If you popped by my kitchen on a chilly Sunday, you’d probably catch me in slippers, hair doing its own thing, slicing apples with one eye on the oven preheating and the other on a cup of tea. This Oatmeal Apple Breakfast Bake is my lazy morning hero. I started making it when my neighbor dropped off a bag of slightly bruised apples and I thought, well, we’re not wasting those. Now it’s the bake I trot out for sleepovers, hungry teenagers, or when I just want the house to smell like a hug.
A cozy intro while the oven warms up
The first time I made this, I tried to shred the apples like I was making latkes. Do not recommend. Turns out chunky little apple bits get jammy and soft and yes please. Also, I once forgot the salt and wondered why it tasted oddly flat. So, salt. It matters. And if you’re new to oats, I quite like this oats explainer over on King Arthur Baking. Handy stuff.
Why I make this on repeat
- I make this when mornings feel a bit wobbly. The smell cheers me right up.
- My family goes a bit bonkers for the crispy edges, and the apple pockets that taste like warm pie filling.
- It’s flexible. No milk, no problem. Out of walnuts, use seeds. I’ve even tossed in a handful of frozen berries because they were staring at me, judging.
- I used to fuss with pre cooking apples. Actually, I find it works better if you just let the oven do that slow magic.
- Minor rant: I hate washing a zillion bowls. This is one bowl if you melt the butter in it. Sorted.
What you’ll need, plus easy swaps
- Rolled oats 2 cups, about 200 g. Not instant. My grandmother always insisted on Brand X, but honestly any version works fine.
- Apples 2 to 3 medium, peeled if you’re feeling fancy, or not. Good baking varieties here; I like Honeycrisp or Braeburn. If you want a deep dive, the folks at Serious Eats on apples for baking are brilliant.
- Milk 1 and ¾ cups. Any dairy. Oat milk or almond milk work too.
- Eggs 2 large.
- Maple syrup ⅓ cup. Honey works, or brown sugar, about ½ cup, if that’s what you’ve got.
- Unsalted butter 3 tablespoons, melted. Coconut oil works in a pinch, and I sometimes use olive oil when I’m in a hurry.
- Vanilla extract 1 teaspoon. Not essential, but lovely.
- Cinnamon 1 and ½ teaspoons. Add nutmeg, a wee shake, if you like.
- Baking powder 1 and ½ teaspoons.
- Fine salt ½ teaspoon. Don’t skip. Please.
- Chopped nuts a handful. Walnuts or pecans are my usual. Sunflower seeds if you’re nut free.
- Raisins or dried cranberries small handful. Or leave them out, rebels welcome.
- Optional add ins: Greek yogurt ¼ cup for extra tenderness, or a grated carrot for vibes. I know, sounds odd, but it melts in.
Step by step, but not fussy
- Heat the oven to 180 C or 350 F. Grease a 9 x 9 inch baking dish with butter or oil. If you only have a 8 x 11 casserole, it’s fine; bake time shifts a smidge.
- In a big bowl, whisk eggs with maple syrup and vanilla until glossy. This is where I usually sneak a taste, which is silly because it’s raw egg, so maybe don’t be like me.
- Whisk in the milk and melted butter. If the milk is fridge cold, the butter might get little flecks. Don’t worry if it looks a bit weird at this stage, it always does.
- Stir in oats, baking powder, cinnamon, and salt. Let it sit 5 minutes so the oats start drinking up the liquid.
- Fold in chopped apples, nuts, and any dried fruit. The batter should be pourable but a bit thick, like a chunky pancake situation.
- Pour into the dish, level it out, then sprinkle a teeny pinch of sugar on top if you want a shiny crust. Or leave it rustic.
- Bake 35 to 45 minutes until the edges are browned and the center is set. If you give it a wiggle and it barely jiggles, you’re golden. I tend to pull it at 40.
- Cool 10 minutes. You’ll be tempted, I know. But let the steam settle so slices hold together. Then cut generous squares and call the crew.
Little notes form my kitchen
- Chopping the apples smaller than you think makes every bite nice. Big chunks are tasty too, but they can poke through the top and dry out.
- I think this tastes better the next day. The oats relax, the apples share their juice, and it gets that puddingy thing going on.
