A naturally sweet, wholesome baked oatmeal made with oats, fresh apple, banana, eggs, milk, and crunchy walnuts. It is soft and moist inside with a lightly golden, crisp top.
Recipe Information
- Prep Time: 10 minutes
- Bake Time: 35–45 minutes
- Total Time: 55 minutes
- Servings: 6–8
- Difficulty: Easy
Ingredients
- 1 cup (90 g) old-fashioned rolled oats
- 1 glass milk, about 200–250 ml
- 1 medium apple, finely chopped
- 1 medium ripe banana, sliced or mashed
- 3 large eggs
- 60 g walnuts, roughly chopped
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1–2 tablespoons honey or maple syrup, optional
- 1 tablespoon melted butter or coconut oil, for greasing the baking dish
Instructions
- Preheat the oven:
Preheat your oven to 350°F (175°C). Lightly grease an approximately 8-inch (20 cm) square baking dish. - Prepare the fruit:
Chop the apple into small pieces. Mash the banana with a fork, or leave it sliced if you prefer visible banana pieces. - Make the wet mixture:
In a large bowl, whisk together the eggs, milk, mashed banana, and vanilla extract. If using honey or maple syrup, add it now. - Combine the dry ingredients:
Add the rolled oats, cinnamon, baking powder, and salt. Stir until everything is evenly combined. - Add apple and walnuts:
Fold in the chopped apple and about ¾ of the walnuts, reserving the rest for the top. - Transfer to the dish:
Pour the mixture into the prepared baking dish and spread it evenly. - Add the topping:
Sprinkle the remaining walnuts over the surface. You can also add a light dusting of cinnamon. - Bake:
Bake for 35–45 minutes, until the center is set and the top is golden brown. A toothpick inserted into the center should come out mostly clean. - Cool:
Allow the baked oatmeal to rest for 10–15 minutes before slicing. This helps it firm up and makes cleaner squares. - Serve:
Serve warm on its own or with Greek yogurt, fresh fruit, or a small drizzle of honey.
Optional Flavor Additions
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ cup raisins
- 2 tablespoons shredded coconut
- ½ teaspoon extra cinnamon
- 1 tablespoon chia seeds
- 1 tablespoon ground flaxseed
Nutrition Information
Approximate nutrition per serving if divided into 8 portions, before optional honey/maple syrup:
- Calories: ~190–210 kcal
- Protein: ~7 g
- Carbohydrates: ~24 g
- Fat: ~8 g
- Saturated Fat: ~2 g
- Fiber: ~3–4 g
- Sugar: ~8–10 g
- Sodium: ~100–150 mg
Nutrition will vary depending on the type of milk, size of fruit, and exact amount of walnuts used.
Nut Information
This recipe contains walnuts, which are tree nuts.
- Walnuts: 60 g
- Walnuts provide healthy unsaturated fats, including omega-3 ALA.
- They also contribute protein, fiber, magnesium, and other micronutrients.
- Nut allergy: Do not serve this recipe to anyone with a walnut or tree-nut allergy.
- Nut-free version: Simply omit the walnuts or replace them with pumpkin or sunflower seeds if seeds are suitable for your diet.
Storage
- Refrigerator: Store covered in the refrigerator for up to 4–5 days.
- Freezer: Cut into individual portions, wrap well, and freeze for up to 2–3 months.
- Reheating: Microwave individual pieces for about 30–60 seconds, or warm in a 350°F (175°C) oven until heated through.
Q&A
Q: Can I make this without added sugar?
Yes. The banana and apple provide natural sweetness. Use a very ripe banana for a sweeter result.
Q: Can I use quick oats?
Yes, but old-fashioned rolled oats provide a firmer, chewier texture.
Q: Can I use almond milk?
Yes. Unsweetened almond milk, oat milk, soy milk, or another milk can be substituted.
Q: Can I use another fruit instead of apple?
Yes. Pears, peaches, blueberries, or berries can work well.
Q: Can I leave out the walnuts?
Absolutely. The recipe will still work without them.
Q: Can I make this gluten-free?
Yes. Use oats specifically labeled certified gluten-free if gluten avoidance is necessary.
Q: Why is my baked oatmeal too wet?
It may need additional baking time. Very juicy apples or larger bananas can also add extra moisture. Letting the oatmeal cool for 10–15 minutes after baking will help it set.
Q: Why did my baked oatmeal become dry?
It may have been overbaked. Remove it once the center is just set and avoid baking significantly longer than necessary.
Q: Can I prepare it the night before?
Yes. Assemble the mixture, cover it, refrigerate overnight, and bake the next morning. You may need a few additional minutes of baking time because the mixture will be cold.
Q: Is this good for breakfast?
Yes. It provides carbohydrates from oats and fruit, protein from eggs and milk, and healthy fats from walnuts. For a higher-protein breakfast, serve it with Greek yogurt.
Q: Can I make individual portions?
Yes. Divide the mixture among greased muffin cups or small ramekins and reduce the baking time, checking them early for doneness.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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