Cozy Apple Cinnamon Baked Oatmeal with Maple and Raisins

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 cups (200 g) old-fashioned rolled oats
• 1/2 cup (70 g) chopped walnuts or pecans, divided
• 3 medium apples, cored and chopped
• 1 tbsp lemon juice
• 3 tbsp unsalted butter, divided (2 tbsp melted, 1 tbsp for apples)
• 2 cups (480 ml) milk
• 2 large eggs
• 1/3 cup (80 ml) pure maple syrup, plus more for serving
• 1/4 cup (55 g) packed light brown sugar
• 2 tsp ground cinnamon, divided
• 1/4 tsp ground nutmeg
• 1 tsp baking powder
• 1/2 tsp fine salt
• 2 tsp vanilla extract
• 1/2 cup (75 g) raisins

Do This

• 1. Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
• 2. Toast oats and 1/4 cup nuts in a dry skillet until fragrant; transfer to a bowl.
• 3. In the same skillet, cook chopped apples with lemon juice, 1 tbsp butter, 1 tbsp maple syrup, 1/2 tsp cinnamon, and a pinch of salt until just tender.
• 4. Stir raisins, baking powder, remaining cinnamon, nutmeg, salt, and remaining nuts into the toasted oats.
• 5. Whisk milk, eggs, 1/3 cup maple syrup, brown sugar, remaining melted butter, and vanilla together.
• 6. Spread warm apples in the baking dish, top evenly with oat mixture, then pour the milk mixture over and press down gently.
• 7. Bake 30–35 minutes until set and golden. Rest 10 minutes, then drizzle with maple syrup and serve warm.

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Why You’ll Love This Recipe

• It tastes like a cozy cabin morning: warm apples, cinnamon, and maple all baked into one pan.
• Hearty rolled oats and raisins make it stick-to-your-ribs satisfying without feeling heavy.
• Perfect for feeding a small crowd; bake once and everyone scoops from the same rustic dish.
• Easy to make ahead and reheat for quick weekday breakfasts that still feel special.

Grocery List

• Produce: 3 medium apples (such as Honeycrisp, Granny Smith, or Braeburn), 1 lemon
• Dairy: Milk (whole, 2%, or oat/almond milk), unsalted butter, eggs, yogurt or cream (optional for serving)
• Pantry: Old-fashioned rolled oats, walnuts or pecans, pure maple syrup, light brown sugar, raisins, vanilla extract, ground cinnamon, ground nutmeg, baking powder, fine salt, nonstick spray or extra butter for greasing

Full Ingredients

For the Oatmeal Base

• 2 cups (200 g) old-fashioned rolled oats (not quick-cooking or instant)
• 1/2 cup (70 g) chopped walnuts or pecans, divided (1/4 cup in the bake, 1/4 cup on top)
• 1/2 cup (75 g) raisins
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt or table salt
• 2 cups (480 ml) milk (whole, 2%, or unsweetened plant milk)
• 2 large eggs
• 1/3 cup (80 ml) pure maple syrup
• 1/4 cup (55 g) packed light brown sugar
• 2 tbsp (28 g) unsalted butter, melted and slightly cooled
• 2 tsp pure vanilla extract

For the Warm Cinnamon Apples

• 3 medium firm apples (about 1 1/2 lb / 680 g), cored and chopped into 1/2-inch pieces (peel if you prefer)
• 1 tbsp fresh lemon juice
• 1 tbsp (14 g) unsalted butter
• 1 tbsp pure maple syrup or packed brown sugar
• 1/2 tsp ground cinnamon
• Pinch of salt

For the Pan and Serving (Optional)

• Butter or nonstick spray for greasing the baking dish
• Extra pure maple syrup, for drizzling
• Plain or vanilla yogurt, or a splash of cream, for serving
• Extra chopped nuts, for garnish
• Additional pinch of cinnamon, for dusting

Step-by-Step Instructions

Step 1: Heat the oven and prep your pan

Preheat your oven to 375°F (190°C). Place a rack in the center of the oven.

Grease an 8×8-inch (20×20 cm) baking dish generously with butter or nonstick spray. For easy cleanup and to help lift out neat squares later, you can also line the bottom with a strip of parchment paper, leaving some overhang on two sides.

Step 2: Toast the oats and nuts

Set a large, dry skillet over medium heat. Add the 2 cups rolled oats and 1/4 cup of the chopped nuts (reserve the remaining 1/4 cup nuts for topping). Toast, stirring frequently, for about 4–6 minutes until the oats smell nutty and you see a few of them just starting to turn golden. They should smell fragrant but not scorched.

Transfer the toasted oats and nuts to a large mixing bowl and let them cool slightly while you prepare the apples. This quick toast brings out a deep, barnyard-style, toasty flavor that makes the whole bake taste richer.

