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 just an excellent breakfast/brunch meal. Worked it into our morning meal rotation beating out stiff competition.
Thank you for the recipe!
Earl Williams
Las Cruces, New Mexico
Absolutely loved this dish as did my husband and friends I shared it with. All of your recipes have been perfect and delicious. I recommend your site, recipes, and cookbook to everyone! The only substitutions I made was using 50% Less Sugar Craisins instead of raisins, and pecans instead of walnuts because that’s what I had on hand. It makes for fabulous leftovers either cold or warmed up.
This dish is just outstanding. My wife (and I) couldn’t wait to have it for breakfast today. Thank you so much. Earl and Susan Williams. Las Cruces, New Mexico
Thank you, Jenn. So many of your dishes have become staples in my kitchen. I have been an ardent Ina follower for years, and your recipies are the first I’ve come across that compare in quality and accuracy. I love this one. I made it exactly as written first, which is great. On subsequent bakes, I cut the sugar to 1/4 cup, and cut the butter in half, only in an attempt to reduce calories. Also great. I must say, this is even good cold for some reason and keeps for several days in the fridge.
Hi Jenn,
It’s another rainy day in So Cal. and decided I had to try this recipe and I’m so glad I did! I read through many of the comments and made slight adjustments to sugar (reduced to 1/2 cup) and added an additional tsp. of vanilla. My husband and I loved it and look forward to the leftovers. Thank you again for the recipe, you are the absolute best.
Delicious ! Left out the raisins but still great flavor !
Love this recipe! I’ve tried several different oatmeal bakes, and this is a favorite! As a nutritionist, I’m always on the lookout for nutritious and delicious options. This is definitely a winner :-). My only adjustment was to reduce the sugar to 1/2 cup – and I used coconut sugar. It was delish and still plenty sweet.
I made this with steel cut oatmeal and lowered the sugar to about 1/4 cup. It is amazing! I can’t stop eating it.
We love this oatmeal! Our favourite variation is to substitute dried apple for the fresh apple, because it intensifies the flavour without adding more moisture. We also like to add fresh or frozen raspberries in lieu of the raisins.
Absolutely the best baked oatmeal I’ve ever tasted! Easily a top choice for brunches with company. I left out the raisins but followed the recipe exactly – so good!!!
So good!! I did bake for an extra 10 minutes or so because it took longer for mine to set, but it was so good!!
This recipe was so easy and absolutely delicious. My Dad couldn’t stop eating it!! I will save this one for sure.
Made this and we all loved it. I kept the peel on the apples for additional fiber and used low sugar dried cranberries.
Could this be made in individual ramekins? What would be the baking time?
Hi Susan, Yes, you can bake this in ramekins –I’d start checking for doneness at about 20 minutes. Enjoy!
I can’t wait to try this! When making ahead of time, could this be refrigerated BEFORE baking, or do you recommend baking it first and reheating it later?
I use a Cuisinart air fryer toaster oven instead of a conventional oven (requires a lot of experimentation on cook times & temps!) and because it’s just me, I usually half or quarter recipes. I would love to try this full recipe split across maybe 3-4 small baking dishes.
Hi Giovana, it’s fine to refrigerate it for a bit before baking. Hope you enjoy!
Delicious! However, I thought it was too sweet so would reduce the brown sugar next time.
I’m super excited to try this, BUT I only have quick oats. Is there a way to use them instead?
Hi SG, It won’t have quite as much texture, but it would work. Please LMK how it turns out if you try it!
Wow! Have been searching for a reliable, delicious baked oatmeal recipe for a while and have finally found one. Loved the additions of apples, raisins and nuts. Plan to double it next time and freeze smaller portions for the college-aged kids’ apartment freezes. Thank you!
This is truly to die for!!! I even left out the 4 tablespoons of butter, only using a small amount to grease the pan. It was still amazing. The eggs give it a slight custard-like texture, much better than my normal “go-to” baked oatmeal recipe. Rich and delicious, and still pretty healthy!
This was amazing! I followed the recipe to the letter, with the exception of adding a little extra vanilla and a 1/2 tsp of almond extract. You should try the almond extract it pushes the vanilla forward. This was so good, perfect texture! Almost kind of fluffy!
I love your site. Have not tried a recipe I didn’t like. Could you give me a substitute for the egg in this recipe? We have an egg allergy. Thanks so much
So glad you like the site! Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil, and baking powder, and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many recipes would also work with some kind of store-bought egg substitute. Hope that helps!
We also have an egg allergy and this recipe worked well with Bob’s Red Mill Egg Replacement.
I was wanting to start eating oatmeal for breakfast but never cared much for the gloppy texture of it. This recipe is the solution!
