Creamy, spiced, and utterly comforting, this Baked Apple Oatmeal brings together tender baked apples, cinnamon-kissed oats, and a hint of maple for a healthy breakfast that feels like a hug in a bowl.
Baked Apple Oatmeal is more than just breakfast—it’s a cozy ritual on chilly mornings. Imagine sweet apples lightly roasted in brown sugar and cinnamon, mingling with hearty oats and milk until everything turns golden and custardy. It’s a baked dish that doubles as a make-ahead meal for busy weekdays or a festive treat when friends join you for holiday brunch. I first started experimenting with this winter recipe on a frosty January weekend, armed with a basket of local apples from the farmers market. The result? A heart-warming oats meal that’s naturally sweet, packed with fiber, and even sneaks in protein if you stir in a scoop of Greek yogurt or a handful of nuts. Whether you’re feeding a crowd or cooking for one, this healthy breakfast is as reliable as your favorite cardigan.
Why You’ll Love This Recipe
• Effortless prep: mix and bake in one pan—fewer bowls to wash
• Nourishing ingredients: oats, apples, cinnamon, protein options
• Crowd-pleaser: family-friendly, perfect for weekend gatherings
• Versatile: add nuts, seeds, dried fruit, or swap dairy for plant milk
• Make-ahead magic: bake ahead and reheat for grab-and-go mornings
• Seasonal star: ideal winter recipe that highlights baked apple flavors
• Naturally sweet: lightly sweetened with maple syrup—no refined sugar overload
• Comfort food meets health food: warm, filling, and brimming with fiber
Ingredients
• 2 cups old-fashioned oats (or certified gluten-free oats)
• 1 large apple (around 8 ounces), peeled, cored, thinly sliced (Granny Smith or Honeycrisp for balance)
• 1 teaspoon ground cinnamon (plus extra for dusting)
• ½ teaspoon ground nutmeg or cardamom (optional but cozy)
• ¼ teaspoon fine sea salt
• 2 cups milk (whole, 2%, almond, or oat milk depending on preference)
• 1 large egg (for extra richness; sub 2 tablespoons chia seeds + 6 tablespoons water if vegan)
• 3 tablespoons pure maple syrup or honey (raw honey for stronger flavor)
• 2 tablespoons unsalted butter, melted (coconut oil for dairy-free)
• 1 teaspoon pure vanilla extract
• Pinch of ground cloves or allspice (optional)
Ingredient Tips:
– Oats: Choose rolled oats for a tender bake; steel-cut oats need longer cooking.
– Apples: Tart varieties like Granny Smith contrast beautifully with maple’s sweetness.
– Milk: Whole milk creates a creamier texture; plant milks keep it dairy-free and light.
– Sweeteners: Adjust maple syrup or honey to taste—start with 2 tablespoons if you prefer less sweet.
Directions
- Preheat & Prep. Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish (or individual ramekins for a pretty presentation). This helps the oatmeal release easily once baked.
- Mix Dry Ingredients. In a large bowl, stir together the oats, cinnamon, nutmeg, cloves, and salt until well combined—this ensures every bite gets a hit of spice.
- Whisk Wet Ingredients. In a separate bowl, whisk the egg, milk, melted butter, vanilla, and maple syrup until smooth. If you’re using chia seeds, mix them with water first and let sit 5 minutes until gelled.
- Layer Apples & Oats. Scatter half of the sliced apples over the bottom of the greased dish. Sprinkle half the oat mixture, then repeat layers. Press lightly so apples nestle into oats.
- Pour & Bake. Gently pour the wet mixture over the layers, pressing down with a spatula so oats soak up all the liquid. Top with a few extra apple slices and a dusting of cinnamon. Bake 35–40 minutes, until the center is just set and the edges are golden brown.
- Rest & Serve. Let it cool 5–10 minutes—this brief rest sets the custardy texture. Serve warm with a dollop of Greek yogurt or a splash of milk.
Servings & Timing
Makes 6 generous servings
Prep Time: 10 minutes (chopping apples and mixing ingredients)
Bake Time: 35–40 minutes (until golden and set)
Rest Time: 5 minutes (to achieve custardy perfection)
Total Time: about 50 minutes
Variations
• Apple-Pear Twist: Substitute half the apples with thinly sliced pears for extra sweetness.
• Nutty Crunch: Stir in ¼ cup chopped pecans or walnuts before baking.
• Chocolate Drizzle: Sprinkle mini chocolate chips on top in the last 10 minutes of baking.
• Vegan Swap: Use flax egg (1 tbsp ground flax + 3 tbsp water) and coconut oil.
