Healthy Apple Cinnamon Baked Oatmeal
Baked Oatmeal is a warm, filling, wholesome breakfast. This fall-flavored version features tender apples, warm cinnamon, and sweet maple syrup for a cozy breakfast that’s sure to become a new favorite! It’s easy to make ahead of time and reheat on busy mornings!
This recipe was originally published on October 23, 2016. It was republished on August 26, 2019 with updated photos and helpful recipe tips.
Sometimes I get in breakfast ruts and make the same smoothie or pancakes over and over again. These last few weeks it’s been this healthy apple cinnamon baked oatmeal. Remind me again why ruts are a bad thing?
Baked oatmeal is such a satisfying, nutritious morning meal and makes for a super convenient make-ahead breakfast. I bake it up on Sunday and we have plenty of oatmeal for 6 mornings throughout the week. It’s teenager-friendly, too – Landen LOVES this apple version. It’s loaded with healthy ingredients — oats, applesauce and apples. The eggs bind it all together, and a light drizzle of coconut oil (or butter) makes it taste like a treat.
Let’s bake this deliciousness!
How Do You Make Baked Oatmeal?
This recipe is so easy because all of the ingredients get mixed together in one large bowl. Add the oats, baking powder, salt, nutmeg, allspice, cinnamon, maple syrup, applesauce, milk, eggs, coconut oil or butter and finely chopped apples to the bowl and stir well to combine. Feel free to stir in favorite mix-ins, like chocolate chips, walnuts, pecans, or raisins.
Pour the oatmeal mixture into a greased baking dish. Top with nuts, if desired. Next, bake the oatmeal until golden brown. Remove the oatmeal from the oven and let it cool for about 5 minutes. Cut it into squares for serving. Top with maple syrup, yogurt, almond butter or you can even serve it in a bowl with a splash of milk.
Tips For Baking Oatmeal
- Use old-fashioned rolled oats, not quick oats. Quick oats will not cook well in baked oatmeal.
- Make this a dairy-free baked oatmeal recipe by substituting almond milk, cashew milk or coconut milk instead of regular milk. And use coconut oil instead of butter or use a dairy-free butter.
- This oatmeal can be stored in the refrigerator for up to 1 week. To reheat the oatmeal, simply place a serving in the microwave for 30 to 40 seconds.
- You can also freeze baked oatmeal. Cut the oatmeal into squares, then cover each square in plastic wrap and freeze for later use. Thaw the oatmeal squares before reheating.
- I used a Fuji apple because that’s what I had on hand. Use any favorite type of apple. You can leave on the skin (I do) or peel the apple, if you prefer.
- Honey may be substituted for the maple syrup.
Do You Have To Refrigerate This Dish?
Baked oatmeal contains eggs, so it should be stored in the refrigerator. Cover the baking dish with foil or plastic wrap, then place the oatmeal in the fridge until you’re ready to enjoy it. You can also store individual servings in glass meal prep containers for easy reheating on the go, in the morning.
Baked Oatmeal Variations
The great thing about oatmeal is that it can be a canvas for whatever flavors you like.
- Fruits: Try pears, peaches, blueberries or strawberries in this dish.
- Spices: Apple pie spice would be tasty. Feel free to only use cinnamon, if that’s what you have on-hand.
- Mix-Ins: In addition to the apple, try adding a handful of toasted shredded coconut, chocolate chips or nuts.
- Toppings: You can top the oatmeal with yogurt or whipped cream for a sweet and creamy finish. I personally love serving my baked oatmeal all mashed up in a bowl with milk and a drizzle of almond butter on top.
What Makes This Oatmeal Recipe So Delicious?
My healthy almond joy baked oatmeal is such a great oatmeal recipe, I used it as a guide for this baked oatmeal. I love, love, love the way this apple cinnamon baked oatmeal turned out. It’s thick, creamy, warm and full of apple-cinnamon flavor. It’s so scrumptious, there is really no need for a topping! Just one serving is super satisfying and always keeps me full ’til lunch with plenty of fiber and protein.
I hope you guys love this recipe as much as my family does! It’s simple, hearty, wholesome, perfectly sweet, healthy and delish!
I love having this apple cinnamon baked oatmeal ready-to-go on weekday mornings. It also works so well to serve throughout the holiday season, particularly when hosting guests – it’s the ultimate warming, comfort food.
MORE BREAKFAST RECIPES YOU’RE SURE TO LOVE!
TRY SOME OTHER BAKED OATMEAL RECIPES FROM MY FRIENDS!
Slow Cooker Baked Oatmeal With Bananas And Nuts from Foodiecrush
Baked Oatmeal With Blueberries And Bananas from Skinnytaste
Easy Strawberry Banana Baked Oatmeal from Eating Bird Food
If you try this delicious oatmeal recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re baking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Healthy Apple Cinnamon Baked Oatmeal
- 1 3/4 cup unsweetened vanilla almond or cashew milk (any milk product can be used)
- 2 large eggs
- 1/3 cup maple syrup
- 1/4 cup coconut oil or butter, melted
- 1/4 cup unsweetened applesauce
- 3 cups old-fashioned oats, gluten-free as needed
- 1 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 to 1 1/2 cup(s) finely chopped apple (I used a Fuji apple.)
- Optional for topping: 1/2 cup chopped walnuts or pecans
- Optional garnish: whipped topping,, ice cream, yogurt, nut/seed butter, drizzle of chocolate, maple syrup, and/or fresh fruit
- Adjust the oven rack to the lower third position and preheat the oven to 350°F. Spray a 9×9 inch or 11×7 inch baking pan with nonstick spray. Any similar size or shape pan works, though 8×8 inch would be too small.
- Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. (Or stir into the oatmeal.) Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal. For drier and more solid baked oatmeal, bake until center has set. Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, almond butter or maple syrup if desired. Cover leftovers tightly and refrigerate for up to 1 week.