The perk of baking a batch of maple and brown sugar oatmeal is that it sets your future mornings up for success. Make this recipe on a Sunday and enjoy it for the days ahead, simply re-heating in the morning before you need to head out the door. It’s an easy breakfast solution for busy days – and a breakfast you’ll constantly look forward to!
Maple and brown sugar are an iconic oatmeal combination. The two flavors are often featured side by side, offering a just-sweet-enough bowl of breakfast oats. In our baked rendition of maple and brown sugar oatmeal, we added bits of diced apple as a nod to another beloved oatmeal packet: apple and cinnamon.
The apples that are mixed in offer a tender bite of freshness while the teaspoon of cinnamon evokes a warmth throughout. Instead of water, we opted for whole milk for an element of richness. And as a final touch, we pour a little additional maple syrup atop.
What Maple Should I Use?
When it comes to what maple syrup to use, we recommend using Grade A Dark Robust in the recipe itself and pouring Grade A Golden Delicate on top for a buttery finish.
Grade A Dark Robust has a stronger maple flavor that won’t get lost in a recipe. That maple taste you’re seeking is present for each bite. Grade A Golden Delicate has a lighter maple flavor and is often perceived as sweeter, making it an excellent topping. This grade stands out on scoops of ice cream and, of course, slices of baked oatmeal.
Suggested Recipe Alternatives
- If you want this recipe to be completely free of refined sugar, use pure maple sugar instead of brown sugar.
- If you don’t want to use whole milk, any dairy-free alternative will work.
- To make this a one-bowl recipe, crack the eggs into the mixing bowl along with the other ingredients. But be sure they’re evenly whisked into the oats before pouring into the pan.
