This apple and oatmeal bake is the perfect make ahead breakfast, and the BEST way to enjoy your favorite Fall flavors. Tender apples combine with hearty old fashioned oats to make a delicious, sweet, and warm breakfast for those chilly mornings. Apple Cinnamon Baked Oatmeal freezes well and is the perfect addition to your breakfast meal plan.
Updated November 9th, 2021 with new photos, recipe edits, and substitutions.
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It's no secret that I love oats. I mean, I even put them in my smoothies!
Oats are great because they are an inexpensive pantry item that offers high nutritional value, and a long storage time to boot! I buy large bags of Old Fashioned Oats and try to keep at least 5lbs on hand at all times (and I go through them quickly!).
While I love eating my oats in the ordinary way (cooked on the stovetop and served with maple syrup), preparing this Apple Cinnamon Baked Oatmeal is probably as easy as it gets! If you have a smaller family, this can last you several breakfasts. If you have a large family, this is a great way to get oatmeal on the table without all the fuss of a regular pot of oatmeal. You can also double the recipe to fit a 9X13 pan rather than the 8X8 pan indicated in the recipe below.
Baked Oatmeal with Apples
While you can add almost anything to Baked Oatmeal (see my recipes for Banana Bread or Pumpkin Crisp baked oatmeal recipes), this recipe calls for the addition of chopped apples. Apples compliment the hearty oats perfectly, and adds a lovely sweetness that makes this easy breakfast option all the more delicious.
I used Cortland apples, since they are sturdy and hold up well to baking, but you can use any variety of apple that you like. I recommend apples like Granny Smith, Honeycrisp, Ida Red or Pink Lady. Cortland is my favorite cultivar, but it can be hard to find if you don't live in orchard country like I do!
How to Serve Baked Oatmeal
This Apple Cinnamon Baked Oatmeal can be sliced into squares and served as is, but I love placing my slice in a shallow bowl and pouring a little milk over it. I bet whipped cream would be absolutely amazing! Apple Cinnamon is a flavor perfectly suited to fall, but could easily work all year round. The apple chunks soften as they bake and result in a nice, smooth textured oatmeal.
Ingredients
This Apple Cinnamon Baked Oatmeal is SO simple, that the chances are you already have the ingredients on hand!
- Old Fashioned Oats: These are sometimes called "Rolled Oats" or "Large Flake Oats." Instant or quick oats won't work for this recipe, so make sure you have the right kind!
- Apples: You will need 1 ½ - 2 cups of peeled and chopped apples. This is equivalent to one very large apple, or 2 medium sized apples.
- Sugar: You'll need both brown sugar and cane sugar for this recipe! This creates a beautiful balance of sweetness.
- Cinnamon: It's in the title after all!
- Other Ingredients: Milk, eggs, butter, salt, baking powder, and vanilla.
How to Make Baked Oatmeal
Preheat the oven to 350F and grease an 8X8 glass baking dish with butter or oil.
In a medium bowl, combine the oats, sugar, brown sugar, baking powder, cinnamon, and salt. Mix well to combine.
Add in the milk, eggs, and vanilla extract. Whisk until well combined.
Whisk in the melted butter. Doing this AFTER the eggs have been thoroughly mixed ensures that the still warm butte doesn't begin to cook the cold eggs.
Add in the chopped and peeled apple chunks, and fold them in with a silicone spatula or wooden spoon.
Pour the oatmeal mixture into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 40-45 minutes, or until the center is set
Allow to cool for 5-10 minutes before slicing and serving with milk, whipped cream, or just plain!
Variations and Substitutions:
Gluten free: Ensure you are using certified gluten free oats. While oats are naturally gluten free, conventionally they are grown next to gluten-containing crops like wheat and can become cross contaminated. Certified gluten free oats are grown away from gluten-containing crops.
Dairy free: Substitute the butter for butter flavored coconut oil or coconut oil. Substitute the milk for coconut milk or any plant based milk substitute.
Pear Baked Oats: Substitute the chopped apple for the same volume of chopped and peeled pears.
Peach Baked Oats: Substitute the chopped apple for the same volume of chopped and skinned peaches.
Frequently Asked Questions
If you want the signature hearty and rustic texture of baked oatmeal, you will need to use rolled oats. Also known as Old Fashioned Oats. They are perfect for baked oatmeal, since they still have a discernable oatmeal texture after a long baking time.
I recommend using Cortland, Granny Smith, Pink Lady, Honeycrisp, or Ida Red for baking. These will hold their shape better, and maintain their delicious flavor.
Yes! Simply allow the oatmeal to cool to room temperature (uncovered). Tightly cover with a double layer of foil and place in the freeze until frozen solid. Transfer to a deep freezer or more convenient location after it has frozen. Eat within 2 months.
Yes! Just double the quantities in the recipe, and bake in a 9X13 pan instead of an 8X8 pan.
