This apple cinnamon baked oatmeal is the cozy fall breakfast you can pull together in one bowl with a whisk. What makes ours different is the unsweetened applesauce used. Most baked oatmeal recipes use a splash or skip it altogether, but ours uses a full cup, which does two things at once: it builds a deeper apple flavor throughout the bake, and it brings enough natural sweetness to the recipe that we used less added sugar. Then there’s the cinnamon-sugar topping that goes on before it bakes which gives you a crackly, slightly crisp top over a soft, tender oatmeal underneath. Divine!
I have developed over 40 easy recipes for breakfast for this site, because I love breakfast and I want to help you get something great on the table to start your day. Baked oatmeal is one of the best ways I know to do that. It is made for meal prep, which makes weekday mornings a whole lot easier. There is a personal reason I keep coming back to it too. High cholesterol runs in my family, so I have been working to get more oats and whole grains into our meals, and I would rather do that with something I actually look forward to eating. I have shared several of our favorite flavor combinations here so far, including our baked peach oatmeal, our lemon blueberry baked oatmeal, and our chocolate chip baked oatmeal, so there is something in the mix for different seasons and different preferences. This is the version that brings all your favorite fall vibes to your morning.
The other thing I love about this one is that everybody gets to customize their slice. We keep yogurt, chopped walnuts and pecans, and nut butter on hand so we can all top ours the way we want. A slice warms up in under a minute, so nobody is standing around waiting on breakfast. For busy mornings, having an easy breakfast you can enjoy quickly is a big win.
You’ll Love This Apple Cinnamon Baked Oatmeal
Real apple flavor, two ways. A good portion of applesauce and fresh chopped apple pieces give you tender bites of fruit throughout.
That cinnamon-sugar top though (YUM). It goes on before baking and sets into a crackly, slightly crisp layer across the pan.
Built for meal prep. Bake it once and reheat slices for days. This is the recipe that makes a hectic week easier.
Oats, apples, and ground flax all bring fiber. Leaving the apple skins on keeps even more of it, helping make this a breakfast that actually holds you until lunch.
The Best Apples for Baked Apple Oatmeal
Here is something I noticed while putting this together: almost nobody tells you which apples to use. Most baked oatmeal recipes just say apples and leave you to figure it out. It matters, though, because some varieties hold their shape in the oven and others break down into mush.
You want a firm apple that stays together when baked. The same varieties that work in our apple crisp with oat topping and our skillet fried apples are the right ones here too.
I have been using Cosmic Crisp lately, mostly because it’s the variety I’ve been snacking on daily with PB, and they are excellent in this. They’re firm, they hold up, and they are nice and sweet. Honeycrisp, Braeburn, Pink Lady, Gala, Fuji, and Haralson, all work well too. If you want more tartness to play against the sweetness, Granny Smith is the way to go.
One note on the sweeter varieties. Cosmic Crisp is quite sweet, and between the apple, the applesauce, and the brown sugar, you may find the finished bake sweeter than you want (it really depends on personal preference!). If that is the case, pull back the brown sugar a smidge (try using ⅓ cup instead of the ½ cup listed in the recipe card). I also found that a dollop of plain or vanilla Greek yogurt on top balances it out nicely, which is now how I eat it most of the time.
There is no need to peel the apples. The skins soften as it bakes and they add a little color and texture.
Ingredients for Apple Baked Oatmeal
- Salted butter. Melted and cooled slightly. It adds richness and keeps the oatmeal tender rather than dry.
- Large Eggs. They set the whole bake and give it enough structure to slice. Without them you would have a pan of loose oatmeal.
- Brown sugar. The main sweetener, and it brings a warm, molasses depth that pairs well with apple and cinnamon.
- Unsweetened applesauce. The ingredient doing the heavy lifting here. A full cup brings apple flavor and moisture to the whole bake, plus enough natural sweetness that less added sugar is needed.
- Milk. Use whatever you drink. Dairy milk works, and so does any plant-based milk you like.
- Vanilla extract. Rounds out the spices and the maple.
- Baking powder. Gives the bake a little lift so it is light rather than dense.
- Ground cinnamon. The main spice, and the one that makes this taste like fall.
- Pumpkin pie spice. A half teaspoon adds nutmeg, clove, and ginger notes without you having to measure three separate jars.
- Salt. Sharpens all the other flavors and keeps the sweetness from going flat.
- Ground flax. Adds fiber and a subtle nutty flavor, and it helps bind everything together.
- Old fashioned oats. Also sold as rolled oats. These are the right oats for baked oatmeal because they hold their texture. Do not swap in instant or steel-cut. If serving this breakfast to someone with celiac, be sure to use oats that are certified gluten-free.
- Chopped apple. About one apple’s worth, cut into small pieces. No peeling needed.
- Granulated sugar and a little cinnamon for the topping. Stirred together for the topping that goes over everything before it bakes.
