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 recipe looks like a great way to get my family to eat oatmeal.
Just wondering about the texture- is it soft, creamy , or more dry or crispy once it’s baked? I’m looking for a softer texture.
Hi Becca, It’s pretty soft, but a little crisp on top with the crunch of the walnuts.
Waited all week to make this for Sunday brunch. It was worth the wait!! Amazing! The only thing I regret is not knowing this recipe over the winter. Made mine with fresh blueberries, raisins, and walnuts – cut the butter/sugar by half and used almond milk. Can’t wait to try maple bacon and apple next weekend.
Finally, a baked oatmeal that my whole family loved! This was completely wonderful. We did bake it in a 9×13 instead of a square dish, as I like it a little thinner when it’s dished out. Thank you! I’m writing this one down in real-live handwriting for my tried-and-true recipes recipe box…and that doesn’t happen very often.
I love this recipe and would like to make it for a friend who is a new mother. Could I freeze it before cooking it? Or after?
Hi Stacey, I think it would freeze just fine after cooking.
I came across your website whilst searching for a recipe for a healthy oatmeal and apple bake via google.
Based on the reviews, I reduced the sugar by half and mixed the apples with the oatmeal mix. It turned out really good! I am really pleased. No more processed store brought bars for me from now!
Thank you Jenn!
A huge favourite. I cut back a bit on the sugar and butter.
This oatmeal is delicious. I have made this recipe several times. It is very good reheated. I used 1/2 of a cup of sugar and it was sweet enough for my family .
This is an amazing addition to any ones repertoire! I subbed cranberries, honeycrisp apples and it is a huge hit!
Also subbed dried blueberries and added unsweetened coconut for another spin on it, also a hit! Definitely learn this recipe, you won’t regret it!
I made this for a ladies breakfast club in our neighborhood. It was so delicious with the combination of the apples, raisins, oatmeal and other ingredients that it was very well received. Leftovers were great reheated. A little whipped cream on top made it taste almost like a dessert. Definitely recommend this.
I love this recipe. I made it the last time we had a snow day. We will most likely have another one as the latest storm moves through, so I will make it again. It is an awesome comfort food breakfast on a cold, icy morning.