Apple Cinnamon Baked Oatmeal

Soft cinnamon-baked apples fill this delicious and easy-to-make Apple Cinnamon Baked Oatmeal that will send swirls of fall scents throughout your house. Perfect for a crowd or for meal prep for busy weeks this oatmeal is a delicious treat the whole family will love.

I love baked apples for breakfast, which is why I love to make Apple Cinnamon Muffins and Cinnamon Apple Bread as soon as fall comes. This baked oatmeal is also in rotation along with Apple Crumble Muffins.

Why This Recipe Works

Oatmeal for breakfast everyday can sometimes get boring, but when you prepare a homemade version like this Flaxseed Oatmeal or try it baked with deliciously sweet apples tossed with pecans in a thick creamy baked oatmeal, things start to change. This recipe can be made year-round, however it’s particularly decadent during the fall months when apples are best.

Baked oatmeal is also versatile, meaning the recipe can easily change to fit your tastes or dietary needs such as dairy-free, gluten-free, or vegan. It’s a healthy breakfast option that’s great for meal prep or entertaining.

You can easily prepare this recipe for a crowd too. By doubling the ingredients you’ll be able to prepare this in a 9×13 baking dish instead, which makes it also a great breakfast option for the holidays like Thanksgiving or Christmas.

If you love Apple Crumble then you’ll love baked apple oatmeal, which is also similar to Apple Crisp, but in breakfast form and with some healthier ingredients.

Ingredients You’ll Need

Recipe Notes

• Oats: for this recipe, you will need rolled oats, not the quick cooking oats. You can also use gluten-free oats if you’d like to make this recipe without the gluten.
• Apples: I recommend choosing your favorite apple. I love Gala apples and used those in this recipe. The crisper versions such as Golden Delicious, Pink Lady, Honeycrisp, and even Granny Smith are some great options.
• Pecans: these add a delicious crunch to the top layer of the oatmeal, but they are optional. If you’d prefer yours nut-free then leave them off or if you prefer a different nut such as walnut you can use those too.

Additional Add-ins:

• Dried Fruit: you can easily add your favorite dried fruit to this recipe. Some options that pair well with the apples are raisins, dried cranberries, and dried cherries.
• Coconut: mixing in some unsweetened or sweetened coconut flakes brings a hint of a tropical flavor. You could even use coconut milk instead of whole milk.
• Chocolate Chips: this will sweeten up the oatmeal even more, but will also add a level of decadence.
• Nut Butter: add a swirl of your favorite nut butter such as peanut butter or almond butter when you fold the apple pieces into the oatmeal mixture for some added flavor.
• Seeds: stir in some chia seeds, pumpkin seeds, or even sunflower seeds for added crunch, all kinds of health benefits, and flavor.

Step-by-Step Instructions

• Mix the dry ingredients. Add the oats, cinnamon, baking powder, salt, and nutmeg to a medium-sized bowl and mix the ingredients together well.
• Mix the wet ingredients. Using a separate large mixing bowl whisk the eggs, whole milk, oil, maple, and vanilla together until smooth.

• Combine. Add the dry ingredients to the bowl with the wet ingredients and stir to combine.
• Arrange. Fold in the chopped apples and pour the mixture into the prepared baking dish. Top with the chopped pecans, and additional apple slices if desired.
• Bake. Bake for 45 minutes at 325ºF or until the top begins to turn a golden brown.

Storage and Reheating Information

• Leftover Instructions: If you find yourself with leftovers, or plan on making this for meal prep, then you can easily cover the dish with plastic wrap, a lid, or I like to use these reusable beeswax wrap and then place it in the fridge. It will keep for up to a week.
• Freezer Instructions: you can also freeze this recipe. Prepare the oatmeal as directed and let it cool completely (I suggest also placing it in the fridge for about 30 minutes to help it firm up), then slice it into individual servings and wrap. If stored in the freezer this oatmeal will last up to 2 months. Let it thaw overnight in the fridge or place each individual piece on a microwave-safe plate and heat it in the microwave for 45 to 90 seconds, or until warm throughout.
• Reheating Instructions: If reheating from frozen allow the oatmeal to thaw overnight in the fridge. Then place in the oven at 350º F to heat for about 20 minutes. If you’ve cut the oatmeal into individual portions you can reheat each piece from frozen in the microwave. Cook each piece in 30-second intervals until heated to the desired temperature.

Recipe Notes and Expert Tips

• For a beautiful design on top of your oatmeal slice an apple horizontally and layer the slices on top before placing it in the oven to bake.
• If you plan on making this for meal prep I suggest letting it cool completely and placing it in the fridge for 30 minutes before you slice it. It will allow the oatmeal to firm up making it easier to cut without crumbling into individual pieces.
• Want to bulk up your baked oatmeal even more? Try mixing in some protein powder to help you stay full all morning long.

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