Breakfast · Vegetarian · Make ahead · Baking · Fall

Apple Cinnamon Baked Oatmeal

Name: Apple Cinnamon Baked Oatmeal
Prep time: 15 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: 2 cups old-fashioned rolled oats; 1 tsp baking powder; 1 tsp ground cinnamon; ½ tsp fine salt; 2 large eggs; ½ cup unsweetened applesauce; 1 cup milk; ⅓ cup maple syrup; 2 tbsp unsalted butter, melted and cooled slightly; 1 tsp vanilla extract; 1 medium apple, cored and diced into 1/4-inch pieces; Butter for greasing the dish, as needed

Soft baked oats with diced apple, cinnamon and maple syrup. Cut the pan into six breakfast portions and refrigerate the extras for another morning.

Edited by Mara Ellison (fictional editorial persona)

Recipe record published by Tasty Recipes editorial team

Published 2026-09-09

1 hr 10 min6 servings

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Apple cinnamon baked oatmeal, with a portion on a white plate and a baking dish behind it

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Ingredients at original yield

2 cups old-fashioned rolled oats
1 tsp baking powder
1 tsp ground cinnamon
½ tsp fine salt
2 large eggs
½ cup unsweetened applesauce
1 cup milk
⅓ cup maple syrup
2 tbsp unsalted butter, melted and cooled slightly
1 tsp vanilla extract
1 medium apple, cored and diced into 1/4-inch pieces
Butter for greasing the dish, as needed

How to make Apple Cinnamon Baked Oatmeal

Timing details

Estimated total: 15 minutes of preparation, 40 minutes of baking and 15 minutes of cooling. Bake longer if the centre has not set.

Preparation: 15 min
Cooking: 40 min

Baking Step 5: 40 minutes
Resting / cooling Step 6: 15 minutes

01
Heat the oven to 375°F (190°C). Grease an 8-inch square baking dish. Rinse the apple before coring and dicing it.
02
Stir the oats, baking powder, cinnamon and salt together in one bowl.
03
In the second bowl, beat the eggs. Whisk in the applesauce, milk, maple syrup, melted butter and vanilla.
04
Combine the wet and dry mixtures, then fold in the diced apple. Spread evenly in the prepared dish.
05
Bake for about 40 minutes. The edges should be golden and the centre set, with no loose liquid. Check the centre with a food thermometer; this breakfast casserole should reach 165°F (74°C). Continue baking if needed.
06
Let the dish rest on a heatproof surface for 15 minutes, then cut into six portions. Serve warm.

Recipe questions

Can I make it ahead?

Bake the oatmeal first. Refrigerate portions in shallow covered containers within 2 hours, at 4°C (40°F) or colder. Use within 3 days. Reheat only the portions you need to 165°F (74°C).

Which apples work well?

Gala, Honeycrisp or Braeburn are useful choices. Keep the pieces small so they soften during baking; the peel can stay on.

Can I replace rolled oats with steel-cut oats?

Use old-fashioned rolled oats here. Steel-cut oats need different liquid amounts and cooking times, so they are not a direct substitute.

Why let it rest before cutting?

Resting helps the warm oat mixture hold together. Expect a soft breakfast bake, not a crisp granola bar.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from Megan Gilmore at Detoxinista. Adapted with butter, without raisins, and divided into six breakfast portions. Contains milk and egg. Check oat labels if avoiding wheat or gluten.

Additional references: Oregon State University Food Hero: apple baked oatmeal · Health Canada food storage guidance · FoodSafety.gov: casserole and reheating temperatures