This tried-and-true breakfast offers a deliciously wholesome, make-ahead way to start the day. The recipe even won a national contest!
I love oatmeal. I eat it almost every morning.
Old-fashioned or steel cut oats, baked oatmeal or boiled, it’s all good. I have experimented with countless baked oatmeal recipes and this is a hands-down winner with everyone in my family.
When Smart Balance, a company that makes butters, oils, peanut butter, and other products aimed at avoiding trans fats naturally and reducing saturated fats, total fat and cholesterol, asked me to participate in a national recipe contest, I thought, “NO WAY!”
Heck, I was only playing around with a business Facebook page when I started The Fountain Avenue Kitchen. I thought I checked all the boxes to keep the page private. I mean, people didn’t really care what I was cooking, right?
Well, as you may have figured out, I’m not very tech-savvy, and I accidentally made that page public. (My husband informed me when he noticed I had two “likes!”) So, I decided I would go with it and see what happened.
The thought of a national contest where people voted for me seemed crazy. How would I ever get votes when I hate to ask anyone for anything?
When I learned that the winner would receive TWO trips for two to Canyon Ranch Hotel & Resort in Miami Beach, Florida – one to keep and one to give away – I reconsidered.
Of course, the chances of winning are slim, but if I do, I get to give away a trip! How fun would that be?
Then I thought about my recipes. My baked oatmeals have been well received and they are healthy and delicious. Though I have made my baked oatmeals with everything from butter to coconut oil, canola olive, and grapeseed oil, my original recipe calls for butter.
So, incorporating Smart Balance’s butter was a natural fit. It felt authentic.
When I first cooked with this product, no one could tell a difference. Now, I felt as though I could participate in the contest and, win or lose, feel good about it.
My favorite part of this recipe is the little bit of sweet crunch on top. Through much experimentation, I created an oatmeal that isn’t mushy like stovetop oatmeal. It’s the slightest bit cake-like and can be cut for serving.
Delicious hot out of the oven or made ahead and warmed, the oatmeal is perfect as is. Alternatively, it can be topped with milk or a dollop of yogurt.
I hope you approve – and I would be thrilled if you voted for my recipe!
UPDATE: WE WON!!!!! Click HERE to see the prize giveaway and thank you to all who voted. Maybe we can do this again sometime!
When creating this recipe, the goal was an oatmeal that was healthy, whole grain, wheat-free, slightly sweet, and could be eaten like a muffin or topped with milk and any desired toppings. I never dreamed it would win a national recipe contest!
Overnight Crunchy Top Apple Cinnamon Baked OatmealYield: 6-8 servings
After more than a decade of making this tried-and-true breakfast, I've made a few minor adjustments to the original recipe and have included them in the notes section for those who'd like to try.
Ingredients
- 2 large eggs, lightly beaten
- ¼ cup (80g) pure maple syrup or honey
- 1 teaspoon cinnamon
- 1 teaspoon (5ml) vanilla
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup (56g) melted Smart Balance Original Buttery Spread (butter, coconut oil, or vegetable oil of choice work well too)
- ½ cup (4oz) unsweetened applesauce (I keep a pack of the individual serving cups on hand–they are the perfect size)
- 1 small apple, grated (fine to leave skin on)
- 1¼ cups (300ml) milk of choice
- 3 cups (270g) old fashioned oats (use certified gluten-free oats if necessary)
- For topping: ⅓ (66g) cup brown sugar (may use ¼ cup (50g) for less sweetness)
Instructions
-
Combine all ingredients except the oats and brown sugar in a large bowl. Add oats and mix well.
-
Transfer mixture to a buttered baking dish. (You may use a 9-inch pie plate or an 9-inch square pan–or really any 2-quart baking dish–depending on how thick you would like your oatmeal. A 10-inch cast iron skillet works well, too.) Cover and refrigerate overnight or for at least 4 hours.
-
When ready to bake, let the baking dish sit on the counter while the oven pre-heats to 375℉. Uncover the oatmeal and bake for 25-30 minutes or until just set in the center. Remove oatmeal from oven, set oven to broil, and sprinkle the brown sugar over top of oatmeal. Broil for a minute, watching very closely, or until the topping is melted and lightly browned.
