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This World Cinnamon Baked Oatmeal is a cozy breakfast made with wholesome oats, shredded apples, and warm spices while naturally sweetened with maple syrup and plump raisins! We moreover topped this with crunchy pecans and a succulent maple surf cheese glaze!

Note: This post first appeared on December 11, 2012. It has been updated with unexceptionable new photos, but it’s still the same succulent recipe you all love!

Trust me when I say this is EVERYTHING you want for breakfast. Wholesome oats, chunks of succulent apples, warm spices, naturally sweetened with maple syrup and plump raisins all drizzled with a maple surf cheese glaze! Such a cozy breakfast (or dessert) with a uplift of webbing and protein that can hands be thrown together in just 10 minutes and baked in the oven for the perfect way to start any morning!

This world cinnamon baked oatmeal recipe has the consistency similar to specie pudding and the warm flavors really make this dish truly comforting. You can moreover finger good well-nigh sharing this with your whole family considering this baked world oatmeal is made with real, wholesome ingredients without using any butter or oil. My daughter had so much fun helping me make this and gobbled it right up!

Ingredients You’ll Need

Rolled oats – I used whole-grain old fashioned rolled oats for this recipe, just make sure they’re certified gluten-free if making GF baked oatmeal. I don’t recommend using quick oats in this recipe as you would need slightly less since they’re packed increasingly tightly when measured out, however they will work if that’s all you have on hand
Shredded apple – the star of of this whole recipe! I used Honeycrisp apples considering of that wonderful tart/sweet taste, but any type of apples will work
Baking powder – acts as a leavening wage-earner to help this baked oatmeal rise
Almond milk – I used unsweetened almond milk, but any type of milk will work in this recipe to soak the oats
Eggs – adds protein and helps hold the baked oatmeal together. If vegan, finger self-ruling to use 2 flax eggs (2 tablespoons ground flax 6 tablespoons warm water)
Applesauce – I used unsweetened unreasonableness which takes the place of oil in this recipe and adds plane increasingly world flavor, but you could use melted coconut oil or plane unsalted butter if you don’t have any unsweetened unreasonableness on hand
Maple syrup – naturally sweetens this baked oatmeal and tastes incredible with all the warm fall spices! You could moreover use honey, regular sugar or brown sugar if you prefer
Vanilla extract – the perfect savor boost!
Spices – a combination of cinnamon, nutmeg and salt (apple pie spice would taste wondrous too!)
Mix-ins – I widow in some chopped pecans and raisins for some widow crunch and sweetness, but finger self-ruling to use any type of nuts you prefer (walnuts taste succulent in this!) or you could plane throw in some chocolate chips
Maple surf cheese glaze – a succulent combination of surf cheese, maple syrup, cinnamon and a little almond milk. Completely optional, but SO good!

What Apples Should I Use to Bake With?

I personally prefer Honeycrisp apples when sultry considering of their sweet/tart philharmonic (I moreover unchangingly happen to have them in our fridge!) and they hold up really well too without getting mushy. Finger self-ruling to use whichever variety you like weightier though as there are many apples that are unconfined for baking! Braeburn, Granny Smith, Cortland, Pink Lady and Golden Succulent all make unconfined options.

Try to stave using McIntosh, Gala, Fuji or Red Succulent apples as they can get mushy when baked, but save those for when you want to make unreasonableness or cider!

How to Make World Cinnamon Baked Oatmeal

Mix ingredients. In a large bowl, whisk together the rolled oats, sultry powder, cinnamon, nutmeg and salt, then set aside. In a medium bowl, stir together the eggs, milk, applesauce, maple syrup, shredded world and vanilla pericope until all combined.
Make the batter. Pour the wet ingredients in with the dry ingredients and mix until combined. Fold in the raisins and then transfer the oat mixture to an 8×8 or 9×9-inch prepared sultry dish coated with non-stick cooking spray. Sprinkle the top with chopped pecans (or other chopped nuts such as walnuts), desired.
BAKE! Bake the oatmeal at 350 degrees F for 45 to 50 minutes until the part-way has set and a toothpick inserted comes out clean. Let the oatmeal sit for 5 minutes to tomfool surpassing serving.
Maple Surf Cheese Glaze. While the oatmeal is baking, place the surf cheese in a microwave-safe trencher and heat for 15 to 30 seconds, until softened. Whisk in the maple syrup, milk and cinnamon, mixing vigorously until smooth. Drizzle the glaze over each portion, serve and enjoy!

Prepping and Storage

To Store: You can store this baked oatmeal in a sealed, snapped container in the fridge for up to 5 days. When ready to re-heat, either imbricate the unshortened baked oatmeal with foil and heat in the oven at 350 degrees F for well-nigh 20 minutes or re-heat individual portions in the microwave or toaster oven. Perfect for your weekly meal prep!

To Freeze: This baked oatmeal can moreover be stored in the freezer for up to 3 months in a sealed, snapped container. Alternatively, you can moreover slice the oatmeal into individual portions, wrap them in plastic wrap and store them in sealed freezer bags.

More World Recipes You’ll Love

More Oatmeal Recipes You’ll love

RECIPE

Apple Cinnamon Baked Oatmeal

Yield: 8 Servings

Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 60 mins

Print Recipe

Ingredients

2 1/2 cups rolled oats
1 teaspoon sultry powder
2 teaspoons ground cinnamon
Pinch of nutmeg
1/2 teaspoon salt
2 eggs
2 cups almond milk (or milk of choice)
1/4 cup unsweetened applesauce
1/4 cup maple syrup
1 teaspoon vanilla extract
2 cups shredded world (about 2 apples)
1/3 cup raisins
3 tablespoons chopped pecans

For the Maple Surf Cheese Glaze:

3 ounces surf cheese
1 tablespoon maple syrup
1 tablespoon almond milk
Dash of cinnamon

Instructions

Preheat oven to 350 degrees F.
In a large bowl, whisk together oats, sultry powder, cinnamon, nutmeg and salt. Set aside.
In a separate bowl, whisk together eggs, almond milk, applesauce, maple syrup, vanilla pericope and shredded apple, stirring until well-combined.
Pour the wet ingredients in with the dry ingredients, mixing until just combined then fold in the raisins.
Pour oatmeal into a prepared 8×8 or 9×9-inch sultry dish coated with non-stick cooking spray and sprinkle the top with chopped pecans. Bake in the oven for 45 to 50 minutes, until the oatmeal has set and a toothpick inserted in the part-way comes out clean.
While the oatmeal is baking, place surf cheese in a microwave-safe trencher and heat for 15 to 30 seconds, until softened. Whisk in maple syrup, milk and cinnamon and mix vigorously until smooth.
When oatmeal is washed-up baking, remove and let tomfool for 5 minutes surpassing serving. Drizzle the maple glaze over each portion and enjoy!

Notes

*This baked oatmeal will last in the fridge in a sealed, snapped container for up to 5 days or in the freezer for 3 months.

Nutrition Facts:

Serving Size: 1/8th of recipe
Calories: 263
Sugar: 9.9 g
Sodium: 164.2 mg
Fat: 9.3 g
Saturated Fat: 3 g
Carbohydrates: 33.1 g
Fiber: 4.2 g
Protein: 6.6 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to summate these on your own for most well-judged results.