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Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts

5 stars based on 68 votes

Baked-Oatmeal-with-Apples-and-Raisins

Baked oatmeal is a traditional and comforting Amish breakfast casserole. Unlike regular oatmeal, which is made on the stove-top and has a porridge-like consistency, baked oatmeal is made in the oven and has a consistency similar to that of bread pudding. There are endless variations — the recipe is easily adapted with whatever fruits and nuts you have on hand — but this version filled with tart apples and plump raisins with a crunchy walnut topping is my favorite.  The best part? It can be made ahead of time and reheated.

ingredients

Begin by combining the oats, half of the nuts, raisins, brown sugar, baking powder, salt and cinnamon in a bowl.

dry-ingredients

In a separate bowl, make the custard by whisking together the eggs, milk and vanilla.

wet-ingredients

Combine the custard with oat mixture and melted butter.

combining-wet-and-dry-ingredients

Arrange the chopped apples in a baking dish.

apples-in-dish

Top with the oat mixture and sprinkle remaining walnuts over top.

ready-to-bake

Bake for about 40 minutes, until the oats are set and the top is golden. Be sure to save some leftovers; oddly, this dish is just as delicious — if not more so — cold out of the refrigerator the next day.

Baked-Oatmeal-with-Apples-and-Raisins

Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts

Servings: 6
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes

Ingredients

  • 2 cups old-fashioned rolled oats (not instant)
  • 3/4 cup light brown sugar
  • 1 cup walnuts or pecans, divided
  • 1/2 cup raisins
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 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 1/2-inch chunks (about 2 cups)

Instructions

  1. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
  2. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
  3. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
  4. Add the milk mixture to the oat mixture, along with the melted butter.
  5. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 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.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 456
  • Fat: 17g
  • Saturated fat: 8g
  • Carbohydrates: 70g
  • Sugar: 46g
  • Fiber: 5g
  • Protein: 10g
  • Sodium: 326mg
  • Cholesterol: 90mg

Reviews & Comments

  • 5 stars

    This recipe was delishish! I used fresh cranberries instead of raisins since I had then on hand, and the tartness paired perfectly with the apples and brown sugar. This is going to be in the regular breakfast line up.

    - Diane on December 4, 2016 Reply
  • 5 stars

    Soul satisfying! This delicious recipe is simple and hits many marks . They are easy ingredients that most have on hand, adjustable to suit you or your guests, and you can prep ahead and be able to enjoy time with your friends and family while it bakes. Then the rave reviews come in and it’s time to give Jenn her due , and tell everyone about the great recipes on her website! Delicious with dried cranberries too!

    - Nancy on December 3, 2016 Reply
  • It sounds great. Can I mix it up today, place it in the refrigerator without cooking it, and bake first thing in the morning?

    - Laura on December 2, 2016 Reply
    • Definitely! Hope you enjoy.

      - Jenn on December 2, 2016 Reply
  • 5 stars

    We love this recipe! Do not change a thing. I only use Honey Crisp apples for this dish and it is a winner every time. I plan to take it to our family Christmas brunch this year. I have never reheated this dish because it is always gone in record time with no leftovers. What is your recommendation on reheating time and temp? Keep your recipes coming. You make me look like I know what I am doing in the kitchen.

    - Nancy on December 1, 2016 Reply
    • Hi Nancy, this is really flexible and can be reheated in the microwave or in a 300-degree oven 15 – 20 minutes, or until heated through.

      - Jenn on December 1, 2016 Reply
  • 5 stars

    Have loved making this for family at home, as well as our faculty breakfasts at school. It is always a favorite. Unfortunately, my kitchen is under construction and it’s my turn to host faculty breakfast. Do you think I can get a positive result of I use a slow cooker overnight?

    - Peggy on October 25, 2016 Reply
    • Hi Peggy, Glad you like this! I’ve never made this in a slow cooker, so I can’t say for sure, but I think it should work. (It won’t get golden on top like it does in the oven.) Here are some tips for converting recipes to slow-cooked versions.

      - Jenn on October 26, 2016 Reply
      • Thanks. I think I’ll try it at home first before making my trial run the one I bring to school.
        All the flavor will be there, I was concerned about the egg/ milk mixture.
        And I wonder if steel cut oats would hold up better.
        Thank you again.
        I will let you know how it works.

        - Peggy on October 26, 2016 Reply
  • Can I replace milk with coconut milk or almond milk?

    - Katie on October 22, 2016 Reply
    • Hi Katie, a few readers have commented that they’ve used almond milk and have been happy with the results. Hope you enjoy!

      - Jenn on October 23, 2016 Reply
  • 5 stars

    It’s not just me, everyone who has tried this loves it. If I take it somewhere I have some recipes printed out because I normally get requests for it. I increase amounts by 50% then bake in a 9 x 13 glass dish so I can have this several days in a week.

