recipe: baked oatmeal with apples and maple

We had a snow day at the start of this work week, and if I weren't feeling incredibly under the weather with a sinus infection (that I'm still fighting off, mind you), I would have made this baked oatmeal for breakfast for me and my roommate. I love this one because it's simple, easily modified and a real crowd pleaser. I like to combine all of the dry ingredients the night before and store them in an airtight container, so that I can get this in the oven all before the coffee is finished brewing. I've also posted this recipe on Food52, if you'd like to queue it there.

baked oatmeal just out of the oven.

baked oatmeal just out of the oven.

Baked Oatmeal with Apples and Maple
Serves 8 with leftovers

3 cups rolled oats
1 tbsp cinnamon
1 tbsp brown sugar
1 tsp ground ginger
1 tsp baking powder
1 handful (between 1/4 and 1/2 cup) golden raisins
2 large eggs
1 1/4 cups milk
4 tbsp (or 1/2 stick) unsalted butter, melted
1 tbsp maple syrup
2 tsp vanilla extract
1 fuji apple, chopped

Preheat oven to 350F. In a medium sized bowl, mix first 6 ingredients together, being sure that brown sugar is evenly distributed throughout.  In a separate bowl, whisk together the eggs, milk, butter, maple syrup and vanilla.  Add wet ingredients to dry and mix well. Fold chopped apple into the oatmeal mixture. Spread mixture into a greased 9x13" baking dish. Bake for 25-35 minutes or until oatmeal has puffed slightly and is browned on top.
Serve hot alongside pork sausage or cold and covered with milk.