My Baked Apple Cinnamon Oatmeal is the perfect way to start the day. Oats are the ideal ingredient for a healthy breakfast that will sustain you for longer. Each bar contains chunks of Granny Smith apples, chia seeds and the warming spice notes of ground cinnamon and ginger. Just mix all the ingredients together in one bowl, along with some maple syrup for sweetness and bake. This make-ahead breakfast is so easy that it is ideal for busy weekdays, and is a breakfast that the family will love.
You will love this Baked Apple Cinnamon Oatmeal because:
- It contains just a few simple ingredients, all of which are readily available, or you may already have on hand.
- It is an easily made, nutritious breakfast that is egg-free, nut-free, refined sugar-free and vegan. Use certified gluten-free oats if required.
- Baking the oats in the oven is a great, hands-off way to prepare oatmeal.
- This is a great recipe for meal prep. For busy weekday mornings, it is a great advantage to have breakfast ready to go.
- The Baked Apple Oatmeal is almost cake-like but with texture from the rolled oats, complemented by the sweet, slightly tangy flavour of apples, but in a healthy breakfast form.
- It is so easy to make! You do not require any cooking skills – just combine all the ingredients in one bowl, add to an ovenproof dish and bake.
- If you’re having a brunch party, this is the perfect stress-free breakfast. Just make it ahead of time and reheat to serve.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Rolled oats – use old-fashioned Rolled Oats. They are a budget-friendly whole grain, complex carbohydrate and a good source of dietary fibre which will sustain you until lunchtime.
Chia seeds – these tiny seeds are a nutritional powerhouse being a complete protein, a good source of omega-3 fatty acids as well as being rich in dietary fibre. You can use black or white.
Baking powder – is a raising agent which helps lift and lighten the Baked Apple Cinnamon Oatmeal.
Ground cinnamon and ginger – are warm spices, adding the flavours of apple pie to this delicious recipe.
Granny Smith apples – also known as a green apple, are ideal for baked goods, adding a sweet, slightly tart, flavour to the oats.
Vanilla – for the best flavour, use vanilla that is naturally extracted from the vanilla bean, rather than one which is artificially flavoured.
Milk – use milk of your preference. I like to use almond or oat milk, but soy milk also works well. You can use dairy milk if you prefer.
Maple syrup – we use a small amount of pure maple syrup to sweeten the Baked Oats. If you prefer more sweetness, you can add extra when serving.
How to make Apple Cinnamon Baked Oatmeal:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Combine your dry ingredients:
Add your dry ingredients to a medium size bowl and mix to combine.
2 – Chop the apples:
Cut apple into 1 cm (½ inch) pieces, add to the dry ingredients and mix well.
3 – Add the wet ingredients:
Add the milk, vanilla and maple syrup to the bowl and combine.
4 – Add to your baking dish:
Add to your greased baking dish, bake for 35 minutes and rest for 10 minutes before cutting.
Tips for success and FAQs:
This healthy, delicious Baked Apple Cinnamon Oatmeal is a perfect way to start the day and it will sustain you for longer.
The texture is moist and slightly chewy, almost like eating cake for breakfast – but healthy!
The oats will become dry if they are overcooked. Bake the oatmeal breakfast bars until they are just set in the centre and pulling away slightly from the edges. However, if you prefer more moisture with your oats, you can add some extra milk or yoghurt when serving.
Yes, you can. Prepare the recipe as per the instructions – except for adding the baking powder – cover the bowl of oat mixture with clingfilm and place in the fridge for 8 hours. Add the baking powder and stir well before putting the mixture in your greased baking dish. The texture of the oats will be a little softer, but delicious all the same.
Store the Baked Apple Cinnamon Oatmeal in the fridge in an airtight container for up to 4 days. Reheat them as described below.
Yes, they can. Cool them completely then cut them into 6 bars. If storing in layers, place them in an airtight container with a sheet of non-stick baking paper between them so they do not stick together. If you want to remove bars individually, wrap each one in cling wrap and then in foil or an airtight container to prevent freezer burn. Store for up to 3 months. Be sure to label and date them as frozen items can be difficult to identify. Take them out of the freezer the night before you want them and put them in the fridge to thaw. Reheat as below.
