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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I used 1/4 cup of brown sugar, quick oats, walnuts, raisins, dried cranberries, and dried apples. I one-pot styled it by mixing all the ingredients in the baking dish. It came out lovely, slightly cake or oatmeal bar like wonderful flavor satisfying breakfast. A good recipe for ingredients found at my food bank.
This is flipping PERFECT. Made it the night before and served it for a fast breakfast this morning, but I’ve been going back for little nibbles all day. I used dried cranberries and cherries instead of raisins and used pumpkin spice instead of just cinnamon (’tis the season, after all) it was just as great. This is going in the rotation!
Hi, did you bake it the night before and just reheat it in the morning? Thanks!
Definitely a 5 star rating!
Made this recipe today. Used 1/2 cup sugar rather than the 3/4 cup and felt it was sweet enough with that amount. Rave reviews at the breakfast table for this dish. Will definitely make it again. Thinking about using pears the next time.
I have really been enjoying this recipe this summer! It’s been my go-to when I have fruit that is maybe a liiiittle too over-ripe but still ok to eat. Works well with berries, peaches, etc. Thanks Jenn for this tasty and oh-so-easy recipe!!
Can you use frozen blueberries? Love the original recipe! Just want to try and mix it up with frozen blueberries but unsure if that will still work.?.?
Yep – frozen blueberries will work. 🙂
Been using this recipe for years now I love it so much. Definitely consider cutting the sugar. Made it again this morning and added shredded zucchini! Great way to use up our abundance. I’ve done half steel cut oats before but upped the liquid a cup (1:2 ratio, total of 3 cups of milk/liquid). Prepare the night before and the oats will soften as they soak. Very adaptable recipe!
Oohhhh! Zucchini is a great idea!
Great recipe. I used buttermilk instead of regular and craisins instead of raisins. Will try a little less sugar next time, probably 1/2 cup.
Absolutely delicious! I used almond milk and almonds (didn’t have walnuts or pecans on hand) and a little less sugar. It turned out great, I love the consistency. I would still do a little less sugar (maybe 1/3 cup), just for my preference. Definitely will make again!
This is a delicious breakfast, my kids and I really enjoyed it. Thanks for all the great recipes!
This is the recipe that brought me to your site a few weeks ago. I’ve since made this twice, several others and bought your cookbook. My little kids, 1 & 3 love this breakfast dish. Thank you!
Jenn, our family loves this recipe. We are always looking for ways to enjoy yummy foods and cut the sugar. Here’s what we have done to change it up just a bit. We add no brown sugar to the recipe! I use soy milk which already has some sugar plus it sweetens as it cooks too. We chose to add dried cherries instead of raisins and use half pecans and half walnuts. The fruit and soy milk make this dish plenty sweet for us.