Baked Oatmeal with Apples
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Wake up to the cozy flavors of fall with this comforting baked oatmeal—a warm, make-ahead breakfast that’s perfect for chilly mornings.
Baked oatmeal is a traditional and comforting breakfast casserole. Unlike regular oatmeal, which is made on the stovetop and has a porridge-like consistency, or overnight oats, which are served chilled, baked oatmeal recipe 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 juicy apples, plump raisins, and warm spices is a classic. Bonus: it can be made ahead of time and reheats beautifully.
“FANTASTIC!! I sub peaches during the summer and add ginger and nutmeg. We cut into individual portions and top with Greek yogurt.”
What You’ll Need To Make Baked Oatmeal
- Old-fashioned rolled oats: The base of the dish; don’t substitute instant oats—they won’t give you the same hearty texture.
- Chopped walnuts or pecans, raisins & apples: These add-ins lend crunch, a touch of chewiness and sweetness, and tart, fruity flavor.
- Light brown sugar, cinnamon & vanilla: A well-balanced mix that sweetens the oatmeal and adds warm spice and depth of flavor.
- Baking powder: Helps the dish rise slightly.
- Butter, Eggs & Milk: This trio binds everything together and gives the oatmeal a rich and custardy texture.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Mix the dry ingredients. In a large bowl, stir together the oats, half of the nuts, raisins, brown sugar, baking powder, salt, and cinnamon.
Step 2: Mix the wet ingredients. In a separate bowl, whisk the eggs, milk, and vanilla until well combined.
Step 3: Combine everything. Pour the custard and melted butter into the oat mixture and stir until evenly mixed.
Step 4: Layer the apples. Arrange the chopped apples in a greased baking dish.
Step 5: Assemble and top. Pour the oat mixture over the apples and sprinkle the remaining nuts on top.
Step 6: Bake. Bake at 325°F for about 40 minutes, until the oats are set and the top is golden. It’s just as tasty cold from the fridge the next day, so be sure to save a slice!
ADDITIONAL PRO TIPS
- Make it your own: You can swap the raisins for dried cranberries, chopped dates, currants, or skip them altogether.
- No nuts (or different nuts)? Instead of pecans, use slivered almonds or walnuts. Pumpkin seeds or sunflower seeds work too—or just leave them out.
- Meal prep win: Slice the baked oatmeal into squares, wrap individually, and store in the fridge or freezer for a grab-and-go breakfast.
- Best apple types: For the best results, use tart yet sweet baking apples, like Honey Crisp or Gala, which hold their shape when baked.
Got Oats? More Ways to use them
Baked Oatmeal with Apples
Ingredients
- 2 cups old-fashioned rolled oats (not instant)
- ¾ cup (packed) 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 (1.3-cm) chunks (about 2 cups/232 g)
Instructions
- Preheat the oven to 325°F (165°C). Grease an 8 or 9-inch (20 or 23-cm) baking dish with butter.
- In a medium bowl, combine the oats, brown sugar, ½ cup (60 g) 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 (60 g) nuts on top. Bake for 40 to 45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.
Notes
Nutrition Information
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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Sorry Jenn, I meant to give this five stars in my review.
Another keeper Jenn! I made this yesterday because I love oatmeal and wanted something I could heat up quickly for breakfast…so good. I reduced the sugar to a half cup, and is sweet enough for me. I have been looking for a healthier alternative for my husband’s breakfast as he eats too many eggs and he had this with me this morning and really enjoyed it! Thanks again Jenn!!
I make this recipe every week. The only variation I make is to reduce the sugar to 1/3 cup (personal preference since I don’t like things that are sweet) and to use what ever fresh or dried fruit and nuts I have on hand. Lately. I’ve been making it with frozen blueberries and pecans. My guests always ask for the recipe.
This dish has me back at the breakfast table. My favoriate is made with apples & walnuts but try replacing the apples with saskatoons or blueberries. Yum! I love it fresh & hot from the oven or cold with a little cream or milk. Sometimes I sprinkle my serving with a little cinnamon sugar.
Amazing gluten free breakfast option. We used almond milk to cut the dairy as well and it was amazing!
If I made this a day ahead, can I bake it again? Would it be too dry in the oven twice?
Thanks
Kathleen
Hi Kathleen, I wouldn’t suggest fully baking it again as I do think that would make it a bit dry. You can easily reheat individual servings in the microwave or just assemble everything ahead and then bake it in the morning.
I absolutely give this five stars. It is delicisious. Can’t wait to experiment with different fruits.
This recipe sounds divine and a real find for me because I’m on a gluten free, low sugar, low dairy diet. I’m using only small amounts of maple syrup or honey in foods that call for sugar and wondering if either of these can be substituted for brown sugar in this recipe. Read lots of reviews and questions for this recipe but didn’t see this question so hope I’m not repeating it. Thanks
Yes Linda, I think you could successfully use maple syrup here. Hope you enjoy!
One more question about this yummy dish before I cook it. Does it freeze well? I ask because I would like to cut it into serving size pieces and freeze individually. That way I won’t gorge myself on it all at once and will have a great breakfast or snack ready to thaw. BTW, Thanks for your previous prompt reply to my question. Not used to that.
Yes Linda, this will freeze just fine. Great idea for portion control! 🙂
I love this dish! It is so adaptable – I’ve used pears/dried cranberries/hazelnuts, peaches/dried apricots and pecans, plums/dried cherries and almonds – you can mix and match as you like. I usually serve it warm with plain yoghurt and a drizzle of real maple syrup. It has become a breakfast favourite for my team at work and a “go to” brunch dish at home.
What if I leave out the sugar? What purpose does the sugar serve? What’s up with brown sugar in almost every oatmeal recipe?
Hi Daniel, you can significantly cut back on the sugar, but I’m not sure I’d eliminate it entirely. And I like brown sugar in this recipe as it helps to keep the oatmeal moist.