Description
This Apple Cinnamon Baked Oatmeal is a comforting and wholesome breakfast option perfect for fall mornings. Made with old fashioned oats, diced apples, and warm cinnamon, it’s naturally sweetened with maple syrup and applesauce, creating a moist and flavorful dish. Easy to prepare and bake, this oatmeal can be customized with your favorite toppings for a satisfying start to your day.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups old fashioned oats
- 1 3/4 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 3/4 cups unsweetened vanilla almond milk (or milk of your choice)
- 1/2 cup unsweetened applesauce
- 1/3 cup pure maple syrup (can use brown sugar or honey)
- 2 tablespoons melted butter or coconut oil (slightly cooled)
- 2 large eggs (beaten)
- 2 teaspoons pure vanilla extract
Fruit
- 1 cup diced apples (preferably Honeycrisp)
Optional Toppings
- Whipped cream
- Yogurt
- Nut butter
- Drizzle of maple syrup or honey
- Sprinkle of brown sugar
- Dash of cinnamon
- Splash of milk
- Apple slices
- Dried cranberries
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking dish with nonstick cooking spray to prevent sticking and set it aside for later use.
- Mix Dry Ingredients: In a large bowl, combine the old fashioned oats, ground cinnamon, baking powder, and salt. Stir these ingredients together to evenly distribute the leavening and spices.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the unsweetened vanilla almond milk, unsweetened applesauce, pure maple syrup, melted butter or coconut oil (slightly cooled), beaten eggs, and pure vanilla extract until well blended.
- Combine Wet and Dry Mixtures: Pour the milk mixture into the bowl containing the oat mixture. Stir thoroughly to ensure all oats are moistened and ingredients are well incorporated.
- Add Apples: Fold in the diced apples carefully to distribute the fruit evenly without breaking them down.
- Transfer to Baking Dish: Pour the oatmeal mixture into the prepared 8×8-inch baking dish, spreading it out evenly.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 40 minutes. The baked oatmeal is done when it is set in the center and the top is golden brown.
- Serve and Garnish: Remove from the oven and let it cool slightly. Serve warm, topped with your choice of whipped cream, yogurt, nut butter, a drizzle of maple syrup or honey, a sprinkle of brown sugar, a dash of cinnamon, a splash of milk, additional apple slices, or dried cranberries as desired.
Notes
- This baked oatmeal is a fall breakfast favorite, packed with warm cinnamon and fresh apples.
- You can substitute maple syrup with brown sugar or honey according to taste and dietary preferences.
- Use almond milk or any milk of your choice to make it dairy-free or to suit your dietary needs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and wholesome breakfast.
- Optional toppings add extra flavor and texture but are not necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 259 kcal
- Sugar: 15 g
- Sodium: 217 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 55 mg
