Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts

Tested & Perfected Recipes

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

baked oatmeal

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.

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 & 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 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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Reviews & Comments

  • Made this recipe, we ate it all, made it again the next day and we are working on that dish!! Very good and good for you and very easy! I used a 9 by 11 by 3 inch deep pyrex dish and glad I did. It really needed it. Not a big raisin fan so I used another 1/2 of an apple and it was fine. I had Granny Smith apples and they worked very well. The sweetness was just right for us. (just 2 oldies hangin’ around). I would serve this to overnight guest for breakfast.

    • — Charlaine on July 13, 2019
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  • I love this stuff. I cut back a little on the sugar. Then, I serve it warm with milk and a little maple syrup (my sister-in-law’s idea.) Also, I divide it into 2 6-cup glass pans, bake both and freeze one. Now I have the cookbook.

    • — Carol on June 25, 2019
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    • Glad you like this and thanks for purchasing the cookbook! 🙂

      • — Jenn on June 25, 2019
      • Reply
  • This is really good and pretty easy. My 5 and 1 year old devour it and they are picky. We just omit the nuts because we don’t like them. This also works with 3 minute oats.

    • — Amanda on June 16, 2019
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  • Delicious. I did cut the sugar to 1/4 cup because I don’t like sweet oatmeal. Used half raisins and half dried cranberries (ran out of raisins). Added an extra apple because it needed to be used. Great brunch and am looking forwards to the leftover tomorrow. Thanks for another great recipe.

    • — Ty on June 10, 2019
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  • Hi Jenn, I would love to try this recipe but I have noticed that when I select metric measurement, it still shows the measures in cups. Could I trouble you to update please? Thank you in advance.

    • — Nenny on May 24, 2019
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    • Sorry about that, Nenny — I just updated it. Hope you enjoy! 🙂

      • — Jenn on May 24, 2019
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      • So I made this today and it was scrumptious. I normally don’t tweak recipes when I make them for the first time as I like to experience it as-is before I make any changes if necessary (which haven’t been necessary in Jenn’s recipes that I have tried). So whilst I have serious sweet tooth, for some reason, I don’t like sugar in my porridge (that’s what we call oatmeal on this side of the pond), I normally go for fresh fruits and/or nuts so I contemplated for quite a while about the sugar in this recipe. In the end, I left it out and added in a handful of fresh blueberries. It’s for breakfast but I couldn’t wait till morning so I have just tried a small scoop with some plain youghurt over it and I love it. So crunchy and full of flavour. I am sure it would be even better with the sugar but it’s good enough for me. Thank you so much for the recipe. I haven’t made the last of it 😋

        • — Nenny on May 27, 2019
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  • This is easy and soooo good! I use half a cup of brown sugar instead of 3/4 and find that to be sweet enough. Trying today with prunes because I was out of raisins. Everyone who has tried this in the family has absolutely loved it.

    • — Patricia on April 28, 2019
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  • This recipe is great! I double the amount of apples and only use a half cup of brown sugar.

    • — Leslie on April 20, 2019
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  • This is absolutely fabulous! I make it about once a week. I usually put it together the night before and bake in the morning to save time. I find that slightly undercooking produces a better result and keeps the oatmeal from getting too dry. I also reduce the sugar slightly.

    • — Maegan Hemphill on April 12, 2019
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  • Is it possible to adapt this recipe to use steel cut oats in place of rolled oats? It sounds like a lovely recipe. Am looking forward to trying.

    • — H on April 11, 2019
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    • Hi H, Unfortunately, this won’t work with steel cut oats. Sorry!

      • — Jenn on April 12, 2019
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  • I made this tonight to have already cooked for the morning. I doubled the recipe because I’m taking it to work to share. I cooked it for 45 min and it’s very golden on top so I pulled it. It spelled delicious so of course I tried it. Wow!! It’s fantastic!! I was worried because it had a little more liquid on the bottom than I thought it would. I let it sit for a little and…perfect! Thanks for sharing your recipe. I’m sure my coworkers will love it too.

    • — Cathy A. on March 21, 2019
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  • I made this today but used pecans and almond extract and left out the apples and raisins. I added bananas after it was cooked. AMAZZZIIIIING! Thank you!

    • — Lisa McClymonds on February 21, 2019
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  • This recipe obviously doesn’t need my review … but I’ve just finished a bowl. I made this at Christmas and put some in the freezer. It’s snowing and blowing where I am, I’m seven days into a cold/flu and this was just so good – delicious, hot, nourishing, comfort food. I feel like someone gave me a present. As it was Christmas when I made it I added dried cranberries and subbed grand marnier for the vanilla just because … booze.

    • — Amaris on February 13, 2019
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    • 🙂 Hope you’re feeling better soon!

      • — Jenn on February 14, 2019
      • Reply
  • Hi Jen:

    I was wondering if this would taste just as good with cranberries instead of raisins?

