This Apple Baked Oatmeal makes for a sweet—but filling—breakfast. It’s sweetened by brown sugar, cinnamon, and freshly cut apples, and topped with walnuts. It’s definitely not your average oatmeal!
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This oatmeal may not be as sweet as a donut, but it’s just sweet enough to satisfy any sweet tooth who’s also trying to eat healthy. And it’s super simple to make too!
Just mix together the ingredients, pop it in the oven, and come back to it after you’re done getting ready for the day! And there you have a delicious baked oatmeal made from scratch!
This apple baked oatmeal recipe is…
- ready in 1 hour
- a hearty, warm breakfast
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How to Make Apple Baked Oatmeal
- Preheat the oven and lightly grease a baking dish.
- Combine together the oats, brown sugar, baking powder, cinnamon, and walnuts.
- Once combined, add the eggs and milk. Thoroughly mix the ingredients.
- Fold the apples into the oatmeal mixture.
- Pour the batter into the baking dish and bake until the oats are golden brown.
Scroll down for the full recipe with measurements and detailed instructions.
Make Apple Baked Cinnamon Oatmeal Cups
It’s easy to separate this baked dish into individual portions. But if you want to make it even easier, place your batter into muffin tins. That way, your apple baked oatmeal is perfect for on-the-go eating!
If you do this, it may take a couple muffin tins, so plan accordingly! It will also cut your baking time down to 25 or 30 minutes, so make sure to watch them. When they’re golden brown, remove them from the oven.
Make It Vegan
To make this apple baked cinnamon oatmeal vegan, just replace the eggs and milk. For each egg, use either ¼ cups of applesauce or 1 medium, ripe smashed banana.
For the whole milk, you can use any non-dairy milk. However, I suggest using coconut milk because of the thickness, richness, and fat content. Though it still has less fat than whole milk, it comes closer than other non-dairy milks and will make your apple baked oatmeal thicker.
Instead of using brown sugar, you can also use ¾ cup of applesauce. You can use sugar-free applesauce as well. The final result is much softer, but still delicious!
Apple Baked Oatmeal FAQs
How long can you keep baked oatmeal?
Your baked oatmeal will keep well for 4 days covered in the fridge. Since this recipe can take just over an hour, you may choose prep it the night before so you can have it for breakfast.
Because the recipe contains eggs and milk, make sure you refrigerate it.
This recipe also stores well in the freezer for up to 3 months.
How do you make apple cinnamon oatmeal from scratch?
To make apple cinnamon oatmeal from scratch, combine oats, brown sugar, baking powder, cinnamon, chopped walnuts, eggs, whole milk, and diced apples. And then bake! See the recipe for exact measurements.
What are the best apples to bake with?
Really any type of apple will work for this recipe, but some hold up better in the oven than others. You might try using Jonagold, Honeycrisp, Braeburn, or Pink Lady. Each will have a slightly different sweetness and a slightly different crunch and texture. Try out a couple and let me know your favorite!
Is cinnamon apple oatmeal healthy?
Yes! Cinnamon apple oatmeal is a healthy, hearty breakfast meal! Oats are full of fiber, which is great for lowering cholesterol.
Apple Cinnamon Baked Oatmeal
- 2 ½ Cups oats
- ½ Cup brown sugar
- 1 Tsp baking powder
- 1 Tsp cinnamon
- ½ Cup walnuts chopped, optional
- 2 Eggs
- 2 Cups whole milk
- 2 Apples cored and diced
- Preheat the oven to 350°F. Lightly grease a baking dish and set aside.
- In a mixing bowl, combine the oats, brown sugar, baking powder, cinnamon, and walnuts.
- Add the eggs and milk, and stir to combine all the ingredients.
- Add the apples and gently fold them into the oatmeal.
- Pour the batter into the baking dish.
- Bake for 60 minutes, or until golden brown.
- You can substitute ¾ cup of applesauce in place of the brown sugar, if desired. The end result will be softer, but still delicious.
- You can keep the baked oatmeal refrigerated for up to 4 days, or freeze it for up to 3 months.