Baked Apple Cinnamon Walnut Oatmeal: A Cozy Breakfast Classic
One-pan comfort with juicy fruit layers and a satisfying crunch.
Baked Apple Cinnamon Walnut Oatmeal
There’s something inherently comforting about the sweet aroma of apples and cinnamon wafting through the kitchen on a chilly morning. Baked apple cinnamon walnut oatmeal transforms the humble oatmeal bowl into a hearty, spoonable breakfast casserole, layered with seasonal fruit, crunchy nuts, and warming spices. This one-pan breakfast is not only delicious and nourishing but doubles as meal prep for busy weeks.
Why Baked Oatmeal?
If you love oatmeal but crave an upgrade in both flavor and texture, baked oatmeal delivers. Unlike traditional stovetop oats, baked oatmeal is soft yet sliceable, combining the creamy satisfaction of porridge with the structure of a casserole. It’s endlessly customizable, crowd-pleasing, and travels well, making it perfect for sharing, freezing, or enjoying over several mornings.
- Batch-friendly: Bakes enough for multiple servings with minimal hands-on work.
- Make-ahead: Stays fresh in the fridge for days—simply reheat and serve.
- Customizable: Adapt the fruit, nuts, or spice blend based on your pantry or the seasons.
- Nutritious: Packed with whole grains, fruit, and healthy fats for enduring energy.
Essential Ingredients
Every element in this recipe builds layers of flavor and texture. Here’s what you’ll need and why each is important:
- Old-Fashioned Rolled Oats: Give structure and a tender bite. Quick oats will turn mushy and steel-cut oats won’t cook through properly.
- Apples: Bring juiciness, natural sweetness, and a pleasant tartness. Choose a firm, baking-friendly variety like Honeycrisp, Gala, or Granny Smith.
- Walnuts: Add crunch, richness, and nutty complexity that pairs perfectly with apples and cinnamon. Toasting enhances their flavor.
- Ground Cinnamon: Elevates the aroma and brings warmth.
- Milk: Any kind—whole, low-fat, almond, or oat—provides moisture and creaminess.
- Egg: Binds the mixture, giving a custardy set while keeping the oatmeal sliceable.
- Pure Maple Syrup: Offers sweetness and a caramel undertone without refined sugar.
- Butter: Adds richness and a tender crumb—use melted for easy mixing.
- Vanilla Extract: Lends warmth and enhances all flavors.
- Raisins (optional): For extra bursts of chewy sweetness, which contrast beautifully with apple chunks and walnuts.
- Baking Powder: Gives gentle lift for a lighter texture.
- Salt: Balances sweetness and sharpens flavors.
How to Make Baked Apple Cinnamon Walnut Oatmeal
This recipe walks the line between ease and indulgence. Follow these steps for the best results:
- Preheat and Prepare: Heat the oven to 375°F (190°C) and grease an 8×8-inch or 9×9-inch baking dish for easy release and cleanup.
- Mix Dry Ingredients: In a medium bowl, combine the oats, half of the walnuts, cinnamon, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together the milk, maple syrup, egg, half the melted butter, and vanilla.
- Layer Apples and Raisins: Arrange apple slices on the bottom of the greased baking dish. Sprinkle half the raisins (if using) over the apples.
- Add the Oat Mixture: Spread the dry oat mixture evenly over the fruit layer.
- Combine and Assemble: Slowly drizzle the milk mixture over the oats. Gently tap the baking dish to help distribute the liquid. Top with the remaining walnuts and raisins.
- Bake: Place the dish in the oven and bake for 35–45 minutes, until golden brown, aromatic, and set in the center.
- Rest and Serve: Let the oatmeal sit for at least 5 minutes to set further. Drizzle with reserved melted butter before serving if desired.
Baked Oatmeal: Ingredient Amounts (Yield: 6–8 Servings)
| Ingredient | Amount |
|---|---|
| Old-fashioned rolled oats | 2 cups (178 g) |
| Walnuts, toasted, divided | ½ cup (57 g) |
| Ground cinnamon | 1½ tsp |
| Baking powder | 1 tsp |
| Fine sea salt | ½ tsp |
| Milk | 2 cups (480 ml) |
| Pure maple syrup | ⅓ cup (104 g) |
| Egg | 1 large |
| Butter, melted, divided | 3 Tbsp (43 g) |
| Vanilla extract | 2 tsp |
| Gala apples, peeled, cored, sliced | 2 medium |
| Raisins, divided (optional) | 1½ cups (224 g) |
Flavor Variations and Tips
- Swap Fruit: Substitute pears, peaches, or berries for apples as the seasons change.
