Double Apple Baked Oatmeal

Sweetened only with maple syrup and applesauce, this large-format oatmeal has definite fall vibes (cue the warm baking spices and fresh ginger). Freeze leftover portions for a hearty, ready-made breakfast that will fuel you for the day ahead.

Ingreadient:

• 6 Tbsp. olive oil, plus more for greasing
• 4 c. old-fashioned rolled oats
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. kosher salt
• 1/8 tsp. ground cloves
• 4 large eggs
• 1 3/4 c. unsweetened applesauce
• 1 3/4 c. milk
• 1/3 c. pure maple syrup
• 1 Tbsp. grated fresh ginger
• 1 Tbsp. pure vanilla extract
• 1 c. raw pecans, chopped, divided
• 3 small Gala or Braeburn apples, cored and cut into 1/2-in. pieces (about 31/2 cups)

Direction

1. Heat oven to 375°F and lightly oil 9- by 13-inch baking dish. In large bowl, stir together oats, baking powder, cinnamon, nutmeg, salt and cloves.
2. In second large bowl, whisk eggs until no streaks remain. Add applesauce, milk, maple syrup, ginger, vanilla and
   6 tablespoons oil and whisk until combined. Add dry ingredients to bowl and stir until just combined. Reserve 1/3 cup chopped pecans for topping and fold remaining into batter along with apples.
3. Spread batter in pan in even layer. Scatter reserved pecans on top and bake in top third of oven until fully set and edges begin to brown, 45 to 55 minutes. Let cool 10 minutes before serving.