This baked oatmeal recipe with fruit is not only popular with kids, but it’s also a nutritional powerhouse that keeps you full and satisfied until lunch.
If you’re wondering “what are some popular oatmeal recipes for children?” then you’re in the right place!
BTW, I can’t recommend my baked oatmeal recipe with fruit highly enough…but more on that in a minute!
When I was a kid, my gramma always told me that oatmeal “sticks to your ribs”. She made it for us almost every morning whenever I stayed with her.
Eating oatmeal makes me think of her. As a child, I liked oatmeal but didn’t love it.
Now as an adult, I love it! I love the texture and warmth when I eat it. The versatility of oatmeal always impresses me, but most of all, I love how affordable it is!
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But the truth is that I do get tired of it, or I’m rushed and can’t make it before running out the door…know how that goes?
At the same time, I know that oatmeal is a nutritional powerhouse. It is naturally a gluten-free whole grain full of vitamins, minerals, and antioxidants.
Plus (as if that’s not convincing enough), oats are a great balance of carbs, fiber, protein and fat, putting them among the most nutritionally dense foods.
A little information about oats:
Oats have several health benefits, including reducing cholesterol and blood sugar levels and preventing constipation thanks to its soluble fiber.
They may also help prevent childhood asthma when fed to young infants. Finally, oats are very filling, possibly helping people lose weight.
There are so many types of oats! Where to begin?
Types of Oats:
Whole oat groats
Groats are the whole oat with the inedible hull removed. The least processed for of oats, groats need to soak for hours before cooking. This is the longest cooking form of oats.
Steel cut oats
Steel cut oats are groats that are cut into pieces. They need less soaking time because the smaller pieces absorb water faster.
Scottish oats are ground groats. Cooked Scottish oats have the consistency of porridge.
Slow Cooking Rolled Oats
Rolled oats (also called Old-Fashioned oats) are groats that have been steamed and rolled into a flake. They cook faster than groats, steel cut oats and Scottish oats.
Quick Cooking Rolled Oats
Quick cooking oats are groats that are rolled flatter and steamed longer than rolled oats. As a result, they cook faster and have a mushier texture than rolled oats.
To create instant oatmeal, groats are cut into pieces, steamed and rolled even flatter. Pouring boiling water over them is enough to cook the oats.
Nutritional Value of Oats
So the question is…does the level of processing change the nutritional benefit to oats?
Is it ok to use the quicker cooking kind to save time but still receive the benefits of less processed oats?
The answer is yes! All oats, including steel cut oats and quick oats, come from the whole groat with the outer husk removed.
The difference comes in the processing level, and thus the texture and speed of cooking.
But all oats (not including instant oats which have added sugar, sodium, and other ingredients) contain in a 1/2 cup serving: 74 calories, 3 grams of protein, and 2 grams of fiber.
Preparation Time for Oats
It takes about 1-2 minutes to cook quick oats. Rolled oats take a few minutes longer.
Steel cut oats take 20-30 minutes. However, soaking them all night will cut down the cook time to about 10 minutes.
Using oats in baking and other dishes
Even if you prefer steel cut oats for breakfast, the softer texture of quick oats and rolled oats usually work better in baked goods.
Cool fact: you can use a food processor to grind quick (and rolled) oats into oat flour.
Steel cut oats create a courser texture flour, so it’s best not to use them in baked goods unless a recipe calls for them.
Steel cut oats time-saving tip
If you just love steel cut oats but don’t have time in the morning to prepare them, here’s an idea.
Cook your steel cut oats overnight in the slow cooker! Combine 1 part steel cut oats with 4 parts water in your slow cooker and cook on low for 7-9 hours (or on high for 4-6 hours). Yum!
At the end of the day, oats are among the healthiest foods you can eat!
You can’t go wrong with any style of oats you choose (except the packets with added sugar)!
As a side note, oats are naturally gluten-free.
However, equipment contaminated with gluten from other grains often harvests and processes oats. If you need gluten-free oats, only buy and eat oats that are certified as gluten-free.
How Can I Bake With Quick Oats?
Actually very easily!
When oatmeal is baked, it takes on more of a cake-like texture. So if you don’t like porridge-style oatmeal, the baked oatmeal (with fruit) is for you!
What’s Your Favorite Way to Make Oatmeal?
A lot of people ask me this! And here’s the answer:
I normally eat my oatmeal quick oats style, cooked in the microwave (with water, not milk) with a dollop of brown sugar and maybe a few nuts.