-
May serve as is or with yogurt or warmed milk, nuts, and or fruit of choice. My kids eat it plain, like a muffin; I load it up. Cover and store leftovers in the refrigerator. May reheat gently in the microwave.
NotesRecipe options:
•To play up the flavor of the warm spices, I now regularly add 1 teaspoon of apple pie spice (could sub a mixture of freshly grated nutmeg, allspice, and cinnamon) in addition to the 1 teaspoon of cinnamon. For a slightly different yet complementary flavor profile, you could use pumpkin pie spice.Â
•Don’t have applesauce? Simply grate another apple for a total of 8–9 ounces (or about 1 cup) shredded apple.
•For a pretty garnish, I like to reserve some thin slices of apple and place on top of the oatmeal mixture once transferred to the prepared baking dish.
 •For a hint more toothsome texture, I’ve added 2 tablespoons of steel cut oats to the batter.
Prefer to make baked oatmeal muffins? In this case, I refrigerate the uncooked oatmeal in the mixing bowl and then transfer it to the muffin tin once the liquid has been absorbed by the oats. This ensures even distribution of the liquid and solid ingredients. I get 8 regular muffins or 6 jumbo and bake for approximately 20 minutes. (Because of the wider proportions of my jumbo tin, those muffins bake in the same amount of time as the muffins baked in my regular tin. Just peek a little early until you know the exact time for your oven.)
Using coconut oil? When using melted coconut oil (and butter to a somewhat lesser degree), it is helpful to have the cold ingredients come to room temperature before mixing, That way, the oil will not re-harden when it comes into contact with the cold ingredients.
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- 2 large eggs, lightly beaten
- ¼ cup (80g) pure maple syrup or honey
- 1 teaspoon cinnamon
- 1 teaspoon (5ml) vanilla
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup (56g) melted Smart Balance Original Buttery Spread (butter, coconut oil, or vegetable oil of choice work well too)
- ½ cup (4oz) unsweetened applesauce (I keep a pack of the individual serving cups on hand–they are the perfect size)
- 1 small apple, grated (fine to leave skin on)
- 1¼ cups (300ml) milk of choice
- 3 cups (270g) old fashioned oats (use certified gluten-free oats if necessary)
- For topping: ⅓ (66g) cup brown sugar (may use ¼ cup (50g) for less sweetness)
-
Combine all ingredients except the oats and brown sugar in a large bowl. Add oats and mix well.
-
Transfer mixture to a buttered baking dish. (You may use a 9-inch pie plate or an 9-inch square pan–or really any 2-quart baking dish–depending on how thick you would like your oatmeal. A 10-inch cast iron skillet works well, too.) Cover and refrigerate overnight or for at least 4 hours.
-
When ready to bake, let the baking dish sit on the counter while the oven pre-heats to 375℉. Uncover the oatmeal and bake for 25-30 minutes or until just set in the center. Remove oatmeal from oven, set oven to broil, and sprinkle the brown sugar over top of oatmeal. Broil for a minute, watching very closely, or until the topping is melted and lightly browned.
-
May serve as is or with yogurt or warmed milk, nuts, and or fruit of choice. My kids eat it plain, like a muffin; I load it up. Cover and store leftovers in the refrigerator. May reheat gently in the microwave.
Recipe options:
•To play up the flavor of the warm spices, I now regularly add 1 teaspoon of apple pie spice (could sub a mixture of freshly grated nutmeg, allspice, and cinnamon) in addition to the 1 teaspoon of cinnamon. For a slightly different yet complementary flavor profile, you could use pumpkin pie spice.Â
•Don’t have applesauce? Simply grate another apple for a total of 8–9 ounces (or about 1 cup) shredded apple.
•For a pretty garnish, I like to reserve some thin slices of apple and place on top of the oatmeal mixture once transferred to the prepared baking dish.
 •For a hint more toothsome texture, I’ve added 2 tablespoons of steel cut oats to the batter.
Prefer to make baked oatmeal muffins? In this case, I refrigerate the uncooked oatmeal in the mixing bowl and then transfer it to the muffin tin once the liquid has been absorbed by the oats. This ensures even distribution of the liquid and solid ingredients. I get 8 regular muffins or 6 jumbo and bake for approximately 20 minutes. (Because of the wider proportions of my jumbo tin, those muffins bake in the same amount of time as the muffins baked in my regular tin. Just peek a little early until you know the exact time for your oven.)
