Apple Pie Baked Oatmeal Recipe

I can’t get over how this apple pie baked oatmeal turns simple oats into a breakfast that feels like dessert, yet keeps me full all morning. With tender apples, cinnamon, and a golden baked top, it’s the make-ahead fall breakfast I crave on repeat.

I’m obsessed with this Apple Pie Baked Oatmeal because it tastes like breakfast got its act together without losing the dessert energy. The edges get lightly golden, the center stays soft and hearty, and every bite has that apple pie thing going on without feeling too sweet.

I love how old fashioned rolled oats turn thick and satisfying, while chopped apples keep it juicy and a little messy in the best way. And yes, I absolutely want a square of this with coffee on a busy morning.

But I’d also eat it straight from the pan. No shame.

Just good breakfast.

Ingredients

• Rolled oats make it hearty, chewy, and actually filling enough for breakfast.
• Baking powder keeps it from turning into a dense oat brick.
• Cinnamon brings that cozy apple pie smell you’ll notice right away.
• Nutmeg adds a warm little bakery vibe without trying too hard.
• Salt keeps the sweet stuff from tasting flat or boring.
• Brown sugar gives caramel notes and that classic pie-like sweetness.
• Maple syrup makes it taste cozy, not just plain sugary.
• Eggs help everything set, plus they sneak in some protein.
• Milk keeps the oats soft, creamy, and not dry.
• Melted butter adds richness because, honestly, oatmeal needs a little joy.
• Vanilla rounds everything out and makes the whole pan smell amazing.
• Apples bring juicy bites, natural sweetness, and the real pie feeling.
• Lemon juice keeps the apples bright instead of dull and mushy.
• Pecans or walnuts add crunch, healthy fats, and a little snacky texture.
• Basically, extra oats or nuts on top make it look homemade and crunchy.

Ingredient Quantities

• 2 cups old fashioned rolled oats
• 1 tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup packed brown sugar
• 1/4 cup pure maple syrup
• 2 large eggs
• 1 1/2 cups milk (dairy or plant milk)
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 2 medium apples, peeled, cored and chopped (about 2 cups)
• 1 tablespoon lemon juice
• 1/2 cup chopped pecans or walnuts (optional)
• 1/4 cup extra oats or chopped nuts for sprinkling on top (optional)

How to Make this

1. Preheat oven to 375°F (190°C) and lightly grease an 8×8 inch or similar baking dish with butter or nonstick spray.

2. In a large bowl combine 2 cups old fashioned rolled oats, 1 tablespoon baking powder, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1/3 cup packed brown sugar.

3. In a separate bowl whisk together 1/4 cup pure maple syrup, 2 large eggs, 1 1/2 cups milk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.

4. Toss the 2 peeled, cored and chopped medium apples (about 2 cups) with 1 tablespoon lemon juice to prevent browning.

5. Pour the wet mixture into the dry ingredients and stir until combined. Fold in the lemon tossed apples.

6. If using, stir in 1/2 cup chopped pecans or walnuts so they are evenly distributed.

7. Transfer the mixture to the prepared baking dish, smoothing the top with a spatula. Sprinkle 1/4 cup extra oats or chopped nuts on top if desired.

8. Bake for 35 to 40 minutes, or until the center is set and the top is golden brown.

9. Let the baked oatmeal cool for 5 to 10 minutes before slicing and serving warm.

Equipment Needed

1. 8×8 inch baking dish
2. Large mixing bowl (for dry ingredients)
3. Medium mixing bowl (for wet ingredients)
4. Whisk
5. Rubber or silicone spatula
6. Chef knife and cutting board
7. Vegetable peeler
8. Measuring cups and spoons and liquid measuring cup

FAQ

Apple Pie Baked Oatmeal Recipe Substitutions and Variations

• Old fashioned rolled oats: use quick oats for a softer texture; or use 1 1/2 cups oat flour plus 1/2 cup whole oats for a denser, cakier result; or use gluten free rolled oats to make the dish gluten free
• Packed brown sugar: swap equal coconut sugar for a similar caramel note; or use granulated sugar plus 1 teaspoon molasses per 1/4 cup to mimic brown sugar; or use maple sugar for a more pronounced maple flavor
• Large eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, set 5 minutes; or use 1/4 cup mashed banana per egg for extra moisture and apple pairing; or use 1/4 cup unsweetened applesauce per egg for a lower fat option
• Unsalted butter, melted: substitute melted coconut oil in equal measure for dairy free baking; or use melted unsalted margarine for a neutral dairy free swap; or use melted ghee for a nuttier, more caramel flavor

Pro Tips

1) Let the oats soak a few minutes after you mix the wet and dry ingredients. Five to ten minutes gives the oats time to soften and absorb flavors so the finished bake is more custardy and less dense.

