Apple and Beet Baked Oatmeal State (Pennsylvania) Child Nutrition Agency Developed Recipe

Age Group: Ages 6-18
Serving Size: 50-100
Warm apples and beets with a crispy oatmeal topping.
⅔ cup provides ¼ cup other vegetable, ¼ cup fruit, ½ oz equivalent grains.
Fiscal Year 2021 Cohort A Team Nutrition Training Grant for School Meal Recipe Development Iowa Department of Education
*This recipe was developed and standardized by a State Child Nutrition Agency. USDA has not tested this recipe.
2.50 from 12 votes

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Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes


  • Preheat oven to 400 ºF. Cover a sheet pan with parchment paper.
  • Wash beets well, scrubbing gently with a produce brush. Pat dry well. Do not peel. Rub each beet with ⅛ teaspoon oil. Distribute oiled beets evenly on pan. Roast for 25-35 minutes or until al dente. The beets are done when they can 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.
  • Dice into medium (⅜ inch) cubes.
  • Drain apples and reserve the liquid. Chop apples into ⅜ inch chunks. Combine apples, liquid, and beets in a large bowl.
  • Add apple juice, cornstarch, and half of brown sugar to apple/beet mixture. Mix well.
  • Preheat oven to 400 ºF.
  • Split mixture between two 2 inch bun pans. Bake for 30 minutes. Beets and apples will be fork tender and mixture will be thick and bubbling.
  • Dice margarine into 1 inch cubes. Keep cold.
  • 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 ºF or until topping is golden brown.
  • After toasting, spread topping evenly over filling. Bake an additional 10 minutes at 400 ºF.
    Critical Control Point: Hold for hot service at 135 ºF or higher.
  • Serve ⅔ cup (No. 6 scoop).


Nutrition Facts
Apple and Beet Baked Oatmeal State (Pennsylvania) Child Nutrition Agency Developed Recipe
Amount Per Serving 0 ⅔ cup (No. 6 scoop)
Calories 197 Calories from Fat 49
% Daily Value*
Total Fat 5.4g8%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 73mg3%
Potassium 126mg4%
Total Carbohydrate 35g12%
Dietary Fiber 2.6g11%
Total Sugars 25g28%
Protein 2.5g5%
Vitamin C 1.6mg2%
Calcium 12mg1%
Iron 0.8mg4%
*Marketing Guide
50 Servings:
Beets: 6 lb 10 oz
100 Servings:
Beets: 13 lb 4 oz


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
A large beet measures approximately 3½” in diameter and weighs approximately 10.2 ounces. To yield 3 qt of beets, approximately 11 beets of this size will be needed.
Cooking Process #3: Complex
Yield / Volume
50 Servings:
About two 2 inch bun pans
(2 gal 1 qt 3½ cups)
100 Servings:
About four 2 inch bun pans
(4 gal 3 qt 3½ cups)