Applesauce Baked Oatmeal
Warm, cinnamon-spiced baked oatmeal made with applesauce and diced apples. Tastes like apple pie, cuts into neat squares, and reheats beautifully all week.
Servings 9 servings
Ingredients
Dry Ingredients
- 3 cups rolled oats or quick oats
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups milk any variety: dairy, almond, oat, or soy
- ½ cup unsweetened applesauce
- ⅓ cup maple syrup or ⅓ cup brown sugar
- 2 large eggs or 2 flax eggs for vegan
- 1 teaspoon vanilla extract
Mix-Ins
- 2 cups diced apples about 2 small apples
- ½ cup chopped pecans or walnuts optional, for topping
Instructions
Make the Baked Oatmeal
- Preheat oven to 350°F (180°C). Grease an 8x8 or 9x9 inch baking dish with non-stick spray or line with parchment paper.
- In a large bowl, combine the rolled oats, cinnamon, baking powder, and salt.
- In a separate bowl, whisk together the milk, applesauce, maple syrup, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until combined. Fold in the diced apples.
- Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle with chopped pecans if using.
- Bake for 35 to 40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool for 5 to 10 minutes before slicing into squares and serving.
Notes
- Oat type: Rolled oats give the best chewy texture. Quick oats work but produce a softer, creamier result.
- Sweetener: Reduce maple syrup to ¼ cup for a less sweet version. If using sweetened applesauce, cut the syrup to 2 tablespoons.
- Egg-free: Use 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, rested 5 minutes).
- Storage: Refrigerate for up to 5 days. Freeze individual squares for up to 3 months.
- Muffin tin option: Divide the mixture into a greased muffin tin and bake for 20 to 25 minutes for grab-and-go oatmeal cups.