Description
This Cinnamon Apple Baked Oatmeal recipe offers a warm, comforting, and wholesome breakfast option. Made with oats, apples, cinnamon, and a hint of maple syrup, it’s baked to golden perfection and topped with optional additions like whipped cream or nut butter for an extra indulgent touch. Perfect for meal prep, this baked oatmeal can be stored and reheated with ease, making mornings hassle-free and nutritious.
Ingredients
Scale
For the Oatmeal:
- Cooking spray or 1 tablespoon butter (for greasing)
- 2 ¼ cups old fashioned oats
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups milk
- ½ cup unsweetened applesauce
- ¼ cup maple syrup
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup apples, diced
- ⅓ cup walnuts, chopped
Optional Toppings:
- Whipped cream or Greek yogurt
- Apples, sliced
- Nut butter
- Maple syrup or honey
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan (2-quart capacity) with cooking spray or butter to prevent sticking.
- Mix dry and wet ingredients: In a large mixing bowl, combine old fashioned oats, cinnamon, baking powder, and salt. Then add milk, unsweetened applesauce, maple syrup, eggs, melted butter, and vanilla extract. Stir everything until the mixture is evenly combined.
- Add apples and walnuts: Gently fold in the diced apples and chopped walnuts to distribute them through the batter evenly without overmixing.
- Transfer and bake: Pour the oatmeal batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 30 to 35 minutes or until the baked oatmeal is set in the center and has turned a beautiful golden brown on top.
- Cool and serve: Remove from the oven and let cool for 5 minutes. Slice into either 6 large rectangles or 9 smaller squares. Serve warm, topped with optional whipped cream, Greek yogurt, sliced apples, nut butter, or an extra drizzle of maple syrup if desired.
Notes
- Storage: After the baked oatmeal has cooled completely, cover it tightly or transfer it to an airtight container and refrigerate for up to 1 week. Do not add toppings before storing.
- Reheating: Reheat leftovers in a preheated 350°F oven for about 10 minutes until warmed through or microwave in 30-second increments until hot.
- Freezing: Cool the baked oatmeal to room temperature, wrap the entire pan tightly in plastic cling wrap followed by aluminum foil, and freeze for up to 3 months. Alternatively, slice into portions first, wrap each slice tightly in plastic wrap, then place in an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 70 mg
