Introduction
This Apple Cinnamon Oatmeal Bake is a warm, comforting, naturally sweet breakfast made from simple whole foods. Since you’re already enjoying oatmeal and apples every day, this recipe takes your routine ingredients and turns them into a delicious, meal-prep-friendly dish that feels like dessert but keeps your healthy habits intact.
It’s packed with fiber, slow-release carbs, and satisfying natural sweetness — perfect for weight maintenance or continued healthy progress.
Ingredients
- 1 cup rolled oats
- 2 apples, diced (any variety you like)
- 1 cup milk (or almond milk/oat milk)
- 1 large egg (or 1 flax egg for vegan: 1 tbsp flaxseed + 3 tbsp water)
- 1 tbsp chia seeds (optional, for extra fiber)
- 1 tsp cinnamon
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ tsp baking powder (optional but improves texture)
- Handful of nuts or raisins (optional — walnuts, almonds, etc.)
Instructions
- Preheat oven to 180°C (350°F). Grease a small baking dish.
- Prepare the apples: wash, core, and dice them into small pieces.
- Mix dry ingredients: in a bowl, combine oats, cinnamon, salt, baking powder, and chia seeds if using.
- Mix wet ingredients: in another bowl whisk together the milk, egg (or flax egg), and vanilla.
- Combine everything: pour the wet mixture into the dry ingredients and stir. Fold in the diced apples.
- Pour into the baking dish and spread evenly.
- Bake for 25–30 minutes, until the top is golden and the center is set.
- Cool for 5 minutes before serving. Enjoy warm or cold.
Methods & Tips
Baking Method
- Baking the oatmeal transforms the texture into something between cake and a soft bar.
- The apples release moisture while cooking, naturally sweetening the dish — no added sugar needed.
Flavor Variations
- Cinnamon-raisin: Add a small handful of raisins.
- Apple pie style: Add a pinch of nutmeg and cloves.
- Crunchy top: Sprinkle crushed walnuts or almonds before baking.
- Creamy version: Stir in a spoon of yogurt after baking.
Meal Prep Option
- Make a batch, cut into squares, refrigerate for up to 5 days, and reheat for quick breakfasts.