Apple Cinnamon Baked Oatmeal

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Why You’ll Love This Apple Cinnamon Baked Oatmeal

This baked oatmeal keeps breakfast simple while making good use of ingredients you may already have at home. It’s especially handy during apple season when you don’t necessarily need another dessert recipe.

• Only 10 minutes of active prep
• Uses two fresh apples
• Makes eight portions
• Uses basic pantry and refrigerator ingredients
• Works with dairy or non-dairy milk
• Can be served warm or cold
• Easy to change up with different nuts or dried fruit
• Makes enough for breakfast today with leftovers for later

Ingredients for Apple Cinnamon Baked Oatmeal

You only need a short list of everyday ingredients for this recipe. Apples, cinnamon and nutmeg give the oatmeal its fall flavor while pecans add a little crunch.

Apples

You’ll need two red apples cut into small cubes. Red apples add sweetness, but Granny Smith apples or another variety you already have will work too.

Cut the pieces roughly the same size so they cook evenly.

Rolled oats

Use three cups of rolled oats. They give the baked oatmeal its soft, slightly dense texture and make this breakfast hearty enough for a cool fall morning.

Eggs, milk and sweetener

Two eggs and two cups of milk help bind the oatmeal together as it bakes.

Use whatever milk you normally keep on hand. Dairy milk, almond milk, oat milk, soy milk and lactose-free milk can all be used.

For sweetness, the recipe calls for 1/3 cup of maple syrup or honey. Agave, coconut sugar or regular sugar are other options included with the original recipe.

Pecans and warm spices

Roughly chopped pecans add a little crunch against the softer oatmeal and apples.

Cinnamon does most of the work here, with a small amount of nutmeg adding another layer of warm fall flavor. A little salt balances everything out.

How to Make Apple Cinnamon Baked Oatmeal

There’s no complicated prep involved in making this fall breakfast. Mix everything in one large bowl before transferring it to a casserole dish and baking.

1. Preheat the oven

Preheat your oven to 350°F or 175°C.

Dice the apples into small, evenly sized cubes.

2. Mix the wet ingredients

In a large bowl, whisk together the eggs, milk, maple syrup or honey, cinnamon, nutmeg and salt until well combined.

3. Add the oats and apples

Add the rolled oats, chopped pecans and diced apples.

Stir until the apples and pecans are distributed evenly throughout the oatmeal mixture.

4. Transfer to the casserole dish

Pour the mixture into a 9-by-13-inch casserole dish.

Spread everything out evenly so the oatmeal cooks at the same rate throughout the pan.

5. Bake

Bake for 35 minutes or until the top is golden and the center is set.

Let the baked oatmeal cool slightly before serving.

Using Leftovers to Make Baked Oatmeal

Baked oatmeal is a useful recipe to keep in mind when you’re trying to cut down on food waste. You don’t need a refrigerator full of obvious “leftovers” to make it work.

Use those last couple of apples

This recipe only calls for two apples, which makes it perfect when you don’t have enough fruit left for a big batch of applesauce, pie or apple crisp.

As long as the apples are still good to eat, they don’t have to be picture-perfect. Baking is a practical way to use apples that are starting to lose some of their crispness.

Use up small amounts of nuts and dried fruit

Have half a bag of pecans left from another recipe? Use them here.

You can also add almonds, raisins, dried cranberries or dates. This is particularly useful after baking season when several half-empty bags have a habit of collecting in the pantry.

Finish an open container of milk

The recipe works with several types of milk, including dairy, almond, oat, soy and lactose-free milk. That means you can use the type you already have open rather than buying something different just for breakfast.

Turn breakfast into tomorrow’s leftovers

Reducing food waste isn’t only about using yesterday’s ingredients.

This recipe makes eight portions, so the oatmeal itself can become tomorrow’s breakfast. Refrigerate the extra servings and you have something ready when the morning gets busy.

Tips and Variations

One of the useful things about this apple baked oatmeal is how many of the ingredients can be changed without making the recipe complicated. It’s a good breakfast for working with what you already have.

