This baked oats apple pie style recipe combines the comforting flavors of apple pie with the nutritional benefits of a balanced breakfast. It's a simple, delicious way to start your day with wholesome ingredients that will keep you satisfied until lunch.
Mornings can be hectic, which is why I love having easy make-ahead breakfast options ready to go. This baked oats apple pie recipe has become a staple in my kitchen, especially during busy clinic weeks when I need something quick yet satisfying.
Unlike many baked oats recipes that rely on banana for sweetness and binding, this version uses applesauce instead, making it perfect for those who prefer baked oats without banana. As a dietitian I get the importance of having recipes that cater for all preferences and intolerances.
I'm a huge lover of traditional apple pie but this recipe makes me feel like I'm having dessert for breakfast on the daily!
Looking for more nutritious breakfast ideas? Check out my protein pancake bowl or carrot cake baked oats for more inspiration! And if your a big apple lover like I am you NEED to try my blended baked oatmeal recipe and add my air-fryer apples on top!
Jump to:
- Why This Dietitian Loves This Recipe (And You Will Too!)
- Baked Oatmeal Macros
- Key Ingredients
- What Are the Best Types of Oats to Use
- Substitutions
- Recipe Variations
- How To Make This Apple Baked Oatmeal
- I love this recipe as a healthy dessert and as a breakfast, makes sticking to my healthy eating goals feel effortless. Thank you!
- Equipment
- Storage
- Serving Suggestions/What to Pair This Recipe With
- Expert Tips for Making This Recipe or Dietitian Top Top
- FAQs
- Related
- Want to Learn About Nutrition?
- 📖 The Recipe
- Baked Oats Apple Pie Style: A Healthy Make-Ahead Breakfast
- 💬 Comments
Why This Dietitian Loves This Recipe (And You Will Too!)
- Rich in Fiber: Both apples (with skin on) and oats provide soluble and insoluble fiber, supporting gut health and promoting satiety.
- Make-Ahead Friendly: Perfect for busy mornings and meal prep, saving you time while ensuring a nutritious start to your day.
- Oats are a great source of beta-glucans, this is a special type of fiber that is excellent at lowering cholesterol. In fact, oats made my list of the top 4 foods for lowering cholesterol. Research shows that 3 grams of beta-glucans per day can reduce your total and LDL (bad) cholesterol by 5-10%.
- Tastes Incredible!!! Apple pie is up there as one of my all time favorite desserts and eating this honestly feels like having cake for breakfast! The only downside to this is my fiancé is also a big fan and he can consume half the bake almost as soon as it comes out of the oven.
Baked Oatmeal Macros
I recommend serving these with a generous dollop of greek yogurt. For example 100g of 2% Fage will give you 70 calories and an additional 10g of protein.
Key Ingredients
Below are some ingredient notes. For the exact ingredient measurements and the full recipe, be sure to check the printable recipe card at the bottom.
- Apples: Choose crisp, sweet-tart varieties like Honeycrisp, Pink Lady, or Gala for the best flavor. Leave the skin on for extra fiber and nutrients.
- Oats: Use rolled oats (not instant) for the best texture. They provide a heartier bite compared to quick oats. See extra detail on this below.
- Oat Flour: You can make your own by blending rolled oats in a food processor until fine or purchase pre-made oat flour.
- Milk: Any type works well – dairy, almond, oat, or soy. Choose based on your dietary preferences.
- Sweetener: Honey or maple syrup adds natural sweetness. Adjust based on how sweet your apples are.
- Eggs: Provide structure and protein. They're essential for binding the ingredients together.
- Applesauce: Unsweetened is best to control the sugar content of the recipe.
What Are the Best Types of Oats to Use
When making baked oats, the type of oats you choose significantly impacts the final texture and cooking time.
Here's a breakdown of your options:
Rolled Oats (Old-Fashioned Oats)
Recommended for this recipe
- Texture: Medium thickness, partially broken down.
- Benefits: Creates the perfect balance between texture and tenderness in baked oats.
- Cooking Properties: Absorbs liquid well without becoming mushy.
- Why they work best: Provides structure while still becoming tender when baked.
These are also my preferred type of oats to use when I'm making healthy porridge and scrambled oats.
💡Fun Fact: Rolled oats, also called old-fashioned oats in the States, are often called "Porridge Oats" in Ireland.
Irish Lingo
Steel Cut Oats
Not recommended without modification
- Texture: Coarse, chewy, resembles rice in appearance.
- Issue for this recipe: Requires more liquid and much longer cooking time.
