Apple Baked Steel Cut Oatmeal

4.72

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This apple baked steel cut oatmeal recipe is a lovely make-ahead breakfast option for busy mornings. Studded with sweet apple chunks, raisins and cinnamon, these oats will satisfy your taste-buds and keep you feeling full all morning.

I’ve been on a warm breakfast kick and my favorite as of late has been baked oatmeal. After making this maple pecan baked oatmeal Isaac requested a version without nuts so I started brainstorming. He loves raisins so I took that idea and ran with it.

Baked apple steel cut oatmeal in a pink bowl with peanut butter drizzled on top.

The result was a baked oatmeal with apple chunks and plump raisins nestled throughout. Doesn’t it look pretty with all the apple bites and chia seeds on top?

Steel Cut Oats for Baked Oatmeal

The combo of oats, apples, raisins, a little maple syrup and a dash of cinnamon makes for a naturally sweet and delicious healthy oatmeal bake. This version is particularly nutritious, because I used steel cut oats. They’re the least processed of all oats and have an awesome chewy texture. They do take a bit longer to cook so this recipe does take about 20 minutes longer to bake than my apple cinnamon baked oatmeal with rolled oats.

Overhead shot of apple cinnamon baked steel cut oatmeal in a white baking dish with a gold spoon scooping out a portion.

Ingredients Needed for This Baked Oatmeal

Some baked oatmeal recipes call for butter, milk and eggs, but we’re keeping this recipe vegan and dairy-free by using chia seeds, coconut oil and almond milk.

  • steel-cut oats – this recipe is meant to be made with steel cut oats. If you want to use rolled oats, try my apple cinnamon baked oatmeal
  • maple syrup
  • chia seeds 
  • coconut oil
  • cinnamon
  • vanilla
  • sea salt
  • almond milk
  • apple
  • raisins
Ingredients for apple cinnamon baked steel cut oatmeal in a clear glass mixing bowl.

If you love being able to meal prep breakfast for the week, baked oatmeal is going to be your new BFF! You can make a batch over the weekend and you’ll be set with an easy breakfast for the week (or at least most of it).

Apple cinnamon baked steel cut oatmeal in white baking dish with a gold spoon.

How to Reheat Baked Oatmeal

Reheating the baked oatmeal is a breeze, either using the microwave, toaster oven or stove-top. Although I have to tell ya, I’ve found that the oats are really good eaten cold as well. I’ve been known to eat them straight from the fridge, but sometimes I’ll add an extra splash of almond milk and eat them like overnight oats or muesli. Yum!

If you’re a baked apple lover you will adore this baked oatmeal. Trust me on this one. The apples get extra sweet, soft and are coated with cinnamon. It reminds me of apple pie, which is perfection because apple pie is my fave.

Isaac absolutely loved this version and thought the sweetness was perfect. If you’re trying to cut back on sugar or just prefer things mildly sweetened, you can easily reduce the maple syrup and raisins a bit. It won’t affect the end result, the oats will just be a little less sweet. Enjoy!

Overhead shot of baked apple steel cut oatmeal in a pink bowl with peanut butter drizzled on top.

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4.72 from 63 votes

Apple Cinnamon Baked Steel Cut Oatmeal

This apple cinnamon baked steel cut oatmeal recipe is a lovely make-ahead breakfast option for busy mornings. Studded with sweet apple chunks, raisins and cinnamon, these oats will satisfy your taste-buds and keep you feeling full all morning. 
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 4

Ingredients  

Instructions 

  • Pre-heat oven to 375°F.
  • Combine chia seeds with water to make a chia egg and let sit for a few minutes.
  • In a large mixing bowl combine oats, maple syrup, chia egg, coconut oil, cinnamon, vanilla and sea salt. Stir well to combine. Add in almond milk, apple chunks and raisins. Stir everything together once more.
  • Place oatmeal mixture into a greased baking dish (an 8×8 square baking dish or something similar). Bake in the oven for 50-60 minutes or until oatmeal is golden brown and the center is cooked through. Remove from the oven, let cool and enjoy. Place any leftovers in a sealed container in the fridge. Reheat later and enjoy.

