Cozy Loft Living Room with Center Fireplace

Introduction

There’s a little magic in the kitchen on a cold morning: steam curls up, spices bloom in the air, and a warm, maple-sweet scent wraps around you like your favorite wool blanket. This Maple Cinnamon Baked Oatmeal with Apples & Pecans delivers crisp-edged oats, tender baked apple pockets, and a crunchy pecan topping that snaps against a custardy interior. Each spoonful balances sweet maple, toasty pecan, and warming cinnamon — the textures alternate between crisp, creamy, and chewy in a way that makes you sigh with comfort.

This recipe is perfect for slow, cozy weekend breakfasts by the fire, a make-ahead breakfast for holiday mornings, or a crowd-pleasing brunch when friends stop by. It’s warm enough to pair with a steaming mug of coffee, yet sturdy enough to pack for a quick weekday breakfast. For design-minded cooks who love kitchen-to-living-room comforts, it’s the kind of recipe that pairs beautifully with a snug setting — see this cozy loft living room inspiration for mood ideas while you eat.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Total Time: 45–50 minutes (including cooling)
• Servings: 6 (about 1 generous square per serving)
• Difficulty Level: Easy — great for home bakers and beginners

Nutrition Highlights

Nutrition estimates per serving (1 of 6):

• Calories: ~380 kcal
• Protein: ~12 g
• Carbohydrates: ~47 g
• Fat: ~16 g
• Fiber: ~5–6 g
• Sodium: ~200–300 mg (depending on added salt and baking powder)

These values are approximate and were estimated using nutrient values from USDA FoodData Central and standard portion sizes. For individualized dietary guidance, consult resources such as the USDA FoodData Central or a registered dietitian. (Estimates account for rolled oats, whole milk, eggs, maple syrup, butter, apple, and pecans as listed below.)

Perfect For…

• Cozy weekend breakfasts and holiday brunches — the aroma alone sets a warm mood.
• Meal prepping: it reheats well and keeps for several days.
• Families and gatherings: it serves easily and is comforting for all ages.
• Health-forward swaps: high in fiber from oats and apple, and it can be adjusted for lower sugar or dairy-free diets.

Method & Process

Ingredients (serves 6)

• 3 cups (about 243 g) old-fashioned rolled oats
• 1 large apple (about 180 g), peeled, cored, and thinly sliced
• 1/3 cup pure maple syrup (about 106 g)
• 2 large eggs
• 1 1/2 cups (360 ml) whole milk (or unsweetened plant milk for dairy-free)
• 2 tablespoons melted unsalted butter (or coconut oil)
• 1/2 cup chopped pecans (about 50 g)
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract (optional)
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt

Optional ingredients / substitutions

• Use 1/3 cup brown sugar instead of maple syrup for a deeper molasses note.
• Swap pecans for walnuts, almonds, or sunflower seeds (for nut-free).
• Use almond milk or oat milk to make it dairy-free—use coconut oil instead of butter.
• Add 1/2 cup frozen berries or 1/4 cup raisins for extra fruitiness.
• For gluten-free, ensure certified gluten-free oats.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch (or similar) baking dish with butter or oil.
2. In a large bowl, whisk the eggs with maple syrup, milk, melted butter, and vanilla extract until combined.
3. Stir in the rolled oats, baking powder, ground cinnamon, and salt until everything is evenly moistened. Let the mixture sit 5 minutes so oats begin to absorb the liquid.
4. Fold in the sliced apples and half of the chopped pecans, reserving the rest for topping.
5. Pour the oat mixture into the prepared baking dish, smoothing the top with a spatula. Sprinkle the reserved pecans over the top.
6. Bake for 35–40 minutes, until the edges are golden-brown and the center is set (a toothpick inserted into the center should come out mostly clean with a few moist crumbs). If the top browns too quickly, tent loosely with foil after 25 minutes.
7. Let cool 10–15 minutes before slicing. Serve warm with a drizzle of extra maple syrup or a splash of milk.

