This Oatmeal Apple Breakfast Bake is one of those throw-it-all-together, pop-it-in-the-oven kind of recipes that makes the whole kitchen smell amazing. It’s warm, a little sweet, loaded with juicy apples, and has just the right amount of cozy cinnamon flavor. Great for slow mornings or meal prep for the week. You can eat it hot out of the oven or cold from the fridge — either way, it hits the spot.
Why I Love This Recipe
This recipe brings back memories of my grandma baking something warm and simple that made you feel taken care of. It’s not fancy, but it’s real comfort food.
- Smells like fall, tastes like a hug
- You probably already have everything in your pantry
- One bowl, one dish — super easy cleanup
- Perfect for breakfast, but honestly great as a snack too
- Holds up well in the fridge all week
Makes: 6 servings
Total Time: 40 minutes (10 prep, 30 bake)
What You’ll Need
Dry Ingredients
- 2 cups rolled oats
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients
- 2 eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups milk (any kind – I use almond)
- 2 tbsp melted coconut oil
Fruit
- 2 medium apples, peeled and diced
Optional Topping
- Extra diced apples
- Sprinkle of cinnamon
- Handful of chopped nuts
Pro Tips
- Use sweet apples like Fuji or Honeycrisp for the best flavor
- Let it cool for 10 minutes after baking so it sets and slices better
- Stir the oats well to avoid dry spots
- Add chopped nuts on top before baking for extra crunch
- Don’t skip the cinnamon — it ties everything together
Tools You’ll Need
- Mixing bowl
- Whisk or fork
- Rubber spatula
- 8×8 baking dish
- Parchment paper (optional for easy cleanup)
- Knife and cutting board
Substitutions and Variations
- Use flax eggs to make it egg-free
- Swap maple syrup for honey
- Add raisins, cranberries, or chopped dates
- Use pears instead of apples
- Replace coconut oil with butter or any neutral oil
Make Ahead Tips
- Mix everything the night before and store in the fridge — just pop it in the oven in the morning
- Bake it ahead and reheat slices in the microwave or oven
- Freeze individual portions wrapped in foil and reheat as needed
How to Make Oatmeal Apple Breakfast Bake
Step 1: Preheat and Prep the Dish
Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish or line it with parchment paper.
Step 2: Mix the Dry Ingredients
In a mixing bowl, combine 2 cups rolled oats, 1 tsp baking powder, 1 1/2 tsp ground cinnamon, and 1/4 tsp salt. Stir everything together until well mixed.
Step 3: Add the Wet Ingredients
To the same bowl, add 2 cracked eggs, 1/4 cup maple syrup, 1 tsp vanilla extract, 1 1/2 cups milk, and 2 tbsp melted coconut oil. Stir until everything is fully combined and smooth.
Step 4: Fold in the Apples
Add 2 peeled and diced apples into the oat mixture and gently fold them in using a rubber spatula until evenly spread.
Step 5: Pour and Top
Pour the mixture into the prepared baking dish. If you like, sprinkle extra diced apples, cinnamon, or a few chopped nuts on top for a little extra texture and flavor.
Step 6: Bake
Place the dish into the oven and bake at 350°F for 30–35 minutes, or until the top is golden and the center is set.
Step 7: Cool and Serve
Let the bake cool for at least 10 minutes. Slice into squares and serve warm, or cool completely and store for later.
Leftovers & Storage
Store leftovers in an airtight container in the fridge for up to 5 days. You can reheat in the microwave or eat cold. To freeze, wrap individual slices in foil and store in a freezer bag for up to 2 months.
Why This Recipe Works (Quick Science)
Oats soak up the liquid and bind together with the eggs to form a soft, cake-like texture. Apples release a bit of juice while baking, which keeps the whole thing moist. Baking powder gives a little lift so it’s not too dense, and the coconut oil adds richness.
Macros (Per Serving)
- Calories: ~220
- Protein: 6g
- Fat: 8g
- Carbs: 30g
- Fiber: 4g
- Sugar: 10g
Common Mistakes
- Using quick oats — they’ll get mushy. Stick with rolled oats.
- Not greasing the baking dish — it will stick.
- Overbaking — it dries out. Check at 30 minutes.
- Skipping the salt — it really brings out the flavor.
What to Serve With
- Dollop of yogurt on top
- Drizzle of maple syrup or almond butter
- Fresh berries or banana slices
- A hot cup of coffee or chai
FAQ
Can I use steel-cut oats?
No, they need a different liquid ratio and longer cook time.
Can I use apples with skin on?
Yes, just dice them small. The peel softens as it bakes.
Can I make it without eggs?
Yep! Use 2 flax eggs (2 tbsp ground flax + 5 tbsp water).
Can I double the recipe?
Totally. Use a 9×13 pan and bake a bit longer — about 40–45 minutes.
Try It and Let Me Know
This oatmeal apple breakfast bake is one of those simple recipes that just works. I hope you give it a try — and when you do, leave a comment below and let me know how it turned out or if you switched anything up!