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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Thank you, Jenn! Perfect oatmeal breakfast! I only put half the nuts in, really not a fan of them for breakfast. Next time, no nuts! I alone eat this, so I refrigerate it and portion it over four to five days.
Excellent and easy but too sweet for my taste. I just decrease the sugar. Have made it with pecans and/or dates too
I made it this morning. Outstanding! I didn’t peel the apples and used Lakanto Monkfruit golden sugar to substitute for the brown sugar. Just a little lower glycemic index. Hubby loved it. Win/win!
I passed on the nuts, because one of my grandkids is allergic.
I used Georgia bell peaches off my tree last year
It came out excellent! Thank you it’s a keeper👌
Absolute fave. THIS is what a warm hug tastes like.
I’ve made this recipe four or five times now—we like it that much! I usually bump it up to 1.5 recipes and bake it in a 9×13” pan. I sometimes increase the eggs to up the protein content a bit. But yesterday I made it as written and baked it in an 8” square. No problem whatsoever with baking time, it was firm to the center after 45-50 min. And delicious again.
Since I have type 1 diabetes, I eliminated the brown sugar altogether. Since I’m not crazy about raisins, and prefer foods tart rather than sweet, I used whole cranberries instead. Otherwise I followed the directions and it turned out perfect for me. I loved it and will surely make it again.
This recipe turned out wonderfully! I used 1 cup 2% milk and 1 cup almond milk. I also added 1 cup frozen blueberries. (Going to do half cup of blueberries and half cup of strawberries next time). The taste is just delightful! It’s a keeper and will become my go to breakfast casserole!
Yep. I was really disappointed with the really runny result. I’m going to look for a different recipe.
325 degrees at 40-45 minutes did not work for me. I use a typical Pyrex 2 qt. 8″ x 8″ pan. I would up turning up the oven to 370 and pushing the oatmeal in the center down to make the egg/milk mixture rise, wanting to not eat raw egg.
I will probably make this again but use my larger Pyrex 3 qt. 9″ x 13″ pan and try 350 degree oven while watching carefully.
I was so hungry, waiting more than a hour for this to cook and feeling so disappointed by the directions. I can only give you 4 stars.
I had the same issue using a 8×8 pan. Had to bake an additional 30 min. @325 to set the center. Will use larger pan next time. Other than that it’s a great recipe that I will surely make again.