Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal Close Up Shot

It’s official, fall is upon us.

[The first day is today!]

I don’t know about you, but for me, the summer flew by in a snap. Between traveling, beginning new business ventures, and the everyday hustle and bustle, I feel like I looked up, and summer was gone.

But truth be told, I’m ready for the slower seasons of fall and winter. When the atmosphere gets cozy, the leaves turn a beautiful rainbow of red, orange, and yellow, and the faint hint of fireplace smoke is in the air.

Days begin to shorten, people spend more time indoors with the family, and dinner gets served a little earlier. As the weather cools, the meals start to heat up. Braising, stewing, roasting, simmering, or even crockpot-ing take hold. Slow food… comfort food… become our cravings.

And I am here to fully oblige those cravings.


Apple Cinnamon Baked Oatmeal Fresh Out of the Oven

Starting with this warm breakfast deliciousness- Apple Cinnamon Baked Oatmeal.

If you like instant packets of Apple Cinnamon flavored oatmeal, you’re going to flip over this one.

It has all the same sweet and satisfying cinnamon sugar flavor, with generous chunks of juicy baked apple and crunchy walnuts. Plus, since it’s baked, it’s a little heartier.

I swear, it’s almost like eating pie for breakfast.

I don’t know anyone who will turn that down!

I love making baked oatmeal on Sunday mornings, when the pace is slow and you can relax before a busy week ahead. Pop it in the oven, enjoy a scoop when it’s warm and gooey, fresh out of the oven (maybe with a dollop of yogurt), and save the rest in the fridge for breakfasts later that week.

And even though this oatmeal tastes almost like dessert, the whole dish only has 1/3 cup of brown sugar!

The rest of the sweetness comes from the natural sugar in milk and the immensely tasty flavor of honeycrisp apples (everyone’s favorite apple these days).

I also added some egg to help bind the baked oatmeal together increase the protein content, and a generous amount of ground flaxseed for a boost of fiber.

The process for baked oatmeal is pretty simple.

Separately mix together the wet and dry ingredients, then combine in a large bowl and stir well. Spread the apple slices on the bottom of a greased baking dish, pour the oatmeal mixture over the top, and bake for about 45 minutes until firm.

That’s seriously it!

Don’t skip the part about putting the apples on the bottom of the baking dish, either. Some of them will end up floating towards the top of the oatmeal, but the majority will remain buried in the moist oatmeal interior, steaming and softening into melt-in-your-mouth juicy morsels that take this oatmeal to the next level.



Warm Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal

No ratings yet
Prep15 mins
Cook45 mins
Total1 hr
Servings: 6


  • Cooking spray, butter, or oil for greasing the baking dish
  • 2 cups old fashioned rolled oats
  • 1/3 cup light brown sugar, packed
  • 1 cup roughly chopped walnuts
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 2 large honey crisp apples, cored and cut into 1/2 inch cubes (about 2 cups)


  • Preheat the oven to 350 degrees Fahrenheit. Grease the interior bottom and sides of an 8x8 pyrex baking dish with cooking spray, butter, or oil and set aside.
  • In a large bowl mix together the oats, brown sugar, walnuts, baking powder, cinnamon, flax, and salt. Stir until well combined.
  • In a separate medium bowl, beat together the eggs, milk, vanilla, and melted butter. Pour this mixture into the bowl that contains the dry ingredients, and stir to combine.
  • Spread the chopped apples on the bottom of the greased baking dish and pour the oatmeal mixture over the top. Use a spatula to spread the oatmeal evenly throughout the baking dish. Bake for 40-45 minutes or until the oats have firmed up but still have a moist creamy texture. Let cool slightly, then scoop your portion into a bowl and enjoy.
Tried this recipe?Mention or tag @ericajulson !

Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins

Cornbread is such a classic.

It’s a type of quick bread, which means it can be made quickly, without using yeast.

Since there’s no yeast, cornbread doesn’t have to be kneaded or set aside to rise. Yay!

Instead of yeasts, quick breads simply use baking soda or baking powder as a leavener.

When the baking soda (which is basic) comes into contact with an acid, like buttermilk or cream of tartar, it bubbles and creates carbon dioxide gas that leavens the quick bread.

Baking powder, which is sometimes used instead of baking soda, was created to make leavening even easier. It contains baking soda plus a powdered acid, so you don’t have to add any acids to your recipe 🙂

Cornbread follows the same basic recipe as other quick breads, except part of the flour is replaced by cornmeal.

