Easy Homemade Oatmeal Apple Breakfast Bake with Cinnamon and Pecans — A Healthy, Traditional Morning Treat

Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 50 minutes
Yield: 6–8 servings

Oatmeal Apple Breakfast Bake with Cinnamon and Pecans has always been my cozy go-to when I want something warm, wholesome, and just a little bit nostalgic. The smell of cinnamon and baked apples takes me back to cool fall mornings at my grandmother’s kitchen, where everyone lingered at the table a little longer and the day felt softer.

This easy, homemade breakfast bake is perfect for weeknight mornings when you want to grab a warm square on the way out, lazy Sunday family brunches, or holiday breakfast spreads. It’s comforting and traditional, yet healthy enough to make you feel like you’re starting the day right.

Whether you’re feeding a crowd or meal-prepping for the week, this oatmeal apple bake hits the spot — tender oats, soft cinnamon apples, and crunchy pecans woven together into a sliceable, soul-warming dish.

🧂 Ingredients:

• 2 cups rolled oats (old-fashioned oats; for gluten-free, use certified gluten-free oats)
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon, plus extra for dusting
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 teaspoon salt
• 2 large eggs (or 2 flax “eggs” for vegan: 2 tbsp ground flax + 6 tbsp water, mixed and rested 5 minutes)
• 1/4 cup maple syrup or honey (use maple for vegan)
• 2 cups milk of choice (almond, oat, cow’s milk — see vegan options below)
• 1 teaspoon vanilla extract
• 2 medium apples, peeled (optional), cored and diced (Granny Smith or Honeycrisp work great)
• 1/2 cup chopped pecans (plus extra for sprinkling)
• 1/4 cup raisins or dried cranberries (optional)
• 2 tablespoons melted butter or coconut oil (use coconut oil for vegan)
• Zest of 1/2 lemon (optional — brightens the apples)

Optional topping before baking:

• 2 tablespoons oats + 2 tablespoons chopped pecans mixed with 1 teaspoon brown sugar (or coconut sugar) for a crunchy crumble

👩‍🍳 Directions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch (or similar) baking dish with butter or oil.
2. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg (if using), and salt.
3. In a separate bowl, whisk the eggs (or flax eggs), maple syrup or honey, milk, vanilla extract, melted butter or coconut oil, and lemon zest until smooth.
4. Pour the wet mixture into the dry ingredients and stir until combined. Fold in the diced apples, chopped pecans, and raisins or cranberries if using. Mix gently so the fruit and nuts are evenly distributed.
5. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the optional oat-pecan crumble on top for extra crunch.
6. Bake for 35–40 minutes, or until the top is golden and the center is set — a toothpick inserted should come out with a few moist crumbs, not raw batter. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
7. Remove from the oven and let cool for about 10 minutes (it will firm up as it cools). Slice into squares and serve warm.
8. Serve with a splash of milk, a dollop of Greek yogurt, a drizzle of maple syrup, or a smear of almond butter.

Tips while baking: for a slightly softer center, aim for 35 minutes; for a firmer, more sliceable bake, push closer to 40 minutes. If using very juicy apples, drain a little of the extra liquid or pat diced apples dry to avoid a soggy center.

💡 Tips & Variations:

• Vegan: Use flax eggs (2 tbsp ground flax + 6 tbsp water), maple syrup, coconut oil, and plant-based milk. Bake the same way.
• Gluten-free: Use certified gluten-free rolled oats. Ensure any add-ins (raisins, baking powder) are labeled gluten-free.
• Lower-carb version: Reduce the oats to 1 cup and add 1 cup almond flour + 2 eggs (or flax eggs for vegan), cut apple amount in half and add an extra 1/2 cup chopped pecans or walnuts for texture; sweeten lightly with a low-calorie sweetener if desired. (Keep in mind apples add natural carbs — reduce portion size for stricter low-carb needs.)
• Nut-free: Swap pecans for pumpkin seeds, sunflower seeds, or toasted oats for crunch.
• Make it apple-free: Swap apples for 1 cup diced pears, 1 cup berries (hold back slightly on added liquid for very juicy fruit), or 1 cup grated zucchini + 1/4 cup shredded carrot for a different but delicious twist.
• Add-ins: Stir in 1–2 scoops of vanilla protein powder for more protein (may need a touch more milk), or add 1–2 tablespoons chia seeds for extra fiber and omega-3s.
• Topping ideas: Greek yogurt + honey, warm maple syrup, nut butter, or a sprinkle of toasted coconut. A splash of heavy cream makes it extra decadent for special mornings.
• Make-ahead & meal prep: Bake, cool, and slice into portions. Store in an airtight container in the fridge up to 4–5 days. Reheat squares in the microwave (30–60 seconds) or oven at 325°F (160°C) for 10–12 minutes. Freeze individual slices on a tray, then bag them for up to 3 months — thaw overnight in the fridge, reheat before serving.

