I still remember pulling this warm bake out of the oven on a sleepy Sunday morning — the kitchen smelled like cinnamon and baked apples, and everyone in the house wandered in before the first slice was even cut. This Oatmeal Apple Breakfast Bake is essentially a cross between baked oatmeal and a light apple blondie: comforting, simple, and forgiving. It’s ideal for busy mornings, brunches, or make-ahead breakfasts that reheat beautifully. If you want the full original recipe and printable version, check this Oatmeal Apple Breakfast Bake page for reference and tips.

Why you’ll love this dish

This bake hits a sweet spot: whole-grain oats, juicy apple, and warming spices come together for a filling, fiber-forward breakfast that feels a little indulgent but is easy to justify. It’s inexpensive to make, scales well for a crowd, and keeps in the fridge for grab-and-go mornings. Parents love it because picky eaters usually accept the soft texture and mild sweetness. If you’re after quick meal prep, this can be made the night before and reheated in the morning.

"A weekday lifesaver: bakes once, serves all week. The apples keep it moist and the cinnamon makes the whole house smell like fall." — A reader review

Step-by-step overview

This recipe follows a simple three-part process so you know what to expect before you start. First, whisk wet ingredients (eggs, milk, maple syrup, vanilla). Second, fold in oats, baking powder, spices, apples, and nuts. Third, bake until set and lightly golden. Total hands-on time is about 10 minutes, and bake time is 30–35 minutes.

What you’ll need

• 2 cups old-fashioned oats
• 1 ½ cups milk (or almond milk for dairy-free)
• 1 large apple, diced
• 2 eggs
• ¼ cup maple syrup or honey
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp baking powder
• ¼ tsp salt
• ¼ cup chopped walnuts or pecans (optional)

Notes and substitutions: Use certified gluten-free oats if needed. Almond, oat, or soy milk all work for dairy-free versions. Swap maple syrup for an equal amount of honey or mild brown sugar. If you prefer a softer texture, stir the mixture and let it sit 10–15 minutes before baking so the oats hydrate slightly.

Step-by-step instructions

Preheat the oven to 350°F (175°C) and grease a medium baking dish.

In a large bowl, whisk the eggs, milk, maple syrup (or honey), and vanilla until smooth.

Stir in the oats, baking powder, cinnamon, and salt until evenly combined.

Fold the diced apples and chopped nuts into the oat mixture.

Pour the batter into the prepared dish and spread it into an even layer.

Bake for 30 to 35 minutes, or until the top is golden and the center is set. A toothpick inserted in the center should come out mostly clean.

Let cool for 5 minutes. Slice and serve warm, or cool completely before refrigerating for later.

Best ways to enjoy it

Serve slices warm with a drizzle of extra maple syrup or a dollop of Greek yogurt for creaminess. For crunch, sprinkle toasted pecans on top just before serving. Turn it into a full brunch by adding fresh fruit on the side and a pot of coffee. For a savory contrast at brunch, pair smaller squares with a simple egg dish or try it alongside a hearty main like the rich and comforting Amish hamburger steak bake.

Storage and reheating tips

Cool the bake completely before storing to prevent sogginess. Store in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individual slices in plastic wrap and place in a freezer bag for up to 3 months.

Reheat options:

• Microwave: 30–60 seconds per slice on high, depending on power.
• Oven: 300°F (150°C) for 10–15 minutes until warmed through.
  Thaw frozen slices in the fridge overnight before reheating. Always refrigerate leftovers within 2 hours to reduce bacterial growth.

Pro chef tips

Choose a crisp, tart-sweet apple like Honeycrisp, Fuji, or Granny Smith for texture and bright flavor. Dice apples uniformly so they bake evenly. If you want a custardier texture, add one extra egg white or reduce the oats by ¼ cup. For a firmer square, bake a few minutes longer and allow it to cool fully before cutting. To prevent the top from browning too quickly, tent loosely with foil for the last 10 minutes of baking.

Creative twists

• Pumpkin spice: Replace ½ cup of the milk with pumpkin purée and add ½ tsp pumpkin pie spice.
• Berry boost: Fold in 1 cup fresh or frozen berries in place of half the apples.
• Banana-cinnamon: Mash one ripe banana into the wet mix and reduce the maple syrup by 2 tablespoons.
• Savory version: Omit maple syrup, add ¼ cup grated cheddar and ½ tsp chopped fresh thyme, and use diced cooked ham.
• Protein-packed: Stir in ¼ cup plain Greek yogurt or 2 scoops of unflavored protein powder (increase milk slightly if needed).

Helpful answers

How long does it take to prepare and bake?

Hands-on prep is about 10 minutes. Bake time is 30–35 minutes, so plan for roughly 45 minutes total from start to finish including a short cooling period.

Can I make this gluten-free?

Yes. Use certified gluten-free old-fashioned oats and ensure any add-ins (like nuts or spices) aren’t cross-contaminated. Oats themselves are naturally gluten-free but often processed in facilities with wheat.

What apples work best in baking?

Choose firm apples that hold shape when baked. Honeycrisp, Fuji, Gala, and Granny Smith are great choices. For sweeter bakes, use Fuji or Honeycrisp; for a tangy contrast, use Granny Smith.

Can I prep this the night before?

Yes. Mix everything up to the point of baking, cover, and refrigerate overnight. Bake in the morning, adding a few extra minutes to the bake time if the batter is very cold.

Is this suitable for kids and meal prep?

Absolutely. It’s kid-friendly, portable, and reheats well for busy mornings. Slice into portions and pack for school lunches or breakfast on the go.

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