Baked Oatmeal with Apples, Raisins & Walnuts
This baked oatmeal recipe is a deliciously filling breakfast option packed with flavor. It couldn’t be simpler to prepare, and it is easily customizable with your favorite types of fruit, nuts, and add-ins.
I’ve always loved oatmeal; it’s such a satisfying breakfast, especially in the winter when you just want warmed up on a chilly morning. Even better is a big pan of creamy baked oatmeal with apples since it can easily provide you with many servings, meaning you bake it once and have breakfast ready for much of the week… perfect for busy mornings!
I made a simple baked oatmeal years ago that I always enjoyed. It was simple, quick, and delicious. However, while flipping through a copy of Super Natural Every Day, I was drawn to this version. I loved the addition of fruit and the creamier texture, thanks to the addition of milk.
While the original recipe called for a combination of bananas and blueberries, the first time I made this I substituted apples and raisins, since I had those on hand. This is the perfect recipe for playing around with and swapping out fruit combinations, given the time of year and what’s in season in your area.
Why You’ll Love This Baked Oatmeal
- Satisfying – Warm and filling, this is the ultimate comfort food breakfast.
- Customizable – Substitute your favorite fruits and nuts to make the baked oatmeal of your dreams! Check out some ideas in the “Topping Ideas and Variations” section below.
- Meal Prep-Friendly – You can bake this oatmeal and store it in the fridge to enjoy for breakfast all week long.
- Gluten-Free – If you use certified gluten-free oats, then this recipe is naturally gluten-free.
- Can Be Made Vegan – By using the milk, egg, and butter replacements offered below, you can create a vegan version of this recipe.
Key Ingredients Breakdown
In addition to pantry staples like baking powder, salt, butter, eggs, and vanilla, the following ingredients are really what makes this apple cinnamon baked oatmeal shine (make sure to check the recipe card for a full list of ingredients and quantities):
- Old Fashioned Oats: Make sure they are not quick cooking oats, as the texture would change.
- Walnuts: Toast for extra flavor and crunch (see the notes section below). You can also substitute other nuts like almonds, pecans, cashews, etc. or eliminate them entirely.
- Milk: You can use anything from skim to whole, as well as dairy alternatives like almond milk, soy milk, oat milk, etc.
- Maple Syrup: We want pure maple syrup for this recipe, not pancake syrup.
- Apples: I love using Gala apples, as they are mildly sweet and crisp. Honeycrisp is another good option, or use your favorite variety.
- Raisins: Feel free to substitute your favorite dried fruit, or use another fresh fruit in its place.
How to Make Baked Oatmeal
This recipe is easy to prepare and can be made in under 1 hour.
Step 1: Preheat oven to 375 degrees and spray an 8×8-inch or 9×9-inch baking dish.
Step 2: In a medium bowl, stir together the dry ingredients and half of the walnuts. In a separate bowl, whisk together all of the wet ingredients.
Step 3: Arrange sliced apples on bottom of baking dish and sprinkle half of the raisins over top. Spread the oat mixture in an even layer over top of the fruit.
Step 4: Slowly drizzle the wet ingredients over the top of the oats. Tap the baking dish on the counter to disperse the milk evenly. Sprinkle the top with the remaining walnuts and raisins.
Step 5: Bake until the top is golden brown and the oatmeal is set. Drizzle the remaining melted butter on top and serve.
Topping Ideas and Variations
This oatmeal recipe is very versatile, and you can easily switch up the fruits based on the season and add other mix-ins according to your preferences. Here are some suggestions:
Topping Suggestions
While this is wonderful eaten as-is, if you want to add different flavors and textures, try topping the oatmeal with any of these:
- Greek Yogurt – Add a scoop of yogurt for a hit of protein along with the oatmeal.
- Fresh Fruit – Sprinkle with fresh berries or chopped bananas.
- Maple Syrup – Drizzle a little extra maple syrup on top.
