Healthy Apple Cinnamon Baked Oatmeal

This healthy apple cinnamon baked oatmeal tastes like apple pie for breakfast, without the sugar crash. Rolled oats, Granny Smith apples, maple syrup, and a triple hit of cinnamon, nutmeg, and ginger bake together in under 40 minutes into high-fiber squares you can slice, store, and reheat all week.

5 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Serving servings

Ingredients

2 ½ cups old-fashioned rolled oats
1 ¼ teaspoon baking powder
1 ½ teaspoon ground cinnamon
¼ teaspoon nutmeg, optional but tastes like apple pie
¼ teaspoon ground ginger, optional but tastes like apple pie
¼ teaspoon salt
2 cups milk of choice, cows, almond, oat, cashew, soy
2 large eggs
⅓ cup maple syrup or honey
1 teaspoon vanilla extract
2 Granny Smith or Honeycrisp apples, chopped (or any apples)
½ cup pecans or walnuts, chopped

Instructions

Preheat Oven & Prep Dish: Set to 350°F and lightly grease a baking dish.
Mix Dry Ingredients: In a large bowl, stir together oats, baking powder, cinnamon, nutmeg, ginger, and salt.
Whisk Wet Ingredients: In a separate bowl, whisk milk, eggs, maple syrup (or honey), and a splash of vanilla.
Prep Apples: Chop apples into small, bite-sized pieces (no need to peel unless you want to).
Combine Everything: Pour the wet into the dry and mix until fully combined. Fold in the apples and chopped pecans.
Transfer to Dish: Pour the mixture into your prepared baking dish and gently press down so the oats are fully submerged in the liquid. This is the trick to even baking.
Bake until set: Bake at 350°F for 30 to 35 minutes, until the top is golden and the center is set but still slightly soft. It will firm up as it cools.
Cool & Serve: Let it cool for a few minutes (it will firm up more), then scoop and enjoy

Notes

Apples: Granny Smith and Honeycrisp are both my favorites. Granny stays firm and tart, Honeycrisp turns tender and sweet. Pink Lady also works. Skip Red Delicious and Gala.

Milk: Any milk works. Whole or oat give the creamiest texture. Almond and cashew work but make it slightly thinner. Skip skim.

Sweetener: Maple syrup gives it a deeper fall flavor. Honey works too and is slightly floral.

Make ahead: Assemble the night before, cover, and refrigerate. Bake straight from the fridge in the morning, adding 5 to 10 minutes to the bake time. Toss the apples in 1 teaspoon lemon juice first to keep them from browning.

Storage: Keeps in the fridge for up to 5 days, covered. Freezes for up to 3 months, individually wrapped.

Reheat: Microwave a square for 30 seconds with a splash of milk on top, or warm in a 300°F oven for 10 to 15 minutes.

Vegan swap: Replace each egg with a flax egg (1 tablespoon ground flaxseed plus 3 tablespoons water, rested 5 minutes). Use plant milk.

Gluten-free: Use certified gluten-free rolled oats. Everything else is naturally gluten-free.

Doneness cue: Pull it from the oven when the top is golden and the center is set but still slightly soft. It firms up as it cools. Let it rest 5 minutes before slicing.

Nutrition

Course Breakfast

Cuisine American

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