This apple cinnamon baked oatmeal is warm, comforting, and perfect for fall. Make it ahead and serve with a drizzle of honey, cream or milk, and a sprinkle of extra cinnamon for a delicious weekend or holiday breakfast.
If you’re looking for a cozy September weekend breakfast, this is it.
Apple and cinnamon together are a classic for good reason: the flavor is nostalgic and comforting. This baked oatmeal captures that cozy combination and turns it into a sliceable, satisfying breakfast that feels a little like dessert — oatmeal cake in the best possible way.
Growing up I loved instant oats, especially apples and cinnamon. That flavor inspired this baked version: lots of chopped apples, a good hit of cinnamon, and a tender, chewy texture.
Over the years I’ve tested many baked oatmeal recipes and refined this one specifically to achieve a dense, cake-like slice that still feels like oatmeal. It’s ideal for apple-picking season but truly delicious any time you want a comforting, make-ahead breakfast.
This is not a thin, soupy morning bowl — it’s a weekend-style baked oatmeal that slices like a bar. It’s dense, chewy, and excellent topped with cream, milk, or a drizzle of honey.
A key detail: this recipe uses quick oats rather than old-fashioned rolled oats. The smaller oats give the finished bake a chewier, more tender texture that makes it slice and hold together beautifully.
Trust me.
Quick oats break down just enough during baking to create that oatmeal-cake consistency. If you were making a single bowl for breakfast you might reach for rolled oats, but for this baked version quick oats are what give the best result.
To build the flavor I add a generous amount of chopped apples, plenty of cinnamon, and a touch of applesauce to replace some of the oil — which reinforces the apple flavor and keeps the bake moist.
This recipe is a family favorite — my daughter calls it “apple cinnamon roll” because the flavor and texture remind her of that pastry, but in oatmeal form. The small pieces of apple throughout are what make each bite so satisfying.
Serve warm with sliced apples, a drizzle of cream or milk, and a bit of honey if you like it sweeter. It’s just as good at room temperature, and it reheats beautifully — so you can make it ahead for busy mornings or holiday brunches.
Make it the night before or a day ahead and reheat portions as needed, or slice and serve it at room temperature. Either way, it keeps well and holds its texture without drying out.
Baked Apple Cinnamon Oatmeal
Baked Apple Cinnamon Oatmeal
Ingredients
- 4 1/2 cups quick oats
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups milk (dairy or nondairy)
- ½ cup applesauce
- 1/4 cup canola oil
- 2 teaspoons vanilla extract
- 2 cups diced apples (peel if you prefer)
- sliced apples for topping
- honey, for topping
- cream or milk, for drizzling
Instructions
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Preheat the oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray or grease it.
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In a large bowl, whisk together the quick oats, brown sugar, cinnamon, baking powder and salt.
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In a separate bowl, whisk the eggs, milk, applesauce, oil and vanilla. Pour the wet ingredients into the dry and stir until combined. Fold in the diced apples, then spread the mixture evenly into the prepared baking dish.
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Bake for 35 to 40 minutes, or until the top is golden and the center is set. Remove from the oven and let cool slightly. Cut into squares and serve with sliced apples, a drizzle of cream or milk, a drizzle of honey, and extra cinnamon if desired.
Did you make this recipe?
If you try it, tag your photos with the recipe name on social media — it’s always a joy to see how it turns out. I appreciate you trying the recipe and would love to hear how you served it.
Look at that chew — tender, moist, and full of apple and cinnamon goodness.