Baked Oatmeal with Apples
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious! I didn’t have raisins, so I chopped up some unsweetened dates and substituted pecans for the walnuts. Was just a little too sweet for me. Very versatile recipe that tolerates tweaks. The second time I switched out the apples for shredded carrots – it tasted like carrot cake. I plan to make a version of this recipe weekly – it’s that good!
Hi Cyndi. Was thinking about reducing sugar, adding sweetened coconut & cut up mango or pineapple, instead of apple, to give it a more tropical flare for spring/summer. Then read what you did. What an intriguing switch—carrots for apples! I might just try the entire combo for a carrot cake version.
This is amazing. We have made this exactly as written at least a dozen times and always great. I have to say we have tried other recipes of yours and you are our favorite internet chef!!
Should the milk and eggs be at room temperature before assembling?
Thanks
Hi Ellen, It’s not necessary for this. Hope you enjoy!
I have made this recipes for a couple of years and its always turned out perfect… whether I use apples, blueberries or blackberries. I do cut the sugar to 1/3 cup and then if I need to sweeten it a bit when eating I add add a smidgen of maple syrup (or a tad more!) Cold or warm … I can eat it any way! Thank you for your delicious and easy to make recipes.
Absolutely delicious! Don’t have Instagram or would submit a picture.
So glad to find your blog, needed major recipe help. Can’t wait to try all your other recipes. Thanks!
I’ve fallen in ❤️ with so many of your scrumptious recipes. You’re my go to chef for new and inspired recipes. This morning I made Amish oatmeal for the second time…perfect for a chilly New Hampshire autumn morning. Thank you for a happy foodie journey😊.
We continue to serve this oatmeal as a weekly special at Ober Easy Diner. Its such a unique way to serve oatmeal — our customers just can’t get enough of it. This is incredibly simply to make — you have to give it a try, especially with the cool fall mornings upon us! We also mix it up on occasion and serve the blueberry baked oatmeal — that too makes for a wonderful breakfast!
Jenn is well known to all at the Diner as many of her recipes are made weekly and fill our bakery and desert display. Maybe someday we can get Jenn to come out to NH and visit!
I have not found another site that comes close to matching the breadth of recipes, clear instructions, and great presentation that I have come accustomed to with Jenn’s onceuponachef site!
Jenn thank you so much for all of the great recipe’s our customers are thankful as well.
BTW, this weekend I am making your bourbon pecan pie for the restaurant — I can’t wait to make it — it looks like a blast and can’t wait to taste it!
I’m so flattered that you use my recipes at your diner and thrilled to hear they are well-received by your customers. 🙂 I hope your business is faring okay during this crazy time!
My husband and I LOVE this recipe. I’ve made apple/walnut, peach/almond, and blueberry/pecan—with both fresh and frozen peaches and blueberries—canned peaches are fine, too! I also make it for just us chubsters with skim milk and Swerve brown sugar. Haha. We can’t even tell the difference. My husband eats it for dessert, but I like it in the morning with coffee or tea. Thanks so much for this delicious treat!
I couldn’t agree more with you Tim! I run a B&B and make Jenn’s recipes all the time, and they’re always a huge hit with the guests! If you haven’t tried it yet, I would highly recommend her Baked apple french toast. It’s just incredible, and such a nice dish to serve in the fall.
Thank you Jenn for all the wonderful recipes!
💗
So good!
I made this but used dried cherries instead of raisins and pecans rather than walnuts. the cherries added an incredible burst of flavor. This will definitely be a go to favorite. It was brought to a breakfast covered dish and lots of recipe requests were received.
This recipe is everything I hoped it would be! The flavor and texture are wonderful. I didn’t have quite enough rolled oats so I had to use half instant oats, but it turned out just fine. There’s loads of oatmeal and isn’t super-sweet so it doesn’t taste like a dessert. It’s exactly what I wanted. Restraining myself from eating the entire thing is proving very difficult.