Ingredients
Dry Ingredients
- 2 cups instant oats (or rolled oats ground lightly in a food processor or blender)
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 2 tablespoons sugar (or 2 tablespoons maple syrup; optional)
- ¼ cup ground flaxseeds (or flaxseed meal or chia seeds)
Wet Ingredients
- 1 cup applesauce
- ½ cup milk
- 3 large eggs
- 1 teaspoon vanilla
- 2 tablespoons butter (melted and cooled slightly)
Fruit
- 1 cup finely diced apple (skin on or off, according to preference)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper to allow easy removal and slicing after baking.
- Combine Ingredients: In a large mixing bowl, stir together all the dry ingredients followed by the wet ingredients, including applesauce, milk, eggs, vanilla, and melted butter. Mix well to form a uniform batter, then fold in the finely diced apples.
- Pour Batter into Pan: Pour the combined batter into the prepared baking pan. Use a spatula to smooth the top evenly for uniform baking and appearance.
- Bake: Place the pan in the preheated oven and bake for 28 to 30 minutes, or until a cake tester or toothpick inserted in the center comes out clean and the edges turn lightly golden brown.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack. Allow the baked oatmeal to cool completely before slicing it with a serrated knife. Serve it warm, at room temperature, or chilled according to your preference.
Notes
- Store baked oatmeal in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days.
- Best texture achieved using instant oats or rolled oats ground briefly; regular rolled oats can also be used.
- Yogurt Icing option: Mix ¼ cup plain whole milk Greek or regular yogurt with 2 tablespoons honey or maple syrup, spoon into a zip-top bag, seal, cut a bottom corner, and drizzle over the cooled oatmeal.
- Egg-Free Variation: Omit eggs and increase milk to ¾ cup. Soak 3 tablespoons chia seeds in the milk before adding to the batter. Reduce baking time to 30 minutes.
- Gluten-Free: Use certified gluten-free oats.
- Dairy-Free: Substitute butter with coconut oil and use nondairy milk.
- Use maple syrup instead of sugar or omit sweetener as desired.
- Preferred apple varieties include Granny Smith, Cortland, Fuji, or Pink Lady; dice small for best texture.
- This oatmeal is enjoyable chilled straight from the fridge or slightly warmed.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
