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Baked Oatmeal · Apple Cinnamon

Apple Cinnamon Baked Oatmeal

Diced apples, cinnamon and a little brown sugar baked into soft, sliceable oatmeal that makes the kitchen smell like apple pie. A cozy fall breakfast that keeps all week.

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Prep
15 min
Cook
40 min
Total
1 hr 5 min
Serves
8 · one 8x8 pan
Level
Easy

Ingredients

  • butter, or cooking spray, for the pan
  • 3 cups rolled oats, old-fashioned
  • 1 ½ tsp baking powder
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp kosher salt
  • 2 large eggs
  • 1 ¾ cups milk
  • ⅓ cup brown sugar, packed
  • 3 tbsp butter, melted
  • 1 tsp vanilla extract
  • 2 medium apples, peeled, cored and diced (about 2 cups)
  • ½ cup walnuts, chopped (optional)

Steps

  1. Heat the oven to 375°F (190°C). Grease an 8x8 baking pan.
  2. Stir the oats, baking powder, cinnamon, nutmeg and salt in a large bowl.
  3. In another bowl, whisk the eggs, then whisk in the milk, brown sugar, melted butter and vanilla until the sugar dissolves.
  4. Pour the wet ingredients into the oats and stir to combine.
  5. Fold in the apples and walnuts, if using.
  6. Spread the mixture evenly in the pan.
  7. Bake until golden on top, the apples are tender and the center is set.
  8. Let it cool before slicing.
  9. Cut into 8 squares and serve warm.

Tip: Firm, sweet-tart apples like Honeycrisp, Gala or Granny Smith hold their shape best.

Tip: Leave the nuts out for school lunch boxes with nut rules.

Storage: Refrigerate up to 4 days or freeze squares up to 3 months.

Make ahead: Reheat a square in the microwave 45 to 60 seconds until warm.

Estimated nutrition per serving: 270 calories · protein 7 g · carbohydrates 39 g · fiber 5 g · sugars 17 g · fat 9 g (saturated 4.5 g) · sodium 280 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 11 of 11 ingredients.