Spiced Apple Baked Oatmeal
Published July 1, 2025
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3medium honeycrisp, Fuji or gala apples
- 2large eggs
- 1(13½-ounce) can full-fat coconut milk, plus more if desired
- ½teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon fine salt
- 2cups old-fashioned rolled oats
- 1½ teaspoons ground cinnamon
- 1½ teaspoons ground ginger
- 1teaspoon ground turmeric
- ¼teaspoon ground black pepper
- 2 to 4tablespoons turbinado or demerara sugar, to taste
- Milk, buttermilk or more coconut milk, to serve
Nutritional analysis per serving (6 servings)
322 calories; 17 grams fat; 13 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 7 grams protein; 192 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Set a rack in the middle of the oven and heat to 350 degrees.
- Step 2
Coarsely grate the apples (no need to peel) into a large bowl, working your way around the cores. Discard the cores. Whisk in the eggs, coconut milk and salt until thoroughly combined.
- Step 3
Add the oats to a large, high-sided, broiler-safe skillet and cook on medium-low, stirring frequently, until they smell toasty, 4 to 6 minutes. Remove from heat, then stir in the cinnamon, ginger, turmeric and pepper to gently toast in the residual heat.
- Step 4
Add the apple mixture to the skillet and stir to combine with the oats, then transfer to the oven to bake until set, 20 to 25 minutes.
- Step 5
Remove from the oven and heat the broiler to high. Evenly sprinkle the sugar on top, then broil until caramelized, 2 to 3 minutes. Divide among bowls and serve with milk, buttermilk or more coconut milk. Leftover baked oatmeal can be refrigerated in an airtight container for up to 5 days. To reheat, cover and microwave individual portions before adding milk, buttermilk or coconut milk.
Private Notes
Comments
The warming spice blend in this is an absolute winner. A few things I’d do differently next time: - I didn’t have turbinado sugar and the apples alone weren’t enough sweetener. Next time I’m going to add some maple syrup into the mix before baking - I also think the mixture could use a bit more salt to keep the oats from tasting bland and really enhance the spice flavors - I’ll probably add a chopped nut for texture variation!
Halve the tumeric and consider cardamom.
This was pretty good and a nice variation on baked oatmeal. I only had 2 apples so I substituted slices from 2 bananas instead which really added some much needed texture and variation in flavour. I also used soy milk instead of coconut milk and I think any kind of milk would work here. Next time I will reduce the turmeric and completely eliminate the black pepper.
Just made this and am thoroughly enjoying a bowl as I type. I accidentally added an additional 1/2 t. turmeric which did no harm, but will try adding some cardamom next time. I don't have demara or turbines sugar on hand but do have coconut and dark brown, so I made a 50-50 mixture and browned it up. Topped it with a few raisjns and walnuts. Delicious!
Very nice! I used a mix of old fashioned oats and quick cooking steel cut oats. Used coconut cream instead of coconut milk because that’s what I had on hand. Upped the cinnamon and ginger and slightly reduced the tumeric, which worked for me - still a bit of a kick. Added some nuts and raisins for texture. Had no demara or turbinado sugar, so broiled with brown sugar and date syrup on top. Took awhile to assemble and bake, but a nice weekend breakfast.
How would this recipe be adjusted for steel-cut oats?