Apple Cinnamon Baked Oats – Easy Make-Ahead Breakfast

Apple Cinnamon Baked Oats earns a permanent spot in my weekly rotation because it turns a bag of oats into something that tastes like coffee cake but still gets you out the door feeling good. You stir everything in one bowl, pour it into a dish, and the oven does the rest while you get ready.

The trick is diced apple in two places: half folded through the batter so it softens into little pockets of sweetness, and half scattered on top so you get golden, caramelized edges. Old-fashioned oats give it real texture, and a splash of milk keeps the center custardy instead of dry.

I make this on Sunday and eat it all week, but honestly it is just as good hot from the oven on a lazy Saturday with coffee. If you have never baked oats before, this is the recipe to start with.

About the Ingredients

2 1/4 cups (200g) old-fashioned rolled oats

Use rolled oats, not instant, or the bake turns mushy. Quick oats work in a pinch but reduce the milk by 2 tablespoons.

2 medium apples (about 12 oz/340g), peeled and diced small

Honeycrisp or Fuji hold their shape nicely; Granny Smith gives a tangier bite. No need to peel if you like the skin's texture.

2 large eggs

They bind the bake and give it that custardy center. For an egg-free version, whisk 2 tablespoons ground flaxseed with 6 tablespoons water and let it sit 5 minutes.

1 1/2 cups (360ml) whole milk

Whole milk makes it richest; oat milk or 2% both work well. Avoid skim, which thins out the texture.

1/3 cup (80ml) pure maple syrup

Honey or brown sugar can stand in here. Taste your apples first; very sweet varieties need only 1/4 cup.

2 teaspoons ground cinnamon

Fresh cinnamon makes a real difference. If yours has been in the cupboard for years, buy a new jar.

1/4 teaspoon ground nutmeg

A little goes far. Freshly grated is lovely, but pre-ground is perfectly fine.

1 1/2 teaspoons baking powder

Check the date on the can; old baking powder won't give the bake its gentle lift.

1/4 teaspoon fine salt

Kosher or fine sea salt both work. It keeps the sweetness from tasting flat.

3 tablespoons (42g) unsalted butter, melted, plus extra for the dish

Melted coconut oil or neutral oil swaps in easily. Butter the dish generously so the edges release cleanly.

1/3 cup (40g) chopped pecans or walnuts (optional)

Skip them for a nut-free bake, or use raisins or dried cranberries instead for a chewier texture.

Tips & Tricks

• Dice the apple small, about 1/4 inch. Big chunks stay crunchy and weigh down the batter, while small dice melts into soft pockets.
• Let the mixed batter rest 5 minutes before baking so the oats absorb the milk. This is the difference between custardy and dry.
• Don't overbake. Pull it when the center still has a slight jiggle; it sets as it cools and stays moist.
• Cool 10 minutes before slicing. Straight from the oven it is too soft to cut cleanly.

Step-by-Step Instructions

1. Heat the oven

Preheat the oven to 350F (175C) and butter a 9-inch (23cm) square baking dish generously, corners included, so nothing sticks.

2. Mix the dry ingredients

In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, and salt until the spices are evenly distributed.

3. Whisk the wet ingredients

In a second bowl or a large measuring jug, whisk the eggs, milk, maple syrup, and melted butter until smooth and slightly frothy.

4. Combine everything

Pour the wet mixture over the oats and stir with a spatula until no dry patches remain. Fold in half the diced apple and the nuts if using.

5. Let it rest

Let the batter sit for 5 minutes so the oats soak up the liquid; it should look thick and spoonable, not soupy.

6. Assemble and top

Scrape the batter into the prepared dish and scatter the remaining apple over the top, pressing the pieces in lightly so they don't dry out.

7. Bake until golden

Bake at 350F (175C) for 32 to 38 minutes, until the edges are golden brown and pulling away from the dish and the center is set with only a faint jiggle. An instant-read thermometer in the middle should read 190F (88C).

8. Cool and slice

Let it cool in the dish for 10 minutes, then cut into 6 squares. Serve warm with a splash of milk or a spoon of yogurt.

Delicious Variations

Banana Walnut

Swap the diced apple for 2 mashed ripe bananas and use walnuts, adding an extra 1/4 teaspoon cinnamon.

Blueberry Almond

Replace the apple with 1 1/2 cups fresh blueberries and top with sliced almonds and a pinch of lemon zest.

Carrot Cake Style

Use 1 cup grated carrot instead of apple, add 1/4 teaspoon ground ginger, and fold in 2 tablespoons raisins.

How to Store Apple Cinnamon Baked Oats

Frequently Asked Questions

Give this apple cinnamon baked oats a try this weekend and see how easy a warm breakfast can be. If you make it, I would love to hear which apple you used and whether you went with nuts or raisins. Cook it your way, and tell me how it went.

Apple Cinnamon Baked Oats

Apple Cinnamon Baked Oats bake into a warm, custardy breakfast cake with tender apples and cozy spice, ready in one dish and perfect for busy mornings.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 1/4 cups (200g) old-fashioned rolled oats
• 2 medium apples (about 12 oz/340g), peeled and diced small
• 2 large eggs
• 1 1/2 cups (360ml) whole milk
• 1/3 cup (80ml) pure maple syrup
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 3 tablespoons (42g) unsalted butter, melted, plus extra for the dish
• 1/3 cup (40g) chopped pecans or walnuts (optional)

📋 Instructions

1. 1Heat the oven — Preheat the oven to 350F (175C) and butter a 9-inch (23cm) square baking dish generously, corners included, so nothing sticks.
2. 2Mix the dry ingredients — In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, and salt until the spices are evenly distributed.
3. 3Whisk the wet ingredients — In a second bowl or a large measuring jug, whisk the eggs, milk, maple syrup, and melted butter until smooth and slightly frothy.
4. 4Combine everything — Pour the wet mixture over the oats and stir with a spatula until no dry patches remain. Fold in half the diced apple and the nuts if using.
5. 5Let it rest — Let the batter sit for 5 minutes so the oats soak up the liquid; it should look thick and spoonable, not soupy.
6. 6Assemble and top — Scrape the batter into the prepared dish and scatter the remaining apple over the top, pressing the pieces in lightly so they don't dry out.
7. 7Bake until golden — Bake at 350F (175C) for 32 to 38 minutes, until the edges are golden brown and pulling away from the dish and the center is set with only a faint jiggle. An instant-read thermometer in the middle should read 190F (88C).
8. 8Cool and slice — Let it cool in the dish for 10 minutes, then cut into 6 squares. Serve warm with a splash of milk or a spoon of yogurt.

👨‍🍳 Chef's Note: If it goes wrong, it is almost always the oven running hot or the oats being under-soaked; rest the batter the full 5 minutes and check at 30 minutes rather than 38.

Servings: 6

Cuisine: American

Course: Breakfast

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Mireille Baptiste

Mireille writes about weeknight cooking built around what is already in the pantry, with a focus on Haitian and Caribbean home dishes made simpler for busy kitchens. She favors short ingredient lists, honest substitutions, and recipes that forgive a missed step. Her angle is feeding a household well without a second trip to the store.