I’ve made this spiced apple pie baked oatmeal so many times I’ve lost count and I still can’t get enough of it. It’s nourishing and cozy, perfectly spiced, subtly sweet, and an apple-pie-inspired filling that makes it feel like a special occasion. Luckily, it’s super easy to make and perfect for meal prep.
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Why You’ll Love This Recipe
- It’s the ultimate cozy breakfast. The warm spices, the sweet apples, the nourishing oats. They all come together in a breakfast that’s about as perfect as it gets.
- It’s easy to assemble and stores beautifully. It’s the kind of meal prep recipe that tastes just as good on day four as it does on day one.
- The apple pie-inspired filling elevates this baked oatmeal from “solidly good” to “am I eating dessert for breakfast?” without being overly sweet or heavy.
Making This Spiced Apple Pie Baked Oatmeal
This baked oatmeal has two main components: the oatmeal base and the apple pie-inspired filling. Both are simple to make with just a few basic ingredients.
The Ingredients
For the oat base, you’ll need…
- Rolled oats
- Chia seeds
- Cinnamon
- Baking powder
- Salt
- Milk (any milk you like works)
- Coconut oil or butter
- Maple syrup
- Vanilla extract
This base works for just about any baked oatmeal you can imagine. It’s my go-to base recipe that I tweak based on what kind of fruit is in season and what add-ins I’m craving.
I generally use whatever milk I have on hand, which has included soy, almond, oat, and coconut milk. All work great. My sister has made this with regular dairy milk, as well, and loves it.
I’ve also used both coconut oil and butter in this recipe and both work perfectly. Sometimes I prefer the subtle coconut flavor that coconut oil adds but feel free to use whichever you keep stocked.
For the apple compote, you’ll need…
- Apples
- Sugar
- Water
- Lemon juice
- Cinnamon
- Cloves or allspice
I tend to prefer a sweet eating apple in this recipe but, again, use whatever apple you like and buy most often. No need to go out and find any specific apple for this recipe.
As for the sugar, brown sugar or white sugar will work. I tried to use just enough sugar to make this apple compote sweet without it becoming actual dessert-level sweet. Plus, the sugar helps thicken the compote. You can try reducing or emitting the sugar if you prefer.
The Method
The most “complicated” part of this recipe is making the apple compote. And the only reason it’s at all “complicated” is because it does take a bit of babysitting.
In a medium saucepan, combine the diced apples, sugar, water, lemon juice, cinnamon, and cloves or allspice. Bring to a simmer over medium heat. Then reduce the heat and cook until the apples soften and cook down a bit and the mixture thickens. This should take about 10-15 minutes. Stir the mixture regularly to make sure the bottom isn’t scorching, reducing the heat a bit if needed.
While the apples are cooking, add the oats, chia seeds, cinnamon, baking powder, and salt to a large bowl. Stir to combine. Then add the milk, melted coconut oil or butter, maple syrup, and vanilla. Stir until well combined.
Spoon about half of the oatmeal mixture into a lightly greased 9×13” pan. (I’ve forgotten to grease my pan before and it’s been fine, but it does help.) Top with the apple compote. Then add the remaining oatmeal mixture, spreading it into an even layer.
Bake the oatmeal for 45 minutes at 375° Fahrenheit. It should be set and starting to brown a bit around the edges.
Remove from the oven and let cool for 10-15 minutes before serving.
Let cool completely before storing leftovers in the fridge for 3-4 days or in the freezer for up to 6 months.
Tips, Notes, And Substitutions
- As mentioned above, you can use any milk you have on hand in this recipe. You could probably even just use water in a pinch, though I haven’t tried that.
- You could also get creative with the spices. Cinnamon is classic and the one I use most often, but just about any spice could be added. Cardamom, nutmeg, pumpkin pie spice, ginger, even turmeric.
- Pears can be easily substituted in for the apples in the compote. I also make this same recipe with berries, either fresh or frozen. If using berries, just stir them into the oat base rather than layering.
- You could also use jam or preserves in place of the compote. I haven’t tried it but a layer of apricot jam would probably be out-of-this-world good in this recipe.
- This recipe makes a fairly big batch, which is great if you want plenty of leftovers to freeze. If you don’t want to make quite such a big batch, you can half the recipe with no problem. Just reduce the baking time by 10-15 minutes.
- If you do want to freeze this recipe, I highly recommend it. Once the oatmeal has completely cooled, cut it into single-serve squares and place it on a parchment-lined baking sheet. Place them in the freezer until solid, then transfer them to a freezer-safe container or freezer bag. You can thaw them in the fridge overnight or pop a square in the microwave for 30-60 seconds in the morning. (This is what I do most often.) If the oatmeal has dried out a bit, give it a little drizzle of milk and you should be good to go.
Other Posts You Might Like…
Warmly Spiced Gingerbread Oatmeal Breakfast Cookies
Gluten-free Cardamom Orange Oat Scones
Roasted Fall Veggie Breakfast Hash Recipe
Apple Pie Baked Oatmeal
Ingredients
Baked Oatmeal Base
- 4 cups rolled oats
- ¼ cup chia seeds
- 1 ½ tablespoons cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 cups milk of choice*
- ¼ cup melted coconut oil or butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Apple Compote
- 3-4 apples, peeled and diced small about 4 cups
- ¼ cup sugar**
- ¼ cup water
- Juice from 1 lemon
- 1 teaspoon cinnamon
- ¼ teaspoon cloves or allspice
Instructions
- Preheat oven to 375* F. Lightly grease a 9×13” pan and set aside.
- Make the apple compote by combining the apples, sugar, water, lemon, cinnamon, and cloves or allspice in a medium saucepan. Bring to a simmer over medium heat, then lower the heat and cook the apples, stirring often, until they soften and cook down a bit and the liquid has thickened. About 10-15 minutes.
- In a large bowl, combine the oats, chia seeds, cinnamon, baking powder, and salt. Mix well.
- Add the milk, melted coconut oil or butter, maple syrup, and vanilla. Mix well to combine.
- Pour about half of the oatmeal mixture into the pan and spread into an even layer. Top with the apple compote, then the remaining oatmeal mixture.
- Bake in the preheated oven for 45 minutes. The oatmeal should look set and starting to brown around the edges a bit.
- Remove from oven and let cool for 10 minutes before serving.
- You can store leftovers in the fridge for 3-4 days. Or, to freeze, let the baked oatmeal cool completely. Then cut into single serve squares and place on a parchment lined baking sheet. Place in the freezer until frozen, then transfer to a freezer safe container or freezer bag. Use within 6 months for best flavor and texture.
Notes
