Oatmeal Apple Breakfast Bake

This oatmeal apple breakfast bake transforms your morning routine with minimal effort and maximum flavor. The comforting aroma of cinnamon and apples will fill your kitchen as it bakes, creating the perfect start to any day.

I created this recipe during a hectic holiday season when I needed something nutritious my family could grab quickly before rushing out the door. It has since become our Sunday tradition, with everyone gathering around the warm, fragrant dish before starting our day.

Ingredients

• Old fashioned oats provide a hearty texture and sustaining energy keep you full all morning
• Milk creates creaminess use whatever variety you prefer dairy or plant based
• Fresh apple adds natural sweetness and moisture choose firm varieties like Honeycrisp or Granny Smith
• Eggs bind everything together and add protein
• Maple syrup brings natural sweetness real maple syrup offers the best flavor
• Vanilla extract enhances all the other flavors without overpowering
• Cinnamon pairs perfectly with apples and oats use Ceylon cinnamon for a more complex flavor
• Baking powder helps the bake rise slightly for a lighter texture
• Salt balances the sweetness and enhances all flavors
• Chopped nuts add crunch and healthy fats toast them briefly for enhanced flavor

Step-by-Step Instructions

Preheat and Prepare

Heat your oven to 350°F making sure it reaches full temperature before baking. Thoroughly grease a 9x9 inch baking dish with butter or cooking spray ensuring the corners and sides are well coated to prevent sticking.

Create the Base

In a large mixing bowl whisk together eggs until frothy about 30 seconds. Add milk maple syrup and vanilla extract whisking until fully combined. The liquid mixture should be completely uniform in color.

Add Dry Ingredients

Add oats baking powder cinnamon and salt to the liquid mixture. Stir gently but thoroughly with a wooden spoon or spatula making sure all oats are moistened and no dry pockets remain.

Incorporate Fruits and Nuts

Gently fold in the diced apple pieces and optional nuts distributing them evenly throughout the mixture. This ensures every serving has a good balance of flavors and textures.

Transfer and Bake

Pour the entire mixture into your prepared baking dish spreading it evenly with a spatula. The mixture should be level for even baking. Place in the preheated oven on the middle rack and bake for 30 to 35 minutes until the top turns golden brown and the center feels firm but slightly springy when touched.

Rest and Serve

Allow the bake to rest for 5 minutes after removing from the oven. This resting period helps the texture set properly. Portion into bowls and serve warm with additional toppings if desired.

Bookmark

The diced apple is what makes this recipe special. I discovered that cutting the apple into small uniform pieces rather than larger chunks ensures even distribution and proper cooking. My daughter always claims the corner pieces which develop a slightly crispy edge that contrasts beautifully with the tender interior.

Make It Your Own

This breakfast bake welcomes creative variations to suit your taste preferences or what you have on hand. Try substituting pears for apples, adding a handful of dried cranberries, or mixing in a tablespoon of chia seeds for extra nutrition. You can even add a sprinkle of cardamom or nutmeg along with the cinnamon for a more complex spice profile. The recipe remains forgiving regardless of these small tweaks.

Storage Solutions

This oatmeal bake refrigerates beautifully for up to 5 days in an airtight container. For longer storage, cut into individual portions and freeze for up to 3 months. Thaw overnight in the refrigerator or microwave from frozen with a splash of milk to restore moisture. The texture remains surprisingly good even after freezing, making this an excellent option for batch cooking.

Serving Suggestions

While delicious on its own, this breakfast bake reaches new heights with thoughtful toppings. Try a dollop of Greek yogurt for creaminess and protein, a drizzle of additional maple syrup for sweetness, or fresh berries for brightness. For special occasions, a spoonful of almond butter creates a luxurious finish that turns this everyday breakfast into something special. Serve alongside a cup of coffee or tea for a complete morning meal.

Seasonal Adaptations

As the seasons change, this versatile recipe adapts beautifully. In summer, substitute the apples with fresh berries or peaches. Fall calls for pears or adding pumpkin puree with pumpkin spice. Winter might welcome cranberries and orange zest, while spring could feature rhubarb or strawberries. The basic formula remains the same, but these seasonal swaps keep the recipe exciting year-round.

Recipe FAQs

→ Can I prepare this breakfast bake the night before?

Yes! You can mix all ingredients and store in the refrigerator overnight in your baking dish. In the morning, allow it to sit at room temperature for 10 minutes before baking. You may need to add 5 minutes to the baking time if baking directly from the refrigerator.

→ What's the best apple variety to use?

Firm, sweet-tart apples work best. Honeycrisp, Braeburn, Pink Lady, or Granny Smith are excellent choices as they hold their shape during baking while offering good flavor contrast.

→ How long will leftovers keep?

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat individual portions in the microwave for 30-60 seconds or until warmed through.

→ Can I make this dairy-free or vegan?

For dairy-free, simply use almond milk as suggested in the ingredients. To make it vegan, replace the eggs with 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water (let sit for 5 minutes before adding).

→ What can I serve with this oatmeal bake?

This dish works wonderfully with a dollop of Greek yogurt, additional fresh fruit, a drizzle of extra maple syrup, or a sprinkle of brown sugar. For a more complete breakfast, serve with a side of scrambled eggs or breakfast sausage.

→ Can I freeze portions for later?

Absolutely! Cut cooled oatmeal bake into portions and freeze individually wrapped pieces for up to 3 months. Thaw overnight in the refrigerator and reheat in microwave or oven until warmed through.