I’ve been making a warm pan of Baked Apple Oatmeal for years as an easy, cozy breakfast that feeds a crowd and tastes like apple pie without the fuss. This version balances tender apples, rolled oats, warming spices, and just enough maple syrup to please both kids and adults. I test these proportions regularly to keep the bake tender in the middle and nicely golden on top.
Why Make This Recipe
- Hearty flavor: apples and cinnamon turn simple oats into a comforting, lightly spiced morning treat.
- Nutritious: rolled oats and fruit give fiber and slow-release energy to start the day.
- Make-ahead convenience: bake once, reheat through the week for fast breakfasts or breakfasts-for-dinner.
- Versatile: swap milk, fruit, or add-ins to suit allergies or what’s in your pantry — I often riff off an apple cinnamon oatmeal I adapted last fall.
- Personal insight: I love this recipe because it reliably pleases picky eaters and still feels special when company drops by.
Recipe Overview
- Prep time: 10 minutes (15 if you sauté apples)
- Cook time: 35–45 minutes
- Total time: 45–55 minutes
- Servings: 6 (8×8 or 9×9 pan)
- Difficulty: Easy
- Method: Mix wet and dry ingredients, fold in apples, bake at 375°F (190°C) until set and lightly golden. For a crispier top, broil 1–2 minutes at the end while watching closely. I sometimes use the same apple-forward flavors I use in my baked apple fritters to inspire the topping.
My Experience Making This Recipe
When I developed this recipe I swapped quick oats for old-fashioned rolled oats after a few failed batches that turned gummy. Testing taught me that a brief soak helps the center set without drying the edges. I also learned that a light sauté of the apples concentrates their flavor and keeps them from releasing too much liquid into the bake.
How to Make Baked Apple Oatmeal
Start by preheating the oven to 375°F (190°C) and greasing an 8×8 or 9×9-inch baking dish. In a large bowl whisk together 2 cups old-fashioned rolled oats, 1/3 cup brown sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. In another bowl whisk 2 large eggs, 1 3/4 cups milk (dairy or plant-based), 2 tablespoons melted butter or oil, and 1 teaspoon vanilla. Fold the wet into the dry, stir in 1 1/2 cups peeled and diced apples (about 1 large apple), then spread into the pan. Bake 35–45 minutes until the center is set and the top is golden; a toothpick inserted near the center should come out mostly clean. Let rest 10 minutes before slicing.
Equipment notes: use an oven thermometer to ensure accurate temperature; a 9×9 pan yields slightly thinner slices than an 8×8.
Expert Tips for Success
- Choose your oats: use old-fashioned rolled oats for structure and chewy texture; quick oats will turn softer and can make the bake mushy.
- Prevent a soggy center: lightly sauté diced apples in 1 tablespoon butter with a pinch of sugar for 4–6 minutes to evaporate surface moisture before folding into the batter.
- Measure liquids accurately: a wet batter with too much milk will take longer to set; use a liquid measuring cup and level flour-like ingredients with a spoon, not by scooping.
- Even browning: rotate the pan halfway through baking and place it on the middle rack; for a caramelized top, sprinkle an extra tablespoon of brown sugar and broil 1–2 minutes at the end while watching closely.
- Equipment choice: use an 8×8 for thicker squares or a 9×9 for thinner ones; a ceramic dish gives gentler browning than metal.
You might also find inspiration for fruit swaps and presentation in recipes like cozy cranberry apple twice-baked sweet potatoes when building a seasonal brunch spread.
How to Serve Baked Apple Oatmeal
- Classic breakfast: serve warm with a drizzle of maple syrup and a splash of milk or a dollop of yogurt.
- Brunch platter: top with toasted pecans, a scoop of vanilla ice cream, or crème fraîche for a sweet brunch centerpiece. I often pair it with a savory egg dish to balance the sweetness.
- Portable option: cool, slice into bars, and wrap individually for grab-and-go breakfasts.
- Make it protein-rich: serve alongside Greek yogurt or a scoop of nut butter — see twists inspired by a higher-protein approach in higher-protein pumpkin baked oatmeal.
