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This cozy baked apple oatmeal is a fruit-filled, apple cinnamon–spiced breakfast dish that’s hearty, festive, and naturally sweetened for a healthy breakfast or winter recipe the whole family will adore.
I first fell for this baked dish on a crisp November morning, inspired by my grandmother’s pie—minus the sugar overload. Picture tender oats meal steeped in milk and eggs, studded with soft, cinnamon-kissed baked apple chunks, and emerging from the oven with a golden top that crackles just slightly at the edges. Nutritionally speaking, each serving packs around 6 grams of fiber (thanks to the apples’ 4.4 g per medium fruit and the oats’ 3.8 g per half-cup), plus about 8 g of protein, making it a balanced breakfast choice that keeps you full through your morning errands.
What makes this winter recipe special? It’s one-dish comfort with no refined sugar, customizable to dietary needs, and perfect for feeding a crowd when the cold winds blow. I love assembling it on Sunday evenings—let it rest overnight in the fridge, bake it off first thing Monday, and voilà, you’ve got a wholesome, warming start to the week. You know what? It’s also a crowd-pleaser at holiday brunches alongside my spiced pear skillet cake and cinnamon swirl pancakes.
Why You’ll Love This Recipe
* Warm, apple-cinnamon flavor that feels like dessert for breakfast
* High-fiber oats meal and apples for digestive health
* One-dish baked breakfast—minimal cleanup, maximum comfort
* Feeds 6–8 people (ideal for families or sleepovers)
* Naturally sweetened with maple syrup or honey—no refined sugar
* Ready in about an hour, with hands-off bake time
* Preps ahead: assemble, refrigerate, then bake when you’re ready
* Versatile: swap in nuts, dried fruit, or protein powder
Ingredients
• 2 cups old-fashioned oats (Rolled oats; quick oats give a softer texture)
• 2 medium apples, peeled and diced (Granny Smith for tartness or Honeycrisp for sweetness)
• 1 teaspoon ground cinnamon (or 1½ tsp apple-cinnamon blend)
• ¼ teaspoon ground nutmeg (optional, for warmth)
• 1⁄3 cup pure maple syrup or honey (adjust to taste)
• 2 cups milk (whole, almond, or oat milk works beautifully)
• 2 large eggs, lightly beaten
• ¼ cup unsalted butter, melted (or coconut oil for dairy-free)
• 1 teaspoon vanilla extract (Madagascar or Tahitian)
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
Tips:
– Look for crisp, firm apples without bruises—firmer fruit means less mush.
– Bob’s Red Mill oats are my go-to for reliable texture; store in a cool, dry place.
– If you like extra creaminess, stir in ¼ cup whole-milk Greek yogurt with the wet ingredients.
Directions
1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish with butter or nonstick spray—this helps the bottom caramelize.
2. In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg, and salt until evenly blended; if you have time, toast the dry mixture in a skillet over medium heat for 2–3 minutes, stirring, to coax out a nutty aroma.
3. In a separate bowl, whisk eggs, milk, melted butter, maple syrup, and vanilla extract; aim for a smooth, well-combined batter.
4. Pour the wet mix over the dry ingredients and stir until all oats are moistened; fold in the diced apples gently to avoid bruising the fruit.
5. Transfer the mixture to your prepared dish, smoothing the top with a spatula; tapping the pan on the counter helps settle everything.
6. Bake for 35–40 minutes, or until the center is set and the top edges turn a light golden brown—you’ll see tiny oatmeal bubbles near the surface.
7. Remove from oven and let rest for 10 minutes; this pause lets the oats absorb any excess liquid and firms up the texture.
8. Slice into six or eight squares and serve warm—top with extra milk, yogurt, or a spoonful of nut butter for richness.
Servings & Timing
Yield: Serves 6 (about 1 cup per person)
Prep Time: 10 minutes
Bake Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: ~1 hour
Variations
• Vegan version: replace eggs with 2 flaxseed “eggs” (2 Tbsp ground flax_seed + 6 Tbsp water), use coconut oil and almond milk.
• Berry apple: stir in 1 cup frozen raspberries or blueberries for a pop of color.
