I initially started making this apple cinnamon baked oatmeal recipe about a year ago, from a recipe a friend had given me. Over time, I’ve adjusted and switched it up again and again, and now it’s a permanent staple in our breakfast rotation! It’s a great recipe because you can really customize it to your taste and your family’s liking. What’s more, you can prep it the night before and bake it the next morning and it works perfectly. It’s low in sugar but because it tastes so good, you don’t miss any of the extra junk that comes in pre-packaged oatmeal. But the real testament to this stuff is that our toddlers request it all the time, so here’s our Apple Cinnamon Baked Oatmeal recipe that kids love!
Apple Cinnamon Baked Oatmeal Recipe
- 2 1/2 cups rolled oats
- 2 tablespoons brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspon salt
- 2 1/4 cups milk (we use almond or nonfat)
- 1/2 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla extract
- 3 apples, peeled and diced
Lightly grease a 2-quart casserole dish with butter, cooking spray, or similar. If you’ll be cooking the oatmeal directly after you prepare it, preheat the oven to 375.
In a large mixing bowl, combine all dry ingredients (rolled oats, sugar, cinnamon, baking powder, ginger, nutmeg, salt) and mix well. (I like to use a large wooden spoon for this recipe!) After the dry ingredients are mixed well, add all wet ingredients to the same bowl and mix well again. The mixture will be pretty wet.
Set the bowl aside and peel and coarsely chop your apples. Add the apples to the bowl and mix to incorporate.
If you’re baking the oatmeal right away, place it in the oven for 35-40 minutes, just until the corners start to bubble! Remove from the oven and let stand for a few minutes before serving.
If you’re prepping the oatmeal to cook the next day, cover with plastic wrap and refrigerate. When you’re ready to cook it, I recommend placing the cold dish in an unheated oven and then turning the oven on to heat the dish gradually. Cook for 35 minutes, or until the corners start to bubble.
We usually take a few days to eat the entire dish and it keeps beautifully! If you’re not eating it right out of the oven, it’s great with a little extra milk poured over the top before you reheat it. And feel free to switch up the fruit! We do a berries and cream version sometimes, with strawberries and blueberries substituted for the apples (use about 3 cups of berries) and a little fresh whipped cream over the top (cut back to 1/2 tbsp of cinnamon for this version). Go wild and make up your own flavors for this beauty of a recipe! Or go classic and do the apple cinnamon baked oatmeal. You just can’t go wrong. Enjoy! xoxo