Amish-Style Baked Oatmeal with Apples, Raisins and Walnuts

Tested & Perfected Recipes

This baked oatmeal transforms ordinary oatmeal into something special with fruit, nuts and a lightly sweetened custard.

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 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.  Bonus: it can be made ahead of time and it reheats beautifully. 

What you’ll need to make baked oatmeal


How to make it

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.

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Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts

This baked oatmeal transforms ordinary oatmeal into something special with fruit, nuts and a lightly sweetened custard.

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


  • 2 cups old-fashioned rolled oats (not instant)
  • 3/4 cup light brown sugar
  • 1 cup chopped 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)


  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.
  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

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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, 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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  • We used as a springboard for what was on hand and doubled it. Because cooking once to get 2 meals is a sanity saver! Had frozen pears, small handfuls of dried apricots and figs, plus a lone Cortland apple (the best baking apple in my opinion). Did 1/2 cup sugar. And a bag of pecans. The sweetness was just perfect.

    • — Stacy H on January 21, 2022
    • Reply
  • Hi Jenn; what do you think about adding some cranberries to this? I have a half bag leftover. Thanks! Love your site.

    • — Sue Shortley on January 20, 2022
    • Reply
    • Sure, Sue, I think that would be nice. Please LMK how it turns out if you try it!

      • — Jenn on January 20, 2022
      • Reply
  • Can this be made in individual servings- such as wide mouth canning jars or tartlet pans?

    • — Beth on January 2, 2022
    • Reply
    • Hi Beth, Sure that should work (as long as you can put canning jars in the oven). Individual portions may not take as long to bake so keep a close eye on them. Hope you enjoy!

      • — Jenn on January 3, 2022
      • Reply
  • Is there a way to search comments? I want to see what changes others made with types of milk, fruit, frozen berries or not, sugar substitutes, and ways to eliminate – apples are already sweet. I do not drink cow’s milk and regularly make rice pudding with soy milk – so guess it would work here – but wondering if anyone tried dried buttermilk, soy, cow’s milk product, and how it was?

    • — Madeleine on December 28, 2021
    • Reply
    • Hi Madeleine, unfortunately, there’s not a search function for the comments. You can use the find feature on your computer and type in a word that may take you to some comments that would be relevant to you. Regarding your questions: 1) I think a non-dairy milk would work here but wouldn’t recommend buttermilk. I haven’t tried this dish with anything but brown sugar, but I suspect the stevia/agave blend should work. I’d love to hear how it turns out! 2) If you want to use berries, I’d recommend this recipe instead (and frozen blueberries will work). 3) I haven’t tried this with a sugar substitute but I think it would work. Hope that helps!

      • — Jenn on December 29, 2021
      • Reply
  • I love love love this recipe! We live in NE Washington and it was 14 degrees this morning (it’s only mid November). Our winters are long and very cold and this baked oatmeal is our go to most mornings. It’s a perfect start to our day! I’ve taken a couple of liberties and used dried cranberries instead of raisins and sometimes add ground flax. Thank you!

    • — Melinda on November 17, 2021
    • Reply
  • Can this be prepared, baked, and frozen for the future?

    • — Jen on November 14, 2021
    • Reply
    • Yep — see the bottom of the recipe for freezer-friendly instructions. Hope you enjoy!

      • — Jenn on November 15, 2021
      • Reply
    • Hi there! Can this be make without nuts? Also as opposed to using fresh apples could one used diced up dried apple rings?

      • — Darrin on December 19, 2021
      • Reply
      • Hi Darrin, You can just omit the nuts, but I wouldn’t recommend using the dried apples. Hope you enjoy if you make it!

        • — Jenn on December 20, 2021
        • Reply
  • We love baked oatmeal at my house. Another similar recipe calls for a 400 degree oven. . This recipe at 325, was not nearly ready after 55 minutes. I raised it to 370 to completely cook. Great taste!

    • — Carol H on November 14, 2021
    • Reply
  • This is delicious. It reminds me of bread pudding. This is the best baked oatmeal recipe that I have ever tried. Thank you for sharing!

    • — Debbie Kane on November 2, 2021
    • Reply
  • I always enjoy your recipes but this one needed tweaking for me. I used half the sugar called for. I didn’t care for the texture. I am going to try mixing all ingredients together and letting it sit in the refrigerator overnight and then baking it. I liked that the oatmeal had added protein.

    • — Carol Vance on October 29, 2021
    • Reply
  • This tastes amazing! I skipped the raisins and only added 20 grams of sugar. The rosted walnuts on top are my favourite part.

    • — Josi on October 19, 2021
    • Reply

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