Description

This wholesome and comforting Oatmeal Apple Breakfast Bake is a perfect way to start your day with warm flavors of cinnamon, nutmeg, and fresh apples. Packed with rolled oats, almond milk, and a touch of natural sweetness from maple syrup, this bake offers a nutritious and hearty breakfast option, ideal for families or meal prep. Optional chia seeds and nuts add fiber, omega-3s, and a satisfying crunch.

Ingredients

Scale

Dry Ingredients

2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 tablespoon chia seeds (optional for added fiber and omega-3s)
1/4 cup chopped walnuts or almonds (optional for crunch)

Wet Ingredients

2 medium apples, peeled, cored, and chopped
1 1/2 cups unsweetened almond milk (or any milk of choice)
1/4 cup maple syrup (or honey for non-vegan option)
1 teaspoon vanilla extract

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Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease or line a 9×9-inch baking dish with parchment paper to prevent sticking and make cleanup easier.
Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, ground cinnamon, ground nutmeg, salt, and if using, chia seeds and chopped nuts. Stir thoroughly to evenly distribute the spices and seeds.
Add Apples and Sweeteners: Fold the peeled, cored, and chopped apples into the oat mixture. Then add the maple syrup and vanilla extract, mixing well until all ingredients are smoothly incorporated.
Incorporate Milk: Pour the unsweetened almond milk into the mixture. Stir everything together until the mixture is evenly moist and well combined.
Transfer to Baking Dish: Pour the combined oat mixture into the prepared baking dish, spreading it out evenly to ensure uniform baking.
Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes. The oatmeal bake is ready when the top turns golden brown and the oats have absorbed most of the liquid.
Cool and Serve: Remove from the oven and allow it to cool for a few minutes. Slice into portions and serve warm for a comforting breakfast treat.

Notes

You can substitute almond milk with any other milk type, such as cow’s milk or oat milk, depending on your preference.
For a non-vegan version, replace maple syrup with honey.
Adding chia seeds is optional but boosts fiber and omega-3 fatty acids.
Chopped walnuts or almonds add texture and healthy fats.
Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.