Practical tips

• Avoid overmixing after adding oats; stir just to combine.
• Check doneness at the 30-minute mark—the exact time depends on your oven. The center should be custardy but not wet.
• For a crisper top, broil on high for 1–2 minutes at the end, watching closely.

Best Pairings

• Serve with a dollop of Greek yogurt or a splash of warm milk for creaminess.
• Pair with strong coffee or a chai latte — the spice notes complement the cinnamon.
• For a lighter option, enjoy plain with a side of fresh fruit or a citrus salad.
• Make it dessert-style: top with vanilla ice cream and a drizzle of warmed maple syrup.

Include practical serving link: For ambiance ideas that complement this recipe, you might enjoy this discussion of warm living-room layouts on cozy French living room designs.

Shelf Life & Storage

• Room temperature: Not recommended beyond 1 day. Keep covered; best enjoyed within the first day if left out.
• Refrigeration: Store in an airtight container for up to 4–5 days. Reheat individual portions in the microwave for 30–60 seconds or in a 325°F (160°C) oven until warm.
• Freezer: Freeze portions wrapped tightly or in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator and reheat.

Pro Tips & Tricks

• Use old-fashioned rolled oats for structure; quick oats will yield a much softer texture and steel-cut will not set properly without extra liquid and time.
• For extra depth, toast the pecans lightly in a dry skillet for 3–4 minutes before adding.
• If you like a custardier center, reduce bake time by 3–5 minutes; for a firmer texture, bake a few minutes longer.
• Swirl 1–2 tablespoons of nut butter into the batter before baking for richness.

Creative Twists

1. Vegan & Dairy-Free: Replace eggs with 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, let sit 5 minutes), use almond or oat milk, and swap butter for coconut oil. Increase bake time 3–5 minutes if needed.
2. Apple–Cranberry Holiday Version: Add 1/2 cup dried cranberries and 1/2 teaspoon ground nutmeg; replace pecans with toasted walnuts.
3. Banana–Chocolate: Replace apple with 2 ripe mashed bananas and stir in 1/3 cup dark chocolate chips for a sweeter, pudding-like baked oatmeal.
4. Lower-Sugar Option: Reduce maple syrup to 2 tablespoons and add 1–2 mashed ripe bananas or unsweetened applesauce for natural sweetness.

Frequently Asked Questions

Q: Can I make this ahead for the week?
A: Yes — bake, cool, and slice into portions. Refrigerate up to 4–5 days and reheat or eat cold. Freeze individual portions for up to 2 months.

Q: What if my center is still wet after baking?
A: Return it to the oven and bake in 5-minute increments until set. Oven temperatures vary; center should have a custardy set, not raw batter.

Q: Can I omit nuts?
A: Absolutely. Replace pecans with toasted oats or seeds (pumpkin/sunflower) for crunch if you need a nut-free version.

Q: Is maple syrup necessary?
A: You can substitute honey, brown sugar, or coconut sugar. For strict vegan versions, use maple syrup or agave.

Q: How do I make it gluten-free?
A: Use certified gluten-free rolled oats to avoid cross-contamination.

Conclusion

This Maple Cinnamon Baked Oatmeal is a feel-good recipe: it fills your kitchen with nostalgic aromas, balances comforting textures, and adapts to many diets and occasions. Whether you serve it for a quiet morning by the hearth or a bustling holiday table, it’s an inviting, make-ahead-friendly dish that encourages lingering conversation and second helpings. If you want to daydream about the perfect spot to enjoy it, check out this cozy short-stay listing for cabin-style fireplace charm at Cozy Loft Cabin Getaway-Fireplace – Home Rental in Eureka Springs, or browse a European-style loft with a fireplace for visual inspiration at Cozy Loft with Fireplace & View, Metsovo (updated prices 2026).

I’d love to hear how your baked oatmeal comes out — share photos, variations, or questions in the comments and join our community of cozy cooks.