Oatmeal Bake

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

Oatmeal Bake

Jessica Lynn

If you like oatmeal, and want to eat it "on-the-go," then this Oatmeal Bake needs to happen in your life ASAP!

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Ingredients

  

• 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

Instructions

 

• 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.

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I’d love to know if you make this, so feel free to tell me what you think!