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. 

Overhead photo of baked oatmeal topped with raisins and walnuts in white baking dish with cut apple on the side.

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):

Ingredients for baked oatmeal prepped 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 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.

Side by side photos of dry ingredients and wet ingredients mixed together in separate bowls.
Photo on left of apple slices and raisins in a baking dish; photo on right shows oat mixture spread over the fruit.
Three photo collage of wet ingredients being poured into the baking dish and dispersed evenly.

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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.
Slice of baked oatmeal with a drizzle of maple syrup on top on a speckled plate.

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.
Close up photo of pan of baked oatmeal with walnuts and raisins on top.

More Breakfast Recipes with Oats:

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Baked Oatmeal Recipe

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
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.
5 (31 ratings)
Print Pin Rate

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!
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!

Author: Michelle Lettrich
Course: Snack
Cuisine: American

Photography by Dee Frances.