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 recipe is amazing! I made it using pecans since that is what I had at the time- it turned out so delicious. My husband loved it too and this recipe will be a keeper! One that we make again and again!
I have made the following changes. Exclude butter and use a piece of parchment paper to line the pan. Replace the cows milk with oat milk. Replace the eggs with 2 tbs flax meal. Replace the brown sugar with real maple syrup. Super yummy! I make a batch at the start of the week. Sometimes I do apples and pecans. Sometimes blueberries (frozen – really easy).
Really really delicious! I only used 2 TBSP of brown sugar. Added 1 extra apple, so 3 in total. Will definitely make it again!
I’d love to know if anyone has tried to, or could advise on, using overnight-soaked steel cuts oats instead. My thinking is that I’d have to pre-cook them to about 50% doneness before combining into the casserole…?
There’s a baked oatmeal recipe using steel cut oats on the “Alexandra’s Kitchen.com” cooking blog. I believe that she uses steel cut oats right out of the package.
Can you make this with Granny Smith apples?
Sure – enjoy!
I’ve tried this twice with different fruit combinations and it is a winner. Leftovers are great! Made once as written and once with blueberries and peaches. I really cut back the sugar—used 1/4 c. the first time and 2T the second, didn’t miss it at all. Also cut the raisins and nuts in half the second time to lower the calories—still delicious!
This is a wonderful recipe. Can’t wait to have the leftovers tomorrow. The first time I made it, I didn’t have raisins and didn’t want to venture out with COVID worries so I substituted quartered grapes for the raisins and they were great.
Have started making this weekly. I only use 1/3 cup sugar and we prefer pecans. So yummy.
I enjoyed this recipe! I plan to serve this for a Christmas breakfast take-away for our church members (mostly older and stuck at home) using pears and dried cranberries. I would like to bake it in 9 x 13″ pans. Should I use 1 1/2 recipe for a 9 X 13 ” pan or two recipes? How many servings should be cut from each pan? I was hoping to cut 12 servings but…if I double the recipe the servings would be thicker. Does that matter? I plan to bake it soon, cut it in servings and wrap individual pieces, then freeze each serving. On Christmas eve day folks would pick up (or they will be delivered) the “boxes” with the frozen piece and reheat it Christmas Day. Suggestions for directions for reheating in the microwave? We have considered adding a snack bag with three sausage links for reheating, Or ham? or pre-cooked bacon?
Any suggestions would be so appreciated!
Sure, Virginia, How nice that you’re doing that! I would double this and bake it in a 9 x 13 dish. It will be a bit thicker so you may need to add just a few minutes to the baking time. To reheat, they can just pop their piece into the microwave and heat on high for about 90 seconds or until hot in the center. Hope everyone enjoys! Regarding some sort of pork option, the only thing that comes to mind (from my recipes) is this candied bacon. Full disclosure — this is definitely best if eaten shortly after it’s made as if made ahead it will lose its crispiness.
Thanks so much for your encouragement! And for responding so quickly! I will include the microwave directions. Do you think I could cut it (a double recipe baked in a 9 x 13 pan) in 12 pieces? I’m also toying with the idea of baking it in the jumbo muffin tins (using liners), and freezing them in sandwich bags. I have pears that are ripe so will experiment with the jumbo muffin pan today.
I will explore the candied bacon!
I am excited to put some time and energy into this project as I think they will be delighted to open the “gift”.
Yes, I think this would nicely serve 12. 🙂
Made this recipe for my family this morning and they loved it! I don’t even eat oatmeal, and I had to have some myself cause it smelled so yummy. Great flavor!
First time making this recipe. It is awesome. My husband and I could hardly stop eating it.