Baked Apples with Oats
Updated Oct 27, 2025
This easy baked apples with oats recipe takes 10 minutes to prep, slice apples in half, core and top with a pecan oat crumble, bake and serve.
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You’ll love this easy baked apple recipe!
I make these baked apples with oats whenever I’ve got a few apples that need to be used up. They’re simple to throw together: just slice in half, core, and fill with a buttery oat and pecan mixture, then bake until the apples are soft and the topping turns golden and crisp.
The best part is how homey they feel. These baked apples with oats come out warm and sweet, with just enough crunch. I usually finish them with caramel or a scoop of vanilla ice cream, but they’re just as good as is.
Happy Cooking!
– Yumna
Baked Apples with Oats Ingredients
- Apples: Most apples work well in this recipe. I recommend Gala and Fuji. You can also use Honeycrisp, Granny Smith, or Jonagold.
- Oats: I recommend old-fashioned oats or rolled oats for this recipe. You can use quick oats in a pinch, but steel-cut oats will be too tough.
- Butter: I use Danish Creamery European Style Unsalted Butter in this recipe. It’s made from a high-quality cream in small batches, and it has 85% butterfat. This adds an extra richness compared to traditional butter and helps the filling stick together while baking.
- Maple syrup: Honey or agave also works.
- Pecans: You can also use walnuts, almonds, or whatever nuts you have.
- Cinnamon: I like to add a pinch of nutmeg, ginger, or cardamom, too.
How to Make Baked Apples with Oats
Baked Apples with Oats Recipe
Baked apples with oats made with a simple oat and pecan filling, baked until soft, and finished with caramel or ice cream.
Ingredients
- 4 medium apples
- 2 tablespoons Danish Creamery Unsalted European butter melted
- 2 tablespoons maple syrup
- ½ cup rolled oats
- ½ cup chopped pecans
- ½ teaspoon cinnamon
- Caramel sauce for serving
- Vanilla ice cream for serving
Instructions
- Preheat the oven to 375°F. Fill an 8×11" baking dish with about 1–2 inches of water.
- Slice the apples in half. Remove the stems and cores with a melon baller or knife and spoon, making sure to leave the bottoms intact.
- Place the melted butter, maple syrup, oats, chopped pecans, and cinnamon in a small bowl. Stir to combine.
- Fill each apple half with about ¼ cup of the filling. Arrange the apples in the prepared baking dish. Bake until the pecans are toasted and the apples are softened, 35–40 minutes. Let cool for about 5 minutes before serving.
- Drizzle with caramel sauce and serve with vanilla ice cream, if desired.
Equipment
Notes
- My Top Tip: Core the apples with a melon baller. It’s easier to control than a knife and spoon, and you want to be sure not to cut all the way through the apple.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended.
Nutrition
Calories: 305kcal, Carbohydrates: 41g, Protein: 3g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 4mg, Potassium: 313mg, Fiber: 7g, Sugar: 26g, Vitamin A: 282IU, Vitamin C: 9mg, Calcium: 41mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Add some mix-ins. Stir a handful of dried cranberries, chocolate chips, or chopped dates into the oat topping.
- Boost the fiber. Mix some flaxseeds or hemp seeds into the oat topping. It won’t change the flavor too much.
- Give the baked apple dessert a peanut butter flavor. Add a spoonful of peanut butter to the oat mixture.
- Finish them with salt. After drizzling the baked apples with caramel sauce, sprinkle on a pinch of flaky sea salt before serving.
Recipe Tips
- Core the apples with a melon baller. It’s easier to control than a knife and spoon, and you want to be sure not to cut all the way through the apple.
- Don’t skip the water in the baking dish. It helps keep the apple skins from charring and sticking to the dish. It also creates steam in the oven to soften the apples.
- Microwave the butter in 30-second intervals. Butter tends to heat unevenly. To avoid a mess in the microwave, heat the butter 30 seconds at a time, stirring every time.
- Make extra oat mixture for other recipes. It’s a great topping for a fruit crisp, a filling for a pie, or a mix-in for yogurt.
Comments
This looks so yummy and perfect for breakfast!
Have been trying to subscribe to you in the box on the right. Am not successful.
Trying this way. Thank you