Oatmeal Apple Breakfast Bake
There’s nothing like the warm, cinnamon-scented aroma of apples and oats baking in the morning to make a house feel like home. This Oatmeal Apple Breakfast Bake combines tender baked oats, tender apple bites, and a golden, slightly crisp top — a texture that’s both comforting and satisfying. The first spoonful hits with a cozy sweetness from maple syrup, a hint of vanilla, and the earthy crunch of toasted walnuts; the apple pieces add bursts of juiciness that make every bite interesting.
Whether you’re easing into a slow Sunday morning, feeding a small crowd on a holiday weekend, or prepping grab-and-go breakfasts for a busy workweek, this bake is a forgiving, make-ahead solution. It reheats beautifully and fits into lunchboxes or brunch tables with equal grace. If you want a slightly different spin or serving idea, check out this detailed version of the same concept at Oatmeal Apple Breakfast Bake.
At a Glance
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 40–45 minutes
- Servings: 6 (about 1 generous square per person)
- Difficulty Level: Easy — great for beginner bakers and busy home cooks
Nutrition Highlights
Estimated nutrition per serving (1 of 6). These values are approximate and were calculated using standard ingredient nutrition profiles from USDA FoodData Central and other reputable nutrition databases; actual values will vary depending on specific brands and ingredient choices (for example, using almond milk instead of dairy milk lowers calories and fat).
- Calories: ~250 kcal
- Protein: ~9.5 g
- Carbohydrates: ~35 g
- Fat: ~9 g
- Dietary Fiber: ~4 g
- Sugars: ~15 g (natural and added)
- Sodium: ~150 mg
Notes:
- Swapping whole milk for unsweetened almond milk reduces calories by ~30–40 kcal per serving and lowers total fat.
- Using less maple syrup or a sugar substitute will reduce total sugars and calories.
(Estimates are based on typical amounts for rolled oats, whole milk, a large apple, eggs, maple syrup, and walnuts per the USDA FoodData Central database.)
Why You’ll Love It
This bake is all about comfort and convenience. The aroma — warm cinnamon and baked apple — evokes family kitchens and quiet fall mornings, making it a sentimental favorite for seasonal gatherings. It’s also highly practical: assemble in minutes, bake, and serve warm, or portion for breakfasts all week. Health-wise, it’s a fiber-forward dish thanks to the oats and apple, with a balance of protein from eggs and healthy fats from nuts. Make it to soothe a chilly morning, impress guests at brunch, or simplify breakfast prep without sacrificing flavor.
Step-by-Step Instructions
Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ cups milk (or almond milk for dairy-free)
- 1 large apple, peeled if desired and diced (~1–1¼ cups diced)
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup chopped walnuts or pecans (optional)
Optional ingredients and substitutions
- Use 1 cup mixed berries or 1 mashed banana instead of apple for a different flavor.
- For a vegan version: substitute eggs with 2 tablespoons ground flaxseed + 6 tablespoons water (let sit 5 minutes), use maple syrup and almond milk.
- Make it gluten-free: ensure oats are certified gluten-free.
- Reduce sweetness: use 2 tablespoons maple syrup or a sugar substitute if you prefer less sweet.
Preheat & Prep
- Preheat oven to 350°F (175°C). Grease an 8×8-inch or similar baking dish with butter or nonstick spray.
- If using walnuts, toast them briefly in a dry skillet for 2–3 minutes until fragrant (optional).
Mix the Ingredients
3. In a large bowl, whisk together the eggs, milk, maple syrup (or honey), and vanilla extract until smooth.
4. Stir in the oats, baking powder, cinnamon, and salt. Let the mixture sit 5 minutes so oats begin to hydrate.
5. Fold in the diced apples and chopped nuts (if using), distributing them evenly.
Bake
6. Pour the mixture into the greased baking dish and spread evenly. Smooth the top with a spatula.
7. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean. The center will set as it cools.
Serve
8. Let cool for 5 minutes before slicing. Serve warm, or refrigerate and reheat portions for quick breakfasts.
Practical tips
- Avoid overmixing once the oats are added; stir just enough to combine to preserve texture.
- If the top browns too quickly but the center is still soft, tent loosely with foil for the last 10 minutes.
- Doneness cue: a slight jiggle in the center is fine; the bake should firm up while cooling. For a firmer texture, bake an additional 5 minutes.
For another apple-forward baked oats idea and presentation inspiration, you might like this apple crumble-style recipe at Baked Apple Crumble.
Serving Suggestions
- Serve warm with a pat of butter or a drizzle of warmed maple syrup.
- Top with a dollop of Greek yogurt or a splash of cream for extra richness.
