oatmeal apple pie for breakfast with milk

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?

About the author

Aimée Wimbush-Bourque

Aimée Wimbush-Bourque is a former chef, food writer and Montreal urban homesteader. She writes the award-winning food blog Simple Bites, named “Best Kids’ Cooking Blog” by Saveur Magazine, where she chronicles her kitchen adventures with simple recipes, savvy cooking tips, vibrant photography and lively stories. She is also the author of the new cookbook "Brown Eggs and Jam Jars: Family recipes from the kitchen of Simple Bites" (Penguin, 2015). Aimée is wife to Danny, mama to Noah, Mateo & Clara, boss of two cats, and farmer of six brown hens. For more whole foods inspiration and everyday delicious chit-chat, follow Aimée on Twitter and Instagram.

Aimée Wimbush-Bourque