Cinnamon Apple Baked Oatmeal (Easy Recipe)
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My deliciously simple Baked Apple Oatmeal recipe is the perfect way to kick off fall. Between the cinnamon spice, sweet-tart apples, and cozy maple, every bite tastes like the food equivalent of crunching through fallen leaves. If you’re looking for an easy, meal-preppable breakfast for back-to-school season, this breakfast oatmeal bake is exactly what you need!
Can’t get enough apple goodness? You’re in good company! If you love the cozy flavors in this apple cinnamon baked oatmeal, you’ll definitely want to try my apple oatmeal cake, packed with the same warm spices in a moist, tender bite. For a wholesome treat that still feels indulgent, my healthy apple cake with oats and whole grains is a must-try. And if you’re craving apple pie flavor in a quick, sippable form, my healthy apple pie smoothie has you covered. However you like your apples, there’s a recipe here to satisfy the craving!
Why You’ll Love This Apple Baked Oatmeal
- A healthier breakfast – Made with rolled oats, fresh apples, applesauce, Greek yogurt, and eggs, and naturally sweetened with maple syrup.
- Perfect for meal prep – Make it ahead and enjoy an easy breakfast throughout the week.
- Cozy fall flavors – Apples and warm cinnamon give every bite that classic apple pie flavor.
- Easy to make – Just mix, pour, and bake. Most of the work is done by the oven.
- Easy to customize – Change the fruit, spices, nuts, or toppings to make it your own.
Ingredients & Substitutions
- Rolled Oats – Old-fashioned rolled oats give the best texture here. Quick oats will work in a pinch but result in a softer, less chewy bake. Steel-cut oats are not recommended, as they won’t soften properly.
- Cinnamon – Feel free to swap in apple pie spice or pumpkin pie spice for an even cozier flavor.
- Baking Powder – Helps the oatmeal bake rise slightly. Don’t skip it, and make sure it’s fresh for the best texture.
- Salt – Balances the sweetness and enhances all the other flavors. Kosher salt or fine sea salt both work well.
- Applesauce – Adds moisture and natural sweetness. Unsweetened is best to keep added sugar in check, but sweetened will work if that’s what you have on hand—just reduce the amount of maple syrup.
- Greek Yogurt – Adds protein and creaminess. Regular or non-fat both work, and dairy-free yogurt is a great substitute if needed.
- Milk – Any milk works here, dairy or non-dairy (almond, oat, or soy milk are all great options).
- Large Eggs – Help bind everything together. For an egg-free version, try a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Maple Syrup – The main sweetener. Honey or agave can be used as a substitute.
- Melted Butter or Coconut Oil – Adds richness. Use whichever you prefer, or sub in another neutral oil like avocado oil.
- Vanilla Extract – Enhances the warm flavors. Don’t skip it, but almond extract can be used for a fun flavor twist (use half the amount).
- Apples – Choose a firm, sweet-tart variety like Honeycrisp, Gala, or Fuji for the best texture and flavor.
- Walnuts or Pecans (Optional) – Adds crunch and richness. Leave out for a nut-free version, or swap in pepitas or sunflower seeds.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
Video Recipe
Watch the full video to learn how to make the BEST Baked Apple Oatmeal with Cinnamon.
Prefer the written recipe? Scroll down to the recipe box 👇
How to Make Healthy Apple Baked Oatmeal
Step 1: Prep and mix the dry ingredients. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch (20×20 cm) baking dish (or a similar size). In a large bowl, combine the oats, cinnamon, baking powder, and salt. Give it a quick stir so everything’s evenly distributed before the wet ingredients come in.
Step 2: Whisk together the wet ingredients. In a separate bowl, whisk together the applesauce, Greek yogurt, milk, eggs, maple syrup, melted butter, and vanilla until smooth and well combined. This is where all that cozy flavor comes together!
Step 3: Bring it all together. Pour the wet mixture over the dry ingredients and stir until everything’s combined. Gently fold in your diced apples (and nuts, if you’re using them). Let the mixture sit for about 5 minutes to give the oats a head start on soaking up all that delicious liquid.
Step 4: Bake to golden perfection. Transfer the mixture to your prepared baking dish, spreading it out evenly. If you want extra apple-y goodness on top, scatter a few more apple pieces over the surface. Bake for 35-40 minutes, until the center is set and the edges turn a light golden brown.
Step 5: Cool, slice, and enjoy. Let your baked oatmeal cool for 10–15 minutes before slicing—this helps it set up so you get clean, perfect squares. Serve warm with a dollop of Greek yogurt, a swirl of nut butter, an extra drizzle of maple syrup, or a splash of milk for a creamy finish.
