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!
You see, 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.
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.
I’ve been all about oatmeal for breakfast lately, mainly because it’s what I crave when it gets chillier and the leaves begin to change. But it’s also because Will and I have been training for the Philadelphia Marathon, so I’ve been wanting (and needing) a lot more healthy carbs in my meals!
Oats are an ideal carbohydrate source for endurance athletes who need slow burning energy stores during long runs and recovery. They’re also loaded with fiber, which helps keep you full and stabilizes blood sugar.
Aside from being super nutritious, this Spiced Parsnip and Apple Baked Oatmeal has the most incredible flavor. 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!
PS – if you’re on a parsnip kick (like I always am in the fall), check out my Savory Roasted Root Vegetables or Roasted Parsnip and Pear Blender Soup.
Spiced Parsnip and Apple Baked Oatmeal
Ingredients
- 2 apples
- 2 cups old fashioned oats
- 1 cup parsnips - shredded
- 2 tsp cinnamon
- 1 tsp baking powder
- 3/4 tsp salt
- 2 cups milk - almond or cow will both work
- 1/3 cup maple syrup - use 1/4 cup to make it less sweet
- 1 egg - beaten
- 2 tsp vanilla
- 1 tbsp butter - melted
Instructions
- Preheat the oven to 375 degrees F. Grease a 9" square baking pan and set aside.
- Cut one of the apples into thin slices and line the bottom of the baking pan with them.
- 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.
- 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.
- Cut the other apple into thin slices and arrange them on top. Bake for 45 minutes or until the top layer is slightly brown and the apples are tender. Serve warm and enjoy!
Notes
Nutrition
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Happy Friday!
Lizzie
That looks super yummy.
I’m back–commenting on this awesome recipe! I made this for my Book Club today, to rave reviews. I did make a couple additions: I sauteed the sliced apples in 1-2 Tbsp butter until they were just softened (before layering half on the bottom, and topping the dish with the remaining half). I also stirred 1/3 cup diced dried apricots in with the oatmeal/parsnip mixture. Anyway, this recipe is a keeper!
I’m so glad that it received rave reviews!!! And those additions sound absolutely delicious, especially the dried apricots :-). Will have to try that next time I make it. Thanks for letting me know and rating the recipe!
Sounds delicious! I had to comment on the photos–mouth-watering as always, but I love that parsnip bent at its elbow around your baking pan! Too cute!
Ahhh thank you!!! I actually specifically purchased that bent parsnip for the photos :-)…glad you noticed it!