Warm, cozy, and bursting with apple-cinnamon flavor, this baked oatmeal is a wholesome breakfast that’s both satisfying and nutritious.
Packed with fiber-rich oats, natural sweetness from apples and maple syrup, and a boost of protein from eggs, it delivers lasting energy.
Quick to prepare and perfect for meal prep, it’s a healthy, comforting start to any day.
Protein-Rich Apple Cinnamon Baked Oatmeal
Equipment
- 1 × 8×8-inch baking dish
- 1 × Large mixing bowl
- 1 × medium mixing bowl
- 1 × Measuring cups and spoons
- 1 × spatula or spoon
- Nonstick cooking spray
Ingredients
- 2¼ cups old-fashioned oats
- 1¾ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1¾ cups unsweetened vanilla almond milk or milk of choice
- ½ cup unsweetened applesauce
- ⅓ cup pure maple syrup or brown sugar/honey
- 2 tablespoons melted butter or coconut oil slightly cooled
- 2 large eggs beaten
- 2 teaspoons pure vanilla extract
- 1 cup diced apples Honeycrisp recommended
- Optional toppings: whipped cream yogurt, nut butter, maple syrup, brown sugar, cinnamon, splash of milk, apple slices, or dried cranberries
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the oatmeal mixture. Lightly grease an 8×8-inch baking dish with nonstick cooking spray, butter, or a thin layer of coconut oil. This step prevents the oatmeal from sticking and makes cleanup much easier later. Set the prepared dish aside.
- Combine Dry Ingredients: In a large mixing bowl, add 2¼ cups of old-fashioned oats. Sprinkle in 1¾ teaspoons of ground cinnamon, 1 teaspoon of baking powder, and ¼ teaspoon of salt. Use a whisk or spoon to mix the ingredients thoroughly so that the spices and leavening agents are evenly distributed throughout the oats. This ensures every bite has consistent flavor and texture.
- Mix Wet Ingredients: In a separate medium bowl, combine 1¾ cups of unsweetened vanilla almond milk (or your preferred milk), ½ cup of unsweetened applesauce, ⅓ cup of pure maple syrup (or brown sugar/honey), and 2 tablespoons of melted butter or coconut oil. Whisk in 2 beaten large eggs and 2 teaspoons of pure vanilla extract until the mixture is smooth and fully combined. This wet mixture adds moisture, sweetness, and richness to the oatmeal bake.
- Incorporate Wet and Dry Mixtures: Slowly pour the wet mixture into the bowl containing the dry oat mixture. Use a spatula or large spoon to stir gently but thoroughly, ensuring that all the oats are coated and evenly mixed. Take your time during this step to avoid clumps and to make sure the flavors meld together perfectly.
- Add Fresh Apples: Fold in 1 cup of diced apples, such as Honeycrisp, for natural sweetness, moisture, and texture. Stir until the apples are evenly distributed throughout the oatmeal batter. These chunks of fresh apple will caramelize slightly during baking, giving the dish a lovely tender bite.
- Transfer to Baking Dish: Carefully pour the combined oatmeal mixture into the greased 8×8-inch baking dish. Use your spatula to spread the mixture evenly, ensuring it reaches all corners of the dish. Smooth the top gently so that it bakes evenly and develops a uniform golden surface.
- Bake the Oatmeal: Place the baking dish in the preheated oven and bake for 30 to 40 minutes. The oatmeal is done when the top turns golden brown, the edges are slightly firm, and a toothpick inserted in the center comes out mostly clean. Baking times may vary slightly depending on your oven, so start checking at 30 minutes to avoid overcooking.
- Cool Slightly Before Serving: Remove the baking dish from the oven and allow it to cool for 5–10 minutes. This brief cooling period helps the baked oatmeal firm up slightly, making it easier to cut into portions and serve without falling apart.
- Add Optional Toppings: If desired, top individual portions with whipped cream, yogurt, a drizzle of maple syrup, a sprinkle of brown sugar, a dash of cinnamon, extra apple slices, or dried cranberries. These additions add flavor, texture, and a touch of indulgence while keeping it wholesome.
- Serve and Enjoy: Cut the baked oatmeal into squares or scoop servings with a spatula. Serve warm for the best flavor and texture. This dish is perfect for a cozy breakfast, brunch, or meal prep, providing a fiber-rich, protein-packed, and comforting start to the day.
Notes
- For extra flavor, try using tart apple varieties like Granny Smith or Braeburn in place of Honeycrisp.
- The oats can be soaked for 10–15 minutes in the milk before baking for a creamier texture.
- To make this recipe vegan, substitute the eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) and use coconut oil instead of butter.
- Double the recipe easily by using a 9×13-inch baking dish and increasing baking time slightly to ensure it sets fully.
- Optional toppings such as yogurt, nut butter, or maple syrup can be added before or after baking, depending on your taste preference.
Chef’s Secrets: Tips For Best Results
The key to a perfectly baked oatmeal lies in balancing moisture and texture.
Using unsweetened applesauce adds natural sweetness while keeping the dish moist without extra sugar.
Slightly cooling melted butter or coconut oil before mixing prevents the eggs from cooking prematurely.
Fresh apples provide bursts of flavor and a tender bite, but for a deeper caramelized taste, lightly sauté them in butter with a pinch of cinnamon before folding them in.
Always check the center for doneness with a toothpick to avoid underbaked or overly dry oatmeal.
Serving Suggestions: Creative Ways To Enjoy
This baked oatmeal is versatile enough to enjoy in many ways.
Serve it warm with a dollop of Greek yogurt or plant-based yogurt for a creamy contrast.
Drizzle with extra maple syrup or honey for added sweetness, or spread a thin layer of almond or peanut butter for a protein boost.
Fresh apple slices or a sprinkle of chopped nuts can add crunch, while a light dusting of cinnamon elevates the aroma and flavor.
It also pairs beautifully with a cup of coffee, tea, or warm chai for a cozy breakfast experience.
Storage Tips: Keep Oatmeal Fresh
Baked oatmeal stores well and is ideal for meal prep. Allow it to cool completely before transferring to an airtight container.
Refrigerate for up to 5 days; reheat individual portions in the microwave for 30–60 seconds with a splash of milk for a soft, creamy texture.
For longer storage, freeze the oatmeal in individual portions or the entire pan for up to 2 months.
Thaw in the refrigerator overnight and warm before serving. Adding toppings is best done just before eating to preserve texture and flavor.
Frequently Asked Questions
1. Can I use rolled oats instead of old-fashioned oats?
Yes, rolled oats work well, but avoid quick oats, which can become mushy during baking. Old-fashioned oats provide the best texture with a tender chew.
2. Can I make this recipe dairy-free or vegan?
Absolutely. Use almond, soy, or oat milk, replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water per egg), and swap butter for coconut oil. The texture will remain soft and satisfying.
3. Can I add other fruits or nuts?
Yes! Blueberries, pears, or diced peaches work beautifully. Chopped walnuts, pecans, or almonds add crunch and protein. Just fold them in along with the apples before baking.
4. How do I prevent the oatmeal from drying out?
Be careful not to overbake. The oatmeal should be set but slightly soft in the center. Slightly underbaked oatmeal retains moisture and becomes creamier once cooled. You can also drizzle a little milk over portions when reheating.
5. Can I make this ahead for meal prep?
Definitely. Baked oatmeal is excellent for make-ahead breakfasts. Portion it into containers, refrigerate for up to 5 days, or freeze for longer storage. Reheat and enjoy with your favorite toppings for a quick, nutritious breakfast.
