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baking powder
- Apple and cinnamon baked oats · 4 servings
eating apple
- Apple and cinnamon baked oats · 4 servings
ground cinnamon
- Apple and cinnamon baked oats · 4 servings
large hen eggs
- Apple and cinnamon baked oats · 4 servings
light brown soft sugar
- Apple and cinnamon baked oats · 4 servings
raisins
- Apple and cinnamon baked oats · 4 servings
rolled porridge oats
- Apple and cinnamon baked oats · 4 servings
unsalted butter
- Apple and cinnamon baked oats · 4 servings
whole milk
- Apple and cinnamon baked oats · 4 servings
Apple and cinnamon baked oats
4 servings
One fixed batch makes 4 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.
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Your prep outline
This is a preparation outline, not the full method. Read each full recipe before cooking. Timings are estimates per recipe, not a promise of combined batch time. Check each recipe's equipment, allergens and method before starting.
Dish 1. Apple and cinnamon baked oats
Estimated: 15 min preparation · 40 min cooking · 10 min waiting
- Make the original four-portion batch in the 20 × 20 cm dish, at least 5 cm deep: weigh 200 g oats and 300 g prepared apple, and use all the remaining listed ingredients without scaling the pan.
- Bake by the full method at 180°C conventional / 160°C fan. Check the set centre reaches 75°C for 30 seconds with a clean probe, then complete the 10-minute rest before dividing into four portions.
- Move any saved portions into shallow containers and follow the storage guidance below promptly. Reheat an individual portion once in a suitable covered dish until steaming through the centre, following appliance standing instructions.
Four breakfasts to share or use within the recipe's storage limit, not a four-day fridge plan. Keep the batch and pan unchanged; freezer quality has not been assessed. This outline does not replace the full method, allergens or storage instructions. NST has not physically cooked or tasted this recipe.
Open full cooking instructions
Full cooking instructions
Apple and cinnamon baked oats
4 servings · Estimated: 15 min preparation · 40 min cooking · 10 min waiting
One fixed batch makes 4 servings. Keep the listed quantities, pan and method unchanged. For more, repeat the full batch; for fewer, follow the recipe's storage guidance for unused portions.
Not yet kitchen-tested. Preparation and cooking times are estimates.
Editorial review: Gabriel Silva · 2026-10-23
Read the full method before you start. Wash your hands, use clean equipment and check the labels of every ingredient for allergens.
You will need
- Oven and oven gloves
- 20 × 20 cm ovenproof baking dish, at least 5 cm deep
- Kitchen scales, jug and measuring spoons
- Knife, board, bowl, whisk and spoon
- Clean food thermometer and foil
Important ingredient notes
- Times are untested planning estimates, not a timed kitchen result. Follow the doneness checks and allow longer if needed.
- The 65-minute estimate includes 10 minutes resting; preheat the oven during preparation.
- Keep this batch, pan size and cooking depth unchanged. For more portions, repeat the whole batch; for fewer, store unused portions as below. Do not simply double a pan or baking dish.
Allergens & ingredients
- Contains egg, milk and oats, a cereal containing gluten. Check the oats, raisins and baking powder for additional allergens and precautionary labels.
- Check the actual packaging and may-contain statements, including substitutes; avoid cross-contact on shared utensils. This is not an allergy-free recipe.
Meal-prep notes
- Make the original four-portion batch in the 20 × 20 cm dish, at least 5 cm deep: weigh 200 g oats and 300 g prepared apple, and use all the remaining listed ingredients without scaling the pan.
- Bake by the full method at 180°C conventional / 160°C fan. Check the set centre reaches 75°C for 30 seconds with a clean probe, then complete the 10-minute rest before dividing into four portions.
- Move any saved portions into shallow containers and follow the storage guidance below promptly. Reheat an individual portion once in a suitable covered dish until steaming through the centre, following appliance standing instructions.
Four breakfasts to share or use within the recipe's storage limit, not a four-day fridge plan. Keep the batch and pan unchanged; freezer quality has not been assessed. This outline does not replace the full method, allergens or storage instructions. NST has not physically cooked or tasted this recipe.
The full method
- Prepare the dish
Heat the oven to 180°C conventional / 160°C fan. Rub the butter over the base and sides of the baking dish. Wash, core and chop the apples, then weigh the prepared pieces.
- Mix the dry ingredients
Stir the oats, sugar, cinnamon and baking powder together in a large bowl, breaking up any sugar lumps. Add the apple and raisins.
- Add the custard
Beat the eggs and milk in a jug. Stir into the oat mixture until evenly combined, then transfer to the dish and level the surface. Do not taste the uncooked mixture; wash egg-contact utensils.
- Bake until set
Bake for about 35–40 minutes, until the surface is lightly golden and the centre is set without pools of liquid. Check the middle reaches 75°C for at least 30 seconds with a clean thermometer. Continue baking if needed; cover loosely with foil if the top colours too fast.
- Rest and portion
Rest the dish on a heatproof surface for 10 minutes. Scoop or cut into four portions and serve at a comfortable temperature. The oats should be moist rather than a dry cake.
Swaps & variations
- Use the same prepared weight of firm pear instead of apple; softness and cooking time may differ.
- Replace raisins with the same weight of chopped ready-to-eat dried apricots; check for sulphites.
- Whole milk can be replaced with the same volume of pasteurised semi-skimmed milk. This still contains milk.
Finish with storage
Cool, label and store by dish.
These are not seven days of fridge storage. Follow each dish's limits and freeze only where the recipe allows.
Apple and cinnamon baked oats
- Portion leftovers into shallow containers, cool promptly and refrigerate within two hours. Keep covered at 0–5°C and eat within 48 hours, or sooner if an ingredient label requires it.
- Reheat only the portion you will eat, once, until hot and steaming through the centre. Let it reach a comfortable eating temperature. Freezer quality has not been assessed for this draft.
- For reheating, lift out an individual portion and use a covered microwave-safe dish or ovenproof dish; follow appliance standing instructions and check the centre, not just the edges.