I love that this Overnight Baked Apple Oatmeal recipe can be prepared the night before! It’s an irresistible make-ahead breakfast that’s perfect for fall, with buttery oats studded with cozy cinnamon apples, topped with a crispy brown sugar streusel.
Craving more delicious apple recipes? This recipe for apple oat pancakes is another fall favorite, as is this quick apple bread. My homemade applesauce is another recipe I grew up with, I love that it’s chunky!
When the temperatures start to fall, my breakfast thoughts turn to a bowl of warm, hearty oatmeal. And of course, ANYTHING that features fresh seasonal apples. This easy baked apple oatmeal is the perfect solution to my autumn cravings. Even better, I can prepare this baked oatmeal recipe the night before! It’s everything I love in my apple cinnamon overnight oats, baked into a warm and cozy casserole-style breakfast that’s just as easy to make ahead.
Why I Love This Baked Apple Oatmeal
- Delicious textures. This comfy pan of baked oatmeal includes both steel-cut oats and old-fashioned oats, studded with chunks of fresh sauteed cinnamon apples.
- Buttery streusel. I sprinkle the top of this oatmeal with a generous amount of crispy brown sugar streusel. It’s a golden-baked crown of crunchy, yummy, sweet-and-salty heaven!
- Make it ahead. This baked apple oatmeal makes for the ultimate lazy morning breakfast, especially when we have guests staying with us for the holidays. What a treat it is to wake up to a fabulous fall breakfast that just needs to be popped into a hot oven!
Recipe Ingredients
This apple cinnamon baked oatmeal is a recipe in three acts: buttery cinnamon apples, tender baked oatmeal, and a crunchy streusel topping. Everything comes together using simple ingredients. I’ve included some notes here, and you’ll find a printable ingredients list in the recipe card after the post.
FOR THE SAUTEED APPLES
- Butter – I use unsalted butter in all my baking, so I can control the salt.
- Apples – Use a crisp, tart baking apple that holds up well in the oven. I recommend Haralson, Honeycrisp, Zestar!, or Granny Smith.
- Brown sugar – You can also use granulated sugar.
- Cinnamon – I ALWAYS include cinnamon when baking with apples, they just go together! Other good spices are nutmeg, ginger, cardamom, or a blend, like pumpkin pie spice.
- Apple cider – A splash of cold-pressed unfiltered apple cider gives these cinnamon apples the best flavor (you’ll find it in the refrigerated section of the grocery store in the fall). Regular apple cider or even apple juice works just fine.
FOR THE OATMEAL
- Butter – Melt the butter, so it distributes evenly throughout the oatmeal mixture.
- Milk – I use 1% milk. Use 2% or whole milk for a richer, fuller oatmeal.
- Applesauce – Look for unsweetened applesauce. This adds another layer of apple flavor and helps to loosen up the oatmeal texture.
- Eggs
- Brown sugar
- Spices – I use a combination of cinnamon and nutmeg in the oatmeal. See the apple ingredients above for easy substitutes.
- Kosher salt
- Vanilla extract – Use pure vanilla extract (not “imitation vanilla extract”) for the best flavor.
- Old-fashioned oats – Be sure to use old-fashioned rolled oats and not quick or instant oats. Old fashioned are meant to be cooked longer and will give the baked oatmeal more texture. Quick oats tend to get mushy.
- Steel-cut oats – I love the chewy texture that these oats offer. I always add some to my regular oats when making stovetop oatmeal, too. If needed, you can swap in additional old-fashioned oats instead.
- Streusel topping – This is similar to the topping that I use for my favorite old-fashioned apple crisp. To make it, you’ll cut room-temperature butter into a mix of oats, brown sugar, salt, and flour with baking powder for a crunchy bite.
How to Make baked oatmeal with apples and cinnamon
Making this overnight baked apple oatmeal is so easy, and all you need to do afterward is pop it into the fridge. It’ll be ready to go the next morning. It’s perfect for the holidays, I’ll often make it as a Christmas morning breakfast! Follow the steps below. Scroll down to the recipe card for the printable recipe instructions.
- Saute the apples. Start by melting butter in a large skillet, and stir in your apples, brown sugar, and cinnamon. Pour in a splash of apple cider before letting that cook until apples are softened, about 10 to 15 minutes. At this point, most of the cider should be reduced.