Using coconut oil? When using melted coconut oil (and butter to a somewhat lesser degree), it is helpful to have the cold ingredients come to room temperature before mixing, That way, the oil will not re-harden when it comes into contact with the cold ingredients.
Oh Ann… Congratulations! This recipe is most deserving of an award — Hurray! And… coincidentally… I just made the Apple Cinnamon Baked Oatmeal this week (finished up the last piece today). All of us Hacketts are thrilled for you and with you!
Thank you so much, Rila! The best part of this contest is hearing the feedback people who have cooked and enjoyed the recipe and, of course, having such good friends who are happy along with me–like you! It truly means a lot!
I heated some this morning with a spoonful of the Dulce de Leche on top. OHHH MYYY was it good! 🙂
You are making me hungry all over again! I must try your brilliant combination!
Ha! You know I remembered you mentioning that in another recipe, and when I added the cold milk I noticed the coconut oil lumped up.
I baked this morning and it was great! I am going to test my oven though. It is gas and doesn’t seem to be hot enough.
I have a gas cook top and an electric oven. It will be interesting to see what the test reveals. Perhaps it will be as simple as adjusting your temperature up by 25 degrees or so.
Going to make again but using coconut oil. Will amount be the same?
Yes. Use the same amount. I have often made my baked oatmeals with coconut oil and it works great! It does help to bring all your ingredients to room temperature so that the coconut does not re-harden when you add it to the mixture. Enjoy!!
Hi…is the 1/4 cup of coconut oil mentioned replacing the smart balance original buttery spread in this recipe?
Thanks!
Hi LuAnn,
I have used butter, coconut oil, canola and grape seed oil in this recipe, all with great results. When Smart Balance asked me to try their products, I used their buttery spread for the first time, and it worked very well. You may use whatever you prefer or have on hand. I hope you enjoy this recipe and some of the other varieties as well!
If you win, I’ll meet you there! hahahha! You made me laugh when you wrote, “Don’t worry, you don’t have to go with me.” lol I think if you should win, we should throw a Party!!! Good luck. Looks like you have a chance too! Great recipe! Smiles, Barbara Giacometti/ Sundayatthegiacomettis~
I will gladly meet you there, Barbara! Wouldn’t that be fun?? As for the party, I think that is another brilliant idea! I have my work cut out for me and I appreciate all the support! Thank you!
Voted and yum 🙂 I also like the little crunch on top too oxoxox
Thank you very much for voting, Beverley! The crunchy top is a favorite here, too: )
I have same ones. Anniversary gift from niece. I’ve had them 8 years and love them!
just noticed something in the photo you have above. Your kitchen towel, I think I have same ones. From Williams Sonoma? leave it to me to notice that .
Good eye!
I have a lot of people asking for your recipe.. so I will share it as well as your wonderful website.
Thank you very much, Mary Lou. I truly appreciate it!
Relish Ann! Hubby loved as well. Going to try the pumpkin one next time.
Going to make roasted tomato soup for this evening and I’m going to add some roasted red peppers. I have them under broiler as I’m typing.
I might just surprise you with a visit, Mary Lou!!! Thank you for letting me know and I love your idea to add roasted red peppers to the soup. I bet it will be divine!
This is baking in my oven as I type. Smells delightful!
I can’t wait to hear what you think! Thanks for letting me know!
I plan to make some this weekend, especially since it is going to be much colder.. I voted for your recipe too.. 🙂
I must try this!
Yes, you must Marie: ) Let me know if you do!!
Looks so delicious, can I have this for breakfast tomorrow, pretty please? Nettie
I will happily make you a baked oatmeal, Nettie: )
i love this because its so easy and good for you.
Thank you for the comment, Rhonda! I love the health factor as well as the ease. The fact that it tastes great and the kids love it is the best part!
Ann, this sounds heavenly! Perfect for breakfast or add a dollop of whipped cream and you have a beautiful (and nutritious) dessert. Pinned.
Thank you very much, Joan! This is a favorite in our house and makes for easy mornings, too: )
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This is great! So close to my ultimate favorite by Judy Carson. Have you ever tried a little nutmeg? Thanks for creating the recipe! I think Judy would smile.
Thanks, Heidi! That is the ultimate compliment! I love nutmeg and occasionally use it in the pumpkin version. I should really use it more often: )