This Apple Cinnamon Baked Oatmeal is a cozy breakfast made with wholesome oats, shredded apples, and warm spices while naturally sweetened with maple syrup and plump raisins! We also topped this with crunchy pecans and a delicious maple cream cheese glaze!
Trust me when I say this apple cinnamon baked oatmeal recipe is EVERYTHING you want for breakfast. Wholesome oats, chunks of delicious apples, warm spices, naturally sweetened with maple syrup and plump raisins all drizzled with a maple cream cheese glaze! Such a cozy breakfast with a boost of fiber and protein that can easily be thrown together in just 10 minutes and baked in the oven for the perfect way to start any morning!
Why You’ll Love This
- Wholesome – this baked apple oatmeal is made with whole-grain oats, fresh apples and natural sweeteners without using any butter or oil.
- Customizable – you can easily use different types of fruit or berries, a variety of nuts and fun mix-ins.
- Perfect for meal prep – bake this up over the weekend and it enjoy it all week for a nutritious breakfast. Just reheat and go!
- Delicious dessert – not only is this great for breakfast, but the consistency is similar to bread pudding and the warm flavors make this so comforting!
Ingredients You’ll Need
- rolled oats – I used whole-grain old fashioned rolled oats for this recipe, just make sure they’re certified gluten-free if making GF baked oatmeal. I don’t recommend using quick oats in this recipe as you would need slightly less since they’re packed more tightly when measured out, however they will work if that’s all you have on hand.
- shredded apple – the star of of this whole recipe! I used Honeycrisp apples because of that wonderful tart/sweet taste, but any type of apples will work.
- baking powder – acts as a leavening agent to help this baked oatmeal rise.
- almond milk – I used unsweetened almond milk, but any type of milk will work in this recipe to soak the oats.
- eggs – adds protein and helps hold the baked oatmeal together. If vegan, feel free to use 2 flax eggs (2 tablespoons ground flax + 6 tablespoons warm water).
- applesauce – I used unsweetened applesauce which takes the place of oil in this recipe and adds even more apple flavor, but you could use melted coconut oil or even unsalted butter if you don’t have any unsweetened applesauce on hand.
- maple syrup – naturally sweetens this baked oatmeal and the maple syrup tastes incredible with all the warm fall spices! You could also use honey, regular sugar or brown sugar if you prefer.
- vanilla extract – the perfect flavor boost!
- spices – a combination of cinnamon, nutmeg and salt (apple pie spice would taste amazing too!)
- mix-ins – I added in some chopped pecans and raisins for some added crunch and sweetness, but feel free to use any type of nuts you prefer (walnuts taste delicious in this!) or you could even throw in some chocolate chips.
- maple cream cheese glaze – a delicious combination of cream cheese, maple syrup, cinnamon and a little almond milk. Completely optional, but SO good!
What Apples Should I Use to Bake With?
I personally prefer Honeycrisp apples when baking because of their sweet/tart combo (I also always happen to have them in our fridge!) and they hold up really well too without getting mushy. Feel free to use whichever variety you like best though as there are many apples that are great for baking! Braeburn, Granny Smith, Cortland, Pink Lady and Golden Delicious all make great options.
Try to avoid using McIntosh, Gala, Fuji or Red Delicious apples as they can get mushy when baked, but save those for when you want to make applesauce or cider!
How to Make Apple Cinnamon Baked Oatmeal
- Preheat oven to 350 degrees F. Lightly coat a 8×8-inch baking dish with nonstick cooking spray or line with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, ginger and salt until well combined.
- Whisk the wet ingredients. In a separate bowl, whisk together the eggs, milk, applesauce, maple syrup, and vanilla until smooth.
- Combine everything. Pour the wet ingredients into the bowl with the oat mixture and stir until just combined. Fold in the chopped apples, raisins and chopped pecans, being careful not to overmix.