You’ll find every measurement and the full step by step directions in the recipe card at the bottom of this post.
How to Make Baked Oatmeal with Apples
Preheat and prep the pan. Preheat your oven to 350°F. Spray an 8×8 or 9×9 inch baking dish with nonstick cooking spray and set it aside.
Whisk the wet ingredients. In a large bowl, whisk together the milk, eggs, brown sugar, melted butter, applesauce, and vanilla extract until combined.
Add the dry ingredients. Slowly mix in the baking powder, salt, cinnamon, pumpkin pie spice, ground flax, and oats into the wet mixture until combined. Then add the chopped apple and give it a gentle stir so the pieces are distributed throughout.
Transfer the oatmeal mixture into the prepared the pan. Carefully pour the oat mixture into the prepared baking dish and spread it into an even layer.
Add the cinnamon-sugar topping. Stir the granulated sugar and cinnamon together in a small bowl, then sprinkle it evenly over the top.
Let it rest. Cool for 5 minutes before serving. It firms up as it sits, and this short rest is what lets you cut clean slices.
Serve it up. Spoon or slice the oatmeal and add your favorite toppings.
Serving and Topping Ideas
Baked oatmeal with apples and cinnamon is yummy plain, but the toppings are half the fun and they let everybody have it their way.
- A splash of milk. Poured over a slice, this makes your bake feel a little closer to a bowl of oatmeal.
- A dollop of vanilla or plain Greek yogurt. My favorite addition, especially with sweeter apples, since the tang cuts through the sweetness.
- A drizzle of maple syrup. For anyone who wants it a tad sweeter.
- Chopped nuts. Pecans, walnuts, or sliced almonds add a welcome crunch against all that soft oatmeal.
- A spoonful of nut butter. A dollop of peanut butter or almond butter melts nicely into a warm slice of this oatmeal.
- Fresh fruit. Berries or sliced banana on top adds more fruit to your meal.
- More apple cinnamon goodness: cinnamon skillet apples!
Variation Ideas for Baked Apple Pie Oatmeal
- Add raisins or dried cranberries. Stirring in ½ Cup in with the apple pieces.
- Fold in nuts before baking. Adding ½ cup of chopped pecans or walnuts mixed into the batter gives you crunch throughout rather than just on top.
- Sweeten with maple syrup instead. If you would rather use a natural sweetener than a refined sugar, swap in pure maple syrup for the brown sugar in an equal amount. It gives the bake a slightly different warmth and works nicely with the apple and cinnamon. Since maple syrup is a liquid, the finished bake will be a little softer. If you prefer a firmer, easy-to-slice style oatmeal, pull the milk back a tad.
- Swap the spices. Apple pie spice in place of the pumpkin pie spice, or add a pinch of ground ginger or cardamom.
- Use brown sugar in the topping. Brown sugar instead of granulated gives the top a deeper, more caramel flavor.
- Make it dairy free. Use your favorite plant-based milk (like almond milk or oat milk) and swap melted coconut oil for the butter.
- Try pears. Firm pears in place of the apples make a good late fall version.
How to Store Baked Apple Cinnamon Oatmeal
Store fully cooled leftovers in an airtight container in the fridge for up to 5 days. If desired, you can simply let the pan cool then cover it tightly with saran wrap and refrigerate.
To reheat a slice, microwave it for about 30 to 45 seconds, or warm it in a 350°F oven for 5 to 10 minutes. A splash of milk poured over before reheating keeps it from drying out and is a nice touch either way.
Can You Make Baked Oatmeal Ahead of Time?
Yes, and this is where this recipe really shines. The simplest approach is to bake it fully, refrigerate it, and reheat slices as you go through the week.
You can also assemble it the night before. Mix everything, pour it into the pan, cover it, and refrigerate overnight. Hold the cinnamon-sugar topping until just before it goes in the oven. Add a few extra minutes to the bake time since you are starting from cold.
Freezing Baked Oatmeal
This freezes well for up to 3 months. Cool the pan completely, cut it into individual slices, and wrap each one or layer them in a freezer-safe container with parchment between the layers. Thaw overnight in the refrigerator, then reheat as usual. You can also microwave a slice straight from frozen, just give it a bit longer and check as you go.
Expert Tips for Healthy Baked Apple Oatmeal
Use old fashioned oats, not instant. Quick oats absorb liquid differently and will give you a softer, pastier texture. Steel-cut oats will not soften enough in this bake time.
Cut the apple pieces small. Pieces around a half inch cook through in the time the bake needs. Large chunks can still be firm when the oatmeal is set.
Taste your apple first. Since you are adjusting sweetness based on the variety, it is worth knowing what you are working with before you measure the brown sugar.
Let it cool for those 5 minutes. It looks done and it smells done, but it keeps setting up as it rests. Cutting in immediately gives you a looser slice.
