Apple, Pear, and Almond Baked Oatmeal

This easy Amish-style Apple Pear Baked Oatmeal recipe is topped with fall fruits and almond slices for a warm and satisfying start to any day.

If you love this recipe, you’ll also want to check out our Apple and Blueberry Crumble.

This Amish style Baked Oatmeal is topped with apples, pears, and almonds for a hearty breakfast treat.

My first introduction to baked oatmeal happened at summer camp. I was in middle school at the time and had signed up for a week at a small Mennonite church camp in Northern Ohio. Little did I know that tiny camp would become one of my favorite spots for many years to come. For the next seven years, I would spend at least one week every summer swimming in the murky waters of the lake, making s’mookies, hiking through mosquito infested woods, writing silly skits, and passing notes to my friends in the bunk beside me. So many of my fondest childhood and high school memories were formed around the camp fires, quiet woods, and green rec lawn of that camp.

Summer camps are not typically known for their food, but this was a Mennonite camp. And if there’s anything you should know about Mennonites, it’s that they know how to cook.

My favorite meal was always Amish baked oatmeal–a simple dish of oats, brown sugar, eggs, and milk baked almost like a cake. It was warm and crumbly and hearty, the perfect start for a full day of activity.

Amish Baked Oatmeal topped with apples, pears, and almonds is the ultimate warm, hearty breakfast.

I still make baked oatmeal on a fairly regularly basis, and every time I make it, I get nostalgic for those long summer days. Over the years, I’ve experimented with all kinds of different variations and toppings, but this one is my new favorite. It’s made with Bob’s Red Mill’s almond flour, which adds flavor and texture, not to mention a good amount of protein and fiber.

I normally love to top my baked oatmeal with fresh berries, but decided apples and pears were the more logical choice this time of year. Instead of saving them for a topping, I baked the slices right on top, and I am oh so glad I did!

This combination of sweet, crumbly almond baked oatmeal and soft apples and pears is irresistible. I topped each slice with a drizzle of maple syrup and milk for a warm, hearty, comforting breakfast that kept me full and satisfied until lunch time.

Apple, pears, and almond slices top this easy, Amish Baked Oatmeal.

This is exactly the kind of breakfast you’ll want to cozy up with during the winter months. You can bake it in a pie dish, like this, for thick pretty slices, or spread it out in a 9 x 13 inch pan and cut it into squares to eat throughout the week. Either way, I think you’ll love this classic Apple, Pear, and Almond Baked Oatmeal just as much as I did.

This Amish style Baked Oatmeal is topped with apples, pears, and almonds for a hearty breakfast treat.

Apple, Pear, and Almond Baked Oatmeal

Yield: 8
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes


  • 1/2 cup (8 Tablespoons) unsalted butter, melted
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups quick cooking oats
  • 3/4 cup almond meal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1 cup milk
  • 1 apple, thinly sliced
  • 1 pear, thinly sliced
  • 1/4 cup sliced almonds
  • 1 Tablespoons brown sugar


  • Preheat the oven to 350 degrees. Grease an 8 x 8 inch pan or 9 inch deep dish pie dish.
  • In the bowl of an electric mixer, beat together the butter and brown sugar. Add the eggs and vanilla and beat until smooth. Add the oats, almond meal, baking powder, salt, cinnamon, and cardamom and beat until well combined, scraping the sides as necessary. Stir in the milk. Pour the mixture into the prepared pan.
  • Layer the apple and pear slices over the top, overlapping each one. Sprinkle with the almonds and brown sugar. Bake for 20-30 minutes or until fruit is tender and oatmeal is set. Serve with maple syrup, milk, yogurt, or cream.
  • Did you make this recipe?

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    This post was developed in partnership with the lovely people at Bob’s Red Mill. As always, all opinions are my own. 


    1. made it and loved it! I couldn’t believe how tasty it was. We froze a few slices for next week and put the rest in the fridge for tomorrow. Easy to make and delicious, my kind of recipe!

    2. I’ve been really into baked oatmeal lately. This looks so warm and cozy and I bet the almond meal is delicious in it.

    3. I don’t have almond meal, and gluten free is not a concern for my family, do you think I could use whole wheat flour instead?

    4. It’s in the oven now. So excited to try. Sounds like a great easy breakfast. Perfect with that first cup of coffee of the day. Gluten free too!! What could be better. Thank you for sharing

    5. I love baked oatmeal! Especially 8 or 6 servings in 8×8 dish or pie dish. They freeze well in portions to go. I am the only one to eats this so it works for me, also healthy, gluten free. If you have other recipes Please post, Thanks so much!

    6. YES to Mennonite cooking! When I lived mid state for 4 years, I was surrounded by plenty of Mennonite families who ran businesses including selling ready-to-eat food from their delis. I did not feel the slightest bit guilty when I bought potato salad or coleslaw because it would still taste homemade. And freshly baked buttery soft pretzels? It almost makes me want to move back! Anyway, I’ve never had baked oatmeal before but can’t wait to give this a try.

    7. This sounds just like the oatmeal casseroles I love to make for quick breakfasts in the morning. I would love to include your delicious oatmeal in my roundup at the end of the month if that is OK with you. There would be a link back to your blog for the recipe.

    8. Just like Anita I’ve never had baked oatmeal either but I’m getting obsessed with the idea of it since I see it everywhere now. I especially love your version. It looks thick and hearty and chewy and the added almond meal just takes it up a notch. I need to stop procrastinating and just start baking!

    9. I’ve never had baked oatmeal but I’ve been pretty much obsessed with the photo since I saw it. Pinned and happening in my kitchen very, very soon!

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