- Peanut Butter – Warm peanut butter or almondbutter and drizzle over top.
- Toasted Coconut – Adds wonderful texture and flavor!
- Nuts – Sprinkle with extra chopped nuts.
Recipe Variations
While I adore the combination of apples, raisins, and walnuts, you can create endless varieties and customizations to this recipe. Below are some ideas:
- Switch Up the Fruit – In place of apple slices on the bottom of the pan, layer peach or banana slices instead. Use blueberries, raspberries, blackberries, or chopped strawberries in place of the raisins.
- Alternative Sweeteners – Instead of pure maple syrup, use honey or light brown sugar.
- Add in Peanut Butter or Nut Butter – Whisk in ¼ cup of peanut butter with the wet ingredients. A peanut butter banana version sounds excellent!
- Protein Packed – Add a scoop of your favorite protein powder to the dry ingredients.
- Coconut Oil – Replace the melted butter with coconut oil, or oil of your choice.
- Chocolate Chip Version – Use chocolate chips (regular or mini) in place of the raisins for a more decadent breakfast!
- Egg Replacement – You can substitute either ¼ cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.
How to Store and Reheat
One of the great things about this recipe is that it’s perfect for meal prep. You can make a batch on a Monday and have it every morning for the rest of the week!
- Store in the Refrigerator: This recipe will keep fresh in an airtight container for up to 5 days.
- Store in the Freezer: For longer storage, wrap individual portions in plastic wrap and store in a freezer bag for up to 3 months.
- Reheat Instructions: You can easily reheat individual portions of the oatmeal in the microwave in 30-second increments until it is heated through. If you want to reheat an entire dish of oatmeal, heat your oven to 350 degrees F and bake, covered with foil, for 15 to 20 minutes.
Tips for Recipe Success
Over the years, as I’ve been making this recipe, I’ve discovered some easy suggestions to help make sure your baked oatmeal turns out perfectly every time:
- Toast the Walnuts (or other nuts you’re using) – Toasting helps bring out the flavor of the nuts and makes them extra crunchy. To toast walnuts, place them on a baking sheet in your preheated oven (350F/190C) and bake for 7 to 10 minutes. You can also toast them in a dry skillet over medium heat on the stovetop for 2 to 5 minutes. Remember to closely monitor so they don’t burn. They are finished when you start to smell their nutty aroma, and they have turned a light golden brown.
- Rest Before Serving – If you want to serve your baked oatmeal in neat slices (versus scooping it into a bowl), you’ll have to let it sit for a bit to firm up. Check the consistency after 30 minutes before trying to cut it into slices.
- Tastes Best Served Warm – Whether you are scooping or slicing the oatmeal, the flavors taste the best when warm.
- Easily Doubled – This recipe can easily be doubled and baked in a 9×13-inch baking dish.
More Breakfast Recipes with Oats:
- Overnight Chilled Plum Oatmeal Pudding
- Oatmeal Muffins with Dates, Cranberries and Pecans
- Maple Oatmeal Scones
If you make this baked oatmeal recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe! ❤️️
Baked Oatmeal Recipe
Ingredients
- 2 cups (178 g) old-fashioned rolled oats, do not substitute quick oats
- ½ cup (57 g) walnuts, toasted and coarsely chopped, divided
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 2 cups (480 ml) milk
- ⅓ cup (104 g) pure maple syrup
- 1 egg
- 3 tablespoons (43 g) unsalted butter, melted, divided
- 2 teaspoons vanilla extract
- 2 Gala apples, peeled, cored and cut crosswise into ½-inch pieces
- 1½ cups (224 g) raisins, divided
Instructions
- Preheat oven to 375 degrees F. Grease an 8-inch or 9-inch baking dish; set aside.
- In a medium bowl, stir together the oats, half of the walnuts, cinnamon, baking powder and salt; set aside.
- In a separate medium bowl, whisk together the milk, maple syrup, egg, half of the melted butter and vanilla extract.
