Warm and comforting — a slab of Apple Pie Baked Oatmeal makes a hearty breakfast. It’s packed with juicy apples, warming spices, and rolled oats. Bake a pan and you’ll have mornings covered for the whole family or leftovers to reheat for several days. Finish with a drizzle of maple syrup and a spoonful of cream or yogurt for a delightful breakfast, brunch, or snack.
Thanks to Organic Washington Apples for sponsoring this post so I can share this delicious recipe and highlight my favorite apples for snacking and baking.
Looking out at falling snow, I often daydream about sunlit orchards and warm late-summer days. A crisp bite of apple brings that memory back instantly — the snap, the juice, the fresh sweetness. That bright, orchard-like flavour comes through in Washington Organic apples and makes them a lovely treat any time of year.
Washington Organics are available in every popular apple variety, so they’re easy to find for fresh eating or baking. Choosing organic fruit gives me peace of mind about the food I serve my family.
Washington State is renowned for apple growing: nutrient-rich soils, an arid climate moderated by irrigation, and modern growing practices yield consistently high-quality fruit. No matter which Washington Organic variety I choose, the apples taste fresh and flavorful.
The Gala apples I use in this Apple Pie Baked Oatmeal are sweet and juicy, which makes this breakfast taste like a slice of apple pie without the fuss.
If you want a filling, warming breakfast that keeps you satisfied, try Apple Pie Baked Oatmeal. It combines the fiber of oats with the natural sweetness of apples and the comforting spices of cinnamon and nutmeg. Top with maple syrup and cream or a spoonful of tangy yogurt for extra richness.
Apple Pie Baked Oatmeal is an Easy Breakfast
This baked oatmeal is simple: whisk an egg with milk, oats, sugar, butter, and spices, then core and dice two large Washington Organic apples (no need to peel organic fruit). Mix everything, pour into a baking dish, and bake until the oats set and the apples are tender. You avoid stirring a pot of porridge on the stove and can leave the oven to do the work while you get ready. When it comes out, the kitchen smells like apple pie and the oats are creamy with soft apple chunks.
Leftovers reheat beautifully, so you can enjoy this for several mornings.
Serve it cut into squares or scoop it into bowls — both work well.
Apple pie for breakfast? Absolutely.
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Kitchen Frau Notes: I prefer Washington Organics for this baked oatmeal so I can leave the peel on the apples for extra fiber and nutrients.
Large-flake old-fashioned rolled oats give the best texture in this recipe. Quick oats will work and still taste great, but the texture will be finer and denser.
Apple Pie Baked Oatmeal
- 1 large egg
- ¼ cup brown sugar (or 3 tablespoons maple syrup)
- ¼ cup (60 ml) melted butter, cooled
- 1½ teaspoons apple pie spice (or 1¼ teaspoons cinnamon + ¼ teaspoon nutmeg + ⅛ teaspoon allspice)
- 1 teaspoon baking powder
- ¼ teaspoon fine sea salt
- 2 cups (480 ml) milk
- 2 cups (200 g) large-flake old-fashioned rolled oats
- 2 large Washington Organic apples
Preheat the oven to 375°F (190°C). Butter an 8″ or 9″ square baking dish (20 or 23 cm) or a 2‑quart casserole dish.
In a large bowl, whisk the egg with the brown sugar and melted butter. Add the spice, baking powder, salt, and milk, then stir in the rolled oats.
Quarter the apples, remove the cores, and dice them with the peel on. Add the apples to the oat mixture and stir to combine — the batter will be quite loose.
Pour the mixture into the prepared dish and bake for 35 to 40 minutes (a 9‑inch pan will take about 35 minutes; an 8‑inch pan may need around 40 minutes since the mixture is thicker).
Serve warm, cut into squares or spooned into bowls. Offer maple syrup or brown sugar, cream or yogurt, and fresh apple slices if desired. Store covered in the refrigerator for up to 5 days. Reheat individual portions in the microwave or covered with foil in a 350°F (175°C) oven for 10–15 minutes.
Serves 4 to 5.
Guten Appetit!
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