Try a different apple

Red apples add natural sweetness, but you don’t need to buy a particular variety just for this recipe.

Granny Smith apples work if you prefer something more tart. You can also use another apple variety you already have.

Keep the apple pieces the same size

Try to dice the apples into similar-sized pieces.

This helps them cook evenly throughout the oatmeal, so you don’t end up with some pieces still firm while others are very soft.

Use the milk you have

You can make this with regular dairy milk or use almond, oat, soy or lactose-free milk.

That makes it an easy recipe to adjust around what’s already in the refrigerator.

Change the sweetener

Maple syrup and honey both work in the base recipe.

You can also use agave, coconut sugar or regular sugar.

Add dried fruit or different nuts

If you have small amounts of nuts or dried fruit hanging around in the pantry, this is an easy place to use them.

Try almonds, raisins, dried cranberries or chopped dates.

What to Serve With Apple Cinnamon Baked Oatmeal

This oatmeal is mildly sweet on its own, so you can keep the toppings simple. You can also serve it warm or cold depending on what works for your morning.

Try topping a portion with:

• yogurt
• fresh fruit
• peanut butter
• honey
• maple syrup

This is another good place to think about what needs using up. A spoonful of yogurt left in the container, half a banana or the last of a jar of peanut butter can all turn a piece of baked oatmeal into a more filling breakfast.

How to Store Leftover Baked Oatmeal

Once the baked oatmeal has cooled, store leftovers covered in the refrigerator.

Because the recipe makes eight portions, you can also divide the remaining oatmeal into individual servings. That makes breakfast quicker over the next few days because everyone can grab a portion rather than cutting into the whole pan again.

Reheat a serving if you prefer warm oatmeal, or eat it cold straight from the refrigerator.

FAQs About Apple Cinnamon Baked Oatmeal

There’s plenty of room to change this recipe depending on the apples, milk and pantry ingredients you have available. Here are a few questions readers may have before making it.

Can I use Granny Smith apples in baked oatmeal?

Yes. Red apples give the oatmeal a sweeter flavor, but Granny Smith apples or another apple variety can be used instead.

Can I make baked oatmeal with non-dairy milk?

Yes. Almond milk, oat milk and soy milk can all be used in this apple cinnamon baked oatmeal. Lactose-free milk is another option.

Can I use honey instead of maple syrup?

Yes. Use 1/3 cup of either maple syrup or honey.

The original recipe also suggests agave, coconut sugar or regular sugar as alternatives.

Can I add raisins to apple baked oatmeal?

Yes. Raisins, dried cranberries and chopped dates are all options.

Almonds can also be used if you’d like to change the nuts.

How do I know when baked oatmeal is done?

Bake it for about 35 minutes.

The top should look golden and the center should be set.

Can I eat baked oatmeal cold?

Yes. This apple cinnamon baked oatmeal can be served either warm or cold, which makes leftover portions particularly handy for another breakfast.

More Ways to Use Up Apples

If apple season has left you with more fruit than you know what to do with, don’t stop at this oatmeal. Make leftover apples work in everything, from breakfast recipes and snacks to bars, cakes and savory meals.

Try my Easy Apple Oatmeal Cookies when you have more apples to use, or make Apple Crisp Bars when you’re looking for something sweeter.

And if the fruit bowl is really overflowing, head over to my collection of 25 Cozy Apple Recipes for more ideas.

Apple Cinnamon Baked Oatmeal for Fall Mornings

This apple cinnamon baked oatmeal gives you a practical way to turn a couple of apples and pantry staples into breakfast for the family. The cinnamon, nutmeg and baked apple make it especially good once cooler mornings arrive.

More importantly for me, it’s the kind of flexible recipe that helps use what’s already in the kitchen. Those last two apples, an open container of milk and the half-bag of nuts in the pantry can become breakfast instead of eventually ending up in the garbage.

And with eight portions from one pan, today’s breakfast can help take care of tomorrow morning too.

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