Baked Oatmeal with Apples and Apricots

Breakfast, how I love thee, let me count the ways. I love thee for the replenishment after an evening’s fast. I love thee for the breakfast coffee which awakens me from my evening slumber. I love thee for the simple unpretentious food like cereal, eggs, toast and fruit which ease me into a new day. I love thee for the endless sweet and savory discoveries that enlighten me.

Alas, more breakfast love has come my way in the form of a new breakfast discovery. It is not sexy or fancy, but belongs in the simple and unpretentious category – baked oatmeal. I happen to like oatmeal, and all hot cereal, so I am open-minded to this idea of baking it. However, if you are not a fan of oatmeal this might be the recipe that will win you over. It is one of the easiest and adaptable breakfast recipes around.

Baked Oatmeal with Apples ad Apricots recipe

For the last 50 something years, I have been dutifully stirring a pot of oatmeal to just the right consistency, without ever questioning if there was a better way. That was foolish of me, because there is. What a novel idea. It is so simple, I am kicking myself for not thinking of this earlier. Apparently, it is an old secret because the Amish have been baking oatmeal for generations.

Baked oatmeal is rolled oats layered between fruit and sweetened with maple syrup and milk. It is like a cross between a bread pudding and a fruit crumble without the crunch. It is not custardy or rich like bread pudding, but there is a similar texture. The rolled oats absorb the maple syrup and milk, plus the juices of all the fruit and spices while it is baking. This process transforms oatmeal from an indistinguishable porridge to a healthy baked breakfast treat. It is so good, you will believe you are eating dessert for breakfast, minus the guilt.

Baked Oatmeal with Apples and Apriots

While I was baking breakfast rolled oats, the house filled with the sweet scent of maple syrup, apple pie and oatmeal cookies. It was quite intoxicating. I had almost forgotten how magical these aromas can be. Despite the fact I had just eaten lunch, the smell of baked oatmeal made me so hungry, I became impatient for the oatmeal to finish. This seductive smell is very persuasive and could convert any oatmeal skeptic to grab a spoon and dig in. Certainly, I wish I knew about this 28 years ago when I tried, and miserably failed, to get my kids to eat hot cereal. I can imagine their chiming, “Is it done yet? Can I have some?”

Baked Oatmeal with Apples and Oatmeal recipe

Baked Oatmeal with Apples and Apricots recipe

Easy Adaptations for Baked Oatmeal

As I mentioned earlier, baked oatmeal is one of the most adaptable recipes around. If you are on a non-dairy diet, substitute milk with unsweetened coconut milk or almond milk. If you are on a vegan diet, substitute with non dairy milk and a flaxseed egg substitute. Full disclosure, I have tested that yet, but I don’t see why it would not work. If you make this a vegan breakfast, please let me know how it goes.

Additionally, use your favorite fruit or whatever is in season. I made this fruit filling because I needed to use up some leftover dried fruit from my pantry. The dried figs, apricots and cranberries went perfectly with apples and minced ginger. Follow the basic recipe, then substitute the fruit with any seasonal fruit you have available, even frozen fruit. They all work. If raisins are the only fruit you want to use, then you will need a fresh fruit like apples, or bananas sliced lengthwise and cover the bottom of the pan. Mix the raisins with the rolled oats and proceed as directed. The fruit on the bottom of your baking dish will help prevent the oats from sticking to the pan.

Baked Oatmeal with Apples and Apricots recipe

Heidi Swanson of 101 Cookbooks, is my primary source and where I first discovered this simple but remarkable breakfast. For this recipe, I followed a basic formula I found consistent in most baked oatmeal recipes. Typically, they all had about 2 cups of rolled oats, 2 cups of liquid, 1 egg, melted butter, a sweetener, and various amounts of fruit and spices.

March is a tweener month for fresh produce, and why this recipe includes apples and dried fruit. I love to combine fresh and dried fruits. The concentrated flavors of the dried fruit add a lot of fruit flavor. Plus, I had a lot of odd amounts of dried fruit that I needed to use up, and this recipe is perfect for that. My baked oatmeal has a decent amount of fruit in it, but if you want a ratio of more oatmeal than fruit, it is easy to scale the fruit down. Just make sure there is a good fruit layer on the bottom of your pan.

