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Apple Pie Baked Oatmeal

By Kara Lydon, RD, LDN - - Updated
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Perfect for the fall, this apple pie baked oatmeal is a cozy, delicious make-ahead breakfast for the week. Made with diced apples, rolled oats, maple syrup, cinnamon, nutmeg and ginger, it’s reminiscent of warm apple pie flavors!

Apple Pie Baked Oatmeal in white baking dish with three apples to the side

Why I Love This Recipe

This oatmeal is a perfect cozy breakfast recipe that will give you all the fall warm and fuzzies. We’re talking warm fall flavors – cinnamon, nutmeg, and ginger.

Oatmeal is one of my go-to breakfasts in the fall and winter because it’s satiating and satisfyingly cozy. But I don’t always want to dirty a pot every morning and wait for the oats to cook. Enter baked oatmeal! I get the satisfaction of hot oatmeal every morning but only have to make one batch for the work week and dirty one pan!

Baked oatmeal is custard-like vs. porridge-like, which is another reason I love it. I dig the hearty texture that almost reminds me of a bread pudding. The other cool thing about baked oatmeal is you can change up the add-in ingredients based on what you have on hand. Since apples are in-season right now, I decided to make an apple version but you could swap in whatever fruit (or frozen fruit!) you have on hand.

This breakfast only takes 5 minutes of hands-on prep time! And 50 minutes hands-off in the oven. Now if that’s not #BREAKFASTGOALS, I don’t know what is.

Ingredients You’ll Need

graphic of ingredients for apple pie baked oatmeal on marble surface with black text overlay

Notes on Ingredients

apples: I like to use Honeycrisp apples but any variety will work in this recipe. No need to peel the apples unless you prefer it

rolled oats: oats are a nutritious whole-grain rich in many vitamins and minerals. I recommend using old-fashioned rolled oats here but if you want to make a gluten-free version, be sure to use certified gluten-free rolled oats. Rolled oats are naturally gluten-free but if they are manufactured in a facility that produces gluten it may have trace amounts so if you have a gluten allergy (Celiac disease), you’ll want to find certified gluten-free oats.

butter: acts as a flavor enhancer and helps to give a smooth texture

eggs: binding ingredient to hold everything together

maple syrup: adds a touch of sweetness

vanilla: also provides some sweetness

almond milk: you can use any type of regular dairy or non-dairy milk in this recipe. I like using almond milk for it’s mild, neutral taste

pumpkin pie spice: gives all the warm, cozy fall flavor! It’s typically made up of cinnamon, nutmeg, ginger, cloves and allspice

baking powder: helps the oats rise in the oven and lightens the texture

salt: enhancecs the flavor

walnuts: add a little monounsaturated fat and plant-based protein boost, bumping up the satiety factor of this breakfast

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission):

Mixing Bowl

Baking Dish

How to Make Apple Pie Baked Oatmeal

eggs butter and almond milk whisked in glass bowl with wire whisk
oats and pumpkin pie spice stirred into wet mixture in clear glass bowl for apple baked oatmeal
apples and walnuts folded into baked oatmeal mixture in glass bowl with wooden spoon
apple pie baked oatmeal mixture in white baking dish on marble surface ready to be baked
  1. Whisk wet ingredients. Whisk the butter, eggs, maple syrup, vanilla, and almond milk in a large mixing bowl until combined.
  2. Mix in dry ingredients. Stir in oats, pumpkin pie spice, baking powder, and salt.
  3. Add apples and walnuts. Fold in finely diced apples and 1/4 cup walnuts.
  4.  Pour the mixture & bake. Pour oatmeal mixture into prepared baking dish and add remaining chopped apples and walnuts over top. Bake oatmeal at 350 degrees until puffed and center is just set, about 45-55 minutes.

Expert Tips

  1. Make this a make-ahead breakfast! Mixture can be made ahead of time (like on a Sunday!) and stored overnight in the fridge. Let sit out at room temperature while the oven preheats and stir mixture before baking. Bake in the morning and you’ve got breakfast for the entire week!
  2. I like to use Honeycrisp apples because they’re both a little sweet and a little tart but any type of apple will be delicious. I opt not to peel my apples to save some time but you can certainly peel them if you prefer.
  3. You can jazz up your baked oatmeal with a variety of toppings. Think a dollop of whipped cream or yogurt, a drizzle of maple syrup, honey, or nut butter, a dash of cinnamon, more diced apples, or dried cranberries or raisins.

Storage and Preparation

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Baked oatmeal can be reheated with a little splash of almond milk or milk in the microwave for 1 minute or in the toaster oven for a few minutes. I find that the splash of milk keeps the oatmeal moist and prevents it from drying out.

Baked oatmeal is also freezer-friendly. To store in the freezer, bake as directed, let cool completely, then store in an airtight container in the freezer for up to 3 months.

Recipes That Pair Well

Asparagus and Leek Quiche with Gruyere Cheese

Air Fryer Eggs

Swiss Chard Potato Chive Frittata 

Cozy Lavender Almondmilk Latte

Veggie Egg Bites

For more apple inspiration, check out my other recipes below!

Vegan Caramel Apple Pie Bars

Fall Harvest Buddha Bowl with Creamy Cashew Apple Cider Dressing

Apple Cinnamon Scuffins 

Apple Pie Nachos

Slow Cooker Baked Apples

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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Cozy Apple Pie Baked Oatmeal for Breakfast

1 Star2 Stars3 Stars4 Stars5 Stars (34 votes, average: 3.97 out of 5)
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4 from 34 reviews

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Description

Perfect for the fall, this apple pie baked oatmeal is a cozy, delicious make-ahead breakfast for the week. Made with diced apples, rolled oats, maple syrup, cinnamon, nutmeg and ginger, it’s reminiscent of warm apple pie flavors!