As others have mentioned, I reduced brown sugar to1/4 cup and substituted some agave nectar. I used oat milk and dried cranberries. Now I can actually have oatmeal for breakfast!
Sorry. I used almond milk, not oat milk. I baked more like 55min to 1 hour.
Thank you for this wonderful recipe. We enjoyed it this morning for breakfast and look forward to having some for dessert with vanilla ice cream.
I’ve been enjoying your recipes for a number of years now. You empower me with confidence every time! Thank you for your sharing your talent.
💗
Great recipe Jenn. We used to live near Lancaster PA and Sugarcreek OH, true Amish country. Your recipe is spot on and tastes just like the oatmeal they would serve on the breakfast buffets at the Amish restaurants. Thank you for sharing this wonderful recipe!
I made this today. This is what I’ve been looking for. I like to eat my breakfast on my commute to work. I wanted an oatmeal that stayed together. I’ve been looking at oatmeal bars, but that really wasn’t what I wanted. I found a couple of apples today that were soft and I almost threw them out. Then I searched a baked Apple oatmeal and came across your recipe. I made it this afternoon and it is the recipe I have been wanting. I left out the nuts (don’t like them). I kept everything else the same. Next time I probably won’t include the raisins, but it is a good basic recipe I can see making with peaches or blueberries too.
My family loves it. Super easy to make, great texture and it’s a nice change from the mundane ordinary oatmeal.
I love this recipe. Every time. Just as written or changed up. Always great! Thank you for the recipe.
LOVE THIS! With many food allergies/sensitivities, this recipe was so easy to make with simple substitutions and tastes wonderful! I love anything cranberry so I substituted 1 cup dried cranberries (I prefer Trader Joe’s brand as they are organic, more moist and plump than other brands). I increased the amount as I had to omit the nuts due to an allergy. With a milk sensitivity (No not the lactose) I substituted Oat Milk (or Oat Beverage as they are now required to label it as!) Came out perfectly!
I had to dump out a lot of liquid after minutes of baking. It was also too sweet for my taste buds, but still very delicious. Maybe 1 cup of milk next time and less sugar?
Hi Lisa, How many minutes did you bake it? (I think you forgot to mention that in your comment.) Also, did you make any adjustments to the recipe? Did you use either an 8 or 9-inch baking dish?
I made this for breakfast this morning. It was so delicious and comforting. I am trying to reduce my sugar intake so I used 2/4 cup Stevia instead of light brown sugar. I substituted the walnuts for pecans, used Granny Smith apples and dried cranberries. I served it with a dollop of yoghurt and sugar free maple syrup.
This is so annoying with these constant alerts to post a message when I’m simply trying to read the reviews. Not to mention the plethora of ads… I’m try to make it but so frustrating…. I’m posting and hopefully this will stop. Review possibly coming later.
I make this time and time again, it’s always a crowd pleaser! I love to make it to bring into work and share with my colleagues. We just warm it up in the microwave. I’ve made it with almond milk. I usual use half golden raisins half cranberries. I don’t usually add the apple or nuts they’re not out usually on hand in the pantry. I do like to add a splash of nutmeg and clove in the winter months.
Thank you, Jenn! Perfect oatmeal breakfast! I only put half the nuts in, really not a fan of them for breakfast. Next time, no nuts! I alone eat this, so I refrigerate it and portion it over four to five days.
Excellent and easy but too sweet for my taste. I just decrease the sugar. Have made it with pecans and/or dates too
I made it this morning. Outstanding! I didn’t peel the apples and used Lakanto Monkfruit golden sugar to substitute for the brown sugar. Just a little lower glycemic index. Hubby loved it. Win/win!
I passed on the nuts, because one of my grandkids is allergic.
I used Georgia bell peaches off my tree last year
It came out excellent! Thank you it’s a keeper👌
Absolute fave. THIS is what a warm hug tastes like.
I’ve made this recipe four or five times now—we like it that much! I usually bump it up to 1.5 recipes and bake it in a 9×13” pan. I sometimes increase the eggs to up the protein content a bit. But yesterday I made it as written and baked it in an 8” square. No problem whatsoever with baking time, it was firm to the center after 45-50 min. And delicious again.
Since I have type 1 diabetes, I eliminated the brown sugar altogether. Since I’m not crazy about raisins, and prefer foods tart rather than sweet, I used whole cranberries instead. Otherwise I followed the directions and it turned out perfect for me. I loved it and will surely make it again.
This recipe turned out wonderfully! I used 1 cup 2% milk and 1 cup almond milk. I also added 1 cup frozen blueberries. (Going to do half cup of blueberries and half cup of strawberries next time). The taste is just delightful! It’s a keeper and will become my go to breakfast casserole!