    - Harry Rishel on October 18, 2016 Reply
  • This sounds wonderful!! I’m looking forward to making it. Just wondering if cutting the butter and using organic unrefined coconut oil instead would work well? Thanks in advance for your response! Truly enjoy your recipes!
    Laurel

    - Laurel on October 13, 2016 Reply
    • Hi Laurel, Yes, I think that would work. Hope you enjoy!

      - Jenn on October 13, 2016 Reply
  • 5 stars

    Made this for my daughter the day after she came home with twins. She loved it so much, I made it again several days later. The second time, I portioned it into small aluminum containers and froze them after baking. She can spoon the thawed oatmeal into a dish and microwave it. We were extremely decadent the first time and ate it with ice cream for breakfast! Swoon!

    - bbstx on October 9, 2016 Reply
  • 5 stars

    Sorry Jenn, I meant to give this five stars in my review.

    - Glenda on October 7, 2016 Reply
  • Another keeper Jenn! I made this yesterday because I love oatmeal and wanted something I could heat up quickly for breakfast…so good. I reduced the sugar to a half cup, and is sweet enough for me. I have been looking for a healthier alternative for my husband’s breakfast as he eats too many eggs and he had this with me this morning and really enjoyed it! Thanks again Jenn!!

    - Glenda on October 7, 2016 Reply
  • 5 stars

    I make this recipe every week. The only variation I make is to reduce the sugar to 1/3 cup (personal preference since I don’t like things that are sweet) and to use what ever fresh or dried fruit and nuts I have on hand. Lately. I’ve been making it with frozen blueberries and pecans. My guests always ask for the recipe.

    - Susan on October 6, 2016 Reply
  • 5 stars

    This dish has me back at the breakfast table. My favoriate is made with apples & walnuts but try replacing the apples with saskatoons or blueberries. Yum! I love it fresh & hot from the oven or cold with a little cream or milk. Sometimes I sprinkle my serving with a little cinnamon sugar.

    - Grandma Di on October 6, 2016 Reply
  • Amazing gluten free breakfast option. We used almond milk to cut the dairy as well and it was amazing!

    - Kendra Mcintyre on October 2, 2016 Reply
  • If I made this a day ahead, can I bake it again? Would it be too dry in the oven twice?

    Thanks
    Kathleen

    - Kathleen on October 2, 2016 Reply
    • Hi Kathleen, I wouldn’t suggest fully baking it again as I do think that would make it a bit dry. You can easily reheat individual servings in the microwave or just assemble everything ahead and then bake it in the morning.

      - Jenn on October 2, 2016 Reply
  • I absolutely give this five stars. It is delicisious. Can’t wait to experiment with different fruits.

    - Jackie on September 29, 2016 Reply
  • This recipe sounds divine and a real find for me because I’m on a gluten free, low sugar, low dairy diet. I’m using only small amounts of maple syrup or honey in foods that call for sugar and wondering if either of these can be substituted for brown sugar in this recipe. Read lots of reviews and questions for this recipe but didn’t see this question so hope I’m not repeating it. Thanks

    - Linda Lander on September 29, 2016 Reply
    • Yes Linda, I think you could successfully use maple syrup here. Hope you enjoy!

      - Jenn on September 29, 2016 Reply
      • One more question about this yummy dish before I cook it. Does it freeze well? I ask because I would like to cut it into serving size pieces and freeze individually. That way I won’t gorge myself on it all at once and will have a great breakfast or snack ready to thaw. BTW, Thanks for your previous prompt reply to my question. Not used to that.

        - Linda Lander on September 30, 2016 Reply
        • Yes Linda, this will freeze just fine. Great idea for portion control! :)

          - Jenn on September 30, 2016 Reply
  • 5 stars

    I love this dish! It is so adaptable – I’ve used pears/dried cranberries/hazelnuts, peaches/dried apricots and pecans, plums/dried cherries and almonds – you can mix and match as you like. I usually serve it warm with plain yoghurt and a drizzle of real maple syrup. It has become a breakfast favourite for my team at work and a “go to” brunch dish at home.

    - lisa mitchell on September 18, 2016 Reply
  • 5 stars

    What if I leave out the sugar? What purpose does the sugar serve? What’s up with brown sugar in almost every oatmeal recipe?

    - Daniel on September 1, 2016 Reply
    • Hi Daniel, you can significantly cut back on the sugar, but I’m not sure I’d eliminate it entirely. And I like brown sugar in this recipe as it helps to keep the oatmeal moist.

      - Jenn on September 2, 2016 Reply
  • Can I freeze this?

    - Cathy on July 31, 2016 Reply
    • Yep!

      - Jenn on July 31, 2016 Reply
  • Has anyone double the recipe?
    Did you just double ingredients or did you have to adjust some

    - Alicia on July 16, 2016 Reply
    • Hi Alicia, you can definitely double this and bake it in a 9 x 13 dish. You may need to add just a few minutes onto the baking time. Enjoy!

