Cinnamon Apple Baked Oatmeal – Cozy, Make-Ahead Breakfast
This baked oatmeal tastes like a warm cinnamon apple hug and makes mornings feel easy. It’s simple to stir together, full of wholesome ingredients, and bakes into soft, lightly sweet squares you can eat all week. The apples keep it moist, the cinnamon makes the kitchen smell amazing, and the texture lands somewhere between oatmeal and a tender snack bar.
Enjoy it warm out of the oven or cold from the fridge. It’s the kind of breakfast that feels homemade without a lot of fuss.
Ingredients
Method
- Prep the pan and oven. Heat the oven to 350°F (175°C). Grease an 8x8-inch or 9x9-inch baking pan with butter or oil, or line it with parchment for easy lifting.
- Prep the apples. Core and dice the apples into small, bite-size cubes (no need to peel unless you prefer). You want about 2–2 1/2 cups of diced apples.
- Mix the wet ingredients. In a large bowl, whisk 2 eggs, 1 3/4 cups milk, 1/3–1/2 cup maple syrup (to taste), 2 teaspoons vanilla, and 2–3 tablespoons melted butter or oil until smooth.
- Add the dry ingredients. Stir in 2 cups rolled oats, 1 1/2 teaspoons cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt. Mix until the oats are evenly coated.
- Fold in the apples. Add the diced apples and any extras (1/2 cup chopped nuts or 1/3 cup raisins, if using). Fold gently to distribute.
- Rest briefly. Let the mixture sit for 5 minutes so the oats start to absorb the liquid. This helps the bake set nicely.
- Fill the pan. Pour the mixture into your prepared pan and smooth the top. Sprinkle a little extra cinnamon or a few nuts on top if you like.
- Bake. Bake for 35–40 minutes, until the edges are lightly golden and the center is set. A toothpick should come out mostly clean.
- Cool and slice. Let it cool for at least 10–15 minutes before slicing. Serve warm or at room temperature.
- Serve it up. Top with a spoonful of yogurt, a drizzle of maple syrup, or a little peanut butter for extra richness.
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Get Your Program TodayWhy This Recipe Works
This recipe balances hearty oats with juicy apples, creating a naturally moist bake that reheats well. Cinnamon and vanilla add bakery-style flavor without needing lots of sugar.
Milk and eggs bind the oats so the squares hold together, making them easy to slice and pack. A little baking powder gives lift, so it’s not dense or gummy. Most importantly, everything mixes in one bowl and goes straight into the oven—minimal cleanup, maximum payoff.
Shopping List
- Old-fashioned rolled oats (not quick or steel-cut)
- Apples (2 medium; Honeycrisp, Fuji, or Gala are great)
- Ground cinnamon
- Milk (dairy or unsweetened non-dairy)
- Eggs (2 large)
- Maple syrup or honey
- Vanilla extract
- Baking powder
- Salt
- Butter or coconut oil (melted), or neutral oil
- Optional add-ins: chopped walnuts or pecans, raisins, dried cranberries, ground nutmeg, ground ginger
Instructions
- Prep the pan and oven. Heat the oven to 350°F (175°C).
Grease an 8×8-inch or 9×9-inch baking pan with butter or oil, or line it with parchment for easy lifting.
- Prep the apples. Core and dice the apples into small, bite-size cubes (no need to peel unless you prefer). You want about 2–2 1/2 cups of diced apples.
- Mix the wet ingredients. In a large bowl, whisk 2 eggs, 1 3/4 cups milk, 1/3–1/2 cup maple syrup (to taste), 2 teaspoons vanilla, and 2–3 tablespoons melted butter or oil until smooth.
- Add the dry ingredients. Stir in 2 cups rolled oats, 1 1/2 teaspoons cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt. Mix until the oats are evenly coated.
- Fold in the apples. Add the diced apples and any extras (1/2 cup chopped nuts or 1/3 cup raisins, if using).
Fold gently to distribute.
- Rest briefly. Let the mixture sit for 5 minutes so the oats start to absorb the liquid. This helps the bake set nicely.
- Fill the pan. Pour the mixture into your prepared pan and smooth the top. Sprinkle a little extra cinnamon or a few nuts on top if you like.
