This apple pie baked oatmeal is a delicious, nourishing breakfast that tastes just like dessert but is packed with wholesome ingredients to keep you fuelled through the day. With warm cinnamon, soft baked apples, crunchy pecans or walnuts, and a creamy oat base, it’s an easy way to bring the comfort of apple pie to your morning routine.
If you have time in the morning this is great to cook fresh, otherwise make the night before and reheat portions in the morning for a quick and sustaining breakfast.
Health benefits
Oats provide a steady release of energy and are rich in fibre to support digestion and balance blood sugar levels. Apples add antioxidants and natural sweetness, while cinnamon helps stabilise blood sugar and offers anti-inflammatory benefits. The addition of eggs, yoghurt, and nuts means you’ll also get protein and healthy fats to keep you satisfied for longer, so this isn’t just comforting – it’s a balanced, nutrient-rich start to the day.
Ingredients
This recipe brings together simple, nourishing staples like rolled oats, apples, cinnamon, and eggs, all baked into a soft, cake-like texture. A little butter (or coconut oil) adds richness, nuts bring crunch, and the natural sweetness of honey or maple syrup ties it all together. You’ll also need milk of your choice and yoghurt for creaminess, which makes this dish versatile for different dietary needs.
How to make this apple pie baked oatmeal
Making apple pie baked oatmeal couldn’t be simpler. Start by blending the milk, eggs, natural sweetener, cinnamon, melted butter, vanilla, and salt into a smooth mixture. In a greased baking dish, combine oats, grated apple and your choice of nut meal or power booster, then pour the wet mixture over. Scatter pecans or walnuts on top for crunch and bake until just set in the middle. It’s quick to prepare and the oven does the rest of the work, filling your kitchen with the scent of baked apple pie.
Serving suggestions and how to store
This baked oatmeal is best enjoyed warm, served with a dollop of creamy yoghurt, but it’s also great cooled and sliced into portions for breakfast on the go. For a more indulgent option, drizzle with extra honey or a spoon of nut butter. Store leftovers in an airtight container in the fridge for up to a few days, or freeze individual slices for a ready-to-go breakfast anytime.
Vary this apple pie baked oatmeal to suit your needs
If you’re gluten or grain-free, swap the oats for rolled quinoa, millet, or rice flakes. For a dairy-free version, choose coconut milk and replace the butter with macadamia nut oil, then serve with coconut yoghurt. Nut-free options work just as well by replacing the nut meal with ground seeds or hemp seeds. If you’re avoiding eggs, use chia seeds instead – the bake won’t set quite as firmly, but it will still taste delicious.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
For more delicious, easy to make prep-ahead heathy breakfast recipes, click HERE.
Ingredients
- 500 ml milk (of choice) (2 cups)
- 2 egg/s
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 1 tsp vanilla – extract or essence
- 1 tbsp ground cinnamon
- 40 g butter (3 tbsp), melted
- ¼ tsp sea salt
- 180 g rolled oats (2 cups)
- 2 apple/s – peeled and grated or 1cm dice
- 3 tbsp power booster – recipe here OR a nut meal
- 60 g pecan or walnuts (½ cup)
Serve
- 250 g natural, Greek or coconut yoghurt (1 cup)
Method
- Preheat your oven to 180°C /350°F (fan-forced).
- In a food processor or jug combine the milk, egg, sweetener, vanilla, cinnamon, melted butter and salt. Blend (or whisk well) to combine.
- In a small greased baking dish (or tray) place the oats, diced apple and the power booster (or nut meal). Mix well.
- Pour over the liquid. Top with pecans or walnut halves.
- Bake for 20 – 30 minutes or until it is set (just firm in the middle). Eat immediately or cool and slice into portions.
Thermomix method
- Preheat your oven to 180°C /350°F (fan-forced).
- Start with grating/chopping the apple. Peel it and cut into chunks, then finely chop 5 seconds, speed 3. Set aside in the small greased baking dish (or tray) with the oats and the power booster (or nut meal). Mix well.
- Then melt the butter. 30 seconds, 90 degrees, speed 2.
- Add the milk, egg, sweetener, vanilla, and cinnamon. Blend 30 seconds, speed 5.
- Pour over the liquid. Top with pecans or walnut halves.
- Bake for 20 – 30 minutes or until it is set (just firm in the middle). Eat immediately or cool and slice into portions.
Serve
- Dolloped with yoghurt.
Store
- Store in an airtight container in the fridge or freezer.
Variations
Gluten and grain-free
Use rolled quinoa, rolled millet or rolled rice flakes instead of oats (or a mixture).Dairy-free
Choose a coconut or nut milk. Swap the butter with macadamia nut oil. Serve with coconut yoghurt.Nut-free
Replace the nut meal with ground seeds, hemp seeds or you can leave this ingredient out.Egg-free
Replace the egg with a tablespoon of chia seeds.What did you think of this delicious flavour combination? Let me know in the comments below…
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