The first apples turn up around here before the summer heat lets go. This is what we make with them. Oats and diced apples bound with honey, milk, and eggs, baked until the edges pull away from the pan and the middle sets like a soft custard. It slices like a bar once it cools, and it reheats all week.
Our hives sit at the back of the lot in Libertyville. A third of a cup of their honey does all the sweetening here, so use one you actually like the taste of.
Use old-fashioned rolled oats. Quick oats turn the whole pan to paste, and steel-cut oats will not soften in 45 minutes.
Yes. Mix everything, cover the pan, and refrigerate up to 12 hours. Bake it straight from the fridge and add about 5 minutes, then check the center for springback.
Firm baking apples that hold their shape: Honeycrisp, Braeburn, Granny Smith, or Jonagold. Softer apples like McIntosh collapse into sauce during the bake.
No. Quick oats turn the whole pan to paste, and steel-cut oats will not soften in 45 minutes. The liquid ratio here is built for old-fashioned rolled oats.
Yes, one for one. Unsweetened oat milk comes closest to the texture of whole milk. Almond milk works too, though the result is a little less rich.
Cover and refrigerate up to 4 days. Reheat a single square in the microwave for about 45 seconds, or warm the whole pan at 300F for 15 minutes.
