Jennifer Causey
Active Time
15 Mins
Total Time
1 Hour
Yield
Serves 6 (serving size: about 1 cup)

The kids will thank you for this healthy and filling oatmeal recipe. Our homemade version is better for you and more flavorful than sugar-laden instant packets or regular oatmeal made on the stovetop. Actually, it’s more reminiscent of bread pudding with its thick consistency. One bite, and you’ll be reminded of the warm oatmeal cookies your mama used to make. Unlike a cookie or oatmeal bar, however, this baked oatmeal recipe really hits the spot and is full of healthy ingredients, like apples, pecans, and raisins. This recipe is easily adaptable, so feel free to use seasonal fruit and whatever nuts you have in the pantry. Here, though, Honeycrisp apples and crunchy pecans are our delicious weapon of choice to execute this baked breakfast. Begin by arranging chopped apples in a lightly greased baking dish. The key is to make sure you use regular, traditional rolled oats instead of quick-cooking oats so the oatmeal mixture cooks properly. Finish by sprinkling chopped pecans over the top. Bake until the oats are set and the top is golden and crumbly. The best thing about this oatmeal recipe is that it can be made in advance, and leftovers can be reheated or enjoyed cold the next day.

How to Make It

Step 1

Preheat oven to 350°F. Spread chopped apples evenly in the bottom of a lightly greased (with cooking spray) 11- x 7-inch baking dish.

Step 2

Stir together oats, toasted pecans, sugar, baking powder, cinnamon, and salt in a large bowl. Whisk together milk, eggs, and vanilla. Gently stir milk mixture into oat mixture until well incorporated. Gently stir in melted butter until just incorporated. Fold in raisins. Pour mixture over apples in prepared baking dish. Top evenly with chopped pecans.

Step 3

Bake in preheated oven until browned and set, 40 to 45 minutes. Let stand 5 minutes.