Apple Cinnamon Baked Oatmeal

My various versions of baked oatmeal have become the most popular recipes on my site. Today, I have yet another version for you. This one is Apple Cinnamon Baked Oatmeal and it is one of my favorites.

Apples, cinnamon, and oatmeal just seem like they are made to go together.

If you have questions are are looking for tips for making baked oatmeal, you will find my Tips and Facts For Making Baked Oatmeal post helpful.

Lynn's Kitchen Adventures


  1. Morning Lynn! Love your recipes – I’m wondering if I can do this without the eggs as one of my daughter’s is allergic. I typically use Ener-G Egg Replacer or Flax Meal/Water combo as a replacement in recipes. Have you heard of anyone doing this with the baked oatmeal and having success? Just wondering as I’m going to give it a whirl tomorrow. I’ll let you know if it holds up ok.

    • The eggs help bind it and help give it a little lighter texture. I think though an egg replacer would work or you could leave them out and see how that goes. I think it will work and taste okay, it will probably just give you a little different texture. If you leave the eggs out altogether, you might want to increase the liquid a little. I would love to hear if it works for you since I have other readers that are egg free.

  2. You have probably answered this question before on your other baked oatmeal recipes … but do old fashioned oats work too, or just quick cooking oats? Thanks!

  3. I’m adding this link to a post for recipe lion…love your baked oatmeal recipes!

  4. what if you dont have apple sauce? will it still work?

  5. My family loves apples & peanut butter as a snack. I’m wondering how you think your two baked oatmeal recipes with those ingredients would blend? I’m probably going to make one of each batch & then just mix them together, just to give it a shot.

    • I think they would make a great combo! I think you could easily mix them. That is a great idea!

      • Ok, I made it last night and it’s a hit this morning. The kids say it’s more filling, so they like that. I only made one batch, but used the full amount of peanut butter, applesauce, & apples called for in the separate recipes. I wanted the full flavor of both. Also, I used only 2 1/3ish cups of oatmeal & 2/3ish c. of ground flax.
        Thanks for all your baked oatmeal combos. I’m making double batches, freezing, etc., and it’s our new go-to breakfast recipe!

  6. Beverly says:

    I love the Baked oatmeal served at the Oregon Dairy Restaurant in Lancaster county. It is cake like and approx. 2-3 inched high. I have found no recipe to duplicate it. Most baked oatmeal recipes are very dense in comparison. My favorite is cranberry nut but they do serve blueberry, raspberry and cherry when in season. Do you have a recipe that sounds like this one? Thank you

  7. Can you suggest anything I could substitute for the applesauce? Nobody in my house likes it, so we never have any on hand. We love apple oatmeal, though, so I’d love to try this recipe. Thanks for any ideas!

  8. Michelle says:

    When you eat this would it have the same consistency as instant oatmeal prepared with milk? Or is this quite thicker than that? Do you reheat it with milk or eat as is?

    • No it is not like a bowl of oatmeal. It is not mushy like oatmeal. It is more dry and cake like than regular oatmeal. I like it reheated with milk, but my kids reheat and eat with no milk. So you can go either way on that. I hope that helps.

  9. Just wanted to thank you for this wonderful recipe! It is one of the few things I can make for a healthy breakfast and know that all 4 of my kids will enjoy it!

  10. Hi,
    I use whole, rolled oats….what would I need to do differently? Thanks!

  11. Do I need to worry about using Gluten Free Oats if I am eating a gluten free
    Diet? I know it’s not wheat but I’m just not sure.

    • It depends on how sensitive you are. If I had celiac disease I would be sure to use the gluten free ones. I use the gluten free ones because I react to the regular ones. Oats do not contain gluten, but the risk of cross contamination is high because of the way they are grown, transported, and processed. For those that are gluten intolerant and not celiac, I think you have to do what you find best for you. I hope that helps.


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