- Combine the wet ingredients. Meanwhile, whisk together the butter, milk, applesauce, and eggs with brown sugar, spices, and vanilla.
- Finish the oatmeal. Lastly, fold in the sauteed apples, old-fashioned oats, and steel-cut oats.
- Refrigerate overnight. Now, you’ll transfer the apple oatmeal mixture to a greased 2-quart baking dish. Press a sheet of plastic wrap flush against the surface of the oatmeal and pop the whole thing into the fridge overnight.
- Make the streusel. I like to prepare the streusel the night before, but I only add it to the oatmeal the next day when I’m ready to bake. To make it, add the dry ingredients to a bowl. Cut in the butter using a fork or pastry cutter until large pea-sized crumbs start to form. Keep the streusel covered in the fridge until the following morning.
- Bake! The following morning, take out your pan of apple oatmeal and let the oatmeal sit, uncovered, on the counter for a few minutes to take the chill off. Then, sprinkle the streusel evenly over the oatmeal. Bake at 375ºF for 30 to 35 minutes, or until the oatmeal is cooked through and the top is golden brown.
Can I Bake This Right Away?
If you want to simply make and bake on the same day, go right ahead. Just add the streusel to the top of the apple oatmeal mixture and pop it in the oven!
Tips and Variations
- Choose the right apples. I always want toothsome bites of apple (not apple mush), so I use apples that are crisp and hold up well during baking. See the ingredients section and the recipe card for suggestions.
- Mix up the apples. To add different flavors and textures, use two or more varieties of apples.
- Add some mix-ins. Chopped nuts or some dried fruit would be fun and delicious!
- Avoid a burnt streusel. If the streusel is browning more than you’d like while it’s baking, cover the top of the dish loosely with foil.
- Make it crispier. If you’d like the streusel to be more browned and crunchy, simply place the baking dish under the broiler for a couple minutes.
Serving Suggestions
This overnight apple cinnamon baked oatmeal is best enjoyed while it’s hot and fresh from the oven. It’s delicious on its own, or I’ll serve it in a bowl with a bit of warmed milk or light cream. It’s also great topped with a dollop of whipped cream or caramel syrup. Baked apple oatmeal even doubles as dessert when it’s reheated and served with a scoop of salted caramel ice cream!
How to Store
- Refrigerate. If you have any leftovers, cover the baking dish and refrigerate the baked oatmeal for up to 3 days.
- Reheat. Remove the baking dish from the refrigerator and let it sit on the counter. Loosely tent the baking dish with foil and heat it in a 350ºF oven until it’s thoroughly warmed, removing the foil at the end to crisp up the topping.
More Apple Recipes
Overnight Baked Apple Oatmeal
Ingredients
for the sauteed apples:
- 2 tablespoons unsalted butter
- 4 cups peeled and chopped apples see note
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ⅓ cup fresh pressed unfiltered apple cider
for the oatmeal:
- 2 tablespoons unsalted butter melted
- 2 cups milk
- 1 cup unsweetened applesauce
- 2 large eggs
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- 3 cups old fashioned oats
- 1 cups steel cut oats
for the streusel:
- ⅓ cup all-purpose flour
- ⅓ cup old fashioned oats
- ⅓ cup brown sugar
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- 4 tablespoons unsalted butter at room temperature, cut into 1/2” pieces, (do not melt)
Instructions
- Butter a deep 9'' square baking dish or a similar dish that holds about 2 quarts. Set aside.
- For the sauteed apples: In a large skillet over medium heat, melt the butter. Add apples, brown sugar, and cinnamon, and stir to coat. Pour in apple cider and cook until apples are soft and cider has reduced and mostly disappeared from the pan, about 10 to 15 minutes. Remove pan from heat and set aside.
- For the oatmeal: In a large bowl, whisk together butter, milk, applesauce, eggs, brown sugar, cinnamon, nutmeg, salt, and vanilla. Stir in the sauteed apples, then the old fashioned oats and steel cut oats.
- Transfer to prepared baking dish and spread oatmeal mixture evenly. Cover tightly with plastic wrap, pressing the wrap directly onto the surface of the oatmeal mixture. Refrigerate overnight.