      - Jenn on July 17, 2016 Reply
  • 5 stars

    Could this be adapted for stove top? I dont want to heat my house withthe oven

    - Bethy on July 6, 2016 Reply
    • Hi Bethy, Unfortunately, this would not work on the stove– I’m sorry!

      - Jenn on July 8, 2016 Reply
  • 3 stars

    I just tried this. I put it in a glass 8inch square pan. I cooked it for the 40 minutes but it was still pretty much soup, even around the edges. How long does it need to cook in this pan?

    - Sonya on May 30, 2016 Reply
    • 3 stars

      I ended up having to bump the temp up to 350 and bake it for another 25 minutes

      - Sonya on May 30, 2016 Reply
      • Thanks for the follow-up Sonya– I hope it was worth the wait :)!

        - Jenn on May 31, 2016 Reply
    • Hi Sonya, I’m not sure why it would still be soupy after 40 minutes– are you sure you measured all the ingredients correctly? Also, while this typically takes 40 – 45 minutes in the oven, maybe you need to up your baking time to 50 – 55 minutes.

      - Jenn on May 31, 2016 Reply
      • Thanks for the response. It did turn out tasting good. But I think I will need bump the temp up from the start and see if it helps. Yes I measured everything out like the recipe calls for

        - Sonya on June 2, 2016 Reply
  • 5 stars

    My guests and I love it! Made it 2 days in a row. A keeper!

    - chrisciel ramos andersen on May 16, 2016 Reply
  • 5 stars

    Thank you for this recipe! We make it at least twice a week with various tweaks. I especially appreciate the easy-to-memorize proportions.

    - Maggie on May 15, 2016 Reply
  • Hi Jenn, I have high cholesterol and despise traditional oatmeal but this dish sounds so good. Do you think I could use 2% milk and egg whites instead of whole milk and eggs and unsweetened applesauce for the butter?
    Thank you for your help
    Juliet

    - Julie Thompson on April 14, 2016 Reply
    • Hi Julie, Yes, I think you could get away with all those substitutions. This recipe is pretty forgiving. You will need to use something to grease the baking dish- cooking spray would work just fine if you can use that.

      - Jenn on April 14, 2016 Reply
      • Thank you for answering me so quickly. I really appreciate your help.

        - Julie Thompson on April 15, 2016 Reply
  • 5 stars

    This is a five star hit in my recipe book now. You were spot on when you said it was even better the next day, cold from the fridge.

    - Elaine on April 6, 2016 Reply
  • 4 stars

    Recipie tastes great but mine came out still pretty soggy and I overlooked it for a while. Also, it seemed like the eggs cooked and separated from the rest of the mixture? I cooked it in a glass baking dish would this be why? Thanks!

    - Natalie on March 31, 2016 Reply
    • Natalie, the inside of the dish is supposed to be pretty soft, but a little crispy on top. Next time, if you feel like it needs to firm up more on the inside (but don’t want it too crisp on top) you could cover it with foil near the end of the baking time. I’m not sure why the eggs would have separated from the remainder of the mixture. (I don’t think baking it in glass would’ve made a difference.) Did you thoroughly combine it before baking?

      - Jenn on April 1, 2016 Reply
    • 3 stars

      The same thing happened to me, where the eggs curdled during baking. It wasn’t soggy, but the texture was not similar to bread pudding — it seemed more similar to apple crisp with a thick oat topping. I did mix everything thoroughly, but the oats/dry ingredients and custard didn’t really come together in the bowl. The flavors were good, so I’d like to try the dish again if there are suggestions for fixing the curdling issue.

      - Julie on May 21, 2016 Reply
  • 5 stars

    This is a FANTASTIC recipe! The textures, the flavors, the baked aroma were a perfect mix. I used Almond milk in place of regular, dried blueberries instead of raisins and reduced the sugar by 1/3. Next time I’ll reduce the sugar even more as it was still a tad too sweet for me. Topped it off with a drizzle of cream before serving. My family scarfed it down. Definitely adding this recipe to my fabulous farmhouse breakfast menu for guests!

    - Kathryn on March 18, 2016 Reply
  • Amish style baked oatmeal …. I would like to try this but there is no list of ingredients and quantities :)

    - Carole on February 11, 2016 Reply
    • Hi Carole, Scroll down beneath the photos and you’ll find the recipe; you can also click on the “recipe” tab at the top of the page.

      - Jenn on February 11, 2016 Reply
  • 5 stars

    It is a cold, blustery day here today and this was perfect for this morning! The only change I made was to reduce the sugar a bit. I will be making this often, thanks!

    - Candy C. on February 1, 2016 Reply
  • 5 stars

    I make this every Sunday morning. This recipe is fabulous. I sometimes modify it by using dried blueberries instead of raisins. I add 1/4 tsp of almond extract when I use the blueberries instead of raisins. I recommend Once Upon a Chef to everyone.

    - Susan on January 28, 2016 Reply
  • Can this recipe be made with steel cut oats?

