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.

Baked-Oatmeal-with-Apples-and-RaisinsYou may also like

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

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.

See more recipes:

Reviews & Comments

  • I have made the following changes. Exclude butter and use a piece of parchment paper to line the pan. Replace the cows milk with oat milk. Replace the eggs with 2 tbs flax meal. Replace the brown sugar with real maple syrup. Super yummy! I make a batch at the start of the week. Sometimes I do apples and pecans. Sometimes blueberries (frozen – really easy).

    • — Carolyn on January 18, 2021
    • Reply
  • Really really delicious! I only used 2 TBSP of brown sugar. Added 1 extra apple, so 3 in total. Will definitely make it again!

    • — Nici on January 10, 2021
    • Reply
  • I’d love to know if anyone has tried to, or could advise on, using overnight-soaked steel cuts oats instead. My thinking is that I’d have to pre-cook them to about 50% doneness before combining into the casserole…?

    • — Claire D. on January 2, 2021
    • Reply
    • There’s a baked oatmeal recipe using steel cut oats on the “Alexandra’s” cooking blog. I believe that she uses steel cut oats right out of the package.

      • — Kathy on January 9, 2021
      • Reply
  • I’ve tried this twice with different fruit combinations and it is a winner. Leftovers are great! Made once as written and once with blueberries and peaches. I really cut back the sugar—used 1/4 c. the first time and 2T the second, didn’t miss it at all. Also cut the raisins and nuts in half the second time to lower the calories—still delicious!

    • — Mary Foarde on January 1, 2021
    • Reply
  • This is a wonderful recipe. Can’t wait to have the leftovers tomorrow. The first time I made it, I didn’t have raisins and didn’t want to venture out with COVID worries so I substituted quartered grapes for the raisins and they were great.

    • — Karen on December 23, 2020
    • Reply
  • Have started making this weekly. I only use 1/3 cup sugar and we prefer pecans. So yummy.

    • — MEL on December 5, 2020
    • Reply
  • I enjoyed this recipe! I plan to serve this for a Christmas breakfast take-away for our church members (mostly older and stuck at home) using pears and dried cranberries. I would like to bake it in 9 x 13″ pans. Should I use 1 1/2 recipe for a 9 X 13 ” pan or two recipes? How many servings should be cut from each pan? I was hoping to cut 12 servings but…if I double the recipe the servings would be thicker. Does that matter? I plan to bake it soon, cut it in servings and wrap individual pieces, then freeze each serving. On Christmas eve day folks would pick up (or they will be delivered) the “boxes” with the frozen piece and reheat it Christmas Day. Suggestions for directions for reheating in the microwave? We have considered adding a snack bag with three sausage links for reheating, Or ham? or pre-cooked bacon?
    Any suggestions would be so appreciated!

    • — Virginia on November 26, 2020
    • Reply
    • Sure, Virginia, How nice that you’re doing that! I would double this and bake it in a 9 x 13 dish. It will be a bit thicker so you may need to add just a few minutes to the baking time. To reheat, they can just pop their piece into the microwave and heat on high for about 90 seconds or until hot in the center. Hope everyone enjoys! Regarding some sort of pork option, the only thing that comes to mind (from my recipes) is this candied bacon. Full disclosure — this is definitely best if eaten shortly after it’s made as if made ahead it will lose its crispiness.

      • — Jenn on November 27, 2020
      • Reply
      • Thanks so much for your encouragement! And for responding so quickly! I will include the microwave directions. Do you think I could cut it (a double recipe baked in a 9 x 13 pan) in 12 pieces? I’m also toying with the idea of baking it in the jumbo muffin tins (using liners), and freezing them in sandwich bags. I have pears that are ripe so will experiment with the jumbo muffin pan today.
        I will explore the candied bacon!
        I am excited to put some time and energy into this project as I think they will be delighted to open the “gift”.

        • — Virginia on November 27, 2020
        • Reply
        • Yes, I think this would nicely serve 12. 🙂

          • — Jenn on November 27, 2020
          • Reply
  • Made this recipe for my family this morning and they loved it! I don’t even eat oatmeal, and I had to have some myself cause it smelled so yummy. Great flavor!

    • — Eboni on November 22, 2020
    • Reply
  • First time making this recipe. It is awesome. My husband and I could hardly stop eating it.

