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Apple Cinnamon Baked Oatmeal

Warm, comforting, and filled with tender apples, this Apple Cinnamon Baked Oatmeal is a delicious way to begin the day. Rolled oats, applesauce, cinnamon, and a buttery brown-sugar topping create a wholesome breakfast that is perfect for serving fresh or reheating on busy mornings.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Baked Oatmeal:
  • 10 large eggs
  • 2 cups milk
  • 2 cups unsweetened applesauce
  • 2 teaspoons ground cinnamon
  • ¼ cup packed brown sugar
  • 1 teaspoon salt
  • 4 cups old-fashioned rolled oats
  • 2 cups apples chopped
Topping:
  • ¼ cup salted butter softened and cut into small pieces
  • ¼ cup packed brown sugar

Equipment

  • 9-by-13-inch baking dish
  • Large mixing bowl
  • whisk
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • cutting board
  • sharp knife

Method
 

  1. Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.
  2. Crack the eggs into a large mixing bowl and whisk until well beaten.
  3. Add the milk, applesauce, cinnamon, ¼ cup brown sugar, and salt. Whisk until thoroughly combined.
  4. Stir in the rolled oats and chopped apples until they are evenly distributed.
  5. Pour the oatmeal mixture into the prepared baking dish and spread it into an even layer.
  6. Distribute the small pieces of softened butter evenly over the top. Sprinkle the remaining ¼ cup of brown sugar evenly over the butter.
  7. Bake for 35–45 minutes, until the center is set, the edges are lightly golden, and the top springs back slightly when gently touched. Be careful not to overbake.
  8. Let the baked oatmeal rest for 10 minutes before cutting it into 8 servings.

Notes

Choosing apples: Honeycrisp, Gala, Fuji, or Granny Smith apples all work well. The apples can be peeled or left unpeeled according to your preference.
Applesauce: Unsweetened applesauce keeps the oatmeal from becoming overly sweet because brown sugar is included in both the oatmeal and the topping.
Refrigerating: Allow the oatmeal to cool completely. Cover the baking dish or place individual portions in an airtight container and refrigerate for up to 4 days.
Freezing: Cut the cooled oatmeal into individual portions. Wrap each portion tightly and place them in a freezer-safe bag or container. Freeze for up to 2 months.
Reheating from the refrigerator: Microwave one serving for 45–90 seconds, or until heated through.
Reheating from frozen: Thaw overnight in the refrigerator or microwave in short intervals until thoroughly heated.
Serving suggestion: Serve warm as written or add a small splash of milk at the table for a softer, creamier texture.