A warm, apple-scented pan emerges from the oven: edges caramelized, top flecked with cinnamon, steam lifting the comforting aroma of baked oats and freshly softened apples. The first forkful yields a tender, custardy interior dotted with bright apple pieces and a gentle crunch from toasted nuts — a balance of creamy, chewy, and crisp that feels like a cozy hug on a brisk morning. This Oatmeal Apple Breakfast Bake is the kind of recipe that fills the house with nostalgia and invites slow conversation over second helpings.
Whether you’re feeding a sleepy family on a weekend, need a make-ahead weekday breakfast that reheats beautifully, or want a thoughtful dish for holiday brunch, this bake delivers. It’s approachable enough for novice cooks, flexible for dietary swaps, and comforting enough to become a seasonal favorite. If you love breakfasts that smell like fall and taste like home, you’ll want this on rotation. For another protein-forward morning idea to pair it with or rotate into your weekly plan, try this baked cottage cheese eggs recipe.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Servings: 6 (generous squares)
- Difficulty Level: Easy / Beginner-friendly
Nutrition Highlights
Estimated nutrition per serving (assuming 6 servings; recipe includes 1/4 cup chopped walnuts). These are approximate values calculated using USDA FoodData Central ingredient profiles; use them as guidance rather than precise lab-tested figures.
- Calories: ~243 kcal
- Protein: ~8.6 g
- Carbohydrates: ~35 g
- Fat: ~7.9 g
- Dietary Fiber: ~3.7 g
- Sugars: ~14–18 g (from apple + maple syrup)
Notes on these numbers: totals are based on rolled oats, 1.5 cups 2% milk, a medium apple, two large eggs, and 1/4 cup maple syrup, plus 1/4 cup chopped walnuts. For general dietary recommendations and more on fiber and balanced meals, trusted resources include USDA FoodData Central and Mayo Clinic guidance on healthy eating.
Perfect For…
- Cozy weekend mornings when you want something warming, hands-off, and shared.
- Make-ahead weekday breakfasts — portion and reheat for fast mornings.
- Brunch gatherings where you want a homey centerpiece that pairs well with coffee and fruit.
- Seasonal celebrations — apples and cinnamon make it a natural fit for autumn and winter.
- Families — it’s nutrient-dense, easy to adapt to picky eaters, and child-friendly.
Step-by-Step Instructions
Ingredients
- 2 cups old-fashioned oats
- 1 ½ cups milk (or almond milk for dairy-free)
- 1 large apple, diced (tart-sweet varieties like Honeycrisp, Fuji, or Gala work well)
- 2 eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup chopped walnuts or pecans (optional)
Optional ingredients and substitutions:
- Swap milk for unsweetened almond or oat milk to reduce dairy; adjust calories accordingly.
- Use ¼ cup chopped pecans instead of walnuts for a different nutty profile.
- Make it lower-sugar by reducing maple syrup to 2 tablespoons and adding 1–2 tbsp applesauce for moisture.
- For gluten-free, use certified gluten-free oats.
Preheat & Prep:
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish (or similar-sized casserole) with butter or nonstick spray.
Mix the Ingredients:
2. In a large bowl, whisk together the eggs, milk, maple syrup (or honey), and vanilla extract until smooth.
3. Stir in the oats, baking powder, cinnamon, and salt until evenly combined. Avoid overmixing — let the oats hydrate, but don’t beat air into the mixture.
4. Fold in the diced apples and nuts (if using).
Bake:
5. Pour the mixture into the greased baking dish and spread evenly. Optionally sprinkle a few extra apple cubes and reserved nuts on top for texture.
6. Bake for 30–35 minutes, or until the top is golden and the center is set. A toothpick inserted into the middle should come out mostly clean (a few moist crumbs are okay). Avoid overbaking to keep the interior tender.
Serve:
7. Let cool for 5 minutes before slicing. Serve warm. Refrigerate leftovers and reheat as needed.
Practical tips:
- If you like a more custardy interior, bake closer to 30 minutes; for a firmer, more set square, bake toward 35 minutes.
- If using frozen diced apples, thaw and drain excess liquid first to avoid sogginess.
- Toast nuts briefly in a dry skillet for 2–3 minutes to deepen flavor before folding them in.
Best Pairings
- Classic: A pat of butter or a drizzle of additional maple syrup and a steaming mug of coffee or tea.
- Fresh & bright: Serve with a dollop of plain Greek yogurt and a sprinkle of extra cinnamon for tang and protein.
- On the side: Crisp bacon or turkey sausage for a savory contrast.
- Portable: Cut into bars and wrap individually for breakfast-on-the-go or school lunches.
