Apple-Cinnamon Baked Oatmeal with Raisins and Almonds

Why You’ll Love This Recipe

• Warm, cozy flavors of apple and cinnamon with a crisp almond top and tender, custardy middle.
• Stir-and-bake simplicity—no special equipment, perfect for busy mornings or make-ahead brunch.
• Not too sweet: maple syrup and raisins add gentle sweetness without overpowering.
• Balanced breakfast with whole grains, fruit, and protein-rich yogurt on top.

Grocery List

• Produce: 2 medium apples, 1 lemon (optional)
• Dairy: Milk (2% or whole), Greek yogurt, unsalted butter, 2 large eggs
• Pantry: Rolled oats, maple syrup, raisins, sliced almonds, baking powder, cinnamon, nutmeg, vanilla extract, unsweetened applesauce, fine salt, turbinado sugar (optional)

Full Ingredients

For the Apple-Cinnamon Baked Oatmeal

• 2 cups (200 g) old-fashioned rolled oats
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine sea salt
• 1 3/4 cups (415 ml) milk (2% dairy or unsweetened almond milk)
• 2 large eggs, room temperature
• 1/3 cup (80 ml) pure maple syrup
• 1/2 cup (120 g) unsweetened applesauce
• 2 tsp vanilla extract
• 3 tbsp (42 g) unsalted butter, melted and slightly cooled (or melted coconut oil)
• 2 medium apples (about 14 oz/400 g), cored and diced 1/2-inch (about 2 cups)
• 2/3 cup (95 g) raisins
• 1/2 cup (45 g) sliced almonds, toasted, divided
• 1 tsp lemon juice (optional, to brighten apples)
• 1 tbsp turbinado sugar (optional, for a crunchy top)

For the Maple-Vanilla Yogurt

• 1 1/2 cups (360 g) Greek yogurt (2% or whole)
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1–2 tbsp milk or water, as needed to loosen
• Pinch fine salt

Step-by-Step Instructions

Step 1: Prep the oven and pan

Preheat the oven to 350°F (175°C) with a rack in the center. Lightly grease a 9-inch square baking pan or 2-quart casserole dish with butter or oil. This size gives you the ideal thickness: a tender center with a nicely browned top.

Step 2: Toast the almonds

Spread the sliced almonds on a small baking sheet and toast in the preheated oven for 6–8 minutes, stirring once, until fragrant and golden at the edges. Alternatively, toast them in a dry skillet over medium heat for 3–4 minutes, shaking often. Set aside and let cool. You will fold half into the oatmeal and sprinkle the rest on top.

Step 3: Plump the raisins and prep the apples

Place the raisins in a heatproof bowl and cover with very hot water. Soak for 5 minutes, then drain well and pat dry. Dice the apples into 1/2-inch pieces; toss with the lemon juice if using. Smaller, even pieces bake more evenly and dot each bite.

Step 4: Combine the dry ingredients

In a large mixing bowl, stir together the rolled oats, baking powder, cinnamon, nutmeg, and salt until well combined. Coating the oats with the spices now ensures even flavor later.

Step 5: Whisk the wet ingredients

In a medium bowl, whisk the milk, eggs, maple syrup, applesauce, and vanilla until smooth. While whisking, slowly drizzle in the melted butter (or coconut oil) so it emulsifies without scrambling the eggs. The applesauce keeps the bake moist with less fat.

Step 6: Assemble the bake

Add the diced apples, plumped raisins, and half of the toasted almonds to the dry mixture and toss to distribute. Pour the wet ingredients over the oat mixture and stir until everything is evenly moistened. Scrape the batter into the prepared baking dish. Smooth the top, then sprinkle on the remaining almonds and the optional turbinado sugar for extra crunch.

Step 7: Bake, rest, and make the yogurt

Bake for 35–40 minutes (about 38 minutes is typical) until the edges are golden and the center is just set with a slight jiggle. A toothpick inserted near the center should come out mostly clean. Let the baked oatmeal rest for 10 minutes to set for clean slices.

Meanwhile, stir together the Greek yogurt, maple syrup, vanilla, and a pinch of salt, thinning with 1–2 tablespoons milk or water until spoonable. Serve the warm baked oatmeal in squares or scoops with a generous dollop of maple-vanilla yogurt. Add an extra drizzle of maple syrup or a dusting of cinnamon if you like.

Pro Tips

• Use old-fashioned rolled oats; quick oats turn mushy and steel-cut oats will not cook through in time.
• If your apples are very juicy, the batter may seem loose—this is fine. If it looks dry, add 2–4 tablespoons more milk before baking.
• Cool 10 minutes before slicing so the custardy center sets and squares hold their shape.
• For extra crunch, sprinkle turbinado sugar on top just before baking and do not cover the pan.
• Let the melted butter cool slightly and use room-temperature eggs to prevent curdling when you whisk it in.

Variations

• Dairy-Free: Use almond or oat milk, swap melted coconut oil for butter, and serve with coconut or almond-milk yogurt.
• Nut-Free: Omit almonds or replace with toasted pumpkin seeds (pepitas) or sunflower seeds.
• Egg-Free: Replace 2 eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water; rest 10 minutes to gel before using.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 5 days. Reheat individual servings in the microwave (60–90 seconds) with a splash of milk, or warm the whole pan, covered, at 325°F (165°C) for 10–15 minutes. To freeze, cool completely, cut into squares, wrap individually, and freeze up to 3 months; thaw overnight in the fridge and reheat gently. For an overnight prep, mix the dry ingredients in one bowl and the wet in another and refrigerate separately; combine in the morning and bake. If you assemble the entire batter the night before, expect a thicker mixture and add 2–3 extra tablespoons milk; bake 5 minutes longer if needed.

Nutrition (per serving)

Approximate values for 1 of 6 servings with yogurt: 445 calories; 14 g protein; 64 g carbohydrates; 15 g fat; 6 g fiber; 260 mg sodium.