Picture a pan of warm, cinnamon-kissed oats, soft baked apples, and a lightly crisp top coming out of the oven as you pour your first cup of coffee. This Oatmeal Apple Breakfast Bake is simple to throw together and even better the next day. It’s hearty without feeling heavy, naturally sweetened, and perfect for busy mornings.
Make it on Sunday, and you’ll have breakfast ready for most of the week. Kids like it, adults love it, and your kitchen will smell like a bakery.
Oatmeal Apple Breakfast Bake - Cozy, Make-Ahead Morning Comfort
Ingredients
- Old-fashioned rolled oats (not quick oats)
- Apples (2 medium; Honeycrisp, Gala, or Granny Smith)
- Eggs (2 large)
- Milk (2 cups; dairy or unsweetened almond/oat milk)
- Pure maple syrup or honey (about 1/3 cup)
- Unsweetened applesauce (1/2 cup)
- Baking powder (1 1/2 teaspoons)
- Ground cinnamon (2 teaspoons)
- Vanilla extract (2 teaspoons)
- Salt (1/2 teaspoon)
- Chopped nuts (optional; walnuts or pecans)
- Raisins or dried cranberries (optional)
- Butter or coconut oil (for greasing the pan)
Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9x9-inch or similar baking dish with butter or coconut oil. This helps the edges crisp and the bake release cleanly.
- Mix the dry ingredients: In a large bowl, stir together 3 cups rolled oats, baking powder, cinnamon, and salt. If using nuts or raisins, add 1/2 cup now so they’re evenly distributed.
- Whisk the wet ingredients: In another bowl, whisk the eggs, milk, maple syrup, applesauce, and vanilla until smooth. The applesauce adds moisture and a little sweetness without extra sugar.
- Chop the apples: Core and dice the apples into small, bite-size pieces (no need to peel unless you prefer). Aim for even pieces so they soften at the same rate.
- Combine: Pour the wet mixture into the dry ingredients and stir just until combined. Fold in the chopped apples. The mixture will look loose—that’s good.
- Transfer to the pan: Pour into the prepared baking dish and spread evenly. If you like, sprinkle extra nuts or a pinch of cinnamon on top for texture and color.
- Bake: Bake for 35–40 minutes, until the center is set and the top is lightly golden. A toothpick inserted in the center should come out mostly clean.
- Rest and slice: Let it cool for 10–15 minutes so it sets up and slices neatly. Cut into squares and serve warm as is or with a splash of milk or a dollop of yogurt.
- Make it yours: For a crisper top, broil for 1–2 minutes at the end, watching closely. For a softer, more custardy texture, reduce bake time by a couple of minutes.
What Makes This Special
This breakfast bake strikes a balance between cozy and practical. The texture sits between oatmeal and a muffin—soft, tender, and just structured enough to slice.
Apples add natural sweetness and a little juiciness, while cinnamon and vanilla bring warm flavor without a pile of sugar. It’s also easy to customize. You can swap dairy for plant-based milk, toss in nuts for crunch, or add raisins for extra sweetness.
If you love make-ahead meals, this one checks every box.
Shopping List
- Old-fashioned rolled oats (not quick oats)
- Apples (2 medium; Honeycrisp, Gala, or Granny Smith)
- Eggs (2 large)
- Milk (2 cups; dairy or unsweetened almond/oat milk)
- Pure maple syrup or honey (about 1/3 cup)
- Unsweetened applesauce (1/2 cup)
- Baking powder (1 1/2 teaspoons)
- Ground cinnamon (2 teaspoons)
- Vanilla extract (2 teaspoons)
- Salt (1/2 teaspoon)
- Chopped nuts (optional; walnuts or pecans)
- Raisins or dried cranberries (optional)
- Butter or coconut oil (for greasing the pan)
Step-by-Step Instructions
- Prep the oven and pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish with butter or coconut oil. This helps the edges crisp and the bake release cleanly.
- Mix the dry ingredients: In a large bowl, stir together 3 cups rolled oats, baking powder, cinnamon, and salt.If using nuts or raisins, add 1/2 cup now so they’re evenly distributed.
- Whisk the wet ingredients: In another bowl, whisk the eggs, milk, maple syrup, applesauce, and vanilla until smooth. The applesauce adds moisture and a little sweetness without extra sugar.
- Chop the apples: Core and dice the apples into small, bite-size pieces (no need to peel unless you prefer). Aim for even pieces so they soften at the same rate.
- Combine: Pour the wet mixture into the dry ingredients and stir just until combined.Fold in the chopped apples. The mixture will look loose—that’s good.