- Arrange the sliced apples in a single layer on the bottom of the baking dish. Sprinkle 1 cup of the raisins over top of the apples. Cover the apples and raisins with the oat mixture, using a fork or spoon to spread it into an even layer. Slowly drizzle the milk mixture all over the top of the oats. Rap the baking dish on the counter a couple of time to disperse the milk among the oats. Sprinkle the top with the remaining walnuts and raisins.
- Bake for 35 to 45 minutes, or until the top is golden brown and the oatmeal mixture is set. Remove from the oven and let sit for at least 5 minutes. Drizzle the remaining melted butter over top and serve.
Notes
- Oats: Stick to old-fashioned oats for this recipe. Do not use quick-cooking oats (the texture will be too mushy) or steel-cut oats (they will be under-done).
- Walnuts: Toast for extra flavor and crunch (see the tip above). Pecans would be a great substitution; you can omit the nuts entirely if desired.
- Maple Syrup: Use pure maple syrup; pancake syrup is too sweet and doesn’t have as much maple flavor.
- Apples: Substitute your favorite apple if you wish; honeycrisp would be a great alternative!
- Raisins: Use regular or golden, or substitute other favorite dried fruit.
- Store in the fridge: This recipe will keep fresh in the refrigerator in an airtight container for 4 -5 days.
- Store in the freezer: For longer storage, wrap individual portions in plastic wrap and store in a freezer-safe bag for up to 3 months.
- To reheat: You can easily reheat individual portions of the oatmeal in the microwave in 30-second bursts until it is heated through. If you want to reheat an entire dish of oatmeal, heat your oven to 350 F/180C and baked, covered with foil, for 15 – 20 minutes.
- Variations: See post above for multiple ways to switch up this recipe!
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Photography by Dee Frances.
one of the best baked oatmeal dishes I’ve ever tasted; nutritionally great and easily variable using other dried fruits or nuts or seeds .thanks so much,I love this
This recipe is so tasty. My kids loved it. My only recommendation is that the instructions could be streamlined- cut and arrange apples and raisins first. Then mix dry ingredients in bowl, pour over apples&raisins. Using same bowl, mix wet ingredients and proceed with recipe. Fewer dishes, steps make more sense to me this way.
Thank you for this recipe. It looks great. Question about cooking method: Am wondering if this would work in a crock pot and if so, that changes would need to be made?
Thanks again for your blog and investing into good food and healthy family living.
These oatmeal breakfast bars look super delicious. I do have a few questions though. Can this recipe be doubled for a 13×9 baking pan? Also regarding the milk. I only have whole milk. Can that used for this recipe? I rarely buy 2% or less milk. TIA
Hi LuAnn, Yes, you can use whole milk and the recipe can be doubled and baked in a 9×13-inch pan. Enjoy!
Best baked oatmeal I have ever made! So good! I reduced the raisens to 1 cup. I will be making this again very soon.
Nutritional and easy to make
The baked oatmeal raisin bake is delicious!!!! I will make it over & over again ! So easy !!! Love it !
This is delicious! I love that it has a lot of apples and raisins in it! Will be making this on repeat!
I love this! It isn’t too sweet. I had some frozen sliced apples that I put in the bottom of the pan, and then just sprinkled some raisins. It tasted great! I will definitely make it again!
This looks so good! Do you think you could replace half of the vanilla extract and use maple extract to ramp up the maple flavor? A good quality pure maple syrup is hard to find where I live. Thanks!
Yes, absolutely!
I can’t rate it as I have not tried it yet. But I do have a comment that applies to all of your recipes with nutritional information. I am on a medically restricted diet and need a little bit better information. when you give the number of servings or serving size can you make that a measureable amount? Makes six servings is not a measureable amount, how about: “Makes six, three ounce servings” Then I know exactly what I need to eat to get the nutritional values listed.
