If you’ve ever wanted a comforting breakfast that feels like a warm hug on a chilly morning, you are in for a treat with this Cinnamon Apple Baked Oatmeal Recipe. I absolutely love this dish because it’s not only hearty and delicious but also incredibly easy to prepare the night before—making your busy mornings stress-free and still cozy. When I first tried this recipe, I was amazed how the apples and cinnamon come together to make each bite bursting with classic fall flavors. Trust me, once you taste it, you’ll want to make it a regular in your rotation.
Why You’ll Love This Recipe
- Make-Ahead Convenience: Prepare it the night before and bake in the morning for a fuss-free breakfast.
- Wholesome Ingredients: Uses old fashioned oats, fresh apples, and warming cinnamon for nutrition and flavor balance.
- Family Favorite: My whole family goes crazy for this dish, and it’s great for both kids and adults alike.
- Customizable & Comforting: Easily swapped ingredients and toppings let you make it your own comfort food masterpiece.
Ingredients You’ll Need
These ingredients all play their part perfectly—old fashioned oats add that great chewy texture, while applesauce and maple syrup bring in natural sweetness without being overpowering. Here’s a quick rundown of the key items and some tips I learned over time.
- Old fashioned oats: I prefer these for their texture; avoid instant oats as they get mushy.
- Cinnamon: Freshly ground if possible; it really elevates the apple flavor.
- Baking powder: Helps this oatmeal bake into a nice firm but tender dish.
- Salt: Just a pinch to balance sweetness and bring out flavors.
- Milk: Use whole or your favorite plant-based milk; it keeps the oats tender.
- Unsweetened applesauce: Adds moisture and natural sweetness without extra sugar.
- Eggs: They give structure and richness to the baked oatmeal.
- Maple syrup or brown sugar: I usually opt for maple syrup for a deeper flavor.
- Vanilla extract: Just a bit to round out the sweetness.
- Chopped apples: I like using tart apples like Granny Smith to cut the sweetness and keep things fresh.
- Chopped pecans: Adds a lovely crunch and nutty flavor; you can swap for walnuts or skip if nuts are an issue.
Variations
One of the reasons I love this Cinnamon Apple Baked Oatmeal Recipe is how easy it is to make it your own. I often switch up the nuts or fruit depending on what I have on hand or the season, and you can totally make it vegan or gluten-free with a few simple swaps.
- Nut-free version: I’ve made it with sunflower seeds instead of pecans for a nut-free option that still packs a crunch.
- Pie-inspired twist: Adding a handful of raisins or dried cranberries brings a burst of sweetness and chewiness my family loves.
- Vegan adaptation: Replace eggs with flax eggs and choose your favorite plant milk to make a delicious vegan version.
- Spiced up: Try adding a pinch of nutmeg or ground ginger for an extra cozy fall vibe.
How to Make Cinnamon Apple Baked Oatmeal Recipe
Step 1: Mix the Dry Ingredients and Wet Ingredients Separately
Start by combining the oats, cinnamon, baking powder, and salt in a large mixing bowl. This helps spread the leavening and spice evenly throughout. In another bowl, whisk together the milk, applesauce, eggs, maple syrup, and vanilla extract really well—breaking up the eggs is key so you don’t get clumps. I like to mix until the wet ingredients look smooth and combined. Then slowly stir the wet into the dry, folding gently until mixed.
Step 2: Fold in Apples and Pecans
Now for the star of the show—fold in the chopped apples and pecans. I usually peel my apples because the skin can get tough after baking, but feel free to leave it on for extra fiber. The pecans add a great texture contrast. Be gentle here to keep the mixture from getting too mashed up.
Step 3: Transfer to Baking Dish and Chill Overnight
I lightly grease a 9×13 inch casserole dish with butter or baking spray, then spread the oat mixture evenly inside. Cover tightly with plastic wrap or a clean towel, and pop it into the fridge overnight. This chilling step is my favorite trick—it allows the oats to soak really well and the flavors to meld beautifully.
Step 4: Bake and Enjoy
The next morning, take the dish out of the fridge while you preheat the oven to 350°F. Bake uncovered for about 35-40 minutes until the oatmeal is set and the top turns a lovely golden brown. Give it 5-10 minutes to cool on a rack before slicing so it holds its shape better. It’s best enjoyed warm with a splash of milk or a dollop of yogurt.
Pro Tips for Making Cinnamon Apple Baked Oatmeal Recipe
- Use Fresh Spices: I learned that fresh cinnamon powder makes a huge difference in flavor compared to pre-ground old stuff.
- Don’t Skip the Chill: Overnight chilling lets the oats absorb all those delicious liquids, preventing a dry or crumbly bake.
- Choose the Right Apples: Tart apples hold up better after baking and balance sweetness; Golden Delicious can get too mushy.
- Watch Baking Time: Ovens vary; check at 35 minutes and test with a toothpick to avoid overbaking and drying out.
How to Serve Cinnamon Apple Baked Oatmeal Recipe
Garnishes
I love topping my slices with a drizzle of extra maple syrup or a spoonful of Greek yogurt for creaminess. Toasted nuts, a sprinkle of cinnamon, or even a pat of butter can elevate it further. When I want some indulgence, a little swirl of nut butter or honey works wonders too!