    • — Debbie Rodriguez on February 13, 2019
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    • Hi Debbie, I think it’d work well.

      • — Jenn on February 13, 2019
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  • I made this for the second time this morning, and I can see it becoming a staple for not only breakfast, but as a snack later in the day. Definitely a five star winner! I made mine with apples, dried cranberries and roasted pecans, simply because that was what I had on hand. Thank you for a wonderful recipe!

    • — Pam on February 7, 2019
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  • Dear Jenn, I made this recipe and it’s great! I loved it !!! My husband would also like it very much, but he has problems with the digestion of oatmeal. Is there anything that could replace oats in this recipe? Please help!

    • — Marijeta on January 11, 2019
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    • Glad you enjoyed it! I’ve only used oats here and don’t know of any appropriate substitute for them. I did see this article online that may help with some ideas. Please let me know if you try one – I’d love to hear how it turns out!

      • — Jenn on January 13, 2019
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  • OMG! Delicious & plenty left for husband’s breakfast all week long. Thank you for sharing.

    • — Jody Russell on December 30, 2018
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  • Another keeper for sure! Because it’s just my husband and me, I cut the recipe in half (actually used only 1/8 cup of brown sugar) and it was wonderful! I know I baked it a little too long, but we ate every bit! I added a splash of cream to my bowl. 😁. Instead of 40 minutes, what do you think should be the timing? I used a round 1 1/2 quart glass casserole. Also, I didn’t bother with peeling the apple – all good!

    • — Sandra on December 4, 2018
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    • Hi Sandra, I’d suggest pulling it out of the oven after about 35 minutes (just make sure the oats are set). Glad you enjoy it! 🙂

      • — Jenn on December 4, 2018
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  • We love this but have friends coming for Xmas who do not eat grains…can I substitute Almond flour for the Oats… will lose texture but maybe I can add some ground nuts or coconut.. thanks in advance. Love this blog and love your cookbook.

    • — Robbie on November 30, 2018
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    • Hi Robbie, Unfortunately, I don’t think this would work with almond flour. I’m not sure if you’re willing to consider a dessert, but if so, this flourless chocolate almond cake would work nicely.

      • — Jenn on November 30, 2018
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  • This is SO delicious!!! Made exactly as written and wouldn’t change a thing. Can’t wait to make this again.

    • — LisaR on November 24, 2018
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  • I would like to make this using frozen peaches, but when thawed they generate a lot of juice. Can I keep all the juice for flavour or do I need to drain the peaches? If I do need to drain, can I replace some of the milk with peach juice?

    • — ElisabethL on November 20, 2018
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    • Hi Elisabeth, This recipe is very forgiving; it should work even if there’s some extra liquid so I wouldn’t bother.

      • — Jenn on November 20, 2018
      • Reply
  • This has become a staple to our breakfast menu. I’ve never liked hot oatmeal, so this recipe intrigued me. My husband and I loved it; have since made it with pears and pecans. I doubled the recipe and baked in a 13 x 9 pan for family and my brother-in-law stated it was one of the “top 5 best breakfasts” he ever had – high praise! Thanks for another winner, Jenn!

    • — Pam S. on November 15, 2018
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  • This is really good! Warning to others though that if you’re using slightly less than 2 cups oats, like even just 1/4 cup less, the 1 tsp baking powder will be too much. Was really surprised how much of the bitter baking powder taste came through despite the oats mixture being just a hair under 2 cups and everything else the same.

    • — Brooke on October 23, 2018
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  • Made this last night and it was delicious!! I read all the reviews beforehand and like many others, made modifications accordingly.

    I ended up omitting sugar and the raisins altogether; only chopped up about 1/3 cup hazelnuts (the only nuts I had on hand); used unsweetened almond milk and coconut oil instead; mashed up two large bananas in place of the egg in the milk mixture; and used more cinnamon than what the recipe called for in addition to adding some allspice and nutmeg and a dash of almond extract too!

    Next time I would toast up any nuts in a pan on the stove top beforehand to give the dish a nuttier flavor, and experiment with other fruit and topping combinations. I am thinking of adding even more almond extract, perhaps some unsweetened coconut flakes, and even some chopped up pieces of an unsweetened 100% cacao chocolate bar!

    • — Amy on October 21, 2018
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  • It is true comfort food. Absolutely delicious and easy to make!

    • — Sharon on October 13, 2018
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  • This oatmeal has become a breakfast staple in my home. Since it reheats so nicely I just make it Sunday night and I have a a dish that lasts a few days into the week. In an attempt to stay within my paleo eating plan I took out the sugar and used a bit of honey and mashed up ripe banana, my kids still loved it!
    Thank you for another great recipe!

    • — Clara on October 7, 2018
    • Reply
  • I absolutely love this dish. I added 1cup of buttscotch morsels to give it a caramel-like addition and then divided it into 6 individual ramekins. After baking, I freeze four of them, wrapped individually, for later use. Later, I take one or two out and thaw overnight in the fridge. In the morning I add a bit of milk and reheat. All ready to go.

