Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (90 g) old-fashioned rolled oats
- 1 medium apple (about 200 g), cored and thinly sliced (1/4-inch)
- 1 cup (240 ml) milk (dairy or unsweetened almond milk)
- 1/2 cup (120 ml) water
- 2 tablespoons (25 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 2 tablespoons (18 g) raisins (optional)
- 2 teaspoons (10 g) unsalted butter, cut into 2 pieces
Do This
- 1. Heat oven to 400°F (204°C). Cut 2 large squares of heavy-duty foil (about 18 x 18 inches each).
- 2. Stir oats, brown sugar, cinnamon, nutmeg, and salt in a bowl.
- 3. Divide oat mixture between foil squares; top each with sliced apple and raisins.
- 4. Pour 1/2 cup milk + 1/4 cup water into each packet; dot each with 1 teaspoon butter.
- 5. Fold and seal packets tightly, leaving a little space for steam.
- 6. Bake on a sheet pan 18–20 minutes until oats are tender and liquid is mostly absorbed.
- 7. Rest 2 minutes, open carefully (hot steam), stir, and eat warm.
Why You’ll Love This Recipe
- Warm, cinnamon-forward oatmeal with tender apples that taste like apple pie filling.
- Foil packets steam the oats perfectly and make cleanup almost effortless.
- Easy to scale up for family breakfasts or meal prep.
- Works in an oven and is simple enough for beginners.
Grocery List
- Produce: 1 medium apple
- Dairy: milk, unsalted butter (or use a dairy-free alternative)
- Pantry: old-fashioned rolled oats, light brown sugar, ground cinnamon, ground nutmeg, kosher salt, raisins (optional)
Full Ingredients
For the Foil-Packet Oatmeal (2 packets)
- Old-fashioned rolled oats: 1 cup (90 g)
- Light brown sugar (packed): 2 tablespoons (25 g)
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/8 teaspoon
- Kosher salt: 1/4 teaspoon
- Apple: 1 medium (about 200 g), cored and thinly sliced (about 1/4-inch thick)
- Raisins (optional): 2 tablespoons (18 g)
- Milk (dairy or unsweetened almond milk): 1 cup (240 ml)
- Water: 1/2 cup (120 ml)
- Unsalted butter: 2 teaspoons (10 g), cut into 2 pieces (or coconut oil for dairy-free)
Optional Toppings (add at serving)
- Maple syrup: 1–2 teaspoons per serving
- Toasted pecans or walnuts: 2 tablespoons (about 14 g) per serving
- Greek yogurt: 2 tablespoons per serving
- Extra cinnamon: a small pinch
Step-by-Step Instructions
Step 1: Preheat the oven and prep the foil
Preheat your oven to 400°F (204°C). Tear off 2 large squares of heavy-duty aluminum foil, each about 18 x 18 inches. If your foil is thin, use a double layer for each packet to help prevent leaks.
Step 2: Mix the oat base
In a medium bowl, stir together the rolled oats, brown sugar, cinnamon, nutmeg, and salt until evenly combined. This ensures every bite is warmly spiced instead of having a few “spice pockets.”
Step 3: Slice the apple
Core the apple and slice it into 1/4-inch slices. Thin slices soften quickly and steam into the oatmeal; thicker chunks may stay crunchy.
Step 4: Assemble the foil packets
Place the foil squares on your counter. Divide the oat mixture between the centers of the foil squares (about 1/2 cup oats mixture per packet). Top each with half the sliced apple and 1 tablespoon raisins (if using).
Pour the liquids evenly into each packet: 1/2 cup (120 ml) milk and 1/4 cup (60 ml) water per packet. Add 1 teaspoon butter to each packet, placing it on top so it melts down through the oats as they steam.
Step 5: Seal for steaming
Bring the long sides of the foil up and together over the oats, then fold them down tightly several times. Fold the ends inward to seal. Leave a little headspace inside the packet so steam can circulate (think “puffy envelope,” not flattened tight).
Step 6: Bake until tender
Set the packets on a rimmed baking sheet (this keeps things stable and catches any drips). Bake for 18–20 minutes, until the oats are tender and most of the liquid is absorbed.
Step 7: Rest, open carefully, and stir
Remove the baking sheet from the oven and let the packets rest for 2 minutes. Carefully open each packet by cutting or unfolding the top seam, keeping your face and hands away from the opening because hot steam will rush out.
Stir the oatmeal inside the packet to combine the apples and any cinnamon-sugar syrupy spots. Taste and add optional toppings like maple syrup, nuts, or a spoonful of Greek yogurt.
Pro Tips
- Prevent leaks: Use heavy-duty foil or a double layer, and always place packets on a rimmed baking sheet.
- Dial in the texture: For thicker oatmeal, use 2 tablespoons less liquid per packet. For looser, more porridge-like oatmeal, add 2 tablespoons more milk per packet.
- Even cooking: Keep apple slices around 1/4-inch so they soften at the same pace as the oats.
- Sweeter apples need less sugar: If using a very sweet apple (like Fuji), reduce brown sugar to 1 tablespoon (12 g).
- Don’t skip the rest: The 2-minute rest helps the oats finish absorbing liquid and thickening up.
Variations
- Apple pie foil-packet oatmeal: Add 1 tablespoon (8 g) chopped walnuts to each packet and a tiny pinch of extra cinnamon at the end.
- Cranberry-apple: Swap raisins for 2 tablespoons (18 g) dried cranberries and add 1/2 teaspoon orange zest (stir in after cooking).
- Protein boost: Stir in 1 tablespoon (16 g) peanut butter or 2 tablespoons Greek yogurt per serving after baking (do not bake the yogurt).
Storage & Make-Ahead
For best texture, enjoy right away. If you have leftovers, transfer oatmeal to an airtight container and refrigerate for up to 3 days. Reheat in the microwave with a splash of milk or water (about 1–2 tablespoons per serving) for 60–90 seconds, stirring halfway through.
Make-ahead tip: Mix the dry ingredients (oats, sugar, spices, salt) in advance and store in a sealed container for up to 1 month. In the morning, just slice the apple, assemble packets, add liquids, and bake.
Nutrition (per serving)
Approximate per serving (without optional toppings): 380 calories, 10 g protein, 9 g fat, 70 g carbohydrates, 7 g fiber, 25 g sugar, 220 mg sodium.
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