With pieces of juicy apple, hidden fiber, and lots of warm, cozy spices, Apple Cinnamon Baked Oatmeal is the perfect back-to-school breakfast.
Portable, quick, and delicious, baked oatmeal is the go-to breakfast in our house for busy, weekday mornings. Baking it in muffin pans provides individual servings that are very freezer-friendly, so you can make this recipe during your weekend meal prep time and have breakfast ready all week.
Apple Cinnamon Baked Oatmeal is a hearty and healthy breakfast. I love to make it in the fall during apple season.
This recipe is gluten-free and peanut-free. It’s also dairy-free when made with soy or oat milk.
What You Need
- Old fashioned oats
- Flaxseed meal
- Ground cinnamon
- Ground nutmeg
- Baking powder
- Almond butter
- Vegetable oil
- Vanilla extract
How to Make Apple Baked Oatmeal
Preheat the oven to 350 degrees.
In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, baking powder, and salt. Set aside.
In a separate bowl, whisk eggs together with honey, oil, apple sauce, milk, and vanilla until combined.
Pour the dry ingredients into the wet ingredients. Mix well.
Add in almond butter, pecans, and diced apple. Mix well, making sure almond butter is incorporated into the batter.
Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray. Divide the oatmeal mixture among muffin cups, filling each cup to the top. Add a few pieces of diced apple on top, if desired.
Bake for 30-35 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.
Enjoy warm or cool to room temperature and store in the refrigerator for up to 1 week or freeze for up to 3 months.
Tips on Apple Cinnamon Baked Oatmeal
A firm apple that won’t break down when you bake it is best here. I use gala apples in this recipe, but granny smith or honey crisp would also be delicious.
If you don’t have flaxseed meal on hand, replace it with an additional ¼ cup of oats. Flaxseed meal is completely undetectable in this baked oatmeal, so if you’re leaving it out because you don’t like the taste or texture, I encourage you to give it a try. It gives a nice boost of healthy and filling fiber to the muffins.
A chunky applesauce works really well in this recipe, but you can use any kind of applesauce you have on hand. I love using my Apple Cider Applesauce.
Yes! This recipe works well with unsweetened soy milk or oat milk.