If you’re searching for a cozy, comforting breakfast that feels like a warm hug on a chilly morning, you’re going to adore this Cinnamon Apple Baked Oatmeal Recipe. It’s one of those dishes I turn to every fall when apples are fresh and the air feels crisp—plus, it’s a breeze to prepare ahead, which means you can wake up to a wholesome breakfast waiting for you. I absolutely love how the cinnamon and apples mingle with the oats and pecans, creating layers of texture and flavor that everyone in my family raves about.
Why You’ll Love This Recipe
- Make-Ahead Convenience: Prep it the night before and wake up to a ready-to-bake breakfast that saves you time in the morning.
- Warm, Spiced Flavor: Cinnamon and fresh apples create a cozy, naturally sweet flavor you’ll crave all season long.
- Nutty Crunch: Chopped pecans add just the right bit of texture and healthy fats.
- Family Friendly: It’s a crowd-pleaser that even picky eaters tend to enjoy—perfect for weekend brunch or weekday breakfasts.
Ingredients You’ll Need
This Cinnamon Apple Baked Oatmeal recipe brings together simple pantry staples and seasonal flavors that harmonize beautifully. Choosing quality ingredients like fresh apples and pure maple syrup really makes a difference here.
- Old fashioned oats: These hold their texture well when baked, so skip quick oats to avoid a mushy dish.
- Cinnamon: Go for ground cinnamon that smells warm and fragrant, it’s key to that signature flavor.
- Baking powder: Helps the oatmeal set and puff slightly, so it isn’t dense.
- Salt: Just a pinch balances out the sweetness perfectly.
- Milk: You can use dairy or any plant-based milk; whole milk makes it richer, almond or oat milk works great too.
- Unsweetened applesauce: Adds moisture and natural sweetness without extra sugar.
- Eggs: They bind everything together and add protein.
- Maple syrup or brown sugar: Maple syrup gives a lovely earthy sweetness, but brown sugar adds a caramel note.
- Pure vanilla extract: A little vanilla amps up the flavor subtly but beautifully.
- Chopped apples: Fresh and crisp apples provide juicy bursts in every bite; I like using Honeycrisp or Fuji for sweetness and crunch.
- Chopped pecans: Toast them lightly beforehand if you want a more pronounced nutty flavor.
Variations
One of my favorite things about this Cinnamon Apple Baked Oatmeal Recipe is how flexible it is—you can easily tailor it to your taste or dietary needs without losing any of the cozy vibes.
- Swap the nuts: I’ve tried walnuts and sliced almonds instead of pecans with great results—feel free to use whatever you love or have on hand.
- Increase the fruit: Adding raisins or dried cranberries gives extra bursts of sweetness and chewiness that my family adores during holidays.
- Dairy-free or vegan: Use plant-based milk and substitute eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) to keep it vegan-friendly.
- Spice it up: For a twist, add a pinch of nutmeg or ground ginger, which pairs wonderfully with cinnamon and apples.
How to Make Cinnamon Apple Baked Oatmeal Recipe
Step 1: Mix Up Your Dry and Wet Ingredients
Start by combining the oats, cinnamon, baking powder, and salt in a large mixing bowl. I like tossing these dry ingredients together first so the flavors are evenly distributed. Next, whisk together the milk, applesauce, eggs, maple syrup, and vanilla in a separate bowl or directly into the dry mix. Stir everything well to break up any clumps of eggs—getting a smooth consistency here makes for a better texture later. Finally, gently fold in the chopped apples and pecans, making sure they’re evenly spread throughout the batter.
Step 2: Transfer to Your Baking Dish and Chill Overnight
Lightly grease a 9×13 inch casserole dish so nothing sticks. Pour in the oat mixture and spread it out evenly. Now here’s a little trick I discovered—the overnight chill in the fridge really helps the oats soak up the liquid, resulting in a creamy yet structured baked oatmeal the next day. Cover your dish with plastic wrap or a clean towel and pop it in the fridge before calling it a night.
Step 3: Bake to Golden Perfection
When you’re ready to bake, take the dish straight from the fridge and preheat your oven to 350°F (175°C). Bake the oatmeal for about 35 to 40 minutes until it’s set and the top turns a lovely golden brown. I usually test doneness by giving it a gentle shake—if it jiggles too much, it needs a few more minutes. Once out of the oven, I like to let it cool for 5-10 minutes to firm up before slicing and serving.
Pro Tips for Making Cinnamon Apple Baked Oatmeal Recipe
- Use Fresh Apples: I’ve found that freshly chopped crisp apples hold their texture best and add natural sweetness—not too mushy after baking.
- Don’t Skip the Overnight Chill: Letting the oat mixture rest overnight really improves moisture absorption and texture in the final bake.
- Toast Your Pecans: Quickly toasting nuts before folding them in adds a depth of flavor and that satisfying crunch.
- Test for Doneness Early: Baking times can vary—start checking at 30 minutes so you don’t overbake and dry it out.
How to Serve Cinnamon Apple Baked Oatmeal Recipe
Garnishes
When it comes to garnishing, I keep it simple but fresh. A sprinkle of extra cinnamon or a drizzle of warm maple syrup over the top always hits the spot. Sometimes I add a dollop of Greek yogurt or a spoonful of whipped cream for a bit of creaminess. A handful of toasted pecans on top also adds a beautiful texture contrast and nutty flavor I love.
