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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Our young family loves baked oatmeal, so I had to try out this recipe when I saw you had one. Boy it did not disappoint and is better than my tried and true recipe. All of our kiddos asked for at least seconds.
I love this recipe. So smart to put some nuts on top so they taste roasted. I often make on a Sunday so my husband and I will have breakfast leftovers for the next couple of days. It’s a great way to start the week. My only modification I do is too cut the sugar. I made as listed once and found it to be dessert sweet, so I only use 1/4 c sugar to keep this a regular recipe in the rotation and it still tastes great.
Hi Jenn!
A question for you- I want to make a lot of these recipes for a party and would like to bake this in those tin foil baking pans. Do you recommend changing the baking time or anything else in the recipe? Thank you!
Hi Montana, Assuming it’s the same size pan that’s specified in the recipe, I don’t think you’d need to make any modifications to the recipe. Hope everyone enjoys!
I have made this before and it is delicious. I have a question though. If I had frozen peaches and wanted to use instead of the apples, should I thaw the peaches or leave them frozen before baking?
Hi Jennifer, You could really go either way; I’d probably just add them frozen for ease.
Thanks for the help😊
Great staple recipe to build upon!
I let the oat mixture sit for about 30 minutes prior to pouring into the baking dish. Instead of apples, I threw blackberries and blueberries into the mixture. As for the nuts, I chose sliced almonds & chopped walnuts.
Additonally, I made a “crumble” topping. I wanted my dish to have a bit of crisp texture to it!
Crumble Topping:
In a separate bowl, I combined 3/4 cups of oats, 1/2 cup of brown sugar, 1/2 cup flour & 1/2 cup butter.
Layers:
Berries on the bottom, filled pan with the wet oat mixture, added top layer with the crumble topping recipe, then lastly added a handful of blackberries, almonds & raw sugar to the very top 🙂
Thank you for this amazing recipe. I can’t wait to add different & fun ingredients to each batch! This dish is a new family favorite! So yummy 😋
This was a big hit at our house. I increased it by half again and used a 9×13 pan. To speed things up a bit I microwaved the apples in the bottom of a glass baking pan for several minutes. It baked in half and hour. Got the fishermen out onto the lake a bit faster…
Hi, I would like to make this in 7oz ramekins. Any changes to the cook temperature or cook time? Thanks!
Hi Wendi, No need to change the baking temperature. In terms of cook time, I’d start checking them at 15 to 20 minutes. Please LMK how they turn out!
I’ve made this as directed and it is GLORIOUS. That said, I have a couple of family members who will be visiting soon who can’t do soy, dairy, or gluten. Oats are naturally gluten-free, I think, but is it a big deal to sub out coconut milk or almond milk in the custard…? Thanks so much for this beautiful recipe!
So glad you like it! I think almond milk will work just fine here. Hope everyone else enjoys!
Great recipe but I found 1/4 cup Brown sugar was sufficient. I also cut it in half and used 3 T Brown sugar for the air fryer.
I have used both almond milk and oatmilk with great success.
I made this yesterday but I am a Diabetic so I reduced the sugar to 2 T. The raisins made it sweet enough. It came out perfect. I also made a custard sauce and reduced sugar. My husband is British and he loved it.
My family loves this recipe. We also use a bit less sugar and it still tastes amazing.
Question- I have read that some people make ahead and reheat and others make the night before and bake in the morning. I am wondering if there is much difference in end result. We are going on a family vacation and I am planning this for our first morning. Should I make, bake and reheat or wait and put it all together the night before and bake in the morning? How long before baking can it sit in a fridge? It would be easiest to make in full and just reheat but my family loves this recipe so much so want it to turn out well. Any advice appreciated. Thanks!
Hi Nicole, glad you all like this! I truly think you can go either way in terms of making it ahead, but I’d probably just fully assemble it, let it sit overnight in the fridge overnight, and bake it in the morning. Hope you have a great vacation!
