Healthy Apple Baked Oatmeal Recipe

I’m sharing a make-ahead apple pie baked oatmeal that fits perfectly into my Apple Oatmeal Breakfast rotation and hides a surprising maple-cinnamon twist to keep mornings interesting.

I didn’t plan on turning pantry staples into something that tastes like apple pie, but this healthy apple baked oatmeal surprised me. Using old fashioned rolled oats and a warm sprinkle of ground cinnamon, it’s a make-ahead breakfast that keeps the week interesting.

The flavors feel like fall without being cloying, and each spoonful somehow gets more addictive as it cools. I make it when mornings are rushed but I still want real food, and somehow it vanishes before I get a second bite.

There’s a tiny trick I do that amps up the flavor, you’ll wanna try it. Apple Oatmeal Breakfast

Ingredients

• Whole grain, fiber rich, keeps you full, gentle on blood sugar, great for breakfast.
• Adds natural sweetness and crunch, vitamin C, fiber, bright tart notes sometimes.
• Adds creaminess, protein and calcium, choose dairy or almond for lower calories.
• Binds everything together, gives protein and structure, helps set the bake.
• Optional crunch and healthy fats, omega 3s in walnuts, slightly bitter nutty taste.
• Natural sweetener, adds caramel notes, less processed than sugar, still adds calories.
• Warm spice, tiny antioxidant boost, enhances sweetness without adding sugar.

Ingredient Quantities

• 2 cups old fashioned rolled oats
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 2 cups milk (dairy or unsweetened almond)
• 1/4 cup pure maple syrup
• 1 large egg lightly beaten
• 2 tbsp unsalted butter melted or coconut oil
• 1 tsp vanilla extract
• 2 medium apples about 2 cups peeled cored and chopped
• 1/4 cup chopped walnuts or pecans optional
• 1/4 cup raisins or dried cranberries optional
• 2 tbsp packed light brown sugar optional for sprinkling

How to Make this

1. Preheat oven to 350 F and lightly grease an 8×8 or 9×9 baking dish with the melted butter or coconut oil; set aside.

2. In a big bowl stir together 2 cups rolled oats, 1 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg and 1/2 tsp fine sea salt until evenly mixed.

3. In another bowl whisk 2 cups milk, 1/4 cup pure maple syrup, the lightly beaten egg, 2 tbsp melted butter or coconut oil (if not already used), and 1 tsp vanilla until smooth.

4. Pour the wet mix into the dry ingredients and stir just until combined, then fold in the 2 cups chopped apples. If using, toss in 1/4 cup chopped walnuts or pecans and 1/4 cup raisins or dried cranberries.

5. Let the mixture sit 5 to 10 minutes so the oats absorb some liquid; this makes the texture creamier and helps everything bake evenly.

6. Transfer the batter to the prepared dish, spread level, and press a few extra apple pieces on top if you like them a little caramelized. Sprinkle the optional 2 tbsp packed light brown sugar over the top for a sweet crust.

7. Bake on the center rack for 35 to 40 minutes, or until the top is golden and the center is set and not jiggly. Ovens vary so check at 30 minutes if yours runs hot.

8. Let cool for about 10 minutes before slicing so it firms up, then serve warm. Leftovers keep covered in the fridge for up to 4 days and reheat great in the microwave.

Equipment Needed

1. 8×8 or 9×9 baking dish, lightly greased
2. Large mixing bowl and a medium bowl youll use both for dry and wet stuff
3. Measuring cups (2 cup, 1/4 cup, tbsp) and measuring spoons
4. Whisk (or fork) for the wet mix
5. Rubber spatula or wooden spoon for stirring and folding
6. Chef’s knife and cutting board to peel, core and chop the apples
7. Small saucepan or microwave safe bowl to melt the butter or coconut oil
8. Oven mitts and a cooling rack to let it rest before slicing

FAQ

Healthy Apple Baked Oatmeal Recipe Substitutions and Variations

• Milk: use unsweetened oat milk or soy milk in equal amounts, they’ll keep it creamy. Or try 1 3/4 cups water plus 1/4 cup plain yogurt for a slightly tangy, thicker bake.
• Egg: swap one egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes, or use 1/4 cup unsweetened applesauce or mashed banana. Flax gives the best structure.
• Butter or coconut oil: replace with a neutral oil like avocado or light olive oil in equal amounts, or use 1/4 cup unsweetened applesauce to cut fat, though it will be a bit denser.
• Pure maple syrup: use honey or agave nectar 1 to 1 if not vegan, or substitute 3 or 4 tablespoons packed brown sugar plus a splash of milk to restore moisture.

Pro Tips

1) Let the batter sit longer than 5–10 minutes, even up to 20–30 minutes or overnight in the fridge. The oats soak up more liquid and you get a creamier, almost custardy center. If it gets too thick, stir in a splash of milk before you bake.

2) Toss the chopped apples with a little lemon juice and a tablespoon of maple or brown sugar. That keeps them from going brown, helps them caramelize in the oven, and gives more flavor. Cut apples smaller if you want even distribution, bigger if you want noticeable chunks.

3) Toast the nuts first and chop them fairly small. Toasting amps the flavor and chopping small keeps the bake from getting heavy. If you use raisins or cranberries, soak them briefly in hot tea or warm water so they plump up and dont dry out the bake.

4) Watch the bake in the last 10 minutes. Check at 30 minutes, cover loosely with foil if the top browns too fast, and consider pulling it out a minute or two before it looks totally set if you like a softer center — it will finish setting as it cools. Let it rest at least 10 minutes before slicing so it firms up and slices clean.