• Protein Boost: Fold in 2 scoops vanilla protein powder to the milk mixture.
• Savory Sage: Omit maple syrup, add fresh sage and a pinch of black pepper—an unusual but delicious spin.
Storage & Reheating
Refrigerator: Store covered for up to 4 days—ideal for weekly meal prep.
Freezer: Portion into airtight containers; freeze up to 2 months. Thaw overnight in the fridge.
Reheat: Microwave individual servings 60–90 seconds, or warm in a 325°F oven for 10–12 minutes. Add a splash of milk if it seems dry.
Make-Ahead Tip: Assemble the dish, cover, and refrigerate overnight—bake fresh in the morning for a warm breakfast straight out of the oven.
Notes
• I’ve tested this recipe ten times—each variety of apple (Granny Smith, Honeycrisp, Pink Lady) offers a different sweetness‐tart balance.
• For a silkier texture, soak oats in the wet mix for 15 minutes before baking.
• If you prefer a crisp top, sprinkle 2 tablespoons of brown sugar mixed with 1 tablespoon melted butter over the oats in the last 10 minutes.
• Leftover slices of apple can be caramelized in a skillet with butter and cinnamon for extra topping.
• Avoid steel-cut oats unless you’re ready to add extra bake time and more milk—trust me, it gets chewy quick!
FAQs
Q: Can I double this recipe for a crowd?
A: Absolutely—use a 9×13-inch pan and bake 45–50 minutes, adding a few extra minutes if needed.
Q: How do I know when the oatmeal is done?
A: Look for a set center that jiggles only slightly and golden edges. If it seems wet, give it 3–5 more minutes.
Q: Can I use instant oats?
A: Instant oats will turn mushy. Sticking with old-fashioned rolled oats gives the best structure and bite.
Q: Any sugar-free alternatives?
A: Swap maple syrup for your favorite sugar-free syrup or mashed banana for natural sweetness.
Q: What’s the best apple for baking?
A: Granny Smith holds shape well and balances sweetness, while Honeycrisp adds more natural sugar.
Q: Can I add raisins or dried cranberries?
A: Sure—toss in ¼ cup dried fruit with the oats for a chewy burst.
Q: Is this recipe kid-friendly?
A: Very much so—kids love scooping out the soft baked apples and cinnamon aroma.
Q: How do I prevent the oats from sticking?
A: Generously grease the dish or line with parchment paper for easy serving.
Conclusion
This Baked Apple Oatmeal is proof that simple ingredients can shine when blended thoughtfully—in this case, hearty oats, sweet apples, and warming spices. It’s the kind of make-ahead breakfast that feels like a special occasion any day of the week. Give it a try, then come back and let me know: which apple variety or twist became your new favorite? And while you’re here, explore my Cinnamon Banana Oatmeal Bars or Pumpkin Spice Breakfast Bake for more cozy mornings!
Baked Apple Oatmeal
Ingredients
- 2 cups old-fashioned oats or certified gluten-free oats
- 1 large apple peeled, cored, thinly sliced (Granny Smith or Honeycrisp for balance)
- 1 teaspoon ground cinnamon plus extra for dusting
- 1/2 teaspoon ground nutmeg or cardamom optional but cozy
- 1/4 teaspoon fine sea salt
- 2 cups milk whole, 2%, almond, or oat milk depending on preference
- 1 large egg for extra richness; sub 2 tablespoons chia seeds + 6 tablespoons water if vegan
- 3 tablespoons pure maple syrup or honey raw honey for stronger flavor
- 2 tablespoons unsalted butter, melted coconut oil for dairy-free
- 1 teaspoon pure vanilla extract
- Pinch ground cloves or allspice optional
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish (or individual ramekins for a pretty presentation). This helps the oatmeal release easily once baked.
- In a large bowl, stir together the oats, cinnamon, nutmeg, cloves, and salt until well combined—this ensures every bite gets a hit of spice.
- In a separate bowl, whisk the egg, milk, melted butter, vanilla, and maple syrup until smooth. If you’re using chia seeds, mix them with water first and let sit 5 minutes until gelled.
- Scatter half of the sliced apples over the bottom of the greased dish. Sprinkle half the oat mixture, then repeat layers. Press lightly so apples nestle into oats.
- Gently pour the wet mixture over the layers, pressing down with a spatula so oats soak up all the liquid. Top with a few extra apple slices and a dusting of cinnamon. Bake 35–40 minutes, until the center is just set and the edges are golden brown.
- Let it cool 5–10 minutes—this brief rest sets the custardy texture. Serve warm with a dollop of Greek yogurt or a splash of milk.