- Possible adaptation: If you want to use steel-cut oats, soak them overnight first and increase the baking time by 15-20 minutes.
Quick Oats
Acceptable substitute but changes texture
- Texture: Thinner, more processed than rolled oats.
- Result in this recipe: Creates a softer, less defined final texture.
- Best use: If you prefer a more uniform, pudding-like consistency.
Instant Oats
Not recommended
- Texture: Very thin, heavily processed.
- Issue for this recipe: Becomes too mushy and lacks texture contrast.
Why Use Both Oat Flour and Rolled Oats?
This is a personal preference of mine for when I make baked oats recipes. The oat flour is fine and contributes to a more cake-like consistency, but the rolled oats provide chewiness, so we have some of the best of both worlds. This combination creates a delightful texture that's neither too cake-like nor too chewy—it's just right for a satisfying breakfast experience.
For the best results with this baked oats apple recipe, stick with rolled oats (old-fashioned oats). They provide the perfect balance between hearty texture and proper absorption of liquid, allowing the dish to set properly while maintaining distinct oat pieces for an appealing mouthfeel.
Substitutions
Here are some tips to help you adjust the recipe to suit your individual dietary needs and preferences. Make it:
- Lower in calories - you could swap one of the eggs out for 2 egg whites.
- Higher in protein - Serve with greek yogurt on top and use dairy or soy milk. You could also replace some of the oat flour with equal parts protein powder.
- Higher in fiber- Add 2-3 tablespoons of ground flaxseed, chia seeds, or wheat bran to the dry ingredients. You can also increase the fiber content by adding more diced apples or mixing in berries.
- Gluten-Free: Ensure you use certified gluten free oats and oat flour if you have celiac disease or gluten sensitivity.
- Dairy-Free: Use plant-based milk alternatives like almond milk, oat, or soy milk.
- Vegan: Follow the dairy free swap and replace eggs with 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, left to gel for 5 minutes). Use maple syrup instead of honey.
- Nut-Free: Skip the optional walnuts/pecans or replace with seeds like pumpkin or sunflower seeds.
Let me know in the comments if you do make any of these adjustments, I'd love to hear how it worked out! 💛
Recipe Variations
Standard Variations
- Apple Cinnamon Baked Raisin: Add ¼ cup raisins and increase cinnamon to 2 teaspoons.
- Apple Walnut: Add ¼ cup chopped walnuts for healthy omega-3 fats.
- Apple Cranberry: Add ¼ cup dried cranberries for a tart contrast.
- Spiced Apple: Add ¼ teaspoon each of nutmeg and cardamom along with the cinnamon.
Seasonal Adaptations
- Fall Harvest: Add 2 tablespoons of pumpkin puree and ½ teaspoon pumpkin pie spice.
- Winter Warmth: Add ¼ teaspoon ground cloves and a pinch of allspice.
- Summer Fresh: Add 1 cup of fresh berries along with the apples. You could also sprinle over some desiccated coconut for a tropical twist.
Scaling Options
For Individual Portions: Divide the mixture into greased ramekins and reduce baking time to 25-30 minutes.)
How To Make This Apple Baked Oatmeal
Below are the simple steps for how to make this recipe with visuals that I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
- Step 1: Preheat & Prep – Preheat your oven to 180°C (375°F). Lightly grease a baking dish (about 7x11 inches or a 26cm rectangular baking dish).
- Step 2: Mix Wet Ingredients – In a large mixing bowl, whisk together the milk, applesauce, eggs, honey (or maple syrup), and vanilla extract until well combined.
- Step 3: Add Dry Ingredients – Stir in the oat flour, rolled oats, cinnamon, baking powder, and salt, mixing until fully incorporated.
- Step 5: Assemble – Pour the mixture into the prepared baking dish and spread it evenly.
- Step 7: Bake – Place in the oven and bake for 40-45 minutes, or until the top is golden brown and the center is set.
- Step 4: Fold in Apples & Mix-ins – Gently fold in the diced apples and any optional mix-ins like walnuts or raisins.
- Step 6: Decorate (Optional) - Arrange the apple slices on top for a decorative touch. Sprinkle over some cinnamon or brown sugar.
- Step 8: Cool & Serve – Let it cool slightly before slicing. Serve warm with Greek yogurt, a drizzle of nut butter, or honey for extra flavor.
Hint: Oven temperatures can vary, so begin checking your bake at about the 40 minute mark. You don't want it to burn but you don't want it to end up too soft and undercooked either.
I love this recipe as a healthy dessert and as a breakfast, makes sticking to my healthy eating goals feel effortless. Thank you!
