Name: Oatmeal Apple Breakfast Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 2 apples, peeled and chopped; 2 eggs; 2 cups milk (dairy or non-dairy); 1/4 cup maple syrup or honey; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp nutmeg; 1 tsp baking powder; 1/4 tsp salt; 1/2 cup chopped nuts (optional); 1 tbsp butter or coconut oil (for greasing)

This Oatmeal Apple Breakfast Bake is a cozy, nourishing dish that’s perfect for starting my morning right. It’s filled with hearty oats, warm spices, and tender apples—all baked into a soft, satisfying casserole. I love how it makes the whole kitchen smell like apple pie but feels wholesome enough to enjoy guilt-free.

Why You’ll Love This Recipe

I love how comforting and convenient this recipe is. It’s ideal for meal prepping, and I can make a big batch at the beginning of the week and reheat it each morning. The apples give it a natural sweetness, while the cinnamon and vanilla bring that warm, bakery-style flavor. It’s also super customizable—I switch up the fruits, nuts, or add-ins depending on what I have in the pantry.

Ingredients

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

Old-fashioned rolled oats
Apples, peeled and chopped
Eggs
Milk (dairy or non-dairy)
Maple syrup or honey
Vanilla extract
Ground cinnamon
Nutmeg
Baking powder
Salt
Chopped nuts (like walnuts or pecans, optional)
Butter or coconut oil (for greasing and a touch of richness)

Directions

I preheat the oven to 375°F (190°C) and grease a baking dish with butter or coconut oil.
In a large bowl, I mix together the oats, baking powder, cinnamon, nutmeg, and salt.
In another bowl, I whisk the eggs, milk, maple syrup, and vanilla extract until combined.
I stir the wet mixture into the dry ingredients, then fold in the chopped apples and nuts.
I pour the mixture into the greased baking dish and spread it evenly.
I bake it for 35–40 minutes, until the top is golden and the center is set.
I let it cool slightly before slicing and serving warm.

Servings and timing

This recipe makes 6 servings.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: about 45–50 minutes

Variations

I swap in pears, bananas, or berries when I’m out of apples. Sometimes I add chia seeds, flaxseed, or shredded coconut for extra texture and nutrition. For a richer version, I add a spoonful of peanut butter or a handful of chocolate chips. I also like using almond milk or oat milk to keep it dairy-free.

Storage/Reheating

I store leftovers in the fridge for up to 5 days. To reheat, I microwave a portion for about 30–60 seconds or warm it in the oven at 350°F until heated through. It also freezes well—I slice it into portions, wrap them individually, and freeze for up to 2 months. I just thaw overnight and reheat in the morning.

FAQs

Can I make this breakfast bake ahead of time?

Yes, I prepare it the night before and bake it in the morning, or bake it in advance and just reheat it when I’m ready to eat.

What type of apples work best?

I like using firm, slightly tart apples like Granny Smith or Honeycrisp. They hold their shape well and balance the sweetness.

Is this recipe gluten-free?

It can be. I make sure to use certified gluten-free oats if I need to avoid gluten.

Can I make this vegan?

Absolutely. I use a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) and plant-based milk to keep it vegan-friendly.

How do I keep it from being too dry?

I measure the oats and liquid accurately, and I don’t overbake it. Adding a bit of extra milk or topping with yogurt also helps keep it moist.

Conclusion

This Oatmeal Apple Breakfast Bake is a feel-good breakfast that’s warm, filling, and easy to love. It’s perfect for chilly mornings, busy weekdays, or lazy weekend brunches. Once I try it, it quickly becomes a regular in my breakfast rotation—comforting, wholesome, and endlessly adaptable.