Tender apples, warm cinnamon, and sweet maple syrup flavor this wholesome Apple Cinnamon Baked Oatmeal, sure to become a new fall favorite!
Y’all already know that I’m a baked oatmeal aficionado, so it should come as no surprise that I’ve concocted a new seasonal rendition for you. This autumn, how does a big serving of Apple Cinnamon Baked Oatmeal sound? It’s loaded with chewy oats, studded with chunks of apples and crunchy pecans, spiced with cinnamon, and sweetened with maple syrup…and it’s the perfect way to warm up on a chilly morning!
Who am I kidding here? September just arrived and it’s still 95°+ in Texas. However, that doesn’t negate the fact that this Apple Cinnamon Baked Oatmeal has already saved us on busy mornings since school started. You see — just in case you aren’t already familiar with the wonders of baked oatmeal — it happens to be an ideal make-ahead breakfast. Not only is it tasty fresh from the oven, but it’s also delicious the next day (or the day after that, if it lasts that long), reheated with a splash of milk.
This baked oatmeal recipe is filling, wholesome, and lightly sweetened. I think it’s delightful as is, but feel free to serve it with an additional drizzle of maple syrup, should you feel so inclined. Just don’t tell my kids I said that. Oh, what does it matter? They’ll be too busy fighting over the last piece to hear you anyway.
So whether the temps where you live are starting to drop or you’re just longing for them to, Apple Cinnamon Baked Oatmeal is the perfect breakfast to ring in September! It’s yummy and nourishing, it’s easy to make and quick to reheat. In fact, it’s pretty much the oatmeal incarnation of a crisp fall day…and for those of us still subjected to sweltering heat, that’s about as good as we’re going to get until mid-November. 😉
Helpful Tips, Tricks, & Equipment
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- I used a Braeburn apple because that’s what I had on hand. I left the skin on, but you may peel the apple, if you prefer. I used whole milk and unsweetened applesauce, but feel free to swap out your favorite type of milk and/or sweetened applesauce, if you wish.
- You may also substitute a different type of neutral oil (or melted butter) for the coconut oil. You may substitute honey for the maple syrup. You may substitute pecans (or another type of nut) for the walnuts.
- I prefer using rolled oats in my baked oatmeal for the best texture. Quick oats will work as well if that’s all you have on hand, but use slightly less since they’re packed more tightly when measured out.
- The reason the milk and eggs should be at room temperature is because if they are cold, they will cause the coconut oil to resolidify. To quickly warm everything up, I usually just put the whole eggs in a bowl of warm water for a few minutes and zap the milk in the microwave for 20 to 30 seconds.
- Reheat oatmeal by placing an individual serving on a plate, drizzling with a little milk of your choice, and then heating in the microwave for about 30 seconds.
Post originally published on September 3, 2015.
More tasty baked oatmeal…