When Apple Crisp Becomes Breakfast

Apple Crisp Baked Oatmeal with Fresh Apples, Maple Syrup & A Brown Sugar Oat Topping

There are certain fall mornings when a bowl of plain oatmeal just isn’t going to do it. The air is a little cooler, apples are suddenly everywhere, and breakfast should feel at least a little bit cozy.

That is exactly where this Apple Crisp Baked Oatmeal comes in. I wanted something that still felt like breakfast—not dessert pretending to be breakfast—but with all the things I love about a really good apple crisp. Plenty of tender apples, cinnamon, maple syrup, and, most importantly, an actual buttery brown sugar crisp topping. Because if we’re calling it apple crisp, there needs to be some crisp involved.

The oatmeal underneath stays soft and tender but firm enough that you can cut it into squares. It’s perfect warm from the oven, but it also reheats beautifully, which makes it one of those breakfasts I can make once and have ready for a few mornings.

A Little Lemon Makes the Apples Better

I made one small addition while putting this together that I would absolutely keep in the recipe.

After peeling and dicing the apples, I gave them a light squeeze of fresh lemon juice and tossed them together before folding them into the oatmeal mixture. It’s not enough lemon to make the oatmeal taste lemony. It simply brightens the flavor of the apples, balances the sweetness and keeps the freshly cut apples from turning brown while you finish preparing everything else.

It’s a tiny step, but it makes a difference.

And About That Crisp Topping…

Instead of working the butter into the flour and oats by hand, I made the topping in my food processor. I added the flour, oats, brown sugar, cinnamon and salt, then added the cold butter and pulsed everything together just until it formed a crumbly mixture.

This worked so well. You get little pieces of oats along with finer buttery crumbs, so the topping spreads evenly over the oatmeal while still giving you those bits of crisp topping everyone wants.

Just pulse it—you don’t want to turn the whole thing into oat flour.

How I Like to Serve It

My favorite way to eat this is warm with a spoonful of vanilla Greek yogurt on top. You get the warm cinnamon apples and buttery crisp topping with the cool creamy yogurt, plus a little extra protein without changing the texture of the baked oatmeal itself.

You could also add a small drizzle of maple syrup if you like your breakfast a little sweeter, although I think it’s plenty good just as it is. And yes, I fully support eating a corner piece so you get extra crisp topping. Someone has to.

Make It Ahead for Busy Mornings

This is also a great recipe to make on Sunday and reheat during the week. Once completely cooled, cover and refrigerate it. Cut individual squares as you need them and warm them briefly in the microwave or oven. It’s especially nice during the fall when everyone is heading out the door at different times and you want something a little more substantial waiting in the refrigerator than another granola bar.

Tips & Tricks for the Best Apple Crisp Baked Oatmeal

A few little things make this recipe especially good—and help keep that baked oatmeal texture soft without becoming soggy.

What kind of apples work best? Use an apple that holds its shape when baked. Honeycrisp, Pink Lady, Fuji or Granny Smith all work well. I especially like using an apple with a little tartness because it balances the maple syrup and brown sugar topping.

Do I really need the lemon juice? You can make the recipe without it, but I recommend the small squeeze. Tossing the diced apples with fresh lemon juice keeps them from browning while you prepare the oatmeal and gives the finished dish a slightly brighter apple flavor. You only need a little—you shouldn’t actually taste lemon.

How small should I dice the apples? Keep them fairly small, around 1/2-inch pieces. This helps them become tender during the same amount of time it takes the oatmeal to bake.

Can I make the crisp topping without a food processor? Definitely. Combine the flour, oats, brown sugar, cinnamon and salt, then work the softened butter in with a fork or your fingertips until crumbly. I like the food processor because it makes the topping quick and evenly crumbly—just be careful not to over-process it.

How do I know when the baked oatmeal is done? The center should look set rather than wet or loose, and the topping should be lightly golden. A little softness in the center is fine because the oatmeal continues to set as it rests.

