Apple Cinnamon Baked Oatmeal (Fall Breakfast Bake)
A simple and nourishing apple‑spiced baked oat breakfast that brings comforting fall flavors to your table with minimal effort and maximum warmth.
Servings: 8 generous portions
Ingredients
Oatmeal Bake
- 3 cups Rolled oats
- 3 cups Milk (dairy or non-dairy)
- 2 large Eggs
- ½ cup Coconut brown sugar or maple syrup or honey
- 2 large Apples peeled, cored, and diced
- 1 teaspoon Baking powder
- 1 tablespoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- 2 teaspoons Vanilla extract
- ¼ teaspoon Salt
Yogurt Frosting
- ½ cup Plain or Greek yogurt
- ½ tablespoon Honey
- Sprinkle of cinnamon
Instructions
Oatmeal Bake
- Preheat the oven to 350°F.
- Lightly coat a 9×13-inch baking dish with oil spray.
- In a large bowl, combine the oats, cinnamon, nutmeg, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, coconut sugar (or substitutes), and vanilla.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Spread the mixture evenly in the prepared baking dish and sprinkle the diced apples evenly over the top, then lightly fold them in.
- (Optional) Drizzle honey or maple syrup over the top for extra sweetness and caramelization.
- Bake for 40–45 minutes, until the top is set and golden brown.
- Let cool for a few minutes before serving.
Yogurt Frosting
- Combine ingredients in bowl and mix. Pour on top of apple cinnamon oatmeal bake after it's been cooled or right before serving.
Notes
I love reheating piece by piece in a skillet on medium heat. I sprinkle a little water for moisture. I cook it for 3-5 minutes until its warm.
Use rolled oats—not quick—for the best chew.
Resist over mixing—stir until just combined for a fluffier texture.
Cool slightly before slicing so it holds together.
Make ahead: it reheats beautifully and eases busy mornings.
Amp up fall feels with a topping of apple slices and cinnamon sugar before baking.