Baked Apple Oatmeal Greek Yogurt (Print Version)

Tender baked oats spiced with cinnamon, loaded with fresh apples, and topped with creamy Greek yogurt for a wholesome breakfast.

# What You'll Need:

→ Oatmeal Base

01 - 2 cups old-fashioned rolled oats
02 - 1 ½ cups milk (dairy or unsweetened non-dairy)
03 - 2 large eggs
04 - ⅓ cup pure maple syrup or honey
05 - 2 tbsp melted unsalted butter or coconut oil
06 - 1 tsp pure vanilla extract
07 - 1 ½ tsp ground cinnamon
08 - ¼ tsp ground nutmeg
09 - ½ tsp baking powder
10 - ¼ tsp salt

→ Apples

11 - 2 medium apples, peeled, cored, and diced
12 - 1 tbsp lemon juice
13 - 1 tbsp brown sugar (optional)
14 - ¼ tsp ground cinnamon

→ Topping

15 - 1 cup plain Greek yogurt
16 - 2 tbsp pure maple syrup or honey
17 - ¼ cup toasted walnuts or pecans, chopped (optional)

# Steps:

01 - Preheat oven to 350°F. Grease an 8x8-inch baking dish with butter or cooking spray.
02 - In a large bowl, whisk together eggs, milk, melted butter, maple syrup, and vanilla extract until smooth.
03 - Add oats, baking powder, cinnamon, nutmeg, and salt to the wet mixture. Stir until well combined.
04 - In a separate bowl, toss diced apples with lemon juice, brown sugar, and cinnamon until evenly coated.
05 - Gently fold the apple mixture into the oat mixture until distributed throughout.
06 - Pour the mixture into the prepared baking dish and spread into an even layer using a spatula.
07 - Bake for 35–40 minutes until the top is golden brown and the center is just set.
08 - Let the baked oatmeal cool for 5–10 minutes before cutting.
09 - While cooling, mix Greek yogurt with 2 tbsp maple syrup until smooth and creamy.
10 - Cut into squares and serve warm or at room temperature with a dollop of sweetened Greek yogurt and chopped nuts, if desired.

# Expert Tips:

01 -
  • The texture walks this perfect line between custard and cake, unlike anything stove-top oatmeal can achieve
  • You can make six servings at once and suddenly breakfast is handled for days
  • The way the apples soften and sweeten as they bake feels like magic every single time
02 -
  • Overbaking is the enemy here, check at 35 minutes and pull it when it's just set or it'll dry out in the fridge
  • Letting it cool for those 10 minutes feels impossible but makes the difference between a neat square and a sloppy spoonful
  • The yogurt topping is optional but honestly what transforms this from good breakfast to great breakfast
03 -
  • Toasting your oats in the dry pan for 3 minutes before mixing adds a nutty depth you can't get any other way
  • If you meal prep this, cut it into portions before refrigerating so you can just grab and go

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