Baked Apple Pecan Oatmeal with Cranberries and Greek Yogurt

Forget everything you know about oatmeal. This baked version takes the classic breakfast staple and turns it into something extraordinary-a bouncy, cake-like dish that’s packed with flavor and texture. With sweet apples, crunchy pecans and tart dried cranberries, every bite is a delight.

Baking the oats gives them a firm yet tender crumb, while the coconut milk adds richness without dairy. A dollop of Greek yogurt on top adds a creamy tang that balances the sweetness. Perfect for meal prep or a leisurely weekend brunch, this recipe is sure to become a new favorite.

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Ingredients

1 unit EggsView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

1 cup Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Baking PowderView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 unit Granny Smith AppleView ingredient guideLike ingredientDislike ingredient

5.3 ounce YogurtView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

1 cup Rolled OatsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 375°F. Wash and dry all produce. Peel and core the apple, then cut into ½-inch cubes. Roughly chop the pecans. Grease a small baking dish or loaf pan with ½ tablespoon butter. Melt the remaining 1½ tablespoons butter in a small bowl in the microwave (about 20 seconds on high) or in a small pan over medium heat.
2. In a medium bowl, combine the brown sugar, baking powder, cinnamon, rolled oats, dried cranberries, half of the chopped pecans and a pinch of salt.
3. In a large bowl, whisk together the egg and coconut milk until thoroughly combined.
4. Stir the dry ingredients into the wet ingredients until just combined. Pour in the melted butter and gently stir to incorporate.
5. Spread the apple cubes in an even layer in the prepared baking dish. Pour the oat mixture over the top, spreading it evenly. Sprinkle the remaining pecans on top. Bake until the top is golden and the oats are firm and bouncy, 35-40 minutes. For a crispier crust, increase the oven temperature to 450°F for the last 5 minutes of baking.
6. Let the oat bake cool for 5 minutes after removing from the oven. Divide among bowls, dollop with yogurt and serve.

Recipe Tips

FAQ

Can I use a different type of apple?

Yes, you can substitute Granny Smith with another firm, tart apple like Honeycrisp or Braeburn for a slightly sweeter result.

Can I make this recipe dairy-free?

The recipe already uses coconut milk and butter, but you can substitute the butter with a dairy-free alternative like coconut oil or vegan butter to keep it dairy-free.

How should I store leftovers?

Store any leftover baked oatmeal in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.