That looks incredible!! I can’t wait to try this recipe! sounds really good for breakfast too :) i’m already getting hungry thinking about it haha lovely pictures too ;) thank you for sharing with us! I hope you will have a great day!
Excellent recipe!!! I’ve made it twice. I love that it has maple syrup instead of regular sugar.
Please help! Is this meant for an 8 or 9 in square pan, or a 9×13? I thought it meant a square 8×8, but 2 apples sliced would not fit in a single layer on that small of a pan…I’m waiting to bake this, I don’t want to mess it up!
Hi Nikki, Yes, it’s meant to be an 8-inch or 9-inch square. The slices I made are fairly thick, but it’s okay if they overlap; it doesn’t have to be a perfectly flat layer.
I love this too. What a perfect way to wake up on V-day with a healthy and delicious looking breakfast waiting for you.Thanks.
good morning, why no quick oats? I never buy the old fashioned kind???
Hi Kim, They will basically turn to mush; they are too fine to withstand the liquid and baking.
Actually I made this today with 3/4 quick oats as I didn’t have enough jumbo oats and it turned out absolutely fine in reducing the milk to 1.5 cup. I just enjoyed a big bowl for dinner with a bit of yogurt. Delicious!
Just made and is in the oven. I used almond milk and followed the rest of the recipe. Can’t wait to eat soon.
Yum! I would like to try this with raspberries and peaches sometime.
Have you ever tried this in. A crockpot? I’d love to make it for the big Mother’s Day Brunch I am hosting, but I have very limited oven space. It sounds delicious–I can’t wait to try it!
Hi Sandi, I have not made this in a crockpot, but I have made other oatmeal recipes in a crockpot. I think it could work, you’ll just want to be sure to keep an eye on it so it doesn’t dry out. Enjoy!
This is excellent!! I’ve made it for my old man friends & they loved it. I’ve eaten it for breakfast, lunch & dinner & dessert. Seems to get better if it sets a while. Taking some to family gathering this weekend. As I’m gluten/milk free I use Rice Dream (rice milk) & it works fine.
This looks delicious! If I doubled the recipe, do you think it would fit in a 9 x 13 pan?
Yes, definitely.
Do you know how many calories and the nutritional information for the oatmeal?
Hi Kellie, I do not have the nutritional information or calorie count for the oatmeal.
I made it on Saturday. This recipe sure makes a lot – maybe not a whole casserole dish, but enough for two breakfasts for the whole family! I think I liked it more than the previous Baked Oatmeal made with applesauce. That one was great too (I made it several times), but I much prefer the big chunks of baked apples. It’s almost like eating an apple crumble ;)
I have substituted applesauce for the melted butter in several baked oatmeal recipes. I really cannot taste the difference. I do a direct substitution of natural applesauce for butter. Sometimes the tablespoon is a little more towards the “heaping” side of a tablespoon of applesauce. But hey, whatever saves me 300 calories, right?! :-)
Finally got around to making it this morning. Perfect timing with temps in the single digits. But I’m an oaf – didn’t have enough milk but I think it still turned out great. The maple syrup along with the natural sugars of the fruit made this just the right sweetness.
I definitely think you get more servings out of this. It was quite filling :)
Finally!
I had been on a baked oatmeal quest for one which had the appropriate soft but not gummy texture, and was resilient enough for a make-ahead week of lunches.
Subbed in a flax egg and almond milk so my GI tract didn’t explode and it was perfect. Anyone tried adding a banana? How did it hold up?
I love baked oatmeal so I was excited to try this version. It was okay. I might make it again, but I would make the following two changes:
1. Dice up the apples and mix them and the raisins in with the oatmeal and milk mixtures. As far as I can tell there’s no reason to have them layered that way, and the apple slices were a little awkward to eat.
2. Leave the walnuts and raisins off the top or use foil when you bake (may affect total baking time). I went ahead and followed instructions against my better instincts, and sure enough, the raisins burned. If you’re desperate for a topping, I think a little crumbled brown sugar and nut mixture with the melted butter mixed right in before baking would do fine.