Baked Oatmeal With Apples and Apricots recipe

More breakfast ideas from Lemon Thyme and Ginger:                         Banana Oat Pancakes, Gluten free Dutch Baby Pancake, Lemon Glazed Apple Muffins, Goat Cheese Omelet 

Baked oatmeal is also easy to make ahead and reheat it for a later time. I like to make it on a Sunday morning, then reheat individual portions in the microwave throughout the week. This makes the work week easier to manage when I don’t have to think about what’s for breakfast. You can also prepare it ahead, refrigerate, then reheat the whole dish, covered in aluminum foil, in the oven.

Baked Oatmeal with Apples and Apricots recipe

To be honest, I was surprised at how good baked oatmeal is. However, there is one downsize, and that is I used three bowls to make it. Baked oatmeal may require more cleanup, but it is more enjoyable to eat than the standard stove top recipe. This is one new discovery worth making. Oh baked oatmeal, how I love thee.

Baked Oatmeal with Apples and Apricots

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

6 servings

Baked Oatmeal with Apples and Apricots

Baked oatmeal is an easy and delicious substitute for stovetop oatmeal. All the ingredients are mixed together to make a comforting and nutritious breakfast. It is perfect to make ahead of time, then warm up individual portions to eat during the middle of the week. This is a delicious family breakfast that all members will enjoy.

Use the basic recipe and substitute any fruit to fit into the current season or personal preference.

Serve warm for breakfast or a hearty dessert.


  • 2 apples which can be different varieties but should be ones that do not get too mushy when baked
  • 6 dried apricots
  • 6 dried figs
  • ¼ - ½ cup dried cranberries
  • 1 heaping Tbs of minced ginger
  • ½ tsp freshly grated nutmeg (1/4 tsp if using store bought ground nutmeg)
  • Juice of half a lemon
  • 2 cups old fashioned rolled oats
  • Shy ½ cup chopped walnuts (optional)
  • 1 tsp baking powder
  • ½ tsp Kosher salt
  • ½ tsp ground ginger (optional)
  • 1 tsp ground cinnamon
  • 2 Tbs melted butter
  • 2 cups milk or unsweetened nondairy milk - like coconut or almond milk
  • 1/3 cup real maple syrup
  • 1 egg
  • 2 tsp pure vanilla extract


  1. Preheat oven to 375˚F / 190˚C / Gas Mark 5 and place the rack on the top third of the oven. Generously butter an 8’ x 8” (20cm square) baking pan.
  2. Core and slice the apples then chop into decent bite size pieces. There is no need to peel the apples. Mince the dried apricots into pieces between ¼ inch to ½ inch big. Chop the dried figs into bite size pieces.
  3. Add the prepared fruit into a mixing bowl, then add lemon juice, freshly ground nutmeg, and minced ginger. Mix well to get all the fruit evenly distributed. Set aside.
  4. In another bowl mix together the rolled oats, baking powder, salt, cinnamon, ground ginger, and most of the chopped walnuts. (Reserve some walnuts to sprinkle on the top). Mix the ingredients together to get evenly combined. Set aside.
  5. In a third bowl, whisk together the milk, maple syrup, pure vanilla extract, and room temperature melted butter until thoroughly mixed together. Set aside.
    Putting it all together.
  1. Add a good layer of the prepared fruit to generously cover the bottom of the buttered baking dish. Add the oatmeal and spread it to cover the layer of fruit. Pour the milk mixture all over the oatmeal, and tilt the pan to encourage the milk to flow into all corners and throughout the oatmeal. Bang the pan against the counter to make sure the milk has flowed completely through the rolled oats and fruit. Add the remaining fruit and chopped nuts to cover the top of the oatmeal.
  2. Bake for 35 – 45 minutes until it is golden brown on top and looks set in the middle.
  3. Remove the baked oatmeal from the oven and let it rest for 5 to 10 minutes.
  4. Spoon portions of the baked oatmeal in a bowl and serve warm plain, or with additional milk or yogurt. I think it is sweet enough as is, but add more maple syrup if you want it sweeter.
  5. Store in the refrigerator covered for several days. Re-heat in the microwave in a glass container covered with a paper towel.
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© 2017, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Apple Muffins with Lemon Glaze

