This easy Apple Baked Oatmeal is moist, flavorful, and packed with whole grains and fruit. Plus, it has a texture that’s soft enough for even the littlest eaters, can be eaten in slices or scooped into a bowl, and stores well in the fridge for days.

Apple Baked Oatmeal

With an easy method and a nutritious ingredients list, this quick baked oatmeal is such a great option for easy breakfasts and snacks. The batter comes together quickly so you don’t have to spend hours getting it ready to bake, and the apple flavor comes from both applesauce and fresh apples. It’s kind of like an oatmeal apple bread as far as flavor and texture goes.

It’s moist, fresh, and loaded with delicious flavors!

This bread is the kind of snack or mini meal that I crave during most of the year—which works out nicely since this stores well in the fridge in an airtight container for about a week. (Hooray, breakfast all week!)

It’s also made with pantry staples, so I can usually make a batch even when I’m short on groceries. It has a nicely balanced mix of whole grains, fruit, protein, and fiber, and is a perfect way to use up apples you have lingering in the fridge.

Ingredients You Need

This recipe contains pantry staples including:

• Rolled oats: This forms the base of the recipe. Look for “old-fashioned” rolled oats.
• Flaxseed: This helps the batter hold together. If you don’t have this ingredient, use additional oats.
• Apple: You can use any type of apple you prefer. I usually use Pink Lady or Fuji.
• Applesauce: Use store-bought or homemade applesauce.
• Milk: Any type of milk works. I usually bake with whole milk.
• Butter: I use unsalted butter in my baking, though you can use coconut or avocado oil here, too, if you prefer.
• Sugar: A little sweetness adds flavor to the finished dish. Feel free to leave this out or swap in honey or maple syrup if you prefer.
• Eggs: Eggs help the batter hold together. Use a favorite egg replacer instead if needed.
• Baking powder: This helps the mixture bake through and rise a little while baking.
• Vanilla extract and cinnamon for flavor.

TIP: The apple oatmeal bread is just lightly sweetened, and we love it with a little yogurt on top.

Step-by-Step Instructions

Here’s a look at how to make this quick bread recipe. Scroll down to the bottom of this post to see the full recipe.

1. Dice the apple. (I usually leave the peel on.)
2.  Add all ingredients to a bowl and stir to combine
3. Pour into the prepared baking sheet and smooth until even with a spatula. Bake!
4. Place on a wire rack and let cool completely before cutting.

What are the best apples to use?

Most apples work well in this recipe though I tend to use Granny Smith, Cortland, or Pink Lady, which are typical baking apples. And know that the bread definitely has texture, so if you think that your little one won’t love the chunks of apple or will be distracted by trying to pick them out, peel the skin off and/or chop the pieces of apple smaller.

What pairs well with this Apple Oatmeal?

We like this apple oatmeal recipe with milk (or coffee or tea) and a side of extra apple sticks. (Shown above plated for my then 1-year-old.) It’s nice since it can be sliced into squares to pick up and eat—like a bread—or you can add to a bowl and eat with a spoon or a fork.

You can drizzle a little honey on top (for kids over age 1) or some nut or seed butter. It’s also delicious with a smear of cream cheese, which totally makes it taste like Apple Cake, or a simple yogurt frosting.

(See the Notes at the bottom of the recipe for the info.)

How to Store

You can store this baked oatmeal in the fridge in an airtight container for up to 5 days. Serve it chilled or slightly warmed through. You can also store it in a zip-top freezer bag (slice it first to make it easier to package) for up to 3 months.

Thaw in the fridge overnight or in short 15 to 30-second increments in the microwave until warmed through.

Best Tips for Success

• Use whichever apples you prefer, though I like Granny Smith, Cortland, or Pink Lady. Dice the apple small.
• To make this gluten-free, use certified gluten-free oats.
• To make dairy-free Apple Baked Oatmeal, use coconut oil instead of butter and nondairy milk.
• Use smooth, unsweetened applesauce.
• Serve this oatmeal chilled straight out of the fridge or slightly warmed.
• Top with Cinnamon Apples or Sliced Baked Apples for extra apple yumminess.

I’d love to know what you think of this recipe if you try it, so please comment below to share!

• Preheat the oven to 350 degrees F and grease an 8×8-inch baking pan. (I like to line the pan with parchment paper so I can lift the baked oatmeal out and slice it, but you can also just slice it in the pan.)

• Stir all ingredients together in a bowl.

• Pour into the prepared baking pan and smooth the top with a spatula.

• Bake for 30-30 minutes or until a cake tester inserted into the center comes out clean and the edges are lightly golden brown.

• Place pan onto a wire rack and let cool completely before cutting.

• Store in an airtight container in the fridge for up to 5 days or at room temperature for 3 days. We prefer it chilled, but it works either way.
• I prefer the final texture of this when made with instant oats or rolled oats ground up briefly in the food processor or blender. You can use regular rolled oats if you prefer.
• Yogurt Icing: Stir together ¼ cup plain whole milk Greek or regular yogurt with 2 tablespoons honey or maple syrup. Spoon into a plastic storage bag. Seal, then cut off one bottom corner. Drizzle over the cooled bread.
• Egg-Free: Omit the eggs and increase the milk to ¾ cup. Soak 3 tablespoons chia seeds in the milk before adding to the batter. Decrease baking time to 30 minutes.
• Gluten-Free: Use certified gluten-free oats.
• Dairy-Free: Use coconut oil instead of butter and nondairy milk.
• Use maple syrup instead of sugar if you prefer. Or omit it.
• Use whichever apples you prefer, though I like Granny Smith, Cortland, or Pink Lady. Dice them into small pieces.
• Serve this chilled straight out of the fridge or slightly warmed.

Serving: 1slice, Calories: 91kcal, Carbohydrates: 11g, Protein: 3g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 35mg, Sodium: 90mg, Potassium: 101mg, Fiber: 2g, Sugar: 3g, Vitamin A: 110IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg

This post was first published August 2019.