Apple and Beet Baked Oatmeal

50 and 100 (⅔ cup (#6 scoop)) servings


1 serving provides:

  • ¼ cup other vegetable
  • ¼ cup fruit
  • ½ oz equivalent grain

PrimeroEdge: SR110238


50 Servings

3 qt (6 lb 10 oz)   Beets, whole, topless
3 qt (6lb 4 oz)   Apple slices, canned, with liquid
1 qt   Apple juice
¼ cup (1 ⅛ oz)   Corn starch
1 qt (1 lb 15 oz)   Brown sugar
1 ¼ cup (10 oz)   Margarine, solid
1 qt 3 ½ cups (1 lb 5 oz)   Quick oats

100 Servings

1 gal 2 qt (13 lb 4 oz)   Beets, whole, topless
1 gal 2 qt (12 lb 8 oz)   Apple slices, canned, with liquid
2 qt   Apple juice
½ cup (2 ¼ oz)   Corn starch
2 qt (3 lb 14 oz)   Brown sugar
2 ½ cups (1 lb 4 oz)   Margarine, solid
3 qt 3 cups (2 lb 10 oz)   Quick oats

Apple and Beet Baked Oatmeal Directions

  1. Preheat oven to 400 F. Wash beets well, scrubbing gently with a produce brush. Pat dry well. Do not peel. Rub each beet with ⅛ tsp oil. Cover a sheet pan with parchment paper. Distribute oiled beets evenly on pan. Roast for 25-35 minutes or until al dente. The beets are done when able to be punctured with a paring knife and the skin is blistered. When cool enough to handle, use the back of a paring knife to scrape away the skin.
  2. Dice into medium (⅜”) cubes.
  3. Drain apples and reserve the liquid. Chop apples into ⅜” chunks. Combine apples, liquid, and beets in a large bowl.
  4. Add apple juice, corn starch, and half of brown sugar to apple/beet mixture. Mix well.
  5. Preheat oven to 400°F.
  6. Split mixture between two 2” bun pans. Bake for 30 minutes. Beets and apples will be fork tender and mixture will be thick and bubbling.
  7. Dice margarine into 1" cubes. Keep cold.
  8. Combine cold margarine cubes, oats, and remaining brown sugar in a large mixing bowl. Use gloved hands to create thoroughly mixed “crumbly” topping. Spread topping evenly on a full sheet pan. Bake for 10-15 minutes at 400°F or until topping is golden brown.
  9. After toasting, spread topping evenly over filling. Bake an additional 10 minutes at 400°F.
  10. Serving size is ⅔ cup (#6 scoop).
  11. Process #3: Complex Food Preparation


apple beet oatmeal chart all


Recipe developed with funding from USDA’s Team Nutrition Training Grant for School Meal Recipe Development.
(Palmyra Area School District)

This project was funded using U. S. Department of Agriculture grant funds.

This institution is an equal opportunity provider.

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