Side Dishes
This baked oatmeal pairs nicely with simple sides like fresh fruit salad or a hard-boiled egg if you want extra protein. On weekends, I like serving it alongside a cup of homemade coffee or chai for that cozy breakfast vibe.
Creative Ways to Present
For holidays or brunch gatherings, I’ve arranged slices on a wooden board with fresh apple slices, cinnamon sticks, and mini jars of honey and nut butter so guests can customize their bowls. It looks inviting and makes the breakfast feel special without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftover baked oatmeal keeps wonderfully in an airtight container in the fridge for up to 4 days. I’ve found that the flavors deepen, so sometimes I like it even better the next day. Just be sure to cool it completely before storing to avoid sogginess.
Freezing
I freeze individual slices wrapped tightly in plastic wrap and foil. Frozen baked oatmeal lasts about 2 months and thaws quickly in the fridge overnight or on the counter for a couple of hours before reheating.
Reheating
Reheat in the microwave for about 60-90 seconds or in a 350°F oven wrapped in foil for 10-15 minutes. Adding a splash of milk before reheating helps it stay moist and creamy—one of my favorite tricks!
FAQs
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Can I use rolled oats instead of old fashioned oats in this Cinnamon Apple Baked Oatmeal Recipe?
Old fashioned oats are actually a type of rolled oats that are thicker and less processed than instant oats, which is why they retain texture well when baked. If you only have quick oats, the oatmeal could turn out a bit mushier, but it’s still tasty. For best results, stick with old fashioned oats if you can.
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Can I make this Cinnamon Apple Baked Oatmeal Recipe vegan?
Yes! Replace the eggs with flax eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let it sit for a few minutes). Use a non-dairy milk like almond or oat milk, and choose maple syrup or another plant-based sweetener. The texture will be slightly different but just as satisfying.
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Is it necessary to refrigerate the oatmeal mixture overnight?
While you can bake it immediately, chilling overnight improves the texture and flavor because the oats soak up moisture and spices better. If you’re short on time, let it rest at room temperature for at least 30 minutes before baking.
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How do I know when the baked oatmeal is done?
The baked oatmeal should be set in the center and slightly golden on top. Insert a toothpick into the middle and if it comes out mostly clean with a few moist crumbs (not wet batter), it’s ready. It will also feel firm but not hard when you press lightly.
Final Thoughts
This Cinnamon Apple Baked Oatmeal Recipe is one of those dishes that’s easy enough for weekday mornings but special enough for weekend brunches. It’s cozy, wholesome, and brings that nostalgic apple-pie feel to your breakfast table. I hope you enjoy making it as much as I do, and that it becomes your go-to breakfast for chilly days. Don’t hesitate to experiment with the toppings and mix-ins — it’s all about making it feel like home. Happy baking and even happier eating!
Print
Cinnamon Apple Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 10 hours 50 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Apple Baked Oatmeal is a warm, wholesome, and comforting breakfast perfect for fall and winter mornings. Packed with hearty oats, sweet apples, and crunchy pecans, it’s naturally sweetened with maple syrup and scented with cinnamon. This make-ahead casserole can be prepared the night before and baked fresh in the morning, making it an ideal and nourishing start to your day.
Ingredients
Dry Ingredients
- 3 cups old fashioned oats
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 cup unsweetened applesauce
- 2 large eggs
- 1/2 cup maple syrup (OR brown sugar)
- 2 teaspoons pure vanilla extract
Add-ins
- 2 cups chopped apple
- 1/2 cup chopped pecans
Instructions
- Mix the ingredients: In a large mixing bowl, combine the oats, cinnamon, baking powder, and salt. Stir these dry ingredients well to evenly distribute the spices and leavening agent. Next, add the milk, unsweetened applesauce, eggs, maple syrup, and vanilla extract. Stir thoroughly, breaking up the eggs to create a uniform batter. Finally, fold in the chopped apples and pecans, ensuring they are evenly dispersed throughout the mixture.
- Add to a casserole dish: Lightly grease a 9×13 inch baking dish with butter or non-stick spray to prevent sticking. Pour the oat mixture into the prepared dish and spread it out evenly so it bakes uniformly.
- Chill the dish: Cover the casserole dish with plastic wrap or a clean towel and place it in the refrigerator overnight. This resting time allows the oats to absorb the liquids fully, enhancing the texture and flavor of the baked oatmeal.
- Bake the dish: The following morning, remove the chilled dish from the refrigerator. Preheat your oven to 350°F (175°C). Bake the oatmeal for 35 to 40 minutes, or until it is set in the center and the top has turned a beautiful golden brown. Once baked, transfer the casserole dish to a cooling rack and let it rest for 5 to 10 minutes before slicing. This helps the oatmeal firm up for clean, neat serving pieces.
Notes
- Cinnamon Apple Baked Oatmeal is a simple and delicious make-ahead breakfast that saves time on busy mornings.
- For added texture and flavor, try swapping pecans with walnuts or adding a handful of raisins.
- This recipe can be made gluten-free by using certified gluten-free oats.
- Leftovers can be refrigerated for up to 4 days and reheated in the microwave or oven.
- For a vegan version, substitute eggs with flax eggs and use plant-based milk.
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 20 g
- Sodium: 107 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 44 mg
