Amish-Style Baked Oatmeal with Apples, Raisins and Walnuts

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Take your morning oatmeal up a notch with this comforting baked oatmeal with apples, raisins, and walnuts.

Baking dish of Amish-style baked oatmeal with apples, raisins, and walnuts.

Baked oatmeal is a traditional and comforting Amish breakfast casserole. Unlike regular oatmeal, which is made on the stovetop and has a porridge-like consistency, baked oatmeal 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 walnut topping is a classic. Bonus: it can be made ahead of time and reheats beautifully.

What You’ll Need To Make Amish Baked Oatmeal

baked oatmeal ingredients

Step-by-Step Instructions

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

dry ingredients in bowl

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

liquid ingredients in bowl

Combine the custard with oat mixture and melted butter.

Wet ingredients pouring into a bowl of dry ingredients.

Arrange the chopped apples in a baking dish.

Diced apples in a baking dish.

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

baked oatmeal ready for the oven

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.

Baking dish of Amish-style baked oatmeal with apples, raisins, and walnuts.

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Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts

Take your morning oatmeal up a notch with this comforting baked oatmeal with apples, raisins, and walnuts.

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


  • 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)


  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, ½ 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 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.
  6. 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

Powered by Edamam

  • 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, 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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  • I made this instead of having plain oatmeal and it was so delicious! I will definitely be making it again. I’ve shared the recipe with a few friends as this recipe is a hit! It is just as good reheated in the microwave the next day.

    • — Carolle Lemay on April 14, 2024
    • Reply
  • Should this be served with milk?

    • — Mimi on March 22, 2024
    • Reply
    • Hi Mimi, I never serve it with milk, but you certainly can if you’d like. 😊

      • — Jenn on March 24, 2024
      • Reply
      • This is super delicious!!! The only issue I had was that it took over 1 1/2
        hours to cook and was still a bit moist at that point. I thought I messed up ingredient amounts but doesn’t look like it after checking.
        Definitely will be making it again 🙂

        • — Sherry on March 26, 2024
        • Reply
  • This oatmeal is so delicious! I didn’t have raisins so used craisins which turned out to be a delicious combination with the additional tartness. Next time I will try adding chia. Thank you for another 5 star recipe!!

    • — SJS on March 6, 2024
    • Reply
  • made muffins that turned out good but not great…baked at 325 in convection oven for 35 min to internal temp of 205. What could I add make the mix hold together a bit more. Some flour?

    • — Kary on January 12, 2024
    • Reply
    • Hi Kary, I’m still not certain they’ll hold together well, but adding a bit of flour may help.

      • — Jenn on January 17, 2024
      • Reply
  • I made this yesterday and it’s amazing! I reduced the sugar and butter by half. I also used oat milk which gave it some more sweetness.

    One interesting note – I accidentally left the skin on the apples. Completely foggy brained it. But! It doesn’t seem to make a difference so if you’re looking to save time, that might help.

    • — Priya on January 7, 2024
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  • So good!! I used oat milk which worked fine, and added some cardamom and chopped dates. Will definitely make again!

    • — Bailey on January 7, 2024
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    • I doubled the recipe, put it in a 9×13 pan, increased the cook time by about 10-15 mins, and took it to work. After 10 minutes it was nearly gone and I had everyone in my group stop by my desk to say they loved it. I will be making this again. Thanks for sharing this recipe.

      • — Tracy on February 2, 2024
      • Reply
  • 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!

    • — Natalie on January 1, 2024
    • Reply
  • PERFECT! Everyone loved it!

    • — Denise G. on December 31, 2023
    • Reply
  • 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?

    • — Lindsay on December 10, 2023
    • Reply
    • If you plan on eating it over several days, I’d cut it into squares. Enjoy your upcoming arrival! ❣️

      • — Jenn on December 11, 2023
      • Reply
  • Best recipe ever! I make it every week! Thank you.

    • — Ina M on November 29, 2023
    • Reply
  • 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! 💖

    • — SF Ana on November 24, 2023
    • Reply
  • 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

    • — Carly F on November 16, 2023
    • Reply
  • Would 2 cups of blueberries work instead of apples?

    • — Alissa on November 7, 2023
    • Reply
    • Hi Alissa, If you want to use blueberries, I’d suggest this recipe instead. Hope you enjoy if you make it!

      • — Jenn on November 8, 2023
      • Reply
  • 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?

    • — Lindsay Dyer on October 14, 2023
    • Reply
    • 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!

      • — Jenn on October 16, 2023
      • Reply
  • 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.

    • — Stephanie on October 6, 2023
    • Reply
  • 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!!

