Tired of the same bowl of mushy oatmeal every day? Or are you more like me, too bleary eyed in the early morning to want to cook anything most days? This apple cranberry walnut baked oatmeal has a crispy crumble topping, and is chock full of fresh and dried fruit and crunchy nuts.

Best of all, you can make it the night before and pop it in the oven in the morning for a warm and filling breakfast. It keeps well in the fridge, so you can bake it once on the weekend and portion it out for the week. Pop some in the microwave for a hot breakfast in less than a minute!

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Apple Cranberry Walnut Baked Oatmeal Ingredients

Oatmeal:

Old-fashioned rolled oats are best in this baked oatmeal recipe, and will have the nicest texture. You could use quick-cooking oats in a pinch, though the oatmeal will be less chewy and crunchy and more even in texture.

Brown Sugar:

I like to use dark brown sugar, but you can use light brown if you prefer (or if that’s what you have).

Apple:

A tart baking apple is best here, but you can use whatever your favorite is, or a blend of sweet and tart apples. I like to leave the peels on for extra flavor, nutritional value, and texture, but you can peel them if you like.

Cranberries:

Tart-sweet dried cranberries are mixed into the oatmeal and add a bright flavor and chewy texture. You will garnish the baked oatmeal with more dried cranberries on top after baking. This keeps them from drying out or burning in the oven.

Milk:

I prefer to use whole milk, which will make your dish moister and richer. You can substitute lower fat or plant-based milk if you prefer.

Butter:

The melted butter adds a rich buttery flavor. It also keeps the oatmeal base moist and makes the crumble top nice and crispy.

Egg:

Two whole eggs add protein that helps keep you full until lunch, and improves the texture of the baked oats.

Walnuts:

You can use whole or chopped walnuts. I like large, roughly chopped pieces. You could also substitute other nuts if you’d prefer.

Spices:

You can keep this simple with just cinnamon, or mix it up with some apple pie or pumpkin pie spice mix (or your own blend of nutmeg, cloves, or allspice). A pinch of salt helps bring out the flavors and balance the sweetness of the brown sugar and the fruit.

Equipment Needed for this Recipe

baking dish:

You’ll need an 8″ square baking dish or ceramic casserole that’s at least two quarts in volume. Butter the pan well with softened butter so your baked oatmeal doesn’t stick to the pan.

mixing bowls:

You’ll also need a large and a small mixing bowl and spoons or spatulas to mix the baked oatmeal base and the crumble topping.

How to Make Apple Cranberry Baked Oatmeal

step one:

Butter an 8″ casserole or square baking dish. Wash, core, and chop your apples (you can peel them if you like, but I prefer leaving the peels on for more textural contrast and nutrition- you lose fiber and vitamins if you toss out the peel).

step two:

If you are baking the oatmeal immediately, begin preheating the oven to 350 F. In a large mixing bowl, whisk together the milk, eggs, melted butter, and vanilla.

step three:

Add the spices, salt, oats, chopped nuts, and fruit to the mixed wet ingredients in the large mixing bowl.

step four:

Stir everything (except for the crumble top and garnish) and mix well to combine.

step five:

Pour the oatmeal mixture into the buttered baking dish. If you are making this the night before baking it, wrap or cover the dish well and refrigerate it at this point. Otherwise, set it aside while you make the topping.

step six:

Make the crispy crumble topping. Combine all the dry ingredients (oats, brown sugar, walnuts, cinnamon, & salt) in a small to medium mixing bowl. Pour the melted butter over the top and mix until the oats are well coated. You can also make this the night before… cover and refrigerate it as well.

step seven:

Gently stir the oatmeal and fruit base mixture. Sprinkle the crumble topping evenly over the surface of the dish.

step eight:

Bake the oatmeal at 350 F for 35-45 minutes, or until the top is golden brown and the casserole is bubbly and hot all the way through. Garnish the top with the rest of the dried cranberries. Let cool for a few minutes and then serve warm.

