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I’m all about make-ahead meals that provide nutrients to keep us full, focused and energized throughout the busy work week. Oats have always been a go-to breakfast for me, and I especially love steel-cut oats because they provide a chewy texture and nutty flavor. To reheat, simply scoop your desired amount of oats into a serving bowl and microwave for 1 minute. For added protein, garnish with nut butter or Greek yogurt.
- Preheat oven to 350. Lightly coat a casserole dish or 9-inch square pan with nonstick spray.
- Scatter apples, toasted almonds and oats evenly in the baking dish.
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3. In a mixing bowl, whisk together the milk, eggs, maple syrup, melted butter, vanilla extract, baking powder, cinnamon and salt. Pour over the oat mixture and top evenly with dried cherries.
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4. Bake oats for 50 minutes, or until they are set in the middle. Once out of the oven, let the oats rest for 5 minutes before serving. If not enjoying right away, allow the oats to cool completely before covering and storing in the fridge for up to 4 days.
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Dried Cherry and Apple Baked Oats
Serves 6
All you need:
Nonstick spray
2 small (or 1 large) Honeycrisp, Pink Lady or Gala apple(s), diced
1/2 cup toasted sliced almonds
1 cup quick-cook steel cut oats (or substitute rolled oats)
2 cups milk (I used unsweetened soy milk – pick whatever milk you like)
3 eggs
1/3 cup pure maple syrup
2 tablespoons unsalted butter, melted
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/3 cup dried cherries
All you do:
- Preheat oven to 350. Lightly coat a casserole dish or 9-inch square pan with nonstick spray.
- Scatter apples, toasted almonds and oats evenly in the baking dish.
- In a mixing bowl, whisk together the milk, eggs, maple syrup, melted butter, vanilla extract, baking powder, cinnamon and salt. Pour over the oat mixture and top evenly with dried cherries.
- Bake oats for 50 minutes, or until they are set in the middle. Once out of the oven, let the oats rest for 5 minutes before serving. If not enjoying right away, allow the oats to cool completely before covering and storing in the fridge for up to 4 days.