Save to Pinterest There is nothing quite like waking up to the aroma of baked oatmeal filled with apples and cinnamon. This cozy breakfast comes together with minimal effort and is my answer to chilly fall mornings or any time I want something warm and nourishing, yet not too sweet. The soft oat base gets a boost from juicy apples and a generous sprinkle of cinnamon, making it just as inviting for busy weekdays as for lazy weekends spent in pajamas.
I first made this recipe during a hectic back-to-school week when mornings were chaotic. Now it is my make-ahead breakfast whenever I want something wholesome that the whole family will eat without protest.
Ingredients
- Rolled oats: bring heartiness and texture. Choose old fashioned oats for the best structure
- Baking powder: lifts the oatmeal so it is not dense
- Cinnamon: gives cozy warmth. Use fresh ground for maximum flavor
- Salt: balances the sweetness and enhances the other flavors
- Milk: brings creamy moisture. Whole milk or any dairy free alternative both work
- Egg: binds the mixture for a custard like bake
- Maple syrup: naturally sweetens and adds a gentle caramel note
- Vanilla extract: rounds out the flavor. Go for real extract if you can
- Large apple: provides juicy bites and freshness. I prefer tart and crisp apples like Granny Smith or Honeycrisp
Instructions
- Prepare the baking dish:
- Lightly grease a two quart or similar sized baking dish with soft butter or nonstick spray to prevent sticking and make cleanup a breeze
- Build the dry mix:
- In a large bowl combine rolled oats baking powder cinnamon and salt. Stir them together to distribute the leavening and spices evenly
- Mix the wet base:
- Whisk milk egg maple syrup and vanilla extract in a separate bowl until smooth and consistent. This ensures everything is fully incorporated without pockets of egg
- Combine mixture and add apples:
- Pour the wet mixture into the dry oatmeal blend. Stir gently just until moistened then fold in the diced apples so every scoop will have fruit
- Assemble and bake:
- Transfer everything into your prepared dish and smooth the top with the back of a spoon. Bake uncovered at 375 degrees Fahrenheit until golden brown on top and just set in the center usually about thirty five to forty minutes. If you want extra texture sprinkle chopped nuts over the top midway through baking
- Cool and serve:
- Let the oatmeal sit for at least five minutes after baking for tidy slices. Serve warm with a dollop of yogurt or an added drizzle of syrup if you want a touch more sweetness
Save to Pinterest Whenever I make this I go a little heavy on the cinnamon because that spice tastes like pure comfort in every bite. The first chilly October morning we shared this my kids gathered around the kitchen island with big mugs of cocoa and it became an instant tradition.
Storage Tips
This oatmeal stores well in the refrigerator for up to four days. Simply let it cool completely then cover the dish or transfer to an airtight container. To reheat add a splash of milk and warm in the microwave or oven
Ingredient Substitutions
No maple syrup on hand Try honey or brown sugar instead. You can swap the dairy for oat milk almond milk or coconut milk. If apples are not your thing try diced pears or even berries
Serving Suggestions
Top with toasted pecans walnuts or almonds for crunch. A spoonful of Greek yogurt adds creaminess. I sometimes scatter dried cranberries for a little tart chewiness
Cultural and Historical Context
Baked oatmeal is beloved in Pennsylvania Dutch country where it started as a hearty start for cold farm mornings. Apples and cinnamon are a classic combination for fall when orchards are overflowing and the kitchen becomes the coziest spot in the house
Seasonal Adaptations
Swap apples for ripe summer peaches or plums when in season
Crisp fall mornings call for an extra shake of cinnamon or even apple pie spice
In winter try stirring in diced pear and a pinch of ginger
Helpful Notes
For best texture use old fashioned oats and not instant
Taste your apple first and adjust maple syrup as needed
Do not overbake so the oatmeal stays moist not dry
Success Stories
A friend made this for her weekend brunch and could not believe how quickly her kids polished off the pan. I have seen even picky eaters ask for seconds when the kitchen smells like fresh baked apples
Freezer Meal Conversion
You can bake the oatmeal let it cool fully slice into portions and freeze wrapped tightly. Reheat pieces directly from frozen with a bit of milk for a speedy breakfast any day
Save to Pinterest This baked oatmeal tastes like a warm hug. It is sure to become a favorite breakfast for cozy mornings.
Common Recipe Questions
- → Can I use steel-cut oats instead of rolled oats?
Steel-cut oats require a longer baking time and extra liquid, so sticking with rolled oats gives the best texture.
- → What type of apple works best?
Firm, tart apples like Granny Smith hold their shape and provide a pleasant contrast to the sweet oats.
- → Is it possible to make this dairy-free?
Yes, substitute dairy milk with almond, oat, or soy milk for a dairy-free option.
- → Can I prepare this in advance?
Absolutely! Assemble the mixture the night before and bake it fresh in the morning.
- → What are some tasty toppings?
Chopped nuts, a dollop of yogurt, or extra maple syrup make delicious additions to the finished dish.
- → How should leftovers be stored?
Cool completely and store covered in the refrigerator for up to three days. Reheat before serving.