Fresh from the oven, this apple oatmeal combines creamy rolled oats with tart fruit, honey and a lightly golden top.

It is simple enough for a weekday breakfast and convenient for meal preparation: bake one dish, then reheat individual portions throughout the week.

What You'll Need

Servings: 8

Preparation: 15 minutes

Baking: 40–45 minutes

Resting: 20 minutes

- 55g unsalted butter, melted, plus extra for greasing

- 340g rolled oats

- 1 tsp baking powder

- ½ tsp ground cinnamon, plus extra for serving

- ½ tsp kosher salt

- ⅛ tsp freshly grated nutmeg

- 2 large eggs

- 830ml whole milk

- 85g honey, plus extra for serving

- 1 tsp vanilla extract

- 2 small tart apples (about 340g in total)

- 60g walnuts, roughly chopped

- Plain yoghurt, for serving

1. Prepare The Apples

Preheat the oven to 180°C (160°C fan)/350°F. Butter a 23 × 33cm baking dish.

Peel and core the apples, then cut them into small, evenly sized pieces. Granny Smith apples work particularly well because their sharpness balances the honey. Other firm, slightly tart varieties are suitable too.

2. Mix The Oats

In a large bowl, stir together the rolled oats, baking powder, cinnamon, salt and nutmeg. Mixing the dry ingredients first helps distribute the spices evenly.

Choose traditional rolled oats rather than instant oats. Their thicker flakes retain some texture during baking, giving the finished dish a satisfying consistency.

3. Add The Wet Ingredients

In another bowl, whisk the eggs, then add the milk, honey, vanilla and melted butter. Whisk until combined.

Pour the liquid mixture over the oats and stir thoroughly. It will look loose at first, but the oats absorb the milk as they cook. Make sure the honey is evenly incorporated so every serving has balanced sweetness.

4. Fold In The Fruit

Add the chopped apples and walnuts, folding gently to distribute them throughout the mixture. Transfer everything to the buttered dish and level the surface.

The walnuts add crunch alongside the tender apples. For a stronger toasted flavour, warm the nuts briefly in a dry frying pan before using them, then let them cool.

5. Bake And Rest

Bake on the middle oven shelf for 40–45 minutes, until the top is golden, the centre is set and the apple pieces are tender. If the centre still looks very liquid, allow a little more time and check again.

Leave the dish to stand for about 20 minutes. Resting helps the oatmeal firm up, making it easier to cut into squares or spoon into bowls.

6. Serve And Store

Serve warm with plain yoghurt, a little extra honey and a light dusting of cinnamon. The cool yoghurt complements the warm, gently spiced oats.

Once cooled, refrigerate leftovers in an airtight container for up to five days. Reheat individual portions until piping hot, adding a splash of milk if they seem dry.

For longer storage, freeze portions for up to three months and thaw overnight in the refrigerator before reheating.

Pears can replace the apples, while pecans make an excellent alternative to walnuts. For a dairy-free variation, use unsweetened plant-based milk, dairy-free butter and plant-based yoghurt.

With its tender fruit, warming spices and satisfying texture, this baked oatmeal makes a delicious breakfast that is equally enjoyable fresh from the oven or prepared ahead for busy mornings.