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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Just made this recipe. Except, I didn’t have apples or raisins so I used blueberries and dates I had in my fridge instead. Either which way, this recipe is so so yummy! I can’t wait to make the original recipe and make different variations with this build because I just love how this turned out! 😍 Thank you!
I don’t know what went wrong but this was terrible. It was WAY too much liquid. I had to finish it on the stove and the sugar content is out of this world. I wish I would have thought that through. My four kids, nine down to one, all couldn’t finish it because it was too sweet. I would say cut the milk down to one and a half cups and the sugar in half. Sweeter than apple crisp!
This happened to ours too. It seems that the oat amount is wrong. It maybe should be 3 cups? Or the milk amount is wrong? We just added more oats…
I’ve made this a few times, usually when cooking for groups and in a hurry. Last time there seemed like way too much liquid. I was doubling the recipe, and I suspect I just got sidetracked and put the wrong amounts in. I added extra oats to compensate… and it turned out dry. I just remade the recipe with the exact amounts as written (except cut the sugar way back). I cooked it 10 minutes extra and it came out delicious. I would suggest retrying the recipe, but cut sugar per your preference. If it seems soupy at 45 minutes, bake it another 10 and then let it sit before cutting into it. It really is good!
FAIL! I made this today and there was too much liquid. The walnuts were well browned and I followed the recipe, using Honeycrisp apples. Could the lousy result be due to using Bob’s Red Mill oats? I have successfully used similar recipes where the product required overnight refrigeration.
I’m sorry to hear this didn’t work out for you! You mentioned you used Bob’s Red Mill oats. Did they happen to be instant oats? If not, is there any chance you made a measuring error?
I really wanted to like this and followed the recipe exactly. It didn’t work for me. It’s back in the oven to soak up the milk and it is over the top sweet.
Next time I will try a different recipe.
I messed up and put double the amount of butter. It’s in the oven so I’m not sure how bad it’ll turn out. To compensate for the high liquid content I added 1 extra cup of oatmeal. Yikes!
Hope it turned out okay! 🙂
It actually turned out okay! Adding the extra cup of oats was crucial to soak up the extra butter. It’s a bit more firm and slightly drier due to the extra oats but still tasty. Beware of making a double batch while tired. 😂 Hope this helps someone else!
Glad you were able to salvage it (and thanks for the follow-up)! 🙂
Absolutely delicious… My husband and I loved it! I used pecans instead of walnuts. I will be saving this to make again and again. Thank you!
This is the best baked oatmeal I have ever had!
Fantastic recipe! I’ve tried 4 other baked oatmeal recipes and this one is by far the best. The apples help keep the oatmeal from getting dry (something I’ve experienced with other recipes, especially on the 3rd or 4th day eating it). I reduced the amount of brown sugar to a couple of teaspoons (better to make it less sweet since you can easily sprinkle some brown sugar on top if needed). I assemble everything the night before and bake it in the morning, which makes it taste better and makes for an easy breakfast.
would this work without sugar? Maybe up the dried fruit content? I’ve a friend with a glucose sensitivity issue
Sure, Allise. You could always serve maple syrup on the side for anyone who likes more sweetness.
THIS IS AMAZING!!! Seriously SOOOO good! We’ve have followed others recipes & they were good, but this recipe has a creamy interior– and I think it’s because you bake it at 325 as opposed to 350-375 degrees. Cooking at high heat, in my opinion, made the others tough. I will definitely make this again! Thank you for sharing! Sissy
Made the blueberry pecan oatmeal, it was very good. My grandson would like me to try the apple walnut version. My question, am I able to prepare the apple version the night before and bake in the morning as I did with the blueberry?
Yep! 🙂
I made this as is, fantastic. I made it again, omitted apples and raisins, added dried cranberries, reduced milk by 1/2 cup, turned out great. Next time I might reduce sugar by 1/4 cup. I love the pear idea. My husband has never had baked oatmeal and absolutely loves it!
We are always looking for something new to offer on our daily specials board at my diner. Many of our baked goods are recipes I get from this site. Anyhow, I was interested in this because it is something different but at the same time everyone loves oatmeal, especially during the winter months in New England. With that we decided to put it on as a Saturday special and needless to say it was hit — sold out. That doesn’t always happens many times we offer it over a period of time to get folks to finally try it and then sometimes it kicks in. Not this one — sold out pretty quickly on Saturday and all the customers who had it raved. We then decided to run it again on Sunday and it did the same thing. In fact we are running it today, that will be it, but wanted to do so because we have a number of regulars that only come in during the week and we know they will enjoy this.
Like all of Jenn’s recipes they are so easy to follow and make — I have never had an issue. Her site is well organized and easy to find the ones we are interested in and her photos is what does it for me — it makes it easy for me to see what I want to do next and bring to my customers — I need those visuals and that makes site so well put together. All of Jenn’s recipes have been a hit at our diner — our staff certainly knows Jenn now, well they feel like they do because we make so many of her recipes — when they see a new baked item appear or a different special they all say its another Jenn special.
By the way, with this recipe and like many of the others I have not had issues with doubling the recipe — many times I have to do that based on how many servings I plan to make. I have had issues with other sites, not Jenns.
Thanks so much for all of the great recipes and ideas and the easy to follow instructions, this has made my job so much easier and our customers very happy!
I’m flattered that you use some of my recipes in your diner (and so glad this was a hit)!