    • — Faye on September 28, 2023
    • Reply
  • This is my favorite recipe for baked oatmeal! I cut the brown sugar to 1/2 cup for guests who want it less sweet and put maple syrup on the table for people who like a little more sweetness. Easy to make and so, so good!

    • — Karen on September 27, 2023
    • Reply
  • Yikes – I think I forgot to hit the 5 stars before I posted my comment!

    • — Susan on September 24, 2023
    • Reply
  • This oatmeal is amazing. A few years ago, I made nearly 50 batches and delivered to friends, neighbors, and family as holiday gifts, and nothing I’ve made since can live up to this. It has become my go-to when looking to help out a friend after a new baby, illness, etc because it is nutritious, comforting, and delicious.

    I have to admit I cut the sugar down to 1/4 cup, and it has never been missed. I also sometimes mix in cranberries with the raisins. I do apologize for rating and altering the recipe at the same time, but I can safely say that this has become a cherished family recipe that I expect my kids will be making with their kids. If you knew how picky my son is, you’d understand what a compliment that really is!

    I love your recipes, and appreciate that they are so easy to follow. Thank you for sharing!

    • — Susan on September 24, 2023
    • Reply
  • Can I use dried apricots in place of raisins? I have some I need to use up. Do I need to make any adjustments to the recipe? I’m looking forward to making this dish! Thank you Jenn.

    • — Marianne on September 23, 2023
    • Reply
    • Hi Marianne, dried diced apricots are perfectly fine to use with no other adjustments. Hope you enjoy!

      • — Jenn on September 25, 2023
      • Reply
  • Thank you so very much for this recipe. I used 3/8 c. Splenda brown sugar (which is essentially 3 Tbls. brown sugar) and pecans in place of walnuts just because I love the taste of pecans. Of course I toasted my nuts! No matter which way I made it – with or without raisins and/or apples – it was DELICIOUS!!! Even warmed up on day 2, just as yummy. Great recipe.

    • — Grandma Sue on September 17, 2023
    • Reply
  • Can I use water in place of milk and just increase the butter a little bit?

    • — Aubrey Severne on September 12, 2023
    • Reply
    • Yep 🙂

      • — Jenn on September 12, 2023
      • Reply
  • This is by far the worst recipe I have ever made. I followed it to the letter (except no walnuts). It was tasteless and soggy, I threw most of it away. Where is the flour? Why do use baking powder if there is nothing to rise? Two cups of milk? What a waste of good ingredients.

    • — Kerry on September 7, 2023
    • Reply
    • This is not a bar recipe. This is closer to a custard recipe. It’s supposed to be “soggy” just like bread pudding is supposed to be.

      • — Jacey on September 14, 2023
      • Reply
  • This dish is delicious. Not certain I would like it, I cut the recipe in half. That was a big mistake. Should have made the entire dish, it was that good. Based on some other comments I reduced the sugar, increased the vanilla and added a splash of almond flavor. I’m not sure the sugar needed to be reduced. It depends on how sweet you like your oatmeal. I used a honeycrisp apple and it was perfect. I highly recommend not leaving out the apples. I baked it at 350 degrees for 45 minutes and it came out perfect. I warmed it up the second day in the microwave and it was just as good. I now have an oatmeal dish my husband will eat. Add a scoop of vanilla ice cream and some caramel sauce and you’ll have an amazing dessert. I can’t wait to make this for my in-laws, they’ll love it.

    • — Karen S Sharp on September 1, 2023
    • Reply
  • Hi Jenn, I am not big on apples, do you think banana at bottom of dish would work? If yes, would I have to make any changes to compensate for no apple? Thanks in advance for your answer.

    • — Elle on June 29, 2023
    • Reply
    • This recipe is pretty flexible, so you can get away with bananas here. I’d probably mix them in with everything though, instead of lining the bottom of the pan with them. Please LMK how it turns out!

      • — Jenn on June 30, 2023
      • Reply
    • I didn’t read the recipe all the way through and mixed the apples in and I didn’t add walnuts, I added 1 cup of raisins, couple Tlbls of wheat germ and some chia seeds. It was so amazing! It was even better warmed up the second morning! Loved it!

      • — Bobbi Sandberg on January 25, 2024
      • Reply
  • Always rapidly devoured, warm or cold, by our family. With picky little ones, I shred the apples (don’t have to peel!) and decrease the sugar to 1/4 cup. Once I forgot the and sprinkled it on top and that was good. Very forgiving/flexible recipe. Sometimes I’m too lazy to melt the butter and just skip it. I always bake it in an 11×7 inches (2 Qt, 1.9 L) pan and sometimes it takes a bit longer to bake (probably because of the extra liquid released by shredded apples).

    • — EMA on April 23, 2023
    • Reply

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