    • — Laura Lloyd on October 6, 2018
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  • I love this recipe, so delicious and easy to make! I do reduce the sugar somewhat. It reheats wonderfully, allowing for quick and nutritious breakfasts throughout the week!

    • — Mary on October 4, 2018
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  • This oatmeal has become a mainstay in our house! It comes out perfectly, as all Jenn’s recipes do, and is so delicious. You could easily serve this to house guests or as part of a brunch. So good!

    • — Sharon Dolton on October 4, 2018
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  • Hey Jennifer! I’m on the LAZY side and make this with Red Mill Muesli. That way all the topping ingredients are already mixed in 🤗. Another FABULOUS AND HEARTY recipe.

    • — Monica on September 19, 2018
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  • I just made this for breakfast on a beautiful Saturday morning.
    It’s good.
    I didn’t add the brown sugar in favor of just the added fruit. I also used unsweetened coconut milk. I added a bit of allspice just because I like it.
    In the future, I would add a bit of sweetener, pure applesauce, pure maple syrup or agave.
    But it’s really good, hearty, and a healthy treat.

    • — Jill T on August 18, 2018
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  • Really really good! My household devoured this. I used unsweetened Coconut milk (so delicious brand), 1/3 cup coconut sugar, 1/2 cup coconut flakes, unpeeled Granny Smith apples, and 1/4 cup toasted pecans (none on top).

    • — Kelsey on July 27, 2018
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  • Hoping to make this tomorrow… one question: when substituting almond milk for the milk, should I use unsweetened plain or another type of almond milk? (I plan to reduce the brown sugar to 1/4 cup as many have suggested.) Thanks in advance!

    • — P on July 9, 2018
    • Reply
    • Yes unsweetened plain will work. Enjoy!

      • — Jenn on July 9, 2018
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  • Just. YUM. I didn’t peel my apples (because I was lazy). Used whole walnuts and it was delicious. Crunchy, creamy, not too rich but juuuust right! Thanks a bunch!

    • — Andrea on May 13, 2018
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  • Oh my goodness!!!!! This dish is awesome. My husband has refused to eat, or even try, oatmeal since our marriage YEARS ago. When placing this dish before him, I didn’t tell him it was oatmeal and he just dove in with gusto and didn’t slow up until his bowl was clean. Good job Jenn! Thank you for this blog and your patience when answering the questions. I hope your book sits in the kitchen of all households where cooking is enjoyed.

    • — Jane on May 8, 2018
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  • Can u make this the night before and then bake next morning..?

    • — Susan Michael on May 3, 2018
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    • Definitely – hope you enjoy!

      • — Jenn on May 3, 2018
      • Reply
  • This has become my breakfast staple, with a few modifications. I used mixed dried fruit instead of raisins. I have reduced the brown sugar to just a tablespoon or two. I don’t peel the apples.

    • — Michelle on April 24, 2018
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  • This is really lovely, I brought it to a women’s bible study with honey Greek yougurt and it was a huge hit! Everyone was asking me for the recipe. Thank you for another great recipe!

    • — Rachel on April 11, 2018
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  • My family loves this recipe on a cold weekend morning. With my oven, I need to let it cook for one hour.

    • — Jane C. on March 25, 2018
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  • Made exactly as posted. We didn’t like it at all. I think it was the milk/ egg mixture that made it have a weird texture, not at all what we expected. Perhaps it was that our own expectations were wrong, but with all the great reviews we were disappointed. In order not to waste the ingredients, we added some more fruit and crumble topping , heated it and had it with ice cream as a dessert, but not as good as regular apple crisp. Sorry!

    • — Colleen on March 17, 2018
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    • I don’t think this is an apple crisp recipe…it’s a more delicious oatmeal for breakfast…or lunch or…

      • — Tish on February 27, 2019
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    • Why would you think it would be an apple crisp? The recipe clearly states that it is a baked oatmeal. You didn’t read it clearly and your expectations were out of line, that doesn’t reflect on the quality of the recipe..

      • — JLH on February 28, 2019
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      • Totally agree!!!

        • — RU on July 21, 2019
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  • This is a huge hit in our house, and I make it every weekend. I think it’s a little sweet, so I reduce the sugar to 1/2 cup. I also don’t like too many nuts so I also reduce that to 1/2 cup. I also prefer pecans over walnuts. My favorite apple to use with this is Fuji.

    • — Jennifer on March 8, 2018
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  • This Amish Oatmeal is absolutely fantastic! I had been looking for an oatmeal recipe that I would love, because, frankly, I really don’t like your average mushy oatmeal. But, I also know how good oatmeal is for you. I love this sooo much! I did change things a bit. I totally eliminated the sugar, and an extra apple plus any fruit I want add. Blueberries, who,e cranberries and half sugar craisins top my list. I also use almond milk. I make it just about every week and eat it almost every day. I love topping it with a low sugar yogurt and a banana. Yum!