Yep. I was really disappointed with the really runny result. I’m going to look for a different recipe.
325 degrees at 40-45 minutes did not work for me. I use a typical Pyrex 2 qt. 8″ x 8″ pan. I would up turning up the oven to 370 and pushing the oatmeal in the center down to make the egg/milk mixture rise, wanting to not eat raw egg.
I will probably make this again but use my larger Pyrex 3 qt. 9″ x 13″ pan and try 350 degree oven while watching carefully.
I was so hungry, waiting more than a hour for this to cook and feeling so disappointed by the directions. I can only give you 4 stars.
I had the same issue using a 8×8 pan. Had to bake an additional 30 min. @325 to set the center. Will use larger pan next time. Other than that it’s a great recipe that I will surely make again.
We used as a springboard for what was on hand and doubled it. Because cooking once to get 2 meals is a sanity saver! Had frozen pears, small handfuls of dried apricots and figs, plus a lone Cortland apple (the best baking apple in my opinion). Did 1/2 cup sugar. And a bag of pecans. The sweetness was just perfect.
Forgot to mention in my comments adding orange zest brings this to the next level!
Hi Jenn; what do you think about adding some cranberries to this? I have a half bag leftover. Thanks! Love your site.
Sure, Sue, I think that would be nice. Please LMK how it turns out if you try it!
Can this be made in individual servings- such as wide mouth canning jars or tartlet pans?
Hi Beth, Sure that should work (as long as you can put canning jars in the oven). Individual portions may not take as long to bake so keep a close eye on them. Hope you enjoy!
Is there a way to search comments? I want to see what changes others made with types of milk, fruit, frozen berries or not, sugar substitutes, and ways to eliminate – apples are already sweet. I do not drink cow’s milk and regularly make rice pudding with soy milk – so guess it would work here – but wondering if anyone tried dried buttermilk, soy, cow’s milk product, and how it was?
Hi Madeleine, unfortunately, there’s not a search function for the comments. You can use the find feature on your computer and type in a word that may take you to some comments that would be relevant to you. Regarding your questions: 1) I think a non-dairy milk would work here but wouldn’t recommend buttermilk. 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! 2) If you want to use berries, I’d recommend this recipe instead (and frozen blueberries will work). 3) I haven’t tried this with a sugar substitute but I think it would work. Hope that helps!
You could try Lakanto Monkfruit golden as a sugar replacement. I thought it was great!!
I love love love this recipe! We live in NE Washington and it was 14 degrees this morning (it’s only mid November). Our winters are long and very cold and this baked oatmeal is our go to most mornings. It’s a perfect start to our day! I’ve taken a couple of liberties and used dried cranberries instead of raisins and sometimes add ground flax. Thank you!
Can this be prepared, baked, and frozen for the future?
Yep — see the bottom of the recipe for freezer-friendly instructions. Hope you enjoy!
I make this recipe weekly for breakfast. It’s easily my favorite thing about the morning. If I bake this in my Kitchenaid Countertop Oven, how long should I bake it?
Hi Lauren, so glad this starts your morning off on the right foot! I’ve never used a countertop oven so I can’t say for sure, but I would assume that the timing is probably similar.
Hi there! Can this be make without nuts? Also as opposed to using fresh apples could one used diced up dried apple rings?
Hi Darrin, You can just omit the nuts, but I wouldn’t recommend using the dried apples. Hope you enjoy if you make it!
Oh my gosh this was wonderful. I make several baked oatmeal this is so far the best.
I have made this recipe several times, and I love it! I noticed that several people mentioned that it is runny or takes a long time to cook–more than 40-45 minutes. This has not been my experience. I cook this recipe at 350-375 degrees. I have never cooked it at 325. I assumed that 350 was the correct temperature when I viewed the recipe, and I didn’t look. Living at high altitude, as I do, over 5k feet above sea level many times cooking takes longer. It cooks in 40-45 minutes.
Haven’t eaten it yet. Smells great but looks runny. I hope after it sits for a bit it’ll absorb the liquid. I’ll let you know
We love baked oatmeal at my house. Another similar recipe calls for a 400 degree oven. . This recipe at 325, was not nearly ready after 55 minutes. I raised it to 370 to completely cook. Great taste!
This is delicious. It reminds me of bread pudding. This is the best baked oatmeal recipe that I have ever tried. Thank you for sharing!
I always enjoy your recipes but this one needed tweaking for me. I used half the sugar called for. I didn’t care for the texture. I am going to try mixing all ingredients together and letting it sit in the refrigerator overnight and then baking it. I liked that the oatmeal had added protein.
This tastes amazing! I skipped the raisins and only added 20 grams of sugar. The rosted walnuts on top are my favourite part.