Apple Cinnamon Baked Oatmeal

5 from 1 vote

This healthier baked apple cinnamon oatmeal with apples and applesauce is an easy, cozy, make-ahead breakfast perfect for fall.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: comfort food, easy, healthy

Servings: servings

Calories: 231kcal

Ingredients

2 cups Rolled oats
1 teaspoon Cinnamon
1 teaspoon Baking powder
¼ teaspoon Salt
¾ cup Applesauce unsweetened
½ cup Greek yogurt
¾ cup Milk any kind
2 Eggs large
⅓ cup Maple syrup
2 tablespoons Melted butter or Coconut oil
1 teaspoon Vanilla extract
2 medium Apples cored and diced (about 2 cups)
½ cup Walnuts or pecans, chopped optional

US Customary - Metric

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