    • — Julianne Warshauer on March 3, 2018
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  • The balance of flavors in this dish was delicious. Just the right amount of cinnamon and apple. The recipe was easy to make and was a good way for me to use up the extra oatmeal in my pantry. I made a large batch and put the leftovers in the fridge, so having it the next day was a little dry, but adding almond milk just before serving helped.

    • — Selena on March 1, 2018
    • Reply
  • This is my all-time favorite breakfast recipe. I have made it several times and shared the oatmeal and recipe with friends. I cut the sugar by half and add different dried fruits like apricots or cranberries. It stores well in the refrigerator for quick breakfasts for up to a week! Yum.

    • — Cary Davis on March 1, 2018
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  • This was so hearty and delicious! I don’t care for raisins and didn’t have any apples on hand so I used peaches. It was still yummy but can’t wait to make it with apples. It was much more than needed for just my husband and I but was I happy about this as I ate it for breakfast all week. Highly recommend!

    • — Tammy Tamayo on March 1, 2018
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  • Can I use frozen fruit and if so any adjustments? I love your recipes, when I found this and then saw it was you I knew it’s going to be great.

    • — barbara on February 20, 2018
    • Reply
    • Hi Barbara, glad you enjoy the recipes! 🙂 You can use frozen fruit here with no adjustments needed. Enjoy!

      • — Jenn on February 21, 2018
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  • I absolutely love this recipe. It has become a permanent addition to my weekly meal prep for months now. I love switching up the fruit and nuts. Thanks so much for making my mornings easier.

    • — Ivy on February 14, 2018
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  • I have made this several times and love it! I’ve used quick oats and salted butter with no problem. I use chopped dates or dried cranberries instead of raisins. I love it for a bedtime snack and I also give some to my dog who loves it (not with raisins – dogs can’t have raisins!)

    • — Ellen Grabe on February 5, 2018
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  • This is a great recipe. I made it the night before and baked it the next morning. I did as suggested and used 1/3 cup of brown sugar. It smelled wonderful while baking. It makes a good, satisfying breakfast and we even ate it for dessert after Sunday dinner! Would be a great breakfast for overnight guests.

    • — Ellen Young on February 1, 2018
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  • I made this for my daughter and her friends over the holiday break and they LOVED it! I added some seasonal dried cranberries and walnuts and everyone really enjoyed it.

    • — Tierney on January 31, 2018
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  • I make this all the time and add different fruits. I’m allergic to walnuts so I have used pecans instead.

    • — Yvette Hoeltzle on January 22, 2018
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  • Hi. Can you double the recipe. If so what pan and how long do you cook ? Thanks!

    • — Lisa on January 20, 2018
    • Reply
    • Hi Lisa, you can definitely double this and bake it in a 9 x 13 dish. You may need to add just a few minutes to the baking time. Hope you enjoy!

      • — Jenn on January 21, 2018
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  • I have been making this for years and it gets rave reviews every time! I change up the filling depending on time of the year, some of the favorites are pear and pecan, peach and pecan, and chocolate and cherry. I also substitute Splenda/Truvia brown sugar blend, for a lower sugar version. I highly recommend, you won’t regret it!

    • — Margie on January 1, 2018
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  • Yum! Breakfast, Lunch & Dinner. I have made this three times now and family have eaten it at all times of the day and night.
    Easy and fun to make and forgiving if you don’t have the exact ingredients. I threw in a handful of fresh raspberries and blueberries last time I made it.

    • — Kathryn on December 30, 2017
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  • This was so yummy! I made some modifications to make this dish vegan and it was a hit!

    I used 1/4C of Brown sugar as suggested by other reveiwers, used quick oats to bake faster took 20 mins instead, substituted almond milk for milk, used cranberries instead of raisins, made 2 flax eggs (2 tablespoons of flax meal and 6 tablespoons of water). I also sliced and apples and cut them into smaller prices and accidently measured 2 Tablesspoons of Cinnamon instead of 2 teaspoons and it was still good. This yeilded 10 servings for me because I put a few spoonfuls in 1 cup mason jars. To top it all off I tiny bit a Maple syrup to satisfy my sweet tooth.

    This recipe will definitely be a household staple, so much flavor I’m getting ready to make another batch!!! Thanks so much for this delicious receipe!!!

    • — Dash on December 19, 2017
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  • This was so good! The flavor was perfect. The top was perfectly crunchy and I love the custard element. Yum! I will definitely be making this again, although I might leave out the raisens next time. I decided I don’t love them although ate them anyways 🙂 I should also add that I was in a hurry so I cooked it at 350 instead of 325 for about 40 minutes and it turned out great.

    • — Emily on December 5, 2017
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  • I made this recipe as is – it looked delicious and smelled delicious as it was baking. I found that it was too sweet for me so will dial back the sugar. I will also dial back the butter just a bit. Planning on making this for Christmas morning for those who will be staying overnight. This recipe will stay in my breakfast rotation.

