An easy baked apple oatmeal breakfast with cinnamon, nutmeg and brown sugar. Almost like apple crisp but for breakfast and of course, healthier.

Before we get into this week’s What I Ate Wednesday, I have to say happy birthday to my mom.

Don’t worry mom, I won’t reveal what year this is. I’m on a plane to Texas right now so unfortunately I can’t celebrate with her today but hope it’s a good one!

Ready for some good eats? Let’s par-tay thanks to Jenn!

Baked Apple Oatmeal
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Usually I roll out of bed, eat something quick and get to work. I never leave enough time in the morning for “involved” breakfasts. Sleep always wins.

Except yesterday.

I don’t know why, but I got the idea of a baked apple oatmeal in my head the night before and was determined to test it out. Boy am I glad I did.

Oats, apples, cinnamon, brown sugar all came together for an almost apple crisp like breakfast, but of course a bit healthier. 

There are so many variations I’m excited to try this with now. The recipe for this one is below since I loved it so much. I eat stovetop oatmeal all the time (loving pear oatmeal right now too) for breakfast so this was a fun new way to enjoy oats.

It was one of those days where none of the “normal” lunch ideas sounded good. I ended up throwing some quinoa to cook without a real plan and 20 minutes later ended up with a burrito bowl of sorts.

quinoa salad bowl

A base of spinach, arugula and salad with black beans, cheddar, avocado, tomatoes, nutritional yeast, salsa, greek yogurt and quinoa on top. Random but good.

spaghetti with broccoli

Dinner almost didn’t happen. For some reason I’ve been pretty unmotivated when it comes to this meal lately. No idea what’s going on there but last minute instead of succumbing to cereal or salad, I decided to do a mock carbonara of sorts using the asparagus and broccoli in the fridge.

I blanched the veggies then sautéed them with garlic and olive oil while the pasta cooked. Drained the pasta, and poured in a mixture of a beaten egg, pasta water, heavy cream and parmesan cheese. Tossed to “cook” the egg and added in the veggies. A lighter, carbonara sans bacon. It was ok. Could’ve used some more “sauce” but better than cereal I guess.

I had the last one of pumpkin cranberry chocolate chip bars for some dessert later on with tea while watching Ginger spend 15 minutes trying to “fluff” her bed with her front paws. She was getting so mad at it she started biting the corners in frustration.

It was the funniest thing I’ve ever seen. Wish I had gotten it on video. I’m sure she was wishing she was on a different kind of bed like I caught her on earlier this week.

ginger bed

Guilty. She’s not allowed on any furniture in the house, especially beds.

This was quite the surprise to see when I got out of the shower. Not sure what got into her but she’s lucky she’s cute.

Of course being the serious “mom” I am, I took a picture before yelling at her to get down.

Try turmeric baked oatmeal and cherry almond baked steel cut oats for more oatmeal bakes! Or this vegan baked pumpkin oatmeal for fall.

Or, these chocolate baked oats which are basically like eating cake for breakfast!

And if you love apple oatmeal, this stove-top apple cinnamon oatmeal recipe is a good one too!

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Baked Apple Oatmeal

Servings: 2 servings
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
An easy baked apple oatmeal breakfast with cinnamon, nutmeg and brown sugar. Almost like apple crisp but for breakfast and of course, healthier.

Ingredients 

  • 1 cup old fashioned oats
  • 1 apple, chopped
  • 1/8 cup raisins
  • 1/8 cup dried cherries
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon brown sugar
  • 3/4 cup almond milk
  • 3/4 cup 2% milk
  • 2 tablespoons heavy cream*
  • 1/2 teaspoon vanilla

Instructions 

  • Preheat oven to 350 degrees.
  • Combine dry ingredients in a bowl and mix together.
  • Pour into oven safe dish.
  • Mix wet ingredients together in a small bowl and pour over the oatmeal mixture.
  • Bake for about 30 minutes or until milk is mostly absorbed.
  • Top with sliced almonds, pepitas, brown sugar.

Notes

*I don’t think the heavy cream is necessary, I just had some on hand I was trying to use up. Any milk combination will work for the wet ingredients.

Nutrition

Serving: 1SERVINGCalories: 406kcalCarbohydrates: 69gProtein: 10gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 24mgSodium: 322mgFiber: 8gSugar: 35g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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22 Comments

  1. Delicious, great texture!! Made this yummy oatmeal just this morning and my dad and I both loved it. We are picky oatmeal eaters and love baked oatmeal. This is the first recipe I have seen/made that does not use eggs and take 50+ mins to bake. Great recipe!!