I’ve been making this Oatmeal Bake pretty routinely for more than a decade—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.
If you like oatmeal, but want to eat it “on-the-go,” or just don’t want to eat it with a spoon, 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: make them in whatever vessel you’d like!
Oatmeal Bake Recipe
- 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
- 1/2 cup chopped nuts optional, but gives GREAT texture
- 1/2 cup dried fruit optional; I like dried apples and dried cranberries
- 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!