Apple Cinnamon Baked Oats
Soft, warmly spiced oats with chunks of apple and a crisp golden top. Make a pan once and breakfast is ready for several mornings.
Written by Elba Adams · Mexico
About this recipe
Baked oats make an ordinary bowl of oatmeal feel closer to a soft breakfast slice. Apple pieces stay tender inside while the top develops a little color in the oven. Cinnamon, maple and vanilla provide warmth without needing a complicated topping.
Old-fashioned rolled oats are the best choice for this texture. Instant oats become very soft, while steel-cut oats need more liquid and a longer bake. Dice the apples evenly so they cook at the same rate, and let the pan rest before slicing. For breakfast on later days, portion the cooled oats and reheat with a splash of milk.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups milk or unsweetened oat milk
- 1 large egg
- 1/4 cup maple syrup
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
- 2 medium apples, cored and diced
- 1/3 cup chopped walnuts (optional)
Method
- Heat the oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
- Mix oats, baking powder, cinnamon and salt in a large bowl. In another bowl whisk milk, egg, maple syrup, melted butter and vanilla.
- Stir the wet mixture into the oats. Fold in most of the apple, then pour into the baking dish. Scatter the remaining apple and walnuts over the top.
- Bake for 30 to 35 minutes until the center is set and the edges are golden. Rest for 10 minutes before cutting into six portions.
Refrigerate covered for up to 4 days. Reheat individual portions with a splash of milk. Use certified gluten-free oats when needed.
Final thoughts
A single pan gives you breakfast for several mornings with little effort after baking day. Serve a piece warm with yogurt or extra fruit. Keep leftovers chilled and reheat only the portion you plan to eat.
Helpful cooking notes
- Pick the right oats. Use old-fashioned rolled oats for a tender, defined texture. Instant oats turn soft and steel-cut oats need a different liquid ratio and cook time.
- Change the fruit. Firm pears can stand in for the apples. If using frozen berries, add them still frozen and allow a few extra minutes in the oven.
- Check doneness. The center should no longer look liquid. Resting the pan for 10 minutes helps the slices hold together.