Holiday Oatmeal is filled with fresh apples, dried fruits, nuts, creamy oats, and brown sugar to create a deliciously filling hot breakfast. Less than 15 minutes from start to finish and a piping hot, warm, and creamy breakfast can be on your table.

This breakfast is a great way to start a fun day of cooking and eating during the holidays or any other day of the year. Thanksgiving or Christmas, holiday morning or not, it’s a delicious way to start the day year-round.

This oatmeal requires minimal fuss and it will keep the family full until the main eating event of the day. Over the years, this has become a tradition for our Thanksgiving breakfast.

Oatmeal with Fruit

We’ve been making our oatmeal recipes with fruit for about as long as I can remember and we’ve been making this particular fruit-filled oatmeal for over 10 years now. Holiday Oatmeal is a huge favorite with both the adults and the kids in our home.

Every guest we’ve ever served this to has requested the recipe. With plenty of fresh apples, sliced bananas, dried fruits, and nuts, cooked into creamy oats with a bit of brown sugar, this is a memorable oatmeal for everyone.

You can make this (and most other oatmeal recipes) with milk or with water and the oatmeal turns out great both ways. When I make oatmeal with water, I top each bowl with a pat of butter when I’m serving it.

Whenever we have an abundance of fruit in the kitchen, it’s a sure bet that some of it will make its way into our oatmeal in the morning. Apple Cinnamon Oatmeal is solid proof of that and my boys love that one too.

My own favorite quick breakfast year-round is Blueberries and Cream, but classic Peach Oatmeal and Peach Baked Oatmeal trump that when peaches are in season.

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Baked Pumpkin Oatmeal is one of our favorite breakfasts; my boys would happily eat this every single morning all fall long if I let them.

There is just something awesome about the way oatmeal changes when it is baked. Almost like a cake, but not nearly so sweet, this is a hearty breakfast that we all love.

This pumpkin baked oatmeal has been our Thanksgiving breakfast for the past few years. I’m in favor of anything that makes my holiday kitchen work easier.

There is enough other cooking happening for the holidays, an easy breakfast is ideal. This hearty oatmeal breakfast bake is as easy as it gets.

I stir the ingredients together the night before and pop the pan in the fridge until morning. About an hour before we want to eat breakfast, I give the oatmeal a quick stir in the pan and then pop the cold pan in the pre-heated oven.

The house smells wonderful while the oatmeal bakes and this breakfast puts a smile on everyone’s face as we get ready for a day of Thanksgiving feasting.

Pumpkin Baked Oatmeal

When it comes to oatmeal, my family means business. We eat oatmeal for breakfast many times a week and I’ve come up with plenty of variations on a plain bowl of oats to keep things exciting.

Of course, some oatmeal recipes we never get sick of. This baked pumpkin spice oatmeal is one of them!

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Dad’s Oatmeal Chocolate Chip Cookies with Raisins

Oatmeal chocolate chip cookies with raisins are made with oats, butter, brown sugar, and just the right touch of spices for soft, chewy, delicious, perfect oatmeal cookies. Heavenly!

My first memory of being in the kitchen cooking is actually with my dad, which is funny because he rarely did any cooking. He was so, so busy working, serving, and providing for our family, but I vividly remember sitting on the counter and him teaching me how to make these cookies. They were dad’s signature cookie, and man, we devoured them! They are thick and chewy and have the perfect oatmeal cookie texture!

The last time I was up in Idaho visiting my parents, I came home from running an errand and found my three kiddos surrounding my dad in the kitchen while they made oatmeal raisin chocolate chip cookies together. It stopped me dead in my tracks and feelings of love and home overwhelmed me.

I won’t stop saying it. Families are strengthened when they cook, bake, and eat together. Memories are made. Bonds are created. Love abounds…and bellies are happy!

Before we jump into this recipe, I know there are going to be some raisin haters out there. Just omit the raisins, haters. Double down on the chocolate and omit the dang raisins! But I love the raisins. That’s how dad made them, so that’s how I like them!

Now that I think about it, I bet there will be some chocolate haters out there too. Oatmeal raisin cookie purists aren’t going to like chocolate in their cookies. So omit the chocolate and double the raisins. Do what makes you happy I say! But I love the combo of both in this cookie.

Ingredients for Oatmeal Raisin Chocolate Chip Cookies

If you have raisins in the pantry, I’m going to guess you will have all the rest of these ingredients too. No surprises, no secrets, just straight up classic oatmeal cookie recipe ingredients.

• Raisins
• Baking Soda
• Unsalted Butter
• Dark Brown Sugar
• Sugar
• Egg
• Vanilla Extract
• All Purpose Flour
• Cornstarch
• Oat Flour (see section below)
• Sea Salt
• Cinnamon
• Nutmeg
• Cloves
• Oats
• Chocolate Chips or Chunks

Scroll down to the recipe card to see all the measurements.

