Amish-Style Apple and Cinnamon Baked Oatmeal
A delicious variation on baked oatmeal, this Amish-style apple and cinnamon baked oatmeal is so easy and delicious (and can be made the night before!).
In my rush to talk about packing school lunches, I’ve neglected to talk about another important component of our back-to-school mornings: breakfast.
I may or may not do an official post later on about our go-to morning breakfasts, but for today, I’ll say that this version of apple and cinnamon baked oatmeal is a worthy addition to the lineup.

I have a couple other overnight or baked oatmeal recipes that we make quite often but when my cousin-in-law, Julianne, emailed me about this Amish-style apple and cinnamon baked oatmeal, I think I tried it that minute (no, like really, that minute – at 3:53 in the afternoon or sometime thereabouts).
We ended up eating it that night for dinner with hard-boiled eggs and yogurt (per Julianne’s suggestion since they had enjoyed it for dinner, too) and it was delicious, assuming breakfast-for-dinner is one of your vibes.
Which it is for me and mine.
The dreamy part is that not only can this oatmeal be baked right away, but it can also be assembled, covered and refrigerated overnight to bake in the morning.
Even though it only takes minutes to prep, I’m never one to get up any earlier than I have to.
I’ve made this already as part of our back-to-school routine.
Because the apple and cinnamon baked oatmeal needs 35-45 minutes to bake, I took one for the team and dragged myself out of bed a little earlier than the general wake-up call.
And I’m not looking for extra bonus points, not-really-ok-kind-of, but instead of rolling back into bed while the oven did its work, I even begrudgingly exercised while everyone else enjoyed the last few minutes of precious sleep.
I know.
Oatmeal miracles: bringing back exercise routines that somehow disappeared over summer.
Also, keep in mind you can omit the apples for a regular baked oatmeal variation.
Whether or not you eat it for breakfast, dinner or anytime in between, it’s some seriously delicious oatmeal – a little crunchy on top and creamy and warm and hearty all throughout.
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Amish-Style Apple and Cinnamon Baked Oatmeal
Ingredients
- 3 cups (300 g) old-fashioned rolled oats
- 1 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¾ teaspoon salt
- ½ cup (106 g) lightly packed brown sugar, more to taste if you like things a bit sweeter
- 2 ½ cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons butter or coconut oil, melted
- 2-3 large tart sweet apples, (like Honey Crisp or Gala), peeled, cored and diced
Instructions
- Lightly grease a 8X12-inch or 9X13-inch baking pan or 9X9-inch (for super thick oatmeal) with nonstick cooking spray and set aside. Preheat the oven to 325 degrees F (don’t preheat the oven if making ahead of time and refrigerating overnight).
- In a large bowl, whisk together the oats, baking powder, cinnamon, nutmeg, salt and brown sugar.
- In a large liquid measuring cup or medium bowl, whisk together the milk, eggs, and vanilla.
- Pour this mixture over the dry ingredients and add the melted butter or coconut oil. Stir or whisk to combine.
- Arrange the diced apples evenly over the bottom of the baking dish and pour the oatmeal mixture over the top. You can cover and refrigerate overnight at this point or bake right away (uncover before baking the next morning).
- Bake for 35-45 minutes until the top is golden and the mixture is setup and not super jiggly.
- Serve warm or at room temperature with a little milk poured over the top, if you want.
Notes
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Recipe Source: adapted from a recipe at Once Upon a Chef (after my cousin Julianne emailed and raved about it)
Excellent !! We have made this recipe weekly for a long while now. It’s a family favorite!
Truly easy to make and very umma will have to make it again
I wonder if some of the milk could be replaced with apple juice to add to the apple flavor?
Great recipe! After reading a few of the reviews I wasn’t sure if it was going to be sweet enough so when I served it I sprinkled a bit of brown sugar on top. Each person agreed that the additional sugar wasn’t necessary. The first day I made this recipe I made it with apples and the second day I used frozen peaches which I thawed; both versions were equally delicious!
It wasn’t sweet enough with 3/4 cup brown sugar. It’s too bland.  I may make it again, but will have to sweeten it up more.
Hello! I just found this recipe, and I”m so excited to try it. One question: can I substitute maple syrup for the brown sugar, and if so, is it an even swap, and would I need to adjust anything else in the recipe (reduce liquids)?
Many thanks!
I haven’t tried that, but you could definitely experiment – I’d probably use slightly less maple syrup if it were me.
Yum, Yum, Yum!
My husband and I absolutely love this recipe! We have made it dozens of times. It is great for breakfast in the morning all week long. I usually make it on Sunday and during the week heat up an individual portion in the microwave and pour a small amount of almond milk on it and it taste like freshly made oatmeal. Sometimes I add some dried cranberries and slivered almonds before I bake it. Love this dish- definitely would recommend it!Â
This is the 3rd time I’ve made this recipe, and varied it a bit on my 2nd and 3rd try. 1st Time: made as instructed = loved it. 2nd time=used bananas and dark chocolate chips instead of apples = loved it more. 3rd time =bananas, chocolate chips and fresh blueberries = wonderful. Oh. I always freeze this in single serving pieces, wrapping in wax paper & inserting the piece in a small ziplock plastic bag. From frozen, about one minute in the microwave while still in wax paper does the trick.Â
Love the variations, Gina!
