Healthy Apple Baked Oatmeal Recipe

I perfected a healthy, make-ahead Apple Oatmeal Breakfast using simple pantry ingredients and a clever prep trick that makes weekday mornings easier.

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I’m obsessed with turning simple old-fashioned rolled oats and sweet apples into a breakfast that feels like a discovery. It smells like apple pie but isn’t heavy, it’s actually the kind of make-ahead thing I’ll sneak out of the fridge before school, thinking I’ll just have a bite and then eat the whole pan.

I toss it onto lists with other Fall Baked Oatmeal Recipes because people ask for something that tastes special but is real simple, and i swear this Apple Oatmeal Breakfast has that nailed. You’ll wanna know what makes it so clingy to your mornings.

Ingredients

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Rolled oats: High in fiber, keeps you full, slow carbs for steady energy.
Apples: Provide vitamin C and fiber, natural sweetness, slight tart bite.
Maple syrup: Adds warm sweet flavor, mostly sugars, use sparingly if watching sugar.
Egg: Binds the bake, adds protein and structure, keeps it moist.
Milk: Adds creaminess calcium and protein, it’s ok to use dairy or plant milks.
Coconut oil or butter: Healthy fats, helps browning and richness, calorie dense.
Walnuts/pecans: Provide crunch, omega 3 fats, extra protein and texture.
Flaxseed or chia: Adds fiber and plant omega fats, thickens, keeps you fuller longer.
Raisins/cranberries: Little pops of sweetness, add chew and extra antioxidants.

Ingredient Quantities

2 cups old-fashioned rolled oats

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon fine salt

1/4 cup pure maple syrup (or honey, whatever you got)

1 large egg, lightly beaten

1 1/2 cups milk (dairy or unsweetened plant milk)

2 tablespoons melted coconut oil or melted butter

1 teaspoon vanilla extract

2 medium apples, peeled, cored and diced (about 2 cups)

1/4 cup chopped walnuts or pecans (optional)

2 tablespoons ground flaxseed or chia seeds (optional)

1/4 cup raisins or dried cranberries (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9 inch baking dish or line it with parchment, makes cleanup easier.

2. In a large bowl stir together 2 cups old fashioned rolled oats, 1 1/2 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp fine salt and the 2 tbsp ground flaxseed or chia if using.

3. In another bowl whisk 1/4 cup pure maple syrup (or honey), 1 large lightly beaten egg, 1 1/2 cups milk, 2 tbsp melted coconut oil or butter and 1 tsp vanilla until smooth.

4. Pour the wet mix into the dry and stir just until combined, dont overmix — a few clumps are fine (ok I said “dont” but you shouldnt over stir).

5. Fold in the 2 cups diced apples, 1/4 cup chopped walnuts or pecans if using, and 1/4 cup raisins or dried cranberries if you like them; if your apples are tart add an extra tablespoon of maple.

6. Pour batter into the prepared dish, press the top gently so it’s even, sprinkle a few extra oats or nuts on top for a bit of crunch if you want.

7. Bake for 35 to 40 minutes until the center is set and the top is golden brown, test with a toothpick in the middle it should come out mostly clean.

8. Let cool for 10 to 15 minutes before cutting so it firms up, serve warm with a splash of milk or a dollop of yogurt — honestly delicious.

9. Make ahead and storage hacks: slice and refrigerate up to 5 days, reheat portions 30 to 60 seconds in the microwave or 10 to 15 minutes at 300°F in the oven; freezes well up to 3 months, thaw overnight in the fridge.

10. Quick swaps and tips: use apples like Honeycrisp or Granny Smith for best texture, swap the egg for 1/4 cup applesauce or mashed banana to go egg free, use melted butter instead of coconut oil for richer flavor, and if you want a crispier top sprinkle a little brown sugar or extra oats before baking.

Equipment Needed

1. 8×8 or 9×9 baking dish (lined with parchment or greased)
2. Two mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and spoons
4. Liquid measuring cup for the milk/maple syrup
5. Whisk
6. Silicone spatula or wooden spoon for folding
7. Chef’s knife and cutting board for dicing apples
8. Toothpick or cake tester to check doneness
9. Oven mitts and a cooling rack (helps it firm up faster)

FAQ

Q: Can I make this vegan?

A: Yes. Swap the egg for a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 min), use plant milk and maple syrup, and use coconut oil. Texture may be a touch denser but still good.

Q: What if I only have quick oats or steel cut oats?

A: Use old fashioned rolled oats if you can. Quick oats will turn mushy and you should cut bake time by 5 to 10 minutes. Steel cut oats need to be pre-cooked first or they will stay chewy.

Q: Mine turned out too wet or soggy, how do I fix that?

A: Make sure you bake until the center is set and the top is golden, then let it rest 10 to 15 minutes to firm up. If you want it firmer, use a little less milk or add an extra tablespoon of oats or ground flax.

Q: How long will it keep and can I freeze it?

A: Store covered in the fridge for up to 4 or 5 days. To freeze, cut into portions, wrap or put in airtight containers and freeze up to 3 months. Thaw in the fridge overnight and reheat in the oven or microwave.

Q: Can I change the add-ins, like nuts, raisins or different fruit?

