There’s something so comforting about waking up to a warm, cinnamon-spiced tray of baked oatmeal and this version studded with tart apples and raisins hits all the right notes. With hearty rolled oats soaking up creamy milk, sweet brown sugar, and cozy cinnamon, the oven does all the work while you get on with your morning. Plus, leftover oatmeal squares make a super fun and convenient lunchbox addition or afterschool snack.
I love making this baked oatmeal because it’s such an easy school lunch/snack for my son to take to school. It’s quick to make, especially if you are a busy mom like me, and it’s loaded with wholesome ingredients. On top of that, it tastes amazing as leftovers.
Key Ingredients
You can find the full recipe with exact measurements in the recipe card below.
Old-fashioned rolled oats — I’ve tested this recipe so many times, and whole-grain rolled oats give the best texture. Quick cooking oats can work if that’s all you have, but I’ve found the bake doesn’t come out quite as moist.
Brown sugar — I usually use brown sugar, but I’ve also made this with maple syrup and honey and both work beautifully. Use what you love.
Spices (ground cinnamon + salt) — Simple, cozy, and the perfect combo. I’ve played with different spice blends, but this classic pairing always wins.
Walnuts — I’ve used chopped pecans too, and both add great crunch. If you’re sending this as a school snack, you can leave the nuts out. I’ve done that many times and it still turns out delicious.
Raisins — The star of the show! They get so plump and sweet as they bake. I always sprinkle a little extra on top.
Almond milk — I often use almond milk or oat milk (plant based milk), but dairy milk works here. I’ve tested both and they all turn out great.
Butter (unsalted) — Unsalted gives you the best control over flavor. If you only have salted butter, just reduce the added salt a bit. I’ve done that many times and it works perfectly. You can also make this recipe with coconut oil too.
Best Apples — Granny Smith apples are my go-to. I’ve tried sweeter varieties, but tart apples hold their shape best and balance the sweetness beautifully. But you can also mix sweet and tart apples if you prefer. Honeycrisp, Fuji and Pink Lady work really well with tart apples.
Instructions to Make Baked Oatmeal with Apples and Raisins
Here we’re tossing the oats, brown sugar, cinnamon, baking powder, salt, walnuts, and raisins into a big bowl. It already looks cozy, right? Just give these dry ingredients a quick stir so every oat gets a little love from the sugar and spices.
In another large bowl, we’ve got the eggs, milk, vanilla, and melted butter all whisked together until it’s nice and smooth. Think of this as the “custard” that’s going to make the oats soft and creamy.
Little tip: Let the melted butter cool a bit so it doesn’t scramble the eggs.
Now we pour the wet mixture over the oat mixture and stir until everything is combined. You’ll see this thick, cozy batter with raisins and nuts in every scoop. If it looks a bit loose, that’s perfect. It thickens as it bakes.
Here we’ve scattered the apple chunks in an even layer on the bottom of the greased baking dish. This is our “apple layer,” so every bite gets some fruit.
Tip: Try to spread them out so you don’t end up with a big apple pile in one corner.
Now the oatmeal mixture gets poured right over the apples and spread out gently. You can sprinkle a few extra raisins on top if you want it to look extra pretty. It already smells like fall before it even bakes! Transfer the apple oatmeal casserole to the oven and bake for 45-55 minutes, until golden brown.
Olivia’s Recipe Tips
Whole grain oats are best for this recipe. Quick oats can work but your bake probably won’t be as moist.
It’s best to avoid Gala and Red Delicious, as they usually turn soft and grainy in the oven.
Feel free to get creative and add other mix-ins like roasted pumpkin seeds, dark chocolate chips or chopped macadamia nuts.
Add a layer of apples at the bottom for extra moisture and a little caramelization.
Slice the baked oatmeal into individual squares and pop them into meal-prep containers. Perfect for grabbing throughout the week whenever you need a quick, cozy breakfast.
More Oatmeal Recipes
Bake Oatmeal with Apples and Raisins
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ cup chopped walnuts optional
- ½ cup raisins
- 2 large eggs
- 2 cups almond milk
- 1 teaspoon vanilla extract
- 4 tablespoons butter melted
- 2 tart apples peeled and cut into ½-inch chunks (about 2 cups)
Toppings
- Greek yogurt
- raisins
- maple syrup
Instructions
- Preheat the oven to 325°F. Prepare the baking dish (9×13 inch) by greasing it with some butter.
- In a medium bowl, add the oats, brown sugar, baking powder, cinnamon, salt, walnuts (optional) and raisins. Mix well to combine.
- In another bowl, whisk the eggs. Then add the milk, vanilla and melted butter and whisk again until well combined.
- Add wet ingredients to the oat mixture and stir until well combined.
- Place the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Bake for 45-55 minutes, until the top is golden and the oats are set. Serve at room temperature with Greek yogurt, raisins and maple syrup on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Why the baking powder I the recipe? There is no plain flour?
It’s good for the oatmeal, but you can skip it if you want to.