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NST kitchen · breakfast

Apple and cinnamon baked oats

A spoonable tray of baked oats with little apple pieces, raisins and cinnamon. Bring the whole dish to the table and cut or scoop it into four breakfasts.

  • vegetarian
Prep (est.)
15 min
Cook (est.)
40 min
Total (est.)
65 min
Base servings
4

Total includes 10 minutes waiting time.

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Serving illustration of golden apple and cinnamon baked oats with raisins in a square cream baking dish.
Serving illustration, not a photograph.Serving illustration, not a photographed cooking result. Portions and appearance are illustrative; actual results may vary.Original NST visual

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Get everything ready

Ingredients

Original recipe: 4

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.

Ingredients for 4 servings.

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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

Let's make it

The method

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0 of 5 steps marked

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  1. Step 1. 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.

  2. Step 2. 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.

  3. Step 3. 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.

  4. Step 4. 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.

  5. Step 5. 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.

Make it work for you

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.

Recipe notes & sources

Sources support the points stated below; they are not evidence that NST has cooked or tested this recipe.

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About this serving photograph

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