Apple Cinnamon Baked Oatmeal – Two Peas & Their Pod

Baked Oatmeal is a comforting, satisfying, and delicious breakfast. I love making a pan so I have breakfast ready to go for the week. This is a great meal prep recipe. Just reheat and breakfast is done!

This Apple Cinnamon Baked Oatmeal recipe is seasoned with cinnamon and filled with lots of fresh apple chunks. The apple cinnamon combo is a classic and perfect for fall or anytime of the year.

You can garnish your bowl with toppings to make the oatmeal extra special. I always like putting out several options for the family to customize their bowls.

Start your day off right with apple cinnamon baked oatmeal. It is warming, wholesome, and good for the soul.

Oatmeal Ingredients

• Oats– use old fashioned oats and not quick oats. If you need the recipe to be gluten-free, make sure you use gluten-free oats.
• Cinnamon– cinnamon is SO good in oatmeal.
• Baking powder– to give the oats a lift in the oven.
• Salt
• Milk– I use unsweetened vanilla almond milk, but you can use any milk.
• Applesauce– use unsweetened applesauce.
• Pure maple syrup– for naturally sweetening the oatmeal. You can use honey, coconut sugar, or brown sugar.
• Butter or coconut oil– use whatever you prefer, both work well.
• Eggs– use large eggs.
• Vanilla extract– adds great flavor.
• Apple– I don’t peel the apple, but you can. I love Honeycrisp apple in this recipe, but you can use your favorite apple.

How to Make Apple Cinnamon Baked Oatmeal

• Preheat oven to 350 degrees F. Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.
• In a large bowl, combine the oats, cinnamon, baking powder, and salt.
• In a medium bowl, combine the milk, applesauce, maple syrup, butter or oil, eggs, and vanilla extract.
• Add the milk mixture to oat mixture; stir well. Stir in the diced apples. Pour the oatmeal mixture into prepared pan and bake for 30 to 40 minutes or until oatmeal is set and golden brown.

Toppings

You can jazz up your bowl of oatmeal with a variety of toppings. Here are some ideas!

• Whipped cream
• Yogurt
• Nut butter
• Drizzle of maple syrup or honey
• A sprinkle of brown sugar
• Dash of cinnamon
• Splash of milk
• Dried cranberries or raisins
• Apple slices

How to Store

Baked oatmeal is a great recipe for meal prepping. It will keep in the refrigerator in an airtight container for about a week. Make a big batch on Sunday so you can enjoy a healthy and delicious breakfast all week long.

Reheat in the microwave or I even like the oats cold. I know that sounds weird, but try it:)

More Baked Oatmeal Recipes

Breakfast/Brunch

Apple Cinnamon Baked Oatmeal

This easy baked oatmeal is a fall breakfast favorite!

• 2 1/4 cups old fashioned oats
• 1 3/4 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 3/4 cups unsweetened vanilla almond milk, or milk of your choice
• 1/2 cup unsweetened applesauce
• 1/3 cup pure maple syrup, can use brown sugar or honey
• 2 tablespoons melted butter or coconut oil, slightly cooled
• 2 large eggs beaten
• 2 teaspoons pure vanilla extract
• 1 cup diced apples, I like Honeycrisp
• Optional toppings: whipped cream, yogurt, nut butter, drizzle of maple syrup/honey or sprinkle of brown sugar if you want it sweeter, dash of cinnamon, splash of milk, apple slices, or dried cranberries

• Preheat oven to 350 degrees F. Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.

• In a large bowl, combine the oats, cinnamon, baking powder, and salt.

• In a medium bowl, combine the milk, applesauce, maple syrup, butter or oil, eggs, and vanilla extract.

• Add the milk mixture to oat mixture; stir well. Stir in the diced apples. Pour the oatmeal mixture into prepared pan and bake for 30 to 40 minutes or until oatmeal is set and golden brown.

You can easily double this recipe. Make in a 9×13-inch pan. 

Calories: 259kcal, Carbohydrates: 39g, Protein: 6g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 55mg, Sodium: 217mg, Potassium: 280mg, Fiber: 4g, Sugar: 15g, Vitamin A: 98IU, Vitamin C: 1mg, Calcium: 168mg, Iron: 2mg

Have you tried this recipe?

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