Favorite Apple Baked Oatmeal

sliced-apple-oatmeal-bread-on-cutting-bard

This Apple Baked Oatmeal is delicious and hearty. It's delicate when warm, so let it cool fully before you slice it with a serrated knife. Serve it in slices like you would apple bread, or in a bowl to eat with a spoon or a fork.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 28

Total Time 38

Servings

Calories 91kcal

Author Amy Palanjian

Equipment

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)

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F and grease an 8x8-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 1/4 cup plain whole milk Greek or regular yogurt with 2 tablespoons honey or maple syrup. Spoon into a plastic storage bag. Seal, then cut off one bottom corner. Drizzle over the cooled bread.
Egg-Free: Omit the eggs and increase the milk to 3/4 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, or Pink Lady. Dice them into small pieces.
Serve this chilled straight out of the fridge or slightly warmed.

Nutrition