Baked Apple Cinnamon Oatmeal

Years ago I used to frequently make baked oatmeal for a special breakfast—ridiculously easy to make and a nourishing way to start the day, baked oatmeal is creamy and pudding-like, delicious, and usually make enough to last a few breakfasts. Somehow I realized that it's been a long time since I've made one, but the sight of grocery bins filled with fresh ripe local fall apples got me thinking about the warm and inviting fragrance of baked apples and spices, and it was a short jump from that thought to this lovely and warming breakfast pudding.

As easy as they are to make, baked oatmeal has the added advantage that it can be prepared the night before so that all you have to do in the morning is pop it in the oven to bake. Leftovers taste just as nice cold out of the refrigerator as when fresh cooked, but you can reheat leftovers in an oven-safe pan at 350°F for 10 to 15 minutes if you want the added warmth. Any variety of apple can be used—tart like Granny Smiths or Macintoshes, or sweet like Royal Galas … or you can mix varieties for an enticing blend of apple flavors.

Baked Apple Cinnamon Oatmeal

Recipe by Lisa Turner
Published on November 3, 2025

Simple baked oatmeal pudding bursting with the flavors and scents of apples and spices

Preparation: 15 minutes
Cooking time: 35 to 40 minutes

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Ingredients:

2 cups rolled oats
2 tablespoons brown or coconut sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 3/4 cups almond or other non-dairy milk
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1 teaspoon vanilla extract
3 apples, cored and chopped
1/4 cup slivered almonds (optional)

Instructions:

Generously butter a 9 × 9 ceramic or glass baking or 2-quart casserole dish. Preheat an oven to 375°F.
In a large bowl, combine the oats, sugar, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, whisk together the almond or other non-dairy milk, applesauce, maple syrup, and vanilla. Pour the wet ingredients into the oats and stir well to combine. Fold in the chopped apples.
Pour the mixture into the baking dish. Scatter the slivered almonds over the top if using and bake uncovered for 35 to 40 minutes until the top is browned and the sides are bubbling.
Remove from heat and let stand for 10 minutes to cool and set.
Serve warm with cream, fresh blueberries, or by itself.

Makes 6 to 8 servings