This oatmeal apple breakfast bake is a warm, comforting dish made with hearty oats, tender apples, and cozy cinnamon flavor. Baked until lightly golden and set, it has a soft, spoonable texture similar to bread pudding but with the wholesome goodness of oats. Naturally sweetened and easy to prepare, it’s perfect for make-ahead breakfasts, meal prep, or relaxed weekend mornings. Serve it warm on its own or with a splash of milk or yogurt for a filling start to the day.

Ingredients

2 cups old-fashioned rolled oats
2 medium apples, peeled, cored, and diced
2 cups milk (dairy or non-dairy)
2 large eggs
¼ cup maple syrup or honey
2 tablespoons melted butter or coconut oil
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup chopped walnuts or pecans (optional)

Instructions

Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
Spread the rolled oats evenly across the bottom of the baking dish.
Scatter the diced apples evenly over the oats.
In a mixing bowl, whisk together the milk, eggs, maple syrup, melted butter, cinnamon, baking powder, salt, and vanilla extract.
Pour the liquid mixture evenly over the oats and apples.
Sprinkle chopped nuts over the top if using.
Gently press the mixture down so the oats are fully submerged.
Bake uncovered for 35–40 minutes, until the center is set and the top is lightly golden.
Remove from the oven and let rest for 5–10 minutes before serving.

Recipe Info

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Cuisine: American
Course: Breakfast

Tips & Variations

Use Granny Smith or Honeycrisp apples for the best texture and flavor.
Add raisins or dried cranberries for extra sweetness.
Sprinkle a little brown sugar on top before baking for a lightly caramelized finish.
Swap milk for almond or oat milk for a dairy-free option.
Serve with yogurt, nut butter, or a drizzle of maple syrup.

Approximate Nutrition

(Per serving—estimate)

Calories: ~260–300
Carbohydrates: ~40–45 g
Protein: ~8–10 g
Fat: ~7–9 g
Fiber: ~5–6 g

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Jemero Carter

Apple Cinnamon Oatmeal

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 6 servings

Course: Appetizer, Breakfast, Dessert

Cuisine: American

Calories: 260

Ingredients Method Notes

Ingredients

2 cups old-fashioned rolled oats
2 medium apples peeled, cored, and diced
2 cups milk dairy or non-dairy
2 large eggs
¼ cup maple syrup or honey
2 tablespoons melted butter or coconut oil
1 teaspoon ground cinnamon
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon vanilla extract
¼ cup chopped walnuts or pecans optional

Method

Preheat the oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
Spread the rolled oats evenly across the bottom of the baking dish.
Scatter the diced apples evenly over the oats.
In a mixing bowl, whisk together the milk, eggs, maple syrup, melted butter, cinnamon, baking powder, salt, and vanilla extract.
Pour the liquid mixture evenly over the oats and apples.
Sprinkle chopped nuts over the top if using.
Gently press the mixture down so the oats are fully submerged.
Bake uncovered for 35–40 minutes, until the center is set and the top is lightly golden.
Remove from the oven and let rest for 5–10 minutes before serving.

Notes

Carbohydrates: ~40–45 g
Protein: ~8–10 g
Fat: ~7–9 g
Fiber: ~5–6 g

FAQs

Can I make this ahead of time?
Yes, bake it fully and store in the refrigerator for up to 4 days.
How do I reheat it?
Reheat individual portions in the microwave or warm in the oven.
Can I freeze this breakfast bake?
Yes, cut into portions and freeze for up to 2 months.
Can I make it vegan?
Replace eggs with flax eggs and use plant-based milk.