Check the center, not the edges. The edges will look golden and finished well before the middle sets. You want the center to be almost set with just the slightest give.
Apple Baked Oatmeal Recipe FAQs
Firm baking apples that hold their shape are the best choice for apple baked oatmeal. Try Honeycrisp, Cosmic Crisp, Braeburn, Pink Lady, Gala, Fuji, Haralson, and Granny Smith (for a less-sweet variety). Softer varieties like Red Delicious or McIntosh will break down into mush as the oatmeal bakes.
I would not recommend this swap. Quick oats are cut smaller and absorb liquid faster, which gives you a denser, pastier result instead of the distinct oat texture you want in a baked oatmeal. Old fashioned rolled oats are the right call here.
Nope! The skins soften during baking and add a little color and texture. One less step.
The eggs are what set this into something sliceable, so taking them out changes the texture quite a bit. If you need to, two flax eggs (2 tablespoons ground flax whisked with 6 tablespoons water, rested for 5 minutes) is the closest substitute, though the result will be softer and you will want to serve it with a spoon rather than slicing it.
It most likely needs a few more minutes in the oven. The center sets last, and it should be almost set with just a slight give when you pull it. If the edges are getting too dark while you wait, lay a piece of foil loosely over the top for the rest of the bake.
Love This Recipe? Try One of These Other Easy Meal Prep Breakfast Ideas Next!
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Baked Oatmeal with Apples and Cinnamon
Equipment
Ingredients
For the Oatmeal
- ¼ Cup salted butter, melted and cooled slightly
- ½ Cup brown sugar (light or dark)
- 2 large eggs
- 1 Cup unsweetened applesauce
- 1 + ¼ Cup milk of choice (I use skim or 2% dairy milk, you can also used plant-based milk if preferred)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 Tablespoons ground flax
- 3 Cups old-fashioned rolled oats
- 1 Cup chopped apple pieces (about 1 apple)
Cinnamon-Sugar Topping
- 1 Tablespoon granulated sugar
- ¼ teaspoon ground cinnamon
Optional Toppings
- A simple drizzle of maple syrup, a dollop of vanilla Greek yogurt, chopped nuts (like pecans, walnuts, or sliced almonds), a spoonful of peanut butter or almond butter, fresh berries, or slices of banana, etc.
Instructions
- Preheat and prep the pan. Preheat your oven to 350°F. Spray an 8×8 or 9×9 inch baking dish with nonstick cooking spray and set it aside.
- Whisk together the wet ingredients and brown sugar. In a large mixing bowl, whisk together the wet ingredients until combined.¼ Cup salted butter, melted and cooled slightly½ Cup brown sugar2 large eggs1 Cup unsweetened applesauce1 + ¼ Cup milk of choice1 teaspoon vanilla extract
- Add the dry ingredients. Slowly mix in the baking powder, salt, cinnamon, pumpkin pie spice, ground flax, and oats. Then add the chopped apple and give it a gentle stir so the pieces are distributed throughout.1 teaspoon baking powder1 teaspoon ground cinnamon½ teaspoon pumpkin pie spice¼ teaspoon salt2 Tablespoons ground flax3 Cups old-fashioned rolled oats1 Cup chopped apple pieces
- Pour the oat mixture into the prepared baking pan. Carefully pour the oat mixture into the prepared baking dish and spread it into an even layer.
- Sprinkle the cinnamon-sugar topping over the oat mixture. Stir the granulated sugar and cinnamon together in a small bowl, then sprinkle it evenly over the top.1 Tablespoon granulated sugar¼ teaspoon ground cinnamon
- Bake. Bake for 28 to 33 minutes, until the center is almost set and the edges are golden brown.
- Let it rest for 5 minutes before serving. It firms up as it sits, and this short rest is what lets you cut clean slices.
- Add your favorite toppings as desired and enjoy!
Notes
- Add raisins or dried cranberries. Stir in ½ Cup with the apple pieces.
- Fold in nuts before baking. Add ½ Cup of chopped pecans or walnuts for more texture / crunch throughout the oatmeal.
- Sweeten with maple syrup instead. If desired, swap in pure maple syrup 1-for-1 for the brown sugar. Since maple syrup is a liquid, the finished bake will be a little softer. If you prefer a firmer, easy-to-slice style oatmeal, pull the milk back a tad.
- Swap the spices. Apple pie spice in place of the pumpkin pie spice, or add a pinch of ground ginger or cardamom.
- Use brown sugar in the topping. Brown sugar instead of granulated gives the top a deeper, more caramel-like flavor.
- Make it dairy free. Use your favorite plant-based milk and swap melted coconut oil for the butter.
- Try pears. Firm pears in place of the apples make a good late fall version.
Meredith says
Great breakfast option for fall, or anytime you want an easy oatmeal for your mornings.