Apple Cinnamon Baked Oatmeal
Apple Cinnamon Baked Oatmeal provides a nourishing and satisfying start to your day. Packed with tender apples, warm cinnamon, and a hint of maple syrup, this breakfast bake is the perfect cozy recipe for fall and winter mornings.
Ingredients
- 1 teaspoon coconut oil
- 2 ½ cups old-fashioned rolled oats
- 1 tablespoon chia seeds, optional
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 2 large eggs, or flax eggs for vegan option (recipe below in the notes)
- 1 ½ cups unsweetened almond milk, or any other non-dairy milk of your choice
- 1 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup, plus, more to drizzle on top
- 1 apple, peeled (or unpeeled) and diced into 1-inch cubes
- 1 cup chopped walnuts or pecans, optional
- ½ cup chopped dates, optional (5-6 Medjool dates)
Instructions
- Preheat the oven to 350 degrees F. Coat an 8×8- inch baking dish with the coconut oil and set aside.
- In a large bowl, stir the oats, chia seeds (if using), cinnamon, nutmeg, baking powder, and Kosher salt until combined.
- In a separate bowl, whisk together the eggs, almond milk, applesauce, vanilla extract, and maple syrup until fully combined.
- Pour the egg mixture into the oat mixture and stir to combine.
- Gently fold in the diced apples, walnuts, and dates.
- Pour the mixture into the baking dish and gently spread it evenly.
- Bake for 35-40 minutes until golden brown.
- Cool for 10 minutes and serve with a drizzle of maple syrup.
Notes
- Yield: This recipe yields 9 slices of baked apple oatmeal. The nutritional values below are per slice.
- Size of your baking dish: You can use both an 8×8 or a 9×9 square dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 45 minutes.
- Use flax eggs to make it vegan*: This is a gluten-free and dairy-free recipe. If you prefer to make this dish vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs.
- Apple: I used Honeycrisp apples but any type of apple you have on hand would work.
- Make Ahead: You can bake apple oatmeal bakes in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
- Store: Be sure to bring the leftovers to room temperature. Then, transfer them to an airtight container and store them in the fridge for up to three days. You may also keep your oatmeal in individual servings for a convenient grab-and-go breakfast.
Nutrition
Calories: 271kcalCarbohydrates: 38gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 36mgSodium: 248mgPotassium: 270mgFiber: 5gSugar: 18gVitamin A: 80IUVitamin C: 1mgCalcium: 130mgIron: 2mg
Tried this recipe?Let us know how it was!