Apple Cinnamon Baked Oatmeal with Rolled Oats

Use rolled oats and a shallow dish

Old-fashioned rolled oats are the intended starting point. Steel-cut oats need a different amount of liquid and a different cooking method; do not substitute them directly. Use an 8-inch square baking dish so the center is not much deeper than the edges. Grease the dish lightly before mixing.

Dice the apple evenly

Wash, core, and cut the apple into small pieces, about ¼ inch across. Peeling is optional, but large strips of peel can be more noticeable in a soft bake. Distribute the pieces through the oats so each portion gets some fruit instead of a dense layer at the bottom.

Check the center before resting

Oven temperatures and baking dishes vary. Look for a center that no longer ripples with liquid, then use a food thermometer to check that the egg-containing mixture has reached 160°F. Allow 10 minutes of rest before portioning. The oats continue to absorb moisture while cooling; a soft texture is expected.

Plan breakfast portions safely

Serve with additional milk or yogurt if desired, measured separately. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour when the room exceeds 90°F. Keep at 40°F or below and use within 3 days. Reheat individual portions to 165°F. Freeze cooled portions for about 1 month for quality and thaw in the refrigerator. Do not leave this egg-and-milk mixture on the counter overnight.

OUBELLA KITCHEN

Apple Cinnamon Baked Oatmeal with Rolled Oats

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Time65 min

Servings6

CategoryBreakfast

Ingredients

1×2×3×

Amounts scale; cooking times do not.

• 2 cups old-fashioned rolled oats (about 180 g)
• 1 tsp baking powder
• 1½ tsp ground cinnamon
• ¼ tsp fine salt
• 1¾ cups milk (420 ml)
• 2 large eggs
• ¼ cup maple syrup (60 ml)
• 2 tbsp unsalted butter, melted and cooled, plus a little for greasing
• 1 tsp vanilla extract
• 1 large apple (about 8 oz), cored and cut into ¼-inch pieces

Instructions

1. Heat oven to 350°F (175°C). Lightly grease an 8-inch square baking dish. Stir oats, baking powder, cinnamon, and salt together in a bowl.
2. Whisk milk, eggs, maple syrup, melted butter, and vanilla in another bowl. Combine with the oats and fold in diced apple. Pour into the prepared dish.
3. Bake on the middle rack for about 35–40 minutes. The center should be set without visible pools of liquid and reach 160°F. Continue baking if needed; cover loosely if the surface browns early.
4. Rest for 10 minutes, then cut into six soft portions. Serve warm, or cool and refrigerate promptly for later breakfasts.

Notes

Estimated preparation: 15 minutes; cooking: 40 minutes; total: 65 minutes, including any resting or chilling. This recipe has not been kitchen-tested. All timings are estimates. Contains eggs and milk. Oats may have wheat cross-contact; check labels.

Times vary with equipment. Editorial approach.

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