This one pan baked apple oatmeal is so easy to make with 6 ingredients. It is egg-free and dairy-free and can be made ahead of time.
Reasons to love this healthy baked apple oatmeal
Oatmeal is such a versatile and hearty breakfast staple, and we enjoy it here at least two times a week. It’s so easy to whip up, and you really can pack in so much variety and nutrition into each bite depending on the toppings added.
You can make it in the microwave or on the stovetop and enjoy with a spoon or bake it for a finger-friendly, portable option.
This baked oatmeal is made in just one pan, making clean up a breeze, and can easily be made ahead of time.
It's also a great recipe to make with your child! They will have a blast dumping, mixing, and engaging all of their senses.
And if you're looking for more, try this strawberry banana baked oatmeal too!
- Oats - rolled or old-fashioned oats will work best.
- Apple - Any variety will work! Our favorites are fuji and honey crisp (perfect apples for homemade applesauce). If you are using a tart apple, you will need to add banana or maple syrup to help balance the tartness.
- Chia seeds - For a boost of protein, fiber, and omega 3 fatty acids. Will also help thicken the oatmeal, like in this chia pudding.
- Milk - can use any milk of choice. My personal favorite is canned, full fat coconut milk.
- Banana, maple syrup, walnuts (optional): I wanted to keep the recipe as simple as possible, but you may certainly add these in if you desire a sweet oatmeal. See below for tips.
Grease the baking dish. First add the applesauce followed by the rest of the ingredients (minus the chopped apples). Stir to combine. Top with apples and walnuts, if using. Bake!
It's seriously as easy as that!
Tips for Success
Lightly grease the bottom and sides of the baking dish with oil to prevent sticking.
Add maple syrup for sweetness. The basic recipe with applesauce is not very sweet, and this is intentional as you can easily top with additional fruit and/or a drizzle of maple syrup. If looking for a no added sugar alternative, try this date syrup!
Babies also have a preference for sweets so it's great to use this "window of opportunity" for them to learn to appreciate other flavors.
But if you prefer a sweeter oatmeal, use a ripe banana instead of applesauce (not both) or maple syrup.
How to serve this oatmeal bake
Baked oatmeal can be enjoyed warm or cold.
Add finely chopped or grated instead of diced apples for safety.
Once baked, slice into strips or bite-sized pieces depending on their age. You can also break it up with a splash of milk and serve in a bowl, porridge-style.
They love to have a sense of control and independence so set up a toppings bar and allow them to choose what they want on top of their oatmeal bake!
Is your toddler becoming picky?
Arm yourself with these strategies that will transform your mealtimes!
Frequently Asked Questions
You can use quick oats but the oatmeal will be much softer. Steel cut oats will not work for this recipe.
I suggest leaving it on as it's where the majority of the nutrients are found.
Transfer to an airtight container and keep in the refrigerator for 4-5 days.
To freeze, cut into individual slices, wrap in plastic wrap, and place in a freezer-safe bag. It will be good for up to 3 months.
You can reheat in the microwave (at 30 second intervals) or on the stove with a splash of milk.
Vegan Baked Apple Oatmeal
- 2 cups rolled oats (200g)
- ½ cup unsweetened applesauce (110g) OR 1 medium banana, mashed
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- 2-3 tablespoons maple syrup (optional), see note
- 2 cups milk of choice
- 1 cup apples (120g), diced or shredded
- Preheat oven to 350°F. Lightly grease a 8 inch square pan.
- Add all the ingredients and stir to combine. Add the apples on top.
- Bake for 25-30 minutes.
- If you prefer a sweeter oatmeal, use a ripe banana instead of applesauce (not both) and/or maple syrup.
- Top with yogurt, peanut/nut/seed butter, maple syrup, fruits, shredded coconut, etc.
- Transfer to an airtight container and keep in the refrigerator for 4-5 days.
To freeze, cut into individual slices and flash freeze for 2-3 months. Thaw in the fridge overnight.
- Reheat in the microwave (at 30 second intervals) or on the stove with a splash of milk.