Delicious Apple Cinnamon Oatmeal Bake (Printable version)

Warm baked oatmeal studded with apples, cinnamon and maple — an easy, nourishing breakfast for six.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups rolled oats
02 - 1/2 cup chopped walnuts or pecans (optional)
03 - 1 teaspoon baking powder
04 - 2 teaspoons ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 cups milk, dairy or non-dairy
08 - 2 large eggs
09 - 1/4 cup unsalted butter, melted, or coconut oil
10 - 1/3 cup maple syrup or honey
11 - 2 teaspoons vanilla extract

→ Fruit

12 - 2 medium apples, peeled, cored, and diced
13 - 1/3 cup raisins or dried cranberries (optional)

# Directions:

01 - Preheat oven to 350°F (175°C) and grease a 9x9-inch baking dish with butter or nonstick spray.
02 - In a large mixing bowl, thoroughly mix rolled oats, chopped nuts, baking powder, ground cinnamon, ground nutmeg, and salt.
03 - In a separate bowl, whisk together milk, eggs, melted butter, maple syrup, and vanilla extract until smooth.
04 - Pour wet mixture over the dry ingredients and stir until fully combined. Gently fold in diced apples and dried fruit.
05 - Evenly spread the oat mixture into the prepared baking dish, smoothing the top with a spatula.
06 - Place in the oven and bake for 35 minutes, or until the top is golden and the center is set.
07 - Allow to cool for 5 minutes before portioning. Serve warm, optionally with additional milk or yogurt.

# Expert advice:

01 -
  • If you’ve ever wanted a breakfast that tastes like dessert but powers you through the whole morning, this is it.
  • The leftovers improve overnight—just a quick warm up, and you’re cozy all over again.
02 -
  • I once tried subbing in quick oats and ended up with glue—always stick to rolled oats for the best texture.
  • Letting it cool slightly before cutting makes the squares hold together instead of collapsing on the plate.
03 -
  • Always measure your baking powder carefully—a heavy hand can overpower the delicate spices.
  • If your apples are extra juicy, blot them dry before folding into the batter to avoid sogginess.

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