Apple Crisp Oatmeal Squares

Maybe you know and maybe you don’t know that I’m having internship for 12 weeks (this week’s the third week) and so I’ve been busy baking and cooking more than ever during the weekends!


This week’s meal prep consist of a sweet, moist and gooey baked oatmeal base with flavorful sweet apples and glorious crisp topping. Are you drooling yet? Because as I am typing this, I am very tempted to have another slice but I have to save it for breakfasts and lunches throughout my work week.


This is the perfect breakfast or lunch or even a snack. It can easily be reheated in the microwave or oven and brought to anywhere and everywhere in a zip lock bag or air tight container.


1 square is a perfect snack to fight hunger during office hours and 2 of them is a satisfying meal… maybe with some chocolate, banana, peanut butter and/or berries 😍😋 This in total makes 8 squares.


I hardly use salt and pure vanilla extract in my baking anymore so feel free to add any flavor enhancers to your liking!

3/4c oat flour
1/4c quick cooking or old fashioned rolled oats
1/4c demerara or raw cane sugar
2 tbsp light muscovado or coconut sugar
4 tbsp liquid coconut oil, or any neutral oil

3 small cherry apples or your favorite apples

Oatmeal base
2c rolled oats
1c unsweetened soymilk or other milk
2 large ripe bananas, mashed
4T honey or pure maple syrup

In a large mixing bowl, add in oats and milk and let soak while you mash your banana until little or no lumps. Add in your bananas and honey. Mix until well combined and set aside.
In a medium mixing bowl, combine all dry ingredients for your topping, add in your oil and stir until equally moistened.
Grab a large baking dish (mine is 25cm x 17cm) and grease with oil of choice (I used organic extra virgin olive oil) and pour in your oatmeal base. Smooth the top.
Slice your apples and arrange on top of the oatmeal base. Using a spatula, gently press the apples into the oatmeal base.
Pour your topping over the apples, covering completely, press down and smooth the top.
Pop into a preheated 180°C oven for 42 to 45 minutes. The top should be light golden brown. Let cool for it least 5 minutes before slicing them. Keeps fresh covered in the refrigerator for a week. You can also freeze them individually for a few months. Enjoy! ❤

© 2015 Tan Wan Ning, All Rights Reserved.

33 Comments Add yours

  1. Sahara says:

    Just A quick question what is the topping consistency supposed to be like?


    1. I’m terribly sorry for the late reply! The consistency of the topping before baking should not look dry. It will be slightly wet as the oat flour will soak up the coconut oil.


  2. Julie wilds says:

    About how much apple? A cup, or two. I am not familiar with cherry apples?


    1. Terribly sorry for the late reply! Cherry apples are small, about the size of your fist so I reckon that will be about 2 cups of sliced/diced apples 🙂


  3. Kjoy says:

    What is the calories in these?


    1. Hey kjoy, I did not calculate this but I’m sure it can be calculated using any calorie calculator available online by putting in the ingredients and portion size. Sorry I couldn’t be of much help!


  4. Bad banana says:

    Any replacement for the bananas?


    1. Hello! I’m terribly sorry for the late reply. You can sub with 1 cup of applesauce or 2 eggs.


  5. maddy says:

    how much milk do you use?


  6. Patricia says:

    Why no print option


    1. Hey Patricia, I’m sorry this reply is so late! But I believe the print option is available now. Thanks!


  7. Hi, I love your recipe! I have a question though. Does the “T” in “4T honey or pure maple syrup” mean tablespoon?


    1. I’m sorry for the super late reply! Yes T means tbsp and t means tsp 🙂


  8. Oooh yes, these look lovely!


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