A cozy, wholesome breakfast bake made with hearty oats, tender apples, cinnamon, and a lightly sweet maple-brown-sugar flavor. It’s easy to prepare ahead and delicious served warm with yogurt or a splash of milk.
Ingredients
For the Apple Oatmeal Bake
- 2 cups old-fashioned rolled oats
- 2 medium apples, peeled, cored, and diced
- 2 large eggs
- 1½ cups milk
- ½ cup unsweetened applesauce
- ¼ cup pure maple syrup
- 2 tbsp brown sugar
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- ¼ tsp ground nutmeg
- ½ cup chopped walnuts or pecans, optional
- ¼ cup raisins, optional
For the Topping
- 1 small apple, thinly sliced
- 1 tbsp chopped walnuts or pecans, optional
- 1 tbsp maple syrup
- ½ tsp cinnamon
Instructions
- Preheat the oven: Heat oven to 350°F (175°C). Lightly grease an 8×8-inch or similar baking dish.
- Prepare the apples: Peel, core, and dice two apples. Keep the optional topping apple thinly sliced.
- Mix the wet ingredients: In a large bowl, whisk together eggs, milk, applesauce, maple syrup, brown sugar, melted butter, and vanilla until smooth.
- Add the dry ingredients: Stir in rolled oats, cinnamon, baking powder, salt, and nutmeg.
- Add the apples: Fold the diced apples into the oatmeal mixture. Stir in walnuts or pecans and raisins if using.
- Transfer to the dish: Pour the mixture into the prepared baking dish and spread it evenly.
- Add the topping: Arrange the sliced apple over the top. Sprinkle with cinnamon and optional chopped nuts. Drizzle with 1 tablespoon maple syrup.
- Bake: Bake for 35–45 minutes, until the center is set and the edges are lightly golden.
- Rest: Remove from the oven and let it cool for 5–10 minutes before serving.
- Serve: Enjoy warm with Greek yogurt, milk, a little maple syrup, or a spoonful of nut butter.
Nutrition Information
Approximate per serving, based on 8 servings and including walnuts:
- Calories: 300
- Protein: 8 g
- Carbohydrates: 43 g
- Fiber: 6 g
- Net Carbs: 37 g
- Total Fat: 12 g
- Saturated Fat: 4 g
- Sugar: 19 g
- Sodium: 150 mg
Nutrition will vary depending on the type of milk, apples, sweetener, and nuts used.
Nut & Allergen Information
- Contains: Eggs, milk/dairy, oats, and tree nuts if walnuts or pecans are added.
- Peanuts: None in the basic recipe.
- Tree nuts: Optional walnuts or pecans.
- Gluten: Rolled oats are naturally gluten-free, but regular oats can have cross-contact with wheat. Use certified gluten-free oats if needed.
- Dairy-free: Use plant-based milk and melted coconut oil or dairy-free butter.
- Nut-free: Simply omit the walnuts/pecans and use nut-free milk if required.
- Egg-free: Use a suitable egg replacer or two flax eggs, although the texture may be softer.
Q&A
Q: What apples are best for this recipe?
Honeycrisp, Gala, Fuji, Pink Lady, and Granny Smith all work well. Granny Smith gives the bake a pleasant tart contrast to the sweetness.
Q: Can I use quick oats?
Yes, but old-fashioned rolled oats provide a heartier texture. Quick oats will make the bake softer.
Q: Can I make this without brown sugar?
Yes. Increase the maple syrup slightly or simply omit the brown sugar for a less-sweet breakfast.
Q: Can I prepare it the night before?
Absolutely. Assemble the bake, cover, and refrigerate overnight. Bake the next morning, adding a few extra minutes if necessary.
Q: Can I use bananas instead of apples?
Yes, but the flavor and texture will be different. You can also combine banana and apple.
Q: How should I store leftovers?
Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave or oven.
Q: Can I freeze oatmeal breakfast bake?
Yes. Cool completely, cut into portions, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat.
Q: Can I make it higher in protein?
Yes. Serve it with Greek yogurt or cottage cheese, or add a little protein powder to the oatmeal mixture while reducing the oats slightly if needed.
Q: Is this recipe suitable for meal prep?
Yes. Cut the cooled bake into individual portions and refrigerate for quick breakfasts throughout the week.