    • — Gabby on December 5, 2017
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  • This has become our family’s favorite weekend breakfast. It’s super easy and delicious. When I cook, I like to use ingredients that I have readily available, so I experiment a lot and I found that we liked dried cranberries substituted for the raisins. I’ve also used some home made prune plum sauce drizzled over top. I’m looking forward to trying other breakfast recipes from your collection.

    • — Susan Wischlinski on December 2, 2017
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  • Baked oatmeal? I wasn’t sure but I tried the recipe. The first time I made it I substituted dates for the raisins and added some fresh blueberries. Delicious. The subsequent times I made it, like many others, I decreased the sugar by half. I’ve made it with dried fruits like apricots and cherries but my family loves it best when I make it with fresh blueberries.

    • — Mary Becker on December 1, 2017
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  • Just made this baked oatmeal yesterday for our family’s “Cookie Day.” Each year on the Ann of my mom’s death, my daughters, grandkids and I get together to make cookies using Mom’s handwritten recipes. We start early, so I make breakfast for everyone. This baked oatmeal was a hit with young and old! Both daughters promptly asked for the recipe.

    • — Paula M on November 30, 2017
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    • Paula, my comment has little to do with the recipe itself…I just wanted to say that I think the way you honor your mother’s memory is lovely, and so meaningful!

      • — I-Rod on December 28, 2017
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  • The best and my new favorite go-to breakfast treat. Filling, delicious, full of textures, can be changed to add favorite fruits–just nothing wrong with this recipe. Made it for a large crowd for day after Thanksgiving. Everyone asked for more.

  • I really loved this oatmeal but I cut the sugar back to 1/4 cup and it was perfect.

    • — Dale Hollmen on November 28, 2017
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  • This dish is delicious; however the prep time is not 10 minutes but more like 40. You’ll need at least 6 apples and it takes more time to peel and chop up than 2 apples. Bake time is more like 50 minutes unless you prefer hard apples.

    • — Nancy on November 5, 2017
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  • I made this today for the first time. I make a lot of crockpot steel cut oatmeal and have learned that I like far less sugar than most recipes call for. Usually there is enough sugar from the fruit that I don’t miss it. So I cut the brown sugar back to 1/4 cup. I wasn’t paying attention to what I was doing and added baking soda by mistake. After googling it, I see that as long as there is an acid in the recipe, it isn’t a problem. So I was okay because the acid in milk. The other big change was that I left the butter out completely just to be healthier. I LOVE butter but I promise that this oatmeal is so good without it that you would never miss it!! Even without it, the oatmeal was creamy and delicious. I wanted the flavor of my favorIt’s oatmeal cookies, so added 1/4 tsp of nutmeg. I baked them up in a pan that you make hamburger buns in and it filled the 6 spaces perfectly to give individual servings that I can package for work. (Bake 25 mins). SO delicious And easy to make healthy changes.

    • — .LYnda on October 16, 2017
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  • Hi Jenn, Really love your recipes and as usual, can hardly wait to try this one! I am planning a special family breakfast and would like to bake in individual ramekins (~8 oz). What is your recommendation on adjusting the baking time?

    • — Renae on October 6, 2017
    • Reply
    • So glad you like the recipes, Renae! I’ve never prepared these in ramekins, but I think they’ll be nice that way. I’d suggest checking them at about 20 minutes; just keep an eye on them!

      • — Jenn on October 6, 2017
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  • How long should I keep leftovers in the fridge before freezing?

    • This should keep nicely in the fridge for about 5 days. Enjoy!

      • — Jenn on October 2, 2017
      • Reply
  • Baked as directed. Delicious with plain yogurt!

    • — Karen on October 1, 2017
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  • I haven’t made this yet and would like to try it. But I don’t like to eat a lot of sugar so not sure it’s a good recipe for me. The nutrition info you give says this dish has 46 grams of sugar. That’s a lot of sugar and I’m trying to figure out where all the sugar is from or is it a misprint?

    • Hi Linda, Thanks for catching that – it was a typo. The sugar is still relatively high though because of the brown sugar, raisins and apples. Feel free to reduce the brown sugar as necessary.

  • This is one of my favorite breakfast dishes. It is really versatile, which I love. I’ve made it with many different variations/substitutions due to my son’s various food allergies. The great thing about this recipe is that it is delicious if you follow the recipe to the letter, and also if you need to modify due to allergies or lack of a certain ingredient. I have subbed coconut milk for milk, flax seed eggs for eggs, taken out the brown sugar, and taken out the nuts at any given time. I usually make the original recipe for my husband and I, except we omit the nuts and sugar, and I like to add raspberries in it as well. I find that if you serve with real maple syrup, you don’t miss the brown sugar too much. It freezes really well and is great to put together ahead of time for a busy day or for when you have company.

  • I made this oatmeal but with frozen blueberries and no raisins, and really enjoyed it!

