Bursting with oats, apples, and cinnamon, this Apple Cinnamon Baked Oatmeal is a great way to get breakfast on the table with minimal fuss.
Why Baked Oatmeal
Oatmeal is a delicious way to get a healthy breakfast on the table and baking it means that most of the time is spent hands-off. Plus, baked oatmeal can be served in a variety of ways so it's sure to be a hit with everyone!
Oats - You'll want to use old-fashioned oats (also called rolled oats) for this recipe. Quick-cooking oats will become too mushy.
Cinnamon - Cinnamon adds a nice warm flavor to oats and of course, is a great pairing for the apples.
Milk - I like to use whole milk in this recipe but you could use any dairy or non-dairy milk (I've made this with almond milk and had great results!). I recommend having your milk at room temperature but it's not required. Just know that cold milk will make your melted butter solidify a bit when combined. This won't affect the final dish though.
Apples - You can use any apple that you like but I think an apple that is both sweet and a bit tart is perfect. For this recipe, I used pink lady apples but I've also used honey crisp apples with a great outcome. You could even use a combination of different varieties. Also, I peel my apples because that is what my family prefers. However, you can absolutely leave the peel on if that's your preference.
How to Make Apple Cinnamon Baked Oatmeal
Preheat the oven to 350 degrees F. Lightly grease either a 10x7 or an 8x8 baking dish.
In a bowl, combine the oats, brown sugar, cinnamon, baking powder, and salt.
In a large bowl, whisk together the milk, eggs, melted butter, and vanilla.
Add the oat mixture and apples to the wet ingredients and give it a good stir.
Pour the oats into the baking dish.
Bake for 40 to 50 minutes depending on how you like your oats.
40 minutes will leave the baked oats fairly wet with a soft custard.
50 minutes will result in drier and more solid baked oatmeal.
Serve with maple syrup and fresh fruit or in a bowl with milk.
Storing & Reheating the Apple Baked Cinnamon Oatmeal
Leftover baked oatmeal should be kept in an airtight container in the fridge.
Use within 4 to 5 days.
To reheat in the oven, bake in an oven-safe dish at 350 degrees for 15 to 20 minutes, or until warmed through.
To reheat in the microwave, heat individual portions in a microwave-safe dish in 30-second bursts until warmed through.
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Apple Cinnamon Baked Oatmeal
- 2 cups rolled oats
- ½ cup brown sugar packed
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups milk room temperature
- 2 large eggs
- ¼ cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla
- 2 cups apples diced
- Preheat the oven to 350 degrees F. Lightly grease a 10x7 or 8x8 baking dish with butter.
- In a bowl, combine the oats, brown sugar, cinnamon, baking powder, and salt.
- In a large bowl, whisk together the milk, eggs, melted butter, and vanilla.
- Add the dry ingredients and the diced apples to the wet ingredients. Stir until well combined.
- Bake the oatmeal for 40 to 50 minutes. (See notes)
- Allow it to cool about 10 minutes before serving.
- 40 minutes will result in wetter looser oatmeal.
- 50 minutes will result in drier and more firm oatmeal. You may find that you need to cover the oatmeal with foil for the last 10 minutes of baking if it's getting too dark.
- Store leftovers in an airtight container in the fridge. Use up within 5 days.
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