- Bake. Bake for 35–40 minutes, until the edges are lightly golden and the center is set.
A toothpick should come out mostly clean.
- Cool and slice. Let it cool for at least 10–15 minutes before slicing. Serve warm or at room temperature.
- Serve it up. Top with a spoonful of yogurt, a drizzle of maple syrup, or a little peanut butter for extra richness.
How to Store
Let the baked oatmeal cool completely, then cover the pan tightly or transfer slices to an airtight container. Refrigerate for up to 5 days. For longer storage, wrap individual pieces and freeze for up to 3 months. Reheat in the microwave for 30–60 seconds, or warm in a 325°F (165°C) oven for 10–12 minutes.
If it seems dry after reheating, add a splash of milk on top.
Why This is Good for You
- Whole grains: Rolled oats provide fiber for steady energy and support heart health.
- Real fruit sweetness: Apples add natural sweetness, vitamin C, and extra fiber.
- Balanced breakfast: Eggs and milk add protein to keep you satisfied longer.
- Lower sugar option: Maple syrup sweetens without making it cloying, and you control the amount.
- Make-ahead friendly: Having a ready breakfast helps you stick to nourishing choices on busy days.
Pitfalls to Watch Out For
- Using the wrong oats: Steel-cut oats won’t soften properly, and quick oats can turn mushy. Stick with old-fashioned rolled oats.
- Skipping the rest: Not letting the mixture sit before baking can lead to uneven texture.
- Overbaking: Too long in the oven dries it out. Check at 35 minutes and pull when the center is just set.
- Too much liquid: Very juicy apples or extra milk can make it soggy.
Measure liquids and dice apples small.
- Under-seasoning: Don’t skimp on salt and cinnamon—they make the flavors pop.
Variations You Can Try
- Apple pie twist: Add 1/4 teaspoon each of nutmeg and ground ginger, and a pinch of cloves.
- Crumble top: Mix 2 tablespoons oats, 1 tablespoon brown sugar, 1 tablespoon melted butter, and a pinch of cinnamon; sprinkle on top before baking.
- Higher protein: Stir in 1/2 cup plain Greek yogurt with the wet ingredients or add 2–3 tablespoons collagen powder.
- Dairy-free: Use almond, oat, or soy milk and coconut oil instead of butter.
- Nutty crunch: Fold in chopped walnuts or pecans, or sprinkle sliced almonds on top.
- Raisin-apple: Add 1/3 cup raisins or dried cranberries for extra sweetness and chew.
- Caramel apple vibe: Drizzle a little warm date syrup or a light caramel sauce before serving.
FAQ
Can I make this recipe without eggs?
Yes. Replace the eggs with 2 tablespoons ground flax mixed with 5 tablespoons water (let it thicken for 5 minutes). The texture will be slightly softer but still sliceable.
Can I use quick oats?
You can, but the result will be softer and less chewy.
If using quick oats, reduce the milk by 1–2 tablespoons to avoid mushiness.
What kind of apples work best?
Firm, sweet-tart apples like Honeycrisp, Fuji, Gala, or Pink Lady hold their shape and add great flavor. Softer apples will break down more but still taste good.
How do I know it’s done?
The edges should be lightly golden and the center just set. A toothpick should come out mostly clean with a few moist crumbs, not wet batter.
Can I double the recipe?
Absolutely.
Bake in a 9×13-inch pan and add 5–10 minutes to the bake time. Check for doneness starting at 40 minutes.
How can I make it less sweet?
Reduce the maple syrup to 1/4 cup and use an extra splash of milk. The apples and cinnamon still give plenty of flavor.
Is it good cold?
Yes.
It’s delicious chilled, especially with a dollop of yogurt. For a cozy version, reheat and add a splash of warm milk.
In Conclusion
Cinnamon Apple Baked Oatmeal is a reliable, feel-good breakfast you can make once and enjoy for days. It’s easy, nourishing, and endlessly customizable.
Keep the basics the same, then play with spices, nuts, and add-ins to make it your own. Whether you eat it on a busy weekday or a slow weekend morning, it delivers comfort with very little effort.
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