Amish-Style Baked Oatmeal with Apples, Raisins and Walnuts
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Take your morning oatmeal up a notch with this comforting baked oatmeal with apples, raisins, and walnuts.
Baked oatmeal is a traditional and comforting Amish breakfast casserole. Unlike regular oatmeal, which is made on the stovetop and has a porridge-like consistency, baked oatmeal is made in the oven and has a consistency similar to bread pudding. There are endless variations, like blueberry baked oatmeal and morning glory baked oatmeal, but this version with tart apples, plump raisins, and a crunchy walnut topping is a classic. Bonus: it can be made ahead of time and reheats beautifully.
What You’ll Need To Make Amish Baked Oatmeal
Step-by-Step Instructions
Begin by combining the oats, half of the nuts, raisins, brown sugar, baking powder, salt and cinnamon in a bowl.
In a separate bowl, make the custard by whisking together the eggs, milk, and vanilla.
Combine the custard with oat mixture and melted butter.
Arrange the chopped apples in a baking dish.
Top with the oat mixture and sprinkle remaining walnuts over top.
Bake for about 40 minutes, until the oats are set and the top is golden. Be sure to save some leftovers; oddly, this dish is just as delicious — if not more so — cold out of the refrigerator the next day.
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Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts
Take your morning oatmeal up a notch with this comforting baked oatmeal with apples, raisins, and walnuts.
Ingredients
- 2 cups old-fashioned rolled oats (not instant)
- ¾ cup light brown sugar
- 1 cup chopped walnuts or pecans, divided
- ½ cup raisins
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted, plus more for greasing the dish
- 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into ½-inch chunks (about 2 cups)
Instructions
- Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
- In a medium bowl, combine the oats, brown sugar, ½ cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
- In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
- Add the milk mixture to the oat mixture, along with the melted butter.
- Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining ½ cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.
- Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot.
Nutrition Information
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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, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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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.
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, 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!
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.
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.
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.
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?
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!
How long should I keep leftovers in the fridge before freezing?
This should keep nicely in the fridge for about 5 days. Enjoy!
Baked as directed. Delicious with plain yogurt!
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.
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!
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 :))
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!
Can this be made without the nuts?
Sure!
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.
Donna
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?
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.
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?
Definitely!
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!!!!
can this be made the night before?
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!
Laurel
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!