This whole grain treat is tasty as it is nutritious!
I’ve been eating oatmeal since I was a kid. But not the healthy kind. Remember those instant microwaveable oatmeal packets with the dinosaur egg gummies or bits of chocolate? That was my jam. I can’t believe my parents bought them. I’d never let my kids eat that stuff as often as I did—which was every day. No, for my kids and fam, it’s baked oatmeal. Is it healthier than those sugary instant oatmeal packets? Yeah, I’d say so. But most importantly, It tastes so much better.
If you’ve never had baked oatmeal, you’re in for a treat. Who am I kidding? Even if you have you’re still in for a treat. With all that cinnamon and brown sugar, you’d almost think you’re eating an oatmeal cookie. The milk and butter add a creaminess that makes this baked oatmeal wonderfully creamy. And the apple sauce in this recipe isn’t just for added moisture; its natural sweetness reduces the need for additional sugar.
Unsweetened Applesauce: More Than Just Flavor
Despite the ½ cup of unsweetened applesauce that goes into this recipe, you’re not going to taste it. While it adds an extra layer of sweetness, that’s not its only role. After all, that’s what the cinnamon and brown sugar is for! There’s a substance in applesauce called pectin, which is a naturally occurring substance in apples. The pectin acts as a binding agent while also working with the milk and butter to keep your baked oatmeal from getting dry and crumbly.
Now, do you need to use only unsweetened applesauce for your baked oatmeal? I prefer unsweetened because I don’t like my oatmeal tasting sickly sweet. But I’ve also used cinnamon applesauce and have really liked it. I’m a huge cinnamon fan, and add extra in most of my recipes. Your applesauce will still do its binding thing, but you’ll also enjoy a cinnamon-forward flavor.
Ingredients
- 2 cups old fashioned oats
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups milk any variety
- 1/2 cup unsweetened applesauce
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1/3 cup raisins or dried cranberries
How to Make Baked Oatmeal
Step 1: Start by preheating your oven to 350°F. Then, take an 8×8-inch baking dish and spray it with nonstick cooking spray to prevent sticking.
Step 2: Grab a large bowl and mix together the oats, brown sugar, cinnamon, baking powder, and salt until they’re well combined.
Step 3: In a separate medium bowl, whisk together the milk, applesauce, melted butter, egg, and vanilla extract.
Step 4: Pour the wet ingredients into the dry oat mixture, stirring until everything is fully incorporated. Gently fold in the raisins or dried cranberries.
Step 5: Transfer the oatmeal mixture into your greased baking dish. Place it in the oven and bake for about 20 minutes, or until the top is golden brown and the oatmeal is set.
FAQs & Tips
I prefer to eat my baked oatmeal right away, but it doesn’t taste awful reheated. If you’re planning on making this ahead, store it in your preferred container. For me, it’s glass. That way, I can reheat in the microwave. I find that glass heats more evenly in the microwave, but you could use a plastic container as well. Whatever you decide, your baked oatmeal should last for about a week in the fridge.
Nuts, in particular almonds and pecans, would be good. I like roasting mine before sprinkling them on my oatmeal, but raw works, too. You could also swap the raisins for cranberries if you’d like a more tart flavor. Or why not splurge with some dark chocolate chips?
Ripe bananas are a worthy substitute. You’ll have to mash them up first, but they make a fine binding agent. Keep in mind, your oatmeal will have a distinct banana flavor. You could also swap the applesauce for a pumpkin puree, which is great for the fall season.
I wouldn’t. You want the hearty texture of old fashioned oats because they’ll hold up during the baking process and as a result, taste better. Quick oats, on the other hand, are more processed and get mushy when you bake them. Sorry, friend. It looks like you’ll need to head to the grocery store after all.
You can swap the milk with any of your favorite dairy-free alternatives. Likewise, for the butter, feel free to use coconut oil or a plant-based butter.
Serving Suggestions
This baked oatmeal is a meal on its own, but if you’re still feeling peckish, I have some suggestions! Even in the morning, I like to find a way to pack in the greens, which is why I like this baked eggs and kale cups recipe. It’s a savory and healthy contrast to the oatmeal. If kale isn’t your thing, you can’t go wrong with sunny-side-up eggs. Want something even more filling? Go for some steak and eggs. Sure, you may want to take a nap afterward, but the food coma will be worth it.
Baked Oatmeal
Ingredients
- 2 cups old fashioned oats
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups milk any variety
- 1/2 cup unsweetened applesauce
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1/3 cup raisins or dried cranberries
Instructions
- Start by preheating your oven to 350°F. Then, take an 8×8-inch baking dish and spray it with nonstick cooking spray to prevent sticking.
- Grab a large bowl and mix together the oats, brown sugar, cinnamon, baking powder, and salt until they’re well combined.
- In a separate medium bowl, whisk together the milk, applesauce, melted butter, egg, and vanilla extract.
- Pour the wet ingredients into the dry oat mixture, stirring until everything is fully incorporated. Gently fold in the raisins or dried cranberries.
- Transfer the oatmeal mixture into your greased baking dish. Place it in the oven and bake for about 20 minutes, or until the top is golden brown and the oatmeal is set.
