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Apple Cinnamon Pecan Baked Oatmeal is the best way to start the day! Bake a batch to share with the entire family and enjoy this healthy baked apple oatmeal for breakfast or snack.
Baked oatmeal is my go-to breakfast. It takes less than 10 minutes to prep and I usually have all of the ingredients on hand. Best of all, it tastes great as leftovers and can be reheated throughout the week. Apple Cinnamon Pecan Baked Oatmeal is made with simple ingredients and is enjoyed by the entire family. This simple baked oatmeal with apples requires less than 15 minutes of prep work!
How to make apple baked oatmeal
Combine oats, pecans, baking powder, cinnamon, nutmeg and salt in a medium bowl. In another bowl, whisk together eggs, milk, maple syrup and vanilla until combined. Add the milk mixture to the oat mixture along with melted butter. Stir to combine.
Toss apples and pecans with cinnamon. Then layer the apples evenly on the bottom of a greased baking dish. Pour the oatmeal mixture over the top and spread evenly. Garnish with additional apple slices or pecans, if desired.
Bake the apple oatmeal for 40 to 45 minutes or until the top is golden. Complete ingredients and measurements are below.
Baked oatmeal tips
- You can omit the pecans if you prefer a nut-free recipe.
- Baked oatmeal can be reheated. Cover and store in the refrigerator for up to 3 days. Reheat just prior to serving.
- To freeze, tightly cover after baking. Store in the freezer for up to 3 months. Defrost and then reheat prior to serving.
- Use old fashioned rolled oats. Quick oats are too thin and are not meant for baking.
Baked oatmeal with apples is great to pack on-the-go for busy mornings or even for toddler lunches. I often pack my daughter this baked oatmeal for lunch and reheat leftovers for breakfast during the week. If you love baked oatmeal, try some of our other favorite baked oatmeal recipes. Or try our apple cinnamon steel cut oatmeal recipe if you love apple oatmeal!
Baked oatmeal recipes
- Banana Berry Crunch Baked Oatmeal
- Cinnamon Peach Almond Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Baked Oatmeal with fruit (strawberries and bananas)
Apple Cinnamon Pecan Baked Oatmeal
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 cup pecans,, divided
- 1 teaspoon baking powder
- 2 1/2 teaspoons cinnamon,, divided
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups milk
- 1/3 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons unsalted butter,, melted plus more for greasing the dish
- 2-3 large sweet-tart apples, (Honeycrisp or Gala), peeled, cored and diced
- sliced apples,, for garnish
Instructions
- Preheat the oven to 325°F. Grease a 9-inch baking dish with butter; set aside.
- In a medium bowl, combine the oats, ½ cup pecans, baking powder, 2 teaspoons cinnamon, nutmeg, and salt. Mix well.
- In another bowl, break up the eggs with a whisk; then whisk in the milk, maple syrup, and vanilla until well combined.
- Add the milk mixture to the oat mixture, along with the melted butter. Stir well to combine.
- Combine the diced apples and remaining pecans in a bowl. Toss with the remaining cinnamon, then scatter the apples evenly on the bottom of the prepared baking dish.
- Pour the oatmeal mixture over top and spread evenly. Garnish top with thinly sliced apples if desired. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.
Notes
- Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be made up the night before and baked in the morning?
I like to bake the entire things the night before, then pop it in the oven at 350°F for 20 minutes to warm up in the morning. Enjoy!
I got recipe originally from Fairlife website and it is posted incorrectly. I had to search again when I started making it because no milk was listed. The maple syrup is down as 1/2 cup instead of the 1/3 cup you have listed here. Just thought you might want to correct that. Guess I’ll see how sweet it is with 1/2 cup syrup I’ve added.
Hi Sheryl! I’m glad you were able to find the correct recipe. I don’t have any control over what is on the fairlife website. They had rights to use my recipe and posted it on their site.
Now I make 2 and bake. One to freeze for later. ☮️
This was amazing, so much better than anything out of a box.
I love the crunchy texture from the pecans. This is the perfect make ahead breakfast. Ate some right away and froze about 1/4 of the dish for later. This is a keeper!