Apple Cinnamon Streusel Baked Oatmeal

Baked oatmeal turns humble rolled oats into a sliceable, casserole-style breakfast rooted in hearty morning bakes. This version folds in Honeycrisp apples and warm cinnamon, then finishes with a brown-sugar pecan streusel for make-ahead fall brunch ease.

Serves 6 · 15 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 10g protein
• 52g carbs
• 16g fat
• 6g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups whole milk
• 2 large eggs
• 1/3 cup maple syrup
• 4 tbsp unsalted butter, melted
• 2 tsp vanilla extract
• 1 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 medium Honeycrisp apples, diced
• 1/2 cup chopped pecans
• 3 tbsp brown sugar
• 2 tbsp all-purpose flour

Instructions

1. 1Preheat oven to 350°F. Grease an 8×8-inch baking dish with butter or nonstick spray.
2. 2In a large bowl whisk together milk, eggs, maple syrup, melted butter, and vanilla until smooth.
3. 3Stir in the oats, baking powder, 1½ teaspoons cinnamon, and salt until fully coated. Fold in the diced apples.
4. 4Pour the oat mixture into the prepared dish and spread evenly so apples are distributed.
5. 5In a small bowl combine pecans, brown sugar, flour, remaining cinnamon, and the last tablespoon melted butter; pinch into a crumbly streusel.
6. 6Sprinkle the streusel evenly over the oatmeal. Bake 35–40 minutes until the center is set, edges are golden, and a toothpick comes out mostly clean.
7. 7Cool on a rack 10 minutes so slices hold together; the top should smell toasty and the apples soft and jammy.
8. 8Cut into 6 squares. Serve warm as-is or with a splash of cold milk or dollop of Greek yogurt. Leftovers reheat beautifully for weekday mornings.