While in my mid 20’s I commuted into Manhattan by train from Bedford Hills NY. As commutes go my morning routine was generally relaxed. Joe would drive me to the train station in Bedford Hills, and we would get breakfast at a place called Leslie’s Kitchen. They served the best apple muffins and every morning I asked for one. Joe and I would eat our muffins and talk before my train arrived. Not a bad way to start one’s commute.

Apple Muffins with Lemon Glaze recipe

Apple Muffis with Lemon Glaze recipe

Unfortunately Leslie’s Kitchen does not exist anymore, but I still think of those apple muffins. What I liked about them was, they had chunks of apples in the muffin and sprinkled with cinnamon. They were also extremely moist and light. Leslie’s apple muffins were delicate muffins that did not weigh me down like some muffins will. It might not have been a hearty breakfast, but to this day I have not seen or tasted apple muffins like the one’s I had from Leslie’s Kitchen.

Apple Muffins with Lemon Glaze recipe

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I was thinking about recipes that would be great to serve for breakfast on Christmas morning.  I wanted to share a recipe that was easy to make, something that could be made ahead, and had a touch of festive cheer. My pondering concluded with an inspiration to recreate the apple muffins I longed for from Leslie’s Kitchen. As a result of my recipe testing, combining, swapping, and improvising, I came up with a recipe that is similar to what I remember of Leslie’s Kitchen apple muffins but are all dressed up for the season. Since it is December and overflowing with holiday spirit and celebrating, I included a glaze to add some sparkle and pizzaz to my apple muffins.

Apple Muffins with Lemon Glaze recipe

Apple Muffins wtih Lemon Glaze recipe

My recipe is adapted from three recipes. Two are from Joy of Cooking and one idea from Baking Illustrated Cookbook.  First, I combined and adapted Joy of Cooking standard muffin and their apple and walnut muffin recipes. I added dried apricots and yogurt and omitted the cinnamon. The yogurt addition in my recipe created the moistness and lightness similar to the apple muffins I was recreating.

Then I decided to add sparkle and shine, so I dressed up these delicacies with an idea from Baking Illustrated, and brushed a lemon glaze over the muffin tops then dipped them in lemon sugar. This one small step converted good muffins into fabulous party worthy muffins with lemony crystal sweetness and sparkle.

Apple Muffins with Lemon Glaze recipe

Apple Muffins with Lemon Glaze

My recipe for apple muffins is not exactly the same as Leslie’s, but they do remind me of them and satisfy my apple muffin cravings. Apple muffins with lemon glaze are festive breakfast muffins that shine with lemon sugar crystal twinkles and the warmth of apples. They are a delightful way to start your day and will satisfy peppy early risers and grouchy morning people alike. Enjoy!

Make ahead tip for Apple Muffins:

Joy of Cooking says you can freeze muffin batter. Spoon the muffin batter into muffin liners and freeze. First freeze the batter in the muffin liners while still in the muffin tin. Then, take the frozen muffins out of the tin and place in a freezer bag. Keep in the freezer until ready to bake.  When baking day arrives, place the frozen muffins into the muffin tin then bake. The baking time could take longer, so watch carefully.

If freezing is not your thing, mix the dry ingredients together the night before. Then finish mixing the recipe the next morning. I would not recommend making the muffin batter the night before you want to bake them, because the leavening could weaken overnight.

Apple Muffins with Lemon Glaze

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

12 medium size muffins

Apple Muffins with Lemon Glaze

Apple muffins with lemon glaze will give your morning breakfast some festive sparkle and shine. They are delicious moist muffins with apple and apricot surprises in every bite. These muffins are painted with a light lemon glaze and dipped in lemon sugar crystals. Party worthy muffins all age groups will enjoy.