Don’t skip the resting time. Let the baked oatmeal sit for about 15 minutes after it comes out of the oven. If you cut it immediately, it will be much softer. Giving it a few minutes to settle is what helps you get those nice breakfast squares.

Can I prepare it ahead of time? Yes. This is one of the reasons I love baked oatmeal for busy mornings. Bake it ahead, let it cool and refrigerate it covered. Individual squares can be reheated as needed.

How long will it keep? Stored covered in the refrigerator, it should stay good for about 4 days.

Can I freeze baked oatmeal? Yes. Once completely cooled, cut it into individual portions and freeze them in an airtight container. That makes it easy to pull out just one serving at a time for breakfast.

What should I serve with it? Vanilla Greek yogurt is my favorite because the creamy, slightly tangy yogurt works so well with the warm apples and cinnamon. It also adds some extra protein without having to change the baked oatmeal recipe itself.

One last tip: Try not to over-mix once you add the apples. Fold everything together just until evenly distributed, then get it into the baking dish. The less fussing, the better.

Living Layered

Apple Crisp Baked Oatmeal

This baked oatmeal is filled with fresh apples and warm cinnamon, lightly sweetened with pure maple syrup and finished with a buttery brown sugar oat crisp.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Breakfast

Ingredients Equipment Method Notes

Ingredients

  

Oatmeal Ingredients:

• 3 cups old-fashioned rolled oats
• 2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tap kosher salt
• 2 medium apples, peeled and diced small
• squeeze of fresh lemon juice
• 2 large eggs
• 2 cups milk
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 2 tbs butter, melted
• 2 tsp vanilla extract

Topping:

• 1/2 cup all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1/3 cup packed brown sugar
• 1 tsp cinnamon
• a pinch of kosher salt
• 4 tbs cold butter, cubed

Equipment

• 8×8- inch baking dish
• 2 large mixing bowls
• Whisk
• wooden spoon or spatula
• Measuring Cups and Spoons
• Cutting Board
• chef's knife
• vegetable peeler
• food processor for the crisp topping

Method

 

1. Preheat the oven to 350°F butter or lightly grease an 8×8 or 9×9-inch baking dish.
2. In a large bowl, stir together the rolled oats, cinnamon, baking powder and kosher salt.
3. In a separate bowl, whisk the eggs. Add the milk, applesauce, maple syrup, melted butter and vanilla and whisk until everything is well combined.
4. Peel and dice the apples into small pieces. Give them a light squeeze of fresh lemon juice and toss to coat.
5. Pour the wet ingredients into the oat mixture and stir until combined. Fold in the diced apples.
6. Pour everything into your prepared baking dish and spread it evenly.
7. For the crisp topping, add the flour, oats, brown sugar, cinnamon and salt to a food processor. Add the cold butter and pulse just until the mixture becomes crumbly. You still want to see some pieces of oats and small buttery crumbs.
8. Scatter the crisp mixture evenly over the oatmeal.
9. Bake for approximately 40–45 minutes, or until the center is set, the apples are tender and the topping is golden.
10. Let the baked oatmeal rest for at least 15 minutes before cutting it into squares. That little rest is what gives you the soft-but-sliceable texture rather than a scoop of loose oatmeal.

Notes

A Cozy Fall Breakfast Worth Making Again

This one really did surprise me. It has everything I wanted from a fall baked oatmeal—the apples are noticeable, the middle stays soft without being mushy, and that buttery topping makes it taste much more like apple crisp than a bowl of oatmeal with a few crumbs sprinkled on top.

If you’re picking apples this fall, save a couple for breakfast. And if you’re looking for somewhere to make a day of it, head over to my Fall Farms in New Jersey guide for apple picking, farm markets, cider and some of our favorite fall stops around New Jersey.

Then, when you need an easy dinner after a full day out, my Easy Turkey Kielbasa Pasta with Broccoli and Peppers is another simple family-friendly recipe.

I’d love to know if you make this one—and whether you’re a middle-piece person or, like me, looking for the piece with the most crisp topping.