Other than that, the flavor was great and a perfect amount of sweetness for breakfast. Thanks for the recipe!
My mom introduced me to baked oatmeal last year… I must say… I am definitely a fan!
Michelle,
this is my very first baked oatmeal recipe form you and ever. This one was very good, favour by my family. I have made with carberries instead of raisin. Great. Thanks for sharing and the inspiration. Have a nice weekend
Great recipe! I made this for breakfast day at work and it was very well received! I’m new to your blog and I love what I’ve seen so far. I love your healthier take on recipes without going overboard. Thanks!!
I made this dish and it was absolutely delicious! The inside had a very soft, almost gooey consistency, did it need more time in the oven? The top had already browned so i wasn’t sure…
Hi Mary, I’m so happy you enjoyed the oatmeal! The inside is soft, but not gooey; it likely needed a little bit more time in the oven.
I tried this over the weekend and it is great! I made a half recipe and still used a whole egg. The second morning I melted a tablespoon coconut oil and drizzled it. Tasted good! I might substitute the coconut oil for the butter next time I make this. Thanks for sharing.
Looks so good and hearty!!
I made this last night for breakfast this week. I substituted craisins for the raisins and slivered almonds instead of walnuts because that is what I had around, it turned out great! Very good recipe that I will keep using and adding new things to.
DELISH!!! I just made it…YUM. Thanx
A+++ This is delicious!!
Your recipes look interesting but finding a simple way to print them are difficult if not impossible. Could you make it simple and more user friendly? Thanks. Garth
Garth, At the top of each recipe there is a “print” button, along with “save” and “email” buttons. It will generate a print-friendly version of the recipe, along with a thumbnail.
To the poster who asked about the steel cut oats, I have done that and I loved the results! The first time I did it I wasn’t sure how it would turn out so I did approx 25% of the oats as steel cut, 75% regular. I liked the results so much that I now do about 50/50 steel cut and regular. I love the texture of the two oats mixed together. PS. I just bake as per recipe. The steel cut oats stay very firm and almost a little crunchy, which I happen to like. Enjoy!
I’m used to having oatmeal in a bowl with brown sugar and milk on top. I’ve never tried it baked and am anxious because it looks so good. Are you saying that you just scoop/cut some onto a dish and eat it with a fork or do you then pour milk on top????
Hi Lexy, Yes you would just scoop it out of the pan and eat it on a plate or in a bowl with a fork. I’ve never poured milk on top of my oatmeal, and did not pour milk over this.
I’ve never tried baked oatmeal but it sounds great and like an easy way to serve a crowd. I love the flavors in here with the apples and raisins!
We had this just this morning. I did not have any syrup on hand, so I used 1/2 c. honey instead and then drizzled some over the top once it came out of the oven. For 2 people living in an RV, we use our toaster oven rather than our large oven and it took about 45 mins. to bake. It was delicious!
We had this for breakfast yesterday — fantastic! I’m already thinking of other variations … banana, pears, coconut, dried blueberries/apricots, almonds — loads of possibilities … thanks for the recipe!
Since I eat oatmeal every morning about 90% of the time, this is on top of my list of breakfasts to try. I always make mine with plenty of cinnamon, finely shredded coconut, toasted wheat germ, maple syrup, and toasted nuts and fruit — but I’ve never baked it before. The options are pretty endless and I will definitely try it!
Has anyone tried this with vanilla almond milk?
I haven’t, but I think it would work. Maybe eliminate the vanilla extract? (I’ve never had vanilla almond milk so I don’t know how sweet it is.)
Over time I’ve made several other baked oatmeal recipes with original almond milk and they turn out just fine…and always delicious!
This looks amazing and I love oatmeal! One question thought – would be be okay to make this the night before and then bake in the morning? I am wondering if that will make it too soggy or change the consistency of the oatmeal. Thanks!
