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Apple Cinnamon Baked Oatmeal

This Apple Cinnamon Baked Oatmeal is filled with hearty rolled oats, tender apples, warm cinnamon, applesauce, maple syrup, and toasted walnuts. It is an easy make-ahead breakfast that bakes into soft, sliceable squares for the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 9 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Apple Cinnamon Baked Oatmeal
  • 2 3/4 cups old-fashioned rolled oats 285 g
  • 1 tablespoon chia seeds 10 g; optional
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 1/4 cup maple syrup or honey 70 g
  • 1/2 cup unsweetened applesauce 115 g
  • 2 large eggs approximately 110 g
  • 1 1/4 cups milk of choice 300 g
  • 1/4 cup unsalted butter or coconut oil 60 g; melted
  • 1 teaspoon pure vanilla extract
  • 1 cup apple 115 g; shredded or finely diced, plus more for topping if desired
  • 1/3 cup walnuts 35 g; toasted and chopped, plus more for topping
Optional Toppings
  • whipped topping or yogurt for serving
  • maple syrup for drizzling
  • additional diced apple for serving

Equipment

  • 8×8-inch or 9×9-inch baking dish
  • Large mixing bowl
  • Mixing spoon or spatula
  • Measuring cups and spoons
  • Box grater or knife
  • Nonstick cooking spray

Method
 

Prepare the Oven and Baking Dish
  1. Preheat the oven to 375°F (190°C).
  2. Coat an 8×8-inch or 9×9-inch baking dish with nonstick cooking spray.
Mix the Oatmeal
  1. In a large mixing bowl, combine the rolled oats, chia seeds, cinnamon, baking powder, and salt.
  2. Add the maple syrup or honey, applesauce, eggs, milk, melted butter or coconut oil, and vanilla extract.
  3. Stir until all the ingredients are evenly combined and the oats are fully moistened.
  4. Fold in the shredded or finely diced apple and the toasted chopped walnuts.
Assemble and Bake
  1. Transfer the oatmeal mixture to the prepared baking dish and spread it into an even layer.
  2. Sprinkle a few additional chopped toasted walnuts over the top.
  3. Bake for 30–35 minutes, or until the center is set and the edges are lightly golden.
Rest and Serve
  1. Remove the baked oatmeal from the oven and let it rest for 10 minutes before slicing.
  2. Cut into 9 squares and serve warm. Top with yogurt or whipped topping, diced apple, toasted walnuts, and a drizzle of maple syrup, if desired.

Notes

  • Chia seeds: The chia seeds are optional and may be omitted without making any other changes.
  • Sweetener: Use either pure maple syrup or honey.
  • Fat: Melted unsalted butter or melted coconut oil may be used.
  • Apple preparation: The apple may be shredded for a softer texture or finely diced for more distinct apple pieces.
  • Best apples: Firm baking apples such as Honeycrisp, Granny Smith, Pink Lady, or Fuji work well.
  • Walnuts: Toasting the walnuts before adding them improves their flavor and crunch.
  • Doneness: The center should be set and no longer look wet. Bake for up to 35 minutes if needed.
  • Resting: Let the baked oatmeal rest for 10 minutes so it firms up and slices cleanly.
  • Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: Reheat individual portions in the microwave or warm several portions in a covered baking dish in the oven.
  • Freezing: Wrap individual cooled squares and freeze them in an airtight container for up to 3 months.
  • Egg-free option: The source recipe mentions an egg-free variation but does not provide the replacement quantities, so no unverified substitution has been included.