Apple Baked Oatmeal – An Easy Prep Ahead Breakfast
This has become a delicious and easy breakfast favourite! I started making these prep ahead baked oatmeal slices for an easy prep ahead gluten and dairy free breakfast when our third child Isla couldn’t handle me eating gluten or dairy. (For more on that read our colic story with our second child Roey HERE.) I didn’t want to buy gluten free bread for both the cost and the (often) less nutritious ingredients, and in this season of life I need something really quick and easy so this was my go to!
For any season of life though, apple baked oatmeal (or another seasonal fruit) is a delicious breakfast option.
I make a batch ahead, slice and freeze it and then pull one slice out at night. Depending on the morning I throw it in the oven while I make coffee or eat it cold with yogurt and a drizzle of nut butter.
Tip: I add some coconut oil to my nut butter to make it runny and easy to drizzle over the top!
It’s really one you can’t mess up I promise, and you can change it depending on what you have on hand. Add different fruit, throw in a few tablespoons of nut butter to the recipe, different spices, cocoa and make it chocolate, make it more or less sweet – make it yours!
Apple Baked Oatmeal
Equipment
- Large Loaf Tin (10"x5" size) or small skillet
- Mixing Bowl
- parchment paper
Ingredients
- 1.5 cups oats you can use quick oats or rolled oats. Rolled will give a slightly less "cakey" texture at the end but I love it and use them interchangeably!
- 1 cup oat milk or water
- 1-2 tbsp molasses (or honey/maple syrup) I love molasses for the trace minerals and vitamins and this small amount gives enough sweetness with a deep flavour.
- 2 drops almond extract
- 2 apples, sliced
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 egg
Instructions
- Preheat the oven to 180C (350F)
- Mix together all the listed ingredients aside from the oats and apple slices. Whisk is all with a fork until it's well combined.
- Add the oats and stir them in, and then the apple slices too until it's all well mixed.
- Line the bread pan with parchment paper. We use and love the compostable If You Care Brand and I use the same piece a few times before composting it.
- Pour the oatmeal batter into the lined pan and pop it in the preheated oven.
- Check the oven after 25 minutes, it should be just firm to the touch in the centre when it's ready.
- Let it cool in the pan then slice it into 4 pieces. I freeze the pieces and pull them out at night to be ready for the next morning. I like it warmed or cold, topped with yogurt and nut butter.
