This warm, hearty Apple Streusel Baked Oatmeal is filled with fresh apples and apple pie spices and is topped with a rich, buttery streusel! It’s like an apple crisp that you don’t have to feel bad about eating for breakfast! Make it the morning you want to enjoy it or the night before for an easy breakfast in the morning!

Baked oatmeal is one of our favorite breakfast options to have on hand. It’s super versatile, easy to make, and is hearty enough to keep you full until lunch. Plus, it gives you breakfast for the week (depending on the size of your family!)! 

This Apple Streusel Baked Oatmeal is no different. There are a lot of substitutions that you can make with this recipe to make it exactly how you and your family like it.

It’s also really easy to make. You can even prep it the night before so that all you have to do is pop it in the oven in the morning!

Or bake it the night before, and reheat it on the morning. It’s still full of fresh flavor!

This baked oatmeal came about because I was thinking of make this Apple Streusel French Toast Bake but didn’t have enough bread.

I did, however, have lots of oats. It wasn’t long before the main flavors of that french toast bake found their way into a super easy, super delicious oatmeal bake.

You don’t have to worry about this oatmeal being bland. Filled with two cups of tart, fall apples, and lots of warm, cozy fall spices, this baked oatmeal is packed with flavor!

Topping the oatmeal is a generous layer of rich, buttery streusel to give a bit of a decadent flair to your breakfast.

It’s like eating a healthy version of apple crisp for breakfast!

How to Make Apple Streusel Baked Oatmeal

This recipe is not only easy, but it is also super versatile. You’ll find that many of the ingredients have optional substitutions that can make this baked oatmeal exactly how you or your family like it.

Start by preheating your oven to 350 degrees Fahrenheit. (If you plan on making it the next day, you can obviously skip this step. 🙂 )

Spray a 9×9 inch baking dish with non-stick cooking spray.

In a large bowl, whisk together the oats, brown sugar, cinnamon, baking powder, salt, nutmeg, and allspice until there are no clumps of brown sugar and the spices are thoroughly incorporated. Set aside for now.

In medium bowl, whisk together the unsweetened applesauce, plain Greek yogurt, maple syrup, vanilla extract, and eggs until the eggs are thoroughly incorporated.

Here you can use whatever milk you prefer and swap out the Greek yogurt for plain yogurt. If you don’t maple syrup on hand, you can use honey in its place.

Next, add the wet ingredients to the dry ingredients, and stir until combined.

Stir in the chopped apple. I like to reserve about 1/2 cup of the chopped apple to sprinkle over the top of the oatmeal mixture once spread in the baking dish. This helps to get the apple evenly distributed.

Add the oatmeal mixture to the prepared baking dish. Use a spatula or the back of a spoon to even out the mixture. If you reserved chopped apple, sprinkle it over the top now.

In a separate medium bowl, prepare the topping.

Whisk together the white whole wheat flour, rolled oats, brown sugar, cinnamon, nutmeg, and salt until there are no longer any clumps of brown sugar.

Cut in the butter until mixture resembles coarse crumbs. (I like to leave some bigger chunks, so you have some big bites of streusel.)

Bake for 40-50 minutes, or until a toothpick inserted in the center comes out mostly clean. If you like a drier oatmeal, bake until a toothpick inserted in the center comes out clean.

Remove to a wire rack, and allow to cool for 10 minutes before cutting into pieces and serving. You can serve it plain or with maple syrup or even a scoop of yogurt.

Store any leftovers in the refrigerator.

*If you want to make the oatmeal the night before, follow the instructions through spreading the oatmeal mixture in the baking dish. Tightly cover the baking dish and place in the refrigerator until ready to bake. You can make the crumb topping, if you desire. Just cover it separately, and sprinkle the topping on right before baking.

Tips for Making Baked Oatmeal

• Flavorful, firm apples work the best for this recipe. I used SweeTango for this oatmeal, but Honeycrisp, Granny Smith, Haralson, etc. would work well.
• If I know we won’t be eating all of the baked oatmeal right away, I like to bake my oatmeal until there are still a few crumbs that stick to the toothpick when it is inserted in the center. This keeps the pieces that are reheated later from being too dry.
• If you want to make the oatmeal the night before, follow the instructions through step 6. Tightly cover the baking dish and place in the refrigerator until ready to bake. You can make the crumb topping, if you desire. Just cover it separately, and sprinkle the topping on right before baking. 

Optional add-ins and substitutions

• Looking for a bit of a crunch? Try adding 1/2 Cup chopped pecans or walnut to the dry ingredients.
• Love the maple flavor? Add 1 teaspoon of maple extract to the topping when you cut in the butter.
• If you don’t have Greek yogurt, plain yogurt will work just as well.
• Not a big fan of maple syrup? You can use honey in its place.

Love baked oatmeal? More baked oatmeal recipes to try!

• Peanut Butter Banana Bread Baked Oatmeal
• Pumpkin Apple Baked Oatmeal
• Strawberry Banana Bread Baked Oatmeal