Baked Oatmeal Storage & Serving Ideas

This is a great holiday or party brunch dish, as you can assemble it most of the way the night before. On the morning of the busy event, you only need to give it a stir, top with the crumble topping, and bake, then add the dried cranberry garnish before serving. You can also serve this with a scoop of homemade yogurt for a hearty yogurt parfait.

It’s also a great meal prep recipe to make ahead for later in the week. Make a big batch on the weekend, then heat up individual portions for an easy hot breakfast or packed lunch. Refrigerate any leftovers promptly.

You can even freeze the baked dish for up to three months. Use a Pyrex casserole with a tightly fitting lid, or wrap it well with cling-wrap. Thaw it in the fridge overnight, then warm it gently in the oven before serving. The crumble top may lose some of its crispness, but it still tastes great. Or, freeze individual portions for a convenient frozen breakfast that’s ready to pop in the microwave for an almost-instant snack anytime.

a green glass pyrex dish with baked apple cranberry walnut oatmeal, with two clear glass bowls of baked oats and silver spoons in the foreground.

Apple Cranberry Walnut Baked Oatmeal

This apple cranberry walnut baked oatmeal recipe has a crisp crumble top, fresh & dried fruit, & crunchy nuts. Make-ahead for easy meal prep!

5 from 1 vote

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Prep Time 15

Cook Time 30

Course Breakfast & Brunch, Small Bites & Snacks

Cuisine American, Contemporary

YIELD servings

Ingredients

Oatmeal Base

Wet Ingredients:

1 ¾ cups whole milk (can substitute non-dairy milk if preferred)
2 large eggs, beaten
6 tbsp melted butter (3 oz)
2 tsp vanilla extract

Dry Ingredients:

3 cups old-fashioned rolled oats
2 cups fresh apples, cored and chopped
½ cup packed brown sugar
½ cup walnuts, chopped
½ cup dried cranberries
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp ground cloves
½ tsp salt

Oatmeal Crumble Topping

½ cup rolled oats
½ cup chopped walnuts (sub pecans, almonds, or other nuts)
¼ cup packed brown sugar
3 tbsp butter, softened (1.5 oz)
½ tsp ground cinnamon
¼ tsp salt

Garnish

¼ cup dried cranberries

Instructions

Oatmeal Bake Base:

Butter an 8″ casserole or square baking dish. Wash, core, and chop your apples and assemble the other ingredients. If you are baking the oatmeal immediately, begin preheating the oven to 350 ℉.
In a large mixing bowl, whisk together the milk, eggs, melted butter, and vanilla.
Add the spices, salt, oats, chopped nuts, and fruit to the mixed wet ingredients in the large mixing bowl.
Stir everything (except for the crumble top and garnish ingredients) and mix well to combine.
Pour the oatmeal mixture into the buttered baking dish. If you are making this the night before baking it, wrap or cover the dish well and refrigerate it at this point. Otherwise, set it aside while you make the topping.

Crumble Topping:

Make the crispy crumble topping. Combine all the dry ingredients (oats, brown sugar, walnuts, cinnamon, & salt) in a small to medium mixing bowl. Pour the melted butter over the top and mix until the oats are well coated. You can also make this the night before… cover and refrigerate it as well.

Assemble & Bake:

Gently stir the oatmeal and fruit base mixture. Sprinkle the crumble topping evenly over the surface of the dish.
Bake the oatmeal at 350 ℉ for 35-45 minutes, or until the top is golden brown and the casserole is bubbly and hot all the way through.
Garnish the top with the rest of the dried cranberries. Let cool for a few minutes and then serve warm.

Notes

Note on Substitutions:

You can substitute apple or pumpkin pie spice for the nutmeg, allspice, & cloves.

Keyword comfort food, fall, fall foods, meal prep, whole food, whole grain, winter

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