Video

Notes

  • To make this recipe with old fashioned rolled oats, use 2 cups of rolled oats instead of 1 cup of steel cut oats and reduce the baking time to 35 – 40 minutes.
  • For a lower sugar version, reduce the amount of maple syrup and raisins or omit them completely.

Nutrition

Serving: 1/4 of recipe | Calories: 387kcal | Carbohydrates: 65g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Sodium: 241mg | Fiber: 7g | Sugar: 24g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: apple cinnamon baked oatmeal, baked steel cut oatmeal
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




143 Comments

  1. This looks delicious! I will definitely be trying this out later next week. Also, that baking dish is so pretty – who makes it? Thanks for the great recipe!

    1. Thanks Lauren! Let me know how it turns out next week. The baking dish is the Bobby Flay brand. It was a gift, but I’m pretty sure it was from Kohl’s. 🙂

  2. Hi Brittany. Just wondering what kind of apple you used and if you have any recommendations. I’m going to try the recipe, but replace the raisins with an equal amount of pecans (sort of a hybrid with your maple pecan oatmeal recipe).

    1. Hi Jen. I used a Pink Lady, mainly just because they’re one of my favorites and it’s what I had on hand. I’d recommend using a sweet variety like Pink Lady, Fuji or something similar. Let me know how it turns out with the pecans instead of raisins!

    1. Thanks Amanda. I usually skip making steel-cut oats because they take a while to cook on the stove-top. Baking them is perfect because once you have the full batch cooked you can reheat them quickly!

  3. Just made this for the week ahead. Not only does my apartment smell wonderful, but the dish tastes just as good. Thanks for the recipe!

  4. I’ve been making variations on the maple pecan baked oatmeal since you posted that recipe, and it’s delicious, easy, tastes great hot OR cold. I’ve been wondering how to use steel cut oats in what ratio since I have plenty on hand from a local farm, and you’ve just made my day with this option!

  5. I rarely send comments but this is absolutely delicious. I have actually eaten this as a snack portion in the afternoon – eating it cold. Extremely satisfying. I will bake again at Christmas when I have all my family here and serve hot/warm for breakfast.

    1. Yes! You could use ground flaxseed if you have that or 1 egg, but I think the recipe will still turn out even if you simply omit the chia seeds and water.

      1. Thanks!!! And thanks for the super quick response, I’ll let you know how it turns out! 🙂 Love steel cut oats!!

    1. If you’re okay with dairy, you can use butter or another type of oil like olive oil or avocado oil. I hope you love the baked oatmeal. 🙂

  6. Do you need to soak the oatmeal overnight? I’ve seen several other bake recipes that also say soak overnight.

  7. My daughter made this and it was fantastic. I was wondering if I could substitute whole milk for almond milk? Thanks

    1. So glad that you liked it, Peggy. You can definitely use whole milk instead of the almond milk. I’m sure it will be extra creamy. 🙂

  8. I don’t usually like oats but am trying different recipes to eat them for breakfast and this turned out delicious! Thank you so much for the recipe, I wrote in my personal book of favorite recipes!

  9. My husband stumbled across this recipe while trying to figure out what to make one morning, and it’s become what he makes almost every Sunday morning. Since we’ve mostly stopped eating processed cereals, which were a sort of Sunday morning treat for our kids, we wanted something special yet easy for the Sunday morning rush before church. This fits the bill. The kids LOVE it and have never complained about not having cereal since inserting this into the rotation. We omit the raisins (though some of ours add them at the table) and reduce the syrup, and it still comes out great. In fact, we double it for our family of five every week and there aren’t leftovers! I just saw your maple pecan recipe and am looking forward to rtying that one now. Next step: teach the kids to make them. 😉

  10. If using the ground flaxseed, would you still add the water? Also, could honey be equally substituted for the maple syrup or would you use less honey? Thanks!

    1. Yes! I’d mix the ground flax with the water to create a “flax egg” just as suggested in the recipe with the chia seeds. And yes, honey for maple should be fine. And I’d use the same amount — about 1/4 cup!