- If you add yogurt, reduce milk by a splash so it doesn’t go too custardy. On second thought, custardy is great, so do what calls to you.
- I love the oats for it’s texture and nuttiness, but if you only have quick oats, reduce bake time by 5 to 8 minutes and check early.
Variations I actually tried
- Blueberry lemon: swap half the apples for blueberries, add zest of 1 lemon. Bright and cheerful.
- Carrot cake mood: grated carrot, a handful of coconut, and a few chopped dates. Cream cheese on top after baking. Yes.
- Peanut butter swirl: warm 3 tablespoons peanut butter and drizzle over the batter, swirl with a knife. Kids adore it.
- Protein boost: stir in 1 scoop unflavored protein powder, add an extra splash of milk. Works, but mix really well.
- One that flopped: steel cut oats, straight swap. Crunch city, and not in a fun way. Par cook them first or stick with rolled.
Gear I use and what to do if you don’t
- A square baking dish is essential for those crisp edges. Or, use a cast iron skillet and feel a bit cowboy. It works brilliantly.
- A decent bowl and a whisk. Fork works if your whisk has vanished into the mysterious drawer of everything.
- Measuring cups, but if you’re a weigh it person, 200 g oats, 420 ml milk, 80 ml maple. Close enough for jazz.
Quick detour, because I can’t help it. Sometimes I peel apples while listening to a podcast about bread science, and if that’s your jam too, The Kitchn has a tidy list of make ahead breakfasts that inspired me to prep this the night before more than once.
How I store leftovers
Cool completely, then cover and refrigerate up to 4 days. Reheat slices in the oven at 160 C for 10 minutes or give it a gentle zap in the microwave. It also freezes nicely in wrapped portions, up to 2 months. Though honestly, in my house it never lasts more than a day.
How we like to serve it
- Warm with a dollop of thick yogurt and a drizzle of maple.
- Cold, straight from the fridge, with a spoonful of peanut butter on top. Trust me.
- With a cuppa tea on gloomy afternoons. I pretend it’s a snack, but it’s basically breakfast cake.
- For dessert, a scoop of vanilla ice cream. No one complains.
Lessons I learned the hard way
- I once tried rushing the rest time before baking and regretted it because the oats stayed a bit squeaky. Give them 5 minutes to soak.
- I cranked the oven hotter to be clever, and the edges burned before the center set. Patience wins.
- I skipped the salt. Flavor faceplant. A small pinch wakes everything up.
- Cutting giant apple chunks seemed rustic, but they steamed pockets into the bake. Smaller bits distribute sweetness better.
Questions you actually asked
Can I use steel cut oats
Short answer, not as is. Par cook them first until barely tender, drain well, then proceed. Or use a mix of half rolled and half par cooked steel cut if you’re feeling bold.
Dairy free, is that ok
Yes. Use almond, oat, or soy milk, and swap the butter for coconut oil or a neutral oil. Flavor shifts a smidge, still lovely.
Can I assemble it the night before
Mostly. Mix everything except the baking powder, stir that in right before baking so it still lifts. Or accept a slightly denser bake and do it all ahead; it’s still tasty.
What apples are best
I like a mix, one tart and one sweet. Honeycrisp, Braeburn, Pink Lady, even Granny Smith. Use what you’ve got. Soft apples will cook down more, which some folks love.
How do I make it less sweet
Cut the maple to ¼ cup and add an extra splash of milk. Cinnamon and vanilla keep it cozy without more sugar.
Can I make it without eggs
Yes, use 2 tablespoons ground flax mixed with 6 tablespoons water, rest 5 minutes, then add. Texture is slightly softer, but it holds.
Why is my top pale
Probably your oven runs cool. Let it go a few more minutes, or move the pan up a rack for the last 5 minutes. A tiny sprinkle of sugar helps browning too.
Last thing. If you find yourself stealing a corner while it’s still scalding because the aroma is doing the absolute most, just blow on it forever so you don’t burn your tongue taking a bite straight form the oven. I’ve done that. Twice.
Make this Oatmeal Apple Breakfast Bake once, and then keep apples on your shopping list forever. It’s that kind of recipe.