I’ve been making this Oatmeal Bake pretty routinely for the past five years—before I had kids, and back when a batch of it would last me at least a week, if not two. My husband would take some to work, and I’d snack on them throughout the day. Now when I make it, the girls gobble it up, and I often double it and freeze some so I don’t have to make it as often.
It’s adapted from my friend Natalie’s Make-Ahead Baked Oatmeal, and I originally published my version here. Yesterday I posted a picture in my Facebook cooking group, and on Instagram, and had some requests for the recipe, so it was due time the recipe over here.
If you like oatmeal, and want to eat it “on-the-go,” or just don’t want to eat it with a spoon (although, you totally still can, maybe with a little whipped cream on top?!), this Oatmeal Bake needs to happen in your life sooner than later.
Even though they look like muffins in the picture, keep in mind that they’re not traditional muffins; they don’t really rise. Also, play around with the extra ingredients you add in; use what you have on hand already! The amount you’ll get in a batch will also vary depending on your add-ins.
I’ve changed the way I’ve made it over the years a little bit: I started out baking it in a casserole dish (and would dish it out into a bowl), then I moved on to muffin tins (complete with muffin cups, as you see in the photo), and now my favorite way to make them is in a Brownie Pan (with no liners) since they come out easy enough for little hands to hold. My point is, you can make them in whatever vessel you’d like!
- 2 eggs
- 1/4 cup butter, melted (can use butter substitute)
- 1/4 cup agave nectar or honey
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 2 teaspoons vanilla
- 2 Tablespoons brown sugar
- 2 Tablespoons flax seeds (optional)
- 2 Tablespoons (or more) Brewer's Yeast (optional if nursing!!)
- 4 ounces applesauce (one container or one small squeeze pouch)
- 1 apple, peeled and grated
- 1 1/4 milk
- 3 cups old-fashioned oats
- 1/4—1/2 cup chopped nuts (optional, but gives GREAT texture)
- 1/4—1/2 cup dried fruit (optional; I like dried apples and dried cranberries)
- 1/4—1/2 cup fresh or frozen fruit (optional; I add blueberries or mixed berries. If frozen, I don't thaw before adding)
- Preheat oven to 375f (180c). Spray whatever vessel you're using with cooking spray.
- In a large bowl stir together all ingredients except oats and add-ins. Once everything is combined, mix in oats nuts and dried fruit. Carefully fold in fresh or frozen fruit.
- Let oat mixture sit and soak for 30 minutes at room temperature. After 30 minutes, scoop/pour mixture into your pan. Bake for 15-20* minutes or until the tops are golden brown, a toothpick inserted into the muffin comes out clean, and it looks like it's set. Cool completely on a cooling rack. Will keep in the fridge in an airtight container or Ziplock bag for up to a week.
I’d love to know if you make this, so feel free to tell me what you think!