Put the Baked Oatmeal on a baking tray or ovenproof plate, cover loosely with a sheet of baking paper and then foil. You can cover directly with foil if you wish, but I use the baking paper to prevent the aluminium foil from touching the food. Place them into a preheated 180 degrees C (355 F) oven and heat for 15 – 20 minutes or until warmed through. Remove the foil for about the last 5 minutes.
There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Serving suggestions:
Enjoy the Baked Apple Cinnamon Oatmeal as it is or add toppings to suit your taste.
For this recipe, I like to top the oatmeal with some Greek yoghurt, fresh apple slices and chopped walnuts.
You could also try:
- Toasted shredded coconut.
- Chopped macadamia nuts.
- Coconut yoghurt, to keep the recipe vegan.
This Apple Cinnamon Baked Oatmeal is both nourishing and delicious, as well as being easy to make and ideal for meal prep. Keep a few pieces in the fridge for a breakfast that’s ready to go, or store some in the freezer. They are great to have on hand and are certain to become a family favourite. They are versatile; eat them warm or cold, with or without toppings.
I hope that you will enjoy this easily made breakfast. I would love to hear from you when you have given it a try!
Alex xx
More delicious recipes for you to try:
Stay in touch!
Follow me on Facebook, Pinterest and Instagram and subscribe to my newsletter.
Baked Apple Cinnamon Oatmeal
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 2 ½ cups (200 g) old-fashioned rolled oats
- 1 ½ tablespoon chia seeds See Note 1
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2 medium Granny Smith apples – prepared weight of 220 g (7.7 oz) See Note 2
- 1 ¾ cups (430 ml) oat milk – dairy, soy or nut milk can be used See Note 3
- ⅓ cup (80 ml) maple syrup
- 1 ½ teaspoon vanilla extract
- coconut oil – for greasing the baking dish.
Instructions
- Preheat your oven to 180 degrees C (355 F).
- Lightly grease an 8 x 10 inch (20 x 25 cm) baking dish with coconut oil.
- In a large bowl, add your rolled oats, chia seeds, baking powder and ground cinnamon and ginger and stir.
- Cut the apples into quarters, and remove the core. Cut into 1cm (½ inch) pieces.
- Add the chopped apple to the dry ingredients, and mix to combine.
- Add the milk, maple syrup and vanilla to the dry ingredients and mix until everything is evenly combined.
- Pour the mixture into your prepared baking dish, ensuring the apples are as evenly distributed as possible.
- Bake for approximately 35 minutes, until the mixture is set and lightly golden brown. Remove from the oven, and rest for 10 minutes before serving.
- Serve with yoghurt, additional milk and syrup if you wish, or enjoy as is.
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Apples: I used two medium apples, but one large would also work. I recommend weighing the apples after chopping them, as too much apple will add too much liquid to the dish. My preference is for Granny Smith Apples, but any cooking apple will work well.
- Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Vicky
This makes a wonderful make-ahead breakfast! I have family staying with me and needed a quick, no-fuss breakfast to make that doesn’t require a lot of time. I made this the night before and served it warm with a dollop of yogurt and some granola sprinkled on top. It was so good and perfect for these fall chilly mornings. Thank you!
Alexandra
Hi Vicky, thank you for your feedback on the Baked Apple Cinnamon Oatmeal. Your toppings sound delicious! It’s a great help, when you have family staying, to have breakfast ready to go in the mornings. 🙂
Renee
So tasty! The texture and flavor was PERFECT for fall. I used Granny Smith, as instructed, the first time but have since made it with other varietals of apples and it turns out perfect every time! Yum!
Alexandra
Hi Renee, I am so pleased that you enjoyed the Baked Apple Cinnamon Oatmeal, and have made it several times. Thank you for taking the time to let me know. 🙂
Ann
Oh man this caught my eye!! Nothing better than a delicious bowl of warm oatmeal with all the fixins!
Alexandra
Hi Ann, I am so pleased that the Baked Apple Cinnamon Oatmeal appeals to you. It is a great way to start the day. Enjoy! 🙂