Baked Oatmeal with Apples, Raisins and Walnuts (Amish-Style)
If you are looking for a comforting breakfast casserole, this baked oatmeal is it. Unlike regular oatmeal, which is made on the stove-top and has a porridge-like consistency, baked oatmeal is made in the oven and has a consistency similar to bread pudding.
This recipe is easily adapted with whatever fruits and nuts you have on hand — but this version filled with tart apples and plump raisins with a crunchy walnut topping is our family favorite. This casserole can be made ahead of time and reheated when you are ready to eat.
This recipes is vegetarian and gluten free. It is easily made dairy free as well!
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes
2 cups old-fashioned rolled oats (not instant)
1/4 cup light brown sugar (If you have a sweet tooth you may want to bump this up to 1/2 cup. The original recipe called for 3/4 cup of brown sugar. This is way too sweet.)
1 cup chopped walnuts or pecans, divided
1/2 cup raisins
1 teaspoon baking powder
2 teaspoons cinnamon (or more if you are a cinnamon lover)
1/2 teaspoon salt
2 large eggs
2 cups milk (I use oat milk)
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for greasing the dish
2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups)
Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
In another bowl, lightly beat the eggs with a whisk; then whisk in the milk and vanilla until well combined.
Add the milk mixture to the oat mixture, along with the melted butter.
Scatter the apples evenly on the bottom of the prepared baking dish.
Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top.
Bake for 40-45 minutes, until the top is golden and the oats are set. Let it cool a bit before serving. It is best serve warm or at room temperature.
Freezer-Friendly Instructions: This dish can be frozen after baking, tightly covered, for up to 3 months. When you’re ready to serve it, defrost in the refrigerator for 24 hours then reheat it, covered with foil, in a 325°F oven until hot.
(The nutrition information is from the original recipe. The above is adapted from Once Upon a Chef).
Per serving (6 servings)
Saturated fat:8 g