Description
Baked apple oatmeal is a warm, comforting breakfast you can prepare in advance. It’s simple to make, naturally wholesome, and ideal for busy mornings.
Ingredients
- 1½ cups rolled oats
- 2 medium apples about 2 cups chopped
- 1 cup Greek yogurt
- ½ cup unsweetened apple sauce
- ½ cup milk any
- ¼ cup honey or maple syrup
- 1 large egg
- ⅓ cup chopped walnuts or pecans
- ¼ cup raisins optional
- 1½ teaspoons cinnamon
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
Instructions
Preheat the oven to 375°F (190°C) and lightly grease an 8 x 8-inch baking dish to prevent sticking.
In a large mixing bowl, whisk together ½ cup unsweetened applesauce, 1 cup Greek yogurt, ½ cup milk, ¼ cup honey, 1 large egg, and 1 teaspoon vanilla extract until the mixture is smooth.
Add 1½ cups rolled oats, 1½ teaspoons cinnamon, 1 teaspoon baking powder, and a pinch of salt. Stir until everything is well combined and the oats are fully moistened.
Fold in 2 chopped medium apples and ¼ cup raisins, if using.
Transfer the mixture to the prepared baking dish and spread it into an even layer with the back of a spoon. Sprinkle ⅓ cup chopped walnuts over the top. 
Bake for 35 to 40 minutes, or until the center is set and the surface is lightly golden.
Allow it to cool for 5 to 10 minutes before cutting and serving. Serve with a spoonful of Greek yogurt and a drizzle of maple syrup, if desired.
Notes
- Substitutions
- For rolled oats, quick oats work well and deliver a softer overall texture.
- When a recipe calls for chopped apples, pears make an excellent alternative, as do firm varieties such as Honeycrisp, Fuji, Pink Lady, or Granny Smith.
- Unsweetened applesauce can be replaced with two mashed ripe bananas, mashed ripe pear, or pumpkin purée.
- Greek yogurt may be swapped for low-fat Greek yogurt, Skyr to increase protein content, or any plain dairy-free yogurt.
- Any preferred milk works in place of regular milk, including almond milk, oat milk, or soy milk.
- Honey or maple syrup can be substituted with date syrup or a small amount of brown sugar.
- To make the recipe egg-free, use a flax egg or chia egg.
- Walnuts or pecans can be exchanged for almonds or pumpkin seeds when you want a different crunch.
- Raisins, listed as optional, may be replaced with chopped dates or dried cranberries.
- Cinnamon pairs nicely with a pinch of nutmeg for added warmth.
- Vanilla extract can be replaced with a small amount of almond extract.
- Baking powder has no straightforward substitute; it is essential for helping the oatmeal rise and remain light.
Tips
- Cut apples into small, even pieces so they soften evenly and produce neat slices after baking.
- If applesauce is unavailable, two mashed ripe bananas provide a good substitute and add gentle sweetness.
- Allow the baked oatmeal to cool for 5–10 minutes after coming out of the oven so it can set properly.
- For more pronounced crunch, add the nuts on top of the batter rather than mixing them in; this lets them toast nicely during baking.
- If raisins seem dry, soak them in warm water for five minutes, then drain thoroughly before adding.
- This dish stores well for make-ahead meals. Keep it in the refrigerator for up to four days and reheat individual portions in the microwave for about 20 seconds.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 of 6
- Calories: 286kcal
- Sugar: 26g
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 11g