WIC Pantry Help WIC Breakfasts
Baked Oatmeal with cinnamon and Apples for 10
A hearty pan of baked oatmeal with apples, cinnamon, and enough body to carry breakfast for a full table without turning gummy or thin.
Meet Ruthann About Ruthann’s Baking
This recipe stays visible, but recipe rich markup stays off until a real finished-dish image is available.
If this is your kind of supper, breakfast, or bake, keepMilk-and-Egg Breakfast Rice Bake, WIC Oatmeal Banana Muffin Squares, and Apple Custard Baked Oatmeal nearby for the next pan.
If you want a cleaner fix or a little backup, these guides helpHow to Substitute Whole Wheat for All-Purpose and How to Store Bread, Baked Oatmeal, and Family Pans for the Next Day.
If you want the household logic around this pan, keepAt 7:10, Breakfast Starts Too Fast — Here Is How We Hold It and By Wednesday, the Supper Plan Breaks — Here Is How We Catch It nearby too.
This is breakfast for the kind of house that needs one pan to reach everybody without feeling thin by nine o’clock. The oats give it staying power, the apples keep it gentle instead of heavy, and the custard holds it together so the leftovers can be used for quick breakfast tomorrow.
It is also a practical way to use WIC-friendly staples without making breakfast feel like a lecture. A good oat pan should be warm, steady, and worth reheating.
Recipe Rescue
Need the fix fast?
Get the safe cooling, storage, reheating, and carryover logic for leftovers built around oats, apples, and milk.
Recipe details
Timing & yield
- Prep
- 15 minutes
- Cook / bake
- 45 minutes
- Total
- 60 minutes
- Yield
- 10 servings
Ingredients
Oat base
- 4 cups old-fashioned oats
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 medium apples, peeled and diced small
- 1/2 cup raisins
Custard
- 4 large eggs
- 4 cups milk
- 1/2 cup brown sugar
- 1/4 cup melted butter
- 2 teaspoons vanilla extract
Method
- Step 1. Heat the oven to 350 degrees Fahrenheit and grease a 9x13 baking dish.
- Step 2. In a large bowl, stir together the oats, cinnamon, nutmeg, baking powder, salt, apples, and raisins so the fruit is spread evenly through the dry base.
- Step 3. In a second bowl, whisk the eggs, milk, brown sugar, melted butter, and vanilla until the sugar starts dissolving and the custard looks fully blended.
- Step 4. Pour the custard over the oat mixture and stir well so the dry oats are moistened from edge to center instead of leaving dry pockets in the pan.
- Step 5. Spread the mixture in the baking dish and let it stand for 5 minutes so the oats start drinking before the bake goes into the oven.
- Step 6. Bake for 40 to 45 minutes, until the edges are set, the apples are tender, and the center springs back lightly instead of sloshing.
- Step 7. Rest the pan for 10 minutes before serving so the oatmeal finishes setting and cuts into scoopable portions instead of breaking apart wet.
Equipment
- mixing bowls
- whisk
- 9x13 baking dish
Storage & safety
Refrigerate leftovers within 2 hours and use within 4 days. Reheat covered with a splash of milk so the oatmeal softens back up instead of turning tight.
Safe minimum internal temperature: 160°F
Rest time: 10 minutes
Because this is an egg-and-milk breakfast pan, refrigerate it promptly and do not leave it sitting out through a long breakfast.
Reheat leftovers to 165°F before serving hot again.
Egg-based breakfast bakes should be cooked until the center is set, not wet.
Troubleshooting
- The center stayed loose
- Return the dish to the oven in 5-minute increments until the middle no longer looks shiny and wet.
- The oatmeal baked up dry
- Spoon warm milk over each serving before reheating and cover the pan while it warms so the oats soften again.
Recipe rescue notes
- The apples stayed firmer than the oats
-
Likely cause: The pieces were cut too large or the apples were a firmer variety.
Fix: Cover the pan loosely and bake a little longer so the apples soften without overbrowning the top.
Next time: Dice the apples small so they soften at the same pace as the oats set.
Substitutions
- Apples
- Use diced pears or chopped peaches. — Keep the fruit pieces small and do not add extra liquid, or the center can stay loose.
Carryover / Next Meal Ideas
Warm apple oatmeal bowls
Reheat leftover squares with extra milk and break them into bowls for a softer second-day breakfast that still feels planned.
- Add yogurt or peanut butter on top if you need a more filling school-morning bowl.
Comments
Questions about this recipe?
Loading comments.
right.