    - Elaine on January 26, 2016 Reply
    • Sorry Elaine, unfortunately it won’t work with steel cut oats.

      - Jenn on January 26, 2016 Reply
  • 5 stars

    I just made your Amish-Style Baked Oatmeal, with my little bit of tweaking for what I had on-hand. OM Goodness, so much better than I remember from a previous recipe I had used (which I couldn’t find in a hurry, BTW); reason I used yours.

    My tweaking consisted of, steel cut oats instead of rolled oats, fresh out of craisins, which I would have substituted for raisins (the ONLY thing my hubby won’t eat), pecans instead of walnuts, which you said either or, and no apples, which I’m sure are going to taste delicious in the next iteration.

    Thank you for this delicious recipe, and also some others I came across while this one was baking. Plus, I added a slight pour of warmed 1/2 & 1/2 and my hubby was in love! ;^)

    - Florence Polk-Schlossman on January 17, 2016 Reply
  • 5 stars

    Delicious. Have made other baked oatmeal that was too sweet for me even though my daughter loved it. I erred on the scant side of the brown sugar and since I had tart apples it was just right. I had no raisins so substituted dates – mmm. As you say, it is easily modified. It joined my saved recipes folder which is my top praise.

    - Jill on January 7, 2016 Reply
  • With a large canister full of instant oatmeal in my pantry, can I substitute with it without ruining the recipe?
    Thank you.

    - Pam on January 7, 2016 Reply
    • Hi Pam, Instand oatmeal will make the texture a little mushy but will work in a pinch!

      - Jenn on January 8, 2016 Reply
  • 4 stars

    Great template for a recipe. Like others, I knew the original would be too sweet for me so I reduced the brown sugar by about 1/3 (although admittedly I also put in a few more raisins as I prefer getting some fibre attached to my sugar). I’ll probably cut it down to about 1/4 cup.

    To boost the nut flavor, I toasted my chopped pecans in a skillet over low-medium heat while assembling the rest of the recipe.

    I ran an experiment with the apples (using Pink Ladies/Cripps Pinks, which seem to be the most reliably available hard, sweet-tart cooking apple. They’re in supermarkets almost year-round, in both NY and Hong Kong). I hate the idea of losing the nutrition in fruit peel so I peeled only one of the two apples, then put the peeled chunks on one side and unpeeled on the other. I discovered I liked the unpeeled chunks at least as much as the peeled; the peel added just a bit of contrasting texture and a welcome sour/bitter note to cut the sweetness a bit.

    Adding whey powder to boost protein sounds like a great idea. Another one that might be fun is peanut butter powder.

    - Christian Johnson on December 31, 2015 Reply
    • Oh! Forgot a couple things. Trader Joe’s Jumbo Raisin Medley is the best for this type of thing, they’re so cheap and so good that I take packages with me across the Pacific. I’d also recommend dark brown sugar, as it gives more flavor. In HK the supermarkets carry Billington’s Dark Muscovado sugar for cheap, which is super-strong. Here in NY I used regular Domino’s Dark; it’s hard to argue with 99 cents a box.

      - Christian Johnson on December 31, 2015 Reply
  • 5 stars

    I recently prepared this for my turn to provide breakfast at MOPS. Like most of your reviewers, I don’t have to tell you that this dish magically disappeared. It was glorious! I did not alter the sugar as some reviewers suggest. Brunch is not brunch without a bit of decadence. My only alteration was using half and half as someone finished the milk I was planning on using. The oatmeal had a bit of a bread pudding texture which was unexpected.

    Thank you for making meal preparation for a group of seasoned mommies fret free. The doughnut muffins and winter citrus salad were also a hit.

    - Juliane McDavid on December 10, 2015 Reply
  • 5 stars

    Hi Jenn. I made this today and it was incredible! What a perfect winter breakfast or snack. I even went back for seconds :)

    - Evann on December 4, 2015 Reply
  • 5 stars

    Loved this recipe! I used Fuji apples and a little less sugar. I also used pecans and pepitas on top rather than walnuts. It was awesome and my guests all asked for the recipe. I told them it was another reliable and wonderful recipe from Once Upon a Chef!

    - Laura Bomberger on November 24, 2015 Reply
  • A guest for up brunch Friday after Thanksgiving is allergic to cinnamon. What other spice could I substitute?

    - KSB on November 21, 2015 Reply
    • You could use a combination of fall spices, like nutmeg, ginger, cloves, allspice, etc.

      - Jenn on November 23, 2015 Reply
  • 5 stars

    You are my “go to” recipe source!

    Everything I have made from your site is terrific. Thank you for making me such a good cook and baker!

    - Linda on November 19, 2015 Reply
  • This is currently baking away in my oven and smells amazing. I cut the calories almost in half by using a few tweaks, including un sweetened almond milk. We’ll see how it turns out :)

    - Jennifer on November 15, 2015 Reply
  • 5 stars

    I love to cook for my wife & daughters and this recipe got raves from them and company. It’s not overwhelmingly sweet, but just enough. I will definitely make this again. Just wish walnuts were not so expensive….