This is my favorite breakfast ever! Lately, I’ve loved adding a cup of frozen berries in with the apples (I used a triple berry blend). My kids love it when I add a dollop of homemade whipped cream to their oatmeal….I also love that it has just the right amount of sweetness. Thanks Mel!
Made this last night. Â I used apples and added dried cherries. Excellent. Â
This was the dish I took to a brunch at my church today. The flavors were great! I did add walnuts and raisins. Other than the oatmeal being a bit gummy, It was really a hit.
Super yummy! Thanks so much. Quick and makes me think of apple pie.. I wonder if there are ways to make it healthier but taste just as good..
Awesome! I used coconut milk and it was soooo creamy. I added chopped walnuts too. Â Shared with my coworkers and it got rave reviews! Yum! I love it!
Oh my gosh. Â Felt like eating something different and made this today (added a wee bit more brown sugar). Â DELICIOUS! Â Loved it! Â Super easy to make. Â My husband really enjoyed it as well. Â I will be making this more often. Â Thanks so much for sharing.
Elizabeth in Canada
This was fantastic! First time I have made (or had) baked oatmeal. I used cherries in addition to apples, and also added a Tb of chia seeds. I been trying to make sure I get enough protein so I used a half cup of Greek yogurt instead of butter, and decreased milk to 1 cup (for a half recipe), since I thought the yogurt would contribute to the liquid. Next time I might try keeping the milk at 1 1/4 cups, but anyway it was delicious! Each serving was 350 cals, with 15.5 g protein!
This was fantastic! First time I have made (or had) baked oatmeal. I used cherries in addition to apples, and also added a Tb of chia seeds. I been trying to make sure I get enough protein so I used a half cup of Greek yogurt instead of butter, and decreased milk to 1 cup (for a half recipe), since I thought the yogurt would contribute to the liquid. Next time I might try keeping the milk at 1 1/4 cups, but anyway it was delicious! Each serving was 350 cals, with 15.5 g protein!
Quick question: the written recipe calls for the apples to be peeled, but the video shows apples with the peel. Does it work either way? If I don’t need to peel, I don’t want to. 🙂
Yes! Either works; my kids prefer the apples peeled, but you can leave them on if the texture doesn’t bother you. 🙂
This is so yummy! And so quick to prep the night before! Our family loved it!
Glad to hear it, Laurel!
Made this for breakfast this morning and it was a hit for all of us. My five year old girl excitedly asked why I was allowing us to have apple pie for breakfast. I didn’t correct her on the name and she ate every bit of it. The boys even asked for seconds. This will definitely be a repeat at our house.
This is really good. I like it with warm milk on it. Â It’s great to make for a crowd and it freezes really well to have on hand for a later date.Â
This has become a Saturday tradition for our family for the last year. We always double the recipe and have it for Sunday breakfast too if there is any left. Fresh blueberries on top is our favorite. Besides apples we have baked it adding frozen blueberries which was delish! We have also experimented with coconut milk, almond milk, and have used 1/2 Stevia and 1/2 brown sugar (when making it more diabetic friendly). This morning we are using fresh peaches since we don’t have apples- can’t wait to nosh on that!. When I take this dish to the office it rocks the breakfast potluck. Thanks again Mel for sharing your recipes! Our family face come from your website.
Thanks, Sofaia! I love this oatmeal, too, and love your variations!
Can I make it the night before and pop it in the oven in the morning? Looks great
Just kidding–I just read the instructions and found the answer 🙂
Will it work to bake and freeze in individual servings to warm up in a microwave?
Sounds like a great idea!
This always turns out so well. It’s definitely one of my very favorite breakfasts! It’s healthy, but feels like I’m eating a treat.
So good! Definitely not just an apple crumble recipe, Â less sugar and more oatmeal. It’s more like an apple crisp tasting oatmeal which is delicious and better than eating dessert for breakfast. Â I used almond milk and full amount of sugar and it was perfect, great recipe!
This is fantastic! My son loves it! I’ve been making since you posted it. We add a bit less sugar and don’t peel the apples. It’s almost like an apple crumble!
Am I crazy and just dont see it but do you have the nutrition facts listed somewhere? thanks so much, Its currently baking in my oven.
No. I don’t provide that info, but there are a lot on online calculators that you can plug it into.
Thanks so much! It turned out great, added bananas to half and also subtracted a 1/3 of the almond milk and added apple sauce instead… THANKS, It was my first Oatmeal bake and will continue to modify from your recipe.
with almond milk and applesauce and bananas.
