Baked Oatmeal with Apples and Raisins

By: Olivia Updated: 9/20/23

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This scrumptious baked oatmeal with apples features plump, juicy and delicious California Raisins. It’s the perfect, nutritious breakfast on a chilly morning and something the whole family will absolutely love. Plus, leftover oatmeal squares make a super fun and convenient lunchbox addition or afterschool snack.

Hands down, the best raisins come from California. They’re naturally sweet, versatile and go great in both savoury and sweet recipes! Raisins are an economical dried fruit option for healthier cooking and snacking.

A piece of baked oatmeal with apples and raisins topped with yogurt.

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This post is sponsor by California Raisins.

I love making this baked oatmeal with apples and raisins because it’s such an easy and healthy 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 nutritious ingredients. On top of that, it tastes amazing as leftovers.

I also love adding a big handful of California Raisins to this Low-Carb Strawberry Coconut Scones or Easy Sausage Stuffing during the holidays. They are also super yummy in Healthy Pumpkin Chocolate Chip Muffins or Gluten Free Carrot Muffins.

Want even more inspiration for using California Raisins in your kitchen? I’ve got you covered. Stir them into this Easy Coleslaw Recipe or Chicken & Mushrooms Skillet for a touch of sweetness. Mix them into your Peanut Butter Waffles batter or simply sprinkle them on top. They also make an excellent garnish for Carrot Leek Soup. The options are truly endless!

How to make baked oatmeal

Ingredients

Old-fashioned rolled oats — Whole grain oats are best. Quick oats can work in a pinch, but your bake may not be as moist.
Brown sugar — Maple syrup or honey can also be substituted.
Baking Powder — This leavening agent will make your oats nice and fluffy.
Spices — Ground cinnamon and salt.
Walnuts — You can also use chopped pecans or leave nuts out all together, if you’re prepping this for a school snack. They add nice texture and are very tasty, but completely optional.
California Raisins — The star of the show! Be sure to sprinkle extra on top.
Eggs — Eggs add fantastic flavor and more rise.
Almond milk — Or milk of choice, both dairy and non-dairy options work.
Vanilla extract — Pure is tastiest, but imitation will do the trick.
Butter — Unsalted is best. Salted butter will work but I’d recommend a bit less added salt.
Tart apples — Green, Granny Smith apples are my go-to for this recipe.
Optional Toppings — Greek yogurt, maple syrup and more California Raisins!

Instructions

Prep work:

Time to rev up the oven! Preheat to 325°F.
Prepare a 9×13 inch baking dish by greasing it thoroughly with a little butter.
Peel and dice apples into small, bite-sized pieces. Set them aside.

Combine dry ingredients:

Measure oats, brown sugar, baking powder, cinnamon, salt, walnuts and California Raisins into a medium sized bowl.

Mix dry ingredients together until evenly distributed.

Mix wet ingredients:

Crack eggs into a separate bowl and whisk vigorously.
Add milk, vanilla extract and melted butter. Whisk again.

Wet ingredients whisked together in a bowl.

Pour wet into dry:

Pour wet ingredients into dry and stir until well combined.

Wet and dry ingredients combined in a large bowl to form baked oatmeal batter.

Assemble baked oatmeal:

Arrange apple chunks in a single layer on the bottom of your baking dish.
Pour oatmeal batter over apples and use a spoon to distribute evenly. Sprinkle more California Raisins on top, if desired.

Apple chunks arranged evenly in the bottom of a baking dish.

Bake:

Transfer casserole dish to the oven and bake for 45-55 minutes, until golden brown.

Cut and serve:

Cut baked oatmeal into squares and serve with toppings like Greek yogurt, maple syrup and extra California Raisins. Enjoy!

Recipe Tips

Whole grain oats are best for this recipe. Quick oats can work but your bake probably won’t be as moist.
Use a tart variety of apple to compliment the sweet flavors in this baked oatmeal. Granny Smith is my go-to.
Feel free to get creative and add other mix-ins like roasted pumpkin seeds, dark chocolate chips or chopped macadamia nuts.

Storage Instructions

To store: Allow the Baked Oatmeal with Apples leftovers to cool completely and cut into squares. Place squares in an airtight container and refrigerate for 3-5 days.

To freeze: Cloak each oatmeal square in plastic wrap. Place wrapped squares into a Ziploc bag for extra protection and freeze up to 3 months.

To reheat: Microwave on high, in 30 second intervals, until warmed through. You can also reheat in the oven or toaster oven. Preheat to 325°F and place oatmeal square on an aluminum foil lined baking sheet. Bake 15-20 minutes or until warmed through.

More Oatmeal Recipes

Oatmeal is a great, healthy ingredient to incorporate into your diet. You can’t go wrong with any of the following recipes, they’re all super delicious!

Frequently Asked Questions

Are baked oats better than regular oatmeal?

Baked oats are not necessarily better than regular oatmeal, basically it depends on your preference. I personally enjoy oatmeal in any shape or form, though baked is certainly tasty.

Why are my baked oats soggy?

You may have added too much milk. Try baking them a little bit longer, the heat of the oven will evaporate more liquid and the oat grains will have more time to soak up additional moisture.

How do I know when my baked oatmeal is done?

Test your bake with a knife or toothpick, if it comes out clean your oatmeal is done. It should also be golden on top and underneath. Of course, it’s easier to tell if the bottom of your bake is golden when using a clear, glass dish.

Why California Raisins?

California Raisins are world renowned for their quality and taste. They are naturally dried in the sun, with no sugar added. And as our closest growing region, California Raisins are the most sustainable choice for Canadians.