Cinnamon-Apple Baked Oatmeal

The classic pairing of apples and cinnamon meets oven-baked oatmeal for a simple, satisfying breakfast. [Photograph: Yvonne Ruperti]

Oven-baking oatmeal is a great alternative to stovetop because it's hands-free. It's easy to add in as many extra flavorings (fruit, spices, nuts) as you want. Here, soft apples and cinnamon spice are natural additions to this easy fuss-free baked rendition.

Why this recipe works:

  • Oven baking is a no-fuss, hands-off way to cook oatmeal.
  • Pre-baking the apples ensures that they're cooked through.
  • Granny Smith apples provide tart contrast to the sweet oatmeal.

Cinnamon-Apple Baked Oatmeal

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About This Recipe

Yield:Serves 4
Active time:10 minutes
Total time:1 hour
Special equipment:2-quart shallow baking dish
This recipe appears in: Why You Should Stop Boiling Your Oatmeal and Start Baking It
Rated:

Ingredients

  • 1 pound Granny Smith apples (3 to 4), peeled, cored, chopped into 1/2-inch pieces
  • 1 1/2 cups rolled oats
  • 1/2 cup walnuts, chopped
  • 1/3 cup plus 3 tablespoons light brown sugar, divided, plus more for serving
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 large egg
  • 1 3/4 cups milk
  • 2 tablespoons (1 ounce) unsalted butter, melted, plus extra for greasing dish

Procedures

  1. 1

    Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease a shallow 2-quart baking dish. Scatter apples into dish and cover with foil. Bake until apples are just beginning to soften, about 20 minutes.

  2. 2

    Remove foil and let cool slightly, about 10 minutes. Scatter oats and walnuts into dish. Whisk 1/3 cup plus 2 tablespoons brown sugar, salt, cinnamon, egg, milk, and melted butter in medium bowl to combine. Pour into baking dish. Using a spoon, gently press and stir oats into milk mixture to moisten and distribute apples evenly.

  3. 3

    Scatter remaining 1 tablespoon brown sugar over top and bake until center is just set, about 30 minutes. Serve immediately, passing more brown sugar at the table.

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