  11. This is one of my gotos for meal prep for breakfast. It’s delicious! I generally hate the consistency of Oatmeal, but this is the exception. I made it with unsweetened Silk Cashew milk today and it’s very good!

    1. I haven’t tried it with quick cooking steel cut oats. I’m sure it will work, but you’d need to cut back on the cook time for sure. Let me know if you try it. 🙂

    2. CM how did it come out with the quick cooking oats? How long did you leave them in for? I just put mine in and just realized I’m just the quick cooking ones!!

  12. Hi…just made this today. Used gluten free steel cut oats and cranberries instead of raisins and added 1/4 cup of chopped walnuts. Love it!!! This will be my favorite breakfast!
    Thank you for the great recipe!!!

  13. 5 stars
    Absolutly delicious, best breakfast ever! I skipped the raisins and used water instead of almond milk, and it turned out great! Thanks for the recipe!

  14. 5 stars
    I made this last night, but I used an actual egg and omitted the raisins. I keep it in the oven for more like 80-90 minutes, and it turned out great! I reheated in the microwave for 30 seconds the next morning, and it was delicious!!!

    1. Hooray!! Thank you so much, Cindy. I’m so glad that you love it. PS – Would you mind leaving a star rating on the recipe too? The recipe ratings are super helpful for Google search and help other people find my recipes. 🙂

  15. 5 stars
    A fabulous way to cook steel cut oats. I have been making this about every week/other week over the fall and into winter. I don’t have time in the mornings before work to cook them, but making this recipe allows for leftovers (if there are any because the bf eats nearly the whole pan!) which reheat great and maintains texture. I like the texture of the oatmeal in this bake vs slow cooker versions.

  16. 5 stars
    I made this for the week and have been eating it every morning before work. It’s so good! I know this sounds weird, but I needed a little more protein in the morning. I wasn’t sure if this would be good but I added a scrambled egg and it turned out great. slightly savory with the sweet oatmeal and added protein was a huge win! Thanks for the perfect quick winter breakfast 🙂

  17. Could you cook this muffin style? If so, how long would I cook them?
    Trying to come up with a quick grab and go breakfast for hubby who leaves for work 3 hours before me!

  18. Do the chia seeds serve any purpose? I find them slimy and more than a little disgusting. Does leaving them out change the consistency?

    1. The chia seeds + 3 Tablespoons of water replace an egg in this recipe. You can sub the chia seed for flaxseed and make a flax egg OR simply leave the seeds out. It should still turn out just fine.

  19. 5 stars
    This is the best oatmeal that I have ever eaten, and I am almost 72 years old, so I have tasted lots of oatmeal over the years.
    It tastes good enough to be dessert!
    It smelled so good with the cinnamon and apples when it was cooking.
    I used Ginger Gold apples which I bought from a nearby orchard yesterday.
    I substituted chopped walnuts for the raisins.
    I love all of your recipes that I have tried so far and I am now looking through for more of them to make. I am particularly interested in your tofu and tempeh recipes, since I am trying to eat less meat.

  20. 5 stars
    Delicious! I used a real egg instead of the chia/water “egg” and have been adding some almond milk before heating it up in the mornings. This recipe is a great break from classic oatmeal, and the chewy texture and taste is amazing.

    1. Hi Brogan! I am so happy to hear that you’ve enjoyed this recipe! The added almond mix when re-heating is a nice touch. Thanks for sharing and for taking the time to leave a comment (and star rating). It means the world to me!

  21. Can I make this the night before and refrigerate overnight? I bought steel cut oats by accident and have been looking for a way to use them😊 Thanks!

    1. Hi Amber! Do you mean prep it the night before and then bake in the next morning? Or do you mean prep + bake it the night before and then eat it the next morning? Either way, it should work just fine. If you’re planning to bake it the night before, you’ll just want to portion out a serving and reheat the next morning — either in your microwave or toaster oven. I wouldn’t put the whole thing back in the oven to reheat just because it might dry out! Let me know if this makes sense.