- Alternative Sweeteners: Honey works in place of maple syrup for a different flavor profile.
- Nut Options: Pecans can substitute for walnuts, or omit nuts for allergy-friendly versions.
- Go Dairy-Free: Use unsweetened almond, oat, or coconut milk and a plant-based butter or melted coconut oil.
- Add Spice: Cloves, ginger, or nutmeg add further complexity to the classic cinnamon profile.
- Serving Ideas: Top with yogurt, extra fresh fruit, a drizzle of almond or peanut butter, or more syrup.
Nutrition Highlights
Each serving of this baked oatmeal is a balanced meal, offering:
- Whole grains: Supporting heart and digestive health.
- Fruits: Antioxidants, vitamins, and fiber.
- Walnuts: Healthy omega-3 fats.
- Lower sugar: Sweetened primarily with fruit and a modest amount of maple syrup.
Make-Ahead, Storage, and Reheating
- Prep ahead: Assemble the oatmeal the night before, store covered in the refrigerator, and bake fresh in the morning.
- Refrigeration: Cool completely, then cover and refrigerate for up to 5 days.
- Freezing: Slice into portions, wrap individually, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
- Reheating: Warm single servings in the microwave (about 1 minute) or cover the baking dish and heat in a 350°F oven until just hot.
What others are reading
Choosing Apples & Walnuts
The best apples for baked oatmeal are crisp and hold their shape when baked, such as:
- Honeycrisp
- Gala
- Granny Smith (for more tartness)
- Fuji
Toast walnuts before baking to intensify their flavor and add robust crunch. To toast, simply place in a dry skillet over medium heat, stirring frequently for 3-4 minutes, or spread on a baking sheet and toast at 350°F for 8 minutes.
Common Mistakes and How to Avoid Them
- Using the wrong oats: Always choose old-fashioned rolled oats. Quick oats get mushy; steel-cut oats won’t soften properly in this bake.
- Under-mixing: Ensure the wet and dry mixtures are well-combined, and the liquid is evenly distributed in the pan.
- Overbaking: Check the oatmeal at the minimum baking time for doneness; it’s done when the edges are golden and the center is just set.
- Cutting before cooling: Oatmeal slices best after a 5–10 minute rest out of the oven.
Frequently Asked Questions (FAQs)
Q: Can I make this recipe vegan?
A: Yes. Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, rested for 5 minutes), use plant-based milk, and swap butter for coconut oil or vegan butter.
Q: Are there gluten-free options?
A: Absolutely. Simply use certified gluten-free rolled oats. All other ingredients are naturally gluten-free.
Q: Can I use other nuts or omit them?
A: Yes, pecans are an excellent alternative. For nut allergies, omit all nuts or swap in pumpkin or sunflower seeds for crunch.
Q: How do I know when the baked oatmeal is done?
A: Look for golden edges and a set center—test by gently pressing the middle; it should feel firm but still moist.
Q: Can I prepare the oatmeal the night before?
A: You can assemble and refrigerate the unbaked oatmeal overnight. Bake directly from the fridge, adding 5–10 minutes to the baking time as needed.
Q: What are creative serving ideas?
A: Serve warmed with yogurt, a swirl of nut butter, more fresh fruit, or a drizzle of maple syrup for extra richness.
More Apple Breakfast Inspiration
- Fluffy Apple Cinnamon Pancakes
- Apple Cinnamon Oatmeal Waffles
- Almond Butter Baked Apples
- Gingered Apple and Almond Butter Toast
- Vegan Apple Cider Donuts with Caramel Glaze
- Apple Cider Cinnamon Rolls with Cream Cheese Icing
Baked apple cinnamon walnut oatmeal is as nourishing as it is comforting—a perfect harmony of wholesome ingredients and timeless flavors. Enjoy it warm from the oven or reheat it for a quick breakfast that feels like a treat every day of the week.
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