Baked Apple Cinnamon Oatmeal

Fresh apples and warm spices make Baked Apple Cinnamon Oatmeal a fall must-have that hits the spot all year long. Whip up a batch at the beginning of the week and kick off every day with a healthy breakfast!

One portion of baked oatmeal on a plate with the remaining oatmeal bake in the background

The Best Make-Ahead Breakfast for Fall

This apple cinnamon oatmeal will make you want a rerun of your breakfast for dessert. The chewy oatmeal and the sweet apple chunks combine to form heaven in a baking dish! It’s lightly sweet with warm flavors like brown sugar, cinnamon and nutmeg.

Certain baked oatmeal recipes will leave you with a gummy, sticky or even a dry end result, which is unpleasant and not what I want in my oatmeal. The texture of this oatmeal couldn’t be more perfect. It’s light, tender and chewy with soft pops of apple, yet it won’t fall apart when you go to serve it. Whether you enjoy it warm out of the oven or straight from the fridge as you’re out the door, this cozy baked oatmeal won’t disappoint.

Is Baked Oatmeal Healthy?

It may taste like dessert, but don’t let that fool you – baked oatmeal has tons of nutritional value! It’s loaded with fiber, protein and antioxidants, all of which your body needs to thrive. Oats are a heart-healthy grain known to improve digestion, clear up skin irritation and even lower cholesterol.

The applesauce and fresh apple chunks make this particular dish even more wholesome. If you want to take it a step further, go ahead and substitute the butter for coconut oil. Your oatmeal bake will be irresistible either way!

A plate holding a piece of baked oatmeal with an apple and a jar of cinnamon sticks behind it

What You’ll Need

There’s no need to stop at the grocery store on your way to the orchard – this recipe sticks with kitchen staples! Scroll down to the printable recipe card for precise amounts.

  • Old-Fashioned Rolled Oats: Other kinds won’t bake the same.
  • Packed Light Brown Sugar
  • Baking Powder: Not all baked oatmeal recipes call for baking powder, but I find that it helps keep the oatmeal from being gummy.
  • Cinnamon
  • Nutmeg
  • Salt: To enhance the other flavors.
  • Milk
  • Large Eggs
  • Applesauce: I love the extra boost of apple goodness this provides.
  • Vanilla Extract
  • Unsalted Butter: Melt it all the way down and let it cool off slightly.
  • Diced Apple

What Kind of Apples Should I Use?

When it comes to any kind of baked good, Honeycrisp, Granny Smith and Gala are my go-to apple varieties. Fuji and Pink Lady are also foolproof options due to their firmness. Softer varieties are likely to turn to mush in the heat of the oven.

A batch of apple cinnamon baked oatmeal inside of a large baking dish with handles

How to Make Baked Apple Cinnamon Oatmeal

Want to know why baked oatmeal is such a great make-ahead dish? It gets even better after it sits.

  1. Prep for Baking: Lightly grease a 9×13-inch baking pan with nonstick baking spray and set it aside. Preheat the oven to 325°F.
  2. Combine Dry Ingredients: Combine the oats, brown sugar, baking powder, cinnamon, nutmeg and salt in a large bowl.
  3. Combine Milk & Eggs: Add the milk and eggs to a medium-sized bowl and whisk them together until combined.
  4. Add Wet Ingredients to Dry Ingredients: Add the milk mixture, applesauce, vanilla extract, butter and diced apples to the oat mixture and stir until well combined.
  5. Bake: Spread the mixture evenly into the prepared baking pan and bake the oatmeal for 35-40 minutes, or until it’s set.
  6. Enjoy! Serve the baked oatmeal while it’s still warm or enjoy it at room temperature.
A square of apple cinnamon baked oatmeal on a white plate on top of a red and white striped dishtowel

Tips for Success

Remember these dos and don’ts to make sure your apple baked oatmeal has the perfect texture.

