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Apple Maple Baked Oatmeal Recipe
Ash Tyrrell

Apple Maple Baked Oatmeal Recipe

I started making this apple maple baked oatmeal on the coldest mornings of the year, mostly because I wanted breakfast to feel like a hug instead of a chore. I mix everything in one bowl, slide it into the oven, and let the smell of cinnamon and baked apples fill my whole kitchen while I get ready for the day.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups old-fashioned rolled oats — gives the finished bake a chewy texture quick oats will turn mushier
  • 1 teaspoon baking powder — helps the oatmeal set into more of a cake-like texture instead of staying dense
  • 1 teaspoon ground cinnamon — brings the warm cozy flavor that pairs so well with apples
  • ¼ teaspoon salt — balances the sweetness and keeps the flavor from tasting flat
  • 2 cups milk — any kind works here so use whole, low-fat, or a non-dairy option depending on your preference
  • 1 large egg — helps bind everything together as it bakes skip it for a fully vegan version
  • ⅓ cup maple syrup — this is the main sweetener so use real maple syrup for the best flavor
  • 2 tablespoons melted butter — adds richness swap in melted coconut oil if you want it dairy-free
  • 1 teaspoon vanilla extract — rounds out the sweetness and deepens the overall flavor
  • 1 medium apple diced — any variety works, though a firmer apple holds its shape better while baking
  • ½ cup chopped walnuts — adds crunch and a classic pairing with apples leave out for a nut-free version

Method
 

  1. Preheat your oven to 375°F and grease your 9-inch baking dish with butter or a light coating of oil. This step keeps the finished oatmeal from clinging stubbornly to the sides once it's baked. Set the dish aside while you prepare your ingredients.
  2. In your large mixing bowl, combine the oats, baking powder, cinnamon, and salt. Stir them together until they're evenly distributed throughout the mixture. This ensures every bite has the same balanced flavor once it's baked.
  3. In your medium bowl, whisk together the milk, egg, maple syrup, melted butter, and vanilla extract. Whisk until the mixture looks smooth and fully combined, with no streaks of egg remaining. This forms the custardy base that holds the whole bake together.
  4. Pour the wet mixture into the bowl with your dry ingredients, then add the diced apple and walnuts. Stir everything gently until it's just combined, being careful not to overmix. You want the apple pieces distributed evenly throughout the batter.
  5. Pour the mixture into your prepared baking dish and spread it into an even layer. Bake for 30 to 35 minutes, until the top turns golden brown and the center feels set when you press it gently. Let it cool for a few minutes before slicing and serving.

Notes

  • I always dice my apple into small, even pieces so it bakes through completely instead of staying firm in the middle.
  • I like to toast my walnuts in a dry pan for a few minutes first, since it makes their flavor so much richer.
  • I never skip greasing the dish well, because the edges are my favorite part and I don't want to lose them to sticking.
  • I sometimes swap half the milk for buttermilk, which gives the bake a slightly tangier, richer flavor.
  • I let mine rest for a good five minutes after baking, since it firms up and slices much more cleanly that way.