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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Someone posted this recipe on FB and it caught my eye. I tried it for a church breakfast social, loved it, and am now a follower! Thank you!!!
When using flax seeds & water in place of eggs, how much flax seed (is it ground?) to how much water?
Hi Wendy, I have never tried it, but I believe it is 1T flax seeds to 3T water. Hope that helps!
Made this for a group of girlfriends this morning and it was an absolute hit! Everyone wanted the recipe …. so thanks for that! It couldn’t be easier and I can wait to play around with the flavours a bit …. am thinking pears and walnut next time.
Has anyone tried using raspberries? I have not tried this yet but I am not a huge fan of baked apples so I was wondering if raspberries would work as a substitute?
I have made this many times — my husband and I love it! Like others, I reduce the sugar to 1/2 cup. I have also used 1/4 cup Brown Sugar Splenda.
Other things —
I substitute coconut oil for the butter.
To increase the protein content I use 2 scoops of vanilla whey protein powder mixed with 2 cups of water.
2-3 cups of blueberries are delicious instead of apples.
I’ve also used raspberries, but I found that a little tart & probably wouldn’t use them again.
What capacity is the baking dish you use here? I’m not sure how deep my baking dish needs to be.
Hi Amanda, The dish I used has a 6-7 cup capacity. Hope that helps!
This was very tasty and the whole family enjoyed it! Will be making again
Just made the Amish oatmeal and thought it was really great. I reduced the sugar to 1/4 cup, based on other reviewers suggestion to reduce sugar. I thought that was plenty. I can’t imagine it with 3/4 cup of sugar! I also used Ambrosia apples, which are a pretty sweet apple, so that might have countered the reduced sugar. I left the butter at 4 tbsp, but I might try reducing it next time too just to see what impact it has on the recipe. Fun to experiment! I also used some pumpkin seeds and sliced almonds along with walnuts and pecans because I didn’t have enough nuts for the recipe. It was very nice with the combo of seeds and nuts.
First off, every single recipe I have made from this website/blog has been AMAZING! This recipe is especially special because it makes my life easier! I make this for my husband and kids ahead of time and when I go to work I know that they will have had at least a nutritious and hearty breakfast. My husband is extremely picky and actually requests I make this once a week! Thank you for all of the great recipes they have truly been an inspiration in my kitchen.
And one final question- do the apples get soft, or stay firm? Can I leave them out?
Thanks for all the information!
Hi Becca, They do get soft. It’s fine to leave them out or substitute another fruit.
What does it mean when something is “Amish-Style”?
This dish is traditionally made in Amish country.