Ingredients
- 180 g rolled oats
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 apples, diced
- 2 eggs
- 360 ml low-fat milk
- 120 ml Québec maple syrup
- 30 ml canola oil
- 1 tsp vanilla
Method
- Heat the oven to 175°C and oil a 20 cm square baking dish.
- Mix oats, cinnamon, baking powder, salt, and apples in the dish.
- Whisk eggs, milk, maple syrup, oil, and vanilla; pour over the oats.
- Bake for 35 minutes, until set and lightly browned; rest 10 minutes before serving.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar
Conversion used: Use 120 ml maple syrup for 100 g brown sugar and reduce milk by 60 ml. Bake at 175°C instead of 190°C because maple syrup browns faster.
Why Quebec maple syrup: Oats and apples provide fiber and natural sweetness, while the reduced oil keeps the dish lighter. Maple contributes a distinctive toasted flavor and modest amounts of minerals.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →