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.
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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My son LOVES this dish so much that it’s a regular breakfast staple, and we call it HIS oatmeal bake. 😉 I change things up sometimes. Right now I’ve subbed dates for the raisins, and also added both flax and hemp seeds to the oatmeal mixture. Pecans instead of walnuts this time, but the fact that I can get both of my kids (7 and 9) to eat a food with nuts means it’s a winner. I’m also using our frozen tree apples as well. I’ve done the recipe without substitutions many times, and they love it every time. Bonus points for it being a breakfast that I can feel good about giving them too.
So far I’ve loved every one of your recipes, and have told many people about your blog. Thank you!
PERFECT! Everyone loved it!
I just made this with the intention of freezing it for breakfasts when my new baby comes. What is the best way to store it? Store it whole wrapped in tin foil or break it into squares and store individual servings?
If you plan on eating it over several days, I’d cut it into squares. Enjoy your upcoming arrival! ❣️
Best recipe ever! I make it every week! Thank you.
My husband and I agree – Delicious and a keeper recipe! I assembled the ingredients the night before and refrigerated the dish . It was easy to assemble, and it went into the oven the next morning. I reduced the brown sugar to 1/2 cup (personal preference), since the Empire apples I used had enough sweetness to them. Thank you for another winner, Jenn! 💖
I made some modifications to accommodate food sensitivities and boost nutrition and think I found something spectacular. I’m sharing so I can remember next time I make it and in case anyone else wants to try. I love how flexible baked oatmeal recipes are and how awesome all of your recipes are in general.
– swapped butter with coconut oil (dairy sensitivity)
– doubled vanilla and cinnamon (to compensate for coconut taste – I couldn’t taste any coconut in the final result)
– swapped milk with oat milk
– swapped sugar for 1/4 cup honey plus 3/4 cup homemade pear sauce, reduced milk by about 1/2 cup to maintain liquid/solid ratio (refined sugar sensitivity)
– added 1/4 cup chia seeds for nutrition and to help absorb liquid
– swapped first 1/2 cup of walnuts with 1/2 cup of hemp hearts (personal preference for texture)
– extra apples (you can never have too much fruit)
– swapped raisins for dried cranberries and frozen mixed berries
– total bake time ended up about 55 minutes instead of 40
Would 2 cups of blueberries work instead of apples?
Hi Alissa, If you want to use blueberries, I’d suggest this recipe instead. Hope you enjoy if you make it!
Hi Jenn, is it possible to make this in muffin form so I can freeze individual portions? If so, how would you adjust the cook time and temp?
Yes, I think this would work in muffin form. I’m not certain how long they’d take, but I’d start checking at about 18 minutes. Please report back if you try it!
This baked oatmeal recipe was outstanding & my teen kids loved it. Made exactly as written, cooked beautifully and a perfect recipe for sending them off to school with a warm breakfast on a crisp Fall morning. Funny enough while my kids love oatmeal cookies they loath a bowl of mushy soggy oatmeal, so this was like a 10 star make again recipe for them. Thank you Jen.
Hello, just wanted to say that I’ve been making this dish for the last 2 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. I also like to include some full fat greek yogurt as part of the 2 cups of milk. Great recipe!!