Apple cinnamon baked oatmeal is warm, soft, perfectly sweet and a delicious healthy breakfast that can be made ahead. It’s naturally sweetened, gluten-free and 100% whole grain.

Baked oatmeal is kind of a thing in my house.

It all started with my banana bread baked oatmeal. It has been a regular staple at breakfast time for years.

So of course I started to branch out.

I make blueberry baked oatmeal, peanut butter banana baked oatmeal, peach baked oatmeal and also pumpkin baked oatmeal with chocolate chips for a fun treat in the fall.

I’ve also got tons and tons of other healthy oatmeal recipes if you want to check them out.

Yup, we are oatmeal lovers through and through in this house.

Today we’re channeling some fall vibes with this warm apple cinnamon baked oatmeal.

It’s loaded with whole grains, naturally sweetened and perfect for starting the day off right.

It also smells amazing as it’s baking. 😍

So warm and cozy and has all the fall feels.

(And if you love apples like we do, check out these fun apple facts. Yes, I’m a nerd. 🤓)

It’s perfect for a kid-friendly healthy breakfast before school, but it’s also great for the grown-ups with your morning cup of coffee or tea. 👍

Or mimosa. Whatever. You know I don’t judge. 😉

Now, I’ve got some notes and substitutions coming up on how to make apple cinnamon baked oatmeal. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making apple cinnamon baked oatmeal:

• I always use old-fashioned rolled oats for baked oatmeal. I recommend those over quick oats or steel cut oats for this recipe.
• You can use skim or 2% milk or an alternative milk product like soy milk or almond milk for this recipe.
• The mixture will be liquidy before baking. This is normal and the oats will soak up all that liquid as it bakes.
• Do make sure you let this sit for a while after baking though. It’ll set up all the way so that it doesn’t crumble when you go to cut it. (I recommend waiting at least 10 minutes but 20 minutes is even better.)
• I usually go with a sweet red apple, like Fuji or Gala, but you could try this with your favorite baking apple.

Also, in case you haven’t had baked oatmeal before, it’s something you eat with a fork. It’s not like my breakfast bars that you can pick up and hold. This is a soft, crumbly oatmeal square that you’ll need to eat sitting down – or at least standing over your plate.

Want to make this dairy-free and/or vegan? Totally do-able.

How to make vegan apple cinnamon baked oatmeal:

– Use your non-dairy milk of choice for this recipe, such as soy milk.

– Substitute a flax egg for the egg.

– Choose maple syrup instead of the honey for the sweetener.

– Use coconut oil in place of the butter.

We love this warm and at room temperature. I like it cold from the fridge as well, but no one else in my family does, so go with what you like.

If you are making this oatmeal ahead, which is a great idea, and want to serve it warm, just pop a slice in the microwave for about 15-20 seconds. (It may take a little longer if it’s really cold straight from the fridge.) You can also flip it over to make sure it heats through since these are thick slices.

The oatmeal is flavorful and sweet enough on its own but you can also add toppings if you like. (You know I’m always going to give you topping ideas!)

Topping ideas for apple baked oatmeal:

• Extra drizzle of honey or maple syrup
• Smear of apple butter
• Smear of peanut butter
• A few mini chocolate chips

Finally, let’s chat about the leftovers.

Cause this is a great make-ahead breakfast to have on hand in the morning, ready to go for you.

How to store baked oatmeal:

– This apple cinnamon baked oatmeal will keep covered, on the counter, for up to 3 days.

– After that, I recommend you move it to the refrigerator. It will keep there for another 2-3 days.

– You can also freeze the leftovers. Cut your baked oatmeal, once cooled, into squares. Place them in a freezer-safe ziptop bag (that’s labeled!) and freeze for up to 6 months.

To thaw, just place in the refrigerator overnight. You can then warm it in the microwave for 20-30 seconds.

You can also warm it in the microwave straight from the freezer in a pinch. Start with 45 seconds and add time (and possibly turn it upside down) as needed to get it thawed and warmed through.

I hope you give this a try for a new favorite way to enjoy baked oatmeal.

Happy fall!

XO,

Kathryn

P.S. Stay tuned: I’ve got more healthy fall breakfast recipes coming your way soon.

You can also sign up for my free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!

Continue to Content

Yield: 9 servings

Apple cinnamon baked oatmeal

Print

Apple cinnamon baked oatmeal is warm, soft, perfectly sweet and a delicious healthy breakfast that can be made ahead. It’s naturally sweetened, gluten-free and 100% whole grain.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 2 1/2 cups old fashioned rolled oats
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 large egg
• 1 cup milk of choice
• 1 cup applesauce
• 1/3 cup honey (or sub maple syrup)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla
• 1 cup small diced sweet apple pieces (such as Fuji, Gala, etc.)

Instructions

1. Preheat the oven to 375.
2. In a large bowl, combine the oats, baking powder, cinnamon and salt.
3. In a medium bowl, whisk together the egg, milk, applesauce, honey or maple syrup, melted butter and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and mix well. Fold in the cup of diced apple.
5. Transfer the batter to a well greased 8x8 pan. It will be full and liquidy.
6. Bake at 375 for about 30-35 minutes, until the edges are browned and the middle is set.
7. Let cool at least 10-20 minutes before slicing. (It needs a few minutes to set up so the baked oatmeal squares aren’t crumbly when you cut them.)
8. Store, covered, at room temperature for up to 3 days. After that, this oatmeal can be stored in the refrigerator for an additional 2-3 days or frozen for up to 6 months.

Notes

I always use old-fashioned rolled oats for baked oatmeal. I recommend those over quick oats or steel cut oats for this recipe.

You can use skim or 2% milk or an alternative milk product like soy milk or almond milk for this recipe.

The mixture will be liquidy before baking. This is normal and the oats will soak up all that liquid as it bakes.

Do make sure you let this sit for a while after baking though. It’ll set up all the way so that it doesn’t crumble when you go to cut it. (I recommend waiting at least 10 minutes but 20 minutes is even better.)

I usually go with a sweet red apple, like Fuji or Gala, but you could try this with your favorite baking apple.

To make vegan apple cinnamon baked oatmeal:

– Use your non-dairy milk of choice for this recipe, such as soy milk.

– Substitute a flax egg for the egg.

– Choose maple syrup instead of the honey for the sweetener.

– Use coconut oil in place of the butter.

Topping ideas for apple baked oatmeal:

- Extra drizzle of honey or maple syrup 

- Smear of apple butter or peanut butter

- A few mini chocolate chips

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 196Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 197mgCarbohydrates: 34gFiber: 3gSugar: 16gProtein: 5g