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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I used 1/4 cup of brown sugar, quick oats, walnuts, raisins, dried cranberries, and dried apples. I one-pot styled it by mixing all the ingredients in the baking dish. It came out lovely, slightly cake or oatmeal bar like wonderful flavor satisfying breakfast. A good recipe for ingredients found at my food bank.
This is flipping PERFECT. Made it the night before and served it for a fast breakfast this morning, but I’ve been going back for little nibbles all day. I used dried cranberries and cherries instead of raisins and used pumpkin spice instead of just cinnamon (’tis the season, after all) it was just as great. This is going in the rotation!
Hi, did you bake it the night before and just reheat it in the morning? Thanks!
Definitely a 5 star rating!
Made this recipe today. Used 1/2 cup sugar rather than the 3/4 cup and felt it was sweet enough with that amount. Rave reviews at the breakfast table for this dish. Will definitely make it again. Thinking about using pears the next time.
I have really been enjoying this recipe this summer! It’s been my go-to when I have fruit that is maybe a liiiittle too over-ripe but still ok to eat. Works well with berries, peaches, etc. Thanks Jenn for this tasty and oh-so-easy recipe!!
Can you use frozen blueberries? Love the original recipe! Just want to try and mix it up with frozen blueberries but unsure if that will still work.?.?
Yep – frozen blueberries will work. 🙂
Been using this recipe for years now I love it so much. Definitely consider cutting the sugar. Made it again this morning and added shredded zucchini! Great way to use up our abundance. I’ve done half steel cut oats before but upped the liquid a cup (1:2 ratio, total of 3 cups of milk/liquid). Prepare the night before and the oats will soften as they soak. Very adaptable recipe!
Oohhhh! Zucchini is a great idea!
Great recipe. I used buttermilk instead of regular and craisins instead of raisins. Will try a little less sugar next time, probably 1/2 cup.
Absolutely delicious! I used almond milk and almonds (didn’t have walnuts or pecans on hand) and a little less sugar. It turned out great, I love the consistency. I would still do a little less sugar (maybe 1/3 cup), just for my preference. Definitely will make again!
This is a delicious breakfast, my kids and I really enjoyed it. Thanks for all the great recipes!
This is the recipe that brought me to your site a few weeks ago. I’ve since made this twice, several others and bought your cookbook. My little kids, 1 & 3 love this breakfast dish. Thank you!
Jenn, our family loves this recipe. We are always looking for ways to enjoy yummy foods and cut the sugar. Here’s what we have done to change it up just a bit. We add no brown sugar to the recipe! I use soy milk which already has some sugar plus it sweetens as it cooks too. We chose to add dried cherries instead of raisins and use half pecans and half walnuts. The fruit and soy milk make this dish plenty sweet for us.
Another hit! I’m obsessed. I make this almost once a week. Healthy, yummy and my kids really enjoy it. It might actually be even better the next day when reheated.
Your recipes are wonderful and I go to your site so often for new ones that my family has actually started asking me, “Is this Jenn Segal’s?” whenever I bring something new to the table.
Thank you!
My family loves this recipe. We change it up a bit, substituting almond milk for regular milk and using other dried fruits (cranberries, blueberries, cherries) for the raisins. Delicious and filling!
Delicious, un-fussy, highly adaptable recipe. Great go-to for comforting, rainy-day, weekend breakfast.
This is such a great, easy, and delicious recipe to make. I also shared it with my best friend and it has become a favorite in our homes. I substituted the raisins and walnuts for cranberries and slivered almonds. My best friend uses blueberries instead of raisins. We both don’t generally enjoy oatmeal but after trying this recipe, it has become a FAV! Thank you!
We make this recipe every few weeks. It is simple, delicious, and everyone LOVES it.
Delicious recipe! Great way to use up some apples that were past their prime. I followed other reviewers suggestions and reduced the brown sugar to 1/3 cup and thought it was perfect.
Yes. This recipe has turned into a family favorite.
