Baked Breakfast Oatmeal (Apple Cinnamon!)
Developed and tested by Robyn Conley Downs
on Oct 1, 2025 
If you’re looking for an easy, make-ahead breakfast that feels cozy + comforting, this baked oatmeal is it! With tender baked apples, warm cinnamon, and a custardy oat base, it’s made without banana and is a nourishing breakfast you can prep once and enjoy all week!
5 star review
“Okay I don’t usually love the texture of baked oats but am always wanting to try more recipes to find one I like for the sake of time-saving breakfasts. This recipe is UNREAL good. If I could rate it more than 5 stars I would!! Definitely adding to my roster of frequent recipes – thank you Robyn!”
– Nicola
Apple Cinnamon Baked Oatmeal = Coziest Make-Ahead Breakfast
Ohhhhh, hello apple season! This recipe is the one I come back to every fall when apples are at their peak and the mornings start to feel a little crisp. It’s also a steady favorite during seasonal transitions, like back-to-school, when a ready-to-go breakfast makes life feel just ever-so-slightly calmer. The flavor is exactly what you’d hope for in an autumn breakfast: warm cinnamon wrapped around sweet, juicy apples, and balanced enough so it feels special without tipping into dessert. And the best part? The smell as it bakes, filling the kitchen with the coziest fall aroma.
In creating my take on fall baked oats, I wanted it to nod to the classic baked oatmeal structure while also staying true to my Real Food Whole Life approach. So it has all the essentials: sweet fruit, warm spice, custardy oats, and an optional nut topping for crunch, but it’s also intentionally ease-first: no stovetop prep + no fancy steps, just a quick mix in one-bowl (of course!), pour, and bake. Using Greek yogurt boosts the protein, and I kept the sweetness by only using ¼ cup of brown sugar, plus the structure is flexible enough for different apples or seasonal swaps. It’s cozy and nostalgic (similar vibes to my apple cinnamon bread), but truly realistic enough for everyday life. I highly recommend you bake it on a Sunday, enjoy it warm, then slice and store for the week. When ready to serve, you can boost the protein even more by adding some honey-drizzled Greek yogurt on top or on the side. YUM!
Welcome to My Kitchen – Let’s Make Apple Cinnamon Baked Oats!
Testing Notes From My Kitchen
- When I tested this one with different apples, I found Honeycrisp and Pink Lady give the best natural sweetness, but Granny Smith will also work if you like it a little tart.
- I’ve made it with both dairy and non-dairy milk, and both turned out beautifully! I typically use 2% milk for a little extra protein, but you do you. Ditto with dairy-free yogurt, which works well as a lactose-free sub.
- In my experience, this one keeps well in the fridge for a few days and reheats nicely in the microwave or oven.
Baked Breakfast Oatmeal (Apple Cinnamon!)
Ingredients
- 2 medium sweet crips apples, such as Honeycrisp or Pink Lady, peeled and chopped into ¼ inch pieces
- 1½ teaspoons ground cinnamon, divided
- ¼ cup packed light brown sugar (50g) (plus 1 teaspoon for coating the apples)
- ¾ cup milk of choice (180ml)
- ½ cup plain Greek yogurt (120g)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups old-fashioned rolled oats (160g)
- 1 teaspoon baking powder
Optional Topping
- ⅓ cup chopped walnuts or pecans (40g)
- 1 tablespoon brown sugar (12g)
- ¼ teaspoon cinnamon
Equipment
Instructions
- Preheat & Prep: Preheat the oven to 350°F. Lightly grease an 8×8-inch or 9×9-inch baking dish, or line with parchment for easy removal and slicing.
- Prepare the Apples: In a small bowl, toss the chopped apples with ½ teaspoon cinnamon and 1 teaspoon brown sugar. Spread evenly in the bottom of the prepared baking dish.
- Make the Oat Mixture: In a large bowl, whisk together the milk, Greek yogurt, eggs, vanilla, salt, ¼ cup brown sugar, and remaining 1 teaspoon cinnamon until smooth. Stir in the oats and baking powder until just combined.
- Assemble: Pour the oat mixture over the apples and spread evenly. If using, sprinkle the topping ingredients over the surface.
- Bake: Bake for 30-40 minutes, or until golden and just set in the center. Let cool for 10-15 minutes before serving, or allow to cool completely before slicing.
Notes
- Apples: Note that the apples will soften in the oven but still have a little bite, almost like the filling of an apple crisp.
- Slicing: For the cleanest slices, let the bake cool completely before cutting, and line your pan with parchment paper so it lifts out easily. Note, this is not an “oat bar,” and it won’t slice as such, so don’t worry if it ends up slightly crumbly, this is the texture it’s meant to have.
- Bake Time: Keep an eye on the bake time, since if you over-bake, it can turn out dry. Pull it when the center is just set and golden on top.
This looks wonderful, I was wondering though…do you have to peel the apples? I find I don’t want to cook things that require one extra step such as peeling (or grating).
Bianca, I tested it without peeling the apples and it was still really tasty, especially if you don’t mind the texture of apple peels. So I say skip that step! Let me know how it turns out. 🙂
Okay I don’t usually love the texture of baked oats but am always wanting to try more recipes to find one I like for the sake of time-saving breakfasts. This recipe is UNREAL good. If I could rate it more than 5 stars I would!! Definitely adding to my roster of frequent recipes – thank you Robyn!
Nicola, YAY, I’m so happy to hear you enjoyed this baked oats recipe! I agree, it’s such a make-ahead time-saver. Thanks so much for sharing your thoughts and for leaving a review!
Terrific! I’m always happy to find another way to have my oats! I used Honeycrisp apples (peeled), golden monkfruit/allulose brown sugar substitute, and chopped pecans in the topping. This was easy to make, baked perfectly in 35 minutes for me, and is just sweet enough. I drizzled a little sugar free maple pecan syrup over mine for a little extra sweetness. I will definitely make this again, as I love oatmeal for lunches. Thanks for the great recipe!
Rene, wonderful! So happy to hear you enjoyed these breakfast oats, and thanks for sharing your monkfruit and allulose subs, so helpful!
Could you sub the apples for another fruit? Like blueberries, strawberries or peaches?
Hi Gabrielle, yes, I think any of those fruits would substitute quite well in this recipe! The only change I’d make it perhaps decreasing the cinnamon, but that’s personal preference. If you give it a try let me know how it turns out!