Healthy baked oatmeal with apples is a nutritious and delicious breakfast option packed with flavor. It couldn’t be easier to prepare, and you can easily change up the fruits based on the season.

Square of baked oatmeal with apples, raisins, and walnuts on a plate.
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I’ve always loved oatmeal; it’s such a satisfying breakfast, especially in the winter when a warm belly feels oh-so-good. 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 a few years ago that I absolutely adore. It’s simple, quick, and delicious. However, I was still drawn to this version while flipping through my copy of Super Natural Every Day by Heidi Swanson of 101 Cookbooks. I loved the addition of fruit, as well as the creamier texture, thanks to the addition of milk.

Why You’ll Love This Recipe

  1. So satisfying. It gives you the fuel you need to get your day going!
  2. Customizable to suit your tastes. Substitute your favorite fruits and nuts to make the baked oatmeal of your dreams!
  3. Make ahead. You can bake this oatmeal ahead and store it in the fridge to enjoy for breakfast all week long.
  4. Easy balanced breakfast. Oats are packed with protein and fibre, plus the fruit is rich in antioxidants.

While the original recipe called for a combination of bananas and blueberries, I substituted apples and raisins given what’s in season right now. 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.

Ingredient Notes

Ingredients for healthy baked oatmeal prepped in bowls and labeled.
  • 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 tip below.
  • Low-fat milk: anything from skim to 2% will work
  • Pure maple syrup: try to find pure, as artificial maple syrup is sweeter with less maple flavor
  • Egg: I use large eggs
  • Unsalted butter: You can use salted butter if that’s all you have, just cut out the sea salt.
  • Gala apples: Mildly sweet and crisp. Honeycrisp is another good option.
  • Raisins: I like to add raisins for some natural sweetness. Use your favourite raisins. I like black raisins.

How to Make the Recipe

This baked oatmeal recipe is easy to prepare and can be made in under 1 hour. 

  1. Prep the baking dish. Preheat the oven to 375 F/190 C and grease and 8×8 inch or 9×9 inch square baking dish; set aside.
  2. Combine. In a medium bowl, stir together the oats, half the walnuts, cinnamon, baking powder and salt.
  3. Whisk. In a separate medium bowl, whisk together milk, maple syrup, egg, half the melted butter and vanilla extract.
  4. Arrange fruit. Arrange the sliced apples in a single layer on the bottom of the baking dish and sprinkle 1 cup of the raisins over the top.
  5. Pour over the oat mixture and milk. Cover the apples and raisins with the oat mixture and use a fork or spoon to spread in into an even layer. Slowly drizzle the milk mixture over the top of the oats. Rap the baking dish on the counter a couple of times to disperse the milk among the oats.
  6. Sprinkle the top with the remaining walnuts and raisins.
  7. Bake. Put the dish in the oven for 35 – 45 minutes or until the top is golden brown and the oatmeal is set. Drizzle the remaining melted butter over the top and serve.
Dry ingredients and wet ingredients for baked oatmeal being prepared.
Apples, raisins, and oat mixture layered in a baking dish.
Wet ingredients poured over oat mixture and prepared to bake.

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 with apples turns out perfectly every time:

  • Toast the walnuts. 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 – 10 minutes. You can also toast them in a dry skillet over medium heat on the stove top for 2 – 5 minutes. Remember to keep a close eye on your nuts 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, 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 slice.
  • Tastes best served warm. You can certainly eat the oats cold straight from the fridge but warming it up first really brings out the amazing flavors.

How to Store Baked Oatmeal

One of the great things about this recipe is that it’s perfect for meal prepping breakfast. You can make a batch on a Monday and have it every morning for the rest of the week!

  • 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

This healthy 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:

  • Raspberries
  • Switch milk for coconut milk
  • Blueberries
  • Bananas
  • Strawberries
  • Switch maple syrup for honey
  • Switch the nuts
  • Top with Greek yogurt or almond/peanut butter
Healthy baked oatmeal in a white oval baking dish with apples, raisins and walnuts.

Frequently Asked Questions

Why is my baked oatmeal soggy in the middle?


The inside of the oatmeal should be soft, but not soggy. Try baking it for a couple of more minutes. Depending on your oven, it may take a bit longer to set up. 

Can I use steel-cut oats or quick-cooking oats?


I don’t recommend switching out the oats. Quick-cooking oats would become too mushy when baked and the steel-cut oats would need a longer cooking time. The texture of the baked oatmeal would not be the same as this recipe.

Should you refrigerate baked oatmeal?


Yes. Because it contains dairy and eggs, you want to store baked oatmeal in the fridge. The good news is, it will keep 4 – 5 days, so you can enjoy it all week!

Looking for more breakfast recipes with oats? Check these out:

I hope you enjoy this recipe for healthy baked oatmeal with apples as much as my family does!

Healthy Baked Oatmeal with Apples

Healthy baked oatmeal with apples is a nutritious and delicious breakfast option that's packed with flavor. Use your favorite fruits and switch it up depending on the season!
4.67 (6 ratings)

Ingredients

  • 2 cups (178 g) old-fashioned rolled oats, do not substitute quick oats
  • ½ cup (57 g) walnuts, toasted and coarsely chopped, divided
  • teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 cups (480 ml) low-fat milk, anything from skim to 2%
  • 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
  • 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!
Nutritional values are based on one serving
Calories: 452kcal, Carbohydrates: 73g, Protein: 9g, Fat: 15g, Saturated Fat: 5g, Cholesterol: 46mg, Sodium: 254mg, Potassium: 740mg, Fiber: 7g, Sugar: 21g, Vitamin A: 400IU, Vitamin C: 4.8mg, Calcium: 195mg, Iron: 2.7mg

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.