Step 3: Cook the warm cinnamon apples

In the same skillet (no need to wash it), melt 1 tbsp butter over medium heat. Add the chopped apples and 1 tbsp lemon juice, and stir to coat. Cook for 2–3 minutes, just until the apples begin to soften around the edges.

Sprinkle in 1 tbsp maple syrup or brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Stir and continue cooking for another 3–5 minutes, until the apples are just tender and lightly glossy, and there is a thin, syrupy coating on them. They should smell like warm apple pie but still hold their shape.

Remove the skillet from the heat and set the apples aside while you finish the oat mixture.

Step 4: Build the oat mixture

To the bowl with the toasted oats and nuts, add:

• 1/2 cup raisins
• 1 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt

Stir until everything is evenly combined, making sure the baking powder and spices are well distributed. This ensures the baked oatmeal cooks up evenly with warm spice in every bite.

Step 5: Whisk together the custard base

In a medium bowl or large measuring jug, whisk together:

• 2 cups milk
• 2 large eggs
• 1/3 cup maple syrup
• 1/4 cup light brown sugar
• 2 tbsp melted butter (make sure it is not piping hot or it may scramble the eggs)
• 2 tsp vanilla extract

Whisk until the mixture is smooth and the eggs are fully broken up. This wet mixture will soak into the oats as it bakes, turning them into a custardy, spoonable bake rather than just dry granola.

Step 6: Assemble the barnyard oatmeal bake

Spread the warm cinnamon apples evenly over the bottom of your greased baking dish, along with any juices from the skillet. They form a jammy, fruity layer that will bubble up into the oats as it bakes.

Sprinkle the oat mixture evenly over the apples, using your hands or a spoon to spread it right into the corners.

Slowly pour the milk-and-egg mixture over the oats, making sure to cover the entire surface. Use the back of a spoon to gently press down so all the oats are moistened and there are no dry pockets.

Scatter the remaining 1/4 cup chopped nuts over the top for a crunchy, rustic finish. If you like, dust with a tiny extra pinch of cinnamon.

Step 7: Bake until golden, rest, and serve

Place the dish in the preheated oven and bake for 30–35 minutes, until the top is lightly golden, the edges are bubbling, and the center is just set. A knife inserted in the middle should come out mostly clean, with no wet liquid clinging to it.

Remove from the oven and let the oatmeal bake rest for at least 10 minutes. This rest time lets it firm up slightly so you can scoop or slice it neatly, and it also allows the flavors to settle.

Serve warm, scooped into bowls or cut into squares. Drizzle each serving with a little extra maple syrup and add a spoonful of yogurt or a splash of cream if you like. The combination of toasty oats, soft cinnamon apples, plump raisins, and warm maple tastes like breakfast in a quiet cabin in the woods.

Pro Tips

• Choose the right apples: Firm, tart-sweet baking apples like Granny Smith, Honeycrisp, Braeburn, or Pink Lady hold their shape best and do not turn mushy.
• Do not skip toasting the oats: Toasting builds a deeper, nutty flavor that makes this taste more like a rustic bake than a regular bowl of oatmeal.
• Adjust sweetness to taste: For a less sweet breakfast, reduce the brown sugar to 2 tbsp and let everyone add maple syrup at the table.
• Let it rest before serving: The bake looks a bit loose when it first comes out of the oven; 10 minutes of resting time helps it set into perfect spoonable or sliceable portions.
• Double it for a crowd: For 10–12 servings, double the recipe and bake in a 9×13-inch pan, adding 5–10 minutes to the bake time if needed.

Variations

• Apple-pecan barnyard bake: Use all pecans instead of walnuts, and add 1–2 tbsp chopped pecans right into the apple layer for extra crunch.
• Apple-cranberry harvest version: Swap half of the raisins for dried cranberries and add a tiny pinch of ground ginger for a brighter, more tangy flavor.
• Dairy-light version: Use oat or almond milk and swap the butter for melted coconut oil. The texture will be slightly different but still cozy and satisfying.

Storage & Make-Ahead

Let the baked oatmeal cool completely, then cover the dish tightly or transfer portions to airtight containers. Store in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 45–60 seconds with a splash of milk to loosen, or warm the whole dish in a 325°F (165°C) oven for 15–20 minutes, covered with foil. For longer storage, freeze individual portions tightly wrapped for up to 2 months. Thaw overnight in the fridge, then reheat as above. This makes an excellent make-ahead breakfast: bake it on a Sunday, and enjoy hearty, cabin-woods-style breakfasts all week.

Nutrition (per serving)

Approximate values per serving (1/6 of the pan), without extra toppings: about 380–420 calories, 13–15 g fat, 60–65 g carbohydrates, 4–5 g fiber, 26–30 g sugars (including natural sugars from apples and raisins), and 9–11 g protein. Exact numbers will vary based on the type of milk, nuts, and sweeteners you use and how much maple you drizzle on top.