This make-ahead baked oatmeal breakfast recipe with fruit and whole grains is kid approved!
Apple Spice Baked Oatmeal
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 9 Squares (2.5 inches x 2.5 inches)
Nutrition Facts: View label
Cook time: 30 minutes
Makes: 9 Squares (2.5 inches x 2.5 inches)
Nutrition Facts: View label
Ingredients
1 egg, beaten
½ cup applesauce
1 ½ cups nonfat or 1% milk
1 teaspoon vanilla
2 Tablespoons vegetable oil
1 apple, chopped (about 1 ½ cups)
2 cups old fashioned rolled oats
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
TOPPING
2 Tablespoons packed brown sugar
2 Tablespoons chopped nuts (optional)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruits under running water before preparing.
- Preheat oven to 375 degrees F. Lightly oil an 8x8-inch baking dish.
- Combine the egg, applesauce, milk, vanilla and oil in a bowl. Mix in the apple.
- In a separate bowl, mix the rolled oats, baking powder, salt and cinnamon. Add to the liquid ingredients and mix well.
- Pour mixture into baking dish, and bake for 25 minutes.
- Remove from oven and sprinkle with brown sugar and (optional) nuts.
- Return to oven and broil for 3 to 4 minutes until top is browned and the sugar bubbles.
- Serve warm. Refrigerate leftovers within 2 hours.
Notes
- Substitute other fruit for the apple. Try bananas, pears, blueberries or a mixture.
- Serve warm topped with vanilla yogurt.
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Comments
This baked oatmeal recipe is a great make ahead breakfast item for busy people! It's delicious fresh out of the oven or reheated. I like that it is made with things I often have on hand. I upped the spices with more cinnamon and a pinch of nutmeg. Baked oatmeal is a staple at my house!
I used soy milk and made these in muffin tins, and they turned out nicely! The recipe worked perfectly to make 12 muffins, and they held their shape well out of the pan. I skipped the nuts in the topping and just mixed the sugar in with the other ingredients, and it worked well, though they could have been just a little sweeter for my preference. 25 minutes was still the right cooking time, even in muffin form. They tasted great warm and also cold the following morning!
I love this recipe. I have done it an event and I cook at 4-H camp in my county and use this for the last morning's breakfast since it's a quantity recipe. The kids absolutely love it and I like that it uses egg so they get an extra boost of protein in their breakfast before we send them off. I usually do one recipe of apple and one recipe of blueberry.
Which kind of apple's would be best to use ?
Use almost any apple. Some are more sweet while others are described as tart. Red Delicious are best for eating fresh but almost any other variety can be used in cooking.
The Food Hero Team
I replaced the oil with peanut butter and it came out great. The grandkids spread a little extra peanut butter on top as well. This was a great breakfast with a banana on the side.
I put this in muffin tins. It made 12. I also sprinkled sunflower seeds on top. This is an excellent recipe. The aroma while baking is outstanding!
I used the amounts in the original recipe and it turned out great! Cooked it Sunday evening and refrigerated overnight, then cut into squares and reheated in the morning for breakfast. Will definitely make this again!
One of my favorite recipes -- it smells GREAT when baking. Everyone in the house came sniffing though the kitchen asking, "Whatcha making?" wondering when it would be done. I've subbed in fresh blueberries and raspberries instead of the chopped apple and wasn't disappointed.
I used the amount of milk in the recipe, but added 1/3 cup more oatmeal, consistancy came out fine. Could almost cut into squares after putting in the fridge, then can re-heat. I also left off the nuts (was making this at home to try for a classroom tasting), and just mixed in the brown sugar instead of broiling it on top. My husband liked it, but thought it could be sweeter! I used unsweetened applesauce, so if you used the sweet kind that might make a difference, it wasn't specificed in the recipe what type to use. Think it would work well in a classroom situation. Great to make the night before for quick breakfast the next morning! It was great re-heated with more milk poured on top.
I'll suggest using less milk.
Thanks so much for your input. Changing the amount of milk will make changes in the texture. Can you give us more of your thoughts about why you suggest less milk and how much less? It will help others adapt the recipe.
The Food Hero Team