Oatmeal Apple Breakfast Bake – Warm, Cozy, and Naturally Sweet

If you love the comforting flavor of apple pie and the nourishing goodness of oatmeal, this Oatmeal Apple Breakfast Bake is the best of both worlds. It’s a wholesome, filling breakfast that’s perfect for slow mornings, meal prep, or feeding a family. With juicy apples, warm spices, hearty oats, and a touch of maple or brown sugar, this bake delivers satisfying sweetness without being overly indulgent.

Whether you eat it fresh out of the oven or enjoy it throughout the week, it’s the kind of recipe that makes your kitchen smell like fall and your mornings feel a little more special.

In this post, you’ll learn how to make the perfect baked oatmeal with apples, how to customize it based on what you have on hand, and tips for making it ahead for a quick and easy breakfast all week long. From the texture to the flavor to the convenience, this breakfast bake checks every box.

Why You’ll Love This Oatmeal Apple Breakfast Bake

Cozy, warm, and gently sweetened
Easy to make in one bowl — no mixer needed
Great for meal prep or a crowd
Naturally gluten-free and easy to make dairy-free
Freezer-friendly
Tastes like dessert but made with nourishing ingredients

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Ingredients You’ll Need

This recipe makes one 9×9 or 8×8 pan (about 6–8 servings). You can easily double it for a larger crowd.

Dry Ingredients:

2 cups old-fashioned rolled oats
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon baking powder
¼ teaspoon salt

Wet Ingredients:

2 large eggs
1 ¾ cups milk (any kind – dairy or non-dairy)
¼ cup pure maple syrup or brown sugar
1 teaspoon vanilla extract
2 tablespoons melted butter or coconut oil

Add-ins:

2 medium apples, peeled and diced (Granny Smith, Honeycrisp, or Fuji work well)
½ cup chopped walnuts or pecans (optional)
Optional: 2 tablespoons raisins or dried cranberries

Optional Toppings (Before or After Baking):

Thinly sliced apples for presentation
A sprinkle of extra oats and cinnamon
Raw sugar or brown sugar for a golden topping
Drizzle of maple syrup after baking
Greek yogurt or whipped cream on the side

How to Make Oatmeal Apple Breakfast Bake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or line it with parchment paper for easier cleanup.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, stir together the oats, cinnamon, nutmeg, baking powder, and salt until evenly combined.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk the eggs, then add milk, maple syrup (or brown sugar), vanilla extract, and melted butter. Mix until smooth.

Step 4: Combine Wet and Dry

Pour the wet mixture into the bowl with the dry ingredients. Stir until everything is well combined.

Step 5: Fold in Apples and Add-ins

Gently fold in the diced apples and any additional mix-ins like nuts or dried fruit. Let the mixture sit for about 5 minutes to allow the oats to absorb some of the liquid.

Step 6: Pour Into Baking Dish

Pour the mixture into the prepared baking dish and spread it into an even layer. Add any desired toppings (sliced apples, nuts, or raw sugar) on top before baking.

Step 7: Bake

Bake for 35–45 minutes, or until the center is set and the top is golden brown. If you like a firmer texture, bake closer to 45 minutes. For softer oatmeal, bake on the shorter end.

Let the bake cool for 5–10 minutes before slicing and serving.

How to Serve

Serve the oatmeal bake warm or at room temperature, cut into squares or scooped into bowls.

Serving Ideas:

Top with a dollop of plain or vanilla yogurt
Drizzle with warm maple syrup or honey
Add a splash of milk for a more porridge-like texture
Sprinkle with chopped nuts or extra fruit on top
Serve with scrambled eggs or turkey bacon for a balanced breakfast

Tips for the Best Baked Oatmeal

Use rolled oats – Quick oats become mushy, and steel-cut oats won’t cook through properly in the same time. Rolled oats provide the perfect texture.

Choose the right apples – A mix of sweet and tart apples gives the best flavor. Granny Smith adds tang, while Honeycrisp or Fuji adds sweetness.

Adjust sweetness – This bake is mildly sweet. Add more sugar or maple syrup if you prefer it sweeter, or reduce it for a sugar-light breakfast.

Add texture – Walnuts or pecans add a nice crunch. Toast them beforehand for extra flavor.

Let it rest – Letting it rest for a few minutes after baking helps it slice cleanly and set fully.

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Make-Ahead and Storage

This baked oatmeal is perfect for meal prep. It stores well in the fridge and freezer and can be enjoyed hot or cold.

To Refrigerate:

Let the oatmeal bake cool completely
Store in an airtight container or cover the baking dish
Refrigerate for up to 5 days
Reheat individual portions in the microwave or oven

To Freeze:

Cool completely
Cut into portions and wrap each tightly in plastic or foil
Store in a freezer-safe container or bag
Freeze for up to 2 months
Reheat from frozen in the microwave or oven until warmed through

Tip: Wrap individual squares and freeze for easy grab-and-go breakfasts.

Recipe Variations

Apple Cinnamon Raisin

Add ½ teaspoon of extra cinnamon and ¼ cup of raisins for a classic oatmeal flavor.

Apple Banana Oatmeal Bake

Mash 1 ripe banana into the wet ingredients and reduce the maple syrup slightly.

Apple Cranberry Nut

Substitute dried cranberries for raisins and use chopped pecans or walnuts.

Carrot Apple Bake

Add ½ cup grated carrot to the mix along with the apples. This adds natural sweetness and extra nutrition.

Apple Peanut Butter Bake

Swirl 2 tablespoons of peanut butter into the batter or drizzle it on top after baking.

Frequently Asked Questions

Can I make this without eggs?
Yes. Substitute the eggs with flax eggs (2 tablespoons ground flax + 6 tablespoons water). Let it sit for 5 minutes before adding to the wet ingredients.

Can I use quick oats?
Quick oats work, but the texture will be much softer. For best results, stick with old-fashioned rolled oats.

Is this recipe gluten-free?
Yes, as long as you use certified gluten-free oats. Always check the label if cooking for someone with gluten sensitivity.

Can I make it dairy-free?
Absolutely. Use almond milk, oat milk, coconut milk, or any non-dairy milk. Substitute the butter with coconut oil or a plant-based butter.

Can I double the recipe?
Yes. Use a 9×13-inch baking dish and bake for 45–50 minutes or until set in the center.

How do I reheat baked oatmeal?
Reheat individual portions in the microwave for 30–60 seconds. For larger portions, use the oven at 325°F until warmed through.

Can I serve this cold?
Yes. Baked oatmeal is delicious cold, especially during warmer months. It has a dense, almost cake-like texture when chilled.

Final Thoughts

This Oatmeal Apple Breakfast Bake is a warm, comforting dish that’s easy to love and even easier to customize. It turns everyday pantry staples into something wholesome, nourishing, and flavorful — a breakfast that tastes like a treat but fuels your morning with fiber, protein, and fruit.

Whether you enjoy it fresh from the oven or reheated from the fridge, this baked oatmeal recipe is perfect for busy mornings, lazy weekends, or cozy fall brunches. Keep it simple, dress it up, or double it for a gathering — either way, it’s a delicious way to start the day.