I had never made baked oatmeal before, and for whatever reason, this morning it just sounded good. I didn’t have walnuts at my disposal, but I had every other ingredient. I’m sure, with the nuts, it would have balanced the “sweetness” of it, but it WAS super sweet. My 4 year old liked it at first, but then changed his mind (Normal 4 year old stuff). It was easy to make and made my house smell wonderful! It tasted great, just too sweet (without the nuts). I’ll attempt this recipe again and adjust things a bit. Thank you for introducing me to something new 😊
1/2 cup seems to be sweet enough! I have a sweet tooth so I do 1/2 cup plus two TBSP. The pecans are a must! I’ve made this with pecans and walnuts and pecans are better in my opinion.
When I’m feeling like making something a little special/out of the norm for breakfast, this is my go-to recipe. It is SO good! It is super sweet and I’m going to make it next time with less brown sugar, but even being super sweet, I’m not complaining. 🙂
By using unsweetened almond milk and Earth Balance vegan butter, I always make it dairy-free. As for the nuts, I always use pecans. It’s delicious!!! My husband doesn’t drink almond milk and loves this dish the way I make it.
I love the versatility of this recipe. I used coconut sugar, almond milk, toasted pecans, ginger & pumpkin spice. I added more salt, but only because that’s how I prefer my oatmeal. I also snuck in some quinoa & chia seeds. It’s perfection. Thanks, Jen! I joined your mailing list & look forward to trying & sharing your additional recipes.
This oatmeal bake is totally delicious 😋 Thanks for sharing! I used honey instead of sugar!
This was delish!! Used sliced almonds on top because I ran out of walnuts and dried cranberries because I didn’t have raisins. So so good. Can’t wait to try it cold tomorrow morning.
Just made this recipe. Except, I didn’t have apples or raisins so I used blueberries and dates I had in my fridge instead. Either which way, this recipe is so so yummy! I can’t wait to make the original recipe and make different variations with this build because I just love how this turned out! 😍 Thank you!
I don’t know what went wrong but this was terrible. It was WAY too much liquid. I had to finish it on the stove and the sugar content is out of this world. I wish I would have thought that through. My four kids, nine down to one, all couldn’t finish it because it was too sweet. I would say cut the milk down to one and a half cups and the sugar in half. Sweeter than apple crisp!
This happened to ours too. It seems that the oat amount is wrong. It maybe should be 3 cups? Or the milk amount is wrong? We just added more oats…
I’ve made this a few times, usually when cooking for groups and in a hurry. Last time there seemed like way too much liquid. I was doubling the recipe, and I suspect I just got sidetracked and put the wrong amounts in. I added extra oats to compensate… and it turned out dry. I just remade the recipe with the exact amounts as written (except cut the sugar way back). I cooked it 10 minutes extra and it came out delicious. I would suggest retrying the recipe, but cut sugar per your preference. If it seems soupy at 45 minutes, bake it another 10 and then let it sit before cutting into it. It really is good!
FAIL! I made this today and there was too much liquid. The walnuts were well browned and I followed the recipe, using Honeycrisp apples. Could the lousy result be due to using Bob’s Red Mill oats? I have successfully used similar recipes where the product required overnight refrigeration.
I’m sorry to hear this didn’t work out for you! You mentioned you used Bob’s Red Mill oats. Did they happen to be instant oats? If not, is there any chance you made a measuring error?
I really wanted to like this and followed the recipe exactly. It didn’t work for me. It’s back in the oven to soak up the milk and it is over the top sweet.
Next time I will try a different recipe.
I messed up and put double the amount of butter. It’s in the oven so I’m not sure how bad it’ll turn out. To compensate for the high liquid content I added 1 extra cup of oatmeal. Yikes!
Hope it turned out okay! 🙂
It actually turned out okay! Adding the extra cup of oats was crucial to soak up the extra butter. It’s a bit more firm and slightly drier due to the extra oats but still tasty. Beware of making a double batch while tired. 😂 Hope this helps someone else!
