Apple Cinnamon Baked Oatmeal is a warm, cozy breakfast that’s perfect for busy mornings or slow weekends. It’s made with hearty oats, sweet apples, and just the right amount of cinnamon for that classic apple cinnamon flavor, which I love! This baked oatmeal is soft in the center with lightly golden edges, and it reheats beautifully, making it an excellent choice for meal prep. Serve it warm with a drizzle of maple syrup or a splash of milk for an easy, comforting start to your day. If you love simple make-ahead breakfasts, be sure to try my Peanut Butter Baked Oatmeal for another easy and satisfying option.
Ingredients & Substitutions
- Apples: I used Honeycrisp apples in this oatmeal bake. They add natural sweetness and hold their shape when baked. You can also use Granny Smith for a more tart flavor or Fuji for extra sweetness.
- Ground Cinnamon: Cinnamon gives that classic apple cinnamon flavor. It’s divided into the recipe to coat the apples and flavor the oatmeal.
- Real Maple Syrup: Maple syrup sweetens the oatmeal and adds a warm, rich flavor. You can substitute with honey or brown sugar if needed.
- Rolled Oats: Old-fashioned rolled oats work best for a soft, hearty texture. Avoid quick oats (they can get too soft) and steel-cut oats (they won’t cook properly here).
- Ground Nutmeg: Adds a warm, cozy spice that pairs perfectly with the apples. You can leave it out or swap it with a pinch of allspice.
- Eggs: Eggs help bind everything together and give the oatmeal structure.
- Milk: Adds moisture and creaminess. You can use any milk you prefer, including dairy-free options such as almond or oat milk.
- Walnuts: Walnuts add a nice crunch and nutty flavor. Pecans are a great substitute, or you can leave them out if needed.
FAQs
Can I use a different type of apple?
Sure! Honeycrisp apples are sweet and hold their shape well, but you can use other apples like Granny Smith for a more tart flavor or Fuji for extra sweetness. Most baking apples will work here.
Can I make apple cinnamon baked oatmeal in a 9×13-inch pan?
Yes, you can use a 9×13-inch baking dish for a thinner layer of oatmeal. The bake time will be shorter, so start checking around 25 to 30 minutes. It’s done when the center is set, and the top is lightly golden.
Can I make apple cinnamon baked oatmeal ahead of time?
Yes! You can mix everything the night before, cover it, and store it in the refrigerator. (I love this option!) In the morning, let it sit at room temperature for about 10 to 15 minutes, then bake as directed.
How do I know when baked oatmeal is done?
The oatmeal is done when the center is set and no longer looks wet. The edges should be lightly golden, and the middle should feel firm but still soft when gently pressed.
Can I leave out the nuts?
Absolutely. The walnuts add a little crunch, but the oatmeal will still be delicious without them. You can also swap them for pecans or even raisins if you prefer.
Serving Ideas
- Serve warm with an extra drizzle of maple syrup and a splash of milk or cream for a soft, cozy bowl.
- Add a scoop of vanilla yogurt or Greek yogurt on top for a creamy, protein-packed option.
- Sprinkle with extra chopped walnuts or pecans for added crunch.
- Top with a spoonful of apple butter or a few fresh apple slices for even more apple flavor.
- Enjoy as-is for an easy grab-and-go breakfast, or pair it with scrambled eggs or bacon for a more filling meal.
How to Store Apple Cinnamon Baked Oatmeal
Room Temperature: You can leave the baked oatmeal covered at room temperature for up to 2 hours.
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, adding a splash of milk if you want it extra soft.
Freezer: Let the oatmeal cool completely, then cut into portions and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator or reheat straight from frozen in the microwave.
Apple Cinnamon Baked Oatmeal
Ingredients
- 2 ½ medium Honeycrisp apples, peeled, cored, and diced (about 2 cups)
- 1 ½ teaspoons ground cinnamon, divided
- ½ cup (160 g) real maple syrup, divided
- 2 ⅓ cups (206 g) rolled oats
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 2 large eggs, room temperature
- 2 cups (488 g) whole milk
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- ¾ cup (88 g) walnuts, chopped
Instructions
- Preheat oven to 350°F. Spray a 9×9-inch baking dish with nonstick cooking spray.
- In a small bowl, toss the diced apples with ½ teaspoon cinnamon and 1 teaspoon maple syrup until evenly coated. Set aside.
- Measure out about ½ cup of the coated apples and reserve for topping. Set the remaining apples aside to mix into the batter.
- In a medium bowl, whisk together the oats, baking powder, salt, remaining cinnamon, and nutmeg.
- In a large bowl, whisk the eggs until well combined. Add the milk, melted butter, remaining maple syrup, and vanilla extract. Whisk until smooth.
- Add the oat mixture to the wet ingredients and stir until combined. Fold in the walnuts and the apples (excluding the reserved apples).
- Pour the mixture into the prepared baking dish and spread into an even layer. Evenly scatter the reserved apples over the top.
- Bake for 45 to 50 minutes, or until the center is set and the top is lightly golden.
- Let cool for 5 to 10 minutes before serving.
Did you make this recipe?
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