Side Dishes
This baked oatmeal pairs nicely with a cup of strong coffee or chai tea for a comforting morning. If you want to stretch it into a brunch, fresh fruit salad or scrambled eggs on the side balance out the meal. I’ve also served it alongside turkey bacon to add a savory twist—my family goes crazy for that combo!
Creative Ways to Present
For a special occasion, I like to bake this cinnamon apple oatmeal in individual ramekins—it makes each portion look elegant and offers a personalized touch. For holiday brunches, topping each serving with a caramel drizzle or a sprinkle of chopped crystallized ginger feels fancy without extra fuss. This recipe also maps well onto layering in parfait glasses with yogurt and granola for a fresh take.
Make Ahead and Storage
Storing Leftovers
I usually store leftover baked oatmeal covered in the fridge for up to 4 days. To keep it from drying out, I cover the dish tightly with plastic wrap or transfer slices to an airtight container. It reheats beautifully and is an easy grab-and-go breakfast during busy mornings.
Freezing
Freezing works great too! I slice the oatmeal into individual portions and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. They’ll keep for up to 3 months. When you’re ready to enjoy, just thaw overnight in the fridge or pop directly into a warm oven for 10-15 minutes.
Reheating
To reheat, I cover the oatmeal with foil to keep moisture locked in and warm it in a 350°F oven for 10-15 minutes. You can also microwave slices on medium power for about 1-2 minutes, but the oven method preserves that lovely baked texture better.
FAQs
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Can I use quick oats instead of old fashioned oats?
While you can use quick oats, old fashioned oats hold their shape much better in baked oatmeal, resulting in a nicer texture that’s not too mushy. If you decide to use quick oats, expect a softer, more pudding-like consistency.
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Is it necessary to chill the oatmeal overnight?
The overnight chill is key—it allows the oats to soak up moisture and absorb the flavors fully, which gives you that creamy yet set texture. If you’re in a pinch, you can bake it immediately, but the texture won’t be quite as rich.
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Can I substitute the applesauce for something else?
Yes! Unsweetened applesauce adds moisture and natural sweetness without extra fat. You can swap it with mashed bananas, pumpkin puree, or even yogurt, though these will alter the flavor slightly.
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How do I make this vegan?
To make it vegan, use plant-based milk and replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). Also, make sure your maple syrup or sweetener is vegan-friendly.
Final Thoughts
This Cinnamon Apple Baked Oatmeal Recipe holds a special place in my kitchen because it combines ease, wholesome ingredients, and cozy fall flavors all in one dish. Whether you’re making breakfasts for your family or prepping ahead for busy mornings, I truly believe this recipe will become a staple for you too. Give it a try—I promise you’ll enjoy waking up to the sweet aroma of baked cinnamon and apples filling your home. It’s the kind of comfort food that feels like a warm, fuzzy blanket on a plate.
Print
Cinnamon Apple Baked Oatmeal Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Apple Baked Oatmeal is a warm, comforting breakfast perfect for the fall and winter months. Made with wholesome ingredients like oats, apples, and pecans, it’s a make-ahead dish that bakes to a golden, hearty consistency. Naturally sweetened with maple syrup and spiced with cinnamon, it’s a delicious and nutritious way to start your day.
Ingredients
Dry Ingredients
- 3 cups old fashioned oats
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 cup unsweetened applesauce
- 2 large eggs
- 1/2 cup maple syrup (OR brown sugar)
- 2 teaspoons pure vanilla extract
Add-ins
- 2 cups chopped apple
- 1/2 cup chopped pecans
Instructions
- Mix the ingredients: In a large mixing bowl, combine the oats, cinnamon, baking powder, and salt. Stir well to mix the dry ingredients evenly. Then add the milk, applesauce, eggs, maple syrup, and vanilla extract. Stir thoroughly to break up the eggs and combine all ingredients uniformly. Finally, fold in the chopped apples and pecans gently to distribute them throughout the mixture.
- Add to a casserole dish: Lightly grease a 9×13 inch baking dish to prevent sticking. Spread the oat mixture evenly in the prepared dish, smoothing the top with a spatula to create an even layer.
- Chill the dish: Cover the casserole dish securely with plastic wrap or a clean towel to protect the surface. Place the dish in the refrigerator and allow it to chill overnight. This helps the oats absorb the liquid and develop flavor and texture.
- Bake the dish: The following morning, remove the chilled dish from the refrigerator. Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake until the oatmeal is set and the top is golden brown, approximately 35 to 40 minutes. Once baked, remove the dish and let it rest on a cooling rack for 5 to 10 minutes before slicing and serving.
Notes
- This baked oatmeal is an easy, make-ahead breakfast option that’s perfect for busy mornings during cooler seasons.
- You can substitute brown sugar for maple syrup if you prefer a different sweetener.
- Feel free to swap pecans for walnuts or omit nuts if you have allergies.
- Chilling overnight is essential for the best texture and flavor development.
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 20 g
- Sodium: 107 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 44 mg