2) For extra texture and to prevent sogginess, briefly sauté the chopped apples in a tablespoon of butter with a pinch of cinnamon until they start to caramelize, then cool slightly before folding in. That concentrates their flavor and keeps the bake from getting watery.

3) Use a mix of milk and plain yogurt or buttermilk if you want a tangy, more tender crumb. Swap about 1/3 of the milk for yogurt or buttermilk to boost moisture and flavor without making the batter runny.

4) Watch the top in the last 5 minutes of baking. If it browns too quickly, tent lightly with a piece of foil to let the center finish cooking without burning the surface. Let it rest 10 minutes before cutting so slices hold together and flavors settle.

Apple Pie Baked Oatmeal Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I can’t get over how this apple pie baked oatmeal turns simple oats into a breakfast that feels like dessert, yet keeps me full all morning. With tender apples, cinnamon, and a golden baked top, it’s the make-ahead fall breakfast I crave on repeat.

Pin

Servings

8

servings

Calories

311

kcal

Equipment: 1. 8×8 inch baking dish
2. Large mixing bowl (for dry ingredients)
3. Medium mixing bowl (for wet ingredients)
4. Whisk
5. Rubber or silicone spatula
6. Chef knife and cutting board
7. Vegetable peeler
8. Measuring cups and spoons and liquid measuring cup

Ingredients

• 2 cups old fashioned rolled oats

• 1 tablespoon baking powder

• 2 teaspoons ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• 1/3 cup packed brown sugar

• 1/4 cup pure maple syrup

• 2 large eggs

• 1 1/2 cups milk (dairy or plant milk)

• 4 tablespoons unsalted butter, melted

• 1 teaspoon vanilla extract

• 2 medium apples, peeled, cored and chopped (about 2 cups)

• 1 tablespoon lemon juice

• 1/2 cup chopped pecans or walnuts (optional)

• 1/4 cup extra oats or chopped nuts for sprinkling on top (optional)

Directions

• Preheat oven to 375°F (190°C) and lightly grease an 8×8 inch or similar baking dish with butter or nonstick spray.
• In a large bowl combine 2 cups old fashioned rolled oats, 1 tablespoon baking powder, 2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1/3 cup packed brown sugar.
• In a separate bowl whisk together 1/4 cup pure maple syrup, 2 large eggs, 1 1/2 cups milk, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
• Toss the 2 peeled, cored and chopped medium apples (about 2 cups) with 1 tablespoon lemon juice to prevent browning.
• Pour the wet mixture into the dry ingredients and stir until combined. Fold in the lemon tossed apples.
• If using, stir in 1/2 cup chopped pecans or walnuts so they are evenly distributed.
• Transfer the mixture to the prepared baking dish, smoothing the top with a spatula. Sprinkle 1/4 cup extra oats or chopped nuts on top if desired.
• Bake for 35 to 40 minutes, or until the center is set and the top is golden brown.
• Let the baked oatmeal cool for 5 to 10 minutes before slicing and serving warm.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 152g
• Total number of serves: 8
• Calories: 311kcal
• Fat: 15g
• Saturated Fat: 5.5g
• Trans Fat: 0.08g
• Polyunsaturated: 3.8g
• Monounsaturated: 5.4g
• Cholesterol: 63mg
• Sodium: 365mg
• Potassium: 261mg
• Carbohydrates: 40g
• Fiber: 3.8g
• Sugar: 22.5g
• Protein: 6.6g
• Vitamin A: 300IU
• Vitamin C: 2.8mg
• Calcium: 72mg
• Iron: 1.3mg