This easy Apple Baked Oatmeal is moist, flavorful, and packed with whole grains and fruit. Plus, it has a texture that’s soft enough for even the littlest eaters, can be eaten in slices or scooped into a bowl, and stores well in the fridge for days.
With an easy method and a nutritious ingredients list, this quick baked oatmeal is such a great option for toddler breakfasts and snacks. The batter comes together quickly so you don’t have to spend hours getting it ready to bake, and the apple flavor comes from both applesauce and fresh apples.
It’s kind of like an oatmeal apple bread as far as flavor and texture goes. It’s moist, fresh, and loaded with delicious flavors!
It’s also made with pantry staples, so I can usually make a batch even when I’m short on groceries.
Why This Recipe Works
This baked oatmeal is quick to stir together, easy to bake and it has a nicely balanced mix of whole grains, fruit, protein, and fiber. The apples add natural sweetness as they soften into a texture that is easy for little kids to enjoy.
(You may also like my Banana Bread Baked Oatmeal, Apple Oatmeal Muffins, and Apple Cookies.)
Table of Contents
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Ingredients You Need
This recipe for Apple Baked Oatmeal contains pantry staples including the following ingredients.
- Rolled oats: This forms the base of the recipe. Look for “old-fashioned” rolled oats.
- Flaxseed: This helps the batter hold together. If you don’t have this ingredient, use additional oats.
- Apple: You can use any type of apple you prefer. I usually use Pink Lady or Fuji.
- Applesauce: Use store-bought or homemade applesauce.
- Milk: Any type of milk works. I usually bake with whole milk.
- Butter: I use unsalted butter in my baking, though you can use coconut or avocado oil here, too, if you prefer.
- Sugar: A little sweetness adds flavor to the finished dish. Feel free to leave this out or swap in honey or maple syrup if you prefer.
- Eggs: Eggs help the batter hold together. Use a favorite egg replacer instead if needed.
- Baking powder: This helps the mixture bake through and rise a little while baking.
- Vanilla extract and cinnamon for flavor.
Featured Review⭐️⭐️⭐️⭐️⭐️
“My 11 month old can’t stop eating these! Actually, our whole family loves them. The apples add delicious texture and it’s the right amount of sweetness.” —Jessica
Step-by-Step Instructions
Here’s a look at how to make this quick Apple Baked Oatmeal recipe. Scroll down to the bottom of this post to see the full recipe.
Step 1. Place oats into a food processor or blender and grind slightly.
Step 2. Dice the apple. (I usually leave the peel on.)
Step 3. Add all ingredients to a bowl and stir to combine.
Step 4. Pour into the prepared baking pan and smooth until even with a spatula. Bake!
Frequently Asked Questions
Most apples work well in this recipe though I tend to use Granny Smith, Cortland, or Pink Lady, which are typical baking apples. And know that the bread definitely has texture, so if you think that your little one won’t love the chunks of apple or will be distracted by trying to pick them out, peel the skin off and/or chop the pieces of apple smaller.
We like this apple oatmeal recipe with milk (or coffee for the adults) and a side of yogurt or a drizzle of maple syrup.
You can drizzle a little honey on top (for kids over age 1) or some nut or seed butter. It’s also delicious with a smear of cream cheese, which totally makes it taste like Apple Cake, or a simple yogurt frosting.
(See the Notes at the bottom of the recipe for the info.
How to Store
You can store this baked apple oatmeal in the fridge in an airtight container for up to 5 days. Serve it chilled or slightly warmed through. You can also store it in a zip-top freezer bag (slice it first to make it easier to package) for up to 3 months.
Thaw in the fridge overnight or in 15- to 30-second increments in the microwave until warmed through.
Best Tips for Success
- Use whichever apples you prefer, though I like Granny Smith, Cortland, Fuji, or Pink Lady. Dice the apple small.
- Use smooth, unsweetened applesauce.
- Serve this oatmeal chilled straight out of the fridge or slightly warmed.
- Top with Cinnamon Apples or Sliced Baked Apples for extra apple yumminess.
Related Recipes
Muffins
Favorite Applesauce Muffins
Snacks
Instant Pot Applesauce
Side Dish
Easy Stewed Apples
Breakfast
Overnight Blueberry Baked Oatmeal
I’d love to know what you think of this recipe if you try it, so please comment below to share!
Favorite Apple Baked Oatmeal
Ingredients
- 2 cups instant oats (or rolled oats ground lightly in a food processor or blender)
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 2 tablespoons sugar (or 2 tablespoons maple syrup; optional)
- ¼ cup ground flaxseeds (or flaxseed meal or chia seeds)
- 1 cup applesauce
- ½ cup milk
- 3 large eggs
- 1 teaspoon vanilla
- 2 tablespoons butter (melted and cooled slightly)
- 1 cup finely diced apple (skin on or off, according to your preference; I leave it on)
Instructions
- Preheat the oven to 350 degrees F and grease an 8×8-inch baking pan. (I like to line the pan with parchment paper so I can lift the baked oatmeal out and slice it, but you can also just slice it in the pan.)
- Stir all ingredients together in a bowl.
- Pour into the prepared baking pan and smooth the top with a spatula.
- Bake for 28-30 minutes or until a cake tester inserted into the center comes out clean and the edges are lightly golden brown.
- Place pan onto a wire rack and let cool completely before cutting.
Notes
- Store in an airtight container in the fridge for up to 5 days or at room temperature for 3 days. We prefer it chilled, but it works either way.
- I prefer the final texture of this when made with instant oats or rolled oats ground up briefly in the food processor or blender. You can use regular rolled oats if you prefer.
- Yogurt Icing: Stir together ¼ cup plain whole milk Greek or regular yogurt with 2 tablespoons honey or maple syrup. Spoon into a zip-top bag. Seal, then cut off a bottom corner. Drizzle over the cooled bread.
- Egg-Free: Omit the eggs and increase the milk to ¾ cup. Soak 3 tablespoons chia seeds in the milk before adding to the batter. Decrease baking time to 30 minutes.
- Gluten-Free: Use certified gluten-free oats.
- Dairy-Free: Use coconut oil instead of butter and nondairy milk.
- Use maple syrup instead of sugar if you prefer. Or omit it.
- Use whichever apples you prefer, though I like Granny Smith, Cortland, Fuji, or Pink Lady. Dice them into small pieces.
- Serve this chilled straight out of the fridge or slightly warmed.
Nutrition
This post was first published August 2019.
If I do sub chia seeds, should I bloom them in water or just add them dry? If dry, it’s 1/4 cup, for bloomed should I just measure out 1/4 of that bloomed mixture?
Thanks
I don’t think you need to do that step, I’d just add them into the batter and they’ll soften as the oatmeal bakes.
Really quick to make. Kids and adults loved it. Can do many different toppings to personalize it for each family member. Great!
My 11 month old can’t stop eating these! Actually, our whole family loves them. The apples add delicious texture and it’s the right amount of sweetness.
This is now the third time I have made this recipe so it is become a fall time staple in our house. I use two apples pulsed to puree in the blender in place of applesauce and in the most recent iteration had to use 9 TBSP of aquafaba in place of the eggs because I was all in on the recipe when I discovered the eggs I thought I had were not, in fact, available. Still ended up wonderful. A very forgiving recipe.
So excited to make these! Could you substitute hemp hearts for flax seed?
That should be fine, enjoy!