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Apple Cinnamon Baked Oatmeal Recipe
Ash Tyrrell

Apple Cinnamon Baked Oatmeal Recipe

I still remember the first time I pulled this apple cinnamon baked oatmeal out of the oven. My kitchen smelled like a fall market, and I knew right away this was going to be a regular in my breakfast rotation. I love that I can make it once and have a warm, satisfying breakfast ready for the rest of the week.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups old-fashioned rolled oats gives the bake its hearty, chewy texture
  • 1 3/4 teaspoons ground cinnamon the flavor backbone of this whole recipe
  • 1 teaspoon baking powder helps the oatmeal rise slightly so it isn't dense
  • 1/4 teaspoon salt balances the sweetness so the bake doesn't taste flat
  • 1 3/4 cups milk of your choice I like unsweetened vanilla almond milk for extra flavor
  • 1/2 cup unsweetened applesauce adds moisture and natural sweetness without extra sugar
  • 1/3 cup pure maple syrup my go-to sweetener, though honey or brown sugar work too
  • 2 tablespoons melted butter or coconut oil adds richness and helps everything bind
  • 2 large eggs beaten, holds the bake together so it slices cleanly
  • 2 teaspoons pure vanilla extract rounds out the warm spice flavor
  • 1 cup diced apple I always reach for Honeycrisp, but any baking apple works
  • Optional toppings: whipped cream yogurt, nut butter, extra maple syrup, or a dash of cinnamon

Method
 

  1. I always start by preheating my oven to 350 degrees F so it's fully ready by the time my batter is mixed. While it heats, I grease an 8x8-inch baking dish with nonstick spray. This small step keeps the oatmeal from sticking to the corners once it's baked and cooled.
  2. In a large bowl, I whisk together the oats, cinnamon, baking powder, and salt. Getting the cinnamon evenly distributed here means every bite has that warm, cozy flavor. I like to give it a good stir so there are no clumps of baking powder hiding in one spot.
  3. In a separate medium bowl, I combine the milk, applesauce, maple syrup, melted butter, eggs, and vanilla extract. I whisk until it's completely smooth, since a well-blended wet mixture makes the final texture much more even throughout the bake.
  4. I pour the wet mixture into the dry ingredients and stir until just combined. Then I gently fold in the diced apples with a spatula. I try not to overmix at this stage, since I want the apple pieces to stay intact instead of turning mushy in the batter.
  5. I pour everything into my prepared dish and bake for 30 to 40 minutes. I know it's done when the top turns golden brown and the center feels set rather than jiggly. I usually start checking around the 30-minute mark so it doesn't overbake.
  6. Once it's out of the oven, I let it rest for about 5 minutes before slicing. This short rest helps the squares hold their shape instead of falling apart. Then I serve it warm with whatever toppings sound good that morning.

Notes

  • I always dice my apples small and even, so they cook through at the same rate as the oats.
  • I let my eggs come to room temperature first, since cold eggs can make the melted butter seize up.
  • I double-check my oven temperature with a thermometer, because an oven running hot can dry the bake out.
  • I sometimes toast the oats lightly in a dry pan first, which gives the finished dish a nuttier flavor.
  • I always let the dish cool for a few minutes before cutting, or the squares fall apart on me.