Baked Apple Oatmeal

Let’s jump into the “Breakfast” portion of this blog’s namesake, shall we? As mentioned last week, Budget Bytes has a wide variety of delicious recipes for baked oatmeal. You likely haven’t tried baked oatmeal before. Well, put all thoughts of those microwave oatmeal packets behind you; this is a different story. The texture is a bit crunchy on the top and soft, almost cakey, in the middle. My favorite part about baked oatmeal is that it’s easily adaptable for seasonal ingredients and for just 10 minutes of chopping and stirring effort, you can have a healthy, filling breakfast all week.


Being October, an apple oatmeal is perfect for those chilly mornings and using up those apples from the weekend’s haul at the orchard/farmer’s market/grocery store.


Pack this oatmeal for breakfast and your co-workers will be pretty disappointed with their dry cereal and granola bars from the company’s kitchen (not to mention the subtle message that yes, you do have your life together).

Again, this recipe is directly from Budget Bytes. Original recipe here. I hope this brightens your mornings!


Baked Apple Oatmeal

From Budget Bytes, original recipe linked above

Servings: 8

Time: 10 minutes hands on time, 45 minutes bake time

Apple Layer:
2 medium apples (I used 1.5 large Gala recipes)
1/2 lemon juiced
2 TBSP brown sugar
1 TBSP corn starch
1/2 tsp cinnamon
1/8 tsp ground cloves

2 large eggs
1.5 cups unsweetened applesauce
1 tsp vanilla extract
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/4 cup brown sugar
1.5 cups milk
2.5 cups old-fashioned rolled oats (not quick cooking oats)
1/4 cup chopped pecans (optional)

1. Preheat the oven to 375 degrees. Cut the apples into cubes. No need to peel the apples, the skin will soften when baked. Place the apples in a bowl along with the lemon juice, corn starch, 2 Tbsp brown sugar, ½ tsp cinnamon, and ⅛ tsp ground cloves. Toss to coat. Place the seasoned apples in the bottom of an 8×8 inch casserole dish that has been coated with non-stick spray or butter.

2. Make the oatmeal layer. Whisk the eggs, apple sauce, vanilla*, salt, baking powder, 1/4 cup brown sugar, and 1 tsp cinnamon. Add the milk and whisk again. Stir in the dry oats and chopped pecans, if using, with a wooden spoon or spatula. Pour the oatmeal mixture over the apple layer.

3. Bake the oatmeal for 45 minutes at 375 degrees. The top layer will be lightly browned. Let cool for 5-10 minutes before serving and eating. Store leftovers in a covered container in the refrigerator and enjoy reheated oatmeal all week!

Serving suggestion: When reheating throughout the week, you may want to add a little milk if you prefer a wetter oatmeal. Sometimes I also enjoy serving baked oatmeal with a scoop of plain Greek yogurt.

* I happened to be out of vanilla extract when baking the most recent batch and substituted bourbon. Bourbon and…wait for it….Breakfast. Boom, title drop.


  1. Yes! You made this with berries when I visited you two and it was so good! I came home and made it myself a time or two. I can’t wait to try the apple one.

    • October 24, 2014 at 3:16 pm

      I remember that :) Proof that baked oatmeal is adaptable all year round! I believe I made a variation of this one, but substituted raspberries and/or blackberries. The oatmeal layer has Greek yogurt and no applesauce.

  2. Yes, that was me with the granola bars, and no I’m not ashamed of getting the daily recommended fiber intake in one serving. I am however even more jealous of your oatmeal knowing the “secret” ingredient. Who knew that even innocent old oatmeal could be spiced up?

    Great job on the blog so far! I’m especially enjoying all the photos!

    • October 25, 2014 at 12:44 am

      I definitely had my fair share of their (the “who” shall remain unnamed) dry cereal and secret candy. But I certainly enjoyed the approximately 2 days I brought this oatmeal even more.

      And I’m working on the photography skills! It helps to have natural sunlight (again, a previously novel thing). Thanks for commenting!

  3. Made this today to have for breakfast all week, and it is so delicious!! I added sliced almonds instead of pecans since I had them, and I had run out vanilla extract, so thanks for that tip about the bourbon! Great recipe!

    • November 3, 2014 at 10:49 pm

      I’m so happy you enjoyed the oatmeal! I think you are the first person who has commented after trying a recipe. Thank you, thank you, thank you! I meant to make this again for breakfast this week at my NEW job, but haven’t gotten around to it yet. Almonds are a great idea – way to improvise! Hope you are doing well!

  4. Not only dry cereal and granola bars but Tim’s potato chips as well =) Love the blog posts!

  5. I’ve been enjoying this delicious breakfast all week! Thanks B&B :)

Leave a comment

Your email address will not be published.