Apple Pie Baked Oatmeal

The idea for this Apple Pie Baked Oatmeal came to me after we engaged in one of our iconic New England fall activities – apple picking. Maine is full of fantastic apple orchards and we love it all: trees covered with red, juicy apples, warm apple cider, warm apple cider donuts (aka heaven), live music and whimsical family photos taken in the orchard.

I was in my kitchen staring at a bag of 20 pounds of apples and trying to figure out how to turn all that apple goodness into something comforting and healthy at the same time. Crisps and crumbles are usually my go to fall desserts but this time I wanted to make something more suitable for breakfast.

When I decided to create an oatmeal dish it occurred to me – baked oatmeal that tastes like apple pie. And boy does it taste like apple pie! Filled with all the fall flavors: cinnamon, nutmeg, vanilla and of course, apples, it is not only comforting and delicious but also pretty darn healthy.

What is baked oatmeal?

Baked oatmeal is traditionally an Amish breakfast dish but lately it’s become super popular and has taken on different forms. Baked blended oats, baked oatmeal bars, soft and gooey baked oatmeal in numerous flavor combinations.

The classic baked oatmeal is a combination of rolled oats, butter, eggs, milk and it’s often filled with raisins, cinnamon and other ingredients. The oatmeal is then baked in a casserole dish until somewhat firm but still soft and chewy. You can scoop it out with a spoon or cut it into squares and serve it warm or cold.

If you like the idea of baking with oats, try some of my blended baked oats, such as Peanut Butter and Chocolate Blended Baked Oats. These are made in a blender and baked in ramekins. Another great fall version of baked oats are these Pumpkin Blended Baked Oats. I also highly recommend my Healthy Banana Oat Bread which is 100% whole grain and made with quick oats and spelt flour.

Why you will love this recipe

• This apple baked oatmeal is quick, easy and nutritious breakfast or snack
• Perfect for fall but great any season as long as you have fresh apples
• Made with real food, whole ingredients
• Delicious AND nutritious, filled with whole grains, fiber and protein
• Easily accessible, made with budget-friendly pantry staples
• Great make ahead breakfast – you can easily prep it the night before
• Family and kid friendly, perfect for Sunday brunch or Thanksgiving or Christmas morning
• Wonderful for meal prep (see my meal prep tips below) – stays good in the fridge for up to 5 days
• Gluten-free and dairy-free
• Easily customizable and can be made vegan with an easy swap

Ingredient notes

How to make Apple Pie Baked Oatmeal

Step 1: Combine dry ingredients. In a medium or large bowl mix together rolled oats, cinnamon, nutmeg, baking powder and salt. Set aside.

Step 2: Prep the apples. Wash and peel your apples, then core them, quarter and dice.

Note: I like my dice to be somewhat large because our family prefers bigger pieces of tender apple in baked goods but feel free to cut it smaller for a more uniform texture.

Step 3: Make the apple topping. This is optional but I highly recommend it. Heat up one tablespoon of butter in a skillet and add one diced apple. Sprinkle with ¼ teaspoon cinnamon and sauté on medium heat for 5 minutes undisturbed. Give the apples a stir and cook for 5 more minutes. Stir again and either take off the heat or cook a couple minutes long until golden. Set aside.

Step 4: Mix together liquid ingredients. In a bowl or measuring cup whisk together plant milk, applesauce, egg and vanilla. Add to the bowl with dry ingredients and stir until combined. Stir in raw diced apple.

Step 5: Transfer the batter to a baking dish. I use a 9x9 inch brownie pan but you can use any casserole dish or cake pan you like as long as it's similarly sized. Spray it with oil (I like avocado oil spray) or grease lightly with butter. Add the oatmeal and press down lightly so it forms one even layer.

Step 6: Top with cooked apples. Distribute your cooked apples evenly on top of the oatmeal batter. Scoop up all the browned butter into the pan, too! It's pure goodness that will add another layer of flavor to the baked oatmeal.

Serving suggestions

I like to serve this baked oatmeal cut into squares with a dollop of coconut whipped cream, a drizzle of maple syrup and an extra sprinkle of cinnamon. For a slightly healthier version, swap the whipped cream with Greek yogurt or skyr and maple syrup for drippy nut butter. You can also top it with a handful of berries and/or chopped nuts for extra fiber and healthy fats.

Substitutions and additions

There are many ways to make this apple pie baked oatmeal fit your individual preferences and dietary restrictions. Here’s how:

• Add nuts. Chopped walnuts or pecans will work beautifully in this oatmeal. Mix them into the “batter” before baking or sprinkle some freshly chopped nuts on top when serving.
• Raisins. I didn’t include raisins in the recipe because it seems that the world is split in half when it comes to raisins, especially in baked goods. My middle son won’t touch anything with raisins in it so I decided to leave them out. However, if you’re raisin lover, add ¼ cup raisins to the oatmeal before baking. Dried cranberries or tart cherries will also work.
• Sweeten it. This recipe deliberately uses no sweetener because I like my oatmeal unsweetened. There is some natural sweetness from the apples but it’s generally not very sweet. This is perfect if you’re serving it to a crowd – your guests can decide to drizzle it with as much or as little maple syrup as they like, kind of like pancakes. If you like sweeter oatmeal, feel free to sweeten it with 2 or more tablespoons of maple syrup before cooking. You can also swap maple or any other sweetener, such as sugar or stevia.
• Make it eggless. Swap egg for a chia or flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons water, set aside for a couple minutes and use as directed. Egg replacer would work well, too.
• Skip the butter. I do love the buttery flavor in this recipe but if you want to make it vegan, just swap dairy butter for vegan butter. Coconut oil will also be fine (although you’ll miss out on the buttery flavor).
• Boost the protein. If you’re looking for a more protein-rich breakfast, there are a few things you can do. Add a scoop of neutral tasting protein powder, collagen peptides or ground flaxseed to the oatmeal before baking. You can also swap ⅓ liquid egg whites for whole egg.

Meal prep and storage tips

Baked oatmeal is absolutely perfect for meal prep. After baking, cool it to room temperature and cut into 6 squares or rectangles. Place in individual airtight containers and refrigerate for up to 5 days.

When ready to serve, add a splash of plant milk to the oatmeal and microwave for 1-1.5 minutes until warmed through. You can skip the extra milk but I like it because it helps rehydrate the oats and keeps the dish nice and moist. You can also enjoy this baked oatmeal cold, if you prefer.

To freeze, wrap individual squares with plastic wrap or aluminum foil, place in a freezer safe bag and keep frozen for up to 3 months. Let thaw before reheating in the microwave.

If you don’t have a microwave, you can also reheat baked oatmeal in the oven. I recommend covering it with aluminum foil (to prevent from drying out) and reheating in the oven preheated to 350 degrees for up to 10 minutes.

More oatmeal recipes

• Chocolate Protein Baked Oats
• Banana Carrot Oat Muffins
• Strawberry Banana Oat Muffins
• Biscoff Oatmeal
• Oreo Overnight Oats

If you make these Apple Pie Baked Oatmeal, be sure to leave me a comment and give this recipe a rating. Or better yet, send me a photo! I would love to hear from you and see how it turned out for you! You can also share and tag me on Instagram!

This post contains affiliate links.