- Assemble the baked oatmeal. Pour the oatmeal mixture into the prepared baking dish and spread it into an even layer. Sprinkle extra chopped pecans evenly over the top, gently pressing a few into the oatmeal if desired.
- Bake in the oven for 45 to 50 minutes, or until the center is set and the edges are lightly golden. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs. If the top begins to brown too quickly, loosely cover the dish with foil during the last 10 minutes of baking.
- Make the maple cream cheese glaze. While the oatmeal bakes, microwave the cream cheese for about 15 to 20 seconds, just until softened. Whisk in the maple syrup, 1 tablespoon of milk, and cinnamon until smooth and creamy. Add the remaining tablespoon of milk, if needed, to reach your desired drizzling consistency.
- Cool and serve. Let the baked oatmeal cool for 5 to 10 minutes before slicing. Drizzle the maple glaze over each portion and enjoy!
Frequently Asked Questions
Firm, crisp apples work best because they hold their shape while baking. Honeycrisp, Pink Lady, Gala, Fuji, and Granny Smith are all great options. For the best balance of sweet and tart flavor, try using a mix of Honeycrisp and Granny Smith apples.
I recommend sticking with old-fashioned rolled oats for the best texture. Quick oats tend to absorb more liquid and can make the baked oatmeal softer and less hearty. Steel-cut oats are not a good substitute unless the recipe is specifically developed for them.
Yes! This recipe is perfect for meal prep. Bake it completely, let it cool, then cover and refrigerate for up to 5 days. Simply reheat individual portions in the microwave for 30 to 60 seconds before serving.
Absolutely! Slice the baked oatmeal into individual portions, wrap them tightly, and freeze in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator or microwave straight from frozen until warmed through.
Yes! Simply use your favorite unsweetened dairy-free milk, such as almond, oat, or soy milk. For the maple cream cheese glaze, use a dairy-free cream cheese alternative or skip the glaze altogether.
Yes, as long as you use certified gluten-free rolled oats and make sure all other ingredients are labeled gluten-free.
Yes! A 9×9-inch baking dish works just fine. The oatmeal will be slightly thinner, so start checking for doneness about 5–10 minutes earlier than the recipe suggests. It should be ready when the center is set and a toothpick comes out clean.
The oatmeal is ready when the center is set and no longer jiggles. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs. The edges should be lightly golden.
Not at all! The baked oatmeal is delicious on its own, especially for breakfast meal prep. The maple cream cheese glaze adds a rich, cheesecake-like finish that’s perfect for brunch or serving guests.
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Prepping and Storage
To Store: You can store this baked oatmeal in a sealed, airtight container in the fridge for up to 5 days. When ready to re-heat, either cover the entire baked oatmeal with foil and heat in the oven at 350 degrees F for about 20 minutes or re-heat individual portions in the microwave or toaster oven. Perfect for your weekly meal prep!
To Freeze: This baked oatmeal can also be stored in the freezer for up to 3 months in a sealed, airtight container. Alternatively, you can also slice the oatmeal into individual portions, wrap them in plastic wrap and store them in sealed freezer bags.
More Apple Recipes You’ll Love
- Healthy Apple Cinnamon Muffins
- Healthy Apple Crisp
- Maple Cinnamon Sautéed Apples
- Apple Pie Overnight Oats
- Apple Cinnamon Thumbprint Cookies
- Harvest Apple Cider Punch
More Oatmeal Recipes You’ll love
- Blueberry Oatmeal Breakfast Bars
- Raspberry Almond Baked Oatmeal
- Carrot Cake Oatmeal Breakfast Bars
- Apple Pie Overnight Oats
- Peanut Butter and Banana Overnight Oats
Hope you all enjoy this Apple Cinnamon Baked Oatmeal and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Apple Cinnamon Baked Oatmeal
Ingredients
- 2 1/2 cups rolled oats
- 1 tsp baking powder
- 2 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 2 eggs
- 2 cups milk of choice
- 1/4 cup unsweetened applesauce
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 2 cups finely chopped apples
- 1/3 cup raisins
- 1/4 cup chopped pecans, plus more for sprinkling
For the Maple Cream Cheese Glaze:
- 3 oz cream cheese
- 1 Tbsp maple syrup
- 1 to 2 Tbsp almond milk
- Dash of cinnamon
Instructions
- Preheat oven to 350 degrees F. Lightly coat a 8×8-inch baking dish with nonstick cooking spray or line with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, ginger and salt until well combined.
