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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I made this before reading the reviews; my sister lives in Lancaster, PA, and Amish oatmeal is available at all the local markets and stores. Loving it when I ate it there, I tried Jen’s recipe–excellent! Of course, I now know after reading the reviews that I could cut down on the sugar with no ill-effect–as well as substitute different fruits as well. I followed the recipe exactly and my son and I (my husband isn’t an oatmeal guy) ate it all week for breakfast. Easy to just scoop out a portion, nuke it, and you have instant, excellent breakfast!
This is a huge kid favorite! I tend to make it with apples and cranberries as I like the tang that comes from the cranberries. I lower the amount of sugar quite a bit and it is still very tasty!
I double this recipe for a 9×13 pan and make it twice a month. It is my husband’s favorite breakfast and often requests it. I like to take it out slightly before it is set to give it a custard texture and flavor. I love to eat it cold with some milk as it reminds me a little bit of rice pudding. This is a winner in our family!
A breakfast mainstay! Everyone loves this dish which says a lot given my kids usually groan when oatmeal is part of anything. I cut down on the brown sugar from 3/4 cup to 1/2 cup for a less sweet version and no one is the wiser!
I’ve made this baked oatmeal for breakfast so many times and it is always a BIG hit. To save time in the morning, I put everything together at night so all I have to do in the morning is preheat the oven and bake it. Super easy and so yummy!!!
Made this with oatmilk instead of milk and it was yummy
I have made this recipe many times and recommended it to others many times. Sometime we use apples, sometime it is blueberries omitting the raisins. It is delicious whatever fruit is used. It works fine to also freeze it before baking, then bake from the frozen state. I put it in a freezer to oven dish wrapped tightly in foil. I add a few minutes to the baking time.
I first made this on a cold Illinois winter morning, thinking it would be just what I needed to warm up and get energized for my day. It was perfect! Delicious and easy to make, it was good hot or cold and reheated very well! This is on winter rotation for me and mine. Highly recommend!
Love this recipe as well as your baked oatmeal with blueberries. Going to make it this afternoon! Going to try per other suggestions less sugar.
You are now my “go to “ source for delicious ways to prepare food!! Grateful thatyou share your expertise with us.
This is one of our very favorite breakfast recipes. I usually put it together the night before and bake in the morning.