Apple Cinnamon Baked Oats with Oat-Streusel Top

Why You’ll Love This Recipe

• Cozy bakery aromas: apples, cinnamon, and toasty oats fill the kitchen.
• Hearty yet light: soft, custardy oats under a crisp oat-streusel lid.
• Packs well for breakfasts, snacks, or dessert—great for meal prep.
• Made from pantry basics with easy swaps for dietary needs.

Grocery List

• Produce: 2 medium apples (firm-sweet), optional lemon (to prevent browning)
• Dairy: Milk, eggs, unsalted butter, yogurt (for serving)
• Pantry: Rolled oats, maple syrup, brown sugar, vanilla extract, raisins, baking powder, ground cinnamon, ground nutmeg, salt, all-purpose flour, pecans or walnuts (optional)

Full Ingredients

Baked Oats Base

• 2 cups (200 g) old-fashioned rolled oats
• 1 3/4 cups (420 ml) milk (dairy or unsweetened plant milk)
• 2 large eggs
• 1/3 cup (80 ml) pure maple syrup
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled (or 2 tbsp neutral oil)
• 2 tsp pure vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg (plus a pinch of cardamom, optional)
• 2 cups (260 g) diced firm-sweet apples (1/2-inch pieces; Honeycrisp, Gala, Braeburn)
• 1/2 cup (75 g) raisins (golden or regular)

Oat–Streusel Topping

• 3/4 cup (75 g) old-fashioned rolled oats
• 1/4 cup (30 g) all-purpose flour (use almond flour for gluten-free)
• 1/4 cup (50 g) packed light brown sugar
• 1/2 tsp ground cinnamon
• Pinch fine sea salt
• 3 tbsp (42 g) cold unsalted butter, cubed
• 1/3 cup (35 g) chopped pecans or walnuts (optional)

To Serve

• Cold milk or vanilla/Greek yogurt
• Extra maple syrup and a dusting of cinnamon (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 350°F (175°C). Grease an 8-inch square baking dish (or a 2-quart casserole) with butter or nonstick spray. If you’d like easy removal, line with a parchment sling.

Step 2: Make the oat–streusel topping

In a medium bowl, stir together the oats, flour, brown sugar, cinnamon, and a pinch of salt. Add the cold butter cubes and work them in with a pastry cutter or fingertips until the mixture forms pea-sized clumps. Stir in nuts if using. Refrigerate while you prepare the base so the butter stays cold.

Step 3: Whisk the wet ingredients

In a large bowl, whisk the milk, eggs, maple syrup, melted butter, and vanilla until smooth and well combined.

Step 4: Combine dry ingredients and fruit

In a separate bowl, mix the oats, baking powder, salt, cinnamon, and nutmeg. Add the diced apples and raisins, tossing to coat so the fruit is evenly distributed. Fold the oat mixture into the wet mixture until no dry pockets remain. Let the batter rest for 5–10 minutes to hydrate the oats (this helps set a tender, custardy interior).

Step 5: Assemble

Scrape the batter into the prepared pan and spread into an even layer. Crumble the chilled streusel evenly over the top, leaving some larger clumps for extra crunch.

Step 6: Bake

Bake for 35–40 minutes, until the edges are set and the center springs back lightly when touched. A toothpick inserted near the center should come out with moist crumbs, not wet batter. For an extra-crisp top, broil on the upper rack for 1–2 minutes, watching closely to prevent burning.

Step 7: Cool and serve

Cool in the pan for 10 minutes to set. Slice into 9 squares. Serve warm with a splash of cold milk or a spoonful of yogurt, plus a drizzle of maple syrup if you like.

Pro Tips

• Dice apples evenly (1/2-inch) so they cook through and stay juicy.
• Resting the batter before baking lets oats hydrate for a tender, custardy texture.
• Keep streusel cold; chilled butter yields better, crunchier clumps.
• If the top browns too quickly, tent loosely with foil for the last 10 minutes.
• Use certified gluten-free oats and swap almond flour for a simple gluten-free version.

Variations

• Caramel-Apple: Swap maple syrup for 1/3 cup caramel sauce and add a pinch of flaky salt after baking.
• Vegan/Dairy-Free: Use plant milk, 2 tbsp ground flax mixed with 6 tbsp water (rest 10 minutes) instead of eggs, and coconut oil for butter.
• Banana-Walnut: Replace 1/2 cup milk with 1/2 cup mashed ripe banana; stir 1/2 cup chopped walnuts into the batter.

Storage & Make-Ahead

Refrigerate cooled squares in an airtight container for up to 5 days. Freeze individually wrapped portions for up to 3 months; thaw overnight in the fridge. Reheat in a 325°F (165°C) oven for 10–12 minutes or microwave 45–60 seconds. To prep ahead, assemble the batter and refrigerate (without streusel) up to 12 hours; add streusel just before baking and extend bake time by 5–10 minutes.

Nutrition (per serving)

Approximate values for 1 of 9 servings (without optional nuts or toppings): 320 calories; 11 g fat; 49 g carbohydrates; 7 g protein; 5 g fiber; 16 g added sugars; 220 mg sodium.