Glad you were able to salvage it (and thanks for the follow-up)! 🙂
Absolutely delicious… My husband and I loved it! I used pecans instead of walnuts. I will be saving this to make again and again. Thank you!
This is the best baked oatmeal I have ever had!
Fantastic recipe! I’ve tried 4 other baked oatmeal recipes and this one is by far the best. The apples help keep the oatmeal from getting dry (something I’ve experienced with other recipes, especially on the 3rd or 4th day eating it). I reduced the amount of brown sugar to a couple of teaspoons (better to make it less sweet since you can easily sprinkle some brown sugar on top if needed). I assemble everything the night before and bake it in the morning, which makes it taste better and makes for an easy breakfast.
would this work without sugar? Maybe up the dried fruit content? I’ve a friend with a glucose sensitivity issue
Sure, Allise. You could always serve maple syrup on the side for anyone who likes more sweetness.
THIS IS AMAZING!!! Seriously SOOOO good! We’ve have followed others recipes & they were good, but this recipe has a creamy interior– and I think it’s because you bake it at 325 as opposed to 350-375 degrees. Cooking at high heat, in my opinion, made the others tough. I will definitely make this again! Thank you for sharing! Sissy
Made the blueberry pecan oatmeal, it was very good. My grandson would like me to try the apple walnut version. My question, am I able to prepare the apple version the night before and bake in the morning as I did with the blueberry?
Yep! 🙂
I made this as is, fantastic. I made it again, omitted apples and raisins, added dried cranberries, reduced milk by 1/2 cup, turned out great. Next time I might reduce sugar by 1/4 cup. I love the pear idea. My husband has never had baked oatmeal and absolutely loves it!
We are always looking for something new to offer on our daily specials board at my diner. Many of our baked goods are recipes I get from this site. Anyhow, I was interested in this because it is something different but at the same time everyone loves oatmeal, especially during the winter months in New England. With that we decided to put it on as a Saturday special and needless to say it was hit — sold out. That doesn’t always happens many times we offer it over a period of time to get folks to finally try it and then sometimes it kicks in. Not this one — sold out pretty quickly on Saturday and all the customers who had it raved. We then decided to run it again on Sunday and it did the same thing. In fact we are running it today, that will be it, but wanted to do so because we have a number of regulars that only come in during the week and we know they will enjoy this.
Like all of Jenn’s recipes they are so easy to follow and make — I have never had an issue. Her site is well organized and easy to find the ones we are interested in and her photos is what does it for me — it makes it easy for me to see what I want to do next and bring to my customers — I need those visuals and that makes site so well put together. All of Jenn’s recipes have been a hit at our diner — our staff certainly knows Jenn now, well they feel like they do because we make so many of her recipes — when they see a new baked item appear or a different special they all say its another Jenn special.
By the way, with this recipe and like many of the others I have not had issues with doubling the recipe — many times I have to do that based on how many servings I plan to make. I have had issues with other sites, not Jenns.
Thanks so much for all of the great recipes and ideas and the easy to follow instructions, this has made my job so much easier and our customers very happy!
I’m flattered that you use some of my recipes in your diner (and so glad this was a hit)!
Delicious breakfast on a cold wintery day. Cut down the sugar a bit as I am trying to minimize sugar intake.. Still totally delicious
This is so delicious – the whole family had it for breakfast this morning. This time, I prepped all the ingredients (except apples) the night before, but didn’t combine them until just before putting it in the oven. The last time I made it, i prepared it the night before so the oatmeal soaked in the milk mixture. I prefer the texture when it doesn’t sit combined overnight. The texture from today’s dish was perfect! Thank you for recipes that make me look like a chef!
This was great!!! Nutritional and tasty!
