Amish-Style Baked Oatmeal with Apples, Raisins and Walnuts
This post may contain affiliate links. Read my full disclosure policy.
Take your morning oatmeal up a notch with this comforting 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 and morning glory, 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.Â
What you’ll need to make baked oatmeal with Apples, Raisins & Walnuts
Step-by-Step Instructions
Begin by combining the oats, half of the nuts, raisins, brown sugar, baking powder, salt and cinnamon in a bowl.
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 walnuts over top.
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.
You may also like
- Steel Cut Oatmeal with Maple Syrup, Currants, and Coconut
- Boozy Caramel French Toast Casserole
- Baked Apple French Toast
- Blueberry Baked Oatmeal
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.
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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!
Yikes – I think I forgot to hit the 5 stars before I posted my comment!
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!
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
Hi Marianne, dried diced apricots are perfectly fine to use with no other adjustments. Hope you enjoy!
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.
Can I use water in place of milk and just increase the butter a little bit?
Yep 🙂
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.
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.
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.
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.
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!
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).