    - Norman Sanchez on November 10, 2015 Reply
  • 5 stars

    Delicious!

    - Harriette on October 29, 2015 Reply
  • Hi, can I substitute cranberries and pecans? Will the flavour still work?

    - Aussieapple on October 26, 2015 Reply
    • Yes and yes :)

      - Jenn on October 26, 2015 Reply
      • Thank you!

        - Aussieapple on October 26, 2015 Reply
  • Can shortening be substituted for butter? Any ideas on how it might affect the texture?

    - BadChefD on September 21, 2015 Reply
    • I wouldn’t use shortening here; butter adds nice flavor.

      - Jenn on September 24, 2015 Reply
  • 5 stars

    Thank you! This recipe is a great base recipe and very flexible! I left out the raisins and added a peach to the apples and hemp seeds (about half amt) instead of nuts. Used a combo of coconut milk and almond milk. Like others, I will reduce the sugar next time… we have quite a sugar buzz going in this house right now, but my son ate oatmeal, which is progress!

    - Yvonne on September 20, 2015 Reply
  • While this sounds delicious, 46 gr. sugar is not healthy under any circumstances. This is consuming a dessert and calling it breakfast….not a healthy send off for children before school. Any suggestions for lowering the sugar content w/o resorting to artificial extremes?

    - Leslie on August 28, 2015 Reply
    • Hi Leslie, It’s fine to reduce the sugar; the recipe will still work.

      - Jenn on August 28, 2015 Reply
    • I’ve made various baked oatmeals before, and find that 2T sugar (I use coconut sugar) works nicely.

      - Karla on September 7, 2015 Reply
    • I switched out regular milk for unsweetened vanilla almond milk, and cut the brown sugar in half which brought the total amount of sugar down to 20g, still a little high for my liking but still better than 46g. Next time I’ll try doing even less with raw sugar instead and seeing how it turns out. Most of the sugar in this recipe is from the brown sugar and the milk, but those are easily substituted.

      - Jennifer on November 15, 2015 Reply
  • 5 stars

    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!!!

    - Kathy Hardigree on August 27, 2015 Reply
  • 5 stars

    When using flax seeds & water in place of eggs, how much flax seed (is it ground?) to how much water?

    - Wendy on August 20, 2015 Reply
    • Hi Wendy, I have never tried it, but I believe it is 1T flax seeds to 3T water. Hope that helps!

      - Jenn on August 21, 2015 Reply
  • 5 stars

    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.

    - Tess on July 15, 2015 Reply
  • 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?

    - Allie on July 10, 2015 Reply
    • 5 stars

      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.

      - Mrs.King on August 11, 2015 Reply
  • What capacity is the baking dish you use here? I’m not sure how deep my baking dish needs to be.

    - amanda on July 6, 2015 Reply
    • Hi Amanda, The dish I used has a 6-7 cup capacity. Hope that helps!

      - Jenn on July 7, 2015 Reply
  • 4 stars

    This was very tasty and the whole family enjoyed it! Will be making again

    - claudia on May 23, 2015 Reply
  • 5 stars

    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.

    - Rachel on May 18, 2015 Reply
  • 5 stars

    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.

    - Lindsey on May 14, 2015 Reply
  • And one final question- do the apples get soft, or stay firm? Can I leave them out?
    Thanks for all the information!

    - becca on May 9, 2015 Reply
    • Hi Becca, They do get soft. It’s fine to leave them out or substitute another fruit.

      - Jenn on May 11, 2015 Reply
  • What does it mean when something is “Amish-Style”?

    - NoFlatlander on May 8, 2015 Reply
    • This dish is traditionally made in Amish country.

      - Jenn on May 9, 2015 Reply
  • This recipe looks like a great way to get my family to eat oatmeal.
    Just wondering about the texture- is it soft, creamy , or more dry or crispy once it’s baked? I’m looking for a softer texture.

    - Becca on May 8, 2015 Reply
    • Hi Becca, It’s pretty soft, but a little crisp on top with the crunch of the walnuts.

      - Jenn on May 8, 2015 Reply
  • 5 stars

    Waited all week to make this for Sunday brunch. It was worth the wait!! Amazing! The only thing I regret is not knowing this recipe over the winter. Made mine with fresh blueberries, raisins, and walnuts – cut the butter/sugar by half and used almond milk. Can’t wait to try maple bacon and apple next weekend.

    - Jules on April 26, 2015 Reply
  • Finally, a baked oatmeal that my whole family loved! This was completely wonderful. We did bake it in a 9×13 instead of a square dish, as I like it a little thinner when it’s dished out. Thank you! I’m writing this one down in real-live handwriting for my tried-and-true recipes recipe box…and that doesn’t happen very often.

