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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Delicious breakfast on a cold wintery day. Cut down the sugar a bit as I am trying to minimize sugar intake.. Still totally delicious
This is so delicious – the whole family had it for breakfast this morning. This time, I prepped all the ingredients (except apples) the night before, but didn’t combine them until just before putting it in the oven. The last time I made it, i prepared it the night before so the oatmeal soaked in the milk mixture. I prefer the texture when it doesn’t sit combined overnight. The texture from today’s dish was perfect! Thank you for recipes that make me look like a chef!
This was great!!! Nutritional and tasty!
This is the best breakfast dish ever. Tastes like apple pie for breakfast. It is economical because it feeds a lot of people. Uses ingredients I typically have on hand. Quick to throw together So delicious! And leftovers are convenient to heat & eat the next few days. I’ve even prepped it the night before and refrigerated it then baked the next morning. It still turned out great, although I prefer the texture when it is baked right away. It is great for pot lucks because I can make it ahead and serve at any temperature. I always get asked for the recipe.
Can almond milk be used in place of milk?
Sure, Ann, that should be fine. Enjoy! 🙂
This recipe is a new favorite of mine. I bake it Sunday and then eat it for breakfast throughout the week. Just pop a serving into the microwave for 45 seconds, drizzle a tiny bit of maple syrup over it (as a previous review suggested), and I’m good to go! I made a few adjustments for my own personal preference. I reduced the sugar to 1/3cup, and don’t add any butter or oil. I melted the butter and forgot it in the microwave by accident the second time I made it and didn’t miss it. And I sprinkle 1/2 cup of pecans on top and leave out the walnuts. It’s delicious the way Jenn has written it though (as are all of her recipes that I’ve made)! These are just my own personal tweaks.
Can I use oil instead of the butter?
Sure, Seal, that should work. Hope you enjoy!
Made this for breakfast and it is great! Not too sweet and packs hearty goodness via the steel cut oats, walnuts, apples, raisins, etc. I put a dash of half and half on my serving. Mmmm.
My husband suggested serving it with pork tenderloin tomorrow (just for us) and I think we’ll try it! I love a double-duty entree!
Cooked this morning for Thanksgiving brunch and it is wonderful! And true to what was written the longer it sits the better it gets. Ingredients were what I already had and my 13 grandson loved it♥️
Hi Jenn,
I was thinking of making this for the staff at my work and was thinking about making a variety of flavors. What do you think of pears & pecans and apples & fresh cranberries and walnuts? I also have mangoes but not sure what would work best with them. I would love your advice.
Thanks!
Hi Karen, one of the things I love about this recipe is that it can be tweaked to use a variety of fruits and nuts. I think pears and pecans and apples and cranberries sound delicious! Mangoes sound a little less conventional but I think you could certainly get away with it. Please LMK how the different varieties turn out!
Yum! I have tried and enjoyed many of your recipes, and this was no exception. The texture and flavor was great. I like how the walnuts on top got a roasted flavor. I do agree with some other posters though that it was a little sweet, so next time, I might reduce the sugar. Probably just a personal preference though!
Has anyone tried this with instant oats?
Hi Nally, the texture will be a bit mushy, but instant oatmeal will work in a pinch. Hope you enjoy!