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!
- 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, 2–3 large apples (like Honey Crisp or Gala)
- Lightly grease a 9×13-inch baking pan with nonstick baking spray and set aside. Preheat the oven to 325°F.
- In a large bowl, combine the oats, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- Add the milk and eggs to another medium sized bowl and whisk together to combine.
- Add the milk mixture, applesauce, vanilla extract, butter and diced apples to the oat mixture and stir until well combined.
- 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.
- Serve warm or at room temperature. You can serve it as is or even serve with a little maple syrup.
- 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.
- 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