Nov 16
Baked Apple Cinnamon Raisin Oatmeal4 Comments

Baked Oatmeal

So remember when I made steel cut oats for the first time? Well the blogosphere has a new obsession…baked oatmeal. I started seeing this pop up on lots of my favorite blogs, and thought it would match perfectly in my attempt to be a better wife on weekend mornings. I truly forget how wonderful oatmeal is, but whenever I make cookies with it or eat it for breakfast, I fall in love all over again. I also kick myself for not making oatmeal treats more often.


After seeing many different interpretations of this recipe, I decided I like Tara’s version the best. The addition of apples, cinnamon, and raisins made it look like a real treat. This comes together very quickly, and it made a wonderful Sunday breakfast with leftovers for me for the rest of the week. This past weekend I decided to make another batch of baked oatmeal. It was a win all around! Recipe coming to you next week, it would be perfect for those holiday mornings coming up!

Baked Apple Cinnamon Raisin Oatmeal


1 cup old fashioned oats
1/2 tsp baking powder
1 1/2 tsp ground cinnamon
Pinch of salt
1/4 cup maple syrup, plus more for serving
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 apple (any kind), peeled, cored, and diced into 1/2-inch pieces
1/2 cup raisins

What you’ll do:

Preheat oven to 375 degrees. Grease or spray a 2-quart casserole dish with either butter or cooking spray. In a medium bowl, toss together the oats, baking powder, cinnamon, and salt. In a separate small bowl, whisk together the maple syrup, milk, egg, the melted butter, and the vanilla. Place the diced apples in a single layer in the bottom of the prepared casserole dish. Sprinkle about two-thirds of the raisins over the top of the apples, then cover the fruit with the oat mixture. Drizzle the milk mixture over the oats, making sure to distribute the milk as evenly as possible. Sprinkle the remaining raisins over the top of the oats. Bake the oatmeal for 35-45 minutes, until the top is golden brown and the oats have set (mine took 35 mins.). Remove the oatmeal from the oven and serve hot with more maple syrup.

Source: Smells Like Home, who adapted from Super Natural Everyday by Heidi Swanson, as seen on The Curvy Carrot and Annie’s Eats

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4 Responses to Baked Apple Cinnamon Raisin Oatmeal

  1. Anonymous says:

    Your blog is often the highlight of my morning! I make Bob’s Red Mill rolled oats with walnuts and granny smith apples every morning, and this will be a wonderful variation on the healthy start of our day! Plus, I love that I can add it to my house guest breakfast menu! And, the photos you post make the recipe irresistible! Yum!

  2. Krissy says:

    Aww thank you for the wonderful comment, it made my day!

  3. Anonymous says:

    This looks delicious, Krissy! Oatmeal raisin cookies are my favorite… I can’t wait to try this!

    P.S. Thanks for letting me borrow your cake pans :)

    – Kerry

  4. Jeri Swaim says:

    Made this for a community brunch – with Craisins instead of raisins- and it was a big hit
    Next time I’ll try substituting dark cherries, toasted almonds,honey and almond extract in place of aoples, maple syrup, etc

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