Total Time: 55 minutes (10 minutes prep, 45 minutes cooking)
Intensity: Easy
Servings: 4
Lasts: Refrigerates well for up to 5 days; freezes for up to 3 months.
This baked oatmeal is the ultimate cozy breakfast. Unlike soggy microwave oats, steel-cut oats bake into a creamy, yet distinctly textured custard, while tender cinnamon-spiced apples caramelize on top. It’s a make-ahead dream, reheating perfectly for nourishing weekday mornings. The recipe is naturally sweetened, high in fiber, and packed with warm autumn flavor.
Ingredients
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1 cup steel-cut oats (do not substitute rolled or quick oats)
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2 medium firm-sweet apples (such as Honeycrisp or Pink Lady), divided
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1 ¾ cups milk (dairy or unsweetened plant-based)
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1 large egg
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2 tablespoons pure maple syrup, plus more for serving
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1 tablespoon melted coconut oil or unsalted butter
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1 teaspoon pure vanilla extract
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¼ teaspoon fine sea salt
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½ cup chopped walnuts or pecans (optional)
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Greek yogurt or a splash of cream, for serving (optional)
Equipment
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8×8 inch baking dish
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Medium mixing bowl
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Whisk
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Chef’s knife
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Cutting board
Instructions
1. Prep & Preheat (10 minutes)
Preheat your oven to 375°F (190°C). Lightly grease your 8×8 baking dish with butter or oil.
Prepare the Apples: Core and dice one apple into ½-inch pieces. These will bake inside the oatmeal. Thinly slice the second apple, leaving the skin on for fiber and color. Toss the apple slices with a pinch of cinnamon and set aside for the topping.
2. Mix the Oatmeal Base (5 minutes)
In the medium mixing bowl, whisk together the milk, egg, maple syrup, melted coconut oil, and vanilla extract until smooth and fully combined.
Add the steel-cut oats, diced apple, cinnamon, nutmeg, and salt to the wet ingredients. Stir until everything is evenly coated.
3. Assemble & Bake (45 minutes)
Pour the oat and apple mixture into your prepared baking dish, spreading it evenly. Arrange the reserved cinnamon apple slices in an overlapping layer on top. Sprinkle with chopped nuts, if using.
Place the dish in the preheated oven and bake, uncovered, for 40-45 minutes. The oatmeal is done when the top is golden brown, the apples are tender, and the center is set (it will still be slightly soft, but not liquid).
4. Rest & Serve (5 minutes)
Remove the baked oatmeal from the oven and let it rest for 5-10 minutes. This allows the custard to set fully and makes it easier to slice.
Serve warm, directly from the dish. Drizzle with an extra thread of maple syrup or a dollop of Greek yogurt for added richness, if desired.
Storage & Reheating
To Store: Let leftovers cool completely, then cover tightly with plastic wrap or transfer portions to an airtight container. Refrigerate for up to 5 days.
To Reheat Single Servings: Place a portion in a microwave-safe bowl. Add a splash of milk or water to keep it moist. Heat on high for 60-90 seconds, stirring halfway through.
To Reheat the Whole Dish: Cover the baking dish with foil and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
To Freeze: Individually portion cooled oatmeal into freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information
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Calories: 315
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Total Fat: 10g (Saturated Fat: 4g)
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Cholesterol: 55mg
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Sodium: 200mg
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Total Carbohydrates: 48g
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Dietary Fiber: 6g
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Sugars: 19g (Includes 7g added sugar from maple syrup)
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Protein: 11g