If I had to describe fall in one recipe, it would be this healthy apple pie baked oatmeal. There’s something about apple pie that just gets me in the fall mood. Maybe it’s because when I think apple pie, my mind immediately jumps to homemade apple pie with ice cream on Thanksgiving.
Apple pie was the first pie I ever made by myself. It was just your basic apple pie – store bought crusts, sugar, cinnamon, and apples. While my baking skills are a little more refined now, I still make an apple pie for my family on Thanksgiving every year.
Apple pie baked oatmeal video
For that reason, apple pie will always hold a special place in my heart. I was so excited to turn this favorite dessert of mine into a breakfast recipe. Because if you all know me at all by now, you know I’m all about those dessert-for-breakfast creations.
This apple pie baked oatmeal has the warm baked cinnamon apple goodness of your favorite apple pie, but in a better-for-you breakfast version. Made with rolled oats, pecans, and sweetened only with maple syrup, this recipe is filled with fiber and healthy fats to keep you full all morning!
Why I love baked oatmeal
I have no shortage of baked oatmeal recipes on my site because I absolutely love it. There’s nothing better than having a warm, healthy breakfast ready for you on a cool fall morning. Some of my favorite previous recipes are this healthy carrot cake baked oatmeal, my banana bread baked oatmeal, and these baked blueberry oatmeal cups (no cutting required!).
There are so many reasons to love baked oatmeal. Here are some of my top reasons!
- You probably already have everything on hand. The base of this recipe is oats, almond milk, maple syrup, and eggs. Fridge and pantry staples!
- It comes together quickly and easily. Once you’ve mixed your wet and dry ingredients, simply pop the pan in the oven. No stirring required.
- It’s customizable. Don’t have pecans? Sub your favorite nut. You could also leave the nuts out.
- It stays in good in the fridge all week. That means a healthy, hearty breakfast hassle free in the mornings. Plus its family friendly! Just tell the kids they’re having apple pie for breakfast.
How to make apple pie baked oatmeal
Start by mixing your dry ingredients – oats, cinnamon, nutmeg, baking powder and salt – in a large bowl. In a separate bowl, mix the eggs, almond milk, vanilla, and maple syrup.
Add the wet ingredients to the dry ingredients and mix until combined. Next, simply stir in the chopped apple and pecans.
Add the mixture to a greased 8×8 baking dish and press down lightly to ensure all oats are soaked. Top with extra pecans and apples if you wish!
Bake at 375F for 40-45 minutes. Allow to cool for 5 minutes before serving.
Store leftovers in the fridge for up to five days. Leftovers can also be wrapped in aluminum foil and stored in an airtight container in the freezer!
Serving apple pie baked oatmeal
I typically slice my baked oatmeal up once its cooled and store in individual portions. This way, I can just grab a square quickly in the morning and reheat.
I have found that the best way to reheat baked oatmeal is to pour a splash of almond (or your favorite) milk over the oatmeal before microwaving. or reheating in the oven. This prevents the oatmeal from drying out.
This apple pie baked oatmeal is great on its own, but feel free to spice things up a bit when serving. I love to top mine with a spoonful of Siggis yogurt, some peanut butter, and a little bit of maple syrup. This would also be great with some additional fruit and nuts for some crunch.
This baked oatmeal will stay good in the fridge for 5 days. Perfect for weekly meal prep! Leftovers can also be frozen.
If you liked this recipe, you’ll want to try these!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
- 2 cups rolled oats (certified gluten free if necessary)
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp. salt
- 1 3/4 cups almond milk (or non-dairy milk of choice)
- 2 eggs
- 1/3 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 2 medium apples, diced small
- 1/2 cup chopped pecans (or other nut)
- Preheat oven to 375F and grease an 8×8 casserole dish. If using a different size, adjust cook time.
- In a large bowl, mix together the rolled oats, baking powder, cinnamon, nutmeg, and salt.
- In a medium bowl, stir together the almond milk, eggs, maple syrup, and vanilla.
- Add the wet mixture to dry mixture and stir until combined.
- Add in the apples and pecans.
- Pour mixture into baking dish and press down to make sure oats are soaked. Sprinkle on a few extra pecans and apple pieces, if desired.
- Bake, uncovered, for around 40-45 minutes, until lightly golden brown.
- Let cool for 5 minutes and then serve.
- Store in refrigerator.
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