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There’s something about apples and cinnamon baking that instantly makes the kitchen feel calmer. This apple cinnamon baked oatmeal is one of my favorite ways to make breakfast feel cozy and nourishing without a lot of extra effort.
This apple cinnamon baked oatmeal is a true winner because it checks all the boxes:
- Easy to make: Simple ingredients and minimal prep make this recipe approachable, even on busy days.
- Perfect for meal prep: Bake it once and enjoy warm, ready-to-go breakfasts all week long.
- Naturally nourishing: Made with oats, fruit, and plant-based ingredients that keep you satisfied.
- Flexible and customizable: Adjust the sweetness, swap the fruit, or change up the spices to fit your needs.
- Comforting yet practical: It tastes cozy and indulgent, but fits easily into a balanced, everyday routine.
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Apple Cinnamon Baked Oatmeal
This apple cinnamon baked oatmeal is a cozy, make-ahead breakfast that’s easy to love. With warm spices, tender apples, and hearty oats, it bakes into a nourishing dish that feels comforting without being complicated. Perfect for weekends or meal prep, it’s a reliable breakfast you’ll look forward to all week.
Ingredients
- 1 cup oat flour
- 2 cups rolled oats
- 1 cup raw pecans roughly chopped
- 2 teaspoons ground cinnamon ground
- 1 teaspoon baking powder
- ½ teaspoon sea salt, unrefined
- 2 cups almond milk
- ½ cup pure maple syrup
- 2 tbsp ground flaxseed ground
- 2 teaspoons pure vanilla extract
- ½ cup applesauce unsweetened
- 1 apple diced
- 3 tbsp coconut sugar
Instructions
- Preheat oven to 375° F. Grease a 9-inch square baking dish.
- Once the oven has preheated, toss the pecans onto a rimmed baking sheet and lightly toast for 3-5 minutes, or until fragrant.
- In a medium bowl, whisk together almond milk, maple syrup, applesauce, 1/2 of the diced apples, ground flaxseed and vanilla. Let sit 5 minutes.
- Add rolled oats to blender or food processor and pulse until chopped.
- In a large bowl, mix oat flour, blended rolled oats, cinnamon, baking powder and salt.
- Pour wet ingredients into the large bowl of dry ingredients and stir.
- Add roasted pecans to bottom of greased baking dish, spread out evenly across bottom.
- Pour oatmeal mixture evenly into greased baking dish (over top pecans) then top with remaining diced apples, coconut sugar, and additional cinnamon (optional).
- Bake for 45 minutes, or until the top is nice and golden. Remove from oven and let cool for 5 minutes.
- Drizzle with maple syrup before serving.
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Notes
- You can swap pecans for walnuts or cashews
- Almond milk can be swapped with cashew milk, oat milk or even cow milk, if preferred
Nutrition
Serving: 1.5 cup | Calories: 450 kcal | Carbohydrates: 66 g | Protein: 9 g | Fat: 18 g | Saturated Fat: 2 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 9 g | Sodium: 395 mg | Potassium: 380 mg | Fiber: 8 g | Sugar: 27 g | Vitamin A: 33 IU | Vitamin C: 2 mg | Calcium: 223 mg | Iron: 3 mg
I have made this once and it was delicious! Do you think it would be okay if I added hemp and chia or a plant based protein powder?
Angie I am so glad that you enjoyed this recipe! I think it should be fine to add one of these to the mix. If you notice your batter is not moist enough, you could add a little more almond milk or maple syrup. Let us know if you try it and how it turned out!
This was fantastic. No apples or applesauce on hand so substituted blueberries and cranberries and used olive oil instead of applesauce. Doubled the recipe for a large casserole dish. Everyone in the house enjoyed. Thanks!!
Hey Grace – Great substitutions and improvising! Glad everyone enjoyed. 🙂
I made this and everyone loved it— def doing again because it was easy AND it makes a TON! Winner right here!
This is gonna make my kitchen smell so good in the morning! 🙂
Made this with peaches and blueberries, and it was amazing! Love the idea for using it as a breakfast meal prep too.
Love the swaps Olivia. Peaches and blueberries sound yummy!
I love that this is a breakfast I can make ahead. This one is a winner!
Counting down until apple season!
I love oatmeal for breakfast, so I tried this today. It was easy, quick and would be great for a warm guest breakfast in the winter. I made two changes Almond Flour instead of Oat Flour, and I mixed unsweetened shredded coconut with 3 Tbsp of Demerara sugar. I thought it was awesome! Next time, I will use no sugar maple syrup and less sugar for topping. One question, will this freeze well?
Hi Robert! We’ve not tried freezing this and think it might make the consistency less than desirable. Def let us know if you try it though!
… and when do we incorporate the pecans?
We add the pecans to the dish before it goes in the oven as a way to add some crunch and protein.
Roasted pecans are added to the bottom of your baking dish prior to adding other ingredients. Def not a step to skip – it’s part of the yum factor for sure!
Yum! I love the idea to make this in portions then have for the week. Thanks!
I assume the oat flour goes in with the dry ingredients?
You’re right Nancy! Thanks, I just added that into the recipe.
Hi, is it possible to omit the coconut sugar for health reasons? This looks yummy.
Hey Kamisha! You can totally omit the coconut sugar in this recipe. You may want to consider adding additional maple syrup (either in the mix or drizzling at the end) or some chopped dates to compensate for the sweetness. Let us know what you try and how you like it!
Delicious,! I used pears instead of apples since I had pears that needed to be used right away. Used half the amount of maple syrup. I think that raisins would be a good addition.