Did you know that January is National Oatmeal Month? It is! I really do love to eat my oats, and ever since we had to get Avery on a higher fiber diet I’ve found a great way to get her eating oatmeal too. (You can read more on Avery’s diet changes here.) The best thing is that this recipe makes 9 servings, so it’s enough for Avery and I to eat throughout the week. I love that I can prep this once a week instead of slicing fruit every morning to keep the fiber count up on a bowl of cereal.
There are so many fruit variations with this as well. In the summer we used strawberries or blueberries and banana. This version has apples, bananas, and dates. You can use fresh, frozen or dried fruits to your hearts delight.
We like to serve it with a bit of milk and heated in the microwave. Sweet comfort food!
I really need a crash course in food photography. Please trust me and try this out even if those aren’t the most appetizing photos.
Apple & Banana Baked Oatmeal
- 1/2 cup applesauce (natural, unsweetened)
- 2 large eggs
- 1/2 cup honey
- 1/4 cup brown sugar
- 1 tsp vanillla extract
- 2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup plus 2 Tbsp milk
- 3 cups old-fashioned rolled oats
- 1 apple chopped but not peeled
- 2 bananas sliced
- 1/4 cup chopped dates (optional)
- 1/4 cup flaxseed (optional)
Preheat oven to 350 degrees. Grease an 8”x8” baking dish and set aside.
In a medium bowl, whisk applesauce and eggs together. Add honey and brown sugar and blend well. Add the vanilla, cinnamon, baking powder, salt and milk and blend well. Stir in the oats and flaxseed and mix until evenly distributed. Fold in the fruits. Pour mixture into greased dish and bake for 35-40 minutes or until set.
- If you find this too sweet, omit the brown sugar.
- If you like to dice and freeze ripe banana, they work great in this recipe.
- Add diced nuts for another variation.