more breakfast-y goodness!

Allergens:

Milk

•Oats

•Pecans

•Egg

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

/ serving 2 people

1 unit(s)

Greek Yogurt

(Contains Milk)

2 cup

Quick Oats

(Contains Oats)

4 tbsp

Maple Syrup

1 unit(s)

Granny Smith Apple

2 tbsp

Brown Sugar

474 mL

Milk

(Contains Milk)

56 g

Pecans

(Contains Pecans)

1 tsp

Baking Powder

1 tsp

Ground Cinnamon

2 unit(s)

Egg

(Contains Egg)

2 unit(s)

Clementine

85 g

Red Grapes

Not included in your delivery

¼ tsp

Salt*

4.33 tbsp

Butter*

Nutrition Values

Calories1310 kcal

Fat48 g

Saturated Fat24 g

Carbohydrate151 g

Sugar80 g

Dietary Fiber16 g

Protein40 g

Cholesterol285 mg

Sodium830 mg

Trans Fat1.5 g

Potassium1250 mg

Calcium3400 mg

Iron6.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•8x8" Baking Dish

•Measuring Spoons

•Large Bowl

•Whisk

•Medium Bowl

•Measuring Cups

•Zester

Instructions

Heat a large non-stick pan over medium. When hot, add 4 tbsp butter, then swirl the pan until melted. Continue to cook butter, stirring often, until butter begins to foam, 2-3 min. Continue stirring until butter is golden-brown and smells nutty, 2-3 min. (TIP: Keep an eye on butter so it doesn't burn!)
Immediately transfer browned butter to a small bowl.
Grease an 8x8-inch baking dish with 1 tsp softened butter.
Peel, core, then cut apple into-1/2-inch pieces.

Combine oats, cinnamon, baking powder and 1/4 tsp salt in another large bowl, then whisk until blended.
To a medium bowl, add eggs, 1 1/2 cups milk, 2 tbsp brown sugar and 2 tbsp maple syrup, then whisk to combine.
Add milk, browned butter and egg mixture to the large bowl with the oats and stir until combined. Stir in apples and pecans.
Transfer oat mixture to the greased baking dish, then bake in the middle of the oven until lightly golden-brown around the edges and set in the middle, 25-30 min

Halve grapes.
Zest, then juice one clementine. Peel, then separate remaining clementine into segments, then halve.
Combine clementine juice, clementine zest, grapes and clementine segments in a large bowl, then toss to combine.
Set aside in the refrigerator to let the flavours meld.

Allow baked oats to cool on a wire rack for 5 mins before cutting into slices.
Divide baked oat slices between plates, then dollop greek yogurt over top. Drizzle with remaining maple syrup.
Serve fruit salad alongside.
(NOTE: Save remaining baked oats for a future breakfast to be eaten hot or cold!)