Ingredients
- 240 g rolled oats
- 120 ml maple syrup
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder
- 2 large eggs
- 360 ml milk
- 120 ml applesauce
- 45 g melted butter
- 2 apples, diced
- 60 g chopped walnuts
Method
- Heat the oven to 175 °C and butter a 20 cm square baking dish.
- Combine oats, maple syrup, cinnamon, salt, and baking powder.
- Whisk eggs, milk, applesauce, and butter; stir into the oats with the apples and walnuts.
- Spread in the dish and bake for 30 to 35 minutes until set and lightly browned.
- Rest for 10 minutes and serve warm with maple syrup.
Conversion and rationale
Original sweetener (classic version): 100 g brown sugar
Conversion used: Replace 100 g brown sugar with 120 ml maple syrup and reduce the milk by 60 ml. Lower the oven from 190 °C to 175 °C because maple syrup promotes faster browning.
Why Quebec maple syrup: Maple reinforces the baked apple and cinnamon flavors while keeping this homestyle porridge moist. Oats, apples, and Quebec maple syrup form a practical local breakfast combination.
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 →