- Transfer to the pan: Pour into the prepared baking dish and spread evenly. If you like, sprinkle extra nuts or a pinch of cinnamon on top for texture and color.
- Bake: Bake for 35–40 minutes, until the center is set and the top is lightly golden.A toothpick inserted in the center should come out mostly clean.
- Rest and slice: Let it cool for 10–15 minutes so it sets up and slices neatly. Cut into squares and serve warm as is or with a splash of milk or a dollop of yogurt.
- Make it yours: For a crisper top, broil for 1–2 minutes at the end, watching closely. For a softer, more custardy texture, reduce bake time by a couple of minutes.
Keeping It Fresh
Let the bake cool completely, then store in an airtight container.
It keeps well in the fridge for up to 5 days. Reheat individual slices in the microwave for 30–60 seconds or warm in a 300°F (150°C) oven for 10 minutes. For longer storage, freeze portions wrapped tightly and placed in a freezer bag for up to 2 months.
Reheat from frozen in the microwave or thaw overnight in the fridge and warm in the oven. Add a splash of milk after reheating if the texture feels dry.
Why This is Good for You
Oats bring soluble fiber, especially beta-glucan, which supports heart health and helps keep you full. Apples add more fiber plus vitamin C and natural sweetness.
Using maple syrup and applesauce lets you keep the overall sugar modest while still getting a dessert-like feel. The eggs and milk boost protein, making the bake more satisfying than standard oatmeal. If you add nuts, you get healthy fats and extra crunch.
Overall, it’s a balanced, steady-energy breakfast that doesn’t spike and crash.
Pitfalls to Watch Out For
- Using quick oats: Quick oats can turn mushy and lose structure. Stick to old-fashioned rolled oats.
- Overbaking: Too long in the oven and it can dry out. Start checking around 35 minutes.
- Big apple chunks: Large pieces may stay firm.Dice apples small for even softness.
- Too much sweetener: Remember apples and applesauce already add sweetness. Taste the batter and adjust lightly.
- Not letting it rest: Cutting immediately can make it crumble. A short rest helps it set.
Alternatives
- Dairy-free: Use almond, oat, or soy milk.Swap butter for coconut oil when greasing.
- Egg-free: Replace each egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water per egg, rested 5 minutes) for a vegan version.
- No maple syrup: Use honey or date syrup. For a lower-sugar option, reduce to 2 tablespoons and add a handful of raisins.
- Different fruit: Pears work beautifully. In summer, try peaches or blueberries; in fall, add cranberries.
- Spice swap: Add nutmeg or cardamom for a warm twist.A pinch of ground ginger adds brightness.
- Protein boost: Stir in 1/2 cup plain Greek yogurt with the wet ingredients or add a scoop of unflavored protein powder and a splash more milk.
- Gluten-free: Use certified gluten-free oats to avoid cross-contamination.
FAQ
Can I assemble this the night before and bake in the morning?
Yes. Stir the batter together, cover, and refrigerate overnight. In the morning, give it a quick stir, pour into the pan, and bake.
You may need an extra 5 minutes since it starts cold.
What apples work best?
Crisp, slightly tart apples like Honeycrisp or Granny Smith hold their shape and balance sweetness. Gala and Fuji also work if you want a sweeter bake.
How do I keep it from being too sweet?
Use unsweetened applesauce and reduce maple syrup to 2 tablespoons. Skip dried fruit or choose unsweetened varieties.
A pinch of salt and extra cinnamon can enhance flavor without sugar.
Can I make it nut-free?
Absolutely. Leave out the nuts and add pumpkin or sunflower seeds if you want some crunch. Always check labels if you’re baking for someone with allergies.
Is steel-cut oatmeal okay here?
Not for this version.
Steel-cut oats need more liquid and time. If you only have steel-cut, par-cook them first or look for a bake specifically designed for them.
How do I serve leftovers?
Reheat a square and top with a splash of milk, Greek yogurt, or a spoonful of nut butter. Fresh fruit on the side makes it feel new again.
Can I make it in muffin cups?
Yes.
Grease a 12-cup muffin tin or use liners, fill almost to the top, and bake 20–25 minutes. Great for grab-and-go breakfasts.
Final Thoughts
This Oatmeal Apple Breakfast Bake is a comfort-food staple that fits real life. It’s simple, adaptable, and ready when you are—weekday mornings included.
With wholesome ingredients and cozy flavor, it turns breakfast into something you can look forward to without extra effort. Bake once, eat well all week, and enjoy the calm that comes with knowing breakfast is handled.
Printable Recipe Card
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