Cinnamon Apple Baked Oatmeal is an easy and delicious make ahead breakfast for the fall and winter months. Prep it the night before and bake it the next day for a relaxed morning!
Aaaah, baked oatmeal. One of my favorite breakfasts!
No, not because it can be made ahead… I rarely ever remember, ahem.
But because it’s delicious, it tastes like cake for breakfast and everyone in my family will gladly eat a large helping. Even my oatmeal-hating husband!
Now that it’s September I knew I had to replace my blueberry version.
And this Cinnamon Apple Baked Oatmeal is our favorite breakfast right now!
THIS CINNAMON APPLE BAKED OATMEAL
- it’s extremely easy to stir up in just one bowl
- if you make a double batch you can freeze the leftovers for those extra-busy mornings
- we add a generous helping of Greek yogurt with sweetener and cinnamon, which is kind of like eating apple cake with cinnamon frosting
Seriously, you need this in your life if you’re a fan of make ahead breakfasts.
Or a fan of casserole breakfasts, because like I said: I rarely do actually make this ahead!
How to Make Apple Baked Oatmeal:
Read on for the detailed steps to make these pumpkin crumb muffins, or scroll down for more tips to make this recipe foolproof and the printable recipe card.
1 – Prep: Lightly grease a 7×11 inch baking dish.
Chop the apples and pecans – you want them bite-sized, but not so small that they’ll melt into the oatmeal as they bake.
2 – Mix the ingredients: Now comes the fun part: Add all ingredients for this oatmeal bake to a large bowl and stir well.
3 – Soak the oats: Now, transfer the mix to the prepared casserole dish. Cover and refrigerate overnight.
OR let the bake sit on the counter for 10 minutes. It will come out less cake-like, but it will still be delicious!
4 – Bake the oatmeal: Once you’re ready to bake it, preheat the oven to 350°F.
Bake the oatmeal for around 30 minutes. Make sure to allow the oatmeal to cool for around 5-10 minutes before you slice it to serve!
TIPS FOR THIS CINNAMON APPLE BAKED OATMEAL:
- use any milk you like to make the oatmeal
- don’t use quick oats, they require less liquid and will turn out mushy
- you can also bake this in a muffin pan for individual oatmeal muffins – baking time is around 15 minutes
DICE THE APPLES INTO BITE-SIZED PIECES
If you dice them too large, it will be annoying to eat.
If you dice them too small, they will disintegrate during baking. I like dicing them about the size of the tip of my thumb.
It’s important you don’t overbake the oatmeal, or it will end up very dry.
It’s quite soft when it comes out of the oven, but it firms up as it cools a little. I’m nervous about raw egg, so I tend to overbake it – but I regret it every time because it does really dry out.
The egg should cook through in the time suggested in the recipe, but use your best judgment.
WHAT CAN YOU SERVE WITH BAKED OATMEAL?
We love this baked oatmeal with a serving of Greek yogurt (drizzle with maple syrup, of course!) – it’s almost like a healthy frosting!
It’s also delicious with a side of Cinnamon Apples 🍎
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- 2 cups old fashioned oats
- 3/4 cup milk
- 1 cup unsweetened applesauce
- 1/4 cup chopped pecans
- 2 large eggs
- 1/4 cup maple syrup OR brown sugar (or both for a sweeter bake)
- 2 teaspoons pure vanilla extract
- 2 teaspoons cinnamon
- ½ teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups chopped apple
- Mix the ingredients: Add all ingredients to a large bowl. Mix well.
- Add to a casserole dish: Lightly grease a 7×11 inch rectangular baking dish and spread the oat mixture in it.
- Chill the dish: Cover the casserole dish (you can use either plastic wrap or even a towel). Chill in the fridge overnight.
- Bake the dish: The next morning, remove the dish from the fridge. Preheat the oven to 350°F. Bake until set and golden on top, about 30-35 minutes. Rest the casserole dish on a cooling rack for 5-10 minutes, then slice to serve.
Barred Woods 100% Pure Vermont Maple Syrup
Le Creuset Stoneware Rectangular Dish
Mason Cash in The Forest Mixing Bowl
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 254 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 64mg Sodium: 173mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 5g Sugar: 17g Sugar Alcohols: 0g Protein: 7g
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