This apple cinnamon baked oatmeal is made of sweet apples, cinnamon, chewy oats held together with applesauce and maple syrup for a delicious hearty breakfast.
What are the best oats to use for baked oatmeal?
There are 4 main types of oats:
- Old Fashioned: These oats are steamed and then rolled flat. They create a chewy texture when baked. I prefer them in baked oatmeal because they have more texture and larger crumbles.
- Quick Oats: These oats are steamed, rolled flat and then chopped into smaller pieces. Some recipes call for quick oats because they’re more uniform in size. They provide less texture than large flake oats. They can for sure be used in this recipe – they do cook quicker, and might absorb a bit less liquid. You can adjust the bake time and milk you add to reflect this.
- Instant oats: These oats are rolled oats that are cut into even smaller pieces than quick oats. If you buy oatmeal packets, they are typically instant oats. They are much finer in texture, and therefore behave more like flour instead of oatmeal in baking. You shouldn’t substituted instant oats for quick oats or old-fashioned oats in baking.
- Steel-cut oats: These are oats that have not been steamed and rolled, but just cut. They are hard and crunchy. While cooked steel-cut oats are delicious for breakfast, they are not recommended for baking unless a recipe specifically calls for them. Steel-cut oats are also sometimes called Irish oats.
The type of oats you use for this recipe is really up to your preference. I like old fashioned oats the best because they make a more dense chewy texture.
How Do You Store Baked Oatmeal?
You will want to store any leftover baked oatmeal in the fridge after it is baked and you have served it. You can cover it and store right in the pan you baked it in, or transfer to an airtight container. It should stay good for up to 5 days.
More Baked Oatmeal Recipes
- Blueberry Baked Oatmeal
- Zucchini Chocolate Chip Baked Oatmeal
- Baked Apple Banana Oatmeal
- Healthy Vanilla Overnight Baked Oatmeal
- 2 cup oats, dry
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup milk
- 1/2 cup applesauce, unsweetened
- 1/4 cup maple syrup, pure
- 1/2 teaspoon vanilla extract
- 6 cups apples, chopped
- 1/2 cup raisins optional
- 1/4 cup pecans, chopped
- 1 tbsp brown sugar
- Preheat oven to 350 degrees F. Lightly coat a 9 x 13 inch baking dish with cooking spray or line with parchment paper.
- In a medium bowl, stir together oats, baking powder, salt, cinnamon, and nutmeg.
- In another medium bowl, whisk together milk, applesauce, maple syrup, vanilla, chopped apples, and raisins (if desired). Stir the oat mixture into the wet ingredients.
- Sprinkle the top with pecans and brown sugar
- Bake for 30 minutes or until golden brown and crunchy on top.