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apple cinnamon baked oatmeal ready to serve
Vagner Carvalho

Apple Cinnamon Baked Oatmeal for Make-Ahead Breakfasts

Baked oatmeal turns familiar porridge ingredients into a breakfast that can be portioned for several mornings. Small pieces of apple soften in the custard-like oat mixture, while cinnamon and a little maple syrup provide flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (180 g) rolled oats
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon fine salt
  • 2 cups (480 ml) milk
  • 2 large eggs
  • 1/4 cup (60 ml) maple syrup
  • 2 tablespoons melted unsalted butter, plus a little for the dish
  • 1 teaspoon vanilla extract
  • 2 medium apples (about 300 g), cored and diced small
  • 1/3 cup (40 g) chopped walnuts, optional

Equipment

  • 8-inch square baking dish

Method
 

  1. Heat oven to 375°F (190°C). Butter an 8-inch square baking dish. Mix oats, baking powder, cinnamon and salt in a bowl.
  2. Whisk milk, eggs, syrup, melted butter and vanilla in a second bowl. Stir into the oats, then fold in diced apple and optional walnuts. Pour into the dish and distribute fruit evenly.
  3. Bake for 35–40 minutes until the center is set and no loose egg mixture remains. The center should reach 160°F (71°C). If the top colors early, cover loosely with foil.
  4. Rest for 10 minutes so the oats absorb the remaining moisture. Cut into 6 portions or spoon into bowls.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one-sixth of the dish, with optional walnuts.