This baked apple oatmeal gives you a warm, cozy, make-ahead breakfast that’s easy to prepare, naturally wholesome, and perfect for busy mornings.
For more healthy breakfasts with oats, check out our blueberry baked oatmeal, banana overnight oats, healthy blueberry muffins, and banana oatmeal muffins.
Why you’ll love this easy baked apple oatmeal!
This baked apple oatmeal is the kind of breakfast that makes you excited to get out of bed. 🍎 It’s an easy, one-bowl recipe (plus baking dish!) and it bakes up firm, sliceable, and perfectly moist. Cozy apples, cinnamon, and nuts come together in the best way.
Louise and I couldn’t wait until morning. We had a warm slice right out of the oven with Greek yogurt and a drizzle of maple syrup. It honestly felt like dessert. So good. ✨
Made with oats and Greek yogurt, it’s protein-rich, fiber-rich, and naturally wholesome — a healthy baked oatmeal recipe that fits beautifully into a balanced, Mediterranean-style way of eating.
It also works as a make ahead breakfast. It stores well and reheats in 20 seconds. This one truly calls your name from the fridge. 🥣
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Rolled oats: old-fashioned oats give the best texture for this apple cinnamon baked oatmeal. Quick oats work but will be softer.
- Chopped apples: any apples work. We use firm apples like Honeycrisp, Fuji, Pink Ladies or Granny Smith for structure. Pears are a lovely substitute.
- Unsweetened applesauce: adds moisture and natural sweetness. Ripe bananas, ripe pear or pumpkin purée also work well. If you use bananas 2 mashed will be enough.
- Greek yogurt: adds creaminess and protein. Substitute low-fat Greek yogurt or Skyr for even more protein, or use plain dairy-free yogurt.
- Milk: any milk works. Try almond, oat, or soy milk for a dairy-free option in this simple apple breakfast recipe.
- Honey or maple syrup: both add gentle sweetness. You can also use date syrup or a little brown sugar.
- Egg: helps the oatmeal set and slice cleanly. For egg-free, use a flax or chia egg.
- Walnuts or pecans: add crunch and richness. Almonds or pumpkin seeds work too.
- Raisins (optional): bring chewy sweetness. Try chopped dates or dried cranberries instead.
- Cinnamon: key for warm flavor. Add a pinch of nutmeg for a cozy fall breakfast recipes twist.
- Vanilla extract: boosts sweetness. Almond extract works in small amounts.
- Baking powder: helps lift and lighten this Greek yogurt baked oatmeal.
How to Make Baked Apple Oatmeal
1. Preheat the oven
Preheat your oven to 375°F (190°C).
Lightly grease an 8 x 8 inch baking dish (or similar size) so nothing sticks. This small step makes serving much easier later.
2. Mix the wet ingredients
In a large bowl, add the applesauce, Greek yogurt, milk, honey, egg, and vanilla extract.
Whisk until smooth and creamy. Everything should look well combined, with no streaks of egg.
3. Add the oats
Stir in the rolled oats, cinnamon, baking powder, and a pinch of salt. Mix well so all the oats are coated and no dry spots remain.
4. Fold in apples and raisins
Gently fold in the chopped apples and raisins, if using.
5. Pour and top
Pour the mixture into the prepared baking dish.
Spread it out evenly with the back of a spoon so it bakes evenly. Sprinkle the chopped walnuts on top for crunch.
6. Bake and cool
Bake at 375°F (190°C) for 35 to 40 minutes.
The center should look set and the top lightly golden.
Let it cool for 5 to 10 minutes before slicing. This helps it firm up, making it perfect as a meal prep breakfast idea you can store and reheat later.
Tips
- Chop the apples thin and even: Small pieces soften better and help the oatmeal slice cleanly.
- No applesauce? No problem: You can replace it with 2 mashed ripe bananas. The flavor will be slightly sweeter but it works beautifully.
- Don’t skip the rest time: Let it cool 5–10 minutes after baking. This helps it set so you get neat slices.
- For extra crunch: Don’t mix the nuts into the batter. Sprinkle them on top instead before baking so they toast and get crispy in the oven.
- Soak raisins if dry: A quick 5-minute soak in warm water keeps them soft after baking.
- Make it ahead: It keeps well in the fridge and reheats beautifully in about 20 seconds in the microwave.
Frequently Asked Questions
Yes. This is perfect for busy mornings. Bake it, let it cool, then store it in the fridge. It reheats beautifully, which makes it a great option for meal prep.
Let it cool completely, then cover the dish or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. Reheat in the microwave for about 20 seconds until warm.
Yes. Slice it first, then freeze individual portions. Thaw overnight in the fridge or warm straight from frozen in the microwave.
The center should look set and no longer wet. The top will be lightly golden. A knife inserted in the middle should come out mostly clean.
Absolutely. It’s wholesome enough for breakfast, but warm with yogurt or maple syrup, it feels like a cozy treat.
