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’ve made this at least a dozen times and I just have to comment again that it’s SO tasty! Everyone who tastes this loves it. I do think you can reduce the sugar to 1/2 a cup and it’s still sweet enough to feel like a treat. The first time I made this my husband thanked me for giving him dessert for breakfast. I went through a phase where I used three apples rather than two because I wanted it more “appley”. Going back to two cups because I think it’s the best balance of ingredients. Also I love walnuts but for this dish pecans are just perfect. This is amazing with vanilla or plain yogurt scooped on top.
Do you have the peel the apples or will it work with the skin on?
Hi Carol, I prefer them peeled, but it’s fine to leave them unpeeled if you’d like. Enjoy!
I made this twice. Once exactly by the recipe and once using cranberries and walnuts. Both were are huge hit……definitely a keeper! Thanks!
This is delicious!!! I have been making it for a few years now and decided to get on here and leave a review. It comes together quickly, even quicker if you get the dry ingredients together the night before, the house smells wonderful as it cooks and it is always a hit.
This is truly a PHENOMENAL recipe. It is so easy and quick! I use more walnuts on top and also add dried cherries to the mix. I made this with unsweetened almond milk with regular milk and it came out just a good! I’ve also added extra fruit like blueberries which comes out nice. Love it!
Just like banana bread is your solution for old bananas, this is the recipe I make when I have extra apples. I’ve tried multiple variations with different nut combination, but I find as written the best. I’ll often bake the night before and steal a small amount with ice cream (its delicious) and then reheat for breakfasts throughout the week.
Made this one for my family and the all loved it! It’s super easy to make but so delicious!
This is a truly delicious oatmeal, it was the first baked oatmeal recipe I ever tried and remains the best. The fresh apple is the key ingredient for me instead of adding just dried fruit.
Once Upon a Chef is always the first place I look for new recipes. Many of them have become regulars on our menu plan. This oatmeal recipe is probably the one that I make the most often. I could see that it could be changed up in various ways, but it’s perfect the way it is so I don’t mess with it. It’s quick, easy, economical and my family loves it. What’s not to like?!
I love your blog. Every single recipe I have tried so far, turned out to be outstanding — including your Amish-Style Baked Oatmeal with Apples, Raisins and Walnuts. It’s a perfect combination of oats, fruits and nuts. It’s one of our favorites. In fact, we’ve had it for dessert, served with ice cream. Yes, it was INCREDIBLE!!!! 😊