Apple Cinnamon Baked Oats
A spoonable oat bake with diced apple, cinnamon and walnuts. Mix it in one bowl, bake, and portion for the week.
Sample recipe in development. Cooking times are estimates; kitchen testing is still pending.
A note on this recipe
This is an oat bake with the texture of soft oatmeal, not a slice of cake. Small apple cubes soften in the same time as the oats while walnuts give the top a little crunch.
The mixture looks loose before baking. Rolled oats absorb the milk as they cook, and a short rest after the dish leaves the oven makes the portions easier to lift.
Ingredients
- 2 cups (180 g) old-fashioned rolled oats
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 1 large egg
- 1 3/4 cups (420 ml) milk
- 3 tbsp maple syrup
- 2 tbsp melted butter, plus a little for the dish
- 1 tsp vanilla extract
- 1 large apple, cored and cut into 1/2-inch cubes
- 1/3 cup (35 g) chopped walnuts
How to make it
Heat the oven to 375°F (190°C). Butter an 8-inch square baking dish.
Mix the oats, baking powder, cinnamon and salt in a large bowl.
Whisk the egg, milk, maple syrup, melted butter and vanilla in a jug. Pour into the oat mixture and stir in the diced apple.
Transfer to the prepared dish. Level the surface gently and scatter the walnuts on top.
Bake for 30–35 minutes, until the center no longer ripples when you gently move the dish and the edges are lightly golden. An egg-based bake should reach 160°F (71°C) in the center.
Rest for 5 minutes before spooning into bowls or cutting into four soft portions.
Kitchen notes & substitutions
Use rolled oats
Steel-cut oats need a different liquid ratio and much longer cooking. Instant oats produce a softer, less distinct texture.
Cut the apple small
Half-inch pieces soften without disappearing. Large wedges stay firm and make the bake difficult to portion.
Skip the walnuts if needed
Leave them out rather than increasing the oats. The main mixture does not need to change.
Storage & making ahead
Refrigerate covered portions for up to 3 days. Reheat with a splash of milk until the center is hot throughout; reheat leftovers to 165°F (74°C).
For temperature guidance, see FoodSafety.gov.
Questions about this recipe
Can I use oat milk?
Yes, use the same volume of an unsweetened milk alternative. The flavor and texture will vary slightly.
Why is my baked oatmeal soft?
It is designed to be spoonable. Let it rest after baking; for a firmer portion, cool it and refrigerate before slicing.
Apple Cinnamon Baked Oats
A spoonable oat bake with diced apple, cinnamon and walnuts. Mix it in one bowl, bake, and portion for the week.
Ingredients
Instructions
- Heat the oven to 375°F (190°C). Butter an 8-inch square baking dish.
- Mix the oats, baking powder, cinnamon and salt in a large bowl.
- Whisk the egg, milk, maple syrup, melted butter and vanilla in a jug. Pour into the oat mixture and stir in the diced apple.
- Transfer to the prepared dish. Level the surface gently and scatter the walnuts on top.
- Bake for 30–35 minutes, until the center no longer ripples when you gently move the dish and the edges are lightly golden. An egg-based bake should reach 160°F (71°C) in the center.
- Rest for 5 minutes before spooning into bowls or cutting into four soft portions.
Sample recipe, not yet kitchen-tested. Image illustrative.
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