I’ve made this at least a dozen times and I just have to comment again that it’s SO tasty! Everyone who tastes this loves it. I do think you can reduce the sugar to 1/2 a cup and it’s still sweet enough to feel like a treat. The first time I made this my husband thanked me for giving him dessert for breakfast. I went through a phase where I used three apples rather than two because I wanted it more “appley”. Going back to two cups because I think it’s the best balance of ingredients. Also I love walnuts but for this dish pecans are just perfect. This is amazing with vanilla or plain yogurt scooped on top.
Do you have the peel the apples or will it work with the skin on?
Hi Carol, I prefer them peeled, but it’s fine to leave them unpeeled if you’d like. Enjoy!
I made this twice. Once exactly by the recipe and once using cranberries and walnuts. Both were are huge hit……definitely a keeper! Thanks!
This is delicious!!! I have been making it for a few years now and decided to get on here and leave a review. It comes together quickly, even quicker if you get the dry ingredients together the night before, the house smells wonderful as it cooks and it is always a hit.
This is truly a PHENOMENAL recipe. It is so easy and quick! I use more walnuts on top and also add dried cherries to the mix. I made this with unsweetened almond milk with regular milk and it came out just a good! I’ve also added extra fruit like blueberries which comes out nice. Love it!
Just like banana bread is your solution for old bananas, this is the recipe I make when I have extra apples. I’ve tried multiple variations with different nut combination, but I find as written the best. I’ll often bake the night before and steal a small amount with ice cream (its delicious) and then reheat for breakfasts throughout the week.
Made this one for my family and the all loved it! It’s super easy to make but so delicious!
This is a truly delicious oatmeal, it was the first baked oatmeal recipe I ever tried and remains the best. The fresh apple is the key ingredient for me instead of adding just dried fruit.
Once Upon a Chef is always the first place I look for new recipes. Many of them have become regulars on our menu plan. This oatmeal recipe is probably the one that I make the most often. I could see that it could be changed up in various ways, but it’s perfect the way it is so I don’t mess with it. It’s quick, easy, economical and my family loves it. What’s not to like?!
I love your blog. Every single recipe I have tried so far, turned out to be outstanding — including your Amish-Style Baked Oatmeal with Apples, Raisins and Walnuts. It’s a perfect combination of oats, fruits and nuts. It’s one of our favorites. In fact, we’ve had it for dessert, served with ice cream. Yes, it was INCREDIBLE!!!! 😊
I made this before reading the reviews; my sister lives in Lancaster, PA, and Amish oatmeal is available at all the local markets and stores. Loving it when I ate it there, I tried Jen’s recipe–excellent! Of course, I now know after reading the reviews that I could cut down on the sugar with no ill-effect–as well as substitute different fruits as well. I followed the recipe exactly and my son and I (my husband isn’t an oatmeal guy) ate it all week for breakfast. Easy to just scoop out a portion, nuke it, and you have instant, excellent breakfast!
This is a huge kid favorite! I tend to make it with apples and cranberries as I like the tang that comes from the cranberries. I lower the amount of sugar quite a bit and it is still very tasty!
I double this recipe for a 9×13 pan and make it twice a month. It is my husband’s favorite breakfast and often requests it. I like to take it out slightly before it is set to give it a custard texture and flavor. I love to eat it cold with some milk as it reminds me a little bit of rice pudding. This is a winner in our family!
A breakfast mainstay! Everyone loves this dish which says a lot given my kids usually groan when oatmeal is part of anything. I cut down on the brown sugar from 3/4 cup to 1/2 cup for a less sweet version and no one is the wiser!
I’ve made this baked oatmeal for breakfast so many times and it is always a BIG hit. To save time in the morning, I put everything together at night so all I have to do in the morning is preheat the oven and bake it. Super easy and so yummy!!!
Made this with oatmilk instead of milk and it was yummy
I have made this recipe many times and recommended it to others many times. Sometime we use apples, sometime it is blueberries omitting the raisins. It is delicious whatever fruit is used. It works fine to also freeze it before baking, then bake from the frozen state. I put it in a freezer to oven dish wrapped tightly in foil. I add a few minutes to the baking time.