Calories 304
% Daily Value *
Total Fat 10 g 16 %
Saturated Fat 7 g 34 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 47 mg 16 %
Sodium 247 mg 10 %
Potassium 254 mg 7 %
Total Carbohydrate 47 g 16 %
Dietary Fiber 6 g 24 %
Sugars 23 g
Protein 5 g 11 %
Vitamin A 2 %
Vitamin C 7 %
Calcium 4 %
Iron 11 %
Girl! This is so good! I made it for Thanksgiving Day breakfast. Hearty, not overly sweet, and feels healthy! I made one little change. Half of the milk I subbed for Apple Cider. I had some left over from an event a few days before. It was just enough to give it that holiday taste. I’d make it again the same way. Thank you for sharing this one with us.
This is a great recipe and very easy to make as well.
I’ve got it in the fridge for tomorrow morning! I did a half recipe in a 9×9 dish, we’ll see if that works. Looks/smells great! –Meryl
Four of the recipes I just used for our Thanksgiving (Canadian) were yours, Mel, including this one for Sunday breakfast. Delicious! Easy, tasty, and especially well-received on this just-above-freezing morning.
Pretty much an apple crisp recipe, honestly.
any fruit is good added in place of the Apples: banana, blueberries, raspberries, peaches,
Made this for my son and husband the other day and they loved it! We had some leftover and it heated up nicely with a splash of milk mixed in. I’m not a fan of oatmeal and this made me a fan! Thank you for sharing!
I made this last night for dinner. We loved it! It was perfectly sweetened. Leftovers for breakfast were yummy as well. I’m going to add more apples next time, only because we love them! This was a hit!
I made this yesterday. I used half the sugar (only 1/4 c) and it was perfectly sweet. Of course, if I weren’t watching my nutrition I’d bump up the sugar 😛 Thanks for the recipe! It’s great for lazy meal planning (my favorite kind).
Has anyone tried using applesauce as a substitute for the coconut oil / applesauce? I have done that in other recipes, and seeing as this is a baked oatmeal with apple, I wondered if maybe it would add a nice touch.
I haven’t tried that sub in particular in this recipe (like you, I’ve used it in other recipes). If you try it here, let me know. I wonder if it would make the baked oatmeal too gummy? Not sure.
Hey Mel! We love this “apple crisp oatmeal” as my kids call it. My husband bought a giant bag of steel cut oats- do you think I could use them in this recipe?
I haven’t tried it with steel cut oats so I’m not sure but it could probably work if you adjust the time and liquid (steel cut oats usually need more of both), good luck if you try it!
use a crock pot.
I made today and used chopped bananas instead of apples and less sugar for my 18 month old. He loves it! Thanks.
Made this tonight, it is fabulous! Great flavor and very moist – yum!
Not quite what I was expecting but I liked it anyways. I thought it would’ve gotten a little more crisp. Next time I’m thinking of reducing the milk to 2 cups, as I still had a scant of liquid pooling at the bottom of my 9×9 pan. But like I said it was still delicious.
We love this. It’s our standard Sunday morning breakfast. We do apples and blueberries with a hint of lemon zest. It’s great with the dairy free options for those who need that.
Leftovers we puree and turn into gluten free pancakes later that week – still working on mastering that – i just usually just make it up as I go.
Well, isn’t that the most clever thing? Blending up for pancakes? Love that!
Will this recipe work well with using bananas?
I haven’t tried it with bananas but I believe someone else did further up in the comment thread. 🙂
Is it possible to use a dairy alternative, like almond milk? (Didn’t have time to read through all the posts so sorry if you’ve already answered this!)
Yes, I have used almond milk with great results.
Hi Mel, just want you to know how delicious this baked oatmeal is. I have always wanted a way to eat oatmeal but don’t like the texture of traditional oatmeal. This recipe solved my problem. And a batch lasted me all week and made for quick and easy breakfasts. I even experimented and dipped the cold oatmeal piece into French toast batter and fried it and served with real maple syrup. My boyfriend said it was decadent. Thanks for all your fabulous recipes. Thanks, Kelli
The french toast idea? Holy cow – so brilliant, Kelli! Thanks for sharing. 🙂
I have made this at least two dozen times since you have posted it. LOVE it. I frequently add a can of pumpkin to beef it up and add a few vitamins, and it works great. (the pumpkin taste is not strong) I have also found if you bake it at 400 it will be done in just less than 30 minutes for those mornings when you aren’t up quite in time. Thanks again, I seriously do not know what I would do with out your ideas and food inspiration in my life.
Pumpkin sounds like such a great addition, Kate!
This in the oven now and I’m making your sweet and sour chicken for dinner. It’s a Mel’s recipe kind of day!
My new favorite breakfast! I just made this recipe this morning and I am planning to make it again for my pre-marathon breakfast next weekend. Delicious, filling, and healthy! I made mine with half the brown sugar and with unsweetened vanilla almond milk. As always you have the BEST recipes. Thanks Mel!
Good luck on your marathon, Gilliane!!
Hi there,
I just wanted to let you know that I used almond milk for this recipe and it turned out great. I think next time I will make some maple glazed pecans to put on top towards the end of the baking cycle. Delicious! And I love the idea of having this as a breakfast for dinner meal!
When I make a Mel Meal, my husband asks why I even bother looking anywhere else for recipes. Thanks for your hard work, Mel.