• Pear & cardamom: swap apples for sliced pears and add ¼ tsp ground cardamom.
• Crunchy topping: mix ¼ cup chopped pecans and 1 Tbsp brown sugar, then sprinkle over the top before baking.
• Protein boost: whisk in 1 scoop vanilla whey or pea protein powder with the wet ingredients.
• Maple-pecan swirl: fold in 2 Tbsp chopped pecans and drizzle 1 Tbsp extra maple syrup just before serving.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 5 days—this healthy breakfast only gets better with time. For longer stash, freeze individual squares in freezer-safe bags for up to 3 months; thaw overnight in the fridge. Reheat in the microwave for 60–90 seconds or warm in a 300°F oven for 10 minutes. Make-ahead tip: assemble the night before, cover, refrigerate, and bake first thing in the morning.
Notes
• For a firmer, chewier texture, stick with old-fashioned oats; quick oats will yield a softer “pudding” consistency.
• If the top is browning too fast, tent loosely with foil after 25 minutes.
• I found that chewier apples like Braeburn hold shape best; softer varieties can turn mushy.
• Adjust sweetness based on apple variety—tart apples may need an extra tablespoon of maple syrup.
• Resting the bake helps deepen the cinnamon flavor—don’t skip the 10-minute wait.
FAQs
Q: Can I use steel-cut oats?
A: Yes, but soak them overnight and increase bake time to 50–55 minutes for tenderness.
Q: Is it gluten-free?
A: Absolutely—as long as you choose certified gluten-free oats.
Q: How do I make it dairy-free?
A: Swap milk for any plant-based option and use coconut oil or vegan butter in place of dairy butter.
Q: Can I bake individual servings?
A: Of course—divide into ramekins, then bake for about 20–25 minutes until set.
Q: What if my oatmeal is too dry?
A: Stir in an extra splash of milk before reheating or serve with a dollop of yogurt.
Q: How do I cut back on sugar?
A: Reduce maple syrup to ¼ cup and boost natural sweetness with extra fruit or a mashed banana.
Q: Does this reheat well?
A: It reheats beautifully in both microwave and oven without losing its moist, tender crumb.
Q: How can I get crisp apple edges?
A: Toss diced apples in 1 Tbsp cinnamon sugar before folding into the oats for a slight caramelized crunch.
Conclusion
This baked apple oatmeal blends the best of apple cinnamon aromas, hearty oats meal, and simple ingredients into a healthy breakfast bake you can rely on through winter mornings. Give it a try—slice a wedge, sip your coffee, and let that warm, homey scent fill your kitchen. If you loved this recipe, I’d be thrilled if you left a comment below, shared a photo on Instagram, or explored my other cozy morning treats like my spiced pear skillet cake. Enjoy!
Baked Apple Oatmeal
Ingredients
- 2 cups old-fashioned oats Rolled oats Rolled oats; quick oats give a softer texture
- 2 medium apples peeled and diced Granny Smith for tartness or Honeycrisp for sweetness
- 2 large eggs lightly beaten
- ¼ cup unsalted butter melted or coconut oil for dairy-free
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish with butter or nonstick spray—this helps the bottom caramelize.
- In a large bowl, whisk together oats, baking powder, cinnamon, nutmeg, and salt until evenly blended; if you have time, toast the dry mixture in a skillet over medium heat for 2–3 minutes, stirring, to coax out a nutty aroma.
- In a separate bowl, whisk eggs, milk, melted butter, maple syrup, and vanilla extract; aim for a smooth, well-combined batter.
- Pour the wet mix over the dry ingredients and stir until all oats are moistened; fold in the diced apples gently to avoid bruising the fruit.
- Transfer the mixture to your prepared dish, smoothing the top with a spatula; tapping the pan on the counter helps settle everything. Bake for 35–40 minutes, or until the center is set and the top edges turn a light golden brown—you’ll see tiny oatmeal bubbles near the surface.
- Remove from oven and let rest for 10 minutes; this pause lets the oats absorb any excess liquid and firms up the texture. Slice into six or eight squares and serve warm—top with extra milk, yogurt, or a spoonful of nut butter for richness.
