Quick Fruit and Oat Breakfast Bake

Recipe View Preheat your oven to 350°F (175°C). (2 minutes)

Recipe View In a large bowl, thoroughly combine the rolled oats, brown sugar, baking powder, cinnamon, and salt. (3 minutes)

Recipe View In a separate bowl, whisk together the milk, vanilla extract, and lightly beaten egg whites. (2 minutes)

Recipe View Pour the wet ingredients into the dry ingredients and stir until just combined. Allow the mixture to stand for 5 minutes to allow the oats to absorb the liquid. (7 minutes)

Recipe View Lightly coat a 6-cup muffin pan with nonstick cooking spray. (1 minute)

Recipe View Evenly distribute the oat mixture into the prepared muffin cups. Gently press 1 tablespoon of diced apple into the top of each bake. (5 minutes)

Recipe View Bake for 20 minutes, or until the oat bakes are firm to the touch and lightly golden. (20 minutes)

Recipe View Remove from the oven and let the oat bakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)

Recipe View Serve warm or at room temperature. Store leftover oat bakes in an airtight container in the refrigerator or freezer. Reheat in the microwave on high for 30 seconds to 1 minute, or until heated through.