There’s something so grounding about starting the day with a warm, nourishing breakfast — especially one that fills your kitchen with the comforting smell of cinnamon and apples. These baked apple and cinnamon oats are everything I love in a breakfast: simple to make, subtly sweet, and something the whole family enjoys (even the pickiest little ones).
This recipe is especially lovely as part of a weekly breakfast meal prep routine. You can make a batch on Sunday and enjoy it through the week — just warm it up in the morning, top with a spoonful of creamy yogurt and a drizzle of honey, and you’ve got a no-fuss, nourishing breakfast that still feels a little special.
And the best part? You can bake it in the oven or the air fryer — whatever suits your rhythm that day.
I first started making baked oats a few years ago, but to be honest, they weren’t an immediate hit. My children didn’t love the crunchy nut-and-seed topping I added, and I quickly shelved the idea. But earlier this year, I gave it another try — and this time, it’s been a total winner.
So far, we’ve kept to two flavours: this cosy baked apple and cinnamon, and a bright blueberry and lemon zest version. The beauty of this recipe is that the base stays the same — you simply adjust the fruit, spices, and flavourings depending on the season or what you have on hand.
It’s simple, satisfying, and gently sweet — a breakfast we come back to again and again.
Why We Love It:
Kid-friendly and naturally sweetened
Freezer-friendly and perfect for breakfast meal prep
Full of fiber and slow-burning energy
Beautiful with a spoon of Greek yogurt and local honey
Can be made dairy-free, egg-free, or gluten-free with easy swaps
How We Serve It
A warm square of oats with plain Greek yogurt, a touch of honey, and some extra apple slices
Packed into lunchboxes for a school snack
Frozen in portions and warmed up in the morning with a splash of oat milk
Drizzled with nut butter for something extra satisfying
Instead of adding a seed and nut topping, make a crispy apple topping no fussy eater can’t refuse.
Make It Your Own
This recipe is wonderfully flexible. Try adding:
A grated pear, banana or blueberries instead of apples
A handful of chopped dates or sultanas
Chia seeds or ground flax for extra nutrition
A pinch of nutmeg or cardamom
A scoop of protein powder for older kids or teens
You can also make it egg-free by swapping in two “chia eggs” (1 tbsp chia seeds + 2.5 tbsp water per egg), and it works beautifully with any non-dairy milk.
When I make this for the kids, I double the recipe and freeze half. On rainy mornings when everything feels rushed, we gently warm it up, add a creamy topping, and slow down for a few quiet bites before the day begins. It’s a small ritual—but those are often the ones that matter most, aren’t they?
While making this recently, I used my grandma’s old mixing bowl. I snapped a picture and found myself thinking about heirlooms—how we pass down not just recipes and kitchen tools, but memories too. So many of those memories are wrapped in food, in laughter, in little messes and second helpings.
If you’d love to spend more time cooking with your children but don’t feel confident in the kitchen, join our weekly cooking club. Let’s build memories together—and pass down not just skills, but the joy of cooking.
This comforting breakfast bake is full of goodness — rolled oats, blended apples, cinnamon, and a buttery baked apple topping. It’s easy to mix up in one bowl (less washing up!) and perfect for slow mornings or weekly meal prep.
Scale
Ingredients
2½ cups old-fashioned rolled oats
¼ cup brown sugar
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
2 large eggs
1 tsp vanilla essence
1 cup milk (dairy or plant-based)
1 tin of unsweetened apples, blended (drain first if very watery)
Apple Topping:
2 medium apples, diced
1 tbsp lemon juice
2 tbsp brown sugar
1 tbsp cornstarch
½ tsp cinnamon
1 tbsp melted butter
Instructions
Preheat your oven to 180°C
Grease a baking dish or use parchment paper to line it.
In a large bowl (or directly in your casserole dish if you’re going for minimal clean-up), combine the dry ingredients: oats, brown sugar, salt, cinnamon, and baking powder.
In a separate bowl, whisk together the eggs, milk, vanilla, and the blended apples.
Pour the wet mixture into the dry and stir until combined
Make the Apple Topping:
Mix the cornstarch, cinnamon, and sugar together in a small bowl.
Toss the diced apples in the melted butter, then stir them through the spiced sugar mixture.
Add a splash of lemon juice to brighten the flavours.
Scatter the coated apples gently over the top of your oat mixture.
Bake:
Bake for 45 minutes, or until golden on top and just set in the centre. Let it cool for 5–10 minutes before slicing.
Notes
Serving Suggestions:
Warm with Greek yogurt and a drizzle of honey
Packed into lunchboxes as a healthy treat
Served cold with a splash of milk or warmed up from frozen
Topped with almond butter or crushed nuts for extra crunch
Please may I get Gluten Free recipes from you if possible and this is just what I enjoy for the family