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Warning: post contains recipe video. 😛 Keep scrollin’ to see it.
This Apple Pie Baked Oatmeal sounds simplistic, but it required FOUR TRIES to attain perfection. Probably because I was trying to video myself while making it. This videography business seems to be all the rage so I thought I should probably join the club and attempt to keep up with the Joneses since I’m already behind the eight ball. (Pardon the mixed metaphors.) Whether this was a bad idea or a good idea is still to be determined. I didn’t think the first attempt was too bad for a first attempt, but I sense a tremendous scope for improvement.
Yes, I made (and videoed) this thing 4 times. My original idea of making the baked oatmeal an apple upside-down cake was a dismal failure because the “sauce” and the “cake” kind of became one and the same when they were refrigerated together overnight before baking. (I much prefer the texture of baked oatmeal when it is refrigerated overnight before it is baked. I tested this recipe both ways and stand by my conclusion, and if you don’t refrigerate it first, the results are on your own head.) After that, either the apples were too big (grating them was my mother’s idea…thanks, Mom! Don’t know what I’d do without you!) or the oatmeal was soggy. To add insult to injury – because I was getting injured by the fact that a simple baked oatmeal recipe was taking so long to perfect – my camera ran out of card space and repositioned itself surreptitiously by turns.
When the 4th try turned out, I was ecstatic. Partly because I was getting tired of eating apple pie baked oatmeal for breakfast, lunch, and dinner.
According to my mom (who helped me eat all the flops), this final result is perfectly sweetened. The grated apple topping gets perfectly tender and juicy and since the apples are in small pieces, you get apple with every bite. Please don’t leave out the cloves! They are an important part of the apple pie flavor!
I enjoy this Apple Pie Baked Oatmeal warm or cold! Leftovers keep well in the fridge and can be enjoyed for breakfast throughout the week. Baked oatmeal = my go-to make-ahead breakfast.
Yes, I only showed myself grating one apple, not two. (I figured you could figure out how to grate the second one yourself.) And I accidentally cut the part where I added the xylitol. Other than that, it’s pretty much real-life. Why did I choose “In the Hall of the Mountain King” (Grieg) as the background music? Because it so accurately represents how I feel (and look) when I cook. Can you relate? I think I’m going to use this music in all my videos. It’ll be my recipe video trademark. 😛
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
Need more yummy breakfast ideas? Check out my cookbook, Necessary Food! My 2018 recipe calendar, Necessary Time, has a Mocha Chip Baked Oatmeal recipe that you may enjoy as well. Both of these would make excellent Christmas gifts to give – or receive!
- Mix the oatmeal ingredients together and pour into a greased 8"x8" pan. Spread out evenly.
- Mix the grated apple, xylitol, lemon juice, and cinnamon together. Spread on top of the oatmeal layer, using your fingers to gently distribute it if necessary so the apple doesn't become completely submerged in the excess oatmeal liquid. (This liquid will soak into the oats, don't worry.)
- Refrigerate the baked oatmeal overnight. In the morning, bake at 350* for 40-45 minutes, let sit for a few minutes to solidify before cutting, then enjoy! Store leftovers in refrigerator and enjoy cold or reheat.
This oatmeal needs to be refrigerated overnight before baking for the best texture. I don't recommend baking it immediately after mixing it up.
NUTRITION (per serving): 239 calories, 4 g fat, 45 g carb., 7 g dietary fiber, 10 g protein (Carbs minus fiber and sugar alcohols: 32 g)