Oatmeal Apple Breakfast Bake

Oatmeal Apple Breakfast Bake is a warm, cozy, and nourishing dish that’s perfect for starting the day on a comforting note. With tender apples, hearty oats, warm spices, and just the right touch of sweetness, this baked oatmeal feels like a hug in a bowl. I love making it for family breakfasts, meal prep, or lazy weekend mornings.

Why You’ll Love This Recipe

I love this recipe because it’s healthy, simple, and completely satisfying. It’s like having dessert for breakfast—but made with wholesome ingredients. The apples soften while baking and mingle with cinnamon and maple syrup to create a naturally sweet, fall-inspired flavor. Plus, it’s perfect for prepping ahead and reheats beautifully, making busy mornings easier and tastier.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Old-fashioned rolled oats

• Baking powder

• Ground cinnamon

• Salt

• Milk (dairy or non-dairy)

• Eggs

• Maple syrup or honey

• Vanilla extract

• Apples (peeled and chopped)

• Butter or coconut oil (melted)

• Optional: chopped nuts, raisins, or dried cranberries

Directions

1. I preheat the oven to 375°F (190°C) and lightly grease a baking dish (8×8 or similar size).

2. In a large bowl, I mix the oats, baking powder, cinnamon, and salt.

3. In another bowl, I whisk together the milk, eggs, maple syrup, vanilla, and melted butter or oil.

4. I add the wet ingredients to the dry and stir until combined.

5. I fold in the chopped apples and any optional add-ins like nuts or dried fruit.

6. I pour the mixture into the prepared baking dish and spread it evenly.

7. I bake for 35–40 minutes, or until the top is golden and the center is set.

8. I let it cool slightly before slicing and serving warm—sometimes with a splash of milk or a dollop of yogurt on top.

Servings and timing

This recipe makes about 6 servings. It takes around 10 minutes to prepare and 35–40 minutes to bake, so I usually have it ready in about 50 minutes.

Variations

Sometimes I swap the apples for pears or mix in mashed banana for added moisture and sweetness. I also love adding chopped walnuts or pecans for crunch. For a dairy-free version, I use almond milk and coconut oil. When I want to boost the protein, I stir in a scoop of protein powder or top it with Greek yogurt.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I warm individual portions in the microwave for about 30–60 seconds or in the oven at 300°F until heated through. It also freezes well—just slice, wrap, and reheat when ready.

FAQs

Can I use quick oats?

I prefer rolled oats for texture, but quick oats can work—they’ll just result in a softer, less chewy bake.

Do I have to peel the apples?

Not necessarily. I sometimes leave the peels on for extra fiber and texture, but peeling them makes for a smoother bite.

Can I make this vegan?

Yes, I use a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water per egg) and non-dairy milk and butter substitutes with great results.

Is this sweet enough without added sugar?

The maple syrup and apples provide plenty of natural sweetness, but I adjust to taste or add a bit more syrup when serving.

What apples are best for baking?

I like using firm apples like Honeycrisp, Granny Smith, or Fuji—they hold up well and provide great flavor.

Conclusion

Oatmeal Apple Breakfast Bake is a cozy, nourishing way to kick off the morning. It’s warm, filling, and full of comforting apple-cinnamon flavor. Whether I’m making it ahead for busy weekdays or enjoying it fresh out of the oven on a slow morning, it’s a reliable, delicious start to the day that always hits the spot.