Apple Cinnamon Baked Oatmeal Squares for an Easy Breakfast

Ever have one of those mornings where you need something warm, satisfying, and nourishing, but you just don’t have the time or energy to pull it together? You know the kind I mean. The ones where cereal just won’t cut it, but standing at the stove is out of the question. What if I told you the solution is waiting in a single baking dish? These Apple Cinnamon Baked Oatmeal Squares are my go-to for turning a chaotic morning into a cozy, manageable one. They fill the whole house with the most welcoming, comforting aroma. And the best part? You make them once and enjoy a wholesome breakfast all week long.

Top Reasons To Make It

There are so many reasons to love this recipe, but let me share my favorites. First, it’s a true make-ahead marvel, saving you precious time on busy mornings. Second, it’s incredibly versatile—perfect for a simple family breakfast or an impressive addition to a weekend breakfast buffet. It’s packed with whole grains and fruit, making it a genuinely healthy breakfast option you can feel good about. And honestly? The taste. Warm, spiced, and just sweet enough. So good.

Ingredients

2 cups old-fashioned rolled oats: The hearty base that gives these squares their perfect texture.
1 ½ teaspoons ground cinnamon: For that essential warm, cozy spice.
1 teaspoon baking powder: Helps the oatmeal puff up just a little.
½ teaspoon fine sea salt: Balances all the flavors beautifully.
2 large eggs: Binds everything together.
1 ¾ cups milk (any kind you like): Makes the oatmeal moist and creamy.
⅓ cup pure maple syrup: Adds a natural, gentle sweetness.
2 tablespoons melted coconut oil or butter: For a touch of rich flavor.
1 teaspoon pure vanilla extract: A flavor booster that makes everything taste better.
2 medium apples, peeled and diced: The sweet, tender star of the show!
½ cup chopped walnuts or pecans (optional): For a delightful crunch.

Instructions

Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish, or line it with parchment paper for super easy removal later.
In a large bowl, whisk together the oats, cinnamon, baking powder, and salt.
In a separate medium bowl, whisk the eggs. Then, add the milk, maple syrup, melted coconut oil (or butter), and vanilla. Whisk until it’s all combined smoothly.
Pour the wet ingredients over the dry oat mixture. Stir everything together with a spoon until no dry spots remain.
Gently fold in the diced apples and the nuts, if you’re using them.
Pour the entire mixture into your prepared baking dish and spread it out into an even layer.
Bake for 35-40 minutes, or until the top is golden brown and the center is set. A little jiggle in the very center is okay—it will firm up as it cools.
Let the baked oatmeal cool in the pan for at least 15 minutes before slicing it into squares. This waiting time is key for them to hold their shape!

Variations & Substitutions

The beauty of this recipe is how easily you can make it your own. Don’t have apples? Try diced pears or even a cup of fresh or frozen berries. For a dairy-free version, simply use your favorite plant-based milk. If nuts aren’t your thing, you can leave them out or swap in some sunflower seeds for a similar crunch. For a little extra protein, feel free to stir in a scoop of vanilla or unflavored protein powder into the wet ingredients. And if you’re all out of maple syrup, an equal amount of honey or brown sugar works just fine.

Make-Ahead & Freezer Tips

This recipe is a dream for planning ahead. You can mix the dry and wet ingredients separately the night before. Just keep them in the fridge and then combine everything and bake in the morning. To freeze, let the baked and cooled squares lay flat on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep beautifully for up to 3 months. This is the ultimate secret to quick breakfast ideas that actually feel homemade.

Oven Temperatures

Oven temperatures can vary so much, so it’s good to know your appliance. If you find your oven runs a bit hot, you might want to check the squares at the 30-minute mark. If it tends to run cooler, they might need the full 40 minutes or even a few minutes more. The key visual cue is that gorgeous golden brown top. Using an oven thermometer can help you know your oven’s true temperature for all your baking projects.

Storage & Reheating

Store any leftover squares in an airtight container in the refrigerator for up to 5 days. To reheat, simply pop a square on a microwave-safe plate and warm it for 45-60 seconds, until heated through. For a crisper top, you can warm it in a toaster oven or a regular oven at 350°F for about 10 minutes. It’s just as good, if not better, the next day!

Frequently Asked Questions

Can I use quick oats instead of old-fashioned? I don’t recommend it. Quick oats absorb liquid differently and can make the texture a bit mushy. Old-fashioned oats give you the perfect, hearty bite.
Are these oatmeal squares good for a crowd? Absolutely! They are a fantastic, easy option for a breakfast buffet. Simply double the recipe and bake it in a 9×13 inch dish. You might need to add just a few extra minutes to the baking time.
My family prefers savory breakfast food. Can I make a savory version? You can! For a savory twist, omit the cinnamon, maple syrup, and fruit. Instead, add a pinch of black pepper, a teaspoon of garlic powder, and a cup of shredded cheese. Fold in some chopped spinach and maybe even some diced smoked turkey sausage for a completely different take on morning breakfast ideas.
How do I know when it’s done baking? The edges will be lightly pulling away from the pan, the top will be a beautiful golden brown, and the center should be set. It might still have a slight jiggle, but that’s fine—it will continue to set as it cools on the counter.

I hope these Apple Cinnamon Baked Oatmeal Squares become a trusted friend in your kitchen, ready to make your mornings a little sweeter and a whole lot easier.