Baked Oatmeal with Apples and Cinnamon

Name: Baked Oatmeal with Apples and Cinnamon
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tsp (5 g) unsalted butter, softened, for greasing the dish; 2 cups (180 g) old-fashioned rolled oats; ⅓ cup (70 g) light brown sugar, packed; 1½ tsp (4 g) ground cinnamon; 1 tsp (4 g) baking powder; ½ tsp (3 g) fine salt; ½ cup (60 g) walnuts, roughly chopped (optional); 1¾ cups (420 ml) whole milk, at room temperature or slightly cool; 2 whole (100 g) large eggs, at room temperature; 3 tbsp (42 g) unsalted butter, melted and slightly cooled; 2 tsp (10 ml) pure vanilla extract; 2 medium (300 g) firm apples, peeled, cored and cut into ½-inch (1 cm) cubes; 1 medium (150 g) firm apple, cored and cut into thin ⅛-inch (3 mm) slices, peel on; 2 tsp (10 ml) fresh lemon juice

From the MyKitchenBank Kitchen

A cozy, sliceable breakfast bake with tender rolled oats, juicy diced apples and warm cinnamon, topped with golden apple slices. Mix it in 20 minutes, bake it, and serve it warm with a splash of milk.

Prep: 20 min
Cook: 45 min
Wait: 10 min
Total: 1 hr 15 min
Makes: 1 8-inch square pan (6 squares)

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Ingredients

6 servings

For the dish
1 tsp (5 g) unsalted butter, softened, for greasing the dish
For the oat mixture
2 cups (180 g) old-fashioned rolled oats
⅓ cup (70 g) light brown sugar, packed
1½ tsp (4 g) ground cinnamon
1 tsp (4 g) baking powder
½ tsp (3 g) fine salt
½ cup (60 g) walnuts, roughly chopped (optional)
For the wet mixture
1¾ cups (420 ml) whole milk, at room temperature or slightly cool
2 whole (100 g) large eggs, at room temperature
3 tbsp (42 g) unsalted butter, melted and slightly cooled
2 tsp (10 ml) pure vanilla extract
For the apples
2 medium (300 g) firm apples, peeled, cored and cut into ½-inch (1 cm) cubes
1 medium (150 g) firm apple, cored and cut into thin ⅛-inch (3 mm) slices, peel on
2 tsp (10 ml) fresh lemon juice

Equipment (6)

8×8-inch (20×20 cm) square baking dish, about 2 quarts
Large mixing bowl
Medium mixing bowl
Whisk
Sharp knife and cutting board
Instant-read thermometer

Steps

Before you start

Position an oven rack in the center and preheat to 375°F (190°C).
Use old-fashioned rolled oats, not instant or steel-cut. Instant oats turn mushy and steel-cut oats stay hard.
Use a firm, slightly tart apple such as Granny Smith, Honeycrisp or Braeburn so the pieces hold their shape.
Plan on 75 minutes in total, including a 10-minute rest before cutting.

1
Preheat and greaseOven 375°F / 190°C
- Position a rack in the center of the oven and preheat to 375°F (190°C).
- Rub the softened butter over the bottom and sides of an 8×8-inch (20×20 cm) baking dish.
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Ready when: The dish is evenly coated with a thin, shiny layer of butter.
2
Prepare the apples
- Toss the diced apples with the lemon juice in a bowl.
- In a separate small bowl, toss the thin apple slices with a pinch of the lemon juice mixture from the bowl, or leave them plain if you will use them right away.
- Keep the two apple preparations separate.
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Ready when: Diced pieces are about ½ inch (1 cm) and lightly glossy with juice.
Tip: Cut the pieces to a uniform size so they soften at the same rate in the oven.
3
Mix the dry ingredients
- In a large bowl, stir together the rolled oats, brown sugar, cinnamon, baking powder, salt and walnuts (if using).
- Break up any clumps of brown sugar with your fingers.
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Ready when: No visible lumps of sugar and the cinnamon is evenly distributed.
4
Whisk the wet mixture
- In a medium bowl, whisk the milk, eggs, melted butter and vanilla for about 30 seconds, until the eggs are fully broken up and no streaks of yolk remain.
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Ready when: The mixture is uniform in color with no streaks of egg.
Tip: Let the melted butter cool for a few minutes first so it doesn't scramble the eggs.
5
Combine
- Pour the wet mixture over the oat mixture and stir with a spatula until all the oats are moistened.
- Fold in the lemon-tossed diced apples.
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Ready when: The batter is loose and wet, with apples evenly dispersed.
Tip: The batter will look quite wet. That is correct, because the oats absorb the milk as they bake.
6
Fill and top
- Scrape the batter into the prepared dish and spread it into an even layer, pressing it into the corners.
- Arrange the thin apple slices in overlapping rows over the top, pressing them in lightly.
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Ready when: The surface is level and completely covered with apple slices.
7
BakeOven 375°F / 190°C
- Bake at 375°F (190°C) on the center rack for 40 to 45 minutes, until the top is golden brown, the edges pull slightly from the sides of the dish, and the center feels set when pressed.
- A thermometer in the center should read 160°F (71°C).
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Ready when: Golden top, set center that doesn't jiggle, and 160°F (71°C) in the center.
Tip: If the top browns too quickly before the center sets, cover loosely with foil for the last 10 minutes.
8
Rest and serve
- Set the dish on a wire rack and let the oatmeal rest for 10 minutes.
- This lets it firm up so it cuts into clean squares.
- Cut into 6 squares and serve warm, with extra milk poured around if you like.
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Ready when: The surface no longer steams heavily and a knife cuts clean squares.

Good to know

Tips

Use old-fashioned rolled oats for the best chewy-tender texture.
Don't skip the 10-minute rest; cutting too early gives a soft, spoonable result rather than neat squares.
For extra crunch, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes before chopping.
Dice the apples to ½ inch (1 cm) so they cook through in the same time the oats set.

Make ahead

"Assemble the dry mixture up to 1 week ahead and store it airtight. You can also mix the full batter (without the sliced apple topping), cover and refrigerate it overnight. Add the apple slices just before baking, and add 3 to 5 minutes to the bake time if the batter is cold."

Storage & reheating

"Room temperature: up to 2 hours after baking. Refrigerator: cover and store up to 5 days. Freezer: wrap individual squares tightly and freeze up to 3 months; thaw overnight in the fridge. Reheat a square in the microwave for 45 to 60 seconds, or in a 350°F (175°C) oven for 10 to 12 minutes until hot in the center."

Substitutions

whole milk → unsweetened soy or oat milk. Use the same amount; the texture is nearly identical, though dairy-free versions can be slightly less rich.
walnuts → pecans or raisins. Use the same amount, or leave out for a nut-free version.
light brown sugar → maple syrup. Use ¼ cup (60 ml) and reduce the milk to 1½ cups (360 ml) plus 2 tablespoons.
unsalted butter → neutral oil or melted coconut oil. Use the same amount.