Optional Variations & Dietary Adaptations
This baked apple oatmeal is easy to customize based on what you’re craving or what dietary needs you’re working with:
- Dairy-Free – Swap the Greek yogurt for a dairy-free yogurt alternative, use your favorite non-dairy milk (almond, oat, or soy all work great), and opt for melted coconut oil instead of butter.
- Nut-Free – Simply skip the walnuts or pecans, or swap them for pepitas or sunflower seeds for a bit of crunch.
- Gluten-Free – Use certified gluten-free rolled oats and make sure your remaining ingredients are certified gluten-free as needed.
- Add More Protein – Stir in a scoop of your favorite vanilla or unflavored protein powder with the wet ingredients, adding a splash more milk if the batter feels too thick.
- Mix Up the Fruit – Swap the diced apples for pears, or add a handful of raisins or dried cranberries for extra sweetness and chew.
- Add a Crunchy Topping – Sprinkle extra oats or chopped nuts before baking for a bit of texture and shine.
- Spice it Up – Try adding a pinch of nutmeg, ginger, or cardamom alongside the cinnamon for an even cozier flavor profile.
- Optional Add-Ins – Raisins, dried cranberries, walnuts, pecans or chocolate chips can be added. Keep add-ins to roughly ⅓–½ cup total so they don’t overwhelm the oat-to-liquid ratio.
Expert Tips & Tricks
- Dice your apples small and uniform. Aim for about ½-inch pieces so they cook evenly and distribute well throughout the bake.
- Don’t skip the resting time. Letting the mixture sit for 5 minutes before baking gives the oats a chance to soak up some liquid, which helps prevent a soggy bottom and gives you a better final texture.
- Let it cool before slicing. I know it’s tempting to dig in right away, but giving it 10-15 minutes to cool helps the oatmeal firm up so your slices hold together instead of falling apart.
- Double the batch. This recipe scales up easily in a 9×13-inch pan. Just increase the bake time slightly and keep an eye on the center for doneness.
How to Serve
This baked apple oatmeal is delicious warm or cold and works just as well for a quick weekday breakfast as it does for a cozy weekend brunch. Here are some of my favorite ways to serve it:
- Greek yogurt – Add a spoonful on top for extra creaminess and protein.
- Nut butter – A drizzle of peanut butter or homemade almond butter adds richness and pairs beautifully with apples and cinnamon.
- Maple syrup – Drizzle a little over the warm oatmeal for an extra touch of sweetness and even more apple pie flavor.
- Fresh fruit and nuts – Top with sliced apples, bananas, berries, walnuts, or pecans for extra flavor and texture.
- Milk – Pour a splash of warm or cold milk over the top for softer, creamier baked oatmeal.
For the ultimate cozy fall breakfast, pair it with a warm chai latte, pumpkin spice latte, or a cup of French hot chocolate.
How to Store Apple Baked Oatmeal
- Storage: Once cooled, transfer any leftovers to an airtight container and pop them in the fridge. They’ll keep well for 4–5 days, making this a great make-ahead breakfast for the week.
- Freezing: Want to stock up for later? Let the apple baked oatmeal cool completely, then slice it into individual portions before freezing. It’ll keep in the freezer for up to 2–3 months. When you’re ready to eat, just thaw a portion overnight in the fridge, or reheat it straight from frozen if you’re short on time.
- Reheating: To warm things back up, simply microwave individual portions until heated through. If you’d like it extra moist and creamy, add a small splash of milk before reheating.
More Healthy Oat Recipes
- Apple Oatmeal Muffins
- Banana Oatmeal Muffins
- Oatmeal Cottage Cheese Pancakes
- Healthy Oatmeal Jam Bars
- Tiramisu Overnight Oats
Looking for even more ideas? See my 19+ Healthy Oat Recipes for Breakfast.
Apple Cinnamon Baked Oatmeal
Ingredients
- 2 cups (180 g) Rolled oats
- 1 teaspoon Cinnamon
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- ¾ cup (180 g) Applesauce unsweetened
- ½ cup (120 g) Greek yogurt
- ¾ cup (180 ml) Milk any kind
- 2 Eggs large
- ⅓ cup (80 ml) Maple syrup
- 2 tablespoons (30 ml) Melted butter or Coconut oil
- 1 teaspoon Vanilla extract
- 2 medium Apples cored and diced (about 2 cups)
- ½ cup (50 g) Walnuts or pecans, chopped optional
Instructions
- Prep: Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch (20×20 cm) baking dish.
- Mix the dry ingredients: In a large bowl, combine the oats, cinnamon, baking powder and salt.
- Mix the wet ingredients: In a separate bowl, whisk together the applesauce, Greek yogurt, milk, eggs, maple syrup, melted butter and vanilla until smooth.
