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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Another hit! I’m obsessed. I make this almost once a week. Healthy, yummy and my kids really enjoy it. It might actually be even better the next day when reheated.
Your recipes are wonderful and I go to your site so often for new ones that my family has actually started asking me, “Is this Jenn Segal’s?” whenever I bring something new to the table.
Thank you!
My family loves this recipe. We change it up a bit, substituting almond milk for regular milk and using other dried fruits (cranberries, blueberries, cherries) for the raisins. Delicious and filling!
Delicious, un-fussy, highly adaptable recipe. Great go-to for comforting, rainy-day, weekend breakfast.
This is such a great, easy, and delicious recipe to make. I also shared it with my best friend and it has become a favorite in our homes. I substituted the raisins and walnuts for cranberries and slivered almonds. My best friend uses blueberries instead of raisins. We both don’t generally enjoy oatmeal but after trying this recipe, it has become a FAV! Thank you!
We make this recipe every few weeks. It is simple, delicious, and everyone LOVES it.
Delicious recipe! Great way to use up some apples that were past their prime. I followed other reviewers suggestions and reduced the brown sugar to 1/3 cup and thought it was perfect.
Yes. This recipe has turned into a family favorite.
I had never made baked oatmeal before, and for whatever reason, this morning it just sounded good. I didn’t have walnuts at my disposal, but I had every other ingredient. I’m sure, with the nuts, it would have balanced the “sweetness” of it, but it WAS super sweet. My 4 year old liked it at first, but then changed his mind (Normal 4 year old stuff). It was easy to make and made my house smell wonderful! It tasted great, just too sweet (without the nuts). I’ll attempt this recipe again and adjust things a bit. Thank you for introducing me to something new 😊
1/2 cup seems to be sweet enough! I have a sweet tooth so I do 1/2 cup plus two TBSP. The pecans are a must! I’ve made this with pecans and walnuts and pecans are better in my opinion.
When I’m feeling like making something a little special/out of the norm for breakfast, this is my go-to recipe. It is SO good! It is super sweet and I’m going to make it next time with less brown sugar, but even being super sweet, I’m not complaining. 🙂
By using unsweetened almond milk and Earth Balance vegan butter, I always make it dairy-free. As for the nuts, I always use pecans. It’s delicious!!! My husband doesn’t drink almond milk and loves this dish the way I make it.
I love the versatility of this recipe. I used coconut sugar, almond milk, toasted pecans, ginger & pumpkin spice. I added more salt, but only because that’s how I prefer my oatmeal. I also snuck in some quinoa & chia seeds. It’s perfection. Thanks, Jen! I joined your mailing list & look forward to trying & sharing your additional recipes.
This oatmeal bake is totally delicious 😋 Thanks for sharing! I used honey instead of sugar!
This was delish!! Used sliced almonds on top because I ran out of walnuts and dried cranberries because I didn’t have raisins. So so good. Can’t wait to try it cold tomorrow morning.