- Add a scoop of vanilla ice cream for a dessert-like treat.
- Pair with coffee, chai tea, or a steamed latte for brunch.
- Cut into squares and pack as a portable breakfast with a piece of fruit and a hard-boiled egg for protein.
Storage Instructions
- Room temperature: Not recommended to keep at room temp for more than 2 hours for food safety.
- Refrigeration: Store in an airtight container for up to 4–5 days. Reheat portions in the microwave (30–60 seconds) or in a 350°F oven until warmed through.
- Freezer: Wrap individual portions tightly or place in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat.
Pro Tips & Tricks
- Best oats: Use old-fashioned rolled oats for structure and a tender, porridge-like interior; instant oats will become too mushy, and steel-cut oats won’t soften enough unless pre-cooked.
- Apple choice: Honeycrisp or Fuji hold a little texture and add sweetness; Granny Smith adds pleasant tartness. Dice uniformly so they cook evenly.
- Texture control: For a creamier, almost custardy center, add an extra 1–2 tablespoons of milk. For a firmer bar, reduce milk by 2–3 tablespoons.
- Nuts: Toasting nuts intensifies flavor; fold in half and reserve some for sprinkling on top before baking for added crunch and presentation.
- Spice boost: Add ¼ tsp nutmeg or ½ tsp cardamom for a warmer spice profile.
Creative Twists
- Vegan Maple-Pear: Replace apples with diced pears, swap eggs for flax eggs (2 tbsp ground flax + 6 tbsp water), and use almond milk. Finish with a pecan streusel on top.
- Apple Pie Baked Oatmeal: Add 1–2 tablespoons brown sugar, ½ teaspoon nutmeg, and a splash of lemon juice for that classic pie profile. Top with a crumble made of oats, butter (or vegan butter), and brown sugar.
- Savory-Sweet: Reduce maple syrup to 1 tablespoon, omit nuts, add a pinch of coarse salt, and fold in ¼ cup grated cheddar (optional) and thin apple slices for a savory-sweet brunch bar.
Recipe Q&A
Q: Can I use quick oats instead of old-fashioned oats?
A: You can, but quick oats will absorb more liquid and result in a softer, denser texture. Reduce liquid slightly or expect a more pudding-like bake.
Q: How do I prevent the bake from being soggy?
A: Make sure oats sit a few minutes to absorb liquid before baking, don’t over-add milk, and test for doneness — bake until a toothpick comes out mostly clean. Letting it cool slightly also helps it firm up.
Q: Can I make this ahead for a week of breakfasts?
A: Yes — bake, cool, and store individual portions in airtight containers in the fridge for up to 4–5 days. Reheat as needed.
Q: Is this recipe suitable for diabetics?
A: It contains natural and added sugars. Use a sugar substitute, reduce maple syrup, use low-sugar milk alternatives, and consult individual dietary needs. The oats provide fiber, which helps moderate blood sugar response, but portion control remains important.
Q: How do I make the bake nut-free?
A: Omit walnuts/pecans and optionally replace with seeds like pumpkin or sunflower if nut-allergic.
Conclusion
This Oatmeal Apple Breakfast Bake is a warm, versatile, and comforting recipe that balances ease with memorable flavor — perfect for cozy mornings, brunch gatherings, or a streamlined weekly breakfast. If you love apple-and-cinnamon baked oats, explore variations like Apple and Cinnamon Baked Oatmeal for an Amish-style approach, or try the pie-inspired take at Apple Pie Baked Oatmeal for more ideas. I’d love to hear how yours turns out — share a photo or comment below and join our community of home bakers.
Print
Oatmeal Apple Breakfast Bake
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy and satisfying baked dish combining oats, apples, and walnuts, perfect for breakfast or brunch.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 ½ cups milk (or almond milk for dairy-free)
- 1 large apple, peeled if desired and diced (~1–1¼ cups diced)
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp ground 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.
- If using walnuts, toast briefly in a dry skillet for 2–3 minutes until fragrant (optional).
- In a large bowl, whisk together the eggs, milk, maple syrup (or honey), and vanilla extract until smooth.
- Stir in the oats, baking powder, cinnamon, and salt. Let sit for 5 minutes to hydrate oats.
- Fold in diced apples and chopped nuts (if using).
- Pour the mixture into the greased baking dish and spread evenly.
- Bake for 30–35 minutes until the top is golden and a toothpick comes out mostly clean.
- Let cool for 5 minutes before slicing and serve warm, or refrigerate and reheat portions as needed.
Notes
Use almond milk for a dairy-free version. Can be made gluten-free by using certified gluten-free oats.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 9.5g
- Cholesterol: 70mg