More Easy Oatmeal Recipes:
- Pumpkin Crisp Baked Oatmeal
- Banana Bread Baked Oatmeal
- Cinnamon Roll Oatmeal
- Peanut Butter Cookie Oatmeal
- Chocolate Peanut Butter Oatmeal
- Vanilla Chai Kefir Overnight Oats
- Strawberry Kefir Overnight Oats
- Butter Pecan Granola
- Healthy Cinnamon Granola
Apple Cinnamon Baked Oatmeal
Tender chunks of apple are baked with hearty rolled oats for the most perfect Fall inspired breakfast idea. This Apple Cinnamon Baked Oatmeal is perfect for those chilly Fall mornings, and goes great with a splash of milk or dollop of whipped cream.
Ingredients
- 3 cups Old Fashioned Oats
- ½ cup White Sugar
- ½ cup Brown Sugar, packed
- 2 tsp. Baking Powder
- 2 tsp. Ground Cinnamon
- 1 tsp. Table Salt
- 1 cup Milk
- 2 large eggs, lightly beaten
- 2 tsp. Vanilla Extract
- ½ cup Salted Butter, melted and cooled
- 1 ½ - 2 cups peeled and chopped apple chunks
Instructions
- Preheat the oven to 350F and grease an 8X8 glass baking dish.
- In a medium bowl, combine the oats, sugar, brown sugar, baking powder, cinnamon, and salt. Mix well.
- Add in the milk, eggs, and vanilla extract. Whisk until well combined.
- Whisk in the melted butter.
- Fold in the chopped and peeled apple.
- Pour the oatmeal mixture into the prepared baking dish and bake in the oven for 40-45 minutes, or until the center is set.
- Allow to cool for 5-10 minutes before slicing and serving with milk or whipped cream.
Notes
Gluten free: Ensure you are using certified gluten free oats.
Dairy free: Substitute the butter for butter flavored coconut oil or coconut oil. Substitute the milk for coconut milk or any plant based milk substitute.
Freezing: Allow the oatmeal to cool to room temperature (uncovered). Tightly cover with a double layer of foil and place in the freeze until frozen solid. Transfer to a deep freezer or more convenient location after it has frozen. Eat within 2 months.
Doubling: Double the quantities as listed in the recipe and bake in a 9X13 pan.
Storage: Allow to cool completely before covering and moving to the fridge. Reheat individual servings of leftovers in a toaster oven, oven, air fryer, or microwave. Eat within 5 days.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 329Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 71mgSodium: 481mgCarbohydrates: 47gFiber: 4gSugar: 27gProtein: 6g
Nutrition information is an estimate only.
Helen of Fuss Free Flavours says
Oats are such a good ingredient and I love all oaty bars and traybakes. The mix of apple and cinnamon together is perfect for this. A delicious treat with lots of goodness.
Kathryn says
I love oatmeal and the apple cinnamon flavors so this is a match made in heaven for me!
Jen says
This was a total hit in my house! The amazing smell got my family out of bed and to the table FAST! Thank you.
Dannii says
Apple and cinnamon is such an amazing flavour combination. This breakfast sounds delicious.
Lisa | Garlic & Zest says
This sounds like a really delicious breakfast for the whole family. So wholesome too!
Emily Burton says
This was scrumptious. I did not add either sugar, but instead mixed and honey. I also added a cup of walnuts and a half a cup of raisins. That’s really good. I will make this again for sure.
Dolly | Little Home in the Making says
Those sound like some yummy additions!
Sarah says
Loved this so much! It’s more flavorful than other oatmeal bakes I’ve done! I’m wondering if you could make them in cupcake liners for easy sharing for a larger group?
Dolly | Little Home in the Making says
So glad you loved it Sarah! I'm sure you could! I would try baking them for about 18-20 minutes and see if they are done, adding more time on if needed.
Caprini Sthalekar says
Can you use tinned apples?
Dolly | Little Home in the Making says
I think that would work just fine! Just be sure to drain off any of the liquid.
Erin says
If you double the recipe will it need to bake longer?
Dolly | Little Home in the Making says
Yes, I would start with adding about 10-15 minutes of baking time and checking to see if its set up.
Tricia says
This sounds so good! If you are making the night before do you put in the fridge before baking? Thank you!
Dolly | Little Home in the Making says
You definitely could do that! I recommend letting it rest at room temperature for about 30-60 minutes to avoid temperature shock with the baking dish in the oven. Another option is to add the baking dish to a cold oven, then "preheating" it with the baking dish inside.
Beth says
Do you think it would work if you used apple cider in place of the milk?
Dolly | Little Home in the Making says
I'm not sure if it would or not. The milk adds a bit of creaminess and fat. You could always give it a try! Or use a milk substitute like almond milk, cashew milk, or coconut milk.