Oatmeal Apple Breakfast Bake
This wholesome Oatmeal Apple Breakfast Bake is packed with warm cinnamon-spiced apples, fiber-rich oats, and naturally sweetened goodness. It’s easy to prep ahead, gluten-free friendly, and makes for the coziest breakfast all week long—whether served warm, cold, or reheated.
Ingredients
- 2 cups rolled oats certified gluten-free if needed
- 2 medium apples peeled and chopped
- 2 eggs
- 1 3/4 cups milk dairy or plant-based
- 1/4 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp melted coconut oil or butter
- 1/4 cup chopped nuts or seeds optional
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch or similar baking dish.
- Mix wet ingredients: In a large bowl, whisk together eggs, milk, maple syrup, vanilla, and melted oil.
- Combine dry ingredients: Add oats, baking powder, cinnamon, and salt to the wet mixture. Stir until well combined.
- Fold in apples: Gently mix in the chopped apples and nuts or seeds if using.
- Pour into dish: Spread the mixture evenly into the greased baking dish.
- Bake: Place in the oven and bake for 35–40 minutes, or until the top is golden and the center is set.
- Cool and serve: Let cool slightly before slicing. Serve warm with a drizzle of maple syrup or a dollop of yogurt.
Notes
Oatmeal Apple Breakfast Bake – Helpful Tips
Cooking Tips & TechniquesUse old-fashioned rolled oats for the best texture — quick oats can become too soft, and steel-cut oats take too long to cook.
Chop apples into small cubes so they soften evenly during baking without becoming mushy.
For deeper flavor, sauté the apples in a bit of butter and cinnamon before adding to the mix.
Mix your wet ingredients (eggs, milk, maple syrup, vanilla) thoroughly before stirring into the dry to ensure even baking.
Let the bake cool slightly before slicing so it sets up properly and cuts cleanly. Serving Suggestions
Serve warm with a drizzle of maple syrup or a dollop of Greek yogurt.
Top with chopped nuts, raisins, or a spoonful of almond butter for extra richness.
Pair with fresh fruit or scrambled eggs for a complete breakfast.
For a brunch spread, slice into squares and serve with coffee or tea.
Dust with cinnamon or powdered sugar before serving for a cozy touch. Make-Ahead & Storage
Make-Ahead: Assemble everything the night before and refrigerate overnight. Bake in the morning for a fresh breakfast.
Refrigerator: Store leftovers covered in the fridge for up to 5 days.
Freezer: Freeze individual squares wrapped tightly for up to 2 months.
Reheat: Warm in the microwave for 30–60 seconds or reheat in the oven at 300°F until heated through. Tasty Variations to Try
Crumble Topping: Add a simple oat-butter-brown sugar topping before baking for a crisp finish.
Apple-Berry Twist: Fold in blueberries, cranberries, or raspberries for a fruity burst.
Banana Boost: Swap one egg for mashed banana and reduce the maple syrup slightly.
Nutty Delight: Add chopped pecans or walnuts to the batter for crunch and flavor.
Dairy-Free Option: Use almond or oat milk and skip the yogurt topping for a completely dairy-free version.