Make-Ahead Apple Cinnamon Baked Oatmeal – Ben's Herbs Place
by Ben's Herbs Place
Busy mornings, solved! Bake one pan of this cozy apple cinnamon oatmeal on Sunday and the whole family has a warm, fiber-rich breakfast ready all week. It's naturally sweetened with fall apples and a little maple syrup, and the kids can help stir.
Ingredients (9x13 pan, 9 squares)
- 3 cups old-fashioned rolled oats
- ⅓ cup chopped pecans or walnuts, plus more for topping
- 2 tsp ground cinnamon
- 1½ tsp baking powder
- ¼ tsp ground nutmeg
- ½ tsp salt
- 2½ cups milk (dairy or unsweetened almond)
- 2 large eggs
- ⅓ cup pure maple syrup
- ¼ cup melted butter or coconut oil
- 2 tsp vanilla extract
- 2 medium apples, cored and diced (about 2 cups)
Steps
- Heat the oven to 375°F and grease a 9x13 baking dish.
- In a large bowl, mix the oats, nuts, cinnamon, baking powder, nutmeg and salt.
- In another bowl, whisk the milk, eggs, maple syrup, melted butter and vanilla.
- Stir the wet ingredients into the dry, then fold in most of the diced apples.
- Pour into the dish, scatter the remaining apples and extra nuts on top.
- Bake 35–40 minutes, until golden and set in the center. Cool 10 minutes and cut into 9 squares.
Weekly Meal-Prep Tip
Store squares in the fridge up to 5 days, or wrap individually and freeze up to 3 months. Reheat 45–60 seconds in the microwave and top with Greek yogurt, a splash of milk or a drizzle of maple syrup. Swap in pears or add a handful of dried cranberries for variety. Grab-and-go breakfasts mean fewer drive-thru stops on school mornings! 🍎🌿