Hi Christina, I don’t think I’d assemble it and leave it until the morning; the oats will soak up a lot of the liquid overnight, which will affect the texture. You could bake it the night before and then reheat in the morning.
I love that the milk is infused with maple syrup! YUM!
How does this heat up? It’s just me & my hubs and would love to make this to take to work every day & heat up there.
Happy New Year! You inspire me to keep trying new things – thank you!
Hi Andrea, It reheats great! Enjoy!
Yeah, I am not giving up any food for new years – just not gonna happen! But I am all for adding in some yummy but good for me breakfasts!
Oatmeal has always been my “go to” breakfast so it’s nice to get some new ideas to spruce it up!! ;)
I tried baked oatmeal for the first time just last week and love it! Can’t wait to try your apple, raisin and walnut version!
I’ve been looking for some warm breakfast options, and this is perfect! Another good one from BEB!
Most baked oatmeal recipes SOUND good for you but end up being loaded with 2 sticks of butter and a ton of sugar… might as well eat oatmeal cookies, right? But THIS looks like the perfect balance. Score! I’m excited.
Could I substitute steel cut oats for rolled oats in this recipe? Would I need to cook them longer or soak them or anything? Thanks for sharing! I have literally had all the ingredients sitting on the counter for three days and have needed this push to make me put them all together for a delicious breakfast!
Hi Jessica, I’m sure you could use steel cut oats, but you would definitely need to bake it longer and/or use more liquid. How much, I’m not exactly sure since I haven’t done it yet. Enjoy!
This sounds delicious! The combination of raisins, cinnamon and apple is one of my favourites :-)
Your baked oatmeal recipe is my go-to breakfast recipe. This looks similarly delicious, can’t wait to try it!
This looks so hearty! I’ve seen so many baked oatmeal recipes that are “healthy” but the recipe calls for cream and tons of sugar. So glad to see this one!
This oatmeal is stunning! We are on an oatmeal kick in our house – nothing beats it on a cold morning! I’ll bookmark this one to try next!
My new New Year’s resolution is to eat this oatmeal every day. YUM!
I have never tried baked oatmeal, but I love eating oatmeal in the morning and it would be so nice to have it already prepared and waiting in the refrigerator! Thanks for the inspiration!
Nope, no resolutions here either! Never keep them.
I am obsessed with oatmeal, but have never tried the baked variety! yum
Great breakfast!
Wow – this looks tasty! I’ve been on a breakfast cous cous kick lately, but this would be a nice change-up!
I seriously checked the clock to see if I could make this for breakfast but I can’t. I am going to bake this tonight for tomorrow. I love the cold oatmeal you make overnight in the fridge and top with fresh fruit in the morning but that doesn’t cut it on a cold winter morning. This looks perfect. Thanks for posting.
I love bakes oatmeal and with apples, cinnamon and raisin, yes please! That’s one of the best breakfast combos of all time!! Love it!!
Yum…will be making this on the weekend :-) Thanks for sharing.
This is the kind of recipe I need to start my day! love baked oatmeal :)
I just discovered baked oatmeal last week and I am hooked!! I was thinking of making it with apples and here it is. I love your blog and follow you faithfully. I think I relate so well because you cook what I do and it is food you want to eat and not have to go to china to find ingredients. Have a wonderful new year!!!
Yea, healthy oatmeal! Eating breakfast is a health resolution I’ve more or less given up trying to accomplish, but this dish could at least persuade me to pass on ice cream for dessert and go for baked oatmeal instead:)
Love it!! I have four apples left in the basket after making apple pie yesterday. I’m definitely going to make this really soon! Thanks so much. All the ingredients are exactly what I love!! :)
I love oatmeal! I always look for ways on how to make it more interesting! Thanks for this recipe, Michelle!
Great looking oatmeal and I remember a couple years ago making an adaptation of Heidi’s oatmeal with bananas and apples when I first got that cookbook. Every now and then I flip through it an am reminded what gems are in it. Thanks for that reminder :)