Amazing 1 baked oatmeal for cozy joy

If your mornings feel rushed, I get it. Trust me, I spent years feeling like the kitchen was the last place I wanted to be, tangled up in corporate burnout hell. But finding joy in simple, soul-satisfying food changed everything for me. That’s why I’m sharing this Amish-Style Apple Cinnamon Baked Oatmeal today. It’s the absolute perfect baked oatmeal recipe because it tastes indulgent but lets you do the work ahead of time. It’s warm, it’s cozy, and it makes the whole house smell heavenly. This dish is proof that incredible food doesn’t need complicated steps—it just needs a little love, which you can find more about on my core journey over at my story page.

Why This Apple Cinnamon Baked Oatmeal is Your New Favorite

I know you’re looking for breakfast that doesn’t require you to stand over the stove every morning. This dish delivers everything you need: comfort, ease, and amazing flavor. It’s truly the *best baked oatmeal* once you get used to the texture. If you love make-ahead meals, you should also check out my guide on make ahead breakfast burritos—but first, let’s talk about these oats!

• It’s a genuinely wholesome breakfast packed with fruit and oats.
• It frees up your mornings because it’s practically a make ahead breakfast superstar.
• The streusel topping provides that decadent, satisfying crunch we all crave on a slow weekend morning.

Perfect for Meal Prep Breakfast

Seriously, bake this Sunday night, and you are set until Thursday! Once it cools, you just slice it into squares and store them covered in the fridge. Need breakfast between meetings? Just pop a square in the microwave for 45 seconds. It reheats beautifully—no mushy mess here!

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The Comfort of Apple Cinnamon Baked Oatmeal

This isn’t just oats; it’s an experience. We have tender chunks of sweet apple sprinkled with spicy cinnamon weaving through the soft, set center of the baked oatmeal. The secret is that everything bakes together, letting the apple juices soak right into those oats. It’s purely satisfying comfort food that happens to be good for you.

Essential Ingredients for Perfect Baked Oatmeal

Trust me when I say that the quality of your ingredients really shines through in a simple recipe like this baked oatmeal. Since we aren’t hiding anything under heavy frosting or rich sauces, everything needs to be the best version of itself. Before we dive into the assembly process, let’s get our ducks in a row. You can find the full ingredient list below, but you’ll notice I separated out the streusel because it’s almost a recipe within itself!

For the main oatmeal base, you’ll need:

• 2 cups rolled oats (don’t use instant, please!)
• 1 teaspoon baking powder (this gives us a little lift)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup brown sugar, packed (for that molasses depth)
• 1 1/2 cups milk (dairy or non-dairy—whatever you like!)
• 1 large egg, lightly beaten
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 2 medium apples, peeled and diced (Honeycrisp or Gala are great here)

If you want to see how I use similar flavors in a different format, check out my apple cinnamon overnight oats recipe. It’s great when you don’t have time to bake!

For the Crunchy Streusel Topping Recipe

Okay, this is what makes it feel like dessert for breakfast! You need the topping components ready to go before the oatmeal even hits the pan. For this crunchy layer, combine:

• 1/2 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup rolled oats
• 3 tablespoons cold, cubed butter

The key here is texture. Use your fingers or a pastry blender to work the cold butter into the dry ingredients until it looks like coarse, uneven crumbs. Those bigger crumbles are what crisp up perfectly in the oven!

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How to Prepare This Easy Baked Oatmeal Recipe

Getting this baked oatmeal recipe ready is so simple, I promise you won’t dread making it, even on a Tuesday morning! Before a single bowl gets dirty, make sure your oven is preheated to 375 degrees F. I always grease my 8×8 inch baking dish quickly; a little spray or butter works fine.

We start by treating the dry ingredients like they are best friends meeting for the first time. In a big bowl, whisk together your rolled oats, baking powder, cinnamon, salt, and brown sugar until everything is evenly distributed. This ensures the leavening and spice are everywhere, not just clumped in one corner.

