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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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.
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.
Hi H, Unfortunately, this won’t work with steel cut oats. Sorry!
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.
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!
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.
🙂 Hope you’re feeling better soon!
Hi Jen:
I was wondering if this would taste just as good with cranberries instead of raisins?
Hi Debbie, I think it’d work well.
I do not like fruit at all, but I do like raisins. Any suggestions.
Hi Lisa, you could omit the apples and add more raisins. Because you’ll have less moisture without the apples, you may want to add a touch more milk or an additional egg to the mix. Hope you enjoy!
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!
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!
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!
OMG! Delicious & plenty left for husband’s breakfast all week long. Thank you for sharing.
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!
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! 🙂
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.
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.
This is SO delicious!!! Made exactly as written and wouldn’t change a thing. Can’t wait to make this again.
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?
Hi Elisabeth, This recipe is very forgiving; it should work even if there’s some extra liquid so I wouldn’t bother.
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!
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.
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!
It is true comfort food. Absolutely delicious and easy to make!
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!
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.
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!
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!
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.
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.
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).
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!
Yes unsweetened plain will work. Enjoy!
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!
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.
Can u make this the night before and then bake next morning..?
Definitely – hope you enjoy!
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.
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!
My family loves this recipe on a cold weekend morning. With my oven, I need to let it cook for one hour.
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!
I don’t think this is an apple crisp recipe…it’s a more delicious oatmeal for breakfast…or lunch or…
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..
Totally agree!!!
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.
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!
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.
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.
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!
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.
Hi Barbara, glad you enjoy the recipes! 🙂 You can use frozen fruit here with no adjustments needed. Enjoy!
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.
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!)
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.
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.
I make this all the time and add different fruits. I’m allergic to walnuts so I have used pecans instead.
Hi. Can you double the recipe. If so what pan and how long do you cook ? Thanks!
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!
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!
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.
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!!!
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.
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.
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.