- For the streusel: In a medium bowl, use a fork to stir together the flour, oats, brown sugar, salt, and baking powder. Using the fork, cut in the butter until there are large pea-sized crumbs. This can be prepared the night before, and covered, but don't add it to the oatmeal mixture until you are ready to bake it in the morning.
- To finish: The following morning, preheat oven to 375° F. Unwrap the oatmeal mixture and top it with the prepared streusel. Bake for 30 to 35 minutes, or until oatmeal is thoroughly hot and the streusel is golden brown. If you want the streusel to be more browned and crunchy, simply place under the broiler for a couple minutes.
Serve hot or warm, all on its own, or in a bowl with warmed milk or cream.
Notes
- Use tart/crisp apples that will hold up well when baked such as Haralson, Honeycrisp, or Zestar.
- Heavily adapted from King Arthur Flour Whole Grain Baking.
Nutrition Information:
This post was originally published in 2013 and updated in 2021.
This looks like apple crisp to me! Really want to make this soon!
Let me know if you and Dad like it! :)
This is the best kind of breakfast and that streusel topping makes it amazing!!
Thanks, Gaby! :)
Love this!! What a warm and cozy recipe!
I have never tried baked oatmeal, but have always wanted to and this looks like just the recipe to get me to dive in! It looks like apple crisp for breakfast, what could be better than that!??
I thought I was the last person to try baked oatmeal! ;)
How nice to wake up to a pan of this in the morning, Brenda. It looks absolutely delicious and so delightfully fall”ish”.
What a yummy way to eat oatmeal!!! Yum!!!
Do you thinking would matter if I used all old-fashioned oats?
I’m sure it would be just fine, Jessica. But the texture would be different. I just love steel cut oats! Please let me know if you give it a try.
This totally looks like a breakfast that could rival dessert, but much healthier, of course. ;) I never would have thought to put a streusel topping on baked oatmeal…brilliant! Thanks for sharing this one…pinned and I can’t wait to try it.
I hope you like it, Samantha – so nice to hear from you!
I seem to be having trouble finding steel cut oats. I’ve never seen them at my grocery store! Any ideas where I could find it?
I’ve never tried baked oatmeal and this looks delicious. I have a feeling I’m going to love this and hopefully my family will too! Thanks for sharing.
I have seen it next to the oatmeal at our grocery store. It’s also in the organic section at our store, with all the Bob’s Red Mill products. And I’ve seen it sold in bulk at stores like Whole Foods. I hope you find some, Christina – I love steel cut oats!
I so want to go apple picking and then whip this delicious treat up! Love all the flavors!
We’re picking apples off of our trees faster than we can eat them right now. Definitely adding this to our list of recipes to try!
Oh my gosh, Brenda! You have really outdone yourself with this recipe. I could easily see this as dessert as well as breakfast. Yum.
Ahhhh…thanks, Lana. :)
Oh my gosh! This sounds and looks amazing!
Love this! I need to whip it up for the kids to enjoy before school!
I bet this smells amazing in the oven! Like Liz, I got a lot of apples to use… and I know just the recipe! ;)
It surely does! It’s a beautiful way to wake up the house! ;)
I love oatmeal and this looks to die for Brenda. Yum!
Oh that topping! Wow, it looks incredible! What a warm, cozy and healthy fall morning breakfast. Sounds perfect right now!
We went apple picking this weekend and I am up to my knees in apples!!! This would be perfect for the weekend…especially the topping. ;)
Haralsons, Cortlands, and McIntosh are my absolute favorite apples for baking! I lived in the Twin Cities (home of the honeycrisp) for 4 years, and apple picking in Stillwater every fall was a must. I just went picking last weekend and have a slew to use up, and now I know just how :) Bring on the baked oatmeal!
Great to hear from you, Erin! We live near Stillwater – that’s where our apples came from! :)
This looks SO SO good!!!! We just went to our favorite orchard last weekend and had the best time! Perfect weather. Although we were bummed to discover the Honeycrisp were long gone as were the Zestars. :( We still picked a ton of apples and brought home apple cider. I’m going to make this ASAP. Wishing I had it right now on this cool fall morning.
We still have some Honeycrisp and Zestar around here, but it’s crazy how fast they disappear. I couldn’t believe how little Haralsons were left, and they just started picking a few days before I went!