- Whisk the wet ingredients. In a separate bowl, whisk together the eggs, milk, applesauce, maple syrup, and vanilla until smooth.
- Combine everything. Pour the wet ingredients into the bowl with the oat mixture and stir until just combined. Fold in the chopped apples, raisins and chopped pecans, being careful not to overmix.
- Assemble the baked oatmeal. Pour the mixture into the prepared baking dish and spread it into an even layer. Sprinkle extra chopped pecans evenly over the top, gently pressing a few into the oatmeal if desired.
- Bake in the oven for 45 to 50 minutes, or until the center is set and the edges are lightly golden. A toothpick inserted into the center should come out mostly clean with just a few moist crumbs. If the top begins to brown too quickly, loosely cover the dish with foil during the last 10 minutes of baking.
- Make the maple cream cheese glaze. While the oatmeal bakes, microwave the cream cheese for about 15 to 20 seconds, just until softened. Whisk in the maple syrup, 1 tablespoon of milk, and cinnamon until smooth and creamy. Add the remaining tablespoon of milk, if needed, to reach your desired drizzling consistency.
- Cool and serve. Let the baked oatmeal cool for 5 to 10 minutes before slicing. Drizzle the maple glaze over each portion and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is the consistency of this? It kinda looks like apple crisp.
How long does it last in fridge (household is only me)
The consistency is similar to regular oatmeal, softer than an apple crisp 🙂 This will last in the fridge up to 5 days.
I made this, along with a few other breakfast casseroles, for a Sunday brunch. I omitted the raisins but used two handfuls of pecans….delish!
I love the combination of creamy peanut butter with sweet apples and chewy oats! I made my version of baked Peanut Butter Apple Oats, a vegan version of it and it was delicious.
Your recipe looks delicious, this is a real comfort food in these colder months 🙂
Check it out if you are interested:
https://breakfastandsalads.wordpress.com/2016/11/14/quick-bake-peanut-butter-and-apple-oats/
I’m starting to fall in love with baked oatmeal. It’s such a great (healthy and filling) thing to have in the fridge for my boyfriend to nom on throughout the week. I was in a bit of an apple craze, so I tracked this bad boy down and made it! It is super easy, and I love that you can keep the skins on the apples. Easier, looks nicer, and brings even more health to the goods! It turned out awesome. So light and delicious. Love the addition of raisins and pecans. I’ve never run into any recipes where soaking the raisins has been a thing, but it’s brilliant. How’d you think to do that? Fantastic recipe. Thank you so much!
PS: I hate coffee, too, even though I drink it. Caffeine is good, and I hear it’s healthy. Gives me an excuse to get a dose of raw cacao and cinnamon every day, too.
This was too salty for my taste. I would half the salt and call this a pretty good recipe.
Hi!! Just finished this recipe and it’s currently baking in the oven. 🙂 so excited to try it.
Just wanted to let you know vanilla extract was left out of the recipe. It was in the ingredients but I almost forgot to add it. 🙂
Oh thank you for letting me know! Hope you enjoy this!! xo
Absolutely delicious! Served for lunch today and look forward to it for breakfast tomorrow. Kids loved it too (5 & 8).
I am so glad to have found this recipe. I love it and make it all the time now! This is the first baked oatmeal recipe I have ever tried and it’s a keeper. I make it about once a week and re-heat individual servings each morning. Thank you for this great recipe!