Baked Oatmeal with Apples
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Wake up to the cozy flavors of this baked oatmeal recipe with apples, raisins, and a nutty crunch—basically fall in a breakfast dish!
Baked oatmeal is a traditional and comforting breakfast casserole. Unlike regular oatmeal, which is made on the stovetop and has a porridge-like consistency, or overnight oats, this baked oatmeal recipe is made in the oven and has a consistency similar to bread pudding. There are endless variations, like blueberry baked oatmeal and morning glory baked oatmeal, but this version with tart apples, plump raisins, and a crunchy nut topping is a classic. Bonus: it can be made ahead of time and reheats beautifully.
“I’ve been making this dish for the last two years and it has been a staple for our family! When peaches are in season, I sub them for the apple and add nutmeg and ground ginger.”
What You’ll Need To Make Baked Oatmeal
- Light brown sugar – Adds sweetness and a hint of molasses, which pairs nicely with the fruit.
- Chopped walnuts or pecans – For crunch and nutty flavor; I like to divide them, mixing some into the oatmeal and sprinkling the rest on top for extra texture.
- Raisins – These add little pockets of sweetness and chew throughout the oatmeal. Feel free to omit them if you’re not a fan.
- Baking powder – Helps the oatmeal puff up slightly as it bakes.
- Cinnamon – Warm and spicy, it’s the perfect complement to the apples and oats.
- Salt – Balances the sweetness and enhances all the other flavors.
- Eggs – Bind the ingredients together and give the oatmeal structure.
- Milk – Keeps the oatmeal moist and creamy as it bakes.
- Vanilla extract – Adds warmth and depth of flavor.
- Unsalted butter – For richness and flavor, both in the oatmeal and to grease the dish.
- Apples – Add juicy bursts of flavor that contrast nicely with the warm spices and rich oats. For the best results, use tart yet sweet baking varietals, like Honey Crisp or Gala, which hold their shape when baked.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the oats, half of the nuts, raisins, brown sugar, baking powder, salt and cinnamon in a bowl.
Stir to combine.
In a separate bowl, make the custard by whisking together the eggs, milk, and vanilla.
Combine the custard with oat mixture and melted butter.
Arrange the chopped apples in a baking dish.
Top with the oat mixture and sprinkle remaining nuts over top.
Bake for about 40 minutes, until the oats are set and the top is golden. Be sure to save some leftovers; this dish is just as delicious cold out of the refrigerator the next day.
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Baked Oatmeal with Apples
Wake up to the cozy flavors of this baked oatmeal recipe with apples, raisins, and a nutty crunch—basically fall in a breakfast dish!
Ingredients
- 2 cups old-fashioned rolled oats (not instant)
- ¾ cup light brown sugar
- 1 cup chopped walnuts or pecans, divided
- ½ cup raisins
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted, plus more for greasing the dish
- 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into ½-inch chunks (about 2 cups)
Instructions
- Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
- In a medium bowl, combine the oats, brown sugar, ½ cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
- In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
- Add the milk mixture to the oat mixture, along with the melted butter.
- Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining ½ cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.
- Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot.
Nutrition Information
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- Per serving (6 servings)
- Calories: 411
- Fat: 17 g
- Saturated fat: 8 g
- Carbohydrates: 60 g
- Sugar: 36 g
- Fiber: 5 g
- Protein: 10 g
- Sodium: 322 mg
- Cholesterol: 90 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Sorry Jenn, I meant to give this five stars in my review.
Another keeper Jenn! I made this yesterday because I love oatmeal and wanted something I could heat up quickly for breakfast…so good. I reduced the sugar to a half cup, and is sweet enough for me. I have been looking for a healthier alternative for my husband’s breakfast as he eats too many eggs and he had this with me this morning and really enjoyed it! Thanks again Jenn!!
I make this recipe every week. The only variation I make is to reduce the sugar to 1/3 cup (personal preference since I don’t like things that are sweet) and to use what ever fresh or dried fruit and nuts I have on hand. Lately. I’ve been making it with frozen blueberries and pecans. My guests always ask for the recipe.
This dish has me back at the breakfast table. My favoriate is made with apples & walnuts but try replacing the apples with saskatoons or blueberries. Yum! I love it fresh & hot from the oven or cold with a little cream or milk. Sometimes I sprinkle my serving with a little cinnamon sugar.
Amazing gluten free breakfast option. We used almond milk to cut the dairy as well and it was amazing!
If I made this a day ahead, can I bake it again? Would it be too dry in the oven twice?
Thanks
Kathleen
Hi Kathleen, I wouldn’t suggest fully baking it again as I do think that would make it a bit dry. You can easily reheat individual servings in the microwave or just assemble everything ahead and then bake it in the morning.
I absolutely give this five stars. It is delicisious. Can’t wait to experiment with different fruits.
This recipe sounds divine and a real find for me because I’m on a gluten free, low sugar, low dairy diet. I’m using only small amounts of maple syrup or honey in foods that call for sugar and wondering if either of these can be substituted for brown sugar in this recipe. Read lots of reviews and questions for this recipe but didn’t see this question so hope I’m not repeating it. Thanks
Yes Linda, I think you could successfully use maple syrup here. Hope you enjoy!
One more question about this yummy dish before I cook it. Does it freeze well? I ask because I would like to cut it into serving size pieces and freeze individually. That way I won’t gorge myself on it all at once and will have a great breakfast or snack ready to thaw. BTW, Thanks for your previous prompt reply to my question. Not used to that.
Yes Linda, this will freeze just fine. Great idea for portion control! 🙂
I love this dish! It is so adaptable – I’ve used pears/dried cranberries/hazelnuts, peaches/dried apricots and pecans, plums/dried cherries and almonds – you can mix and match as you like. I usually serve it warm with plain yoghurt and a drizzle of real maple syrup. It has become a breakfast favourite for my team at work and a “go to” brunch dish at home.
What if I leave out the sugar? What purpose does the sugar serve? What’s up with brown sugar in almost every oatmeal recipe?
Hi Daniel, you can significantly cut back on the sugar, but I’m not sure I’d eliminate it entirely. And I like brown sugar in this recipe as it helps to keep the oatmeal moist.