How to Make Oatmeal Raisin Chocolate Chip Cookies

We are going to start this recipe by plumping up the raisins, and then we will jump into the classic wet ingredients, dry ingredients, combine, eat a little cookie cough, bake, inhale…

1. Plump: Put raisins in small saucepan with enough water to just cover them and simmer them over medium heat. Drain them and let them cool.
2. Beat: Combine sugars and butter and beat them together until creamy in a stand mixer with the paddle attachment.
3. Grind: Make oat flour (see section below) by grinding and pulsing them in a blender or food processor.
4. Mix: Combine all the dry ingredients and spices in a mediu

Peach Crisp Cookies

Peach crisp cookies that LITERALLY taste like a mash-up between peach cobbler, thanks to that cinnamon sugar cookie base, and peach crisp, thanks to the buttery oatmeal topping.

Welcome to PEACH WEEK everyone! We, here at Oh Sweet Basil, are obsessed with peaches and thought that we need a full week to celebrate this glorious fruit! Peach season is brief here in Utah, so I pack all my favorite peach recipes into the last few weeks of summer starting with this peach crisp cookies recipe!

Stay tuned for posts all week long featuring new peach recipes and updates of old favorites! We will finish off the week with a roundup post of all our peach recipes here on the blog! We can’t wait!

Peach Crisp Cookies

The same day that I made apple crisp cookies I was so on fire with how awesome they turned out that I busted out a peach crisp version and then decided that I HAD to post both.

The glaze we added was at first just for looks but it ended up being a delicious addition that reminded my family of the ice cream on top of a hot peach crisp so if I were you, I wouldn’t miss that.

The best news is?

These can be made ahead!

Ok, not filled, but the dough holds up amazingly well in the fridge and the freezer! Just roll into dough balls, throw into a freezer bag and pull one out whenever you want one.

Bonus! The filling and topping can each be frozen separately as well. In fact, both are in my freezer drawer and I’m practically drooling over the thought of making a 10pm cookie!

What Do I Need to Make Peach Crisp Cookies?

This ingredients list might look like a lot at first glance, but there is quite a bit of overlap between the components. So the list of ingredients really isn’t as long as it appears! Here is what you will need…

• Crisp Topping: Flour, Old Fashioned Oatmeal, Brown Sugar, Cinnamon, Salt and Unsalted Butter
• Cookie Base: Unsalted Butter, Cream Cheese, Brown Sugar, White Sugar, Egg, Vanilla, Flour, Cornstarch, Baking Powder, Baking Soda, Salt and Cinnamon Sugar
• Peach Filling: Fresh Peaches, Sugar, Water, Ground Cinnamon, Salt and Cornstarch
• Glaze (optional): Powdered Sugar, Vanilla Extract and Milk

The measurements for each ingredient can be found in the recipe card down below so keep scrolling to the end of this post for all the details.

How to Make Peach Crisp Cookies

I’ve seen this type of cookie called peach cobbler cookies online, but in my mind, if there is a crunchy buttery oat topping involved, then it has to be a crisp. There are four different parts to making these peach crisp cookies, and I’ll walk you through the steps for each part, but keep scrolling to the end of the post to the recipe card for the complete

Oatmeal is anything but boring when it’s made into Baked Oatmeal Cups – like warm, soft and chewy oatmeal cookies designed to be eaten for breakfast!

Baked Oatmeal Cups

A few years ago, while staying in New Mexico, my kids were spending the night with their grandma, so I found myself with a little more time than usual to get our breakfast together. I took advantage of the lazy morning to play with my baked oatmeal recipe.

I take baked oatmeal seriously. Around here, we enjoy it in just about all its forms from Pumpkin Spice Baked Oatmeal to Heart Shaped Craisin Baked Oatmeal.

For this version, I decided to focus on raisins as the primary mix-in. Sometimes the simplest flavors are the best ones.

I knew my husband and I already loved sweet bites of raisin baked into chewy oatmeal. We’re lifelong members of the meal RAISIN Cookie Club, not Oatmeal Chocolate Chip Cookie. Since I’m usually making baked oatmeal in large batches for the whole family, this weekend I decided to try something different.

Instead of baking the oatmeal in a 9 x 13 pan, I used individual ramekins this time. The oatmeal turned out even chewier this way with a delicious crisp crust.

We absolutely loved this version with the slightly toasted oats on top. They have all the comforting chewy hominess of a classic Oatmeal Raisin Cookie but you can eat them with a spoon.

The individual ramekins also transform a humble bowl of oatmeal into a breakfast that feels extra special. Everyone loves individual servings!

Oatmeal with Raisins

Making baked oatmeal is so easy and comes out so tasty that I’m sure you’ll become as hooked on it as we have. All it takes is mixing oats, a bit of brown sugar, spices, and raisins together with milk and eggs, then letting it bake in the oven.

While baking the oatmeal in ramekins gives you so many more delicious crunchy crust bites, a tripled recipe will also bake nicely in a 9×13 pan to feed a crowd.

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