  • Hi Jenn. This is one of my favorite fall/winter breakfast recipes. I make this on Sunday and just reheat it all week long. Sometimes I switch up the walnuts for pecans. It’s so delicious!

  • This is great! I made it for guests and they loved It! My son’s girlfriend will not eat raisins. So I made it once for her without the raisins. Still delish!

  • I love this (posted earlier)… make it this way (except sub applesauce for oil and cut brown sugar in half). OR make it with blueberries. YUM. BUT now – as fall is coming – I’m thinking it would be amazing with pumpkin and pumpkin pie spice. I’m wondering how to adjust given the moisture in the pumpkin. Anyone tried this? Advice?

  • The recipe was a hit with my elderly mother and my husband. I added chopped dates in place of the raisins. It taste good hot or cold. The next time I make it my mom requested I use dried apricots.

  • I absolutely LOVE the white baking dish you have pictured in your review. Where can I buy the same one? Thanks!!

    • Hi Andrea, I’ve had that for so long (it may have been a wedding gift) I honestly don’t recall where it came from–sorry!

  • I made the Amish style baked oatmeal and the Raspberry Jam Bars for a group of women I was hosting. Great cooks, all of them! They loved both dishes. I prepared the oatmeal dish the evening before (I used pecans and 1/3 cup of lt. brown sugar) and baked it in the morning for 45 minutes. The Raspberry bars also used pecans and a 1/4 cup of granulated sugar. Both dishes came very well. Thank you, Jen!

  • If it’s prepared the day before, do I refrigerate it or just cover it and leave it out?

    • Refrigerate it. Hope you enjoy!

  • Just made this tonight. Followed the recipe exactly except I only added half the brown sugar because of the comments. Everything is absolutely delicious except it is still way too sweet. I will probably toss it tomorrow and add much less sugar next time! Otherwise it looks like a definite keeper! Unless you LOVE sugar, you probably need to cut way way back!

  • Loved how simple it was to put this together and have it ready for a busy morning!

  • I have been trying to give family more healthy meals. This was a real hit. I used cranberries instead of raisins. I will surely make again.

    • — Margaret M. Higgins
    • Reply
  • Recipe is great. I used craisins and reduced the sugar to 1/3 cup. Also, I did not peel the apples and it turned out great. When you reheat it, just add a little milk and put it in the microwave.

  • Yum! The apples are my favorite part but it is scrumptious! It reheats very nicely. The only thing I changed was that I didn’t have regular oatmeal so I used Irish style steel cut oats and let it bake about 15 minutes longer. Definitely a keeper!

    • — Nora Schuffenhauer
    • Reply
  • The absolute best!! I’ve several different baked oatmeals and this recipe is top notch!!

  • This recipe was delicious! I reduced the sugar a bit and substituted coconut oil for the butter, and the final result was stellar. My husband declared it to be a home run! I also enjoyed it as a yummy breakfast multiple days in a row–perfect for this sleep-deprived first-time mom. I will be making this when guests come to stay overnight!

  • This is delicious! Any thoughts on making this without refined sugar? Would you add another sweetener like apple sauce or coconut sugar or just omit the sugar? I’m hoping to make this for my 10 month old twins (they of course loved the original version, but I feel guilty about all the refined sugar). Thank you!!

    • Glad you like it! I’ve only used sugar in this, but some other readers have commented that they’ve used maple syrup successfully. Also, if you stick with the brown sugar, you can cut it back a bit, because the apples and raisins provide a good amount of sweetness.

    • No sugar. Sub 6 chopped dates.
      No butter. Sub coconut oil.
      No raisins. Sub craisins.
      Use 1 c steel cut oats & 1 c regular.
      More cinnamon.
      Oh man, this is a GREAT recipe :))

      • — Grace on January 10, 2018
      • Reply
  • Made it the 2nd time with McCann’s Irish Oatmeal, chopped dates in place of raisins and organic maple syrup in place of brown sugar. Love the overall technique!

  • We love this delicious, nutritious recipe! I’ve baked it in 6-8 large non-stick silicone muffin cups instead of a single baking dish, for a next-morning grab ‘n go breakfast for the troops.

    I’ve gotten my best “muffin-style” results with a couple of small modifications:
    – Add one more egg (or 1/4 c. egg substitute); and
    – Mix everything together instead of layering.
    (- Bakes faster this way, too.)

    • I’m planning to do just this – make it in large muffin cups instead. Thank you for your tips. How long do you usually end up baking for?

      • I start checking them after about 25 min. of baking. Bon appetit!

        • — RG Soth on October 5, 2017
        • Reply
  • Can this be made without the nuts?

  • Can I substitute almond or soy milk for dairy milk? Also would a stevia/agave blend liquid be a good substitute for brown sugar?

    • Yes Maria, I think either almond or soy milk would work. 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!

