Apple baked oatmealmake ahead, wake up happy

• 4 cups old-fashioned rolled oats
• 3 large eggs
• 3 cups unsweetened almond milk (or milk of choice)
• 1/2 cup pure maple syrup
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 tsp baking powder
• 2 medium-large apples, cored and diced
• 1/2 tsp salt
• 1 to 2 tsp oil or butter for the dish

Let's cook

• Grease a 9 x 13 inch dish. Core apples and cut into 1/2 inch dice; peeling is optional. For same-day baking, heat oven to 350 F.

• Whisk eggs for 30 seconds. Add milk, maple syrup, cinnamon, nutmeg and salt; whisk smooth. Stir in oats and baking powder, then fold in apples. Spread in the dish.

• Cover and refrigerate overnight, up to 24 hours. Next morning, heat oven to 350 F; let the dish stand about 20 minutes while it heats. Remove plastic wrap before baking.

• Bake uncovered 35 to 40 minutes if freshly mixed, or 45 to 50 minutes if chilled. Center should not jiggle; a tester should show no runny liquid. Center must reach 160 F. If needed, bake 5 minutes more and recheck.

• Rest on a heat-safe surface for 10 minutes. Cut into 8 generous squares or 12 smaller pieces and serve warm.