This Apple Cinnamon Baked Oatmeal is soft, fluffy and full of cozy fall flavor. Rolled oats soak in almond milk, applesauce and warm cinnamon for several hours or overnight, then are stirred with egg and baking powder and baked with fresh apple and a crunchy walnut streusel until golden. It’s an easy make-ahead breakfast that works well for busy mornings, meal prep, or a comforting weekend brunch.
Baked oatmeal can sometimes turn out dry and dense, so this version focuses on a tender, fluffy texture. The key is soaking the rolled oats in milk and applesauce for at least 3 hours or overnight so they soften and absorb liquid before baking.
After the soak, stir in a beaten egg, baking powder and a finely diced apple, then transfer to a greased baking dish. The result bakes up light and tender with soft pockets of apple throughout. A simple walnut streusel made with melted butter and coconut sugar is sprinkled on top before baking; it becomes golden and crisp, adding a pleasant contrast to the soft oats.
This recipe captures all the comforting flavors of apple spice desserts without being overly sweet, and it’s forgiving and easy to adapt for dietary preferences.
Why you’ll love this recipe
- Soft, fluffy texture. Soaking the oats before baking gives a lighter, more tender result than many baked oatmeal recipes.
- Prep ahead. Mix the oat base the night before, then finish with the egg, baking powder, apple and streusel in the morning.
- Classic apple-cinnamon flavor. Applesauce, fresh apple and cinnamon deliver cozy, seasonal taste.
- Meal-prep friendly. Bake a pan and enjoy quick breakfasts throughout the week.
Recipe ingredients
- Old-fashioned rolled oats. They soften well without getting mushy—avoid quick or steel-cut oats for this recipe.
- Almond milk. Unsweetened almond milk works well, but any milk (dairy or non-dairy) is fine.
- Applesauce. Adds natural sweetness and moisture. If you don’t have applesauce, omit it and add 1/3 cup maple syrup or another sweetener.
- Cinnamon. Ground cinnamon gives warm, classic apple-cinnamon flavor.
- Egg. Provides structure and helps bind the oats.
- Baking powder. Gives the soaked oats a little lift as they bake.
- Apple. Finely dice or grate the apple so pieces become tender and distribute evenly during baking.
- Walnuts. Add crunch to the streusel; pecans are a great substitute.
- Coconut sugar. Gives the streusel a caramel-like note; brown sugar can be substituted.
- Butter. Melted butter helps the streusel crisp and brown in the oven.
See the recipe card below for exact quantities and full ingredient list.
How to make this recipe
This baked oatmeal blends the flavors of apple pie into a nourishing breakfast. The method is straightforward: soak, mix, top and bake.
Soak the oats in milk, applesauce and cinnamon for at least 3 hours or overnight. In the morning, mix in the beaten egg, baking powder, salt and chopped apple. Transfer to a greased 8×8″ baking dish, top with walnut streusel, and bake until set and golden.
Pro tip: If the streusel browns before the center is set, loosely cover the dish with foil for the remaining baking time.
See the recipe card below for full step-by-step instructions.
Tips for success
- Don’t skip the soaking time. Allow at least 3 hours or ideally overnight for the oats to absorb liquid and soften.
- Use old-fashioned rolled oats. They give the best texture for baked oatmeal.
- Dice the apple finely. Small pieces become tender during baking and distribute evenly.
- Add the egg and baking powder just before baking. Soak the oat base, then add these ingredients the day you bake.
- Avoid overbaking. Remove the dish when the center is set and the topping is golden to preserve a moist, fluffy texture.
- Cover with foil if needed. If the streusel browns too quickly, cover loosely with foil until the oatmeal finishes baking.
Recipe variations
- Switch the nuts. Use pecans or your favorite nuts in the streusel.
- Make it nut-free. Omit the nuts and use extra oats or pumpkin seeds for crunch.
- Try different spices. Add nutmeg, ginger, cardamom or cloves for a different warm flavor profile.
- Skip the applesauce. Replace applesauce with 1/3 cup maple syrup or another sweetener if desired.
- Add dried fruit. Stir in raisins, dried cranberries or chopped dates with the fresh apple.
- Serving ideas. Top with Greek yogurt, a drizzle of maple syrup, or a smear of nut butter for extra richness.
Storage and reheating
- Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat individual portions in the microwave until warm.
- Freeze cooled, sliced portions in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Apple Cinnamon Baked Oatmeal
Ingredients
- 2 cups old fashioned rolled oats
- 2 cups unsweetened almond milk
- 1/2 cup applesauce
- 1 teaspoon ground cinnamon
- 1 large egg, beaten
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 apple, grated or finely diced
For the walnut streusel
- 2 tablespoons butter, melted
- 2 tablespoons coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup walnut pieces
Instructions
- In a medium bowl, combine 2 cups old-fashioned rolled oats, 2 cups unsweetened almond milk, 1/2 cup applesauce and 1 teaspoon ground cinnamon. Mix well, cover, and chill for at least 3 hours or overnight to soften the oats.
- Preheat the oven to 350°F (175°C). Grease an 8×8″ baking dish and set aside.
- Once the oats have softened, add 1 beaten large egg, 1 teaspoon baking powder and 1/4 teaspoon sea salt. Stir to combine, then fold in 1 grated or finely diced apple. Pour the mixture into the prepared baking dish and spread evenly.
- In a small bowl, combine 2 tablespoons melted butter, 2 tablespoons coconut sugar and 1/2 teaspoon ground cinnamon. Stir in 1/2 cup walnut pieces. Sprinkle the streusel evenly over the oats.
- Bake for 30–40 minutes, until the center is set and the streusel is golden brown. Check after 30 minutes; if the topping is browning too quickly, cover loosely with foil and continue baking until set. Remove from oven and cool on a wire rack for 10–15 minutes before serving.
Notes
- Pro tip: Soak the oats for a minimum of 3 hours or overnight for the softest texture.
- If you don’t have applesauce, omit it and add 1/3 cup maple syrup or your preferred sweetener.
- Choose a baking apple such as Honeycrisp, Golden Delicious, Granny Smith or Pink Lady.
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat individual portions in the microwave.
- To freeze, cool completely, cut into portions and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Nutrition
Nutrition is estimated using a food database and is intended as a guideline for informational purposes only.
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