Apple Cinnamon Baked Oatmeal

Baked oatmeal is one of my favorite breakfasts, but I’m pretty particular about the texture. It can be very dry and dense, so I’ve made it my mission to create the perfect recipe.

My overnight blueberry crisp baked oatmeal is a reader favorite because it’s so soft and fluffy, so I used the same method for this Apple Cinnamon Baked Oatmeal. The rolled oats soak in almond milk, applesauce and cinnamon for at least 3 hours or overnight, which gives them time to soften and absorb the liquid.

The next morning, simply stir in a beaten egg, baking powder and finely diced apple, then pour the mixture into a baking dish. The softened oats bake up light and fluffy instead of dense, and there are tender bits of apple in every bite.

And we haven’t even gotten to my favorite part. A simple walnut streusel made with coconut sugar and butter gets sprinkled over the top before baking. It becomes golden, crunchy and a little caramelized in the oven, giving this apple cinnamon oatmeal major apple crisp vibes.

This is cozy fall breakfast that everyone will love waking up to!

Why you’ll love this recipe

• Soft, fluffy texture. Soaking the oats before baking softens them and helps create a lighter texture instead of the dense texture that baked oatmeal can sometimes have.
• Prep it the night before. Assemble the oatmeal base before bed, then finish it with the egg, baking powder, apple and streusel in the morning.
• Plenty of apple cinnamon flavor. Applesauce, fresh apple and cinnamon give you cozy fall flavor in every bite.
• Great for meal prep. Bake a batch once and enjoy an easy breakfast throughout the week.

Recipe ingredients

• Old-fashioned rolled oats. Rolled oats work best for baked oatmeal because they soften without becoming mushy. I don’t recommend quick oats or steel-cut oats for this recipe.
• Almond milk. I use unsweetened almond milk, but your favorite dairy or non-dairy milk will work as well.
• Applesauce. Adds natural sweetness, apple flavor and moisture without making the oatmeal heavy. Use my homemade applesauce or your favorite store bought brand. No applesauce? Omit it and add 1/3 cup maple syrup or your favorite sweetener to sweeten the oatmeal.
• Cinnamon. Apples and cinnamon are a classic for a reason! Ground cinnamon gives the oatmeal plenty of warm, cozy flavor.
• Egg. The egg helps bind the oatmeal and provides structure.
• Baking powder. This is especially important here because it gives the soaked oatmeal a little lift as it bakes.
• Apple. Finely dice the apple so that you get tender pieces throughout the oatmeal. I love Honeycrisp or Golden Delicious apples. Check out my apple produce guide for more information on apple varieties and their flavor profiles.
• Walnuts. They add hearty crunch to the streusel topping. Pecans would be a great substitute.
• Coconut sugar. Adds sweetness and caramel-like flavor to the walnut topping. Brown sugar may be substituted if desired.
• Butter. Melted butter brings the walnut streusel together and helps it become golden and crisp as it bakes.

See the recipe card below for the full list of ingredients and quantities.

How to make this recipe

This apple baked oatmeal has all cozy apple pie vibes in a healthy breakfast, and is so easy to prep.

The oats are soaked overnight to create a soft, fluffy texture that truly sets this apart from traditional baked oatmeal recipes. The crunchy walnut streusel is optional but it adds nice crunch and flavor!

Pro tip: Allow the oats to soak in the milk overnight for a soft, fluffy texture. I recommend a minimum of 3 hours, or overnight.

See the recipe card below for full instructions.

Tips for success

• Don’t skip the soaking time. This is the key to the texture of this recipe. Giving the oats at least 3 hours to absorb the milk and soften before they ever go into the oven. This results in softer, fluffier baked oatmeal.
• Use old-fashioned rolled oats. Quick oats absorb liquid differently and can become too soft, while steel-cut oats require a different amount of liquid and cooking time.
• Dice the apple finely. Smaller pieces become tender during baking and distribute more evenly throughout the oatmeal.
• Add the egg, baking powder and apples just before baking. Soak the oat mixture overnight, but wait until morning to add these ingredients.
• Avoid over baking. For the best texture, avoid overbaking. Remove the oatmeal when the center is set and the topping is golden. Overbaking can dry it out and take away from that soft, fluffy texture.
• Cover with foil as needed. Check the oatmeal for doneness after 30 minutes. If it’s not done and the streusel is golden brown, cover loosely with foil to keep the walnuts from burning.

Recipe variations

• Change the nuts. Swap the walnuts for pecans, or use your favorite nuts.
• Make it nut-free. Omit the walnuts and use additional rolled oats or pumpkin seeds in the streusel. Be sure to use a nut-free milk as well.
• Change up the spices. Add a pinch of nutmeg, ginger, cardamom or cloves. My homemade chai spice is also a great option!
• Omit the applesauce. No applesauce? Omit it and simply add 1/3 cup maple syrup or your favorite sweetener.
• Add dried fruit. Stir in raisins, dried cranberries or chopped dates along with the fresh apple.
• Serving suggestions. Top the apple baked oatmeal with a drizzle of maple syrup and a big dollop of plain Greek yogurt, or drizzle peanut butter over the top.

Storage and reheating

• Store leftover apple baked oatmeal in an airtight container in the refrigerator for up to 4–5 days. Individual portions can be reheated in the microwave until warm, making this a great make-ahead breakfast for meal prep.
• The baked oatmeal may also be frozen. Cool it completely, cut it into individual portions and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

More recipes you’ll love:

• Apple crockpot steel cut oats
• Carrot cake baked oatmeal
• Cranberry orange baked oatmeal
• Overnight blueberry baked oatmeal
• Pumpkin baked steel cut oatmeal