  • Don’t Substitute the Oats: Gluten-free rolled oats are totally okay to use – just be sure to stay away from quick or steel-cut oats. Each variety requires a different cook time and a unique amount of liquid.
  • Don’t Skip the Baking Powder: Trust me on this one! Adding exactly one teaspoon of baking powder makes for light and chewy baked oatmeal that won’t crumble when you cut and serve it.
  • Do Know When to Stop Baking: Make sure you remove your oatmeal from the oven after it sets and before it over-bakes. It may still jiggle a touch, but it should look done and not liquid-y.

Serving Suggestions

You can top your baked oatmeal with a drizzle of maple syrup or honey, but it tastes amazing on its own as well. To bulk up your breakfast with some protein, pair it with Greek yogurt, a few strips of bacon, or even a side of simple fried eggs. You can also throw on a dollop of whipped cream and a little drizzle of Brown Sugar Caramel Sauce for a treat!

A slice of baked oatmeal on a plate with one bite on a metal spoon

How to Store and Reheat Extras

This baked oatmeal can be kept in an airtight container in the fridge for 5-7 days. Let it cool completely before you store it. You can enjoy your oatmeal cold, bring it to room temperature, or pop individual servings into the microwave for 10-15 seconds at a time.

Can I Freeze This?

Go for it! Slice the baked oatmeal into servings, cover each one tightly in plastic wrap and freeze them in a heavy-duty storage bag for up to 3 months. Transfer a portion to the fridge before you go to bed and wake up to a ready-made breakfast!

Print
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A square of apple cinnamon baked oatmeal on a white plate on top of a red and white striped dishtowel
Recipe

Baked Apple Cinnamon Oatmeal

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 8
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Description

Fresh apples and warm spices make Baked Apple Cinnamon Oatmeal a fall must-have that hits the spot all year long. Whip up a batch at the beginning of the week and kick off every day with a healthy breakfast!


Ingredients

  • 2 3/4 cups (275g) old-fashioned rolled oats
  • 3/4 cup (168g) packed light brown sugar
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 tsp salt
  • 2 cups (480ml) milk
  • 2 large eggs
  • 1/2 cup (120ml) applesauce
  • 1 tsp vanilla extract
  • 4 tbsp (56g) unsalted butter, melted
  • 3 1/2 cups (420g) diced apple, 23 large apples (like Honey Crisp or Gala)

Instructions

  1. Lightly grease a 9×13-inch baking pan with nonstick baking spray and set aside. Preheat the oven to 325°F.
  2. In a large bowl, combine the oats, brown sugar, baking powder, cinnamon, nutmeg, and salt.
  3. Add the milk and eggs to another medium sized bowl and whisk together to combine.
  4. Add the milk mixture, applesauce, vanilla extract, butter and diced apples to the oat mixture and stir until well combined.
  5. Spread the mixture evenly into the prepared baking pan and bake for 35-40 minutes or until it is set. It may still jiggle a touch, but it should look set and not liquid-y.
  6. Serve warm or at room temperature. You can serve it as is or even serve with a little maple syrup.

Notes

  • Recipe modified from Mel’s Kitchen Cafe.
  • To Store & Reheat: Refrigerate cooled oatmeal in an airtight container for 5-7 days. Enjoy it cold, bring it to room temperature or microwave individual servings for 10-15 seconds at a time.
  • To Freeze: Slice baked oatmeal into servings, cover each one tightly in plastic wrap and freeze in a heavy-duty storage bag for up to 3 months. Thaw in the fridge overnight before enjoying.

Nutrition

  • Serving Size:
  • Calories: 304
  • Sugar: 28.6 g
  • Sodium: 269.6 mg
  • Fat: 7.1 g
  • Carbohydrates: 50.6 g
  • Protein: 7.4 g
  • Cholesterol: 63 mg

Keywords: baked oatmeal with apples, healthy baked oatmeal, make-ahead breakfast

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Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yolk upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29