Oatmeal Apple Breakfast Bake is a cozy, make-ahead breakfast that combines hearty oats, warm spices, and sweet baked apples in one delicious dish. It’s naturally sweetened, lightly spiced, and bakes up soft, warm, and comforting — perfect for slow mornings or busy weekdays.
Why You’ll Love This Recipe
I love this breakfast bake because it’s everything I want in the morning — filling, nutritious, and full of flavor. The apples turn tender and juicy as they bake, and the oats soak up all the cinnamon and vanilla goodness. It’s great fresh out of the oven, but I also like making it ahead and reheating it throughout the week. Plus, it makes the kitchen smell amazing while it bakes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Old-fashioned rolled oats
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Baking powder
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Ground cinnamon
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Ground nutmeg (optional)
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Salt
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Milk (dairy or plant-based)
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Eggs
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Maple syrup or honey
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Vanilla extract
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Apples (peeled, cored, and diced)
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Chopped nuts (like walnuts or pecans, optional)
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Butter or coconut oil (for greasing the dish)
Directions
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I preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish or similar.
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In a large bowl, I mix the oats, baking powder, cinnamon, nutmeg, and salt.
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In another bowl, I whisk together the milk, eggs, maple syrup, and vanilla.
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I combine the wet and dry ingredients, then fold in the diced apples and nuts if I’m using them.
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I pour the mixture into the prepared baking dish and spread it evenly.
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I bake for 35–40 minutes, or until the top is set and lightly golden.
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I let it cool for a few minutes before slicing and serving warm.
Servings and timing
This recipe makes about 6 servings and takes around 10 minutes to prep and 35–40 minutes to bake — ready in under an hour.
Variations
Sometimes I add raisins or dried cranberries for a fruity twist, or mix in chia or flaxseeds for an extra health boost. I’ve also used pears instead of apples with great results. For a richer flavor, I swap in a little unsweetened applesauce for part of the milk. And if I want a crispier top, I sprinkle a bit of brown sugar and oats on before baking.
Storage/Reheating
I store leftovers in the fridge for up to 5 days. To reheat, I microwave individual portions or warm them in the oven at 325°F (160°C) for 10–15 minutes. It also freezes well — I slice it into portions, freeze them individually, and reheat as needed.
FAQs
Can I use quick oats instead of rolled oats?
I’ve tried it, but the texture is softer and more dense. Rolled oats hold up better and give the best result.
What apples work best?
I usually go with firm, slightly tart apples like Honeycrisp, Granny Smith, or Fuji. They keep their shape and add great flavor.
Can I make this without eggs?
Yes, I’ve used flax eggs or mashed banana as an egg replacement, and it still turns out tasty and moist.
Is this bake sweet enough on its own?
It’s lightly sweet from the maple syrup and apples. I sometimes drizzle extra maple syrup on top when serving if I want it sweeter.
Can I prep this the night before?
Yes! I assemble it, cover, and refrigerate it overnight. In the morning, I bake it fresh and it turns out perfectly.
Conclusion
Oatmeal Apple Breakfast Bake is one of my favorite ways to start the day — warm, nourishing, and full of cozy flavor. It’s simple to throw together, endlessly customizable, and just sweet enough to feel like a treat. Whether I’m serving it hot from the oven or grabbing a slice from the fridge, it’s a breakfast I always look forward to.
