Apple Pie Baked Oatmeal with Cinnamon Streusel

This Apple Pie Baked Oatmeal tastes like your favorite fall pie but lands on the breakfast table with a handful of pantry staples. Creamy oats, soft spiced apples, and a crisp cinnamon streusel come together in one dish, no stirring or fuss.

It’s the kind of hands-off morning meal that fills the kitchen with that cozy apple pie scent, and it’s sturdy enough to reheat for days. Make it once, eat well all week.

Why This Apple Pie Baked Oatmeal Works

The oats soak up a spiced custard while the apples soften just enough to keep a little bite. A simple streusel of oats, butter, and cinnamon bakes into a golden, crunchy layer that makes every spoonful something to look forward to.

Unlike stovetop oatmeal, this version cuts the morning rush to zero. It’s a true make-ahead: just bake, cool, slice, and reheat squares with a splash of milk. The flavor deepens in the fridge, so leftovers are almost better than the first day.

Ingredients

• 2 cups old-fashioned rolled oats: use certified gluten-free if needed
• 1½ tsp baking powder
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup milk: any variety (dairy or unsweetened almond work well)
• ½ cup plain Greek yogurt: adds richness; use a non-dairy yogurt for vegan
• 2 large eggs: or flax eggs (see Variations)
• ¼ cup maple syrup: or honey
• 2 tbsp melted butter: or coconut oil
• 1 tsp vanilla extract
• 2 medium apples: use a firm-sweet variety like Honeycrisp or Gala, peeled and diced (about 2 cups)
• ⅓ cup old-fashioned rolled oats: for the streusel
• ¼ cup all-purpose flour: for the streusel; use oat flour for gluten-free
• 2 tbsp brown sugar: for the streusel
• ½ tsp ground cinnamon: for the streusel
• 2 tbsp cold butter: for the streusel, cut into small pieces

Variations / Substitutions

• Dairy-free: use almond milk, coconut yogurt, and vegan butter or coconut oil. Replace eggs with flax eggs (2 tbsp ground flax + 5 tbsp water, let sit 5 minutes).
• Gluten-free: ensure oats are certified gluten-free and use oat flour in the streusel.
• Sweetener: maple syrup can be swapped for honey, agave, or melted coconut sugar. For a less sweet bake, reduce to 2 tbsp.
• Apples: any firm baking apple works (Granny Smith for tartness, Braeburn for sweetness). Pears make a nice swap.
• Add-ins: fold in ½ cup chopped walnuts or pecans for crunch, or a handful of raisins.

If you love this, try my Classic Baked Oatmeal or a simple stovetop Apple Cinnamon Oatmeal.

How to Make Apple Pie Baked Oatmeal

Step 1: Whisk the Wet Ingredients

Preheat the oven to 375°F (190°C) and grease an 8×8-inch or 9×9-inch baking dish. In a large bowl, whisk together the 1 cup milk, ½ cup Greek yogurt, 2 eggs, ¼ cup maple syrup, 2 tbsp melted butter, and 1 tsp vanilla until smooth.

The mixture should be even in color, with no streaks of egg. The yogurt thickens the custard just enough to hold its shape while keeping the oats creamy, but if you’re out, extra milk with a teaspoon of lemon juice works as a stand-in.

Step 2: Stir in the Oats and Dry Mix

In a separate bowl, toss the 2 cups oats, 1½ tsp baking powder, 1½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt until evenly distributed. Pour the dry mixture into the wet ingredients and stir with a spatula just until no dry pockets remain. The batter will be loose and soupy; that’s exactly what you want.

This thin liquid bakes into a tender, sliceable oatmeal. If it looks too thick, you can add a splash more milk, but resist the urge to overcorrect. Oats need time to absorb moisture.

Step 3: Fold in the Apples

Gently fold in the diced apples. All those little pieces should be coated in the oat mixture, not left in a clump at the bottom. The apples will release some juice as they bake, which creates pockets of soft, spiced fruit throughout.

If you’re chopping ahead, toss the apples with a little lemon juice to keep them from browning, but it’s not necessary if you’re moving quickly. A mix of two apple varieties gives the best flavor.

Step 4: Sprinkle Over the Streusel

In a small bowl, combine the ⅓ cup oats, ¼ cup flour, 2 tbsp brown sugar, and ½ tsp cinnamon. Add the 2 tbsp cold butter and use your fingers to rub it into the dry ingredients until you have coarse crumbs with pea-sized butter bits. Sprinkle this evenly over the oatmeal batter.