Ingredients

Scale
  • 2 tablespoons butter, melted
  • 2 eggs
  • 1/3 cup maple syrup
  • 2 teaspoons vanilla
  • 2 cups unsweetened almond milk
  • 2 cups rolled oats
  • 2 1/2 teaspoons pumpkin pie spice (or 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ground ginger)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 medium apples, divided (about 1 1/2 cups finely diced and 1/2 cup chopped)
  • 1/2 cup toasted chopped walnuts, divided
  • Optional: Greek yogurt, for serving

Instructions

  1. Preheat oven to 350 degrees F. Grease 10×7 or 9×9-inch baking dish.
  2. In a large bowl, whisk the butter, eggs, maple syrup, vanilla, and almond milk until combined.
  3. Stir in oats, pumpkin pie spice, baking powder, and salt.
  4. Fold in finely diced apples and 1/4 cup walnuts.
  5. Pour oatmeal mixture into prepared baking dish and add remaining chopped apples and walnuts over top.
  6. Bake oatmeal at 350 degrees until puffed and center is just set, about 45-55 minutes.
  7. Let cool on wire rack for at least 10 minutes before serving (oatmeal will continue to set as it cools).
  8. Serve warm or cold with a dollop of Greek yogurt for serving.

Notes

  1. If you don’t have pumpkin pie spice, use: 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger.
  2. Refrigerate leftovers for up to 4 days. Reheat in the microwave for 60-90 seconds with some additional milk splashed on top.
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Fall
 

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34 Comments

  1. Anne Miller

    You might consider adding apple pie spice to your recipe. It’s as available as pumpkin pie spice.

    Reply
  2. Julie

    Hi Kara ~ thanks for sharing this recipe! I have a question …can whole milk be used in place of the almond milk?

    Reply
  3. Annie Kavanagh

    I was wondering if you could share the macros for the 1X amount? Thanks!

    Reply
  4. lynn

    Do you have nutrition info on this recipe? I am on a low carb diet due to pre-diabetes.
    Thank you! Can’t wait to try it.

    Reply
  5. LaRae Lunderstadt

    Hi Kara, your Apple Pie Baked Oatmeal sounds amazing. I am going to be going to a Women’s Retreat and want to make this for that. I have a question and a thank you. I will need to scale it up, which you already did…. so thank you for that. My question is what size pan would I need to make this in, or would it be just several of the 9×9 pans. I have to take the pans with me to make it so want to make sure I have what I need. Thank you again for this amazing sounding recipe. Can’t wait to make it.

    Reply
    • Kara Lydon, RD, LDN

      Hi LaRae – thank you! I hope you and everyone on the retreat enjoys it! The size of the pan will depend on how much you are scaling up. Do you know if you’re going to double or triple the recipe?

  6. Suzanne

    This looks so good! What a great combination of flavors!

    Reply
  7. Rachel

    I had a bag of apples go soft on me & found this recipe. I’ve made it several times & both my kids love it-no small feat for breakfast food! When I run out of maple syrup I sun honey & use regular milk. Very happy to have found a healthy breakfast recipe I can prep the night before, with ingredients I have on hand, to change up our breakfasts!

    Reply
  8. taba

    Your recipes look amazing.

    Reply
  9. Karen

    I enjoy your recipes, but wish you would include nutritional information.

    Reply
  10. Suzanne

    This looks so good! What a great fall dish to make for friends!

    Reply
  11. Morgan

    I followed the recipe exactly and it’s bubbling over in an 8×8 pan? What went wrong?

    Reply
    • Kara Lydon

      Hi Morgan – I’m so sorry that happened! Thank you for the feedback. I’m going to update the recipe to use a 10×7 baking dish.

  12. Micheline

    This looks so satisfying. But…. I am severely allergic to walnuts, pistachios, and macadamias. . Could another nut, like plain peanuts work, or should I leave them out altogether?

    Reply
    • Kara Lydon

      Hey Micheline, if it were me personally, I’d leave them out altogether. Are you allergic to all tree nuts? If not, pecans would be a delicious substitution.

  13. Lee Teague

    Absolutely LOVE this recipe, as Scots, porridge is a staple in our home, overnight,
    bircher… but this recipe is such a delight. Some we’ve adapted and added raisins too and some days we switch to pecans or almonds, its a fab recipe so versatile ( my son loves it with custard for dessert lol) ill make a huge batch and its great to grab on the go, as a nurse who works a lot of nights its so easy to grab before shift or have warm with some Greek yogurt when i get home, thanks so much x

    Reply
  14. Sarah

    For those of us counting calories- is there a way to work out roughly how many calories per serving?

    Such a lovely recipe and so filling too!

    Thanks

    Reply
  15. Diana Swiderski

    Hi
    I just discovered baked oatmeal about a month ago and trying different on line recipes. Your version of maple, apple and walnut is delicious and healthy. I had to stop myself from eating more than a quarter of the pan. As a retired dietitian I appreciate your moderate use of salt, butter and maple syrup. Chock full of apples too. Great for any season.
    Thanks, Bella

    Reply
  16. Alicia

    Can’t believe I forgot to comment and thank you for such an ultra delicious oatmeal recipe last year !! This is oatmeal even people who think they hate oatmeal end up LOVING (my mom!)! I doubled the recipe this time because I remember it going way too fast before! I am super excited to try the gingerbread version too!! It would be awesome to see a pumpkin version too! Thanks again for this deliciousness!!

    Reply
  17. Kathy Riedy

    Apple Baked Oatmeal I made this recipe, loved it! Great idea for those of us who need to take breakfast with us to work. Delicious!

    Reply