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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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.