These muffins can be made ahead, frozen before cooking, then baked (still frozen) the morning you want to serve them. See my tip in blog post.

Apple muffins with lemon glaze are best served the day they are baked, but will last for one day, packed in an airtight container.


  • 2 medium sized apples, (see note)
  • 2/3 cup/158g granulated sugar
  • Rounded 1/3 cup/ 63 g chopped dried apricots (about 1/4" in size)
  • 4 Tb/2 oz/56 g sweet butter
  • 2 cups/280 g all-purpose flour
  • 1 Tb/13g baking powder
  • 1/2 tea baking soda (use only if you add yogurt, buttermilk or sour cream)
  • 1/2 tea Kosher salt
  • 1/2 tea freshly grated nutmeg (1/4 tea if used ground nutmeg)
  • 2 large eggs
  • 1 cup/ 237 ml yogurt or buttermilk (you can substitute with whole milk or cream- but omit the 1/2 tea baking soda)
  • 1 tea/5ml vanilla
    Lemon Sugar Glaze for muffin topping
  • zest from one small lemon
  • 1/2 cup/100g Turbinado sugar
  • 1/4 cup/60ml fresh squeezed lemon juice
  • 1/4 cup/54g granulated sugar


  1. Pre-heat the oven to 400 degrees F. Spray a regular size muffin tin with cooking spray.
  2. Peel and core the apples. Grate one of the apples on the coarse side of a box grater and put into a medium size bowl. Chop the remaining apple into pieces no bigger than 3/8" /1 cm. Add to the bowl with the grated apples. Squeeze the juice of half a lemon over the apples and stir until combined. Add the granulated sugar and chopped dried apricots. Stir then cover with plastic wrap directly on top of the apples to prevent browning, and let the apple sugar mixture to sit for 10 minutes.
  3. Melt the butter in a microwave or saucepan. Set aside to slightly cool.
  4. In a large mixing bowl, add the all-purpose flour, baking powder, baking soda, (only if using yogurt, buttermilk, or sour cream), Kosher salt, and nutmeg, and whisk until just combined.
  5. In another large bowl whisk together the yogurt (or substitute), eggs, melted butter, and vanilla until just combined. Add the apple mixture to the yogurt mixture and stir until just mixed in.
  6. Add the yogurt/apple mixture to the flour mixture and stir until just combined. Be careful not to over mix the muffin batter.
  7. Spoon the batter into the prepared muffin tin and fill each cup slightly shy of the top of the tin.
  8. Bake the muffins in the oven for 14- 17 minutes, turning from front to back halfway through the baking time. A toothpick inserted in the middle of a couple of muffins should come out clean.
  9. Cool the muffins for a couple of minutes in the muffin tin. Remove the muffins from the tin and place the muffins on the cooling rack. Serve or add the Lemon glaze to the muffins.
    Lemon Glaze
  1. While the muffins are cooking prepare the lemon sugar and lemon glaze. Mix the grated lemon zest with 1/2 cup Turbinado sugar in a small bowl. Set aside.
  2. In small sauce pan add 1/4 cup granulated sugar and 1/4 cup freshly squeezed lemon juice and bring to a simmer over medium heat. Stir until the sugar is dissolved and the mixture becomes syrupy and reduced to about 4 tablespoons.
  3. I recommend to place the cooling rack with the muffins over a piece of parchment paper, newspaper, or baking sheet to protect your counter from the dripping glaze.
  4. Once the muffins have cooled for 5 minutes, brush the warm lemon glaze over the muffin tops with a pastry brush. When all the muffins are glazed, dip one muffin at a time, and top side down, into the lemon sugar. Turn muffins right side up and place on the cooling rack.
  5. Best enjoyed on the same day they are made. These muffins do not have to be completely cooled before serving. Can be served after they have been cooled and glazed.


There are some great types of apples to use in baking. I used Lady Dragon and Granny Smith Apples in my recipe testing. You want to use a firm apple that will stand up to the high temperature of baking.

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