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A slice of baked oatmeal topped with pecans on a white plate, with more in a baking dish.

Apple-Pecan Baked Oatmeal

Chef Jenn
Chef Jenn’s Apple-Pecan Baked Oatmeal is a cozy breakfast that’s both indulgent and easy. With tender apples, crunchy pecans, and sweet cranberries, it’s perfect for mornings when you want something warm and hearty but don’t have time to fuss. Make it ahead, freeze it, or enjoy it fresh from the oven; it’s a go-to favorite for good reason.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6 servings
Calories 680 kcal

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 8x8-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 9x13 if you're feeding a crowd.

Nutrition

Serving: 1squareCalories: 680kcalCarbohydrates: 93gProtein: 17gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 92mgSodium: 391mgPotassium: 624mgFiber: 11gSugar: 31gVitamin A: 488IUVitamin C: 2mgCalcium: 227mgIron: 5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword apple cinnamon oats, Apple pecan baked oatmeal, baked oatmeal recipe, healthy baked oats
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