Apple Cinnamon Baked Oatmeal
This apple cinnamon baked oatmeal is soft in the middle, golden on top, and packed with juicy apple pieces in every bite. It lands somewhere between a bowl of creamy oatmeal and a slice of apple cake, with warm cinnamon and a little maple syrup doing all the flavor work. Bake one pan on Sunday and reheat squares all week long for calm, cozy weekday mornings.
Equipment
- 8x8 inch glass baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Cutting board and sharp knife
- Apple corer and slicer (optional)
- Cooking spray or butter for greasing
- Glass meal prep containers for storing squares
Ingredients
- 3 cups old-fashioned rolled oats 270g
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon divided
- 1/2 teaspoon fine salt
- 2 cups milk 480ml; whole milk gives the creamiest result
- 1/2 cup unsweetened applesauce 120g; homemade works well
- 1/3 cup pure maple syrup 80ml; Grade A Dark recommended
- 2 large eggs
- 3 tablespoons unsalted butter 42g; melted and slightly cooled
- 2 teaspoons pure vanilla extract
- 2 medium apples such as Honeycrisp or Granny Smith, cored and diced (about 2 cups); peeling optional
- 1/2 cup chopped walnuts 60g; divided, optional
Instructions
- Preheat oven to 350°F (175°C) with a rack in the center. Grease an 8x8-inch baking dish with cooking spray or butter, coating the corners.
- Wash the apples, quarter and core them, then dice into 1/2-inch pieces. Leave the skin on for extra fiber and color, and set aside a few thin slices for the top if desired.
- In a large bowl, stir together the rolled oats, baking powder, 1 3/4 teaspoons cinnamon, salt, and half of the walnuts until evenly combined.
- In a medium bowl, whisk the milk, applesauce, maple syrup, eggs, vanilla, and slightly cooled melted butter for about 30 seconds until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until all oats are moistened, then fold in the diced apples. Let the batter rest for 5 minutes so the oats absorb liquid.
- Stir the batter once more and pour it into the prepared dish, spreading into an even layer. Top with reserved apple slices, remaining walnuts, and the last 1/4 teaspoon cinnamon.
- Bake for 35 to 40 minutes until the top is golden brown and the center is set and springs back slightly. If the center looks loose, bake 5 more minutes and check again.
- Cool on a wire rack for 10 minutes so the oatmeal firms up, then cut into 9 squares and serve warm with milk, maple syrup, or your favorite toppings.
Notes
- Use old-fashioned rolled oats for the best chewy, cake-like texture; quick oats can turn mushy.
- Choose firm apples like Honeycrisp, Granny Smith, or Braeburn so they keep some structure while baking.
- Dice the apples small so they cook through completely and distribute evenly in every square.
- Let the batter rest 5 minutes before baking so the oats soak up liquid and the dish sets properly.
- Cool for 10 minutes before cutting; slicing right out of the oven gives loose, crumbly squares.
- Toast the walnuts in a dry skillet for 2 minutes to bring out a deeper, nuttier flavor.
- Store cooled squares in an airtight container in the fridge for up to 5 days, or freeze individually wrapped for up to 3 months.
- Reheat in the microwave for 45-60 seconds with a splash of milk, or covered with foil in a 350°F oven for about 10 minutes.
- For a vegan version, use plant-based milk, coconut oil, and flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg).
- For gluten-free, use certified gluten-free rolled oats since regular oats can be cross-contaminated.
Nutrition
Serving: 1SquareCalories: 270kcalCarbohydrates: 34gProtein: 7gFat: 12gSaturated Fat: 4gSodium: 190mgFiber: 4gSugar: 14g
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