I love baked oatmeal but most recipes out there are so full of butter and sugar that I don’t feel good about feeding them to my kids on a regular basis. This recipe is different. It has no butter and a lot less sugar than most recipes I’ve found. It is easy to store as a mix. So when life gets crazy, I can mix up several Pyrex containers at a time and then pull them out on busy mornings. Sometimes we eat this 3 times per week.Jump to Recipe
- Oats – I use old fashioned oats most of the time. Quick oats work too but they have less texture.
- Milk – You can use pretty much any kind of milk: fresh, pasteurized, almond, coconut. Experiment to see what you like.
- Eggs – I use fresh eggs from my laying hens. You can use whatever you have. I haven’t tried any egg substitutes.
- Apple sauce – Most baked oatmeal recipes call for butter or oil but I use unsweetened apple sauce in its place. If you don’t have apple sauce, you can use butter, coconut oil, lard etc. I have used peanut butter but it was a bit dry. You can also use canned pumpkin if you have that.
- Sugar – I use brown sugar but you could use white sugar, maple syrup, honey etc. Most of the recipes I looked at when coming up with my own had about 3x as much sugar. The apple sauce adds sweetness but if you are using something less sweet in its place you may want a little more sugar. Experiment and add more as needed.
- Spices – Vanilla and cinnamon are in the basic recipe. But again, mix it up with what you like.
- Baking powder
The instructions are pretty simple. Throw everything in a bowl and mix it up with a spoon. Then, dump it in a 9×13 pan (spread it out a little) and bake it at 350 degrees for 40 min. If you are adding anything, it can be added in the mixing or you can wait and add it on top, after the oatmeal mixture is spread in the pan. I don’t usually add fresh fruit until I serve the baked oatmeal.
To serve you can either cut it into squares and serve it like a piece of cake or it can be crumbled into a bowl and topped of with a little milk. Some of my kids like it better without milk and others like it with milk. I just let them do their thing.
This recipe freezes well after it is made. Just wrap up individual servings in plastic wrap or flash freeze them and store them in a gallon zip lock bag in the freezer. To reheat just pop them in the microwave for 30 seconds or so.
Mixing it up – baked oatmeal variations
As you can probably tell from the ingredient section, there are nearly endless variations that you can make with this recipe. These are just a few that I have tried and liked. You can experiment and find other variations that are perfect for your family.
Wild Blueberry Baked Oatmeal
Add about 2 cups of frozen wild blueberries on top of the oatmeal after it has been spread in the pan.
Pumpkin Baked Oatmeal
Substitute Canned pumpkin for the apple sauce. Increase the brown sugar to 2/3 cup. Add 2 teaspoons of pumpkin pie spice with the cinnamon.
Cranberry Orange Baked Oatmeal
Add in half of a can of orange juice concentrate and 1 cup of chopped fresh cranberries.
Peanut Butter Chocolate Baked Oatmeal with Bananas
Reduce apple sauce to 1/2 cup. Add 1/2 cup peanut butter and 1 cup semi sweet chocolate chips. After the oatmeal is baked serve with fresh sliced bananas on top.
Maple & Peach Baked Oatmeal
Substitute maple syrup for brown sugar. Drain the liquid from a quart jar of peaches (or a 29oz can). Chop the peaches up if they are not already diced. Add the peaches either mixed in the oatmeal or on top of the oatmeal after it is in the pan.
Healthy Baked Oatmeal
- 5 cups oatmeal
- 1/2 cup brown sugar
- 3/4 cup applesauce
- 3 eggs
- 1 1/2 cups milk
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 1 tsp salt
- 1 tsp vanilla
- Optional: fruit fresh, frozen, dried or canned (drained)
- Optional: other add ins seeds, nuts, coconut, chocolate chips, etc.
- Mix everything together and spread in a 9×13 baking dish (I usually add the fruit on top after it's in the pan.) bake at 350 for 40 min.
Give it a try and let me know about your favorite way to make baked oatmeal.