This vegetarian Spiced Parsnip and Apple Baked Oatmeal features a delicious combination of seasonal flavors. Parsnips offer a slightly sweet and anise flavor that perfectly complements tender apples, maple syrup, and cinnamon. Make this warm breakfast for weekend brunch, Thanksgiving or Christmas morning, or a special meal.
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You guys, I am SO amped about this baked oatmeal recipe. Honestly, I had no idea what I was getting myself into when I thought about putting parsnips into a sweet breakfast dish, but BOY am I glad I tried it!
Not familiar with parsnips? They’re basically the carrot’s paler cousin. And just like carrots, parsnips are also a root vegetable with a peak season in the fall and winter.
Parsnips are pretty sweet as far as vegetables go, and baking them makes them even sweeter. Add some apples and cinnamon, and you get one tasty dish with ALL the fall feels, plus some hidden veggies.
The parsnips are shredded and added to the oats mixture before assembling the final product, so their flavor is spread throughout. And each slice of this baked oatmeal is bookended by thin and tender pieces of apple. Talk about YUM!
This dish is one of my favorite recipes to make for Christmas breakfast or a special brunch with friends and family. It’s such a unique and yummy oatmeal and always becomes a talking point.
How to Make Parsnip and Apple Baked Oatmeal
- Cut an apple into slices and place them in an even layer on the bottom of a greased baking dish.
- In a mixing bowl, stir together the shredded parsnips and other dry ingredients (oats and spices). Pour this on top of the apples and spread it out into a flat layer.
- In a separate bowl, whisk together the wet ingredients. Pour this into the baking dish.
- Top the oatmeal with the rest of the apple slices, bake, and enjoy!
Expert Tips
Making apple baked oatmeal is really easy once you get the hang of it, but here are some tips for you to make a perfect dish.
- Choose a sweet apple variety for this recipe, such as Honeycrisp, Fuji, or Gala. I wouldn’t recommend Granny Smith or similar varieties that are very tart.
- Other possible additions include ¼ to ½ cup chopped walnuts and/or dried fruit (see the comments section!). You can also sub pears in place of the apples.
- This recipe is best enjoyed right away. Keep it warm until serving by covering it with foil and placing it in the warm oven after you turn it off.
- Leftovers will last for 2 or 3 days in an airtight container in the fridge. Reheat in the microwave for 1 to 2 minutes until warmed through.
More Parsnip Recipes
If you enjoy this Spiced Parsnip and Apple Baked Oatmeal as much as I do, check out the Roasted Parsnip and Pear Blender Soup, Baked Parsnip Chips, Honey Roast Parsnips and Raisins, and Low Sugar Cranberry Sauce with Parsnips. My Amazing Apple Parsnip Muffins have a similar flavor profile to this recipe!
I’d love to hear how you like this recipe! Please rate/review using the stars on the recipe card or in the comments section.
Spiced Parsnip and Apple Baked Oatmeal
Ingredients
- 2 apples - cored and thinly sliced
- 2 cups old fashioned oats
- 1 cup shredded parsnips
- 2 teaspoon cinnamon
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 cups milk - almond or cow's milk will both work
- ⅓ cup maple syrup - use ¼ cup to make it less sweet
- 1 egg - beaten
- 2 teaspoon vanilla extract
- 1 tablespoon butter - melted
Instructions
- Preheat the oven to 375 degrees F. Grease a 9" square baking pan and set aside.
- Cut the apples into thin slices, and line the bottom of the baking pan with half of the slices.
- In a large bowl, combine the oats, shredded parsnips, cinnamon, baking powder, and salt. Mix well and transfer this mixture to the baking pan, spreading it evenly with your hands on top of the apples.
- In another large bowl (or the same one if you want), combine the milk, maple syrup, beaten egg, vanilla, and melted butter. Pour this over the dry mixture in the baking pan. Shake the pan slightly to let the liquid mixture seep through the oats and spread out.
- Arrange the rest of the apple slices on top. Bake for 45 minutes, or until the top layer is golden brown and the apples are tender. Serve warm and enjoy!
Notes
- For the apples, I recommend Honeycrisp, Fuji, or Gala.
- Possible additions include ¼ to ½ cup chopped walnuts. You can also sub pears in place of the apples.
- Keep the oatmeal warm until serving by covering it with foil and placing it in the still warm oven.
- Leftovers last for 2 or 3 days in an airtight container in the fridge. Reheat in the 1 to 2 minutes in the microwave until warmed through.
Nutrition
Happy Friday! – Lizzie