    1. Woo-hoo! That’s so awesome, Caroline. I’m so glad that you liked it enough to make it two weeks in a row. And thank you for coming back to leave a comment and star rating on the recipe. This feedback is super helpful and the star ratings help make my recipes visible to more people! <3

  22. 5 stars
    There are very few Pinterest recipes that I’ve made more than once. This is one of them! So easy and delicious! I bake this, split it into 5 separate bowls and have “meal prepped” breakfast all week. Thank you for sharing!

    1. Yay!! This makes me so happy reading, Courtney. 🙂 This recipe is one of my faves for meal-prepping. Thank you SO much for coming back to leave a comment and star rating, it means the world to me. <3

  23. 5 stars
    I believe this may be my favorite oatmeal recipe.I added pecans along with the apples and raisins and it is delicious! Thanks for sharing this recipe.

    1. Yay!! I am so happy to hear that, Cindy. Glad that you love this recipe so much. And I so appreciate you coming back to leave a comment and star rating!!

  24. Can you add milk substitutes to this and other recipes, please? My child has Dairy (milk protein) & peanut allergy. I’m nervous about using almond milk. I usually cook with coconut milk. Can I use Soy milk the same way? Thanks in advance. P.s. An article about cooking with different milk alternatives would be awesome too.

    1. Hey Jennifer – I’ll make note of it! In most of my recipes where I say use almond milk, you can normally substitute it with another type of milk (coconut, soy, oat, hemp, etc.), so yes, you can definitely use soy milk in this recipe!

  25. 5 stars
    I’ve made this recipe and it’s delicious . Will make it again. One thing, if not using dairy free milk can regular milk be used with the whole ingredients on the list?

  26. 5 stars
    This oatmeal was DELISH! After reading some of the comments, I decided to make it the night before and set it in the fridge, then this morning I simply heated my oven and put it in. This caused it to really absorb all the flavours overnight and wow, it was amazing. In my fiancé’s words: ‘this is the best thing I’ve eaten this year’ – which is saying something because I do a LOT of cooking! Thank you so much for sharing. Can’t wait to try more of your oatmeal bakes. ❤️

    1. Ahh wow!! That makes me so happy to hear, Rachel. I’m glad it turned out well for you after letting it sit in the fridge overnight. Thanks for trying my recipe and for coming back to leave a comment and star rating. The reviews are super helpful to other readers, so I really appreciate it. <3

  27. 5 stars
    Wow! This is my first ever baked oatmeal and I feel like I’ve been missing out my whole life. The oatmeal was full of flavor and tastes more like dessert. The only modification I did was adding an extra apple. I can’t wait to try out other variations. Thanks for this amazing recipe!!

    1. Ahh that makes me so happy to hear, Kristen!! I’m so glad you decided to try my recipe and enjoyed it. Thanks for coming back to leave a comment and star rating. I so appreciate it. <3

  28. 5 stars
    This oatmeal was a huge hit with my family of 6 (I doubled the recipe). I was expecting to have leftovers, but it all was eating so quickly. Thanks for this recipe, I am making it again for breakfast today! Think I’ll try out your blueberry oatmeal next.

    * I am adding an extra apple in todays version as I felt like it could use a bit more.

    1. Ahh that makes me so happy to hear, Leslie! So glad this baked oatmeal was a hit with your family. Thanks for trying it and for coming back to leave a comment and star rating. I really appreciate it. <3

  29. 5 stars
    I’m wondering if it would be okay to leave out oil of any kind. I’m a plant-based-no-oil girl getting tired of plain oatmeal with fruit. This sounds delicious. Maybe substitute applesauce?

  30. 5 stars
    I eliminated syrup and doubled the apples. It was delicious. I have the same question as Cindy posted as to what can be substituted asa non oil.

    1. Hey Karen – I think you could sub the oil for applesauce. So glad you loved this oatmeal recipe, thanks for making it!!

  31. 5 stars
    I meal prepped this on Sunday for the week and so glad I did as this is delicious!! I had read several reviews ahead of time so I did double the apples, using 1 organic Honey Crisp and 1 organic Granny Smith. I also added a TBS of flax seed meal some raw pumpkin seeds and some chopped walnuts to the mix before adding in my Unsweetened Vanilla Almond Milk and the apples so it all would be incorporated well. This has been amazing for breakfast this week. I did make my portions into 6 vs 4 of an 8×8 pan and I did also sub applesauce for the oil and used a bit less maple syrup and don’t miss a thing. Thanks Brittany!!

