Apple Cinnamon Oatmeal Bake
This Apple Cinnamon Oatmeal Bake is a nourishing and indulgent breakfast that combines wholesome oats with sweet apples and warm spices. It offers a satisfying, cake-like texture, making it perfect for a cozy weekend treat or for meal prepping healthy breakfasts throughout the week. The recipe is simple, requiring minimal effort for a delicious and aromatic outcome.
Equipment
- 8x8 inch baking dish
- casserole dish
- Large mixing bowl
- oven
- Wire rack
Ingredients
Ingredients
- 2 cups Old-Fashioned Rolled Oats
- 2 medium-sized apples, diced into about half-inch pieces (Granny Smith, Honeycrisp, Gala, or Braeburn)
- Almond Milk (amount not specified)
- Brown Sugar (amount not specified)
- Pure Maple Syrup (amount not specified)
- 1 generous teaspoon Cinnamon
- Nutmeg (a little, amount not specified)
- Salt (amount not specified)
- Pure Vanilla Extract (amount not specified)
- Chopped Walnuts (optional, amount not specified)
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish or a similar-sized casserole dish with butter or cooking spray.
- In a large mixing bowl, combine the rolled oats, almond milk, diced apples, brown sugar, maple syrup, cinnamon, nutmeg, salt, and vanilla extract. Stir until just combined. If using walnuts, gently fold them in now.
- Pour the mixture into the prepared baking dish and spread it into an even layer. Bake for about 30-35 minutes, or until the top is golden brown, edges are bubbly, and the center is set.
- Let the oatmeal bake cool on a wire rack for at least 10 minutes before slicing and serving.
Notes
For variations, consider adding 1/4 teaspoon of ground cardamom, 1/2 cup of dried fruit (raisins, cranberries, or dates), or a scoop of protein powder. Serve warm with maple syrup, Greek yogurt, coconut cream, or vanilla ice cream. Store cooled oatmeal bake covered in the refrigerator for up to 5 days. Reheat single servings in the microwave for 30-45 seconds, adding a splash of milk to maintain moisture.