Easy baked oatmeal made with crisp apples, warming cinnamon and finished with raisins. A quick, wholesome and naturally sweet breakfast.
This baked oatmeal is a cozy morning dish that combines chewy oats with juicy apple chunks and the comforting spices of cinnamon and nutmeg. It’s easy to prepare the night before and bake in the morning, and it’s simple to adapt for a vegan diet by swapping the egg for a plant-based binder and using dairy-free milk.
One of the best things about baked oatmeal is its flexibility: you can vary fruits, nuts and sweeteners while keeping the base the same, so breakfast never gets boring. This recipe is a true one-bowl breakfast — minimal cleanup, maximum flavor.
Apples are perfect here because they’re widely available year-round and add texture and natural sweetness. If you like, you can swap the raisins for dried cranberries, or add a handful of chopped walnuts or pecans for extra crunch.
Ingredients & Substitutes For Baked Oatmeal
- Apples – Any variety works; choose tart or sweet depending on preference. Chop into bite-sized pieces.
- Milk of your choice – Almond milk is used here, but dairy, oat or soy milk are good alternatives.
- Cinnamon – The star spice in this recipe; it pairs beautifully with apples.
- Nutmeg – Adds a warm, subtle spiciness.
- Baking powder – A small amount helps the oatmeal set nicely as it bakes.
- Dried fruit / Nuts – Raisins are used; dried cranberries, chopped dates or chopped nuts (walnut, pecan, almond) are excellent options.
- Egg – Acts as a binder and improves texture; for a vegan version use a flax or chia egg (1 tbsp ground flax or chia + 3 tbsp water) or mashed banana.
- Maple syrup – Adds natural sweetness; honey is an alternative if not keeping it vegan.
Steps to Make Baked Oatmeal with Apple
This recipe yields a warm, comforting tray of baked oatmeal with tender apple pieces and pockets of sweet raisins. Follow the instructions below for a reliably delicious result.
Baked Oatmeal with Apple
Ingredients
- 1.5 cup rolled oats
- ½ teaspoon baking powder
- 1.5 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 big pinch of salt
- 1 large egg, beaten (or flax/chia egg for vegan)
- 2 cups almond milk (or any milk of your choice)
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup raisins (or dried cranberries)
- 2 apples, chopped
Instructions
- Preheat the oven to 350°F (177°C).
- In an 8×8-inch baking pan, combine the rolled oats, baking powder, cinnamon, nutmeg and salt.
- Add the almond milk, maple syrup, vanilla extract, beaten egg (or vegan substitute), raisins and chopped apples. Stir well, scraping the edges so no dry bits remain.
- Bake for 40–45 minutes, or until the center is set and the top is lightly golden.
- Allow to rest for about 5 minutes, then serve warm with extra maple syrup or a splash of milk if desired.
Nutrition
Carbohydrates: 49 g |
Protein: 6 g |
Fat: 4 g |
Fiber: 6 g
Storing leftovers
Store any leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. Reheat in the oven covered with foil or in the microwave until warmed through. For longer storage, freeze portions for several months — thaw in the refrigerator overnight and reheat before serving.
More oatmeal recipes for breakfast
Banana Oatmeal Pancakes
Healthy Breakfast Cookies
Instant Pot Steel Cut Oats
Blueberry Banana Granola Bar
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