Baked Apple Cinnamon Oatmeal is a great hands-off approach to preparing a hearty and delicious breakfast. Rather than needing to stand over the stove, you instead mix all the ingredients, transfer to a baking dish, and pop it in the oven.
A combination of eggs and baking powder helps give a bit of rise and lightness to the baked oatmeal. Without it, the oatmeal bakes up denser than stove-top oats. And while both baked and stove-top oatmeal are delicious, the baked version can feel a bit “nicer” to serve when having guests over for brunch. It slices into neat squares that can be served on plates with a dollop of Greek yogurt or a drizzle of maple syrup.
Apples and cinnamon is a classic combination for fall. If you want to switch it up, you could try pear and cinnamon baked oatmeal instead. You could also experiment with different spices like cloves, cardamom, and vanilla.
Baked Apple Cinnamon Oatmeal
This baked apple cinnamon oatmeal — complete with just a touch of honey — is a great way to start a fall day.
- Nonstick cooking spray
- 3 cups dry old-fashioned rolled oats
- 1½ tsp. baking powder
- 1 tsp. ground cinnamon
- ¼ tsp. sea salt
- 2 cups unsweetened almond milk
- 2 large eggs
- ¼ cup unsweetened applesauce
- 2 Tbsp. raw honey
- 2 medium apples chopped
Preheat oven to 400° F.
Lightly coat a 2-quart baking dish with spray.
Combine oats, baking powder, cinnamon, and salt in a medium bowl; mix well. Set aside.
Combine almond milk, eggs, applesauce, and honey in a large bowl; whisk to blend.
Add oat mixture to milk mixture; mix well.
Pour mixture into baking dish.
Bake for 20 minutes. Remove from oven; fold in chopped apples. Bake for an additional 20 minutes, or until top has browned.
The Nutrition Facts box below provides estimated nutritional information for this recipe.