Yes, as long as you use certified gluten-free rolled oats. Oats are naturally gluten-free, but some are processed with wheat, so always check the label to be safe. All the other ingredients in this baked apple oatmeal are naturally gluten-free.
More Make-Ahead Breakfasts to Try
- Strawberry overnight oats with Greek yogurt
- Blueberry overnight oats with Greek yogurt
- Banana chocolate chip muffins with oats
- Healthy banana nut muffins
- Applesauce muffins with Greek yogurt
- High-fiber muffins without oil
- Apple cinnamon overnight oats
- Protein apple muffins
If you try this Baked Apple Oatmeal Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Baked Apple Oatmeal with Greek Yogurt
Video
Equipment
- Use an 8 x 8 inch, 9 x 9 inch, or similar baking dish
Ingredients
- 1½ cups rolled oats
- 2 medium apples about 2 cups chopped
- 1 cup Greek yogurt
- ½ cup unsweetened apple sauce
- ½ cup milk any
- ¼ cup honey or maple syrup
- 1 large egg
- ⅓ cup chopped walnuts or pecans
- ¼ cup raisins optional
- 1½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8 x 8 inch baking dish so the oatmeal does not stick.
- In a large bowl, add ½ cup unsweetened apple sauce, 1 cup Greek yogurt, ½ cup milk, ¼ cup honey, 1 large egg, and 1 teaspoon vanilla extract. Whisk until smooth and creamy.
- Add 1½ cups rolled oats, 1½ teaspoons cinnamon, 1 teaspoon baking powder, and a pinch of salt. Stir well until all the oats are coated and no dry oats remain.
- Stir in 2 medium apples (chopped) and ¼ cup raisins (if using).
- Pour the mixture into the prepared baking dish. Spread it out evenly with the back of a spoon and top with ⅓ cup chopped walnuts.
- Bake at 375°F (190°C) for 35 to 40 minutes, until the center looks set and the top is lightly golden.Let cool for 5 to 10 minutes before slicing and serving. It's delicious with a dollop of Greek yogurt and a drizzle of maple syrup.
Notes
- Rolled oats → Quick oats (softer texture).
- Chopped apples → Pears or any firm apple like Honeycrisp, Fuji, Pink Lady, or Granny Smith.
- Unsweetened applesauce → 2 mashed ripe bananas, mashed ripe pear, or pumpkin purée.
- Greek yogurt → Low-fat Greek yogurt, Skyr (for extra protein), or plain dairy-free yogurt.
- Milk → Almond milk, oat milk, soy milk, or any milk you like.
- Honey or maple syrup → Date syrup or a little brown sugar.
- Egg → Flax egg or chia egg for an egg-free option.
- Walnuts or pecans → Almonds or pumpkin seeds for crunch.
- Raisins (optional) → Chopped dates or dried cranberries.
- Cinnamon → Add a pinch of nutmeg for extra warmth.
- Vanilla extract → A small amount of almond extract.
- Baking powder → No direct substitute; it’s needed to help the oatmeal rise and stay light.
- Chop apples small and even → They soften better and help you get clean slices.
- No applesauce? → Use 2 mashed ripe bananas instead. Slightly sweeter, still delicious.
- Let it rest → Cool 5–10 minutes after baking so it sets properly.
- Want extra crunch? → Sprinkle nuts on top, not in the batter, so they toast and crisp up.
- Raisins feeling dry? → Soak in warm water for 5 minutes, then drain well.
- Make ahead friendly → Store in the fridge up to 4 days. Reheat in the microwave for about 20 seconds.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
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Fantastic! I used pink lady apples, nonfat Greek yogurt, Choc Zero cinnamon maple syrup, pecans in place of walnuts, and did use the raisins. Mine did take close to 50 minutes to reach 200 degrees in the center, a helpful tip if eyeballing it doesn’t clearly tell you if it’s done. It was definitely worth the wait: lightly sweet, moist, and tangy from the yogurt. I think the raisins really tied it all together for me, balancing out the tarter apples. I enjoyed it with a drizzle of Choc Zero maple pecan syrup for lunch. I will definitely make this one frequently; thanks for the great recipe.
Hi Rene, thank you so much for the detailed feedback, I can always count on you for detailed reports after testing our recipes 😉
Your version sounds delicious — especially with the pecans and maple pecan syrup. And thanks for sharing the baking time tip; that’s very helpful for other readers too.
So happy you are here. All the best,
Louise
This is such an amazing recipe. I made this today for the breakfast and since my toddler’s daycare is nut free and I didn’t have regular milk, I just used water instead. Also, she doesn’t have sugar, I skipped maple syrup. Other than that, I used the exact same recipe except made it with banana. It turned out so good. The texture was amazing and the portion size is huge too. Our family of 3(including toddler) can have it for one more breakfast. Wish I could share pictures.