    1. Ahh yay, that makes me so happy to hear, Vicki!! I’m so glad you loved this recipe. Thanks so much for making it and for coming back to leave a comment + star rating. It means the world to me. <3

  32. 5 stars
    This is delicious! I like this better than any stovetop steel-cut oat recipe I’ve tried! The oats remain chewy instead of just turning into a mushy consistency. Delicious with or without a little bit of peanut butter on top!

    1. Ahh yay, that makes me so happy to hear, Amy!! I’m so glad this oatmeal was a hit. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  33. 5 stars
    Made this for breakfast today – OMG, delicious! I reduced the coconut oil and the maple syrup by half and it is amazing. I just happened to have like I squeeze or ready whip left in the fridge 😉 I don’t think I want to share it with my family 🤣 Making your apple grips next…thanks for the inspiration!

    1. Yay!! So glad this baked oatmeal was a hit, Patti. Thanks so much for making my recipe and for coming back to leave a comment + star rating. I so appreciate it!

  34. 5 stars
    Made this last night – I had a conference call and needed to prep something for breakfast. So easy! Just put it in the oven and had my call without ever needing to stir anything. Thank you 😀 (I added half shredded carrot half shredded apple and lots of cinnamon!)

    1. Woo!! So glad you enjoyed this baked oatmeal recipe, Cassie. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

  35. Hi Brittany, I used your recipe as a springboard for pumpkin steel cut baked oatmeal. Used a cup of pumpkin, many dashes of pumpkin pie spice mix, hemp seeds, walnuts and slivered almonds and some honey. Sooo glad I made a double batch because I just pulled it out of the oven and it’s delicious!! Thanks so much!

    1. Ahh yay!! That makes me so happy to hear, Rose. Thanks so much for sharing how you made this as a pumpkin version. So glad it was a hit!!

    1. Hey Melina – That should be just fine! You might just need to add a touch more liquid depending on how much you add. Let me know hot this turns out for you if you end up trying it!

  36. 5 stars
    Finally, a baked oatmeal recipe with steel cut oats. I don’t like raisin; would dried cranberries work instead, taste-wise? Thanks!

  37. 5 stars
    This is some of the best baked oatmeal I’ve ever had! I thought I would need to cut some of the liquid but it turned out perfect with the 2 cups. If it looks like a lot, don’t change it! I also replaced the oil with 2 T of applesauce. So fluffy and delicious! Thanks for the recipe!

    1. Woo!! That makes me so happy to hear, Gracie. I’m glad this baked oatmeal was a hit!! Thanks for making it and for coming back to leave a comment + star rating and for sharing the sub you made. I really appreciate it!

  38. Hi,
    I can´t find gluten free steel cut oats, but still want to use this recipe. How much old-fashioned oatsdo you think I should use? In the other baked oatmeal recipe you have 2 cups…
    BR /Marie

  39. 5 stars
    Thank you so much for this recipe! I’ve made it countless times. I’m too lazy to soak anything, so it’s also the only way I eat steel cut oats 🙂 Over time I started making a few modifications: I use half the syrup, skip the raisins (I love em but this was sweet enough for me without), I omit the oil and use 2 eggs (but I keep the chia seeds). If I were making it for others, I’d make it as written because the original recipe turns out delicious and beautiful as-is. (My modified version is …not as pretty.)

    1. You’re so welcome, Tiffany!! I’m glad you’ve been loving this recipe. Thanks for coming back to leave a review. I so appreciate it!

  40. Yum! I wanted to use up a container of steel cut oats and this was the perfect recipe. I made it this morning (and will be surprised if it lasts through the week!), leaving out the raisins and using half the oil. Flavorful and a great consistency! Thank you!

  41. 5 stars
    Love the version with steel cut oats! I added both egg & chia seeds. Added 2 Tb hemp seeds and 1/4 cup walnuts and only did 1/2 maple syrup and raisins.

