Baked Peanut Butter Apple Oatmeal

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Baked Peanut Butter Apple Oatmeal-this easy baked oatmeal recipe will remind you of your favorite snack! It reheats well, so make a big pan to enjoy all week long. 

Baked Peanut Butter Apple Oatmeal Recipe

Remember when I made Peanut Butter Apple Oatmeal Cookies? Well, I’ve made them a dozen times since I first shared the recipe on the blog. They are one of my very favorite cookies. The problem is they don’t last long because I am a cookie monster. If cookies are on the counter or in the freezer, I will eat them. They don’t stand a chance with me around. The problem is I found myself eating my Peanut Butter Apple Oatmeal Cookies for breakfast far too often. There are healthy ingredients in the cookies so I thought it was A-OK to have a couple for breakfast.

I thought it was fine until Caleb, our three year old, told me that we aren’t supposed to eat cookies for breakfast. Oops! He caught me!

So instead of setting a bad example, I decided to turn my favorite cookie into baked oatmeal. I made a pan of Baked Peanut Butter Apple Oatmeal with basically the same ingredients as the cookies. I didn’t want to get another lecture from our toddler:)

Baked Peanut Butter Apple Oatmeal Recipe

Baked oatmeal is one of our very favorite breakfasts. A few of our favorite recipes include our Blueberry Coconut, Peach Almond, and Apple Cinnamon. Thanks to my cookies, I invited peanut butter to the party for this recipe and I am so glad I did! The peanut butter, apple, oatmeal combo is a winner…again!

Baked Peanut Butter Apple Oatmeal Recipe

This healthy baked oatmeal will warm you up on a cold morning and keep you full until lunchtime. I love a good healthy and hearty breakfast! I love cookies too, but Caleb is right, baked oatmeal is probably a better choice:)

Baked Peanut Butter Apple Oatmeal Recipe

I love making a pan of Baked Peanut Butter Apple Oatmeal on Sunday morning so we can enjoy a special Sunday breakfast and then have the leftovers throughout the week. Baked oatmeal reheats great in the microwave. I just add a little splash of milk to perk it up and BOOM, you have a delicious and nutritious breakfast in seconds!

Baked Peanut Butter Apple Oatmeal Recipe on twopeasandtheirpod.com

And the good part is, this baked oatmeal still feels like you are eating a treat for breakfast because it is so good! So go ahead and treat yourself to a pan of Baked Peanut Butter Apple Oatmeal. It is mama and toddler approved! Enjoy!

Baked Peanut Butter Apple Oatmeal Recipe

Baked Peanut Butter Apple Oatmeal

This easy baked oatmeal will remind you of your favorite snack! Make a pan and reheat the leftovers during the week for a healthy and easy breakfast!
4.86 from 7 votes
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes

Ingredients

  • 2 cups old fashioned oats can use gluten-free oats
  • 1/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 3/4 cups skim milk or milk of your choice
  • 1 large egg
  • 3 tablespoons unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 cup creamy all-natural peanut butter
  • 1 1/4 cups diced apples I leave the skin on

Instructions

  1. Preheat the oven to 350 degrees F. Grease an 8 x 8 square baking dish and set aside.
  2. In a large bowl, mix together the oats, brown sugar, baking powder, salt, and cinnamon. Set aside.
  3. In another small bowl, whisk together the milk, egg, applesauce, and vanilla extract.
  4. Pour the liquid mixture over the oat mixture and stir to combine. Stir in the peanut butter and mix until combined. Add the apples and stir again. Pour mixture into prepared pan.
  5. Bake for 35 minutes or until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.
  6. Note-this baked oatmeal is great reheated in the microwave. We like to make a pan and eat it throughout the week. This recipe can easily be doubled for a 9 x 13 pan. Use gluten-free oats to make this recipe gluten-free. You can serve with brown sugar, an extra splash of milk, cinnamon, or raisins if desired!

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. YUM! I love oatmeal. So versatile, so easy to take on the go! It looks like the texture is thick, does it reheat well? How long does it keep? Do you store it in the fridge? I can already tell this is going to be a fall favorite of mine!

  2. I make a different flavor of baked oatmeal just about every week in the winter. I love your blueberry coconut, although this week I did pineapple coconut because I’m longing for the sun and sand of a tropical island!! I bake mine in a muffin pan for easy portion control, and then either refrigerate or freeze the muffins. Peanut butter and apples is a favorite snack in our house so can’t wait to try this version!!

  3. I love the sound of this recipe but looks a little dry? does it taste dry? I am thinking of making it for guests I am having over this weekend!

    1. Without an egg, it will not bind together properly and the texture may turn out weird. You could try using a vegan egg substitute instead, but leaving out the egg altogether would most likely not work.

    2. Just in case somebody is looking for an answer to the same question: it works great without an egg. You can add more applesauce  or add a mashed banana, since both are great egg substitutes. 

  4. Thanks for the baked oatmeal recipes! I am addicted! I love the blueberry coconut oatmeal – I add some wheat germ and slivered almonds and cut the sugar by 1/2. It’s great! Can’t wait to try the apple peanut butter!

  5. I love your blog! I have been following it for a few years now! Your photography skills are amazing and make me crave the food even more! Just like you, I love to eat cookies for breakfast! This recipe is on my To Do list. I can’t wait to enjoy ‘healthier’ cookies for breakfast! I might try it with adding in dried cranberries, chia seeds, and honey. Thank you for posting!

