Apple, Cinnamon, and Walnut Baked Oats
A wholesome, make-ahead breakfast: oats, grated apple, chia seeds, and walnuts baked with warm cinnamon and a touch of honey into a soft, sliceable loaf. Tastes like apple pie meets oatmeal, packed with fiber and perfect for meal prep.
Equipment
- Mixing Bowl
- Loaf tin or baking dish
- Baking paper
Ingredients
- 1 1/2 cups rolled oats
- 1/4 cup chia seeds
- 2 apples grated
- 2 tsp cinnamon
- 1 tbsp honey or maple syrup for vegan
- 1/2 cup walnut pieces
- 1 3/4 cups milk of choice dairy or plant-based
Instructions
- Preheat: Preheat the oven to 180°C (350°F).
- Mix: In a large bowl, combine the oats, chia seeds, grated apple, cinnamon, honey, walnut pieces, and milk. Mix well until evenly combined.
- Fill the Tin: Line a baking dish or loaf tin with baking paper. Pour in the oat mixture and smooth out the top.
- Bake: Bake 40 to 45 minutes, until set and cooked through (golden on top and firm in the center).
- Cool and Slice: Remove, let cool, and slice into 4 or 5 pieces. Serve warm or at room temperature, or chill. Store in the fridge in an airtight container, or freeze.
Notes
Make sure the oats are fully moistened with the milk before baking. Let the baked oats cool before slicing, since they firm up and slice more cleanly. Line the tin with baking paper for easy lifting. Use sweet, firm apples (Gala, Fuji, Honeycrisp), grated. Any milk works; use plant milk and maple syrup instead of honey to make it vegan. Use certified gluten-free oats for gluten-free. Keeps about 5 days refrigerated or 3 months frozen (wrap individual slices). Note: oven temperature interpreted as 180°C (350°F) from the original.