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!
This easy Apple Cinnamon Baked Oatmeal is the perfect cozy breakfast for fall! Made with wholesome rolled oats, fresh apples, warm cinnamon and naturally sweetened with maple syrup, this healthy apple baked oatmeal is filling, delicious and perfect for meal prep. Drizzled with a maple cream cheese glaze, this cozy breakfast adds a boost of fiber and protein and can easily be thrown together in just 10 minutes. The perfect way to start your 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.
- apples – the star of this whole recipe! I like to finely chop the apples so you get tender apple pieces in every bite.
- 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!
Best Apples for Baked Oatmeal
The best apples for baked oatmeal are firm varieties that soften while baking without becoming mushy. Honeycrisp, Pink Lady, Granny Smith, Braeburn and Golden Delicious are all great options. I personally love Honeycrisp for their naturally sweet flavor and crisp texture, but Granny Smith are perfect if you prefer a more tart flavor. You can also use a combination of sweet and tart apples for even more flavor. Make sure to finely chop the apples into small, even pieces so they become tender and you get a little apple in every bite.
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
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.
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, as long as you use certified gluten-free rolled oats and make sure all other ingredients are labeled gluten-free.
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.
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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.
I made this (double batch) & added strawberries/banana. I cut/wrapped/froze squares for a quick & healthy breakfast on the go. Thanks for your efforts!
Hello ’20-something’ foodie 😉
I am a 30-something wannabe-baker who was looking for some healthy oatmeal recipes and stumbled upon your cool, chic and very cute site! #HUGSSS
I LOVED your recipe, but I LOVED YOUR PASSION even more – you clearly know how to communicate your love for food. It’s infectious 😉
Lots of love
Kitto
Absolutely delicious.
does this reheat well and if so how
I froze mine in individual squares. I pop one out, microwave….yummy!
Love your recipes!!!
I believe she meant whole grain rolled oats. I used old fashioned and it was delicious.
Carol -the eggs are unnecessary, just leave them out. Check out a similar recipe by Betty Crocker that doesn’t use eggs. I’ve made it twice and it is amazing.
What is “whole wheat rolled oats”? Isn’t wheat and oats two separate distinct grains? Do you mean steel cut oats? Help!!
I was about to write down this recipe until I saw the 3 eggs. I am VEGAN, any other substitution? Carol:-)
this looks delciouus! I will try it over the weekend! 🙂