Needing a little warmth and comfort? This Baked Oatmeal with Apples, Raisins, Walnuts, and Pecans is the perfect answer.
Taking a moment for yourself, your loved ones, your family can be easy and tasty with this recipe! Spending a little bit of time to create a comforting meal can bring a smile for sure.
My friends at The Kitchen Table in Sacramento gave me the inspiration for this recipe. What a great idea! When I’m in town I like to stop by her shop and check out her amazing household, baking, and kitchen items. You’ve probably seen some of the items I’ve found in her shop on my Instagram or Facebook posts! If you’re near East Sacramento, be sure to stop by her shop and be inspired! and follow them on Instagram, too: @kitchentablesac
Ingredients
- 2 cups (145 grams) old-fashioned rolled oats (not instant)
- 3/4 cup (145 grams) dark brown sugar
- 1/2 cup (55 grams) broken walnut pieces
- 1/2 cup (55 grams) raisins
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups (367 ml) milk
- 1/2 cup (116 ml) heavy cream
- 1 teaspoon vanilla
- 4 tablespoons butter, melted
- 2 cups (305 grams) peeled and cut tart and crisp apples (Honey Crisp and Granny Smith)
- 1/2 cup (55 grams) broken pecans
Instructions
- Preheat oven to 325°F (160°C)
- Grease an 8″ baking dish with butter or spray
- In a large bowl, combine oats, brown sugar, walnuts, raisins, baking powder, cinnamon and salt
- Mix well
- In a medium bowl, add all eggs and whisk until scrambled
- Add the milk, heavy cream and vanilla to the eggs, and whisk until combined
- Pour the milk mixture into the oat mixture
- Add the melted (not hot!) butter
- Stir until mixed and sugar is melted
- Scatter the apples in the prepared dish
- Carefully scoop and pour the oatmeal mixture over the apples and spread evenly
- Crumble the pecans over the top evenly
- Bake in the pre-heated oven for 45 -50 minutes until the top is golden and the oats are set
- Serve warm or at room temperature
Notes
The video is a double batch! This recipe can be frozen after baking, in a tightly covered container, for up to 3 months. When you’re ready to eat, defrost it in the refrigerator for 24 hours and then reheat it, covered in foil, in a 325°F (160°C) oven until hot.
Stay healthy, stay happy, and keep baking!