This Apple Pie Baked Oatmeal is basically my fall breakfast version of apple pie: soft cinnamon baked oatmeal with a layer of warm apples baked right across the top.
I started with my pumpkin baked oatmeal recipe, cut it down for an 8×8-inch baking dish, and swapped the pumpkin for applesauce. I also increased the protein powder to 2 scoops and used brown sugar substitute to push the flavor more toward apple pie.
The part I like most is the apples. Instead of mixing raw apples into the oat mixture, I cooked about 1½ cups of diced apples with cinnamon for a few minutes first, then spread them over the top before baking. That gives you cinnamon apples in every slice and keeps them from disappearing into the oatmeal.
Estimated per serving based on four equal portions. The estimate assumes representative rolled oats, nonfat Greek yogurt, vanilla whey protein concentrate, no-sugar-added applesauce, skim milk, Swerve Brown, and about 1½ cups of diced apples. Total carbohydrate includes sugar alcohol from the brown sugar substitute. Nutrition varies by brand and portion size.
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Why You'll Love This Apple Pie Baked Oatmeal
- Two scoops of protein powder go into one 8×8 pan.
- Applesauce keeps the baked oatmeal soft and adds more apple flavor.
- The apples cook briefly with cinnamon before baking.
- Brown sugar substitute gives it more of that classic apple-cinnamon flavor.
- It cuts easily into four portions for meal prep.
- The recipe uses basic ingredients and one small baking dish.
Ingredients
Baked Oatmeal
- 1 cup rolled oats
- 1 large egg
- ½ cup plain nonfat Greek yogurt
- 2 scoops protein powder
- ¾ cup unsweetened applesauce
- ½ cup milk
- 2 tablespoons brown sugar substitute
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Cinnamon Apple Topping
- 1½ cups diced apples
- Cinnamon, to taste
- Cooking spray, as needed
Ingredient Notes
Rolled Oats
I use regular rolled oats for this baked oatmeal. I haven't tested quick oats or steel-cut oats in this version, and both would change the texture and how the liquid is absorbed, so I would stick with rolled oats.
Applesauce
The ¾ cup applesauce replaces the pumpkin from the original recipe. It keeps the oatmeal moist and gives the base apple flavor before the cinnamon apples even go on top.
Protein Powder
This version uses 2 scoops of protein powder. Because protein powders behave differently in baking, use one you already like and that you've had good results with in baked recipes.
Brown Sugar Substitute
I used brown sugar substitute instead of regular granulated sweetener. It works especially well here because that brown-sugar flavor makes the oatmeal taste more like apple pie.
Apples
I diced about 1½ cups of apples for the topping. I didn't mix them into the oatmeal. Instead, I cooked them briefly with cinnamon and spread them over the top. That ended up being one of my favorite changes to the recipe.
Why Cook the Apples First?
You only need a few minutes on the stove. The goal isn't to make a full apple pie filling. I just want the diced apples to start softening before they go into the oven.
That way, by the time the baked oatmeal is finished, the apples on top are tender instead of still feeling raw. Keeping them on top also makes the finished oatmeal look much more like apple cinnamon baked oatmeal rather than plain oatmeal with a few apple pieces hidden inside.
Equipment
- 8×8-inch baking dish
- Skillet
- Spatula or spoon
- Measuring cups and spoons
Tools I Use for This Recipe
Nutricost Protein Powder
This is a budget-friendly suggested protein powder option. Protein powders absorb moisture differently, so texture and nutrition can vary by product.
Swerve Brown Sugar Replacement
This suggested option gives the oatmeal brown-sugar flavor without adding regular brown sugar; use the product you tested if it differs.
OXO 8×8-Inch Glass Baking Dish
An 8×8-inch dish keeps the oatmeal at the intended depth so the center can set without drying out the edges.
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How to Make Apple Pie Baked Oatmeal
1. Preheat the Oven
Preheat the oven to 350°F. Lightly coat an 8×8-inch baking dish with cooking spray.
2. Cook the Apples
Add the diced apples to a skillet and sprinkle with cinnamon. Cook over medium heat for a few minutes, stirring occasionally, until the apples just begin to soften. Remove them from the heat.
3. Make the Oat Mixture
Add the rolled oats, egg, Greek yogurt, protein powder, applesauce, milk, brown sugar substitute, vanilla, cinnamon, salt, and baking powder to the prepared baking dish. Stir everything together really well, getting into the corners and across the bottom so there aren't any pockets of dry protein powder.
