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Baked Oatmeal with Apples, Raisins & Pecans

I love oatmeal on cold mornings, but not necessarily the instant kind you get in the packets. We use those when we go camping for the kids, though. My husband and I have fallen in love with steel cut oats. We just love the texture of the steel cut oats so much more than mushy oatmeal.

Lately I’ve been making baked oatmeal when we have company and they always love it. I like to take this “piece” of oatmeal and put it in a bowl and add milk to it and mash it in with the oatmeal, but it’s good just like it is too.

And leftovers are great to have on hand! My family got sick recently and I had some leftover oatmeal and I was able to give them all leftover oatmeal, which was a nice treat to have something yummy for breakfast when you’re sick.

You can also change up what you put in the oatmeal too. I’m not really a hot, plump raisin fan, but my husband is. Sometimes I skip the raisins; and other things I like put in are blueberries or dried cranberries or cherries instead of the raisins; be creative and go with whatever you like.

And you can prepare it the night before and pop it in the oven in the morning, just make sure to take the dish out of the fridge and let it sit at room temperature for about an hour first so your dish doesn’t crack when you put it into a hot oven.

500 recipes like this one can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop. *If you have our first cookbook, this recipe can be found in our original cookbook “Rocky Mountain Lodge & Cabins Favorite Recipes”.

And if you’re in the Colorado Springs, Pikes Peak area, plan to have a Tea Party at the Lodge. You can find out more about Tea parties at Rocky Mountain Lodge here.

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Recipe List:
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Total Time: 50 Minutes
Servings: 6


  • 2 cups old-fashioned rolled oats (not instant)
  • 3/4 cup light brown sugar
  • 1 cup chopped pecans, divided
  • 1/2 cup raisins
  • 1 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 2 large eggs
  • 2 cups milk
  • 1 tsp. vanilla extract
  • 4 Tbsp butter, melted (plus a little extra for greasing the pan)
  • 2 apples, Honey Crisp or Granny Smith or ones I like to use, peeled and cut into 1/2-inch pieces (about 2 cups)


  1. Preheat oven to 325°F. Grease an 8 or 9-inch baking dish with butter. Set aside.

  2. In a medium bowl combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix to combine.

  3. In another bowl whisk together the eggs, milk, and vanilla. Pour the milk mixture into the oat mixture, along with the melted butter.

  4. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over the top and spread evenly. Sprinkle remaining 1/2 cup of nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm.

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