breakfast for busy mornings: apple baked oatmeal


Every morning is busy in the Timler home.  We have three early risers and they all want breakfast right away!  When Maggie started preschool this fall, I started making breakfast ahead of time so I could spend school mornings brushing her hair, approving her clothing choices, etc. and still have a healthy breakfast for everyone.  This apple baked oatmeal recipe, adapted from Once Upon a Chef, has proven to be a winner and an essential part of our routine!

A few notes on my adaptations.  First, I followed the advice of several commenters on the original recipe and reduced the amount of sugar & butter; it’s still totally delicious.  We also thought the original recipe had too many raisins for our taste, so we halved those too (you can also take them out altogether.)  We skip the nuts because Maggie’s allergic, but we add them in to individual servings later (see Note 2). Finally, we double the original recipe each and every time we make it, so I’m just going to go ahead & give you the double recipe!  A 9×13 dish of this feeds our family for at least three mornings.  The girls like it cold; Pete & I reheat ours in the microwave with a little milk splashed on.

I hope this helps makes your mornings easy and delicious!

Apple Baked Oatmeal

  • 4 cups rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup raisins
  • 1 cup walnuts or pecans
  • 2 tsp baking powder
  • 4 tsp (or 1 heaping Tbsp) cinnamon
  • 1 tsp salt
  • 4 apples, cut into small chunks (however small you want them; peeled or not, as you like)
  • 4 large eggs
  • 4 cups milk (we use whole)
  • 2 tsp vanilla
  • 4 Tbsp (half a stick) butter, melted
  1. Combine oats, sugar, raisins, nuts, baking powder, cinnamon, & salt in large bowl.
  2. Cut up apples and add to oat mixture.
  3. Break eggs into medium bowl and whisk together.  Add milk & vanilla and whisk some more.  Pour into oat mixture.
  4. Melt butter and stir into oat mixture.
  5. Grease a 9X13 baking dish and pour oatmeal into it.  Bake at 325 degrees for 45-50 minutes, until center is set.

Note 1: Try substituting 3 cups blueberries for the apples.  I’m sure other fruits would work too!

Note 2: Try toasting nuts at the same time you’re baking the oatmeal.  Just spread whole nuts (we use walnuts) on a baking sheet and put them on the top oven rack for the first 20 minutes or so.  Once they’re cooled, chop them up and store in tupperware to be sprinkled on top of oatmeal in the morning.


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