Baked Apple Oatmeal Greek Yogurt

My kitchen was freezing that November morning, the kind of cold that makes you want to wrap your hands around something warm and never let go. I had a bag of apples from my grandmother's tree and half a carton of yogurt that needed using, so this baked oatmeal happened almost by accident. The whole apartment filled with cinnamon and baking apples, creating this cozy blanket of smell that made staying in bed feel impossible.

I first made this for my sister when she was recovering from surgery and couldn't stomach much else. She sent me a text two days later saying she'd eaten the entire pan by herself and needed the recipe immediately. Now whenever someone I love needs a little extra comfort, I find myself peeling apples and preheating the oven without even thinking about it.

Ingredients

• 2 cups old-fashioned rolled oats: Steel-cut won't work here—they need too much liquid and stay too chewy, while instant oats turn into mush
• 1 ½ cups milk: I've used almond, oat, and whole milk successfully, though the creamier the milk, the more luxurious the final texture
• 2 large eggs: These act as the binder that transforms loose oats into something you can slice into squares
• ⅓ cup pure maple syrup or honey: Start here and adjust up or down depending on your sweet tooth and apple sweetness
• 2 tbsp melted unsalted butter or coconut oil: Butter adds richness while coconut oil gives a subtle tropical note that plays beautifully with cinnamon
• 1 tsp pure vanilla extract: Don't skip this—it's what makes everything taste like it came from a bakery
• 1 ½ tsp ground cinnamon: Cinnamon and apples are basically best friends, so don't be shy with it
• ¼ tsp ground nutmeg: Just enough warmth to make people ask what your secret ingredient is
• ½ tsp baking powder: Helps the oatmeal puff up slightly so it's not dense or heavy
• ¼ tsp salt: Essential for balancing all the sweetness and making the flavors pop
• 2 medium apples: Honeycrisp or Granny Smith hold their shape best, but use whatever you have on hand
• 1 tbsp lemon juice: Keeps the apples from turning brown and adds brightness that cuts through the richness
• 1 tbsp brown sugar: Completely optional, but creates this lovely caramelized coating on the apples
• ¼ cup toasted walnuts or pecans: The crunch factor takes this from good to absolutely unforgettable

Instructions

Preheat your oven:

Set it to 350°F and grease an 8x8-inch baking dish with butter or cooking spray

Whisk the wet ingredients:

Beat together the eggs, milk, melted butter, maple syrup, and vanilla until smooth and slightly frothy

Combine the dry mixture:

Stir in the oats, baking powder, cinnamon, nutmeg, and salt until everything is evenly distributed

Prepare the apples:

Toss the diced apples with lemon juice, brown sugar, and that extra pinch of cinnamon

Fold everything together:

Gently mix the apples into the oat mixture, being careful not to overmix

Spread evenly:

Pour the mixture into your prepared dish and smooth the top with a spatula

Bake until golden:

Let it bake for 35 to 40 minutes until the top is beautifully golden and the center is set

Let it rest:

Cool for 5 to 10 minutes so it sets up properly—this is the hardest part because it smells amazing

Make the creamy topping:

While it cools, stir the Greek yogurt with 2 tablespoons maple syrup until smooth and swirly

Slice and serve:

Cut into squares and top generously with the sweetened yogurt and toasted nuts

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Last winter, my neighbor texted me at 8 AM asking what smelled so incredible. I ended up bringing over a warm square wrapped in a towel, and now we exchange variations on this recipe every few weeks. Food has this way of turning neighbors into friends.

Make It Your Own

Once you've made this a few times, you'll start seeing possibilities everywhere. Sometimes I'll swap pears for apples in the fall, or throw in frozen cranberries when fresh fruit feels out of reach. The yogurt topping can be swapped for a drizzle of warm milk if you prefer things less tangy. My cousin adds chocolate chips and claims it changed her life.

Meal Prep Magic

This might actually be better on day two, after the flavors have had time to really get to know each other. I cut it into squares and store them in the fridge, then warm individual portions in the microwave for about 30 seconds. Having breakfast ready for four days straight makes me feel like I have my life together in a way that I definitely do not.

Serving Suggestions

A warm square of this oatmeal alongside a steaming cup of Earl Grey tea is my idea of perfect weekend comfort. For dinner, I've served it as an unexpected dessert with a scoop of vanilla ice cream melting into the warm oats. My toddler nephew eats it plain, no toppings needed, while my grandmother insists on extra nuts and a drizzle of cream.

• Try it with a dollop of pumpkin butter in autumn
• Fresh berries on top add brightness and make it feel fancy
• A pinch of cardamom in the oat mixture creates this lovely aromatic warmth

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There's something profoundly satisfying about feeding people something that makes them close their eyes and smile. This recipe is yours now—make it for someone you love.

Common Recipe Questions

→ Can I make this ahead of time?

Yes, this keeps well refrigerated for up to 4 days. Store individual portions in airtight containers and reheat in the microwave for 1–2 minutes. Add the Greek yogurt topping just before serving for the best texture and freshness.

→ Can I use steel-cut oats instead?

Steel-cut oats require more liquid and longer cooking time, so they're not recommended for this particular recipe. Stick with old-fashioned rolled oats for the proper texture and baking results.

→ What apples work best?

Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn hold their shape well during baking. Softer varieties like Red Delicious may become too mushy. Feel free to mix varieties for balanced flavor and texture.

→ Can I make this dairy-free?

Absolutely. Use unsweetened almond, oat, or soy milk in place of dairy milk, substitute coconut oil for butter, and swap the Greek yogurt for coconut yogurt or a dairy-free alternative. The texture remains excellent.

→ What can I use instead of maple syrup?

Honey works as a direct substitute for maple syrup in both the oat mixture and yogurt topping. For a refined sugar-free version, you can use agave nectar or simply increase the brown sugar on the apples and sweeten the yogurt to taste.

→ Can I freeze this?

Yes, freeze baked and cooled squares in individual portions with parchment paper between layers. Thaw overnight in the refrigerator, then reheat. Add fresh yogurt topping after reheating since frozen yogurt can separate and become watery.