A: Totally. Stir in nuts, raisins, chia or flax before baking, or swap apples for pears or chopped berries. Just keep similar moisture levels so the bake texture stays right.

Q: What pan size and bake time should I use?

A: An 8×8 inch or similar works great. Bake at 350 F for about 30 to 40 minutes. If you use a bigger, shallower pan it will bake faster, deeper pan will need more time. Check the center for doneness.

Healthy Apple Baked Oatmeal Recipe Substitutions and Variations

Maple syrup 1/4 cup: swap with 1/4 cup honey, or 1/4 cup packed brown sugar (adds a deeper flavor), or 1/3 cup unsweetened applesauce plus 1 tsp vanilla for less added sugar and extra moisture. its fine either way.
Egg 1 large: use a flax egg 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 minutes), or 1/4 cup mashed banana, or 1 tbsp chia seeds plus 3 tbsp water. these keep it binding without an egg.
2 tbsp melted coconut oil: replace with 2 tbsp melted butter, or 2 tbsp neutral oil like avocado or light olive oil, or 2 tbsp unsweetened applesauce to cut fat and add moisture.
2 cups old fashioned rolled oats: use 2 cups quick oats for a softer texture, or 2 cups certified gluten free rolled oats if needed, or swap 1 cup rolled oats plus 1 cup oat flour for a denser, cake like bake.

Pro Tips

– Toast the nuts and a few extra oats in a dry skillet for 3 to 5 minutes before folding them in. It adds real flavor and crunch, and the heat reduces any bitterness. If you skip toasting the top will be kinda flat.

– For a creamier, custardy middle, soak the oats in the milk for at least 30 minutes or even overnight in the fridge. It firms up less in the oven so you can shave a few minutes off baking time if the mix is pre-soaked.

– Toss the diced apples with a little lemon juice and a pinch of salt before adding them. Keeps the apples bright, stops browning, and makes the whole bake taste less one-note. If your apples are super tart add a bit more maple or honey to balance it.

– Don’t overmix and don’t overbake. Stir just till combined so the oats stay slightly chunky, and pull it when a skewer comes out mostly clean but still moist. Cool before slicing so it holds together; to reheat, oven gives crisp edges, microwave is fine for a quick warm up.

Healthy Apple Baked Oatmeal Recipe

Recipe by Jot Punji

0.0 from 0 votes

I perfected a healthy, make-ahead Apple Oatmeal Breakfast using simple pantry ingredients and a clever prep trick that makes weekday mornings easier.

Servings

servings

Calories

318

kcal

Equipment: 1. 8×8 or 9×9 baking dish (lined with parchment or greased)
2. Two mixing bowls (one large for dry, one medium for wet)
3. Measuring cups and spoons
4. Liquid measuring cup for the milk/maple syrup
5. Whisk
6. Silicone spatula or wooden spoon for folding
7. Chef’s knife and cutting board for dicing apples
8. Toothpick or cake tester to check doneness
9. Oven mitts and a cooling rack (helps it firm up faster)

Ingredients

2 cups old-fashioned rolled oats
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon fine salt
1/4 cup pure maple syrup (or honey, whatever you got)
1 large egg, lightly beaten
1 1/2 cups milk (dairy or unsweetened plant milk)
2 tablespoons melted coconut oil or melted butter
1 teaspoon vanilla extract
2 medium apples, peeled, cored and diced (about 2 cups)
1/4 cup chopped walnuts or pecans (optional)
2 tablespoons ground flaxseed or chia seeds (optional)
1/4 cup raisins or dried cranberries (optional)

Directions

Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9 inch baking dish or line it with parchment, makes cleanup easier.
In a large bowl stir together 2 cups old fashioned rolled oats, 1 1/2 tsp baking powder, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp fine salt and the 2 tbsp ground flaxseed or chia if using.
In another bowl whisk 1/4 cup pure maple syrup (or honey), 1 large lightly beaten egg, 1 1/2 cups milk, 2 tbsp melted coconut oil or butter and 1 tsp vanilla until smooth.
Pour the wet mix into the dry and stir just until combined, dont overmix — a few clumps are fine (ok I said "dont" but you shouldnt over stir).
Fold in the 2 cups diced apples, 1/4 cup chopped walnuts or pecans if using, and 1/4 cup raisins or dried cranberries if you like them; if your apples are tart add an extra tablespoon of maple.
Pour batter into the prepared dish, press the top gently so it's even, sprinkle a few extra oats or nuts on top for a bit of crunch if you want.
Bake for 35 to 40 minutes until the center is set and the top is golden brown, test with a toothpick in the middle it should come out mostly clean.
Let cool for 10 to 15 minutes before cutting so it firms up, serve warm with a splash of milk or a dollop of yogurt — honestly delicious.
Make ahead and storage hacks: slice and refrigerate up to 5 days, reheat portions 30 to 60 seconds in the microwave or 10 to 15 minutes at 300°F in the oven; freezes well up to 3 months, thaw overnight in the fridge.
Quick swaps and tips: use apples like Honeycrisp or Granny Smith for best texture, swap the egg for 1/4 cup applesauce or mashed banana to go egg free, use melted butter instead of coconut oil for richer flavor, and if you want a crispier top sprinkle a little brown sugar or extra oats before baking.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.