If you want a warm breakfast that you can prep ahead, these high-protein apple cinnamon baked oats are a great choice. Soft, spiced, and lightly sweet, they taste like apple pie for breakfast but with far more staying power.
Why You’ll Love This Recipe
- Made for meal prep: Bake one dish and portion it out for several mornings.
- Good protein boost: Greek yogurt and egg add protein without much extra effort.
- Simple ingredients: Most of what you need is probably already in your kitchen.
- Cozy flavor: Tender apple and cinnamon make it feel like a treat.
- Easy cleanup: Everything is mixed in one bowl.
Ingredients
Serves 2. Quantities are estimates based on the original recipe idea.
- 1 cup (90 g) rolled oats
- 1 cup (240 ml) milk of your choice
- 1/2 cup (120 g) plain Greek yogurt
- 1 large egg
- 1 tbsp (20 g) maple syrup or honey
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 medium apple, peeled and diced into small pieces (about 1 cup or 150 g)
Ingredient Notes
Greek yogurt and egg create a creamy, sliceable texture and add most of the protein. Plain yogurt works best because it is not sweetened. Rolled oats hold their shape better than instant oats, so choose rolled oats if you can. Any milk works, including dairy, soy, or almond milk.
Equipment You’ll Need
- Mixing bowl
- Whisk or fork
- Two small ramekins or one 6-inch baking dish
- Measuring cups and spoons
- Cutting board and knife
How to Make High-Protein Apple Cinnamon Baked Oats
- Preheat the oven. Heat it to 350°F (175°C). Lightly grease two small ramekins or one 6-inch baking dish.
- Prepare the apple. Peel, core, and dice the apple into small pieces, about 1/4 inch (6 mm), so they cook through evenly.
- Mix the wet ingredients. In a large bowl, whisk together the milk, Greek yogurt, egg, maple syrup, and vanilla until smooth. The mixture should look creamy with no lumps of yogurt.
- Add the dry ingredients. Stir in the oats, cinnamon, baking powder, and salt. Let the mixture sit for 5 minutes so the oats begin to soften and absorb the liquid.
- Fold in the apple. Gently stir in most of the diced apple, saving a few pieces for the top.
- Transfer and top. Pour the mixture into the prepared dish or ramekins and scatter the reserved apple pieces on top.
- Bake. Bake for about 25 to 30 minutes, until the edges are golden and the center is set. Oven times vary, so start checking at 20 minutes. A toothpick inserted in the center should come out mostly clean.
- Cool slightly. Let the oats rest for about 5 minutes. They will firm up as they cool.
Pro Tips for the Best Results
- Let the oats soak for 5 minutes before baking. This helps them soften evenly and prevents a dry, chalky texture.
- Dice the apple small so it bakes through without leaving hard chunks.
- Use plain yogurt rather than flavored yogurt to control the sweetness.
- If you prefer a sweeter dish, add a little more maple syrup after tasting the batter.
- Use a slightly larger dish if you want thinner, faster-cooking portions.
Common Mistakes to Avoid
- Overbaking: Baking too long makes the texture dry and rubbery. Pull the dish out once the center is set.
- Skipping the rest time: Dry oats stay firm and may not soften enough. Give them a few minutes before baking.
- Using large apple chunks: Big pieces can stay firm in the middle. Keep them small.
Variations and Substitutions
- Dairy-free: Use soy or almond milk and a dairy-free yogurt that is thick and unsweetened.
- Nut topping: Sprinkle chopped walnuts or pecans over the top before baking.
- Berry version: Add a handful of blueberries in place of part of the apple.
- Sweeter option: Stir in a few chocolate chips after baking.
Serving Suggestions
Serve the oats warm with a spoonful of Greek yogurt, a drizzle of maple syrup, or a few extra apple slices. A cup of coffee or a glass of cold milk pairs well with them.
Storage and Reheating
Let the oats cool completely, then cover and refrigerate in an airtight container for up to 4 days. For best texture, store portions individually. To reheat, microwave one portion for 1 to 2 minutes, adding a splash of milk if it seems dry. The texture may be slightly softer after reheating.
Frequently Asked Questions
Can I make these baked oats ahead of time?
Yes. Bake the dish, let it cool, and store it in the refrigerator. It makes an easy grab-and-go breakfast for the week.
Can I freeze apple cinnamon baked oats?
You can freeze individual portions, although the texture may soften a little after thawing. Thaw them in the refrigerator overnight before reheating.
Why are my baked oats dry?
Dry baked oats are usually overbaked or made with too little liquid. Check them at 20 minutes and remove them as soon as the center is set.
Can I use instant oats instead of rolled oats?
You can, but the texture will be softer and less chewy. Reduce the baking time slightly and check early.
Can I skip the Greek yogurt?
You can replace it with an equal amount of unsweetened applesauce, but the dish will have less protein and a looser texture.
Tell us in the comments: what is your favorite breakfast to prep for the week?
