Apple Cinnamon Baked Oatmeal

This warm and cozy Apple Cinnamon Baked Oatmeal is a great way to get ahead on meal prep for the week. You can make this during the weekend and enjoy all week long. Quick and easy healthy breakfast to make, reheats wonderfully!

If you’re looking for more apple oatmeal recipes, try my Instant Pot Steel Cut Oats with Apples or Vegan Apple Cinnamon Oatmeal Cookie Bars.

As we approach the fall season, let’s not forget about apple season (the original pumpkin season, if you know what I mean.)

It’s easy to skip right into pumpkin spice and everything nice, but we have to pay homage to all the recipes you can make with apples too!

I think this baked apple oatmeal recipe needs to be one of the first things on your list.

Why You Should Make It

• The perfect meal prep recipe that is quick, easy and you can reheat it in the microwave (or enjoy cold!). The best thing for busy and early mornings.
• A wholesome breakfast made with simple, nutritious ingredients – most you probably already have in your kitchen.
• Bursting with flavor, thanks to loads of cinnamon and fresh apple flavor. Best served with a warm cup of coffee for the full fall breakfast experience.

Ingredients You Will Need

• rolled oats – I prefer using rolled oats for the best texture. Make sure to use old-fashioned rolled oats (not quick oats or steel-cut oats) for this recipe as written for best results.
• baking powder & sea salt – for lift and enhanced flavor
• ground cinnamon – I like to use a hefty one and a half teaspoons for lots of flavor.
• apples – Usually 1 medium-large apple is enough for this oatmeal bake. I like to use a crunchy variety like Cosmic Crisp, Honeycrisp or even Granny Smith.
• eggs – to help provide structure and hold the oatmeal bake together. Flax eggs will work as well, your oatmeal will just be a bit more dense.
• oil – Use a mild tasting oil such as avocado or light olive oil. But you can also use melted and cooled coconut oil. Just make sure the eggs are room temperature so the oil doesn’t solidify when mixing.
• maple syrup – adding a little sweetness to the base with just a touch of maple syrup. Feel free to serve with more to your liking.
• vanilla extract – for that hint of vanilla essence we know and love in baked goods.
• milk – use the milk of your choice, whether it’s a dairy-free variety like soy milk or almond milk, or traditional dairy milk. Just stay away from protein milk (i.e. pea or protein added plant milk), as it thickens the oatmeal too much.

Mix Wet Ingredients

In a large bowl add all of the wet ingredients and combine – eggs, oil, maple syrup, milk and vanilla extract.

Add Dry Ingredients

Add in rolled oats, baking powder, cinnamon and sea salt.

Fold in Apples

Lastly, fold in the diced apples. Feel free to add any extra dried fruit or chopped nuts you want to add.

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Storing & Freezing

Store any leftover baked oatmeal in the fridge, and enjoy within 3-4 days for best flavor.

To freeze, store completely cooled oatmeal in an airtight container, label with the date and freeze up to three months.

You can also divide cooled oatmeal into individual servings, wrap tightly and reheat each serving as needed.

Reheating Baked Oatmeal

To reheat, allow the frozen oatmeal to thaw in the fridge overnight. Then you can reheat the (thawed) oatmeal in the toaster oven at 350ºF for about 15 minutes, depending on the size of the pieces. 

Or microwave for about 20-30 seconds per piece, depending on the power of your microwave.

More Baked Oatmeal Recipes to Try

• Pumpkin Baked Oatmeal
• Gingerbread Baked Oatmeal
• Zucchini Baked Oatmeal
• Espresso Chocolate Chip Baked Oatmeal

Let me know if you make this recipe by leaving a comment and star rating below! It helps others learn more about the recipe too! Xx Ashley

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