If you use yellow cornmeal, you’ll have a nice golden yellow cornbread, and if you use a white cornmeal, your final product will be much lighter.

(I used yellow cornmeal in this recipe).

There are tons of delicious add-in options, like fresh corn kernels, jalapeños, or even cheese.

But since I don’t have a cornbread recipe on the blog yet, I decided to go with a basic buttermilk recipe. It’s so yum!

Rather than bake the cornbread in an 8×8 dish as per usual, I went rogue and made cornbread muffins.

I know, it’s pretty genius.

They cook more quickly, and are already pre-portioned into 12 muffins for everyone at the table to enjoy.

In fact, I liked the muffins so much, I may never go back to making traditional cornbread again!

Top with schmear of butter, and these babies are divine.

And they go really well with chili… (hint hint, recipe coming soon!!)

Easy Buttermilk Cornbread Muffins


Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins

No ratings yet
Prep15 mins
Cook20 mins
Total35 mins
Servings: 12 muffins


  • 1/2 cup unsalted butter, melted, plus extra butter or oil for greasing muffin tin
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/2 teaspoon salt


  • Preheat the oven to 375 degrees Fahrenheit. Grease a 12-muffin muffin tin with butter or oil to prevent the cornbread from sticking, and set aside.
  • Place the melted butter and sugar in a large mixing bowl, and beat together with a whisk until smooth. Add the eggs and buttermilk and whisk to combine.
  • In a medium bowl, mix together the baking soda, cornmeal, flour, and salt until evenly combined.
  • Gradually add the dry ingredients into the bowl with the wet ingredients, and stir until just combined and most of the lumps are gone. Don’t over-stir, or the cornbread could become tough due to over-developed gluten.
  • Divide the batter between the wells of the muffin tin and bake in the oven for about 15-20 minutes, or until the edges are golden brown and a toothpick inserted into the center of a muffin comes out clean.
  • Remove from the oven and let cook slightly. Run a knife around the edges of the muffins if they’re sticking, and carefully remove from the muffin tin. Enjoy!
  • The muffins will keep for a few days at room temperature, a week in the refrigerator, or a few months in the freezer.
Tried this recipe?Mention or tag @ericajulson !


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Pumpkin Spice Baked Oatmeal

Pumpkin Spice Baked Oatmeal |

Hey-o! Pumpkin season is here!

I’ll admit it, I’m guilty of indulging in pumpkin-spice everything.

My favorite? Pumpkin pie on Thanksgiving, duh!

I love the creamy, richly spiced flavor of the pumpkin filling and the flaky tender crust.

Topped with a little whipped cream, it’s perfect.

Since I can’t have pumpkin pie EVERY day, I decided to replicate the flavors in this delicious baked oatmeal.

You basically mix oatmeal, pecans, and golden raisins with a lightened-up version of pumpkin pie filling (milk instead of heavy cream, less sugar), pour in a greased baking dish, bake for about 40 minutes, and you’ve got easy oatmeal breakfasts for the rest of the week.

Simply scoop out your portion & enjoy as is, or, if you’re feeling adventurous, you can top it with vanilla yogurt or a splash of milk.

You won’t believe that oatmeal can taste this good!

It’s like healthified pumpkin pie!

Pumpkin Spice Baked Oatmeal with Milk |

No ratings yet
Prep10 mins
Cook40 mins
Total50 mins
Servings: 6


  • 2 cups old fashioned rolled oats, gluten free, if needed
  • 1/3 cup packed brown sugar
  • 1 cup pecan pieces
  • 3/4 cup golden raisins
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 cup ground flaxseed
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted butter
  • 15 oz can pumpkin puree
  • butter or oil for greasing baking dish


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a medium sized bowl, mix together the dry ingredients (oats, sugar, pecans, raisins, baking powder, spices, flax, and salt).
  • In a separate, larger bowl, stir together the wet ingredients (eggs, milk, vanilla extract, melted butter, and pumpkin puree).
  • When the wet ingredients are well blended, add the dry ingredients to that bowl & stir to combine.
  • Grease the bottom and sides of an 8x8 baking dish with butter, oil, or cooking spray. Pour the oatmeal mixture into the baking dish & use a spatula to spread evenly throughout the dish.
  • Bake in the oven for about 40 minutes, until the oatmeal has firmed up, but is still moist.
  • Remove from the oven & enjoy plain, or top with vanilla yogurt or milk for an easy and delicious breakfast.
Tried this recipe?Mention or tag @ericajulson !

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