This easy recipe for Apple Baked Oatmeal is so cozy and delicious, it will be your new favorite breakfast to make! It takes simple pantry ingredients to make and less than an hour start to finish, so it's perfect for a quick brunch for the family, or a meal prep at the beginning of the week. I swapped the eggs in this recipe for some applesauce to really give it that apple flavor (my fav baking hack). It's also topped with a little cinnamon sugar powder which is the best part!

Cozy up with this apple baked oatmeal! These baked oats are packed with flavor thanks to the magic combo of warm spices, chopped apples, and maple syrup. You only need one bowl to make these apple baked oats and you can meal prep them so you’ve got a delicious breakfast all week long. Plus, they’re naturally egg-free so it’s perfect breakfast if you’ve run out of eggs.
Everyone knows the coziest flavors are apples and cinnamon, it’s basically a fact. From my apple french toast casserole to my apple bundt cake, apples and warm spices are truly the perfect combo. So of course I had to make a simple breakfast recipe using these ingredients! I couldn't resist adding a cinnamon sugar dusting to the top before baking, I feel like that really takes these to the next level.
Just like my blueberry baked oatmeal and strawberry baked oatmeal, these apple baked oats come together in a flash and are super easy to make. Plus, I love that it’s super customizable so I can throw in mix-ins like nuts or even chocolate chips if I’m feeling a lil wild. If you’re more in an overnight oats mood, try my cinnamon roll overnight oats!
why you'll love this recipe
- You only need one bowl and a rubber spatula to make this easy breakfast recipe. Most of the work is done in the oven!
- This is a great make ahead breakfast. I love making a batch of this warm cinnamon apple oatmeal at the beginning of the week and then I just reheat a slice on busy mornings. Simple and filling breakfast equals a very happy me.
- Because this is made without eggs, it’s great if you’ve run of out eggs (been there!) or you’re egg-free. I’ve swapped the eggs out for applesauce!
ingredients

- Rolled Oats: I recommend using rolled oats or old-fashioned oats, these are going to give you the best texture for baked oatmeal. I don’t recommend using instant oats or quick oats which will make it mushy, or steel cut oats which will be way too tough.
- Baking Powder
- Salt
- Cinnamon: apple and cinnamon is an elite combo! Cinnamon with the nutmeg and apples, it’s giving apple pie spice.
- Nutmeg
- Milk: you can use whole milk, semi-skimmed milk, or any non-dairy milk that you like.
- Maple Syrup: sweet maple syrup is going to add some sweetness to the baked oats.
- Unsweetened Applesauce: we’re using applesauce instead of eggs! If you don’t have applesauce, substitute it for 2 eggs.
- Melted Coconut Oil: feel free to swap this out for melted butter.
- Vanilla Extract
- Fresh Apples: I prefer keeping the skin on my apples but you can peel yours if you prefer.
Applesauce instead of eggs?
Here’s a lil' baking tidbit for you, you can swap out applesauce for eggs! Applesauce has the same moisture content and the ability to bind ingredients like eggs do. Plus, I like using applesauce here because it gives the apple baked oatmeal even more of an apple kick! If you can, try to avoid using sweetened applesauce. We’ve already got plenty of sweetness from the maple syrup!
step by step instructions


step 1: Preheat your oven to 350°Fahrenheit and line an 8x8 baking dish with parchment paper. Set aside.
step 2: In a large bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg, and salt.
step 3: Pour the milk, applesauce, oil, maple syrup, and vanilla extract to the dry ingredients. Stir until combined. Fold in ¾ cup of chopped apples.
step 4: Pour the apple oat mixture into your prepared baking pan and top with the rest of the chopped apple pieces. Bake for 35-45 minutes, or until the center is set and the top is golden brown. Let the oats cool for a few minutes before serving.