This is the best breakfast dish ever. Tastes like apple pie for breakfast. It is economical because it feeds a lot of people. Uses ingredients I typically have on hand. Quick to throw together So delicious! And leftovers are convenient to heat & eat the next few days. I’ve even prepped it the night before and refrigerated it then baked the next morning. It still turned out great, although I prefer the texture when it is baked right away. It is great for pot lucks because I can make it ahead and serve at any temperature. I always get asked for the recipe.
Can almond milk be used in place of milk?
Sure, Ann, that should be fine. Enjoy! 🙂
This recipe is a new favorite of mine. I bake it Sunday and then eat it for breakfast throughout the week. Just pop a serving into the microwave for 45 seconds, drizzle a tiny bit of maple syrup over it (as a previous review suggested), and I’m good to go! I made a few adjustments for my own personal preference. I reduced the sugar to 1/3cup, and don’t add any butter or oil. I melted the butter and forgot it in the microwave by accident the second time I made it and didn’t miss it. And I sprinkle 1/2 cup of pecans on top and leave out the walnuts. It’s delicious the way Jenn has written it though (as are all of her recipes that I’ve made)! These are just my own personal tweaks.
Can I use oil instead of the butter?
Sure, Seal, that should work. Hope you enjoy!
Made this for breakfast and it is great! Not too sweet and packs hearty goodness via the steel cut oats, walnuts, apples, raisins, etc. I put a dash of half and half on my serving. Mmmm.
My husband suggested serving it with pork tenderloin tomorrow (just for us) and I think we’ll try it! I love a double-duty entree!
Cooked this morning for Thanksgiving brunch and it is wonderful! And true to what was written the longer it sits the better it gets. Ingredients were what I already had and my 13 grandson loved it♥️
Hi Jenn,
I was thinking of making this for the staff at my work and was thinking about making a variety of flavors. What do you think of pears & pecans and apples & fresh cranberries and walnuts? I also have mangoes but not sure what would work best with them. I would love your advice.
Thanks!
Hi Karen, one of the things I love about this recipe is that it can be tweaked to use a variety of fruits and nuts. I think pears and pecans and apples and cranberries sound delicious! Mangoes sound a little less conventional but I think you could certainly get away with it. Please LMK how the different varieties turn out!
Yum! I have tried and enjoyed many of your recipes, and this was no exception. The texture and flavor was great. I like how the walnuts on top got a roasted flavor. I do agree with some other posters though that it was a little sweet, so next time, I might reduce the sugar. Probably just a personal preference though!
Has anyone tried this with instant oats?
Hi Nally, the texture will be a bit mushy, but instant oatmeal will work in a pinch. Hope you enjoy!
Hi Jenn … I’m making a few of these to put in the freezer and give away (those lucky people). Could you, or maybe one of your followers, give me an idea of how long it might take to rewarm them after defrosting so I can include with the instructions? You’re the best.
Hi Amaris, I would guess it would need about 25 minutes, but perhaps someone that’s done it can weigh in. Hope your recipients enjoy! 🙂
Made this dish and its AMAZING!!! I didnt use the nuts but I added dried cranberries with the raisins and it’s so good!! I’ve already made my second batch!! Thank you so much for this recipe!
Hi Jenn – Can you prepare but not bake the night before and if so, what instructions would you impart? Hoping this can be done. You’ve become a family fav! and btw, who is your cooking inspiration? Thank you, Cindi
Hi Cindi, you can definitely assemble this the night before and bake it the next day. You may want to let it come to room temperature first. If not, it may take just a couple minutes longer in the oven. Some of my cooking idols are Kenji Lopez Alt, Ina Garten, and David Leite. Hope that helps and that you enjoy the oatmeal!
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.
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.
Glad you like this and thanks for purchasing the cookbook! 🙂
Can this be made in muffin tins?
Hi Aimee, I haven’t made this in muffins tins, but a few readers have commented that they have successfully. Hope you enjoy!
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.
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.
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.
Sorry about that, Nenny — I just updated it. Hope you enjoy! 🙂
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 😋
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.
This recipe is great! I double the amount of apples and only use a half cup of brown sugar.