Oatmeal Apple Breakfast Bake

A warm, wholesome, and easy-to-make breakfast bake featuring layers of oats, cinnamon-scented apples, and a custardy texture, perfect for busy mornings and family brunches.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 6 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 cups old-fashioned oats Do not use instant oats; they get too mushy.
1.5 cups milk or unsweetened almond milk Dairy milk gives a richer finish.
1 large apple, diced Granny Smith for tartness; Honeycrisp or Fuji for sweetness.
2 large eggs
0.25 cup maple syrup or honey Maple adds depth.
1 tsp vanilla extract
1 tsp ground cinnamon
0.5 tsp baking powder
0.25 tsp salt
0.25 cup chopped walnuts or pecans Optional; toasted for more flavor.

Method

Preparation

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or neutral oil.
In a large bowl, whisk together the eggs, milk, maple syrup, and vanilla until smooth.
Add the oats, baking powder, cinnamon, and salt. Stir until all the oats are evenly coated.
Fold in the diced apple and the chopped nuts if you’re using them. Make sure the fruit is distributed through the batter.
Pour the mixture into the prepared dish and spread it into an even layer.

Baking

Bake for 30 to 35 minutes. The top should be golden and the center set when you jiggle the pan gently.
Let the bake cool for about 5 minutes before serving warm. For clean slices, cool completely and refrigerate; reheat portions in the microwave or oven.

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 1gSodium: 200mgFiber: 5gSugar: 10g

Notes

For a dairy-free version use almond or oat milk and maple syrup. Swap the nuts for seeds (pumpkin or sunflower) to keep it nut-free. If you prefer less sugar, reduce maple syrup to 3 tablespoons and add a mashed ripe banana for natural sweetness.

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