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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This is absolutely fabulous! I make it about once a week. I usually put it together the night before and bake in the morning to save time. I find that slightly undercooking produces a better result and keeps the oatmeal from getting too dry. I also reduce the sugar slightly.
Is it possible to adapt this recipe to use steel cut oats in place of rolled oats? It sounds like a lovely recipe. Am looking forward to trying.
Hi H, Unfortunately, this won’t work with steel cut oats. Sorry!
I made this tonight to have already cooked for the morning. I doubled the recipe because I’m taking it to work to share. I cooked it for 45 min and it’s very golden on top so I pulled it. It spelled delicious so of course I tried it. Wow!! It’s fantastic!! I was worried because it had a little more liquid on the bottom than I thought it would. I let it sit for a little and…perfect! Thanks for sharing your recipe. I’m sure my coworkers will love it too.
I made this today but used pecans and almond extract and left out the apples and raisins. I added bananas after it was cooked. AMAZZZIIIIING! Thank you!
This recipe obviously doesn’t need my review … but I’ve just finished a bowl. I made this at Christmas and put some in the freezer. It’s snowing and blowing where I am, I’m seven days into a cold/flu and this was just so good – delicious, hot, nourishing, comfort food. I feel like someone gave me a present. As it was Christmas when I made it I added dried cranberries and subbed grand marnier for the vanilla just because … booze.
🙂 Hope you’re feeling better soon!
Hi Jen:
I was wondering if this would taste just as good with cranberries instead of raisins?
Hi Debbie, I think it’d work well.
I do not like fruit at all, but I do like raisins. Any suggestions.
Hi Lisa, you could omit the apples and add more raisins. Because you’ll have less moisture without the apples, you may want to add a touch more milk or an additional egg to the mix. Hope you enjoy!
I made this for the second time this morning, and I can see it becoming a staple for not only breakfast, but as a snack later in the day. Definitely a five star winner! I made mine with apples, dried cranberries and roasted pecans, simply because that was what I had on hand. Thank you for a wonderful recipe!
Dear Jenn, I made this recipe and it’s great! I loved it !!! My husband would also like it very much, but he has problems with the digestion of oatmeal. Is there anything that could replace oats in this recipe? Please help!
Glad you enjoyed it! I’ve only used oats here and don’t know of any appropriate substitute for them. I did see this article online that may help with some ideas. Please let me know if you try one – I’d love to hear how it turns out!
OMG! Delicious & plenty left for husband’s breakfast all week long. Thank you for sharing.
Another keeper for sure! Because it’s just my husband and me, I cut the recipe in half (actually used only 1/8 cup of brown sugar) and it was wonderful! I know I baked it a little too long, but we ate every bit! I added a splash of cream to my bowl. 😁. Instead of 40 minutes, what do you think should be the timing? I used a round 1 1/2 quart glass casserole. Also, I didn’t bother with peeling the apple – all good!
Hi Sandra, I’d suggest pulling it out of the oven after about 35 minutes (just make sure the oats are set). Glad you enjoy it! 🙂