The streusel will turn craggy and golden in the oven, giving you that crisp top you’d expect from a real apple pie. If you like extra crunch, you can double the streusel and save some for another bake.

Step 5: Bake Until Golden and Set

Bake on the center rack for 35 to 40 minutes, until the top is deeply golden and the center is set with just a slight jiggle. A knife inserted near the middle should come out with a bit of moisture but no wet batter. If the top browns too fast before it’s set, tent loosely with foil.

Your kitchen will smell amazing around the 25-minute mark. Let the oatmeal rest in the pan on a wire rack for at least 10 minutes after baking. This pause lets the custard finish setting so you get clean slices.

Step 6: Scoop and Serve Warm

Scoop generous squares onto plates and serve warm, with a drizzle of maple syrup or a splash of cold milk. A dollop of plain yogurt or a dusting of extra cinnamon makes it feel special. The streusel stays crunchy on that first day, and the soft apples shine through every bite.

Tips for the Best Baked Oatmeal

• Pick firm apples like Honeycrisp, Gala, or Braeburn. Softer varieties like McIntosh break down and turn mushy.
• For an extra crispy top, pop the pan under the broiler for 1 minute after baking. Keep a close eye so the streusel doesn’t burn.
• Cool completely, slice, and pack individual squares in airtight containers for a grab-and-go breakfast all week. Pack a small container of milk or yogurt on the side to pour over after reheating.
• To feed a larger group, double the recipe and bake in a 9×13-inch pan. The bake time will change, so check the table below.

Bake times by pan size:

Storing Leftover Baked Oatmeal

• Refrigerate: store squares in an airtight container for up to 5 days. The texture holds well, and the spice flavor deepens.
• Reheating: warm individual squares in the microwave with a splash of milk for 1 to 2 minutes, or place in a 350°F oven for about 10 minutes until heated through.

Frequently Asked Questions

Can I use steel-cut oats?

No, steel-cut oats require much more liquid and a longer cook time. They’ll stay tough and chewy in this recipe. Stick with old-fashioned rolled oats.

Can I make this completely dairy-free?

Yes, use a non-dairy milk, dairy-free yogurt, and coconut oil or vegan butter. Replace the eggs with flax eggs as described in the Variations above.

Can I freeze the baked oatmeal?

Absolutely. Wrap individual squares in plastic wrap, place in a zip-top bag, and freeze for up to 3 months. Thaw overnight in the fridge and reheat.

What can I use instead of apples?

Pears are an excellent swap and need no recipe adjustments. Berries work too, but they release more liquid, so reduce the milk by 2 tablespoons to keep the oatmeal from becoming soggy.

Apple Pie Baked Oatmeal Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 2 cups old-fashioned rolled oats
• 1½ tsp baking powder
• 1½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup milk
• ½ cup plain Greek yogurt
• 2 large eggs
• ¼ cup maple syrup
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 2 medium apples, peeled and diced (about 2 cups)
• ⅓ cup old-fashioned rolled oats
• ¼ cup all-purpose flour
• 2 tbsp brown sugar
• ½ tsp ground cinnamon
• 2 tbsp cold butter, cut into small pieces

Method

 

1. Preheat oven to 375°F (190°C) and grease an 8×8-inch or 9×9-inch baking dish.
2. In a large bowl, whisk the milk, yogurt, eggs, maple syrup, melted butter, and vanilla until smooth.
3. In a separate bowl, combine the 2 cups oats, baking powder, 1½ tsp cinnamon, nutmeg, and salt. Stir the dry mixture into the wet ingredients until just combined.
4. Fold in the diced apples until evenly distributed.
5. For the streusel, mix the ⅓ cup oats, flour, brown sugar, and ½ tsp cinnamon. Cut in the cold butter with your fingers until coarse crumbs form. Sprinkle over the oatmeal.
6. Bake 35 to 40 minutes until the top is golden and the center is set with only a slight jiggle. Let rest 10 minutes, then scoop and serve warm.

Notes

Use firm apples like Honeycrisp or Gala for the best texture. The baked oatmeal will firm up as it cools, so that 10-minute rest is key for neat slices. Store leftovers in the fridge for up to 5 days.