Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal

An irresistibly comforting apple oatmeal bake that tastes like a warm breakfast apple pie! How to make baked apple oatmeal with rolled oats for an easy, healthy, & vegan friendly start to the day.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Vegan, Vegetarian

Keyword amish baked oatmeal, apple baked oatmeal, apple baked oats, apple cinnamon, apple cinnamon baked oatmeal, apple cinnamon baked oats, apple cinnamon oatmeal bake, apple oatmeal bake, apples, baked apple oatmeal, baked oatmeal, baked oatmeal casserole, baked oatmeal recipe, baked oatmeal with apples, baked oats, best baked oatmeal, breakfast casserole, breakfast oatmeal casserole, fall breakfast, healthy baked oatmeal, healthy oatmeal bake, how to bake oatmeal, how to make baked oatmeal, meal prep breakfast, meal prep oatmeal, oatmeal bake, oatmeal bake recipe, oatmeal breakfast bake, oatmeal breakfast casserole, rolled oats, vegan baked oatmeal

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 333

Author Alyssia Sheikh

Equipment

8-inch (1.5-qt) round baking dish (or 9x9-inch baking dish)

Ingredients

Dry Ingredients

2½ cups old-fashioned rolled oats
1 tsp cinnamon
1 tsp baking powder
½ tsp salt

Wet Ingredients

2 eggs (or flax eggs)
1½ cups milk of choice
¼ cup maple syrup
2 Tbsp butter, melted (or coconut oil)
1 tsp vanilla extract

Mix-Ins

cinnamon apple mixture (see below)
½ cup walnuts, chopped (or pecans)

Cinnamon Apple Mixture

2 medium apples, chopped (~2 cups)
2 tsp lemon juice
1 Tbsp oat flour (or all-purpose flour)
2 Tbsp brown sugar or coconut sugar
½ tsp cinnamon
⅛ tsp nutmeg
¼ tsp salt

Instructions

Prep Apple Mixture

Chop apples into small bite-sized pieces, then toss with lemon juice.
In a separate bowl, whisk together oat flour, sugar, and spices.
Add dry mixture to chopped apples, tossing to coat. Set aside.

Prep Baked Oatmeal

Preheat oven to 350°F (180°C).
In a bowl, whisk together dry ingredients. Separately, add wet ingredients to a bowl and whisk to combine. Add dry mixture into wet and mix well to integrate.
Fold in cinnamon apple mixture and chopped nuts.
Spray an 8-inch (1.5-qt) round baking dish with cooking spray (or a 9x9-inch pan). Transfer oatmeal mixture into prepared baking dish.
Bake 40-50 minutes, until lightly browned and crisped on edges. (A knife should come out mostly clean—it can be a bit moist, but it shouldn’t be soggy. If it is, it needs to bake longer.)
Cool 10 minutes before serving.
Serve warm in a bowl on its own, or with toppings like yogurt, whipped cream, nut butter—whatever you like!

Storage & Reheating

Allow dish to cool completely, then cover and refrigerate. Or cut cooled oatmeal bake into portions and store in airtight containers in the fridge.
Baked oatmeal will last in the fridge for 4-7 days.
Reheat individual portions in the microwave for 60-90 seconds, until warmed through. Or reheat in the oven at 350°F (180°C): 15-20 minutes for the full casserole, 5-10 minutes for individual portions.
To freeze, store the entire casserole in a freezer-safe container, or store individual portions in freezer-safe containers or wrapped in plastic.

Meal Prep

Method 1: Prep and bake the entire casserole, then store as desired.
Method 2: Mix and store the dry ingredients the night before, and mix and store the wet ingredients in the fridge so they’re ready. Then, the next day, combine the dry & wet ingredients at the time of baking.
Don’t mix the dry and wet ingredients together and let the batter sit for too long! The oats will soak up too much of the liquid, which can result in mushy baked oats. Wait to combine the dry and wet mixtures until you’re ready to bake.
For a larger oatmeal casserole that yields 10-12 servings, double the recipe ingredient amounts and bake in a 9x13-inch dish for 10-15 minutes longer.

Video

Notes

Nutrition Note:

*Nutrition provided below for apple cinnamon baked oatmeal made with unsweetened almond milk, walnuts, oat flour, and brown sugar.

Nutrition