Baked Oatmeal with Apples and Cinnamon made with old-fashioned oats, tender apples, and warm cinnamon — a cozy, flavorful breakfast the whole family will enjoy.
This baked oatmeal is a heartier, less sweet version of instant apple-cinnamon packets. It delivers a comforting texture and rich apple-cinnamon flavor.
As a dietitian and a busy mom, I’ve tested many make-ahead breakfasts, and baked oatmeal consistently wins for taste, convenience, and nutrition.
I’ve made baked oatmeal for over twenty years, and adding apples and cinnamon turned it into a family favorite. The apples keep the dish moist and add natural sweetness while cinnamon enhances the cozy flavor.
Because this recipe includes eggs, milk, and apples, it offers more protein and fiber than many typical quick breakfasts. It also freezes and reheats well, making it ideal for busy mornings.
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Yum. Easy recipe that makes breakfast reheating quick for my kids! – Lisa
Why You’ll Love This Recipe
- Easy to make — The hardest step is chopping an apple. Leave the peel on to save time and boost fiber. You only need one bowl for mixing, so cleanup is fast.
- Simple ingredients — Old-fashioned oats, apples, applesauce, oil, eggs, brown sugar, milk, cinnamon, and baking powder. Pantry staples you can find year-round.
- High in fiber — About 5 grams of fiber per serving, especially when you retain the apple skin.
- Great for meal prep — Bake once and enjoy breakfast for days. Leftovers reheat quickly in the microwave. You can also assemble the night before and bake in the morning.
- Kid-approved — Use tender apples and bake until set for a texture kids like.
Ingredient Notes
- Apple — Any variety works. Gala, Pink Lady, and Honeycrisp are sweet and tender; Granny Smith gives a more tart, apple-pie flavor.
- Applesauce — Use unsweetened applesauce to control added sugars.
- Oats — Old-fashioned rolled oats give the best texture; don’t substitute steel-cut or instant oats.
- Milk — Use skim, 2%, or a milk alternative. Milk contributes protein and calcium.
- Oil — Extra-virgin olive oil adds heart-healthy fats; neutral oils or melted coconut oil also work.
- Eggs — Eggs bind the mixture and boost protein. For an egg-free version, replace each egg with a flax “egg.”
- Brown sugar — Light or dark brown sugar adds depth; coconut sugar can be used as an alternative.
Step-by-Step Instructions
Overview: chop the apple, layer it in the dish, mix the oats and wet ingredients, pour over the apples, then bake until golden.
- Chop the apple into small pieces, leaving the skin on.
- Spread the diced apple across the bottom of a greased baking dish.
- Whisk the remaining ingredients together in one bowl until combined.
- Pour the oat mixture over the apples, smooth into an even layer, and bake until set and lightly browned around the edges.
Dietitian Tip
Apples are a great source of soluble and insoluble fiber, vitamin C, and antioxidants like quercetin. They’re versatile — enjoy them raw, baked, turned into applesauce, or stirred into breakfasts and baked goods.
Helpful Tips
- Use a sharp kitchen knife to make quick work of chopping apples.
- Keep the peel on for texture and fiber.
- If doubling the recipe, bake in a 9×11 or 9×13 dish.
- For single-serve portions, bake in a greased muffin tin for about 25 minutes.
- Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze for longer storage.
- To make this dairy-free, use soy, oat, or almond milk.
- Variations: stir in up to 1 cup fresh cranberries, or fold in chopped pecans or toasted walnuts for extra texture.
Questions You May Have
Yes — freeze in a freezer-safe container and use within three to six months.
Yes, but it will change the texture and flavor. Brown sugar gives a slightly richer texture that complements the cinnamon and apples.
Overnight oats are a simple alternative if you prefer a no-bake option you can eat cold or warmed.
Yes — bake individual portions in a greased muffin tin, reduce the bake time, and cool completely before storing in the fridge or freezer.
More Apple Recipes
- Unsweetened Applesauce
- Apple and Pear Crumble
- Air Fryer Apple Slices
More Breakfast Recipes
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Meals for After Wisdom Teeth Removal (Ideas from a Dietitian)
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Why is Protein Important?
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Best Gingerbread Muffins Recipe
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Mini Banana Pancakes
Did you make this Baked Oatmeal with Apples and Cinnamon and love it? Please leave a 5-star review and a comment — feedback is appreciated!
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📖 Recipe
Baked Oatmeal with Apples and Cinnamon
Kristi
Pin Recipe
Equipment
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Mixing bowl
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Square baking dish (8×8 or 9×9)
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Measuring cups and spoons
Ingredients
- 1 Apple One large apple
- 2½ cup Rolled oats Old fashioned rolled oats
- ¾ teaspoon Cinnamon
- 1 cup Milk Skim or 2%
- ½ cup Applesauce Unsweetened
- 2 Eggs
- 2 tablespoon Olive oil Extra virgin
- ¼ cup Brown sugar
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
Instructions
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Preheat oven to 375° F.
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Core and chop the apple into small pieces. Leave the skin on.
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Spread the apple pieces over the bottom of a greased 8×8 or 9×9 baking dish.
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Sprinkle the cinnamon over the apples.
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In a mixing bowl, combine the oats, milk, applesauce, eggs, olive oil, brown sugar, baking powder, and salt. Stir until evenly mixed.
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Pour the oat mixture over the apples and spread into an even layer.
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Bake at 375° F for 35 minutes, until the edges are golden and the center is set.
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Remove from oven and cool 5 minutes before serving. Enjoy warm or store for later.
Notes
- Use a sharp knife to make chopping apples quick and safe.
- There’s no need to peel the apple; the peel adds fiber and flavor.
- Store leftovers refrigerated in an airtight container for 3–4 days, or freeze for longer storage.
- To make dairy-free, substitute your preferred plant milk.
- The recipe scales easily — double it for a larger pan.
- To make muffins, divide the batter into a greased muffin tin and bake about 25 minutes.
- Variations: add up to 1 cup fresh cranberries, or fold in pecans or walnuts for crunch.
*Nutrition facts are estimates and will vary based on exact ingredients used.