Mixing the Batter and Assembling the Baked Oatmeal

Now for the wet stuff! In a separate, smaller bowl, take a minute to really whisk the milk, the lightly beaten egg, melted butter, and vanilla until they look creamy and uniform. When you combine the wet into the dry, stir gently—I mean it! My biggest tip for keeping this an easy baked oatmeal is to stop mixing the second you see no more dry flour streaks. Overmixing develops gluten, and we want tender oats, not tough ones!

Once combined, gently fold in those diced apples. They have a lot of moisture and flavor to contribute, so you don’t want to break them down too much. Pour that lovely mixture into your greased dish and then sprinkle that beautiful streusel topping evenly over the top. If you’re learning how to bake, this is a perfect place to start. Check out my guide on easy baked oats for beginners if you’re feeling a little nervous!

Baking and Setting Time for Your Baked Oatmeal

Into the 375°F oven it goes! We’re looking for about 35 to 40 minutes. You’ll know it’s ready because the topping will be beautifully golden brown, and the center won’t jiggle when you gently shake the pan. It should look completely set. But wait! Don’t grab a fork right away. Baking is only half the battle. You absolutely must let this oatmeal bake rest for 5 to 10 minutes on the counter. This allows it to firm up just enough so the squares hold their shape when you serve them warm. Then dig in!

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Tips for Success with Your Baked Oatmeal

Even an easy baked oatmeal can sometimes throw you a curveball, so here are a few things I’ve learned over the years to make sure your dish is perfect every time. First, let’s talk oats—I insist on old-fashioned rolled oats. Quick oats absorb liquid too fast and make things gummy. We want hearty structure here!

To avoid any sogginess, especially if you’re prepping this ahead of time, make sure you really check that your butter for the streusel topping is cold! Cold butter creates steam pockets when it hits the oven, leading to that airy, fantastic crunch instead of a sandy texture. It’s a small thing, but it makes a huge difference.

Also, if you find your dish doesn’t quite set up in the middle, sometimes it means your apples were extra juicy. Next time, pat them dry slightly after dicing. If you want to dive into more simple oat baking, my recipe for soft and chewy iced oatmeal cookies uses similar principles for texture!

Make Ahead Breakfast and Freezer Friendly Baked Oatmeal

This is truly where this recipe shines brightest for busy folks like us! If you’re trying to nail your weekly routine, prepping this on Sunday means you’ve knocked out a guaranteed delicious, warm breakfast for days. This baked oatmeal is my secret weapon for feeling organized during the week.

For the overnight option—your ultimate meal prep breakfast hack—just complete steps 1 through 5 (mixing everything but the streusel). Once batter is in the dish, cover it tightly with plastic wrap and pop it in the fridge. It will happily wait there overnight!

When morning hits, just pull it out, sprinkle on the streusel topping, and add 5 to 10 minutes to the baking time since it’s starting cold. And yes, it’s totally freezer friendly breakfast material too! Cool it completely after baking, slice it up, wrap those squares individually, and they’re good for months. You can find more ideas for easy freezable meals over on my guide to meal prep egg muffins.

Serving Suggestions for Warm Breakfast Ideas

The great thing about this Amish-Style baked oatmeal is that it’s already so flavorful, but it tastes even better with a little something extra on top. Since we’re going for those cozy, warm breakfast ideas, I love serving my slice straight from the pan with a dollop of cool Greek yogurt. That temperature contrast is just divine!

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If you want a sweeter, more luxurious experience—especially on a Sunday morning—drizzle on some pure maple syrup. Since we used brown sugar in the base, maple syrup plays so nicely with the apple and cinnamon notes. If you enjoy maple flavor in your baked goods, you absolutely have to try my Maple & Brown Sugar Cookies sometime. For a side, a simple toasted pecan or walnut sprinkled on top adds an extra layer of crunch that you won’t regret!