- For a brunch spread: Pair with a sweet bread or fritter; try complementing textures with an apple fritter bread for a full apple-themed table.
Shelf Life & Storage
- Room temperature: Not recommended for more than 8–12 hours — keep covered and cool if you must, but refrigeration is safer.
- Refrigerator: Store in an airtight container for 4–5 days. Reheat gently in the microwave or oven (350°F for 8–12 minutes) until warmed through.
- Freezer: Wrap tightly or place in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Pro Tips & Tricks
- Oat choice matters: Old-fashioned rolled oats offer the best texture — steel-cut oats will be too chewy unless pre-cooked, and quick oats can make the bake mushy.
- Apple variety: Choose a balance of sweet and tart — Honeycrisp or Fuji give good structure; Granny Smith lends a brighter tang.
- Texture control: For nuttier contrast, add half the nuts into the batter and reserve half for toasting and sprinkling on top.
- Doneness cues: The center should spring back slightly and not be liquid; a few moist crumbs on a toothpick are preferable to dryness.
- Make it a meal: Stir in 1/2 cup of plain Greek yogurt or a scoop of protein powder to boost protein density for a more filling breakfast.
Fun Flavor Ideas
- Vegan version: Substitute eggs with 2 tablespoons ground flaxseed + 6 tablespoons water (flax “eggs”), use almond milk, and choose maple syrup. Bake the same.
- Apple-crisp topping: Mix 2 tbsp oats, 2 tbsp brown sugar, 1 tbsp melted butter (or coconut oil), and a pinch of cinnamon; sprinkle on top before baking for a streusel finish.
- Pumpkin-spice twist: Replace 1/2 cup of liquid with 1/2 cup canned pumpkin, add 1/2 tsp pumpkin pie spice, and reduce cinnamon slightly.
- Berry-apple combo: Fold in 1/2 cup fresh or frozen blueberries for bursts of brightness. If using frozen, toss in a tablespoon of flour to reduce bleeding.
- Protein boost: Stir in 1/4–1/2 cup cottage cheese or Greek yogurt (reduce milk slightly) for a creamier, higher-protein bake.
All Your Questions Answered
Q: Can I make this gluten-free?
A: Yes—use certified gluten-free rolled oats to avoid cross-contamination.
Q: My bake was too wet in the middle — what went wrong?
A: Either underbaked or too much liquid. Check oven temperature accuracy, bake a few extra minutes, or reduce milk by 1–2 tablespoons next time.
Q: Can I prepare this the night before and bake in the morning?
A: Absolutely. Assemble, cover, and refrigerate overnight; bake an extra 3–5 minutes as it will be colder coming from the fridge.
Q: How can I make it less sweet?
A: Reduce the maple syrup to 2 tbsp and rely on the apple’s natural sweetness, or substitute a mashed banana for some of the sweetener.
Q: Is it freezer-friendly?
A: Yes — portion and freeze up to 2 months. Thaw in the fridge and reheat in the microwave or oven.
Conclusion
If you crave a breakfast that’s comforting, adaptable, and crowd-pleasing, this Oatmeal Apple Breakfast Bake is a winner — it smells like fall, reheats like a dream, and plays well with swaps for many diets. For other takes on baked oatmeal with apple and spice that can spark new ideas or complement this dish, check out this classic riff at Apple and Cinnamon Baked Oatmeal | Mel’s Kitchen Cafe and a cozy variation here: Apple Pie Baked Oatmeal – Erin Lives Whole.
I’d love to hear how you make it your own — share photos, substitutions, or your favorite apple variety in the comments and join the community of readers who keep breakfast interesting.
Print
Oatmeal Apple Breakfast Bake
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy, apple-scented breakfast bake featuring rolled oats and soft apples, perfect for a comforting morning meal.
Ingredients
- 2 cups old-fashioned oats
- 1 ½ cups milk (or almond milk for dairy-free)
- 1 large apple, diced
- 2 eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk together the eggs, milk, maple syrup, and vanilla extract until smooth.
- Stir in the oats, baking powder, cinnamon, and salt until combined.
- Fold in the diced apples and nuts (if using).
- Pour the mixture into the greased baking dish and spread evenly. Sprinkle extra apple cubes and nuts on top if desired.
- Bake for 30–35 minutes, or until the top is golden and the center is set.
- Let cool for 5 minutes before slicing and serve warm.
Notes
This bake is great for make-ahead breakfasts and can be refrigerated or frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 243
- Sugar: 16g
- Sodium: 115mg
- Fat: 7.9g
- Saturated Fat: 2g
- Unsaturated Fat: 5.9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3.7g
- Protein: 8.6g
- Cholesterol: 75mg
