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Fruit & Nut Baked Oatmeal

In my part of the Midwest, baked oatmeal is a Mennonite specialty. My daughters are always delighted if we have leftovers for them to take home.—Fancheon Resler, Albion, Indiana
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    8 servings


  • 6 cups quick-cooking oats
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 4 large eggs, room temperature
  • 2 cups 2% milk
  • 1-1/2 cups packed brown sugar
  • 1 cup canola oil
  • 1 cup shredded apple
  • 1 cup dried cranberries
  • 1/2 cup chopped walnuts, toasted
  • Additional 2% milk


  • Preheat oven to 400°. Mix oats, baking powder and cinnamon. In another bowl, whisk eggs, milk, brown sugar and oil until blended; stir into oat mixture. Fold in apple, cranberries and walnuts.
  • Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until set and edges are lightly browned, 35-40 minutes. Slice; serve with milk.
  • Freeze option: Freeze cooled individual pieces on waxed paper-lined baking sheets until firm. Transfer to airtight freezer containers; return to freezer. To use, microwave each piece on high until heated through, 1-2 minutes.
Nutrition Facts
1 piece: 816 calories, 41g fat (5g saturated fat), 98mg cholesterol, 319mg sodium, 106g carbohydrate (61g sugars, 8g fiber), 15g protein.
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Average Rating:
  • Claire
    May 27, 2020

    One serving is definitely filling! I didn’t have a bad flavor. I ended up using 2 Granny Smith apples and 1 bag of dried cranberries (both being more than the recipe called for). I wish the crunchy granola type outside was carried more throughout the dish but... I don’t plan on saving this recipe, but it also wasn’t a bad one.

  • Danielle
    Dec 13, 2018

    A hearty breakfast. Comes out like a very crumbly sheet cake.