Baked Apple Cinnamon Oatmeal Recipe

If you’re anything like me, mornings can be hectic but that doesn’t mean breakfast has to suffer. Enter this fan-freaking-tastic Baked Apple Cinnamon Oatmeal Recipe — it’s comforting, filling, and hits all those cozy autumn notes no matter the season. Imagine tender chunks of apple baked right into hearty oats, all warmed up with cinnamon and a touch of sweetness. You’ll want to make this your go-to, trust me.

this …

Ingredients & Why They Work

Each ingredient in this Baked Apple Cinnamon Oatmeal Recipe brings its own special thing to the table. Whether it’s the oats giving that hearty bite or the cinnamon adding warmth, these flavors and textures just naturally complement one another — plus a few tricks from my kitchen to help you pick the best here.

• Old Fashioned Oats: Use rolled oats for that perfect chewy texture that stands up well when baked.
• White Sugar & Brown Sugar: The combo provides a nice blend of sweetness and depth; brown sugar adds moisture and a subtle molasses flavor.
• Baking Powder: Gives just enough lift so the oatmeal isn’t dense, keeping it light and fluffy inside.
• Ground Cinnamon: The classic spice here — don’t skimp, it’s the star that brings cozy vibes to the dish.
• Table Salt: Just a pinch to balance out the sweetness and boost flavor complexity.
• Milk: I like whole milk for creaminess but any milk or plant-based alternative works great.
• Eggs: They bind everything together and make the bake hold its shape when slicing.
• Vanilla Extract: Adds warmth and a subtle background sweetness that ties the flavors.
• Salted Butter: Melted and cooled so it mixes smoothly — adds richness and helps with texture.
• Apples: I recommend firm apples like Granny Smith or Honeycrisp; peeling and chopping into chunks helps them soften evenly while baking.

Tweak to Your Taste

I love making this recipe my own depending on what’s in season or my mood. Feel free to swap ingredients or add your favorite mix-ins. It’s forgiving and very adaptable, which is part of why I keep coming back.

• Apple Variety Swap: I sometimes use Fuji or Gala for a sweeter bake, giving a more tender, almost caramelized apple experience.
• Dairy-Free Version: Coconut oil instead of butter and almond milk make this a winner for dairy-free mornings without sacrificing flavor.
• Nutty Twist: Adding toasted walnuts or pecans gives great crunch and heartiness — perfect on chilly days.
• Extra Fruit: Toss in some raisins or dried cranberries alongside the apples for bursts of tangy sweetness.

Step-by-Step: How I Make Baked Apple Cinnamon Oatmeal Recipe

Step 1: Prep Your Baking Dish

First things first — preheat your oven to 350°F and grease an 8×8 glass baking dish. I prefer glass because it helps heat distribute evenly, and greasing it well makes sure you’re not spending ages scraping oatmeal out of the dish later.

Step 2: Mix Your Dry Ingredients

Grab a medium bowl and combine the oats, white sugar, brown sugar, baking powder, cinnamon, and salt. Give these a good stir so everything’s nicely incorporated — this helps make sure every bite tastes balanced.

Step 3: Whisk the Wet Ingredients

In another bowl, whisk together the milk, eggs, and vanilla extract until smooth. Then stir in the melted butter (make sure it’s cooled or you’ll scramble the eggs!). This mix adds richness and binds our apple cinnamon oatmeal together perfectly.

Step 4: Combine and Add Apples

Pour the wet ingredients into the dry and stir gently until combined — don’t over mix or you’ll end up with mushy oats. Finally, fold in your peeled, chopped apple chunks. This is where all the cozy, fruity magic starts to come alive.

Step 5: Bake Your Creation

Pour everything into your greased dish and pop it in the oven. Bake for 40 to 45 minutes, or until the center is set and edges turn golden brown. If you like a slightly crisp top, you can leave it in a little longer, but keep an eye so it doesn’t dry out.

Step 6: Cool and Serve

When it’s done, let it cool for 5 to 10 minutes — this helps the oatmeal firm up so slices hold better. Serve warm topped with your favorite milk or a dollop of whipped cream for extra indulgence.

How to Serve Baked Apple Cinnamon Oatmeal Recipe

Garnishes

I usually top my bowl with a splash of warm milk or creamy whipped cream for a little extra indulgence. Sometimes I sprinkle a handful of toasted pecans or a drizzle of maple syrup—because why not? The crunch and sweetness take it up a notch.

Side Dishes

This baked oatmeal pairs beautifully with a side of fresh fruit or a simple smoothie. On a weekend brunch, I love serving it alongside scrambled eggs or some turkey bacon for a complete meal that keeps you energized all morning.

Creative Ways to Present

For a fun twist, try serving this baked oatmeal in individual ramekins sprinkled with a touch of cinnamon sugar on top and broiled for a minute to get a crispy crust. It’s a show-stopper for holiday breakfasts or cozy gatherings.

Make Ahead and Storage

Storing Leftovers

After baking, I let the oatmeal cool completely and then cover it tightly with foil or plastic wrap before storing it in the fridge. It keeps wonderfully for up to 5 days, making it a perfect grab-and-go breakfast during busy weeks.

Freezing

I often freeze leftover slices. Once cooled, I wrap each piece in foil, then place them in an airtight container or freezer bag. This way, you can thaw an individual serving whenever the craving hits — just delicious and convenient.

Reheating

To reheat, I prefer using a toaster oven or regular oven at 350°F for about 10-15 minutes. Microwaving works too, but the oven helps restore that slightly crisp top and keeps the texture from getting soggy.

FAQs

Final Thoughts

This Baked Apple Cinnamon Oatmeal Recipe feels like a warm hug on a plate — perfect for mornings when you want something wholesome with minimal fuss. From my kitchen to yours, I really hope you give it a try and discover how easy it is to make a cozy breakfast that everyone will look forward to. Plus, it’s great for meal prepping and always tastes like fresh from the oven. Enjoy every bite!

Print