Simple breakfasts are always a win in the kitchen, and an oatmeal bake fits the bill!
Most of the mixing is done the night before, so in the morning all you have to do is add the last few ingredients while the oven preheats.
Hearty oats, fresh apples, warm spices, baked till golden brown — this is the perfect breakfast on a cold winter morning.
I started making oatmeal bakes when I lived in Mexico and had to make them for 50+ people at my school. The recipe was yummy, but it called for unsoaked oats and too much sugar.
I knew that a low-sugar version with soaked oats had to be possible, so I fiddled with the recipe, and voila!
I’ve been hooked ever since.
So far I’ve made a pumpkin oatmeal bake, a blueberry vanilla oatmeal bake, and now — a soaked apple spice oatmeal bake.
Soaked Apple Spice Oatmeal Bake
Hearty oats, fresh apples, warm spices, baked till golden brown — this is the perfect breakfast on a cold winter morning.
Ingredients
- 4 cups rolled oats
- 3 cups yogurt or milk kefir
- 1/2 cup maple syrup
- 1/4 cup coconut oil melted
- 4 organic or pastured eggs
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/2 teaspoon sea salt
- 3 cups apples chopped
- 1 apple thinly sliced
Instructions
The day before:
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Combine oats, yogurt or kefir, maple syrup, and coconut oil in a bowl.
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Stir to combine and then cover with a lid, towel, or plastic wrap.
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Soak for 8 to 24 hours.
When ready to bake:
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Preheat the oven to 350 degrees Fahrenheit.
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Add eggs, cinnamon, ginger, nutmeg, clove, salt, vanilla extract, and baking soda.
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Stir until well incorporated.
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Gently fold in the chopped apples.
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Decorate the top of the oatmeal with the thinly-sliced apple.
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Bake uncovered for 45 minutes.
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Serve by itself, drizzled with maple syrup, or with milk poured over the top.
Recipe Notes
- Warm, nourishing, and yummy!
Have you ever made a soaked oatmeal bake? What are your favorite add-ins?
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This looks great! One question: it looks like you’re using oats that have already been soaked and dehydrated, but then you’re soaking them again with the yogurt? Am I understanding that correctly? The link for the soaked oats above the recipe has you soaking and dehydrating them, and the recipe itself says to add “4 cups soaked, rolled oats.” However, the pumpkin oats recipe has you putting plain rolled oats to soak with the yogurt, etc. Which one is correct? We love baked oatmeal, and I’m really excited to try one or both of these recipes.
Thank you so much!
Thank you for catching that! I did not mean to write soaked oats, the soaking happens when you soak it overnight with the yogurt and not before. I am so sorry for confusing you!
Thanks for clearing that up. I made the pumpkin recipe for today, and my kids LOVED it! Easy, delicious, and nutritious. Can’t lose! I can’t wait to try the apple version.
Thanks again for the great recipes!
I am so glad you like it!
I’m so thrilled I tried this dish. Made it this morning and it was positively delicious. My boys liked it and asked for seconds. The recipe makes a large batch that can be eaten as leftovers for another 2 days. I followed the recipe exactly and used homemade kefir. I was happy that the kefir didn’t give the oatmeal a sour taste. The oatmeal bake did stick to my glass baking dish. I looked up the pumpkin bake instructions and that recipe specified to grease the baking dish. Adding that detail to this recipe may help others. Thanks for the recipe!
Thanks for pointing that out Maria, I’m sorry it stuck. I must have skipped that step over the past couple years since I wrote the pumpkin version.
Does it need to be refrigerated while soaking 8-24 hrs?
Hi Julie, no it doesn’t. The oats need to stay at room temperature.
Have you ever tried this recipe with a steel cut oat substitution, or does it not come out so well that way?
What size dish is this going into? How many people is it serving?
Thanks