Storage and Reheating Guide
- Refrigerator: cool completely, cover tightly with plastic wrap or store in an airtight container for 4–5 days.
- Freezing: slice into portions, wrap each in foil or place in freezer-safe containers for up to 3 months; thaw overnight in the fridge.
- Reheating stovetop/oven: reheat covered at 325°F (160°C) for 10–15 minutes from refrigerated, or 20–25 minutes from frozen (thawed first is easier).
- Microwave: reheat single portions 60–90 seconds on high, stirring or adding a splash of milk to restore moisture.
Recipe Variations
- Gluten-free: use certified gluten-free rolled oats and ensure baking powder is GF.
- Dairy-free: swap milk with almond, oat, or soy milk and use coconut oil instead of butter.
- Maple-pecan: stir in 1/2 cup chopped toasted pecans and swap brown sugar for 1/3 cup pure maple syrup.
- Berry-apple: fold in 1/2 cup fresh or frozen blueberries for a two-fruit bake — adjust sugar to taste.
Nutritional Highlights
- Fiber-rich: oats and apples provide soluble fiber (beta-glucan) that supports heart health and fullness.
- Moderate sugar: controlling added sweeteners keeps the dish balanced; use 1/3 cup brown sugar or 1/4–1/3 cup maple syrup and you can reduce further for less sweetness.
- Allergens and portions: contains eggs and oats (which may have gluten cross-contact). Use egg substitutes and certified gluten-free oats for dietary needs. One serving is roughly 1/6 of the pan.
Troubleshooting Common Issues
- Soggy center: likely too much liquid or very juicy apples; sauté apples first, use old-fashioned oats, and bake until an inserted toothpick is mostly clean.
- Dry or dense texture: overbaking or too little liquid causes dryness; reduce oven time by 5–10 minutes or add an extra 2–3 tablespoons of milk.
- Burnt edges but undercooked middle: pan too small or oven hot spot; switch to an 8×8 for thicker bakes, rotate the pan, and consider lowering oven to 350°F (175°C) and baking longer.
Frequently Asked Questions
-
Can I use quick oats instead of rolled oats?
Quick oats will work in a pinch but produce a much softer, almost porridge-like texture. I recommend old-fashioned rolled oats for the best bite and structure. -
Do I have to peel the apples?
Peeling is optional. Leaving skins on adds fiber and color, but if you prefer a tender, uniform texture, peel the apples first. -
Can I make this dairy-free and vegan?
Yes—use plant milk (almond, oat, soy), replace melted butter with coconut oil, and swap the eggs for 2 tablespoons flaxseed meal mixed with 6 tablespoons water (let sit 5 minutes) per egg. Texture will be slightly different but still delicious. -
How do I sweeten without refined sugar?
Use maple syrup or honey (for non-vegan) at a 1:1 swap for brown sugar by weight. Reduce liquid slightly if using a lot of syrup; start with 1/4 cup and adjust to taste.
Conclusion
If you want another apple-forward baked oat idea, check out this take on apple pie flavors: Apple Pie Baked Oatmeal – Erin Lives Whole.
Print
Baked Apple Oatmeal
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy breakfast that combines tender apples, rolled oats, and warming spices, resembling the taste of apple pie without the fuss.
Ingredients
- 2 cups old-fashioned rolled oats
- 1/3 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 large eggs
- 1 3/4 cups milk (dairy or plant-based)
- 2 tablespoons melted butter or oil
- 1 teaspoon vanilla
- 1 1/2 cups peeled and diced apples (about 1 large apple)
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8×8 or 9×9-inch baking dish.
- In a large bowl, whisk together oats, brown sugar, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together eggs, milk, melted butter or oil, and vanilla.
- Fold the wet ingredients into the dry ingredients, then stir in the diced apples.
- Spread the mixture into the prepared baking dish and bake for 35–45 minutes until the center is set and the top is golden.
- Let rest for 10 minutes before slicing and serving.
Notes
For a crispier top, broil for 1-2 minutes at the end of baking while watching closely.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 50mg