Baked Oatmeal: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
Apple-Walnut Baked Oatmeal That Holds Its Own
A cozy, forgiving breakfast that bakes into a golden, slightly caramelized top and a tender, spoonable center—perfect for rushed mornings or a relaxed weekend.
Think of this as the breakfast version of a warm hug: rolled oats meet brown sugar and cinnamon, then get the richness they deserve from a little butter, an egg, and milk. Grated apple folds in for natural sweetness and moisture, while chopped walnuts give a welcome crunch. The maple syrup and vanilla knit everything together so each bite tastes rounded and full without fuss. It bakes up with a crisp, golden surface and a dense-but-tender interior that’s satisfying spoonful after spoonful.
What makes this dish such a weekday hero is how hands-off it is once it’s in the oven. Fifteen minutes of prep, about forty minutes of baking, and you’ve got a pan that serves four—or stretches into breakfasts for the week. Cut it into squares to reheat, pack for lunchboxes, or serve warm with a dollop of yogurt, a splash of milk, or an extra drizzle of maple.
It’s also wildly forgiving: swap in pears, dried fruit, or a handful of seeds if that’s what you have on hand, and adjust the maple or brown sugar to taste. Use grated apple for moisture and even distribution, and toast the walnuts briefly if you want extra aroma. The result is a reliably cozy, make-ahead breakfast that feels like a treat but plays nice with real life.
Ingredients
How to Make Baked Oatmeal
- Preheat the oven to 375°F (190°C) and grease an 8x8-inch (20x20 cm) baking dish with a little butter or line it with parchment.
- In a large bowl, whisk together the rolled oats, baking powder, ground cinnamon, salt, and brown sugar until evenly mixed.
- In a separate bowl, whisk the egg with milk, melted butter, maple syrup, and vanilla until smooth.
- Peel and grate or finely chop the apple and roughly chop the walnuts; fold them into the wet mixture.
- Pour the wet ingredients into the dry oats and stir until everything is combined and the oats are evenly moistened.
- Transfer the mixture to the prepared baking dish, smoothing the top with a spatula, and scatter a few extra walnut pieces on top if desired.
- Bake for 35–40 minutes, or until the top is golden and the center is set—insert a toothpick into the middle; it should come out mostly clean with a few moist crumbs.
- Let the baked oatmeal cool for 10–15 minutes to firm up before slicing into 4 squares; refrigerate leftovers in an airtight container for up to 4 days and reheat individual portions in the microwave for 45–60 seconds.
Recipe Card
Baked Oatmeal
Baked Oatmeal: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
- Prep
- 15 min
- Cook
- 40 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8x8-inch (20x20 cm) baking dish with a little butter or line it with parchment.
- In a large bowl, whisk together the rolled oats, baking powder, ground cinnamon, salt, and brown sugar until evenly mixed.
- In a separate bowl, whisk the egg with milk, melted butter, maple syrup, and vanilla until smooth.
- Peel and grate or finely chop the apple and roughly chop the walnuts; fold them into the wet mixture.
- Pour the wet ingredients into the dry oats and stir until everything is combined and the oats are evenly moistened.
- Transfer the mixture to the prepared baking dish, smoothing the top with a spatula, and scatter a few extra walnut pieces on top if desired.
- Bake for 35–40 minutes, or until the top is golden and the center is set—insert a toothpick into the middle; it should come out mostly clean with a few moist crumbs.
- Let the baked oatmeal cool for 10–15 minutes to firm up before slicing into 4 squares; refrigerate leftovers in an airtight container for up to 4 days and reheat individual portions in the microwave for 45–60 seconds.
Nutrition
- Carbohydrates
- 61
- Saturated Fat
- 7
- Sodium
- 450
- Fiber
- 6.5
- Unsaturated Fat
- 13
- Protein
- 12
- Fat
- 20
- Cholesterol
- 78
- Trans Fat
- 0.2
- Calories
- 470
- Sugar
- 29