    • — Lou Ann on November 21, 2020
    • Reply
  • Delicious! I didn’t have raisins, so I chopped up some unsweetened dates and substituted pecans for the walnuts. Was just a little too sweet for me. Very versatile recipe that tolerates tweaks. The second time I switched out the apples for shredded carrots – it tasted like carrot cake. I plan to make a version of this recipe weekly – it’s that good!

    • — Cyndi on November 8, 2020
    • Reply
  • This is amazing. We have made this exactly as written at least a dozen times and always great. I have to say we have tried other recipes of yours and you are our favorite internet chef!!

    • — Gloria on October 29, 2020
    • Reply
  • Should the milk and eggs be at room temperature before assembling?


    • — Ellen Darrah-Schenk on October 28, 2020
    • Reply
    • Hi Ellen, It’s not necessary for this. Hope you enjoy!

      • — Jenn on October 28, 2020
      • Reply
  • I have made this recipes for a couple of years and its always turned out perfect… whether I use apples, blueberries or blackberries. I do cut the sugar to 1/3 cup and then if I need to sweeten it a bit when eating I add add a smidgen of maple syrup (or a tad more!) Cold or warm … I can eat it any way! Thank you for your delicious and easy to make recipes.

    • — Kimberley on October 25, 2020
    • Reply
  • Absolutely delicious! Don’t have Instagram or would submit a picture.
    So glad to find your blog, needed major recipe help. Can’t wait to try all your other recipes. Thanks!

    • — Sandra D on October 18, 2020
    • Reply
  • I’ve fallen in ❤️ with so many of your scrumptious recipes. You’re my go to chef for new and inspired recipes. This morning I made Amish oatmeal for the second time…perfect for a chilly New Hampshire autumn morning. Thank you for a happy foodie journey😊.

    • — Anita Friedrich on October 9, 2020
    • Reply
  • We continue to serve this oatmeal as a weekly special at Ober Easy Diner. Its such a unique way to serve oatmeal — our customers just can’t get enough of it. This is incredibly simply to make — you have to give it a try, especially with the cool fall mornings upon us! We also mix it up on occasion and serve the blueberry baked oatmeal — that too makes for a wonderful breakfast!

    Jenn is well known to all at the Diner as many of her recipes are made weekly and fill our bakery and desert display. Maybe someday we can get Jenn to come out to NH and visit!

    I have not found another site that comes close to matching the breadth of recipes, clear instructions, and great presentation that I have come accustomed to with Jenn’s onceuponachef site!

    Jenn thank you so much for all of the great recipe’s our customers are thankful as well.

    BTW, this weekend I am making your bourbon pecan pie for the restaurant — I can’t wait to make it — it looks like a blast and can’t wait to taste it!

    • — Tim Ober on October 9, 2020
    • Reply
    • I’m so flattered that you use my recipes at your diner and thrilled to hear they are well-received by your customers. 🙂 I hope your business is faring okay during this crazy time!

      • — Jenn on October 9, 2020
      • Reply
    • I couldn’t agree more with you Tim! I run a B&B and make Jenn’s recipes all the time, and they’re always a huge hit with the guests! If you haven’t tried it yet, I would highly recommend her Baked apple french toast. It’s just incredible, and such a nice dish to serve in the fall.

      Thank you Jenn for all the wonderful recipes!

      • — Evonna on October 9, 2020
      • Reply
      • 💗

        • — Jenn on October 9, 2020
        • Reply
  • So good!

    • — Fern on October 5, 2020
    • Reply
  • I made this but used dried cherries instead of raisins and pecans rather than walnuts. the cherries added an incredible burst of flavor. This will definitely be a go to favorite. It was brought to a breakfast covered dish and lots of recipe requests were received.

    • — Ellen Z. on September 26, 2020
    • Reply
  • This recipe is everything I hoped it would be! The flavor and texture are wonderful. I didn’t have quite enough rolled oats so I had to use half instant oats, but it turned out just fine. There’s loads of oatmeal and isn’t super-sweet so it doesn’t taste like a dessert. It’s exactly what I wanted. Restraining myself from eating the entire thing is proving very difficult.

    • — Aimee Stephenson on September 17, 2020
    • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.