Best apples to use
What I love about this apple oatmeal recipe is you can use any of your favorite apples! My rule of thumb here is to use a sweet apple that you would use in an apple pie. Some of my favorites include Braeburn, Golden Delicious, Gala, and Honeycrisp apples. While I love eating Granny Smith apples, they might be a little too tart for this recipe but if that’s your fave then don’t let me stop you.
I personally like keeping the skins on the apples (number one, I like the texture, number two, less work for me) but feel free to peel them if you prefer!
Also be sure to chop your apples fairly small, that way they bake through and evenly in the oven. If you cut them too big, you'll end up with crunchy apples in your baked oats!

My favorite additions
Some of my favorite mix-ins include chopped nuts like crunchy pecans, walnuts or pistachios. Raisins, dried cranberries or dried blueberries would also be amazing! And if you’re a chocolate lover like me, you can’t go wrong with mini chocolate chips. If you want to add any mix-ins you can add ¼ - ½ cup in total to the oatmeal mixture.
For toppings, I love adding a little bit of maple syrup or some nut butter like peanut butter or almond butter. Apple butter would obviously be amazing here, but so would caramel sauce or whipped cream if you’re feeling extra indulgent! No judgement here.
Storing, reheating, freezing
Let the oatmeal cool completely, then slice and store in an airtight container in the fridge for 5-6 days. To reheat, I like warming up slices in the microwave but you can also reheat it in the oven.
To freeze, place in a freezer bag or airtight container in the freezer for up to 2 months. Let thaw overnight in the fridge or at room temperature for a few hours.
Want to try more baked oatmeal recipes?
If you made this recipe, I would love to know what you thought! Leave me a star rating and a comment below - I read them all! ⭐️ Your reviews not only help my business but other bakers as well!
Want an exclusive first look at all my recipes? Join my email newsletter which sends Bake & Bacon recipes straight to your inbox as soon as they go live, so you never miss a recipe!
Want to keep up with Bake & Bacon outside of the blog? Follow me on Instagram, Facebook, Twitter, Pinterest, and Youtube. Tag me on any social media and use the hashtag #bakeandbacon so I can see what you are baking!
📖 Recipe


Apple Baked Oatmeal
Ingredients
- 2¼ cups old-fashioned oats
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1¼ cup milk at room temperature
- ¼ cup maple syrup
- ½ cup unsweetened applesauce or 2 eggs
- 3 tablespoon melted coconut oil substitute butter
- 2 teaspoon vanilla extract
- 1 cup finely chopped apples divided
Cinnamon sugar topping
- 2 tablespoon granulated sugar
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 350°Fahrenheit and spray an 8x8 square baking pan with non-stick spray, or line with parchment paper. Set aside.
- In a large bowl, whisk together the oats, baking powder, salt, cinnamon, and nutmeg.2¼ cups old-fashioned oats, 1 teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg
- Pour in the milk, maple syrup, applesauce, oil, and vanilla. Stir until everything is combined. Gently fold in ¾ cup of the chopped apples.1¼ cup milk, ¼ cup maple syrup, ½ cup unsweetened applesauce, 3 tablespoon melted coconut oil, 2 teaspoon vanilla extract, 1 cup finely chopped apples
- Pour the oat mixture into the baking pan, and top with the remaining ¼ cup of apples. Mix the sugar and cinnamon together, and sprinkle on top.2 tablespoon granulated sugar, ½ teaspoon cinnamon
- Bake for 35-45 minutes, or until the center is set and the top is lightly golden brown. Allow the oats to cool in the pan for a few minutes before serving.
Notes
- Top with maple syrup, your favorite nut butter, or apple butter
- Let oatmeal cool completely, then slice and store in an airtight container in the fridge for 5-6 days.
- To reheat, warm up slices in the microwave or oven.
- To freeze, place in a freezer bag or airtight container in the freezer for up to 2 months. Let thaw overnight in the fridge or at room temperature for a few hours.
Nutrition
This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!
Leave a Reply