  42. 5 stars
    This has been a breakfast staple since I made it a few months ago. I love the texture from the steel cut oats. I’m not a big fan of raisins so I added dried cranberries instead. I prep it on Sunday and have 3 more warm breakfasts for the week. Perfection!

  43. 5 stars
    So happy to find a recipe for steel cut oats! We subbed the raisins for walnuts, and added a half scoop of vanilla vegan protein powder. We also forgot to peel the apple but it was still so good!

  44. 5 stars
    Really looking forward to making! Do you think I could portion this into muffin tins and bake with the same time and temp?

    1. I bet that would be fine! The cook time will probably be less though. Maybe 30-45 minutes? Let me know if you try it and how it turns out!

  45. I would love to try this recipe using Stevia or Monkfruit in place of the maple syrup and leaving out the dried fruit (to reduce the sugar). I seem to remember you mentioning in another post that you cooked some with Stevia and was wondering if you had any advise about how much to use? I am thinking maybe one of the little packets or even half a packet? Hmmm. I just checked the box to see how much is in a packet and found out I’m not using just Stevia. Its blended with erythritol which I did NOT realize but I think that is because stevia is so much sweeter than sugar. It says 6 packets is equivalent to 1/4 cup of sugar. Would you recommend that much? I don’t know how maple syrup compares to sugar in sweetening. Is that 1 to 1 ratio?

    1. I haven’t tried my baked oatmeal with stevia before, but I was going to say 4-6 packets so that sounds about right. Let me know if you end up trying it and how it turns out!

    1. Hey Cathy – You should be fine skipping the oil or you could use applesauce instead.

  46. 5 stars
    I substituted organic honey for the syrup and I thought the sweetness was good! I cooked for 60 min. Should it be a little chewy? I used steel cut oats.

  47. 5 stars
    We made this baked oatmeal today, and it’s so delicious! I did make a few changes: I didn’t peel the apple, just diced it. I added 1 large Egglands Best egg, used 1.5 cups steel oats, used Silk Protein milk, and omitted the raisins. Also made 6 servings instead of 4, so that changed nutritional info: 297 calories, 10 g fat, sodium 184, total carbs 42g, 5g fiber, 14g sugar, 9g protein.

    Will definitely make this again!

    1. Oh yay! So happy to hear this oatmeal was a success even with the substitutions, Diane! Thanks so much for trying it out and coming back to leave a review. I really appreciate it!

  48. 5 stars
    This turned out better than I expected! It was a little on the sweet side for me so next time I’ll do half the amount of maple syrup. I added some protein powder to boost the protein and some pecan pieces. I was a bit nervous about baking it right after mixing it thinking the oats would be too chewy so after I mixed it I refrigerated overnight then baked the next morning. When I took it out of the fridge it seemed as though it had really firmed up and I was excited about that but turns out it was just from the coconut oil getting solid because once in the oven it loosend up. It took about 1hr15 min to bake up to a firmness I like. To me it tastes about the same as if I made in my instant pot but I like the overall fillings to oats ratio and the ease of making it. I will definitely make again.

    1. Thanks for making this, Methia and for the review! I so appreciate it. I’m glad you enjoyed it. 🙂

  49. 5 stars
    Love this recipe! It’s so delicious & easy! I’ve done it with apples and also omitted the apples! This is a great go-to breakfast!

    1. Woo! So glad to hear that, Jessica. Thanks for coming back to leave a review, I appreciate it so much.

  50. 5 stars
    love thus recipe as is…BUT we have lots of eggs from our hens…can I swap the chia egg for a real egg? just one egg to replace chia egg?

    1. Definitely! A regular egg will work just fine. And yes 1:1. Let me know how this recipe turns out if you end up making it!

  51. 5 stars
    So good! Omitted the raisins and halved the maple syrup and it’s delicious. Baked for a bit over an hour. Great fall recipe!

    1. YAY! I am so happy to hear that this recipe is a hit, Anita. Thank you for your review + star rating, I so appreciate it!

    1. Hi Lynn – I am happy to hear you enjoyed this recipe. Did you change anything about the recipe that would have caused it not to bake up?