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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My family loves this recipe on a cold weekend morning. With my oven, I need to let it cook for one hour.
Made exactly as posted. We didn’t like it at all. I think it was the milk/ egg mixture that made it have a weird texture, not at all what we expected. Perhaps it was that our own expectations were wrong, but with all the great reviews we were disappointed. In order not to waste the ingredients, we added some more fruit and crumble topping , heated it and had it with ice cream as a dessert, but not as good as regular apple crisp. Sorry!
I don’t think this is an apple crisp recipe…it’s a more delicious oatmeal for breakfast…or lunch or…
Why would you think it would be an apple crisp? The recipe clearly states that it is a baked oatmeal. You didn’t read it clearly and your expectations were out of line, that doesn’t reflect on the quality of the recipe..
Totally agree!!!
This is a huge hit in our house, and I make it every weekend. I think it’s a little sweet, so I reduce the sugar to 1/2 cup. I also don’t like too many nuts so I also reduce that to 1/2 cup. I also prefer pecans over walnuts. My favorite apple to use with this is Fuji.
This Amish Oatmeal is absolutely fantastic! I had been looking for an oatmeal recipe that I would love, because, frankly, I really don’t like your average mushy oatmeal. But, I also know how good oatmeal is for you. I love this sooo much! I did change things a bit. I totally eliminated the sugar, and an extra apple plus any fruit I want add. Blueberries, who,e cranberries and half sugar craisins top my list. I also use almond milk. I make it just about every week and eat it almost every day. I love topping it with a low sugar yogurt and a banana. Yum!
The balance of flavors in this dish was delicious. Just the right amount of cinnamon and apple. The recipe was easy to make and was a good way for me to use up the extra oatmeal in my pantry. I made a large batch and put the leftovers in the fridge, so having it the next day was a little dry, but adding almond milk just before serving helped.
This is my all-time favorite breakfast recipe. I have made it several times and shared the oatmeal and recipe with friends. I cut the sugar by half and add different dried fruits like apricots or cranberries. It stores well in the refrigerator for quick breakfasts for up to a week! Yum.
This was so hearty and delicious! I don’t care for raisins and didn’t have any apples on hand so I used peaches. It was still yummy but can’t wait to make it with apples. It was much more than needed for just my husband and I but was I happy about this as I ate it for breakfast all week. Highly recommend!
Can I use frozen fruit and if so any adjustments? I love your recipes, when I found this and then saw it was you I knew it’s going to be great.
Hi Barbara, glad you enjoy the recipes! 🙂 You can use frozen fruit here with no adjustments needed. Enjoy!
I absolutely love this recipe. It has become a permanent addition to my weekly meal prep for months now. I love switching up the fruit and nuts. Thanks so much for making my mornings easier.
I have made this several times and love it! I’ve used quick oats and salted butter with no problem. I use chopped dates or dried cranberries instead of raisins. I love it for a bedtime snack and I also give some to my dog who loves it (not with raisins – dogs can’t have raisins!)