Baked Oatmeal Recipe

Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch (or similar 2-quart) baking dish with butter or oil, or line it with parchment paper so some overhang remains for easy removal.

If using a fresh apple, core and dice it into small 1/4-inch pieces. Roughly chop the walnuts if not already chopped.

In a large mixing bowl combine 2 cups rolled oats, 1/4 cup reserved oats (optional for topping), 2 tsp ground cinnamon, 1 tsp baking powder, 1/2 tsp salt, and 1/4 cup packed brown sugar. Whisk briefly to distribute the cinnamon and baking powder evenly.

In a medium bowl or large measuring cup whisk together 2 cups milk, 2 large eggs, 1/4 cup maple syrup (or honey), 1 tsp vanilla extract, and 3 tbsp melted butter (or oil) until combined and slightly frothy.

Stir the diced apple, 1/2 cup raisins, and 1/2 cup chopped walnuts into the dry oat mixture so fruit and nuts are distributed evenly.

Pour the wet mixture over the oat-fruit-nut mixture and stir until everything is thoroughly combined and the oats are evenly moistened. Let the mixture rest for 5 minutes to allow oats to begin absorbing liquid (this improves texture).

Transfer the oat mixture to the prepared baking dish and spread it evenly. If desired, sprinkle the reserved 1/4 cup oats and 1 tbsp brown sugar or turbinado sugar over the top for a crunchier crust.

Bake in the preheated 350°F (175°C) oven for 30–35 minutes, or until the top is golden, edges are set, and a toothpick inserted near the center comes out mostly clean but with a few moist crumbs (not raw batter).

Remove from oven and let the baked oatmeal cool for 10–15 minutes in the pan. This helps it set and makes it easier to slice/scoop.

Serve warm in squares or scooped portions. Drizzle with additional maple syrup or a splash of milk if desired. Leftovers can be refrigerated in an airtight container for up to 4–5 days and reheated in the microwave (30–60 seconds) or oven (350°F/175°C until warmed).