Apple cinnamon baked oatmeal turns everyday oats into a warm, spoonable breakfast with tender apple pieces and a lightly golden top. It is less sweet than a breakfast cake and softer than an oat bar. Serve it warm with a splash of milk or a spoonful of plain yogurt.
Jump to recipe · Make-ahead and storage
What to expect from baked oatmeal
The oats absorb the milk as they bake, while egg helps hold the mixture together. It will be moist when it first comes out of the oven and easier to portion after a short rest. Use old-fashioned rolled oats for distinct, tender flakes. Instant oats can produce a softer, more uniform texture, and steel-cut oats need a different liquid ratio and baking time.
Apple Cinnamon Baked Oatmeal
Prep: · Cook: · Rest: 10 minutes · Total: · Serves: 6. Baking time varies by oven and dish.
Ingredients
- 2 cups (180 g) old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 3/4 cups (420 ml) milk
- 1 large egg
- 1/4 cup (60 ml) pure maple syrup
- 1 tablespoon neutral oil, plus a little for greasing
- 1 teaspoon vanilla extract
- 2 medium apples, cored and diced small, about 2 cups (250 g)
- Optional for serving: plain yogurt, milk or chopped walnuts
Instructions
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Prepare the pan
Heat the oven to 375°F (190°C). Lightly grease an 8-inch square baking dish. Dice apples into approximately 1/4-inch pieces; peel first if you prefer a softer texture.
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Mix dry and wet ingredients
Combine oats, baking powder, cinnamon and salt in a large bowl. In another bowl, whisk milk, egg, maple syrup, oil and vanilla until the egg is fully blended.
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Combine and bake
Stir wet ingredients into the oats, fold in diced apples, and pour into the prepared dish. Spread evenly, distributing apple pieces throughout. Bake for about 30–40 minutes until the center is set, the edges are lightly golden, and the center reaches 160°F (71°C) on a food thermometer. It should be moist but not contain a pool of loose liquid.
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Rest and serve
Let rest for 10 minutes. Divide into six portions and serve warm. Add a splash of milk for a softer bowl or yogurt for a creamy topping.
Tips for tender oats and apples
Small apple pieces soften more evenly than large chunks. A firm, sweet-tart apple works well; very juicy apples may make the finished oats softer. Check the center rather than relying only on a browned surface. If the top browns before the center sets, cover loosely with foil and continue baking. Avoid baking until completely dry: the oats keep absorbing moisture as they rest.
Substitutions and allergens
Unsweetened soy or almond milk can replace dairy milk, though flavor and protein content will differ. Use certified gluten-free oats and check other ingredient labels if needed. The base contains egg and, when dairy milk is used, milk. Almond milk or walnut toppings introduce tree nuts. No egg-free version has been tested for this recipe.
Chopped nuts are optional, so add them to individual portions rather than mixing them into the whole dish. If you want a little more sweetness, serve extra maple syrup at the table rather than increasing it for every portion.
Make-ahead and storage
For the most predictable texture, bake the mixture soon after combining it. You can measure the dry ingredients the night before, then add the wet ingredients and apples in the morning. Refrigerate baked leftovers in shallow containers within 2 hours and use within 3–4 days. Reheat individual portions to 165°F (74°C), adding a splash of milk if dry. See USDA storage and reheating guidance.
Frequently asked questions
Can I eat it cold?
Yes, after it has been cooked fully and refrigerated safely. The texture becomes firmer when chilled. Add milk or yogurt if desired.
Can I use a larger baking dish?
A larger dish makes a thinner layer that cooks faster. Start checking earlier and use the center texture and temperature to judge doneness.
Is this an oatmeal bar?
No. Expect soft baked oatmeal that can be spooned or gently portioned, not a firm snack bar you can hold in your hand.
For another warm breakfast, try cottage cheese oat pancakes. Prefer a chilled breakfast? See our strawberry overnight oats or browse all breakfast recipes.
Editorial note: Developed with AI assistance and not yet kitchen-tested. AI-generated images are serving illustrations, not photographs of a recipe test. Nutrition has not been independently calculated.