But honestly, my favorite way to make and eat oatmeal is my baked oatmeal with blueberries and peaches!
I never get sick of this version of oatmeal!
Hearty Baked Oatmeal Recipe with Fruit
Now you might be saying that you get sick of oatmeal or need a change. Well, that’s where today’s recipe comes in!
I’ve been making this for years, and my entire family LOVES it! Make it ahead of time and use it all week by heating up just what you need at a time.
This baked oatmeal recipe contains oats, milk, eggs and fruit to make it full of protein and fiber, thus making you feel fuller, longer.
Although this recipe does call for both milk and butter, I have successfully made it dairy-free by replacing the milk with rice milk and the butter with unsweetened applesauce.
It still tastes as delicious and gets rid of some of the unnecessary fat.
WHAT DO YOU NEED TO MAKE PUMPKIN APPLE BAKED OATMEAL?
9×13 BAKING PAN
RICE MILK (if you don’t want to use cow’s milk)
I have made it both ways, and honestly, I can’t tell a difference. Rice milk makes an excellent substitute for cow’s milk if you don’t want, don’t have, or don’t like cow’s milk.
I always replace at least half of the butter in the recipe (1 cup total) with unsweetened applesauce to cut down on dairy, fat and calories. When I make it this way, I use 1/2 cup (1 stick) of butter and 1/2 cup of unsweetened applesauce.
There have been times when I have replaced the entire amount of butter in the recipe with unsweetened applesauce. Honestly, I couldn’t tell much difference in the taste.
If you want this recipe to be dairy-free, just use applesauce instead of butter.
Tell us in the comments…what is your favorite way to eat oatmeal?
Want More Baked Oatmeal Recipes? Check Out:
Pumpkin Spice Baked Oatmeal (with apples!)
Our baked oatmeal with blueberries and peaches has a cake-like texture and is just sweet enough to satisfy everyone. Add it to your meal plan for breakfast (or dinner) this week!
|12 servings||15 minutes|
This hearty, delicious, gluten-free baked oatmeal with blueberries and peaches is a great way to start the day. This dish can easily be dairy-free, and kids love it!.
- 6 cups quick cooking oats
- 1 1/2 cups brown sugar not packed - measure loosely
- 1/2 cup ground flax seed meal
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 tsp cinnamon I use 2-3 tsp because we love cinnamon
- 1/2 tsp nutmeg I use 1 tsp because we love nutmeg
- 4 large eggs, lightly beaten
- 2 cups milk Rice milk can be substituted
- 1/2 cup butter, melted
- 1/2 cup applesauce
- 1 cup blueberries fresh or frozen (thawed) may be used
- 12 oz peaches, chopped fresh or frozen (thawed) may be used
- 1 medium apple, chopped
- Preheat oven to 375 degrees. Grease/spray a 9x13 pan.
- Mix together dry ingredients (oats, brown sugar, flax meal, baking soda, baking powder, salt, cinnamon and nutmeg) in a large bowl.
- Mix together the wet ingredients (eggs, milk, butter, applesauce) in a smaller bowl.
- Add the wet ingredients to the dry ingredients. Combine until the entire mixture is wet.
- Add the chopped apples and peaches to the mixture. Once combined, gently add the blueberries.
- Place mixture into your greased 9x13 dish. Bake for 30 minutes and then turn 180 degrees for even baking.
- Bake another 15-30 minutes, until the top and edges turn brown, and a knife inserted in the middle comes out almost clean.
- We recommend using organic ingredients when possible.
- If you desire to make this dish dairy-free, substitute an additional 1/2 cup applesauce for the 1/2 cup melted butter
- I use a food processor to make the work of chopping the apple and peaches much faster and easier - simply pulse a couple of times
- If using frozen and thawed blueberries, there will be quite a bit of juice. This recipe works with and without that extra blueberry juice. If you use the juice, be aware that the oatmeal bake will have a blue tint to it.
Nance in Reno says
I like using muffin tins and paper liners for my baked oatmeal instead of a casserole dish. I freeze them and take one out the night before and put it in the refrigerator for the next day. Pour some milk and zap in microwave and breakfast is served!
That is a fantastic time-saving tip! Thank you so much for sharing, Nance!
Elise Cohen Ho says
This looks like a fabulous grab and go breakfast. Plus I love that you gave the complete breakdown of the oats.
Thanks! It’s delicious and portable! We have even taken it camping so that we don’t have to cook breakfast 🙂