This Apple Crisp Oatmeal combines tender apples and warm spices, in a baked oatmeal base for a hearty breakfast. It’s perfect for meal prep or make-ahead breakfasts.
One of my favorite fall desserts is apple crisp. I love the combination of baked apples, spices, and crunchy oat topping. So, I took all of the things that I love about apple crisp and made Apple Crisp Oatmeal.
Now, I know that it can be difficult to get excited about oatmeal, but there’s nothing plain or boring about this oatmeal. With the baked apples and crunchy, brown sugar topping, this oatmeal tastes like dessert for breakfast.
Ingredient notes and substitutions
- Brown sugar: Dark brown sugar will also work.
- Spices: You can substitute an equal amount of apple pie spice for the spices.
- Milk: You can use dairy milk or nondairy milk, like almond milk, in this oatmeal.
- Apple: Baking apples work well in this recipe. Look for varieties like Granny Smith, Honeycrisp, or Braeburn.
- Coconut oil: You can substitute butter for the coconut oil.
How to make apple crisp oatmeal
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 350 F. Line a 12-cup muffin tin with paper liners. Lightly spray liners with nonstick cooking spray.
Step 2: In a large bowl, beat egg.
Step 3: Add brown sugar, baking powder, vanilla, cinnamon, nutmeg, allspice, and salt. Mix well.
Step 4: Whisk in milk.
Step 5: Stir in apple and oats.
Step 6: Pour into prepared muffin tins. Set aside.
Step 7: For the topping, stir together brown sugar and coconut oil in a small bowl.
Step 8: Add almonds and cinnamon; stir to combine.
Step 9: Sprinkle topping evenly over each oatmeal.
Step 10: Bake for 20-25 min.
Recipe Tips!
- Make ahead: The oatmeal cups work well for make-ahead breakfasts. Simply make as directed. Store any extras covered in the fridge, warm, and enjoy.
- Dairy-free: It’s easy to make this recipe dairy-free by using nondairy milk. I’ve made it with almond milk, and it works well.
Storage
Store any leftover oatmeal in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More oatmeal recipes!
If you’ve tried this apple crisp oatmeal recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can to receive my latest recipe newsletters or follow me on , and for even more delicious food.
Apple Crisp Oatmeal
Ingredients
Oatmeal
- 1 large egg
- 1/4 cup light brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup peeled baking apple finely chopped
- 2 cups oats regular or quick
Topping
- 1/4 cup light brown sugar
- 1 tablespoon coconut oil
- 1/4 cup chopped almonds
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 F.
- Line a 12-cup muffin tin with paper liners. Lightly spray liners with nonstick cooking spray.
- In a large bowl, beat egg.1 large egg
- Add brown sugar, baking powder, vanilla, cinnamon, nutmeg, allspice, and salt. Mix well.1/4 cup light brown sugar, 1 ½ teaspoons baking powder, 1 teaspoon vanilla extract, 1 ½ teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon allspice, 1/4 teaspoon salt
- Whisk in milk.1 cup milk
- Stir in apple and oats.1 cup peeled baking apple, 2 cups oats
- Pour into prepared muffin tins.
- For the topping, stir together brown sugar and coconut oil in a small bowl.1/4 cup light brown sugar, 1 tablespoon coconut oil
- Add almonds and cinnamon; stir to combine.1/4 cup chopped almonds, 1/2 teaspoon ground cinnamon
- Sprinkle topping evenly over each oatmeal.
- Bake for 20-25 min.
- Oatmeal can be served warm. These also work well for make-ahead breakfasts. Simply make as directed. Store any extras covered in the fridge, warm, and enjoy.
Notes
- Brown sugar: Dark brown sugar will also work.
- Spices: You can substitute an equal amount of apple pie spice for the spices.
- Milk: You can use dairy milk or nondairy milk, like almond milk, in this oatmeal.
- Apple: Baking apples work well in this recipe. Look for varieties like Granny Smith, Honeycrisp, or Braeburn.
- Coconut oil: You can substitute butter for the coconut oil.
- Nutrition values are estimates.
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Soula says
I made these today. The house smells divine!! I kept asking myself while stirring all the ingredients together how after they are cooked will they hold together like a muffin? I was trying to get the muffins out of the muffin pan and found it hard because the content was so loose. I ate one while still hot and found they were falling apart but the flavor…holy moly….SO delicious!!
Kate says
Hi! They won’t be quite as cohesive as a muffin. If you find that they want to come apart, you could try adding a second egg to help bind them. Also, using a nonstick muffin tin liner really helps! =)