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Baked Oatmeal made with apples, pecans, and cranberries is a delicious and comforting breakfast casserole! This easy recipe is perfect for the holidays and will surely become a new fall and winter favorite.
Baked Oatmeal is loaded with juicy apple slices, crunchy pecans, and sweet craisins. This wholesome dish is so creamy and has a consistency similar to bread pudding. What I love about this oatmeal breakfast casserole is that it can be modified to your family’s preferences and dietary needs so that everyone can enjoy it.
Oatmeal is one of my go-breakfasts in the morning. It’s filling, comforting, and easy to make. This baked apple cinnamon oatmeal is perfect to feed a crowd and you can adapt the recipe to fit your dietary needs. It can be made ahead and reheated which makes it a great choice for busy holiday mornings!
This recipe is pretty forgiving so feel free to use any milk you like or substitute the cranberries for your favorite fruit. I also love this baked oatmeal recipe with walnuts instead of pecans but if you can’t have nuts eliminating them is ok too.
How to make baked oatmeal
Making baked oatmeal is super easy and the best thing is you can make it ahead and reheat it. This recipe is decadent and special enough for a holiday breakfast but easy enough for every day. I like to make a few modifications to make it healthier for “normal” days.
How to make baked oatmeal healthy?
You can make this baked oatmeal healthier by reducing the brown sugar or leaving it out. Feel free to use any milk you like, non-dairy milk works too. You can also use coconut oil instead of butter to make it dairy-free.
How long is baked oatmeal good for?
You can store leftovers in the fridge for up to 4 days. This would also make a great breakfast to prepare ahead for the whole week. You can make this baked oatmeal in individual ramekins (bake for about 20 minutes) and store them in the fridge. It tastes delicious cold from the fridge but you can also reheat it in a 300°F oven for about 15 – 20 minutes until heated through or put it in the microwave.
Can I make baked oatmeal ahead of time?
Yes, this baked oatmeal can be made the night before! Let it cool, then cover it with plastic wrap and store it in the fridge. You can reheat it but it also tastes great cold out of the refrigerator.
Looking for more Holiday Breakfast Recipes?
- Pumpkin Spice Muffins
- Apple Cinnamon Bread
- Ham and Cheese Breakfast Casserole
- Apple Cinnamon Muffins
You can find all my breakfast recipes here.
Tools used for making this recipe
Oats: Old-fashioned oats like these or steel cut oats work best for this recipe! These are my go-to oats, this brand also sells gluten-free oats.
Maple Syrup: This maple syrup has great reviews and is so versatile. I always buy the big bottles because I use it so much.
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Baked Oatmeal with Apples, Pecans, and Cranberries
Ingredients
- 2 cups old-fashioned oats, (280g)
- 1 teaspoon baking powder
- 1/4 cup light brown sugar, (50g)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 Granny Smith apples, peeled, cored, and diced
- 2 large eggs
- 2 cups milk, of your choice (480ml)
- 1/2 teaspoon vanilla extract
- 3 Tablespoons unsalted butter, melted
- 2 Tablespoons maple syrup
- 1/2 cup pecans, chopped (60g)
- 1/2 cup dried cranberries, (60g)
Instructions
- Preheat oven to 325°F (160°C) and grease a 2-quart casserole dish. Set aside.
- In a medium bowl combine eggs, milk, vanilla extract, melted butter, and maple syrup.
- In another bowl, combine oats, baking powder, brown sugar, cinnamon, and salt. Add to the milk mixture together with the diced apples, pecans, and cranberries. Stir until combined.
- Transfer to the greased baking dish and bake for about 45-50 minutes, until set and golden brown on top.
- Serve warm or at room temperature.
Video
Nutrition
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Does this freeze well?
I so enjoy the flavors and texture of this breakfast oatmeal bake ! I can make on Monday and have a quick and healthy breakfast (warmed up in microwave with milk ) for the rest of the week. I sometimes add a little protein powder to the baking mix.
It was excellent, I made it for a church meal and everyone loved it- even one of the ladies who said she really doesn’t like oatmeal much and she asked me for the recipe because she said it tasted great as well. This is def a keeper :)