Apple Cinnamon Baked Oatmeal
A cozy, fiber-packed baked oatmeal loaded with sweet apples and warm cinnamon. Quick to prep, easy to bake, and full of plant-based protein and healthy fats, this recipe makes a perfect breakfast or snack for the whole week.
Equipment
- 8×8 inch baking dish
- large mixing bowl
- Medium mixing bowl
- Whisk or Fork
- Measuring cups and spoons
Ingredients
- 2 ¼ cups old-fashioned oats
- 1 ¾ tsp ground cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 1 ¾ cups unsweetened vanilla almond milk or milk of choice
- ½ cup unsweetened applesauce
- ⅓ cup pure maple syrup or brown sugar/honey
- 2 tbsp melted butter or coconut oil
- 2 large eggs beaten
- 2 tsp pure vanilla extract
- 1 cup diced apples Honeycrisp recommended
- Optional toppings: whipped cream yogurt, nut butter, drizzle of maple syrup or honey, sprinkle of brown sugar, dash of cinnamon, apple slices, dried cranberries
Instructions
- Preheat and Prepare the Baking Dish: Start by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the oatmeal mixture. Lightly grease an 8×8-inch baking dish using nonstick cooking spray, or line it with parchment paper for easier cleanup. Make sure every corner and edge is coated to prevent sticking. This simple step guarantees your oatmeal comes out perfectly shaped and easy to serve.
- Mix the Dry Ingredients: In a large mixing bowl, combine 2 ¼ cups of old-fashioned oats, 1 ¾ teaspoons of ground cinnamon, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Stir everything together until the ingredients are evenly distributed. This step ensures that the oats are infused with cinnamon and the leavening is consistent, giving the oatmeal a nice rise and balanced flavor in every bite.
- Combine the Wet Ingredients: In a medium mixing bowl, whisk together 1 ¾ cups of unsweetened vanilla almond milk (or your preferred milk), ½ cup of unsweetened applesauce, ⅓ cup of pure maple syrup (or honey/brown sugar), 2 tablespoons of melted butter or coconut oil, 2 large beaten eggs, and 2 teaspoons of pure vanilla extract. Mix thoroughly until the ingredients are fully incorporated and smooth. The eggs and applesauce help bind the oatmeal while adding moisture and natural sweetness.
- Incorporate Wet and Dry Mixtures: Slowly pour the wet mixture into the bowl containing the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until the oats are fully coated and no streaks of liquid remain. Be careful not to overmix; the batter should be thick but pourable. At this stage, the cinnamon and oats will start releasing their aroma, creating a warm, inviting scent.
- Add the Apples: Fold in 1 cup of diced apples (Honeycrisp is ideal for sweetness and texture). Make sure the apple pieces are evenly distributed throughout the batter, so each portion has a balanced bite of fruit. The apples add natural sweetness, a tender texture, and a boost of fiber, making this breakfast both nourishing and flavorful.
- Pour into the Baking Dish: Carefully transfer the oatmeal mixture into the prepared baking dish. Use a spatula to gently spread it evenly, smoothing the top so it bakes uniformly. The batter should reach all corners of the dish to ensure consistent cooking and a golden-brown finish on top.
- Bake to Perfection: Place the baking dish in the preheated oven and bake for 30 to 40 minutes. The oatmeal is done when the top is golden brown, the edges pull slightly away from the dish, and a toothpick inserted in the center comes out clean. Baking time may vary slightly depending on your oven, so start checking at the 30-minute mark.
- Cool and Serve: Remove the oatmeal from the oven and let it cool for 5–10 minutes. This resting period allows it to firm up slightly, making it easier to cut into squares or scoop into bowls. Serve warm with optional toppings such as a dollop of yogurt, a drizzle of maple syrup, a sprinkle of cinnamon, or a spoonful of nut butter for extra richness and flavor.
- Store and Enjoy Later: If you have leftovers, allow the oatmeal to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days, or freeze portions for up to a month. Reheat gently in the microwave or oven, and you’ll have a delicious, ready-to-eat breakfast any morning. This makes it perfect for meal prep or busy weekdays when you want a nutritious start without the fuss.
Notes
- You can double the recipe for a larger 9×13-inch pan; just increase the baking time slightly.
- Substitute almond milk with oat, soy, or dairy milk as desired; unsweetened varieties keep sugar content lower.
- Swap maple syrup with honey or brown sugar for alternative sweetness.
- For a dairy-free version, use coconut oil instead of butter.
- Cinnamon can be adjusted to taste or combined with nutmeg for extra warmth.
- Apples can be replaced with pears or peaches for a seasonal twist.
- Optional toppings like yogurt, nut butter, or extra cinnamon add flavor and texture.
- Make-ahead friendly: Bake, cool, and refrigerate for up to 5 days for convenient breakfasts.
