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Apple Pie Baked Oatmeal (Healthy Make-Ahead Breakfast)

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All the cozy flavors of apple pie baked into a sliceable, make-ahead oatmeal. Tender cinnamon-spiced apples, toasty oats, and maple sweetness—perfect for meal prep breakfasts.

  • Total Time: 55 minutes
  • Yield: 9 squares

Ingredients

  • Rolled oats — 2 cups — Old-fashioned oats for the best texture (not quick oats)

  • Baking powder — 1 tsp — Helps the bake set light and sliceable

  • Cinnamon — 1 tsp — Apple-pie warmth in every bite

  • Nutmeg — ½ tsp — A cozy, aromatic lift

  • Fine salt — ¼ tsp — Balances sweetness

  • Almond milk — 1¾ cups — Unsweetened; dairy milk works, too

  • Eggs — 2 — Bind and create a custardy set

  • Pure maple syrup — ⅓ cup — Natural sweetness; rich caramel notes

  • Pure vanilla extract — 2 tsp — Bakery-style aroma

  • Apples, diced small — 2 medium — Peel if you prefer a softer texture

  • Pecans (or other nuts), chopped — ½ cup — Adds crunch; optional extra for topping

Tip: Dice apples small and evenly (pea-to-blueberry size) so they soften fully within the bake time.

Instructions

  1. Preheat & prep the pan: Preheat oven to 375°F (190°C). Grease an 8×8-inch casserole dish (or line with parchment for easy lift-out). Metal pan? Start checking at 38 minutes—metal browns faster than glass.

  2. Mix dry: In a large bowl, whisk oats, baking powder, cinnamon, nutmeg, and salt until spices are evenly dispersed.

  3. Whisk wet: In a medium bowl, whisk almond milk, eggs, maple syrup, and vanilla until smooth and homogenous. Room-temp milk and eggs combine more easily and set more evenly.

  4. Combine, fold in: Pour wet into dry; stir to moisten. Fold in apples and pecans gently. Avoid overmixing to keep a light, custardy crumb.

  5. Fill & top: Spread into the prepared dish; press lightly so oats are fully soaked. Sprinkle extra apple bits and pecans on top if desired.

  6. Bake: Bake uncovered 40–45 minutes, until the top is lightly golden and the center feels set when tapped; edges should look a little toasty. Using 9×9 or 7×11? Start checking at 35 minutes.

  7. Cool & serve: Cool 5 minutes, slice, and serve warm. Great with Greek yogurt or a splash of warm milk and a dusting of cinnamon.

  8. Store: Cool completely; refrigerate airtight. Reheat slices in the microwave or oven. (See Notes for full storage guidance.)

Notes

  • Storage: Refrigerate up to 5 days. Freeze tightly wrapped slices up to 3 months; thaw overnight and warm before serving.

  • Dietary swaps:

    • Dairy-free: Use unsweetened almond, oat, or soy milk.

    • Egg-free: Substitute 2 flax “eggs” (2 Tbsp ground flax + 6 Tbsp water; rest 5 min). Texture will be a bit softer.

    • Gluten-free: Use certified gluten-free oats.

    • Nut-free: Omit pecans or swap with pumpkin/sunflower seeds.

  • Sweetness: For less sweet, reduce maple syrup to ¼ cup; for dessert-leaning, add 1–2 Tbsp more.

  • Add-ins: Raisins or dried cranberries (¼–⅓ cup), or ½ tsp apple pie spice in place of cinnamon/nutmeg.

  • Serving ideas: Warm milk or cream, Greek yogurt, extra cinnamon, or a drizzle of maple syrup.

  • Author: Amber
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 of 9 squares
  • Calories: 185 kcal
  • Sugar: 12 g
  • Sodium: 120 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Carbohydrates: 27 g
  • Fiber: 4 g
  • Protein: 4.5 g
  • Cholesterol: 41 mg

Find it online: https://ambersbridal.com/apple-pie-baked-oatmeal-healthy-make-ahead-breakfast/