Storage and Reheating Instructions for Leftover Baked Oatmeal

Since this baked oatmeal recipe makes a full 8×8 pan, you’re going to have leftovers—and that’s a good thing! To keep things fresh and protected, store any remaining squares right in the baking dish, covered tightly with plastic wrap, or transfer them into an airtight container. They keep perfectly well in the refrigerator for about four days. That’s almost a week of easy mornings!

Reheating is simple. For a quick fix, pop one square in the microwave for about 30 to 45 seconds. If you want to recapture that fresh-from-the-oven feeling, wrap a slice in foil and pop it into a toaster oven or a low oven (around 300°F) until it’s warm through. It really brings back the texture! If you’re looking for another easy oat treat that keeps well, my soft banana oatmeal cookies are fantastic for snacking later in the week.

Frequently Asked Questions About Baked Oatmeal

It’s funny how even the simplest baked oatmeal recipes can bring up questions! I always want you to feel totally confident pulling this together, even if it’s your first time trying any of my breakfast recipes. Here are the questions I get most often about this apple cinnamon version.

Can I use quick oats instead of rolled oats in this baked oatmeal recipe?

That’s a great question about substitution! While you *can* technically use quick oats, I really, really advise against it for this recipe. Quick oats break down way too fast during the 40-minute bake time. You’ll end up with something more like porridge than a nice, structured slice. Stick to the old-fashioned rolled oats for the best texture!

Is this considered a healthy breakfast casserole?

Yes, absolutely! I designed this to be a hearty, wholesome breakfast that doesn’t skimp on flavor. Because we are using whole rolled oats, plenty of fresh apples, and protein from the egg and milk, it’s a fantastic foundation for a healthy breakfast casserole. It’s much better than sugary cereal, that’s for sure!

Do you have other fun oatmeal bake ideas you’ve tried? Let me know in the comments!

Share Your Best Baked Oatmeal Creations

I genuinely hope this Apple Cinnamon baked oatmeal brings a little warmth and joy to your mornings, just like it does for me! Once you try it, please come back and leave me a little star rating so I know how it went. And if you take a picture of your beautiful, crunchy squares, tag me over on Facebook at my page—I love seeing the food you create! Happy baking, and I’ll see you soon on the blog for the next simple, delicious thing!

Amish-Style Apple Cinnamon Baked Oatmeal with Crunchy Streusel Topping

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Make this comforting Apple Cinnamon Baked Oatmeal. It is a wholesome breakfast casserole that tastes indulgent, perfect for weekend brunch or easy meal prep for the week ahead.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 40 min
• Total Time: 55 min
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup brown sugar, packed
• 1 1/2 cups milk (dairy or non-dairy)
• 1 large egg, lightly beaten
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 2 medium apples, peeled and diced
• 1/2 cup streusel topping ingredients (see notes)

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Instructions

1. Preheat your oven to 375 degrees F. Lightly grease an 8×8 inch baking dish.
2. In a large bowl, combine the rolled oats, baking powder, cinnamon, salt, and brown sugar. Mix well.
3. In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in the diced apples.
6. Pour the oatmeal mixture into the prepared baking dish.
7. Prepare the streusel topping and sprinkle it evenly over the top of the oatmeal mixture.
8. Bake for 35 to 40 minutes, or until the top is golden brown and the center is set.
9. Let the baked oatmeal cool for 5 to 10 minutes before slicing and serving warm.

Notes

• For the streusel topping, combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup rolled oats, and 3 tablespoons cold, cubed butter. Use your fingers or a pastry blender to cut the butter into the dry ingredients until crumbly.
• This recipe is freezer friendly. Cool completely, slice into portions, wrap individually, and freeze for up to 3 months. Reheat in the microwave or oven.
• This makes a great make ahead breakfast. You can assemble the entire dish (without the streusel) the night before, cover it, and refrigerate. Add the streusel before baking in the morning.

Nutrition

• Serving Size: 1 square
• Calories: 380
• Sugar: 18g
• Sodium: 210mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 6g
• Protein: 11g
• Cholesterol: 55mg