Prep Ree Drummond’s Apple-Cinnamon Baked Oatmeal Tonight for the Easiest Breakfast Tomorrow
If you want to make your life worlds easier, prep this make-ahead apple-cinnamon baked oatmeal before you hop in bed tonight. Then the second your feet hit the floor in the morning, crank up the oven, pop the dish right in, and before you know it, you’ll have the most scrumptious oatmeal you’ve ever tasted.
- Nonstick cooking spray
- 2 1/4 c. milk
- 1/3 c. light brown sugar, plus more for serving
- 1 tsp. vanilla extract
- 1 large egg
- 1 1/2 c. old-fashioned rolled oats
- 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 large firm apple (such as Honeycrisp, Pink Lady, or Granny Smith), diced
- 1 1/2 tsp. ground cinnamon
- 2 tbsp. salted butter, diced
- Greek yogurt, toasted walnuts, raisins, maple syrup, or honey, for serving (optional)
- Spray an 8-by-8-inch baking dish with nonstick cooking spray.
- In a medium bowl, whisk together the milk, brown sugar, vanilla, and egg until smooth. Stir in the oats, baking powder, and salt. Pour into the prepared baking dish.
- In a medium bowl, toss the apple with the cinnamon until evenly coated. Stir the butter and half of the apples into the oatmeal. Sprinkle the remaining apples over the top. Cover and refrigerate for at least 8 hours and up to 24 hours.
- In the morning when you are ready to bake, remove the dish from the refrigerator while the oven heats to 350˚F.
- Uncover and bake until the oatmeal is puffed, lightly golden around the edges, and the center is just set, 45 to 50 minutes. Let cool for 10 minutes before serving topped with brown sugar, yogurt, toasted walnuts, raisins, maple syrup, or honey, if desired.
9 hrs 20 mins
If you want to make your life worlds easier, prep this make-ahead apple-cinnamon baked oatmeal before you hop in bed tonight. Then the second your feet hit the floor in the morning, crank up the oven, pop the dish right in, and before you know it, you’ll have the most scrumptious oatmeal you’ve ever tasted.
With all the warm, cozy, glorious flavors of fall, this yummy oatmeal is perfect for everything from a quick breakfast before school to feeding weekend houseguests. Top it with a drizzle of honey, a sprinkle of toasted walnuts, and a few raisins, if you’re into that sort of thing.
My gosh, is this good! Here are other great make-ahead breakfast dishes, oatmeal recipes, and sweet breakfast ideas if you could use more morning inspiration!
What kind of oats are best for baked oatmeal? Old-fashioned rolled oats are the way to go here!
They soften as they sit overnight but still have enough texture to keep the oatmeal from turning mushy. Quick-cooking oats can make it a little too soft, while steel-cut oats need more liquid and extra cooking time.
Save those for another recipe! How long does make-ahead apple-cinnamon baked oatmeal last in the fridge?
Leftovers will keep, covered or in an airtight container, for up to 4 days in the refrigerator. Reheat individual portions in the microwave or pop the whole dish in a 325-degree Fahrenheit oven until the oatmeal is heated through.
Can you freeze make-ahead apple-cinnamon baked oatmeal? Yes! The baked oatmeal can be frozen for up to 3 months.
You can freeze the whole batch together or divide it into individual portions. Let the oatmeal thaw in the fridge overnight before reheating.
Ingredients
- 2 1/4 cups milk
- 1/3 cup light brown sugar, plus more for serving
- 1 1/2 cups old-fashioned rolled oats
