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+ servings

Spiced Parsnip and Apple Baked Oatmeal

A sweet and delicious hot breakfast option with hidden veggies! Great for fall and winter mornings or holiday brunches.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 9 pieces
Calories 188kcal



  • 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! 


  • 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.


Serving: 1piece | Calories: 188kcal | Carbohydrates: 32g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 240mg | Potassium: 314mg | Fiber: 4g | Sugar: 15g | Vitamin A: 175IU | Vitamin C: 4mg | Calcium: 118mg | Iron: 1mg