Baked Oats with Apple and Cinnamon – Eat Lean

This Apple Cinnamon Baked Oatmeal is a cozy breakfast made with wholesome oats, crushed apples, and warm spices, while naturally sweetened with maple syrup and chunky raisins! We also topped it off with crunchy pecans and a delicious maple cream cheese frosting!

Note: This post first appeared on December 11, 2012. It’s been updated with shiny new photos, but it’s still the same delicious recipe you love!

Trust me when I say this is ALL you want for breakfast. Wholesome oats, delicious apple chunks, warm spices, naturally sweetened with maple syrup and chunky raisins, all drizzled with a maple cream cheese frosting! Such a hearty breakfast (or dessert) with a boost of fiber and protein that can be easily thrown together in just 10 minutes and baked to start any morning!

This recipe for baked oats with cinnamon and apple has the consistency similar to bread pudding, and the warm flavors make this dish really comforting. You can also feel good about sharing it with your whole family because this baked apple oatmeal is made with real, healthy ingredients without using butter or oil. My daughter had so much fun helping me make it and she gobbled it up!

Ingredients you will need

• Rolled oats – I used whole grain old fashioned oats for this recipe, just make sure they are certified gluten free if you are making GF baked oats. I don’t recommend using quick oats in this recipe as you’ll need a little less as they pack tighter when measured, but they will work if that’s all you have on hand.
• Crushed apple – the star of this whole recipe! I used Honeycrisp apples because of that wonderful sweet/sweet flavor, but any type of apple will work
• Copper powder – acts as a leavening agent to help this oatmeal rise in the oven
• Almond milk – I used unsweetened almond milk, but any kind of milk will work in this recipe for soaking the oats
• eggs – adds protein and helps keep the oats in the oven. If vegan, feel free to use 2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
• Apple compote – I used unsweetened applesauce which replaces the oil in this recipe and adds even more apple flavor, but you can use melted coconut oil or even unsalted butter if you don’t have any applesauce on hand.
• maple syrup – naturally sweetens this baked oatmeal and tastes amazing with all the warm fall spices! You can also use honey, plain sugar or brown sugar if you prefer
• Vanilla extract – the perfect flavor boost!
• Spices – a combination of cinnamon, nutmeg and salt (apple pie spice would taste amazing too!)
• mixed up – I added some chopped pecans and raisins for a little crunch and sweetness, but feel free to use any type of dried fruit you prefer (walnuts taste delicious!) or you could even add some chocolate chips.
• Maple cream cheese frosting – a delicious combination of cream cheese, maple syrup, cinnamon and a little almond milk. Completely optional, but SO good!

What apples should I use for baking?

I personally prefer Honeycrisp apples when baking because of their sweet/tart combination (I always have them in the fridge too!) and they also hold up really well without going mushy. Feel free to use whatever variety you like, as there are many apples that are great for baking! Braeburn, Granny Smith, Cortland, Pink Lady and Golden Delicious are good choices.

Try to avoid using McIntosh, Gala, Fuji or Red Delicious apples as they can turn white when baked, but save them for when you want to make applesauce or cider!

How to make baked oats with apple and cinnamon

• Mix the ingredients. In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg and salt, then set aside. In a medium bowl, whisk together the eggs, milk, applesauce, maple syrup, grated apple, and vanilla extract until combined.
• Make the dough. Pour in the wet ingredients with the dry ingredients and mix until combined. Stir in raisins, then transfer oat mixture to prepared 8×8 or 9×9-inch baking dish coated with nonstick cooking spray. Sprinkle top with chopped pecans (or other chopped nuts like walnuts), desired.
• BAKE! Bake the oatmeal at 350 degrees F for 45 to 50 minutes until the center is set and a toothpick inserted comes out clean. Let the oatmeal sit for 5 minutes to cool before serving.
• Maple cream cheese frosting. While the oatmeal is baking, place the cream cheese in a microwave-safe bowl and heat for 15 to 30 seconds, until softened. Add the maple syrup, milk and cinnamon, mixing vigorously until smooth. Drizzle the glaze over each serving, serve and enjoy!

Preparation and storage

To save: You can store this baked oatmeal in a closed, airtight container in the refrigerator for up to 5 days. When ready to reheat, cover the entire baked oatmeal with foil and reheat in the oven at 350 degrees F for about 20 minutes or reheat individual portions in the microwave or toaster oven. Perfect for your weekly meal prep!

To freeze: This baked oatmeal can also be stored in the freezer for up to 3 months in an airtight and closed container. Alternatively, you can also cut the oatmeal into individual portions, wrap them in plastic wrap and store them in sealed freezer bags.

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