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Apple Cinnamon Baked Oatmeal ready to serve out of the oven in a glass dish on top of a round cutting board with apples and a plaid napkin next to it.

Apple Cinnamon Baked Oatmeal

This cozy apple cinnamon baked oatmeal is a high-protein breakfast made with Greek yogurt, maple syrup, and juicy apples. It’s simple to make, naturally sweetened, and perfect for busy mornings or slow weekends.
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Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Course: Breakfast
Cuisine: American
Keyword: apple cinnamon baked oatmeal, baked oatmeal with Greek yogurt, fall breakfast, healthy breakfast, high-protein oatmeal
Servings: 6 servings

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1½ tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup milk of choice
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • ¼ cup pure maple syrup or honey
  • 1 tsp vanilla extract
  • 2 medium apples peeled and diced
  • ⅓ cup chopped walnuts or pecans optional

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8x8 or 9x9-inch baking dish.
  2. In a large bowl, combine oats, cinnamon, baking powder, and salt.
  3. In another bowl, whisk together milk, Greek yogurt, eggs, maple syrup, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and mix until combined.
  5. Fold in diced apples and nuts (if using).
  6. Pour into prepared baking dish and spread evenly.
  7. Bake for 35–40 minutes, until the top is golden and the center is set.
  8. Let cool slightly before slicing. Serve warm with a drizzle of maple syrup or a spoonful of Greek yogurt.

Notes

  • Use Honeycrisp, Fuji, Gala or Pink Lady apples for the best flavor and texture.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.
  • Reheat in the oven or microwave until warmed through.
  • Make it dairy-free by using coconut yogurt and almond milk.
  • For an overnight version, mix the ingredients the night before and bake in the morning.