If you’re anything like me, you’ve occasionally woken up with a craving for apple pie. I know. It’s completely unacceptable behaviour, but there you have it.

I blame my friendly neighbours to the South for this breakfast crush. Although the apple pie is rooted in European heritage, the Americans embraced various versions of it early on and it evolved into one of their iconic desserts. Apple pie is such a beloved comfort food that I’m dreaming about it on cold winter nights and waking up hankering for a slice with my breakfast.

Unless it happens to be the day after Thanksgiving, I generally don’t have a crumb of pie around to go with my morning coffee. However, thanks to the baked oatmeal recipe below, I have better option for breakfast that is easily just as tasty and much more hearty.

Oats are an absolute staple in my kitchen, starring in granola, muffins, pancakes and much more. We even bake oatmeal into bread for a soft loaf that is perfect for snacking. Yes; as they are easy to source, affordable and nutritious, oats of every variety should be stocked in your pantry.

Our breakfasts frequently consist of simple porridge, but occasionally we like to change things up, and that is where today’s recipe for Apple Pie Baked Oatmeal comes into the picture. Rolled oats and grated apple are mixed up with eggs and spices and baked up, pudding-style. It’s not overly sweet – this is breakfast, after all – but you can always finish the baked oatmeal with another drizzle of honey.

This is a good recipe to invite the children into the kitchen to help you prepare. The smallest hands can whisk the eggs or butter the baking dish, and the more skilled helpers can grate the apple and measure the remaining ingredients.

When it has baked and perfumed the entire house in the process, pour yourself a coffee and gather the family together to enjoy what is sure to become a new breakfast favourite.

Apple Pie Baked Oatmeal

This hearty breakfast is reminiscent of classic apple pie and will equip you with vitality for these cold winter days.

Serves 4

  • 2 cups rolled oats
  • ½ cup buttermilk
  • pinch of salt
  • 3 large eggs
  • 1 cup almond milk
  • ½ tsp vanilla
  • ¼ cup liquid honey
  • 2 Tbsp unsalted butter, melted
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp freshly grated nutmeg
  • 1 apple, grated

Combine rolled oats, buttermilk, salt and 1-1/2 cups of water in a large mixing bowl to soak. Stir to blend, then cover with a towel and leave the mixture on the counter. Soak the oats overnight or up to 24 hours. Soaking oats makes them more digestible and helps your system absorb a greater percentage of the nutrients in the oatmeal.

Preheat the oven to 350F (175C) and butter an 8×10-inch baking pan.

In a large bowl, beat eggs until frothy. Pour in the almond milk, vanilla, honey and melted butter and mix well. Sift in the baking powder, cinnamon and nutmeg and combine.

In a colander, drain the oats to remove excess liquid. Add soaked oats to the egg mixture.

Quarter the apple and remove the core. Grate apple on the large side of a box grater then add to the oat mixture and combine well.

Pour mixture into the prepared pan. Add additional apple slices on top, if desired. Place the oats in the preheated oven and bake for 40 -45 minutes or until light golden on top.

Let stand for 5 minutes. Serve warm with milk or cream and additional honey.

Do you have a favourite cold weather breakfast?

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  • Siobhan

    Could the whole thing be prepared the night before? Don’t fancy waiting an hour for my hot breakfast but it sounds amazing!

    • simplebites

      Totally, Siobhan. It reheats very well. I hope you enjoy.

  • Jane Burns

    No almond milk where I live…..can I use normal cows milk ??

    • simplebites

      Cows milk is perfectly fine, Jane. We use it half the time and there is no significant change to the result. Enjoy.

  • Amber | Food Fanatic

    I’m in love, and happen to have some buttermilk that needs using up stat. I’ll have to substitute regular milk like Jane because I have everything else, and it seems silly to go to the store for just almond milk. By the way – I’m totally turning this into brinner.

    • simplebites

      Best idea ever, Amber.

  • Brian

    Great recipe Aimee

  • April Calo

    I’m going to make this for breakfast tonight. Not only will my husband enjoy it, I have a feeling that my 1 year old will like it too! Thanks for the recipe!

  • Marjorie Oxman

    Could you substitute quick oats in this recipe? If so, how would that affect cooking/soaking times?

    • simplebites

      That’s good question, Marjorie. I don’t see why not, but I suspect the cooking time would be a little less. I’ll tell you what, I’ll test it out tonight and get back to you, okay?

      • Marjorie Oxman

        Great, thanks. I’ll check in tomorrow.

        • simplebites

          So, the results are in: it works, but the texture with quick isn’t quite as appealing. It’s a tad mushier, but still delicious! I cut back on the amount of almond milk (I used 3/4 cup) and baked the oatmeal for 55 minutes.Hope that helps.

          • Rachel Oberg

            Aimee you are amazing. :)

  • Rossella

    Being Italian I’m not used to eat oatmail. Therefore I was looking for a reliable recipe like yours. Thanks a lot.

  • Krista Sanderson

    I’m assuming it’s fine to leave the mixture unrefrigerated with dairy in it up to 24 hrs? Is this because of the acid in buttermilk? Thank you! Looks really delicious.

    • simplebites

      Hi Krista, Yes, it is fine to leave it out for 24+ hours. The buttermilk helps remove the phytic acid in the oats, which makes them more digestible and helps your system obtain more of the nutrients in the oats. Enjoy!

      • Krista Sanderson

        Thank you! Could the same be achieved with milk+lemon juice or milk+vinegar if I don’t have buttermilk around?

        • simplebites

          I’d suggest using yogourt instead. 1/2 cup.

          • Krista Sanderson

            Appreciate the response Aimée. Love Simple Bites!

          • simplebites

            Thanks so much, Krista!

  • Kathleen

    This recipe looks delicious, I’ll try it on the weekend! Can I skip the soaking step? If yes, how will that impact the recipe (maybe need to add a bit water)? Thank you!

    • simplebites

      Hi Kathleen, I’m pretty sure you could skip the soaking step. Let us know how it goes!

  • Rachel Oberg

    I just started soaking oats overnight in the fridge for oatmeal, because I thought they’d be softer (they are). Had no idea that it would make them better for me! A happy accidental benefit. 😉

    I love baked oatmeal but rarely prepare it. I will definitely try this recipe. Thanks, Aimée!

  • Nathalie

    It was really good although I think I will use 2 apples next time instead of 1. Not enough apple taste for me :)

  • spas yankov

    thanks,we made almond milk and made cocktails,thats very thats a great idea …oatmeal pie,so american…

    • simplebites

      Homemade almond milk? I’m impressed. :)

  • janemaynard (twfd)

    my kids love oatmeal and they love cooking, so I think this recipe may be perfect for our family!

  • Kate@Diethood

    Wow! Apple Pie and Oatmeal in the same sentence…LOVE IT! This is beautiful!!

  • Demiana

    Can I use fresh milk instead of buttermilk? Thanks :)

  • Becky Gividen Chapman

    Wonder how this would do in a crock-pot and maybe with steel cut oats. Sounds so delicious to wake up to the smell of apple pie…yum! This would also be a heart- warming treat for the kids when they get home from school on those wintery afternoons.