I first made this on a cold Illinois winter morning, thinking it would be just what I needed to warm up and get energized for my day. It was perfect! Delicious and easy to make, it was good hot or cold and reheated very well! This is on winter rotation for me and mine. Highly recommend!
Love this recipe as well as your baked oatmeal with blueberries. Going to make it this afternoon! Going to try per other suggestions less sugar.
You are now my “go to “ source for delicious ways to prepare food!! Grateful thatyou share your expertise with us.
This is one of our very favorite breakfast recipes. I usually put it together the night before and bake in the morning.
This recipe is amazing! I made it using pecans since that is what I had at the time- it turned out so delicious. My husband loved it too and this recipe will be a keeper! One that we make again and again!
I have made the following changes. Exclude butter and use a piece of parchment paper to line the pan. Replace the cows milk with oat milk. Replace the eggs with 2 tbs flax meal. Replace the brown sugar with real maple syrup. Super yummy! I make a batch at the start of the week. Sometimes I do apples and pecans. Sometimes blueberries (frozen – really easy).
Really really delicious! I only used 2 TBSP of brown sugar. Added 1 extra apple, so 3 in total. Will definitely make it again!
I’d love to know if anyone has tried to, or could advise on, using overnight-soaked steel cuts oats instead. My thinking is that I’d have to pre-cook them to about 50% doneness before combining into the casserole…?
There’s a baked oatmeal recipe using steel cut oats on the “Alexandra’s Kitchen.com” cooking blog. I believe that she uses steel cut oats right out of the package.
Can you make this with Granny Smith apples?
Sure – enjoy!
I’ve tried this twice with different fruit combinations and it is a winner. Leftovers are great! Made once as written and once with blueberries and peaches. I really cut back the sugar—used 1/4 c. the first time and 2T the second, didn’t miss it at all. Also cut the raisins and nuts in half the second time to lower the calories—still delicious!
This is a wonderful recipe. Can’t wait to have the leftovers tomorrow. The first time I made it, I didn’t have raisins and didn’t want to venture out with COVID worries so I substituted quartered grapes for the raisins and they were great.
Have started making this weekly. I only use 1/3 cup sugar and we prefer pecans. So yummy.
I enjoyed this recipe! I plan to serve this for a Christmas breakfast take-away for our church members (mostly older and stuck at home) using pears and dried cranberries. I would like to bake it in 9 x 13″ pans. Should I use 1 1/2 recipe for a 9 X 13 ” pan or two recipes? How many servings should be cut from each pan? I was hoping to cut 12 servings but…if I double the recipe the servings would be thicker. Does that matter? I plan to bake it soon, cut it in servings and wrap individual pieces, then freeze each serving. On Christmas eve day folks would pick up (or they will be delivered) the “boxes” with the frozen piece and reheat it Christmas Day. Suggestions for directions for reheating in the microwave? We have considered adding a snack bag with three sausage links for reheating, Or ham? or pre-cooked bacon?
Any suggestions would be so appreciated!
Sure, Virginia, How nice that you’re doing that! I would double this and bake it in a 9 x 13 dish. It will be a bit thicker so you may need to add just a few minutes to the baking time. To reheat, they can just pop their piece into the microwave and heat on high for about 90 seconds or until hot in the center. Hope everyone enjoys! Regarding some sort of pork option, the only thing that comes to mind (from my recipes) is this candied bacon. Full disclosure — this is definitely best if eaten shortly after it’s made as if made ahead it will lose its crispiness.
Thanks so much for your encouragement! And for responding so quickly! I will include the microwave directions. Do you think I could cut it (a double recipe baked in a 9 x 13 pan) in 12 pieces? I’m also toying with the idea of baking it in the jumbo muffin tins (using liners), and freezing them in sandwich bags. I have pears that are ripe so will experiment with the jumbo muffin pan today.
I will explore the candied bacon!
I am excited to put some time and energy into this project as I think they will be delighted to open the “gift”.
Yes, I think this would nicely serve 12. 🙂
Made this recipe for my family this morning and they loved it! I don’t even eat oatmeal, and I had to have some myself cause it smelled so yummy. Great flavor!
