Apple Cinnamon Baked Oatmeal

This Apple Cinnamon Baked Oatmeal with Cranberries and Pecans features wholesome chewy oats, cinnamon sweet apple chunks, toasted pecans, tart dried cranberries and warm maple syrup.

Packed with healthy ingredients and hands-free mix and bake preparation this recipe is sure to become one of your favorite meal-prep recipes.

Baked oatmeal is super simple and fast and can be made ahead for your busy week. Slice and serve warm or store in the fridge for an quick, easy breakfast. This baked oatmeal is so delicious and stays fresh for several days. We like to eat ours warm topped with a drizzle of maple syrup or a dollup of Greek yogurt with honey drizzled on top.

Wholesome and Customizeable Ingredients:

Oats- old-fashioned rolle’d oats work best. Use certified gluten-free, if necessary.

Eggs- large eggs should be used. The eggs must be at room temperature. We get ours right out of our backyard, but during our girls slow season I prefer free-range, organic.

Milk-You can use any type of milk you prefer.
I like almond or coconut but I have even made it with buttermilk.

Oil-The coconut oil could be swapped out for unsalted butter if you prefer.

Sweetener- You can use any sweetener that you prefer. I like to sprinkle stevia on the apples and add maple syrup in rhe oat mixture.

Fruit-Any fruit that you desire could be added in place of the apples, additionally you can swap the Cranberries for golden or dark raisins. Use your favorite variety of apples peeled or unpeeled. Whatever you prefer.

Nuts- if I don’t have pecans on hand I swap in walnuts. The nuts taste so amazing when you toast them before adding them to the recipe. See instructions below for toasting.

Spices-Add any spices that you like.

Vanilla extract- use pure vanilla extract.

Baking powder- I prefer to use aluminum-free baking powder.

Salt- I use a good quality natural sea salt called Redmond’s Real Salt.

You can customize this recipe to please almost any picky eater.

Storing Apple Cinnamon Baked Oatmeal:

Wait for the oatmeal to cool completely. Transfer to an airtight storage container (I like to store individually cut squares in separate bowls for an easy grab and go meal). Additionally if your baking dish is equipped with a lid you can simply store the oatmeal in the baking dish with the lid after it has cooled completely. Store in your refrigerator for up to 6 days.

Freezing Apple Cinnamon Baked Oatmeal:

Wait for the oatmeal to cool completely. Transfer individual squares to freezer-safe airtight storage containers. Freeze them for up to 3 months. Just take one out of the freezer and thaw it when you are ready to use it.

Apple Cinnamon Baked Oatmeal

This Apple Cinnamon Baked Oatmeal is packed with so many

healthy ingredients.

It is a perfect make ahead breakfast and so yummy your kids will think they are eating dessert. If you have picky eaters you can customize this recipe with so many different ingredients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast, Main Course

Cuisine American

Servings 8 Servings

Ingredients

  

• 2 apples, peeled if desired, cut into bite size chunks (about 2 cups)
• 2 cups old-fashioned rolled oats
• 1 cup chopped pecans, divided
• 1/2 cup dried cranberries
• 1 tsp. aluminum-free baking powder
• 4 tsp. cinnamon, divided
• 1/2 tsp. fine sea salt
• 2 large eggs, at room temperature
• 2 cups milk of choice, at room temperature
• 1 tsp. vanilla extract
• 3/4 cup + 2 Tbs. good quality maple syrup or sweetener of choice
• 4 Tbs. coconut oil, melted, plus more for greasing the dish

Instructions

 

• Preheat your oven to 325°F.
• Grease a 7"x11" (or similar size) baking dish with coconut oil. Spread the apple chunks on the bottom of the prepared dish.

  Add 2 Tbs. of sweetener plus 2 tsp. of cinnamon and gently toss to coat.
• Add oats, half of the toasted nuts (see below for toasting instructions), dried cranberries, baking powder, salt and remaining 2 tsp. Cinnamon to a mixing bowl and mix well.
• In a separate bowl, whisk together eggs, milk, vanilla, maple syrup and coconut oil.
• Add the liquid mixture to the dry ingredients and mix to combine.
• Pour the oat mixture over the apples in the baking dish. Sprinkle the remaining toasted nuts over the top.
• Add to preheated oven and bake at 325°F for 40-45 minutes until the top is golden brown.
• Remove from the oven and let cool slightly. Enjoy!

Notes

Be sure the milk and eggs are at room temperature otherwise they will cause the coconut oil to resolidify. If you are in a hurry and have not planned ahead just set the eggs some warm water for a few minutes before using them and heat the milk up in the microwave for 30 seconds to a minute.

 

To Toast Nuts:

Place a skillet on the stovetop over medium heat.
Add nuts to the hot skillet, and cook for a few minutes (stirring often) until they become fragrant with a toasty, nutty smell. Be sure to watch them closely to avoid burning.
Once nuts are fragrant and golden brown, remove from heat.

Keyword apple cinnamon, baked oatmeal, healthy breakfast