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Overnight cinnamon apple baked oatmeal square with caramelized apples, crunchy pecans, and golden baked oats

Overnight Cinnamon Apple Baked Oatmeal

Wake up to the comforting bakery aromas of autumn with this Overnight Cinnamon Apple Baked Oatmeal! Hearty old-fashioned rolled oats are layered with juicy caramelized Honeycrisp apples, fragrant Saigon cinnamon, toasted pecans, and pure Vermont maple syrup. Assemble it the night before, refrigerate, and bake in the morning for an effortless, nourishing family breakfast.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 330
Ingredients Method Nutrition Notes

Ingredients
  

Hearty Oat Base & Apple Filling
  • 2 1/2 cups 225g old-fashioned rolled oats (gluten-free certified if needed)
  • 2 medium Honeycrisp or Pink Lady apples cored and diced into 1/2-inch chunks (approx. 2 cups)
  • 1/2 cup 60g raw pecan halves, roughly chopped and toasted
  • 1 1/2 tsp ground Saigon cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
Spiced Maple Custard Mixture
  • 2 cups 480ml whole milk (or unsweetened almond/oat milk)
  • 2 large eggs room temperature
  • 1/3 cup 80ml pure maple syrup (plus extra for drizzling)
  • 3 tbsp unsalted butter melted (or virgin coconut oil)
  • 1 1/2 tsp pure vanilla extract

Method
 

Step-by-Step Cooking Walkthrough
  1. Prepare Baking Dish: Grease an 8x8-inch or 9x9-inch ceramic or glass baking dish with 1 teaspoon of butter or coconut oil.
  2. Layer Dry Ingredients & Apples: Spread half of the rolled oats evenly across the bottom of the prepared dish. Scatter the diced Honeycrisp apples and half of the chopped toasted pecans over the oats. Sprinkle with cinnamon, nutmeg, ginger, baking powder, and salt. Top with the remaining rolled oats and pecans.
  3. Whisk Spiced Custard: In a medium mixing bowl, whisk together whole milk, eggs, pure maple syrup, melted butter, and vanilla extract until completely smooth and emulsified.
  4. Pour & Chill (Overnight Step): Pour the liquid custard evenly over the oats and apples, gently pressing down on the surface with a spatula so all oats are submerged. Cover tightly with plastic wrap and refrigerate overnight (or at least 30 minutes if baking immediately).
  5. Bake to Golden Fragrance: Preheat oven to 375°F (190°C). Remove plastic wrap and bake uncovered for 35 to 40 minutes until the top is golden brown, the edges are bubbly, and the center is set.
  6. Rest, Garnish & Serve: Let cool for 5 to 10 minutes. Slice into generous warm squares and serve with an extra drizzle of warm maple syrup and a splash of milk or Greek yogurt!

Nutrition

Serving: 1gCalories: 330kcalCarbohydrates: 44gProtein: 8gFat: 14gSaturated Fat: 5gCholesterol: 75mgSodium: 240mgPotassium: 290mgFiber: 5gSugar: 18gVitamin A: 310IUVitamin C: 6mgCalcium: 150mgIron: 2.1mg

Notes

Chef Secret: Soaking the oats overnight in the spiced milk custard allows the oats to absorb moisture deeply, yielding a cake-like, custardy interior rather than a dry texture. Leaving the skins on crisp Honeycrisp or Pink Lady apples adds beautiful ruby color and maintains a delightful tender-crisp bite throughout baking!

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