Apple Cinnamon Baked Oatmeal Recipe

Apple cinnamon baked oatmeal in a square dish with a spoon on the side.

Apple Cinnamon Baked Oatmeal Recipe

Apple Cinnamon Baked Oatmeal offers a healthy and wholesome start to your day. Made with tender apples, warm cinnamon, and a touch of maple syrup, this healthy breakfast bake is the ultimate fall/winter oatmeal recipe.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings slices

Calories 271kcal

Author Aysegul Sanford

Ingredients

1 teaspoon coconut oil
2 ½ cups old-fashioned rolled oats
1 tablespoon chia seeds optional
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon Kosher salt
2 large eggs* or flax eggs for vegan option (recipe below in the notes)
1 ½ cups unsweetened almond milk or any other non-dairy milk of your choice
1 cup unsweetened applesauce
1 teaspoon vanilla extract
⅓ cup maple syrup plus more to drizzle on top
1 apple* peeled (or unpeeled) and diced into 1-inch cubes
1 cup chopped walnuts or pecans optional
½ cup chopped dates optional (5-6 Medjool dates)

Instructions

Preheat the oven to 350 degrees F. Coat an 8x8- inch* baking dish with the coconut oil and set aside.
In a large bowl, stir the oats, chia seeds (if using), cinnamon, nutmeg, baking powder, and Kosher salt until combined.
In a separate bowl, whisk together the eggs, almond milk, applesauce, vanilla extract, and maple syrup until fully combined.
Pour the egg mixture into the oat mixture and stir to combine.
Gently fold in the diced apples, walnuts, and dates.
Pour the mixture into the baking dish and gently spread it evenly.
Bake for 35-40 minutes until golden brown.
Cool for 10 minutes and serve with a drizzle of maple syrup.

Notes

Yield: This recipe yields 9 slices of baked apple oatmeal. The nutritional values below are per slice.
Size of your baking dish: You can use both an 8x8 or a 9x9 square dish to make this recipe. If you prefer to use a 9x13, we recommend doubling the recipe and baking it for 45 minutes.
Use flax eggs to make it vegan*: This is a gluten-free and dairy-free recipe. If you prefer to make this dish vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs.
Apple: I used Honeycrisp apples but any type of apple you have on hand would work.
Make Ahead: You can bake apple oatmeal bake in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
Store: Be sure to bring the leftovers to room temperature. Then, transfer them to an airtight container and store them in the fridge for up to three days. You may also keep your oatmeal in individual servings for a convenient grab-and-go breakfast.

Nutrition