🩺 Health & Lifestyle Tie-in
This oatmeal apple breakfast bake packs fiber from oats and apples (beta-glucan in oats helps support healthy cholesterol), heart-healthy monounsaturated fats from pecans, and lasting energy to keep you going through your morning. Serving it with Greek yogurt or a scoop of protein powder adds protein to balance the carbs and help you feel full longer.

Small choices at breakfast — like cooking wholesome meals at home — can add up. Eating nourishing meals regularly can support long-term health and sometimes reduce costs related to medical care and wellness. Investing in simple homemade meals is an easy, joyful step toward a healthier routine.

Conclusion
If you make this Oatmeal Apple Breakfast Bake with Cinnamon and Pecans, please tell me how it turned out — drop a comment, rate the recipe, or tag me on Instagram so I can see your cozy creations. Pin this for your next Sunday brunch or busy weekday morning — you’ll come back to it again and again.

Happy baking and warm mornings!

Oatmeal Apple Breakfast Bake with Cinnamon and Pecans

A warm and wholesome breakfast bake featuring tender oats, soft cinnamon apples, and crunchy pecans—deliciously nostalgic and perfect for any morning.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 220

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups rolled oats (old-fashioned oats; for gluten-free, use certified gluten-free oats)
• 1 teaspoon baking powder
• 1.5 teaspoons ground cinnamon, plus extra for dusting
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 teaspoon salt
• 2 large eggs (or 2 flax 'eggs' for vegan: 2 tbsp ground flax + 6 tbsp water, mixed and rested 5 minutes) Use flax eggs for a vegan option.
• 1/4 cup maple syrup or honey Use maple for vegan.
• 2 cups milk of choice (almond, oat, cow's milk) Refer to vegan options.
• 1 teaspoon vanilla extract
• 2 medium apples, peeled (optional), cored and diced Granny Smith or Honeycrisp recommended.
• 1/2 cup chopped pecans (plus extra for sprinkling)
• 1/4 cup raisins or dried cranberries (optional)
• 2 tablespoons melted butter or coconut oil Use coconut oil for vegan.
• 1/2 lemon zest of 1/2 (optional) Brightens the apples.

Optional Topping

• 2 tablespoons oats
• 2 tablespoons chopped pecans
• 1 teaspoon brown sugar (or coconut sugar) For a crunchy crumble.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch (or similar) baking dish with butter or oil.
2. In a large bowl, whisk together the rolled oats, baking powder, cinnamon, nutmeg (if using), and salt.
3. In a separate bowl, whisk the eggs (or flax eggs), maple syrup or honey, milk, vanilla extract, melted butter or coconut oil, and lemon zest until smooth.
4. Pour the wet mixture into the dry ingredients and stir until combined. Fold in the diced apples, chopped pecans, and raisins or cranberries if using.
5. Pour the mixture into the prepared baking dish and smooth the top with a spatula. Sprinkle the optional oat-pecan crumble on top for extra crunch.

Baking

1. Bake for 35–40 minutes, or until the top is golden and the center is set — a toothpick inserted should come out with a few moist crumbs.
2. If the top browns too quickly, loosely tent with foil for the last 10 minutes.
3. Remove from the oven and let cool for about 10 minutes before slicing into squares and serving warm.

Notes

For a softer center, aim for 35 minutes; for a firmer bake, push closer to 40 minutes. If using very juicy apples, drain extra liquid or pat diced apples dry.