Baked Oatmeal

(10)

This recipe is easily adaptable, so feel free to use seasonal fruit and whatever nuts you have in the pantry.

Active Time:
15 mins
Total Time:
1 hrs
Servings:
6

Your family will thank you for this healthy and filling baked oatmeal recipe. Our homemade version is better for you than sugar-laden instant packets and more flavorful than regular oatmeal made on the stovetop.

Actually, it's more reminiscent of bread pudding with its thick texture that's cut with a fork, not scooped with a spoon. 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, breaks a night's fast, and is full of healthful ingredients, like apples, pecans, and raisins. This recipe is easily adaptable, too, 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 choice to execute this baked oatmeal breakfast.

Baked Oatmeal

Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin

How to Make Baked Oatmeal

Begin by arranging chopped apples in a lightly greased baking dish. Combine the oatmeal ingredients, including oats, sugar, seasoning, milk, and eggs. The key to the best texture in baked oatmeal 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 set. This baked oatmeal recipe can be made in advance, and leftovers can be reheated or enjoyed cold the next day.

Ingredients

  • Cooking spray

  • 2 cups chopped peeled Honeycrisp apples (about 2 small)

  • 2 cups regular rolled oats

  • 1 cup toasted chopped pecans, divided

  • 1/2 cup packed light brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon kosher salt

  • 2 cups whole milk

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 4 tablespoons salted butter, melted

  • 1/2 cup raisins

Directions

  1. Preheat oven to 350°F. Lightly grease an 11- x 7-inch baking dish with cooking spray. Spread chopped apples evenly in the bottom of the baking dish.

    apples in casserole dish

    Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin

  2. Stir together oats, 1/2 cup 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.

    baked oatmeal ingredients

    Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin

    Pour oat mixture over apples in prepared baking dish. Top evenly with remaining 1/2 cup chopped pecans.

    pouring oatmeal over apples

    Brittany Conerly; Prop Stylist: Christina Brockman; Food Stylist: Karen Rankin

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

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