4. Add the Cinnamon Apples
Spread the partially cooked apples evenly over the top of the oatmeal. Don't stir them in. I want that apple layer sitting right on top of every piece.
5. Bake
Bake at 350°F for about 30–35 minutes, until the center is set. The baked oatmeal should still look soft and moist. Don't leave it in the oven until it becomes dry.
6. Let It Rest
Let the pan cool for about 10 minutes before slicing. The oat mixture continues to firm as it sits.
What Should Baked Oatmeal Look Like When It's Done?
The center should be set rather than wet or loose, but this isn't supposed to have the texture of a dry granola bar. Between the Greek yogurt, applesauce, milk, egg, and apples, this recipe stays pretty soft.
It will also look softer immediately after coming out of the oven than it does after resting for 10 minutes. If you're making this for busy mornings, I like letting the entire pan cool before slicing it into portions for the refrigerator.
Expert Tips
- Dice the apples fairly small. They only get a few minutes on the stove before baking.
- Don't fully cook the apples first. Slightly softened is enough.
- Keep the apples on top. That's what gives each slice the apple-pie-style topping.
- Mix the protein powder well. Dry clumps tend to hide in the corners of the baking dish.
- Don't overbake it. Pull the pan once the center is set.
Variations
You could add a little extra cinnamon to the apples if you like a stronger apple-cinnamon flavor.
Chopped pecans or walnuts would also fit the apple pie idea, although I did not use nuts in the tested version.
You could also use regular brown sugar instead of the substitute, but that is a suggested substitution. Results and nutrition will vary, and the added moisture and texture may differ slightly by product.
Storage
Let the baked oatmeal cool before covering and refrigerating it. Cutting the 8×8 pan into four pieces makes it easy to grab a serving during the week. Reheat individual pieces until warmed through, or eat them cold if you prefer baked oatmeal that way.
Frequently Asked Questions
Can I use quick oats?
I made this recipe with rolled oats, so that's what I recommend. Quick oats will absorb liquid differently and may give you a softer texture.
Can I use steel-cut oats?
I wouldn't use them as a direct substitute. They cook very differently from rolled oats.
Do I have to cook the apples before baking?
That's how I made this version, and I recommend it. The short stovetop cook helps the diced apples soften before they go on top of the oatmeal.
Can I mix the apples into the oatmeal?
You can, but keeping them on top is one of the things that makes this version feel more like apple pie.
Can I use regular brown sugar?
Yes, but this is a suggested substitution. It will change the calories and sugar compared with using brown sugar substitute, and minor texture differences are possible.
Is apple pie baked oatmeal good for meal prep?
Yes. This recipe makes an 8×8 pan that can easily be divided into four servings and refrigerated for later.
You Might Also Like
For more fall baking, try my The Best Gluten-Free Apple Crisp or Maple Pumpkin Muffins.
Final Thoughts
The cinnamon apple topping is what really makes this version for me. The oatmeal underneath is soft, simple, and high in protein, but cooking the apples first and keeping them across the top gives the whole pan much more of an apple pie baked oatmeal feel.
It's also an easy way to use chopped apples you already have sitting in the fridge.
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High-Protein Apple Pie Baked Oatmeal
Ingredients
- 1 cup rolled oats
- 1 large egg
- 1/2 cup plain nonfat Greek yogurt
- 2 scoops protein powder
- 3/4 cup unsweetened applesauce
- 1/2 cup milk
- 2 tablespoons brown sugar substitute
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 1/2 cups apples diced
- cinnamon to taste
- cooking spray as needed
Equipment
- Skillet
- Spatula or spoon
Method
- Preheat the oven to 350°F and lightly spray an 8×8-inch baking dish.
- Add the diced apples to a skillet with cinnamon and cook over medium heat for a few minutes, stirring occasionally, until they begin to soften but still hold their shape.
- Add the rolled oats, egg, Greek yogurt, protein powder, applesauce, milk, brown sugar substitute, vanilla, cinnamon, salt, and baking powder to the prepared baking dish.
- Stir thoroughly until everything is evenly combined and there are no dry pockets of protein powder.
- Spread the partially cooked cinnamon apples evenly over the top without stirring them into the oatmeal.
- Bake at 350°F for about 30–35 minutes, or until the center is set but still soft and moist.
- Let the baked oatmeal rest for about 10 minutes before slicing.
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