Equipment
I use a 26cm rectangular baking dish for making these baked oats. My exact baking dish dish is from Mason Cash, and its dimensions are as follows:
- Length: 265mm (10.4")
- Width: 180mm (7.1")
- Height: 65mm (2.6")
This size is similar to the common 1.5 QT or 11 inches x 7 inches baking dish size.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Cut into individual portions, wrap well or store in airtight containers, and freeze for up to 3 months.
- Reheating: Microwave individual portions for 30-60 seconds or warm in a 160°C (325°F) oven for 10 minutes.
- Make-Ahead: Prepare the entire dish the night before, refrigerate unbaked, and bake in the morning. Add 5-10 minutes to the baking time if baking from cold.
Serving Suggestions/What to Pair This Recipe With
This baked oats apple dish pairs perfectly with:
- A dollop of Greek yogurt for extra protein
- A spread of nut butter for healthy fats
- Fresh fruit for additional vitamins and fiber
- A sprinkle of hemp seeds for omega-3 fatty acids
Looking for more balanced breakfast ideas? Check out my cottage cheese banana bread or balanced smoothie recipe for more options!
Expert Tips for Making This Recipe or Dietitian Top Top
Dice the apples into very small pieces or thin slices to ensure they cook through completely.
Leave the skin on the apples for extra fiber and nutrients, just be sure to wash them well first.
Don't overmix once the dry ingredients are added to prevent a tough texture.
For extra protein, serve each portion with a 50g dollop of Greek yogurt, adding about 10g of protein.
Allow the baked oats to rest for 5-10 minutes after baking for easier slicing.
FAQs
Yes! You can substitute the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes until gel-like). The texture may be slightly less fluffy but will still be delicious.
Absolutely, in fact its my go to breakfast when I'm meal prepping! I usually make it on a Sunday, portion it out, and enjoy it throughout the week.
Baked oats have a more cake-like consistency compared to stovetop oatmeal's porridge-like texture. This baked oats recipe is sliceable, portable, and excellent for meal prep, while regular oatmeal is better for immediate consumption.
Absolutely! The sweetness from the apples and applesauce means you can reduce or even omit the honey/maple syrup if you prefer a less sweet breakfast. You could start with half the amount and adjust to your taste preference.
Related
Looking for other baked oatmeal recipes? Try these:
Want to Learn About Nutrition?
Here are some nutrition education articles from a dietitian! And if you have any questions, feel free to reach out - I'm here to help.
📖 The Recipe
Baked Oats Apple Pie Style: A Healthy Make-Ahead Breakfast
Equipment
- rectangular baking dish 26cm or 1.5 QT or 11 inches x 7 inches baking dish size
Ingredients
- 360 ml milk of choice I used low fat dairy
- 113 g applesauce 4oz
- 2 eggs
- 60 ml ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 120 g 1 cup oat flour
- 180 g 2 cups rolled oats
- 1 teaspoon cinnamon
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 apples diced into small pieces or finely sliced - I used pink ladies
- 1 extra apple sliced - for decoration optional
Instructions
- Preheat your oven to 180°C (375°F). Lightly grease a 26cm (11x7 inch) rectangular baking dish.
- In a large mixing bowl, whisk together the milk, applesauce, eggs, honey (or maple syrup), and vanilla extract.360 ml milk of choice, 113 g applesauce, 2 eggs, 60 ml ¼ cup honey or maple syrup, 1 teaspoon vanilla extract
- Stir in the oat flour, rolled oats, cinnamon, baking powder, and salt until fully incorporated.120 g 1 cup oat flour, 180 g 2 cups rolled oats, 1 teaspoon cinnamon, 2 teaspoon baking powder, ½ teaspoon salt
- Gently fold in the diced apples and any optional mix-ins like walnuts or raisins.2 apples
- Pour the mixture into the prepared baking dish and spread evenly. Arrange apple slices on top if using. You could also add a sprinkle of brown sugar over the top. This will carmelise when baked for a lovely golden top.1 extra apple sliced - for decoration
- Bake for 40-45 minutes, or until the top is golden brown and the center is set.
- Let cool slightly before slicing. Serve warm with recommended toppings.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze in portions.
Notes
Tips for Success
- Dice apples into very small pieces or thinly slice to ensure they cook through completely.
- Leave the skin on the apples for extra fiber.
- For extra protein, serve with a dollop of Greek yogurt.
- Can be made ahead and reheated - perfect for meal prep!
- Customize with your favorite mix-ins and toppings.
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