Description
This Apple Cinnamon Baked Oatmeal is a comforting and hearty fall breakfast inspired by traditional Amish baked oatmeal. Packed with apples, raisins, and warm cinnamon spice, this recipe offers a wholesome, naturally sweetened start to your day. It’s perfect for meal prep and easily reheated for busy mornings.
Ingredients
Dry Ingredients
- 2 cups rolled old-fashioned oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Wet Ingredients
- 2 cups non-dairy milk (unsweetened vanilla almond milk preferred)
- ½ cup unsweetened applesauce
- ¼ cup maple syrup
- 1 tablespoon ground flaxseed
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup diced apple, divided
- ½ cup raisins
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) and spray an 8×8 inch baking dish with non-stick spray to prepare for the oatmeal mixture.
- Mix dry and wet ingredients: In a large bowl, combine the rolled oats, cinnamon, baking powder, sea salt, non-dairy milk, applesauce, maple syrup, ground flaxseed, coconut oil, and vanilla extract. Stir well until fully incorporated.
- Add fruit: Fold in the raisins along with ¾ cup of the diced apples to distribute fruit evenly throughout the batter.
- Transfer to baking dish and top: Pour the oatmeal mixture into the prepared baking dish and spread evenly. Sprinkle the remaining ¼ cup of diced apples on top for added texture and flavor.
- Bake the oatmeal: Place the dish in the oven and bake for about 40 minutes, or until the center is set and a toothpick inserted in the middle comes out clean.
- Cool and serve: Allow the baked oatmeal to cool slightly before serving. You can enhance the serving with a drizzle of almond butter, extra almond milk, or maple syrup according to your preference.
- Storage and reheating: Store leftover baked oatmeal in an airtight container in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 20 minutes for the whole dish, or reheat individual portions in the oven or toaster oven for 5-10 minutes, or microwave for 1 minute.
Notes
- Oats: Rolled oats are preferred for the right texture and cooking time. Avoid quick oats or steel-cut oats unless following a recipe designed for those.
- Milk: Any non-dairy milk works well. Options include almond, oat, soy, or coconut milk depending on taste and dietary preferences.
- Sweetener substitutions: If maple syrup isn’t available, honey or agave syrup can be used but will slightly change the flavor.
- Flaxseed alternatives: Chia seeds can replace flaxseed, or use 1 egg if not concerned about keeping the recipe vegan.
- Coconut oil swaps: Mild-flavored oils like avocado oil or melted unsalted butter (for non-vegan) work well instead of coconut oil.
- Raisin replacements: Other dried fruits like cranberries or apricots can be used, or nuts such as walnuts or pecans for extra crunch.
- Extra spices: To deepen the flavor, add a pinch of nutmeg, ginger, allspice, or apple pie spice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
