Baked Apple Oatmeal With Greek Yogurt

The first time I made baked oatmeal was actually a happy accident I was trying to use up apples that were going soft and some oats I had bought in bulk. My roommate walked into the kitchen asking what smelled like fall mornings and ended up eating half the pan straight from the oven. Now it is the only breakfast my kids actually request by name, especially on those chilly weekends when everyone stays in pajamas until noon.

Last autumn I brought this to a brunch potluck and three different people asked for the recipe before they even finished their first bite. My friend Sarah said it reminded her of her grandmother's kitchen, which is honestly the best compliment I have ever received about something I baked. It has become my go-to when I want to bring something that feels homemade and comforting without spending hours in the kitchen.

Ingredients

• 2 cups old-fashioned rolled oats: These give you the perfect texture, not too mushy and not too chewy, instant oats just do not work the same way here
• 1 ½ cups milk: I have used everything from whole milk to oat milk and it always turns out beautifully
• 2 large eggs: These bind everything together and give the baked oatmeal its cake-like structure
• ⅓ cup pure maple syrup or honey: This provides just enough sweetness without overpowering the natural apple flavor
• 2 tbsp melted unsalted butter or coconut oil: Butter adds that classic richness but coconut oil gives a lovely subtle sweetness
• 1 tsp pure vanilla extract: Do not skip this, it really rounds out all the warm spices
• 1 ½ tsp ground cinnamon: This much might seem bold but it creates that cozy spiced flavor we all love
• ¼ tsp ground nutmeg: A little goes a long way and adds such depth to the spice profile
• ½ tsp baking powder: This helps the oatmeal puff up slightly and become tender
• ¼ tsp salt: Just enough to balance the sweetness and enhance all the flavors
• 2 medium apples: I like Gala or Honeycrisp for their natural sweetness and how they hold their shape
• 1 tbsp lemon juice: Keeps the apples from browning and adds a bright contrast to the warm spices
• 1 tbsp brown sugar: This little bit helps the apples caramelize beautifully in the oven
• ¼ tsp ground cinnamon: Coating the apples in their own cinnamon layer creates pockets of intense spice
• 1 cup plain Greek yogurt: The cool creamy topping against the warm spiced oatmeal is absolute perfection
• 2 tbsp pure maple syrup or honey: Sweeten the yogurt to your taste, I usually start with less
• ¼ cup toasted walnuts or pecans: The crunch takes this over the top, though it is completely optional

Instructions

Get your oven ready:

Preheat to 350°F and grease an 8x8 baking dish with butter or coconut oil

Whisk the wet ingredients:

Combine eggs, milk, melted butter, maple syrup and vanilla until smooth and slightly frothy

Mix the dry base:

Add oats, baking powder, cinnamon, nutmeg and salt to the wet mixture, stirring until everything is well coated

Prep the apples:

Toss the diced apples with lemon juice, brown sugar and that extra pinch of cinnamon

Combine everything:

Fold the spiced apples gently into the oat mixture until evenly distributed

Spread and bake:

Pour into your prepared dish and bake for 35 to 40 minutes until golden and just set in the center

Make the topping:

While it cools slightly, whisk the Greek yogurt with maple syrup until silky smooth

Serve it up:

Cut into squares and add a generous dollop of sweetened yogurt with toasted nuts if you like

Save

My daughter now asks for this on her birthday morning instead of cake, which I think says everything about how special it feels to eat. There is something about the combination of warm spiced apples and cool creamy yogurt that just makes people pause and appreciate the moment.

Make It Your Own

I have learned that this recipe is incredibly forgiving and welcomes all kinds of additions. Sometimes I throw in a handful of raisins or dried cranberries with the apples, and other times I add a sprinkle of chopped pecans right into the batter for extra crunch throughout.

Storage And Reheating

This keeps beautifully in the refrigerator for up to four days and actually develops more flavor overnight. I like to reheat individual portions in the microwave for about 30 seconds, though a few minutes in a low oven works wonderfully if you are serving several people.

Serving Suggestions

A warm square of this alongside a steaming cup of Earl Grey tea has become my ultimate Sunday morning ritual. The tannic tea cuts through the richness perfectly and creates such a cozy moment, especially when there is still a chill in the air outside.

• Try swapping pears for apples in late summer for a lovely seasonal variation
• Add a scoop of vanilla ice cream instead of yogurt for an indulgent dessert version
• Double the recipe and bake in a 9x13 pan for holiday brunches or overnight guests

Save

There is something profoundly satisfying about serving a breakfast that feels like a warm hug, and this baked oatmeal delivers exactly that.

Recipe Questions & Answers

→ Can I make baked oatmeal ahead of time?

Yes, this baked oatmeal keeps refrigerated for up to 4 days. Cut into squares before storing and reheat individual portions in the microwave for 1-2 minutes or in a 350°F oven until warm.

→ What type of apples work best?

Firm apples like Granny Smith, Honeycrisp, or Braeburn hold their shape well during baking. Softer varieties like Red Delicious will break down more, creating a softer texture throughout.

→ Can I substitute the milk?

Any milk works including dairy, almond, oat, soy, or coconut milk. Keep in mind that non-dairy milks may result in slightly less creamy texture but still taste delicious.

→ Is this suitable for gluten-free diets?

Yes, simply use certified gluten-free rolled oats. Ensure all other ingredients, especially baking powder and spices, are labeled gluten-free if needed for your dietary requirements.

→ Can I freeze baked oatmeal?

Absolutely. Cut into squares, wrap individually in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

→ What can I use instead of eggs?

Flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) or commercial egg replacers work well. The texture may be slightly more tender but still holds together nicely.