    - Julianne on April 10, 2015 Reply
  • 5 stars

    I love this recipe and would like to make it for a friend who is a new mother. Could I freeze it before cooking it? Or after?

    - Stacey on April 9, 2015 Reply
    • Hi Stacey, I think it would freeze just fine after cooking.

      - Jenn on April 10, 2015 Reply
  • 5 stars

    I came across your website whilst searching for a recipe for a healthy oatmeal and apple bake via google.
    Based on the reviews, I reduced the sugar by half and mixed the apples with the oatmeal mix. It turned out really good! I am really pleased. No more processed store brought bars for me from now!
    Thank you Jenn!

    - Amna on March 26, 2015 Reply
  • 5 stars

    A huge favourite. I cut back a bit on the sugar and butter.

    - Renée Finlayson on March 23, 2015 Reply
  • 5 stars

    This oatmeal is delicious. I have made this recipe several times. It is very good reheated. I used 1/2 of a cup of sugar and it was sweet enough for my family .

    - Jackie on March 20, 2015 Reply
  • 5 stars

    This is an amazing addition to any ones repertoire! I subbed cranberries, honeycrisp apples and it is a huge hit!
    Also subbed dried blueberries and added unsweetened coconut for another spin on it, also a hit! Definitely learn this recipe, you won’t regret it!

    - Adrianne Baird on March 19, 2015 Reply
  • 5 stars

    I made this for a ladies breakfast club in our neighborhood. It was so delicious with the combination of the apples, raisins, oatmeal and other ingredients that it was very well received. Leftovers were great reheated. A little whipped cream on top made it taste almost like a dessert. Definitely recommend this.

    - Sheila Smith on March 19, 2015 Reply
  • 5 stars

    I love this recipe. I made it the last time we had a snow day. We will most likely have another one as the latest storm moves through, so I will make it again. It is an awesome comfort food breakfast on a cold, icy morning.

    - Sharon on February 15, 2015 Reply
  • 5 stars

    Jenn!
    This Amish style baked oatmeal is fantastic! My family loved it! Thank you for adding another dish to my breakfast menu!
    Tspoon

    - Tspoon on February 14, 2015 Reply
  • Hi jenn, this will probably seem like a ridiculous question, but I was wondering if u have some other fruit combo suggestions for the baked oatmeal? I live in Nicaragua where apples are imported at more than a dollar to $2 a piece, which I might splurge on occasionally, but would love to figure out something more in keeping with this culture. All things tropical are abundant here: papaya, pineapple, banana, coconut. Can you cook papaya or would that be weird? Thanks for any thoughts on this!

    - Grace on February 5, 2015 Reply
    • Hi Grace, I have made it with a combination of bananas and blueberries and it is delicious. Banana and coconut would also be good.

      - Jenn on February 5, 2015 Reply
  • 4 stars

    Very good! I have been looking for a baked oatmeal recipe ever since I had it at a restaurant in Amish country, so this one caught my interest. I just made my second batch with some modifications, and it came out great. I used only 1/2 cup walnuts (left off the topping 1/2 cup) to reduce calorie total. I calculated a higher calorie count than you did, so I was looking for ways to cut back. I also used 3 TBSP butter instead of 4 (but buttered the pan generously). Next time I think I will use less brown sugar too, as it is plenty sweet and I might even prefer it with less sugar. It’s very yummy as is, but I am hoping I can retain the flavor and cut the calories a bit. Thanks for the recipe!

    - Mariel on February 1, 2015 Reply
  • 5 stars

    Wow, this is absolutely delicious! I didn’t expect it to taste so much like apple pie!

    - Melanie on February 1, 2015 Reply
  • Would love to make your baked oatmeal recipe, but I have a granddaughter that is allergic to eggs, any ideas for substitution?
    Would flax seed or mashed banana work? Thinking of making it this weekend.

    Thanks

    - Suzanne on January 15, 2015 Reply
    • Hi Suzanne, Yes, I think that would be fine — it’s a pretty forgiving recipe. Please let me know how it turns out :)

      - Jenn on January 15, 2015 Reply
      • 5 stars

        I finally made the oatmeal recipe with using flax seed for the eggs and it turned out awesome! I also used oil instead of the butter since I am allergic to dairy. The whole family enjoyed it. I did also cut the sugar down to 1/2 cup and it was still sweet, but not too sweet. Thanks for posting such a delicious recipe.

        - Suzanne on March 26, 2015 Reply
    • Thanks for your quick response to my question regarding substitute for the eggs. I did not make it since my granddaughter was unable to come over that morning. I will try it the next time I see her and give you an update.

      Thanks again. Oh, everyone loved your baked oatmeal. It was a big hit!

      - Suzanne on January 21, 2015 Reply
  • 5 stars

    My husband loves your Amish style baked oatmeal recipe. It is perfect in every way. I never liked oatmeal myself, that is until I tried this recipe. Now we have it almost every morning – very easy to re-heat. And I can’t believe how easy it is to make. Thank you so much.