  6. This looks as good as the Peanut butter apple oatmeal cookie recipe. I have celiac so I substituted Pamela’s gluten free flour mix ( I have also used the gluten free flour recipe from America’s Test kitchen) for the regular flour. Because I was using gluten free flour and did not want the cookies too wet I substituted cranraisins for the apple but any raisin or chocolate chip would be good also. I followed the recipe exactly and it is my “go to” cookie recipe. I would not change anything in this recipe other than to swap our the flour and consider not putting in the apple. Wonderful recipe!

  7. My bff and I start our day off with oatmeal almost daily. so I made a double batch this morning… yummo… It wasn’t sweet enough straight out of the pan for me but a bit of butter and brown sugar did the trick. The only change I made was to substituted 1/2 cup of raisins (1/4 c for a single batch) for the same amount of diced apples. (My bff is really attached to raisins cooked into his oatmeal, and is worried about too much change to his morning meal.).

  8. Made this for mt sisters and friend this weekend when they visited me. It came together so quickly and was soooo good!!! We devoured it. I had commented earlier that I was afraid of the oatmeal being too dry but it was not at all. So happy with how it came out. Thanks for the recipe!

  9. This is in the oven now! Can’t wait to have for breakfast this week. I love peanut butter and apples together. Thank you for sharing this awesome combo!

  10. Do you think it would work well to make this ahead and then bake it off the following day? I really love your recipes! Thanks so much!

  11. I make this for my husband and I almost every other week. It’s safe to say we are OBSESSED. Thank you for all of your yummy recipes. I do a lot of research on different blogs before I decide to actually make a recipe. Your blog hasn’t let me down, though. Everything I have made has been a hit!

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  13. I have made this recipe at least once a week since it was posted. We love it! My 2 year old will ask to “make oats?” first thing every morning. It’s wonderful!

  14. Delicious, simple and seasonal! This recipe made my house smell soooo good. My new fav, healthy breakfast bake. Thank you!

  15. We LOVE this recipe in our house. I’ve made these about half a dozen times and they get eaten by all of us (my oatmeal-skeptical husband included)! My 22 month old started eating these when he was self-feeding. I make them in a muffin pan (it makes about 11 muffins) and freeze a portion. They freeze beautifully!

  16. Made this for breakfast this morning and it is SO TASTY! I subbed Splenda brown sugar baking blend for the brown sugar and used a little extra apple (didn’t want to have extra partially chopped apple lying around) but otherwise didn’t make any tweaks. I love that it’s flavorful and rich but healthy and guilt free. Definitely going to try your other baked oatmeal recipes.

  17. I’ve made this recipe a few times now and in my opinion, it can’t be improved upon. It is breakfast perfection!! Thank you!

  18. I made this for the first time last weekend and it was one of the easiest and most delicious breakfast dishes I’ve ever made! I went ahead and doubled it so it would last the week – what an easy way to have breakfast in the morning! I’m looking forward to making this again and will certainly make it regularly for my family.

  19. This is absolutely fantastic! It tastes just as good reheated this morning as it did after it came out of the oven yesterday. Thanks so much for this great recipe!


  20. Made this last night for my son. He wanted a healthier breakfast for work. Success!!! Thank you very much, excellent recipe. Trying the Peanut Butter, banana and honey granola next!! 🙂


  21. I have made this many times, so I have played with the ingredients. I use unsweetened vanilla almond milk, PB2 instead of peanut butter, and I throw in flaxseed. Banana is a good addition.

  22. I was searching for baked oatmeal recipes and these photos stopped me in my tracks! Can’t wait till it comes out of the oven. Smells great!

  23. Found myself with a bunch of leftover sliced apples (no, they did not turn brown, I had soaked them in salt water solution to prevent them turning brown) after a party.  Looking for a way to use them up quickly, I came across your recipe for baked oatmeal. I love the peanut butter with sliced apples, so thought I would give this a try.  All I can say is, “WINNER!”
    I doubled recipe to a 9×13 pan and used all the apples I had, about 4 cups diced.  I also did not add the applesauce as I didn’t realize I had none till I had already started recipe.  It came out perfect in my opinion.  


  24. This was so yummy! Nice texture and not too sweet. I made baked oatmeal from a different site and it was heavy and gummy. Not this one! Going to try some of your other variations next. Thanks for a new breakfast/snack option!


  25. I look forward to making this recipe each year after going apple picking! Everything about this is perfect! Sometimes the apples don’t measure exactly to the recipe,I’ve added extra and had no problems! This is great for breakfast, a snack, or even for desert with some chocolate chips on top (they get melty and delicious and it’s heavenly)! Thanks for sharing such a winner!


  26. I love this recipe and plan on making 2 9×13 pans for a brunch. Can I prep this the night begore and bake it in the morning?


  27. Made a pan this morning for the first time and turned out great! I found this while looking for recipes to use up all the ingredients my old roommate left behind. That being said, I substituted some things just to use what I had. For anyone looking in the comments about substitutions, here were mine!
    -Cane sugar instead of brown sugar
    -Jif Chunky Peanut Butter instead of natural creamy PB
    -I left out the applesauce since I didn’t have any
    -I added a ton of raisins!
    -I also didn’t have an 8×8 so I doubled it and used a 9×13-I had to bake it for an extra 10 minutes
    Hope this helps someone!

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