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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So yesterday I saw someone on Instagram share a recipe for a baked oatmeal dish and I wanted it . But when I looked at the recipe , it called for quick cooking oats and that didn’t appeal to me at all so I came looking here. ? And I am so glad I did ! I followed the recipe as written (used royal gala apples though). I had it cold for breakfast this morning and it was exactly what I wanted . It would be a good dessert as well, just add ice cream! I will certainly be making this again.
This recipe was delishish! I used fresh cranberries instead of raisins since I had then on hand, and the tartness paired perfectly with the apples and brown sugar. This is going to be in the regular breakfast line up.
Soul satisfying! This delicious recipe is simple and hits many marks . They are easy ingredients that most have on hand, adjustable to suit you or your guests, and you can prep ahead and be able to enjoy time with your friends and family while it bakes. Then the rave reviews come in and it’s time to give Jenn her due , and tell everyone about the great recipes on her website! Delicious with dried cranberries too!
It sounds great. Can I mix it up today, place it in the refrigerator without cooking it, and bake first thing in the morning?
Definitely! Hope you enjoy.
We love this recipe! Do not change a thing. I only use Honey Crisp apples for this dish and it is a winner every time. I plan to take it to our family Christmas brunch this year. I have never reheated this dish because it is always gone in record time with no leftovers. What is your recommendation on reheating time and temp? Keep your recipes coming. You make me look like I know what I am doing in the kitchen.
Hi Nancy, this is really flexible and can be reheated in the microwave or in a 300-degree oven 15 – 20 minutes, or until heated through.
Have loved making this for family at home, as well as our faculty breakfasts at school. It is always a favorite. Unfortunately, my kitchen is under construction and it’s my turn to host faculty breakfast. Do you think I can get a positive result of I use a slow cooker overnight?
Hi Peggy, Glad you like this! I’ve never made this in a slow cooker, so I can’t say for sure, but I think it should work. (It won’t get golden on top like it does in the oven.) Here are some tips for converting recipes to slow-cooked versions.
Thanks. I think I’ll try it at home first before making my trial run the one I bring to school.
All the flavor will be there, I was concerned about the egg/ milk mixture.
And I wonder if steel cut oats would hold up better.
Thank you again.
I will let you know how it works.
Can I replace milk with coconut milk or almond milk?
Hi Katie, a few readers have commented that they’ve used almond milk and have been happy with the results. Hope you enjoy!
It’s not just me, everyone who has tried this loves it. If I take it somewhere I have some recipes printed out because I normally get requests for it. I increase amounts by 50% then bake in a 9 x 13 glass dish so I can have this several days in a week.
This sounds wonderful!! I’m looking forward to making it. Just wondering if cutting the butter and using organic unrefined coconut oil instead would work well? Thanks in advance for your response! Truly enjoy your recipes!
Laurel
Hi Laurel, Yes, I think that would work. Hope you enjoy!
Made this for my daughter the day after she came home with twins. She loved it so much, I made it again several days later. The second time, I portioned it into small aluminum containers and froze them after baking. She can spoon the thawed oatmeal into a dish and microwave it. We were extremely decadent the first time and ate it with ice cream for breakfast! Swoon!