    - Kathy on January 13, 2015 Reply
  • Can I make this ahead of time and freeze it?

    - Susan on December 22, 2014 Reply
    • Hi Susan, Yes, I think that’d be fine.

      - Jenn on December 22, 2014 Reply
  • Do you think this would work if I baked it in a muffin tin? I’m looking for healthy to go meals for my picky toddler.

    - Raine on December 21, 2014 Reply
    • Hi Raine, Yes, that should work.

      - Jenn on December 21, 2014 Reply
  • Made this recipe this morning for a church breakfast potluck. It was absolutely delicious and I received many complements. Now I get to share the recipe with many of the ladies from church. I did double the recipe and baked it in a 9×13 pan. I cut the sugar back to 1 cup (in the doubled recipe) based on other reviews. I also used almond milk and earth balance, since my family doesn’t eat dairy. Thanks for the great recipe!

    - Julie on December 14, 2014 Reply
    • 5 stars

      Thank you so much for posting this. I have to make baked oatmeal for a spring church brunch and it needs to be a larger 9×13 pan. Once Upon a Chef recipes are always fabulous but I wasn’t sure about doubling for that size pan. But you solved my problem!!!

      - Joanne on April 6, 2016 Reply
  • 5 stars

    I love this site and have made countless recipes from it. I also recommend it to all my friends! I have tried this recipe 3 times now and for the first time used a 9×13 baking dish instead of an 8×8. What a difference! It turned out perfectly…no excess liquid and was delicious. Thank you for the amazing recipes.

    - Stephanie Wasano on December 10, 2014 Reply
  • 5 stars

    I have a son who is allergic to milk, so I was wondering if I could use almond milk and Earth Balance (vegan) butter in this recipe?

    - Kristin Benson on December 6, 2014 Reply
    • Hi Kristin, Yes, that should work fine.

      - Jenn on December 7, 2014 Reply
  • 5 stars

    just wondering if I can use steel cut oats successfully in this recipe?

    - Debbie on December 3, 2014 Reply
    • Hi Debbie, I’m sorry, steel cut oats won’t work here.

      - Jenn on December 3, 2014 Reply
  • 5 stars

    I have made this three times now and we love it. This last time I added white chocolate chips and the kids loved it even more! Thanks for all the great recipes.

    - Kami on December 3, 2014 Reply
  • 4 stars

    I made this recipe to feed the crowd at Thanksgiving. Kids and adults loved the combination of apples, spices and oatmeal. I used gala and granny smith apples. Kids and adults both loved it – and enjoyed the leftovers the next day. Next time I will use less brown sugar.

    - Nancy Templeton on December 3, 2014 Reply
  • I added some flax seed to the other dry mixture and it will be done in 30 minutes. I halved the brown sugar too. Let you know how it comes out

    - Chris on November 29, 2014 Reply
  • can you reheat individual servings in the microwave?

    - leslie on November 16, 2014 Reply
    • Hi Leslie, Yes absolutely!

      - Jenn on November 16, 2014 Reply
  • Could you substitute buttermilk for milk? If not, what about yogurt?

    - Sharon on November 15, 2014 Reply
    • Hi Sharon, Unfortunately, neither buttermilk or yogurt will work in this recipe. Sorry!

      - Jenn on November 16, 2014 Reply
  • 5 stars

    I left out the raisins and halved the sugar. I loved this -warm, wholesome, a little gooey on the bottom but crunchy on top!

    - Toni on November 15, 2014 Reply
  • Hi,

    Just made this today and wondered if it needs to be refrigerated. Always worried about food safety… Smells fabulous and look forward to having it in the morning.
    Thanks!

    - Merry on November 12, 2014 Reply
    • Hi Merry, Yes, I would go ahead and refrigerate it; you can reheat it in the morning. Please come back and let me know how it turns out :)

      - Jenn on November 12, 2014 Reply
      • Jenn, thanks for the very quick response. Into the refrigerator it goes. My daughter lives in St. Louis and loves the baked oatmeal at a restaurant there; hope this will be as delicious and something we can enjoy in DC.

        - Merry on November 12, 2014 Reply
  • I only have quick oats in the house – will this work?

    - Linda Frietsch on November 9, 2014 Reply
    • Hi Linda, Won’t have quite as much texture but I think it would work.

      - Jenn on November 9, 2014 Reply
  • 5 stars

    Wow, SO delicious! We loved the texture of this – I’m used to baked oatmeal that is more firm. I used one granny smith and one Fuji. We served it with FF plain greek yogurt to cut the sweetness. This will be a regular this fall!

    - Lynnessa on November 8, 2014 Reply
  • I have an intolerance to milk, dont like almond can i usejust yogurt

    - Pat on November 3, 2014 Reply
    • Hi Pat, I’m afraid the yogurt might curdle. Sorry!

      - Jenn on November 3, 2014 Reply
  • Can this be made in advance, refrigerated and baked the next morning?