  • This was amazing!! I only used 1/3 cup of sugar, a little maple syrup, and the can (I know I’m a cheat… 🙂 ) of apple cinnamon apples I had on the shelf. That was a match made in heaven! Would this work with bananas?

    • So glad you liked it! And yes, the recipe is really flexible; you can use whatever fruit you have on hand.

  • I love this and make it almost every week now (on Sunday) and take it to work with me for breakfast. It is so easy. And I think it gets better as the week goes on.

    I cut the sugar down a bit (but do top with a bit of maple syrup). I’ve tried increasing the eggs (or adding more egg whites) to increase the protein. (still working on this.). AND I’ve even made the dish up the night before (let it sit in the refrigerator overnight) and baked it in the morning. Delish.

    Keep thinking I may try it with blueberries but every week I think of how tasty the apple / raisin combination is that I make it again.

    Thanks so much – great recipe.

    • follow up – has anyone tried baking in muffin pans rather than a square dish? I really want a batch to be six servings and impossible to cut a square into six same-size servings. If anyone has tried this, let me know how it worked (and how long you baked it)! thanks.

      • I now bake this every week in a large muffin pan. . so I get 6 servings and have breakfast all week. Love this recipe.

        • How long did you bake? And did you add an extra egg?

          • — Christy on September 28, 2017
          • Reply
          • Just made this for breakfast this morning. I used dried cranberries instead because I didn’t have any raisins on hand. It turned out great, absolutely delicious. My kids also loved it and they are pretty picky. Thanks for another great recipe.

            • — Sara on April 13, 2019
  • This was great! So good I had it for breakfast and lunch… I substituted maple syrup because I was out of brown sugar and used 1/2 as much as was called for but it was still too sweet for me. I might try just 1/4th cup maple syrup next time. It might even be good without any sugar… Jenn?

    • P.S. I made it a day ahead and stuck it in the oven … on a school morning, too!

    • Glad you liked it! I don’t think it would cause any problems if you completely eliminated the sugar/maple syrup, but a touch of sweetness is nice.

  • This is a great recipe to have in your arsenal for those cold winter mornings. Tastes great and is easy to prepare and toss in the oven.

  • Enjoyed. Very satisfying. Hubby and I had a portion for breakfast with maple syrup drizzled on it. Satisfied us all day long. Prefer it right out of the oven. (Not warmed up) Thanks for breakfast!

  • Can this dish be prepared the night before and cooked the next morning?

  • This fall we went apple picking and over did it on the picking. Wanted something different for breakfast so tried the baked oatmeal…HOLY MOLY! YUMMMMM! My husband loves this recipe! Between October and now (New Years Day) I have since made this using raspberries, blueberries, bananas, cherries, cranberries, craisins and raisins together, cherries and because I had a small can of mandarin oranges one day, I tossed those in with a bit of coconut and flax seed. So far every fruit I have used has worked to perfection. Thumbs way up!!!!

    • — Green Bay Crazy Leslie
    • Reply
  • can this be made the night before?

    • — jeanett dwertman
    • Reply
    • Sure Jeanett, this dish reheats well.

  • Can I omit the eggs?

    • Hi Desiree, The eggs help thicken the custard and bind the oats together. If you want to omit them, I would suggest substituting ground flax seeds with water, applesauce or mashed bananas. I’d love to hear how it turns out!

  • So yesterday I saw someone on Instagram share a recipe for a baked oatmeal dish and I wanted it . But when I looked at the recipe , it called for quick cooking oats and that didn’t appeal to me at all so I came looking here. ? And I am so glad I did ! I followed the recipe as written (used royal gala apples though). I had it cold for breakfast this morning and it was exactly what I wanted . It would be a good dessert as well, just add ice cream! I will certainly be making this again.

  • 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.

  • 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!

  • It sounds great. Can I mix it up today, place it in the refrigerator without cooking it, and bake first thing in the morning?

    • Definitely! Hope you enjoy.

  • 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.

    • 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.

  • 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?

    • 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.

      • 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.

  • Can I replace milk with coconut milk or almond milk?

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

  • 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.

  • 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!

    • Hi Laurel, Yes, I think that would work. Hope you enjoy!

  • 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!

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

  • 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!!

  • 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.

  • 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.

  • Amazing gluten free breakfast option. We used almond milk to cut the dairy as well and it was amazing!

  • If I made this a day ahead, can I bake it again? Would it be too dry in the oven twice?


    • 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.

  • I absolutely give this five stars. It is delicisious. Can’t wait to experiment with different fruits.

  • 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

    • Yes Linda, I think you could successfully use maple syrup here. Hope you enjoy!

      • 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.

        • Yes Linda, this will freeze just fine. Great idea for portion control! 🙂

  • 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.

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

    • 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.

  • Can I freeze this?

  • Has anyone double the recipe?
    Did you just double ingredients or did you have to adjust some

    • 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!

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

    • Hi Bethy, Unfortunately, this would not work on the stove– I’m sorry!

  • 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?

