Apple Pie Baked Oatmeal

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This apple pie baked oatmeal with cinnamon and maple syrup is a healthy, filling and delicious make ahead breakfast. Warm apples are baked in a comforting oatmeal casserole to form a lovely alternative to traditional oats.

Prep Time3

Cook Time45

Course: Breakfast

Cuisine: International

Keyword: apples, baked oats, cinnamon, egg free, oatmeal

Servings:

Calories: 444kcal

Author: Tonje

Cost: Cheap

Ingredients

2 apples
50 g raisins
250 g rolled oats
570 ml milk
2 tablespoon maple syrup
4 tablespoon applesauce
1 teaspoon baking powder
1 teaspoon cinnamon

Instructions

Preheat the oven to 375°F / 190°C / 170°C fan oven.
Peel and dice the apples.
Combine ¾ of the apples with the oats, milk, maple syrup, applesauce, raisins, baking powder and cinnamon in a bowl. Pour ithe mixture into a 8×8 inch (20×20 cm) baking dish. Top with the remaining apple pieces.
Bake the oatmeal in the oven for 45-50 minutes, or until all the liquid has been absorbed by the oats. Remove it from the oven and leave it to rest for 5 minutes before serving.

Notes

Is this breakfast casserole vegan? – Yes! Apple pie baked oatmeal is completely vegan as long as you use a plant based milk alternative. Unsweetened almond milk is my favorite to use in this recipe.

Can I omit the raisins? – Absolutely. I love the raisins in this recipe, but it tastes great without too.

Is this recipe allergy friendly? – It is nut free, soy free and egg free. You can make it gluten free by using gluten free oats, and dairy free by using a dairy free milk alternative.

Top tips

Here is my best advice to get this recipe perfect.

Use your favorite type of milk. Cow’s milk, almond milk, oat milk, soy milk or rice milk will all work perfectly fine.
Dice the apples in small pieces. If they are too large, they will take too long to cook through.
Use rolled oats, not quick cook oats. These are also called jumbo oats or old-fashioned oats.

Leftovers

Store leftover apple oatmeal casserole in the fridge for up to 5 days, or freeze it for up to 6 months.

I love to make big batch and freeze it down in portion sizes for quick and easy future breakfasts.

Nutrition