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Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal

Photo by Quentin Bacon

This recipe is like giving your everyday bowl of oatmeal the fairy-godmother treatment, turning its basic ingredients, oats, fruit, nuts and milk, almost magically, into an apple cake-like treat that is spiked with cinnamon, maple and vanilla and studded with walnuts. Plus, you just have to prep it once for a week’s worth of warm, satisfying breakfasts.



3/4 cup walnut pieces, chopped, divided
1 teaspoon cinnamon, divided
1 tablespoon light brown sugar
2 cups rolled oats
1 teaspoon baking powder
½ teaspoon salt
2 cups 1% low-fat milk
1/3 cup pure maple syrup
1 large egg
2 tablespoons neutral tasting oil, such as avocado, grapeseed, canola, plus more for brushing the pan
1 ½ teaspoons pure vanilla extract
2 medium golden delicious apples, unpeeled, cored and cut into ½ inch piece (2 cups)
½ cup raisins



Preheat the oven to 375 degrees. Brush an 8-inch square baking dish or 9-inch deep dish pie plate with oil.

In a small bowl, mix together ½ cup of the walnuts, ¼ teaspoon of cinnamon and the brown sugar.

In a medium bowl stir together the oats, the remaining ¼ cup of walnuts, baking powder, the remaining ¾ teaspoon of the cinnamon and the salt. In another bowl whisk together the milk, maple syrup, egg, oil and vanilla. Pour the liquid ingredients over the oat mixture and stir to combine. Stir in the apple and raisins.

Pour into the prepared baking dish. Top with the walnut-brown sugar mixture. Bake for 40-45 minutes, until it is set and the top is golden.


Makes 6 servings

Serving size 1 ¼ cups


Per serving: Calories 420; Total Fat 18g (Mono Fat 5.5g, Poly Fat 9.1g, Sat Fat 2.4g); Protein 10g; Carb 58g; Fiber 6g; Cholesterol 35mg; Sodium 330mg 

Excellent source of: Fiber, Calcium, Manganese, Protein, Riboflavin

Good source of: Copper, Iron, Magnesium, Phosphorus, Potassium


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