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

      • Thanks for the follow-up Sonya– I hope it was worth the wait :)!

      • I haven’t made this yet, but plan to have it this weekend when we’ll have houseguests. What do you serve with it? Thanks!

        • — Kay on September 19, 2019
        • Reply
        • Hi Kay, it would be delicious with a side of bacon and some yogurt (on the side or a dollop on top). Hope everyone enjoys!

          • — Jenn on September 19, 2019
          • 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.

      • 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

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

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

  • 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

    • 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.

      • Thank you for answering me so quickly. I really appreciate your help.

        • How did it come out with those substitutions? I’m in the same boat I detest regular oatmeal but have high cholesterol?

          • — Melissa Musinski
          • Reply
  • 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.

  • 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, 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?

    • 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.

  • 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!

  • Amish style baked oatmeal …. I would like to try this but there is no list of ingredients and quantities 🙂

    • 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.

  • 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!

  • 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.

  • Can this recipe be made with steel cut oats?

    • Sorry Elaine, unfortunately it won’t work with steel cut oats.

  • 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! ;^)

  • 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.

  • With a large canister full of instant oatmeal in my pantry, can I substitute with it without ruining the recipe?
    Thank you.

    • Hi Pam, Instand oatmeal will make the texture a little mushy but will work in a pinch!

  • 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
    • 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
      • Reply
  • 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.

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

  • 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!

  • A guest for up brunch Friday after Thanksgiving is allergic to cinnamon. What other spice could I substitute?

    • You could use a combination of fall spices, like nutmeg, ginger, cloves, allspice, etc.

  • 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!

  • 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 🙂

  • 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….

  • Delicious!

  • Hi, can I substitute cranberries and pecans? Will the flavour still work?

    • Yes and yes 🙂

      • Thank you!

  • Can shortening be substituted for butter? Any ideas on how it might affect the texture?

    • I wouldn’t use shortening here; butter adds nice flavor.

  • 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!

  • 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?

    • Hi Leslie, It’s fine to reduce the sugar; the recipe will still work.

    • I’ve made various baked oatmeals before, and find that 2T sugar (I use coconut sugar) works nicely.

    • 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.

  • 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!!!

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

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

  • 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.

  • 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?

    • 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.

  • What capacity is the baking dish you use here? I’m not sure how deep my baking dish needs to be.

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

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

  • 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.

  • 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.

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

    • Hi Becca, They do get soft. It’s fine to leave them out or substitute another fruit.

  • What does it mean when something is “Amish-Style”?

    • This dish is traditionally made in Amish country.

  • 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.

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

  • 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.

  • 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.

  • 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?

    • Hi Stacey, I think it would freeze just fine after cooking.

  • 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!

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

    • — Renée Finlayson
    • Reply
  • 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 .

  • 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!

  • 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.

  • 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.

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

  • 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!

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

  • 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!

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

  • 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.


    • Hi Suzanne, Yes, I think that would be fine — it’s a pretty forgiving recipe. Please let me know how it turns out 🙂

      • 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.

    • 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!

  • 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.

  • Can I make this ahead of time and freeze it?

    • Hi Susan, Yes, I think that’d be fine.

  • 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.

    • Hi Raine, Yes, that should work.

  • 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!

    • 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!!!

  • 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
    • Reply
  • 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?

    • Hi Kristin, Yes, that should work fine.

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

    • Hi Debbie, I’m sorry, steel cut oats won’t work here.

  • 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.

  • 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.

  • 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

  • can you reheat individual servings in the microwave?

    • Hi Leslie, Yes absolutely!

  • Could you substitute buttermilk for milk? If not, what about yogurt?

    • Hi Sharon, Unfortunately, neither buttermilk or yogurt will work in this recipe. Sorry!

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

  • 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.

    • 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, 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.

  • I only have quick oats in the house – will this work?

    • Hi Linda, Won’t have quite as much texture but I think it would work.

  • 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!

  • I have an intolerance to milk, dont like almond can i usejust yogurt

    • Hi Pat, I’m afraid the yogurt might curdle. Sorry!

  • Can this be made in advance, refrigerated and baked the next morning?

    • Hi Janet, Yes that’s fine; you can also bake it ahead and reheat it.

  • 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!

    • 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.

  • what size pan do you use for this dish. Thinking of using individual ramekins. : )

    • Hi Connie, I use a 9-inch oval baking dish. Individual ramekins would be nice 🙂

  • 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.

  • Terrific! I adore this blog;)

  • 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.

  • 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!!

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

    • 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!

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

  • 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!

  • 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 🙂

  • 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!

  • 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!

  • 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!

  • Omg, I have to try this recipe.

  • Thanks!! Looks perfect—in the oven. Much appreciate all of your fantastic recipes, which I have used over and over.

  • Can you use steel-cut oats? Same baking time?

    • 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.

  • Love the recipe, However I am allergic to eggs. Can I substitute it will flax seeds or any other ingredient?

    • 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!

  • 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.

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