First time making this recipe. It is awesome. My husband and I could hardly stop eating it.
Delicious! I didn’t have raisins, so I chopped up some unsweetened dates and substituted pecans for the walnuts. Was just a little too sweet for me. Very versatile recipe that tolerates tweaks. The second time I switched out the apples for shredded carrots – it tasted like carrot cake. I plan to make a version of this recipe weekly – it’s that good!
Hi Cyndi. Was thinking about reducing sugar, adding sweetened coconut & cut up mango or pineapple, instead of apple, to give it a more tropical flare for spring/summer. Then read what you did. What an intriguing switch—carrots for apples! I might just try the entire combo for a carrot cake version.
This is amazing. We have made this exactly as written at least a dozen times and always great. I have to say we have tried other recipes of yours and you are our favorite internet chef!!
Should the milk and eggs be at room temperature before assembling?
Thanks
Hi Ellen, It’s not necessary for this. Hope you enjoy!
I have made this recipes for a couple of years and its always turned out perfect… whether I use apples, blueberries or blackberries. I do cut the sugar to 1/3 cup and then if I need to sweeten it a bit when eating I add add a smidgen of maple syrup (or a tad more!) Cold or warm … I can eat it any way! Thank you for your delicious and easy to make recipes.
Absolutely delicious! Don’t have Instagram or would submit a picture.
So glad to find your blog, needed major recipe help. Can’t wait to try all your other recipes. Thanks!
I’ve fallen in ❤️ with so many of your scrumptious recipes. You’re my go to chef for new and inspired recipes. This morning I made Amish oatmeal for the second time…perfect for a chilly New Hampshire autumn morning. Thank you for a happy foodie journey😊.
We continue to serve this oatmeal as a weekly special at Ober Easy Diner. Its such a unique way to serve oatmeal — our customers just can’t get enough of it. This is incredibly simply to make — you have to give it a try, especially with the cool fall mornings upon us! We also mix it up on occasion and serve the blueberry baked oatmeal — that too makes for a wonderful breakfast!
Jenn is well known to all at the Diner as many of her recipes are made weekly and fill our bakery and desert display. Maybe someday we can get Jenn to come out to NH and visit!
I have not found another site that comes close to matching the breadth of recipes, clear instructions, and great presentation that I have come accustomed to with Jenn’s onceuponachef site!
Jenn thank you so much for all of the great recipe’s our customers are thankful as well.
BTW, this weekend I am making your bourbon pecan pie for the restaurant — I can’t wait to make it — it looks like a blast and can’t wait to taste it!
I’m so flattered that you use my recipes at your diner and thrilled to hear they are well-received by your customers. 🙂 I hope your business is faring okay during this crazy time!
My husband and I LOVE this recipe. I’ve made apple/walnut, peach/almond, and blueberry/pecan—with both fresh and frozen peaches and blueberries—canned peaches are fine, too! I also make it for just us chubsters with skim milk and Swerve brown sugar. Haha. We can’t even tell the difference. My husband eats it for dessert, but I like it in the morning with coffee or tea. Thanks so much for this delicious treat!
I couldn’t agree more with you Tim! I run a B&B and make Jenn’s recipes all the time, and they’re always a huge hit with the guests! If you haven’t tried it yet, I would highly recommend her Baked apple french toast. It’s just incredible, and such a nice dish to serve in the fall.
Thank you Jenn for all the wonderful recipes!
💗
So good!
I made this but used dried cherries instead of raisins and pecans rather than walnuts. the cherries added an incredible burst of flavor. This will definitely be a go to favorite. It was brought to a breakfast covered dish and lots of recipe requests were received.
This recipe is everything I hoped it would be! The flavor and texture are wonderful. I didn’t have quite enough rolled oats so I had to use half instant oats, but it turned out just fine. There’s loads of oatmeal and isn’t super-sweet so it doesn’t taste like a dessert. It’s exactly what I wanted. Restraining myself from eating the entire thing is proving very difficult.