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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
Jen HansardThis 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.
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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.
Recipe 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
Equipment
oven
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!