This baked apple oatmeal combines the warm spice of apple pie with a cinnamon-scented baked oatmeal topping, finished with a generous drizzle of an easy homemade peanut butter caramel sauce. It’s a comforting, crowd-pleasing breakfast or brunch that oatmeal lovers will adore.
The team behind Fit Foodie Finds built their reputation on creative oatmeal recipes, and this baked apple oatmeal is a standout in that collection. It’s part apple pie, part baked oatmeal, and fully delicious — a recipe designed to be simple to prepare while still impressive to serve.
What I love about this recipe
One-skillet method. The apples are sautéed on the stovetop, the oat mixture is added, and the whole dish finishes in the oven — minimal cleanup, maximum flavor.
Peanut butter caramel drizzle. Made from peanut butter, coconut oil, and maple syrup, the sauce is an easy, indulgent finishing touch.
Beautiful to serve. Though straightforward to make, this baked oatmeal looks stunning on a brunch table and pairs well with yogurt, whipped cream, or a scoop of vanilla ice cream if you want to treat it like a dessert.
A Few Main Ingredients
- Apples: Granny Smith apples provide a tart contrast to the sweet maple syrup, but any baking apple will work. For best texture with this bake time, peel the apples.
- Quick-cooking oats and flour: These create the chewy, tender base for the baked oatmeal topping.
- Eggs: Eggs act as a binder and add lightness once baked.
- Pure maple syrup: A natural sweetener that lends a warm flavor without processed sugars.
- Unsweetened almond milk: The liquid that cooks the oats; regular milk can be used if preferred.
- Cinnamon: A key spice woven through both the apple layer and oatmeal topping.
- Vanilla extract: A splash of vanilla enhances the overall flavor profile.
The full ingredient list for the recipe appears in the recipe section below.
Tip: Use a large, deep skillet that is oven-safe so the apples and oat topping have room. A Dutch oven or enamel cast-iron pan will also work.
Storing Leftovers
Once the baked oatmeal has cooled, cover the skillet with foil and refrigerate, or portion the oatmeal into meal-prep containers for easy single servings. Stored in the refrigerator, it keeps for up to 5 days. For best texture, reheat single servings in the oven or microwave until warm, and add an extra drizzle of the peanut butter caramel before serving.
More baked oatmeal flavor ideas
- Strawberry rhubarb baked oatmeal
- Peanut butter banana baked oatmeal
- Apple cinnamon baked oatmeal
- Banana berry baked oatmeal
- Berry dark chocolate oatmeal bake
- Lemon blueberry vegan baked oatmeal
- Pumpkin baked oatmeal
Baked Apple Oatmeal Recipe
In this baked apple oatmeal, cinnamon-spiced apples sit under a tender oatmeal topping and everything is finished with a peanut butter caramel sauce. Like apple pie, but easier to make and perfect for breakfast or brunch.
By: Lee Funke
Prep: 20 mins Cook: 30 mins Total: 50 mins Servings: 8
Ingredients
Apple Ingredients
- 2 tablespoons coconut oil
- 5 Granny Smith apples, peeled and sliced
- 1/3 cup maple syrup
- 2 teaspoons ground cinnamon
Wet Ingredients
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup almond milk (or dairy milk)
- 2 tablespoons coconut oil, melted
Dry Ingredients
- 2 cups quick-cooking oats
- 1/2 cup white whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
Peanut Butter Caramel Ingredients
- 2 tablespoons peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the apples: heat the coconut oil in a large, 12-inch oven-safe skillet or enamel pan over medium-high heat. Add the sliced apples and cook 1–2 minutes, stirring occasionally.
- Add the maple syrup and cinnamon to the apples and toss to coat. Continue cooking 3–4 minutes or until the apples begin to brown. Remove from heat and set aside.
- In a mixing bowl, whisk together all wet ingredients until combined. Add the dry ingredients to the wet ingredients and stir until evenly mixed.
- Spread the cooked apples evenly across the bottom of the skillet. Pour the oat mixture over the apples and spread to cover them evenly.
- Bake the oatmeal in the preheated oven for about 20 minutes, or until the top is set and lightly golden. If using an enamel cast-iron pan, check at 15 minutes as some pans retain more heat and may finish sooner.
- While the oatmeal bakes, make the peanut butter caramel: combine peanut butter, maple syrup, and melted coconut oil in a small bowl. Heat briefly if needed to loosen, then stir until smooth. Allow to thicken slightly before serving.
- Remove the baked oatmeal from the oven and serve warm with a drizzle of peanut butter caramel on top. Optional: add Greek yogurt, whipped cream, or a scoop of vanilla ice cream for a richer treat.
Tips & Notes
- Pan type affects bake time: enamel cast-iron pans run hotter and may require checking for doneness at 15 minutes.
- Peeling the apples helps ensure tender fruit in the finished bake, especially with a shorter baking time.
- To meal prep, cool completely, portion into containers, and refrigerate for up to 5 days. Reheat individual portions in the microwave or oven and add extra sauce just before serving.
Nutrition (approximate per serving)
Calories: 345 kcal, Carbohydrates: 51 g, Protein: 5 g, Fat: 15 g, Fiber: 5 g, Sugar: 32 g
Nutrition information is automatically calculated and should be used as an approximation.
If you enjoy this recipe, leave a comment below and tag your photos on social media with #fitfoodiefinds — we love to see your versions!
Photography: Photos in this post are by Sierra Ashleigh Photography.