Skip to main content

Apple Spice Baked Oatmeal

Cooking for a Crowd

Cooking for a Crowd

Use these recipe sheets to prepare for larger groups:

Kid friendly
Photo of Apple Spice Baked Oatmeal
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 9 Squares (2.5 inches x 2.5 inches)
Nutrition Facts: View label


1 egg, beaten
½ cup applesauce
1 ½ cups nonfat or 1% milk
1 teaspoon vanilla
2 Tablespoons vegetable oil
1 apple, chopped (about 1 ½ cups)
2 cups old fashioned rolled oats
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
2 Tablespoons packed brown sugar
2 Tablespoons chopped nuts (optional)


  1. Wash hands with soap and water.
  2. Preheat oven to 375 degrees F. Lightly oil an 8x8-inch baking dish.
  3. Combine the egg, applesauce, milk, vanilla and oil in a bowl. Mix in the apple.
  4. In a separate bowl, mix the rolled oats, baking powder, salt and cinnamon. Add to the liquid ingredients and mix well.
  5. Pour mixture into baking dish, and bake for 25 minutes.
  6. Remove from oven and sprinkle with brown sugar and (optional) nuts.
  7. Return to oven and broil for 3 to 4 minutes until top is browned and the sugar bubbles.
  8. Serve warm. Refrigerate leftovers within 2 hours.


  • Substitute other fruit for the apple. Try bananas, pears, blueberries or a mixture.
  • Serve warm topped with vanilla yogurt.


I'll suggest using less milk.  

Thanks so much for your input.  Changing the amount of milk will make changes in the texture.  Can you give us more of your thoughts about why you suggest less milk and how much less?  It will help others adapt the recipe.

The Food Hero Team

I used the amount of milk in the recipe, but added 1/3 cup more oatmeal, consistancy came out fine. Could almost cut into squares after putting in the fridge, then can re-heat. I also left off the nuts (was making this at home to try for a classroom tasting), and just mixed in the brown sugar instead of broiling it on top. My husband liked it, but thought it could be sweeter! I used unsweetened applesauce, so if you used the sweet kind that might make a difference, it wasn't specificed in the recipe what type to use. Think it would work well in a classroom situation. Great to make the night before for quick breakfast the next morning! It was great re-heated with more milk poured on top.

Great recipe made as is, everyone ate it up! When we ate it the first day out of the oven it was softer than the next day leftovers but both were great! I liked the softer, right out of the oven more but just my taste. I think the recipe is great as is and wouldn't change any ratios!

One of my favorite recipes -- it smells GREAT when baking.  Everyone in the house came sniffing though the kitchen asking, "Whatcha making?" wondering when it would be done.  I've subbed in fresh blueberries and raspberries instead of the chopped apple and wasn't disappointed.

I used the amounts in the original recipe and it turned out great!  Cooked it Sunday evening and refrigerated overnight, then cut into squares and reheated in the morning for breakfast.  Will definitely make this again!

I put this in muffin tins. It made 12. I also sprinkled sunflower seeds on top. This is an excellent recipe. The aroma while baking is outstanding!

I replaced the oil with peanut butter and it came out great. The grandkids spread a little extra peanut butter on top as well. This was a great breakfast with a banana on the side.

Which kind of apple's would be best to use ? 

Use almost any apple.  Some are more sweet while others are described as tart.  Red Delicious are best for eating fresh but almost any other variety can be used in cooking.

The Food Hero Team

I love this recipe. I have done it an event and I cook at 4-H camp in my county and use this for the last morning's breakfast since it's a quantity recipe. The kids absolutely love it and I like that it uses egg so they get an extra boost of protein in their breakfast before we send them off. I usually do one recipe of apple and one recipe of blueberry. 

I used soy milk and made these in muffin tins, and they turned out nicely! The recipe worked perfectly to make 12 muffins, and they held their shape well out of the pan. I skipped the nuts in the topping and just mixed the sugar in with the other ingredients, and it worked well, though they could have been just a little sweeter for my preference. 25 minutes was still the right cooking time, even in muffin form. They tasted great warm and also cold the following morning!

You might also like...

Recipes A-Z

Photo of Cranberry-Orange Relish

Cranberry-Orange Relish

Serve with dinner, breakfast, or as a tasty snack.
15 minutes
2 1/2 cups
Photo of Rice Bowl Southwestern Style

Rice Bowl Southwestern Style

15 minutes
10 minutes
2 cups
Photo of One-Pan Chicken Alfredo

One-Pan Chicken Alfredo

30 minutes
30 minutes
7 Cups
Photo of Burrito Soup

Burrito Soup

5 minutes
45 minutes
10 Cups