Introduction

This Apple and Cinnamon Baked Oatmeal is a warm, comforting breakfast that’s perfect for chilly mornings. Filled with tender apples and fragrant spices, it’s a wholesome way to start your day with minimal effort.

A close-up view of a creamy oatmeal dish served on a white plate with a scalloped edge, featuring two visible layers: the base is soft, textured oatmeal mixed with cinnamon specks, and the top layer consists of tender, chunky apple pieces covered in a light brown cinnamon syrup, creating a warm, sticky look; the background shows a blurred red apple and a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups old-fashioned rolled oats
1½ tsp baking powder
2 tsp ground cinnamon
¼ tsp ground nutmeg
¾ tsp salt
½ cup lightly packed brown sugar
2½ cups milk
2 large eggs
1 tsp vanilla extract
4 tbsp melted butter or coconut oil
2-3 large apples (Honeycrisp or Gala), peeled and diced

Instructions

Step 1: Preheat your oven to 325°F and grease a 9×13-inch baking dish.
Step 2: In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt, and brown sugar.
Step 3: In a separate bowl, whisk the milk, eggs, and vanilla extract until combined.
Step 4: Pour the wet ingredients into the dry ingredients and stir in the melted butter or coconut oil.
Step 5: Scatter the diced apples evenly in the prepared baking dish.
Step 6: Pour the oatmeal mixture over the apples, spreading it evenly.
Step 7: Bake for 35 to 45 minutes, or until the top is golden and the oatmeal is set.
Step 8: Let it cool slightly before serving. Enjoy warm.

Tips & Variations

For a make-ahead option, assemble the oatmeal the night before and refrigerate. Bake fresh in the morning.
Try using different apple varieties like Granny Smith for a tarter flavor or add chopped nuts for extra crunch.
Substitute half the milk with almond or oat milk for a dairy-free version.
Add a handful of raisins or dried cranberries for a fruity twist.

Storage

Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. To reheat, warm individual portions in the microwave or oven until heated through. You can also freeze baked oatmeal for up to 3 months by slicing it, wrapping pieces tightly, and thawing overnight before reheating.

How to Serve

The image shows a close-up of a dish with two main layers. The bottom layer is creamy oatmeal with a light brown color and soft texture, speckled with tiny dark spices. On top, there are chunks of cooked apple pieces that are pale yellow and slightly glossy, some pieces showing a subtle speckled pattern from the spices. All the food is served on a white plate with a slight scalloped edge, placed on a white marbled textured surface, and a red apple is visible blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh or frozen apples in this recipe?

Fresh apples work best because they retain texture during baking. If using frozen apples, thaw and drain excess liquid before adding to prevent sogginess.

How can I make this recipe vegan?

Replace eggs with a flax or chia egg (1 tbsp ground flaxseed or chia seeds mixed with 3 tbsp water per egg) and use a plant-based milk along with coconut oil instead of butter.

Apple and Cinnamon Baked Oatmeal Recipe

Print Recipe

★★★★★

5 from 648 reviews

A warm and comforting Apple and Cinnamon Baked Oatmeal recipe, perfect for a wholesome breakfast or snack. This dish combines rolled oats, spices, and fresh apples, baked to golden perfection with a tender, custard-like texture.

Author: Kai
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

3 cups old-fashioned rolled oats
1½ tsp baking powder
2 tsp ground cinnamon
¼ tsp ground nutmeg
¾ tsp salt
½ cup lightly packed brown sugar

Wet Ingredients

2½ cups milk
2 large eggs
1 tsp vanilla extract
4 tbsp melted butter or coconut oil

Produce

2–3 large apples (Honeycrisp or Gala), peeled and diced

Instructions

Prep the Dish: Grease a 9×13-inch baking dish to prevent sticking. Preheat your oven to 325°F (163°C) to ensure even baking.
Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, salt, and brown sugar until evenly combined.
Combine Wet Ingredients: In a separate bowl, whisk milk, eggs, and vanilla extract thoroughly to create a smooth mixture.
Assemble Mixture: Pour the wet ingredients into the dry oat mixture and stir well. Then, fold in the melted butter or coconut oil, ensuring an even distribution.
Layer Apples: Spread the diced apples evenly in the prepared baking dish to form the base layer.
Pour Oatmeal Mixture: Pour the combined oatmeal mixture over the apples, spreading it out evenly.
Bake: Place the dish in the preheated oven and bake for 35-45 minutes, or until the top is golden brown and the oatmeal is set but still moist.
Cool and Serve: Allow the baked oatmeal to cool slightly before serving warm. This helps it set further and enhances the flavors.

Notes

Make-Ahead: Assemble the baked oatmeal the night before, cover, and refrigerate. Bake in the oven fresh in the morning for a quick breakfast.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat portions in the microwave or oven before serving.
Freezing: Cool completely, slice, and wrap portions individually to freeze up to 3 months. Thaw overnight in the fridge before reheating.

Keywords: baked oatmeal, apple cinnamon oatmeal, healthy breakfast, baked breakfast, oatmeal bake, apple recipes, cinnamon recipes