Apple-Pecan Baked Oatmeal: Tastes Like Dessert but Eats Like Breakfast
Packed with tender Granny Smith apples, toasted pecans, warm cinnamon, and just enough sweetness to make it feel special, Apple-Pecan Baked Oatmeal is the kind of breakfast that can be prepped ahead, feeds a crowd, and tastes like you put in way more effort than you actually did.
There’s something magical about a breakfast that feels indulgent but is secretly wholesome, and that’s exactly why I love this baked oatmeal. Life is busy, e, specially in the morningand I’ve had my fair share of chaotic kitchen moments trying to feed a hungry crowd before coffee kicks in. That’s where this cozy dish steps in.
It also fills your kitchen with the kind of warm, buttery scent that says, Good morning, you’re home.
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Ingredients
- Cooking spray – Or butter for greasing the baking dish.
- Granny Smith apples – Peeled and chopped into ¼-inch pieces.
- Rolled oats – Regular. Look for oats marked as old-fashioned. Don’t use quick oats for this recipe.
- Pecans – Toasted and chopped (divided) – Toast them first for extra nutty flavor.
- Light brown sugar
- Baking powder
- Ground cinnamon
- Kosher salt
- Milk – You can use any kind of milk, but I like the richness from whole milk.
- Eggs – Large or extra large eggs are fine.
- Vanilla extract – You don’t need to use the expensive stuff for this dish; artificial vanilla exract is fine.
- Salted butter – Melted. You can use unsalted butter, but add a pinch of salt to the batter.
- Raisins
- Dried cranberries – Craisins are fine.
How To Make Apple-Pecan Baked Oatmeal
- Preheat the oven to 350°F and coat an 8×8-inch baking dish with cooking spray.
- Scatter the chopped apples in an even layer across the bottom of the dish.
- Combine the oats, half of the chopped pecans, brown sugar, baking powder, cinnamon, and salt in a large mixing bowl.
- Whisk the milk, eggs, and vanilla together in a separate bowl until fully blended.
- Stir the wet mixture into the dry ingredients and mix until just combined.
- Add the melted butter and stir again, just enough to incorporate it smoothly.
- Fold in the raisins and dried cranberries, being careful not to overmix.
- Pour the oat mixture over the apples, spreading everything into an even layer.
- Sprinkle the remaining pecans across the top for a crunchy finish.
- Bake for 40 to 45 minutes, or until the top is golden and the center is set.
- Let it cool for 5 minutes before slicing and serving warm.
Step-By-Step Process
Chef Jenn’s Tips
- Use old-fashioned rolled oats for the best texture; instant oats will turn mushy.
- Don’t skip toasting the pecans; it deepens the nutty flavor and adds a bit of crunch.
- For a dairy-free version, use almond milk and swap the butter for coconut oil.
- If your apples are very tart, consider adding a tablespoon of maple syrup to the mix.
- This is a great recipe to double and bake in a 9×13 if you’re feeding a crowd.
Recommended
Make It A Meal
This apple-pecan baked oatmeal is already hearty, but I love serving it with a dollop of Greek yogurt or a splash of warm milk over the top. Pair it with fresh fruit or a smoothie on the side, and you’ve got a satisfying breakfast or brunch that feels like it came straight from a cozy café.
Storage
Let any leftovers cool completely, then cover and refrigerate for up to 4 days. You can reheat individual portions in the microwave or pop the whole pan back in a 300°F oven until warmed through. Baked oatmeal also freezes beautifully; just wrap tightly and freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven or microwave before serving.
Apple-Pecan Baked Oatmeal
Ingredients
- 2 cups Granny Smith apples peeled and chopped into ¼-inch pieces
- 2 cups rolled oats old fashioned rolled oats
- 1 cup pecans toasted and chopped (divided)
- ½ cup light brown sugar packed
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 cups milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons salted butter melted
- ¼ cup raisins
- ¼ cup dried cranberries
Instructions
- Preheat the oven to 350°F and coat an 8×8-inch baking dish with cooking spray or grease it with butter.
- Scatter the chopped apples in an even layer across the bottom of the dish.
- Combine the oats, half of the chopped pecans, brown sugar, baking powder, cinnamon, and salt in a large mixing bowl.
- Whisk the milk, eggs, and vanilla together in a separate bowl until fully blended.
- Stir the wet mixture into the dry ingredients and mix until just combined.
- Add the melted butter and stir again, just enough to incorporate it smoothly.
- Fold in the raisins and dried cranberries, being careful not to overmix.
- Pour the oat mixture over the apples, spreading everything into an even layer.
- Sprinkle the remaining pecans across the top for a crunchy finish.
- Bake for 40 to 45 minutes, or until the top is golden and the center is set.
- Let it cool for 5 minutes before slicing and serving warm.
Notes
Chef Jenn’s Tips
- Use old-fashioned rolled oats for the best texture; instant oats will turn mushy.
- Don’t skip toasting the pecans; it deepens the nutty flavor and adds a bit of crunch.
- For a dairy-free version, use almond milk and swap the butter for coconut oil.
- If your apples are very tart, consider adding a tablespoon of maple syrup to the mix.
- This is a great recipe to double and bake in a 9×13 if you’re feeding a crowd.
