If you’re tired of soupy morning porridge, prepare to meet your new favorite breakfast! Baked oatmeal with fall fruit is a cozy, comforting dish that feels more like a light breakfast cake than a traditional bowl of oats. It combines hearty rolled oats with warm spices, milk, and sweet, tender fall fruits like apples or pears. It bakes into a delightful sliceable square with a tender, moist center and a crispy top.
This recipe is the ultimate solution for stress-free mornings. You can prep the entire dish the night before, or bake a full batch on Sunday and enjoy quick, healthy breakfasts all week long. It’s warm, satisfying, packed with whole grains, and a wonderful way to fill your kitchen with the comforting scents of cinnamon and nutmeg.
Why You’ll Love This Recipe
- Effortless Meal Prep: You can assemble the unbaked dish ahead of time or bake a batch to slice and reheat all week long.
- Warm, Cake-Like Texture: It offers a satisfying, chewy texture that is much more substantial and comforting than stovetop oatmeal.
- Nutritious Whole Grains: Packed with fiber and complex carbohydrates, this breakfast keeps you full and energized for hours.
- Customizable for the Season: Easily swap apples for pears, cranberries, or even pumpkin for endless fall flavor variations.
- Feeds a Crowd Easily: This casserole style is perfect for brunch guests or a large family breakfast.
Ingredients
Dry Ingredients
- 2 cups (180 g) old-fashioned rolled oats (not instant)
- 1/4 cup (55 g) light brown sugar, packed
- 1 tbsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup (25 g) chopped pecans or walnuts (optional)
Wet Ingredients & Fruit
- 2 cups (480 ml) milk (dairy, almond, or oat milk)
- 1 large egg
- 2 tbsp (30 g) unsalted butter, melted (or coconut oil)
- 1 tsp vanilla extract
- 1 large apple (such as Fuji or Gala), peeled and diced small
Equipment
- 8×8 inch (20×20 cm) baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
Step-by-Step Instructions
- Prep the Oven and Dish: Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with butter or cooking spray.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the rolled oats, brown sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until well blended.
- Assemble the Batter: Pour the wet ingredients into the dry ingredients. Stir just until they are combined. Do not overmix. Overmixing develops the gluten and can make the baked oatmeal tough.
- Fold in Fruit: Gently fold in the diced apple and the optional chopped nuts. Pour the entire mixture evenly into the prepared baking dish.
- Bake: Bake for 30–35 minutes. The oatmeal is done when the top is golden brown, the center is set, and a toothpick inserted near the center comes out mostly clean.
- Rest and Serve: Let the baked oatmeal rest for 5–10 minutes before slicing and serving. This resting time helps the slices hold their shape. Serve warm with a splash of milk or a drizzle of maple syrup.
Substitutions and Variations
- Fruit: You can easily swap the apple for 1 cup (150 g) of diced pears or a mix of fresh or frozen berries. If using frozen berries, do not thaw them first.
- Sweetener: Substitute the brown sugar with an equal amount of granulated sugar or a liquid sweetener like maple syrup (reduce the milk by 1 tablespoon if using liquid syrup).
- Vegan Option: Substitute the dairy milk with almond or oat milk and the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, resting 5 mins) or 1/4 cup applesauce. Use coconut oil or vegan butter instead of dairy butter.
- Gluten-Free: Ensure you are using certified gluten-free rolled oats.
- Protein Boost: Whisk in 1/2 cup (120 g) of plain Greek yogurt or a scoop of your favorite vanilla protein powder with the wet ingredients.
Pro Tips and Common Mistakes to Avoid
- Use Rolled Oats Only: Do not substitute quick-cooking or instant oats. Quick oats will break down too much during baking and give you a mushy texture. Old-fashioned rolled oats hold their shape perfectly.
- The Magic of Warm Milk: Warming your milk slightly before adding it to the batter can help the oats start to absorb the moisture, resulting in a more tender, less dry texture in the final product.
- Do Not Overbake: Overbaking is the main cause of dry baked oatmeal. The center should be set but not rock-hard. Pull it out when the top is golden, and it will continue to set as it rests.
- Rest is Required: Giving the oatmeal 5-10 minutes to rest allows the final moisture to be absorbed, setting the oatmeal so you can cut clean, beautiful slices.
Storage, Make-Ahead, and Reheating
- Make-Ahead (Unbaked): You can assemble the entire batter (steps 1–5) and store it, covered, in the refrigerator overnight (up to 24 hours). The next morning, remove it from the fridge, preheat the oven, and bake as directed.
- Storage (Baked): Store leftover, cooled baked oatmeal in an airtight container in the refrigerator for up to 5 days.
- Freezing: Baked oatmeal freezes wonderfully! Slice the cooled oatmeal into individual portions. Wrap each slice tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months.
- Reheating: Reheat individual slices in the microwave for 60–90 seconds or in a 350°F (175°C) oven for 10–15 minutes. Serve with a splash of milk to restore moisture.
Serving Suggestions
Serve slices of warm baked oatmeal in a bowl and top with a splash of cold milk, a spoonful of Greek yogurt, or a generous drizzle of maple syrup or honey. A little peanut butter or a sprinkle of toasted coconut also makes a delicious addition.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: 1 slice (1/6th of the dish)
- Calories: 250 kcal
- Protein: 7 g
- Fat: 9 g
- Carbohydrates: 38 g
Note: These are approximations and can vary based on the type of milk, use of nuts, and amount of sweetener used.
FAQs
Q: Can I use instant oats for this recipe?
A: No, you should only use old-fashioned rolled oats. Instant or quick oats are cut too finely and will break down during baking, resulting in a very mushy texture.
Q: Why is my baked oatmeal dry?
A: Baked oatmeal usually becomes dry if it was overbaked. Pull it from the oven as soon as the center is set. If leftovers seem dry, simply reheat them with a splash of milk or a generous pat of butter.
Q: Can I eat baked oatmeal cold?
A: Yes! Baked oatmeal is perfectly delicious served cold straight from the refrigerator, much like a baked breakfast bar.
Q: How do I make the topping crunchier?
A: To guarantee a crunchier topping, mix the chopped nuts with a teaspoon of extra brown sugar and butter. Sprinkle this mixture over the top of the batter before baking, and it will form a delightful crisp crust.
Q: What is the best way to make this ahead of time?
A: The best make-ahead method is to assemble the entire dish and refrigerate it overnight (covered). The oats absorb the liquid overnight, resulting in a slightly denser, more flavorful breakfast. Simply bake it as directed in the morning.
Baked Oatmeal with Fall Fruit
Equipment
- 8×8 inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
Ingredients
- 2 cups (180 g) old-fashioned rolled oats
- 1/4 cup (55 g) light brown sugar, packed
- 1 tbsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/4 cup (25 g) chopped pecans or walnuts (optional)
- 2 cups (480 ml) milk (dairy or non-dairy)
- 1 large egg
- 2 tbsp (30 g) unsalted butter, melted (or coconut oil)
- 1 tsp vanilla extract
- 1 large apple, peeled and diced small
Instructions
- Preheat oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with butter or cooking spray.
- In a large bowl, whisk together oats, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In a medium bowl, whisk milk, egg, melted butter, and vanilla until smooth.
- Pour wet ingredients into dry mixture and stir gently until combined. Do not overmix.
- Fold in diced apple and optional nuts. Spread mixture evenly into prepared dish.
- Bake for 30–35 minutes until top is golden and center is set. A toothpick inserted should come out mostly clean.
- Let rest 5–10 minutes before slicing. Serve warm with milk, maple syrup, or yogurt.