    - Janet on November 3, 2014 Reply
    • Hi Janet, Yes that’s fine; you can also bake it ahead and reheat it.

      - Jenn on November 3, 2014 Reply
  • 5 stars

    Hi — Made this last night and reheated this morning. Loved it! Was wondering if you have the nutritional info for this dish? (Unless it’s on here somewhere and I missed it). Thanks!

    - Barbara on November 3, 2014 Reply
    • Hi Barbara, So glad you enjoyed. Just added the nutritional info right underneath the recipe. Sorry about that — I have just recently started adding nutritional data and am still going back and updating older recipes.

      - Jenn on November 3, 2014 Reply
  • what size pan do you use for this dish. Thinking of using individual ramekins. : )

    - Connie on November 2, 2014 Reply
    • Hi Connie, I use a 9-inch oval baking dish. Individual ramekins would be nice :)

      - Jenn on November 3, 2014 Reply
  • 4 stars

    Really good but waaaay too sweet for our household. I cut the brown sugar but will eliminate next time. Skipped the nuts and used craisens. Very good – will try again.

    - N on November 2, 2014 Reply
  • 5 stars

    Terrific! I adore this blog;)

    - Jennifer on October 27, 2014 Reply
  • 5 stars

    Brought this to a campout breakfast and warmed it by the fire. Everyone really liked it, especially as a somewhat healthy alternative to the bacon and egg type dishes that were the norm. Really nice to make this ahead of time for any breakfast occasion, and I’ll have fun mixing up the combinations with whatever I have on hand.

    - egbluesuede on September 4, 2014 Reply
  • 5 stars

    I love this recipe. I have made it a bunch of times with a bunch of different fruit/nut combo’s. Right now I have a apple/ blackberry combo in the oven baking for breakfast for the next 3 days for me and my husband. I use coconut oil over butter and coconut sugar over brown sugar. Yummy!!

    - Kelly on August 12, 2014 Reply
  • 5 stars

    awesome!!! 2 thumbs up! we loved it, and it is healthy, but tastes like cookies

    - Cynthia on August 10, 2014 Reply
    • Actually, I am eating cold leftover from yesterday as I write this. I am going to take some to my parents, as I think they will love it. This is definitely a keeper!

      - Cynthia on August 10, 2014 Reply
    • 5 stars

      used vanilla almond milk instead of reg milk, turned out great!

      - Cynthia on August 21, 2014 Reply
  • I made this for breakfast at a quilters retreat this weekend and it was so good! Easy to make and so delicious. This recipe is a keeper!

    - Molly on May 11, 2014 Reply
  • Thankyou for this recipe i made it & really enjoyed the flavour as well as the comfort of a warm dessert & adding some custard on the side was nice . Thankyou :-)

    - Nanu on April 6, 2014 Reply
  • This is delicious! It’s quite sweet, though scrumptious! My fiancé won’t eat oatmeal but enjoyed this dish. It tastes like a warm apple pie!

    - Ellie on March 31, 2014 Reply
  • This was such a nice, easy variation to our usual stove top oatmeal. I prepared this the evening before (followed recipe exactly but subbed pecans for the walnuts), refrigerated overnight and put it in the oven first thing in the morning. Bonus: the kitchen was warm and cozy and smelled good on a cold spring morning. Oatmeal bread pudding is a perfect description for this. Thank you for yet another great recipe!

    - Liesel on March 31, 2014 Reply
  • Wow! Just made this recipe. So easy and delicious! Sweet, but not too sweet. I ate it for dinner and can’t wait to have it for breakfast!

    - Sarah on March 27, 2014 Reply
  • Omg, I have to try this recipe.

    - Tiffany on March 27, 2014 Reply
  • Thanks!! Looks perfect—in the oven. Much appreciate all of your fantastic recipes, which I have used over and over.

    - jen on March 27, 2014 Reply
  • Can you use steel-cut oats? Same baking time?

    - cheryl wilk on March 27, 2014 Reply
    • Hi Cheryl,

      Unfortunately, steel cut oats won’t work in this recipe. See my reply to Eileen for a link to a baked steel cut oats recipe.

      - Jenn on March 29, 2014 Reply
  • Love the recipe, However I am allergic to eggs. Can I substitute it will flax seeds or any other ingredient?

    - Gina Rani on March 27, 2014 Reply
    • Hi Gina, In this recipe, the eggs help thicken the custard and bind the oats. I think it would work to substitute ground flax seeds w/water or you could try applesauce or mashed bananas. If you make it, please let me know how it turns out!

      - Jenn on March 27, 2014 Reply
  • Hi Jenn,
    This looks delicious!
    Could I use steel cut oats in this recipe? I have an “instant” variety that cooks in 10 mins. Do you think they would cook? Would the traditional ( not instant) cook? Let me know your thoughts.
    Thanks!
    Eileen

    - Eileen on March 27, 2014 Reply

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