- Combine: Pour the wet mixture over the oats and stir until combined. Fold in the diced apples and nuts, if using. Let sit for 5 minutes to allow the oats to begin absorbing the liquid.
- Bake: Transfer the mixture to the prepared baking dish and spread evenly. Top with a few additional apple pieces, if desired. Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.
- Cool: Let cool for 10–15 minutes before slicing. Serve warm with Greek yogurt, nut butter, maple syrup or a splash of milk.
Video
Notes
- Apples: Use firm, flavorful apples such as Honeycrisp, Pink Lady, Granny Smith, Gala or Fuji. Dice them into small, roughly ½-inch (1–1.5 cm) pieces so they soften properly while baking. Peeling is optional.
- Oats: Use old-fashioned rolled oats for the best texture. Quick oats will produce a softer, less defined texture, while steel-cut oats are not suitable as a direct substitute.
- Applesauce: I recommend unsweetened applesauce. It adds moisture, apple flavor and natural sweetness without making the oatmeal overly sweet. If using sweetened applesauce, consider reducing the maple syrup slightly.
- Fat: The 2 tablespoons of butter or coconut oil are technically optional, but I recommend keeping them. A small amount of fat makes the baked oatmeal more tender and less rubbery/dry, especially after refrigeration. Melted butter gives the best flavor; coconut oil keeps it dairy-free when paired with non-dairy milk.
- For more apple flavor: Add ¼ teaspoon nutmeg or ½ teaspoon apple pie spice along with the cinnamon. I wouldn’t add too many spices—the apples should remain the main flavor.
- Optional add-ins: Raisins, dried cranberries, walnuts, pecans or chocolate chips can be added. Keep add-ins to roughly ⅓–½ cup total so they don’t overwhelm the oat-to-liquid ratio.
- Storage: Refrigerate leftovers in an airtight container for up to 4–5 days. Reheat individual portions in the microwave, adding a small splash of milk if desired.
- Freezing: Cool completely, slice into individual portions and freeze for up to 2–3 months. Thaw overnight in the refrigerator or reheat from frozen.
- Why is my baked oatmeal crumbly? Baked oatmeal can be a little crumbly while it’s still warm, and that’s completely normal. It will firm up as it cools, so let it rest for at least 15–20 minutes before slicing. If you prefer a firmer, more cake-like texture, replace ½–1 cup of the rolled oats with oat flour and/or use slightly fewer diced apples. The oat flour helps bind everything together and gives the baked oatmeal a softer, more cohesive texture.
Nutrition
FAQS
Yes, baked apple oatmeal is generally a healthy choice. It’s built on whole grain oats, which provide fiber and help keep you full, and the apples add natural sweetness along with vitamins and more fiber. It also includes protein and healthy fats from things like eggs, milk, or nuts, making it a fairly balanced meal rather than just empty carbs. That said, “healthy” can depend on the specific recipe—things like how much added sugar, butter, or toppings you use can shift it more toward a treat than an everyday breakfast.
Baked oatmeal can be a little crumbly while it’s still warm, and that’s completely normal. It will firm up as it cools, so let it rest for at least 15–20 minutes before slicing. If you prefer a firmer, more cake-like texture, replace ½-1 cup of the rolled oats with oat flour and/or use slightly fewer diced apples. The oat flour helps bind everything together and gives the baked oatmeal a softer, more cohesive texture.
Firm apples that hold their shape during baking work best. I like Honeycrisp for its sweet-tart flavor, but Fuji, Gala, Pink Lady, and Granny Smith are all great options. You can also combine a sweeter apple with a tart variety for more balanced apple flavor.
Yes, but rolled oats are best for this recipe because they give the baked oatmeal a heartier, chewier texture. Quick oats absorb liquid faster and will produce a softer, less textured oatmeal bake. I don’t recommend steel-cut oats, as they require a different amount of liquid and cooking time.
As soon as I saw this recipe, I knew I had to try it! The oatmeal is in the oven now, and the smell is incredible. I’ll let you know how it tastes as soon as it finishes baking.
P.S. Love your healthy recipes!
Okay, as promised, I came back to update!
The baked oatmeal is delicious and, as I said earlier, smells incredible. For my taste, it’s not quite sweet enough. I know it’s a refined sugar-free recipe, but I don’t think it would hurt to add a couple of tablespoons of brown sugar. But that’s just me!
Anyway, I drizzled a little maple syrup over my warm slice, and it tasted amazing, so after adding the maple syrup, I don’t think any extra sugar is needed. It also pairs really nicely with raw almond butter and Greek yogurt.
Thank you again! Great recipe. I’d love to see more baked oatmeal flavors in the future if possible!
Hi Patricia!
Glad you liked it and thank you for your feedback.