Quick Summary
Baked Oatmeal- this easy oven baked oatmeal recipe is delicious, nutritious, and super satisfying! Make in advance and reheat all week for a quick and healthy breakfast!

Baked oatmeal is one of my all-time favorite breakfasts. If you’ve never tried baked oatmeal, let me fill you in. Instead of cooking oatmeal on the stovetop or in the microwave, you bake the oatmeal in the oven.
The oats are soft, creamy, and chewy. The texture reminds me of bread pudding that isn’t overly sweet. The oatmeal is super satisfying and will keep you full for hours.
I especially love it during the winter time. You can’t beat a bowl of baked oats on a cold morning, so cozy and comforting!
This recipe is super easy to make and can be made in advance. Reheat and eat all week! I love breakfasts that you can have ready to go; such a lifesaver on busy mornings.
Plus, the entire family loves baked oatmeal, especially when they can customize their bowls with their favorite toppings! Everyone is happy when baked oatmeal is on the breakfast menu!

Ingredients
The ingredients are super simple and can be customized to your dietary needs.
- Oats– I recommend using old fashioned oats instead of quick oats. They are larger and heartier and texture. You can use gluten-free oats.
- Brown sugar– a little to sweeten things up! You can use coconut sugar, pure maple syrup, or honey.
- Cinnamon– a must for oatmeal!
- Baking powder– to help the oats rise in the oven.
- Salt– a little salt for flavor.
- Milk– I use unsweetened vanilla almond milk, but you can use your favorite milk (soy, oat, cow, rice, cashew, etc).
- Unsweetened applesauce– to keep things on the healthier side, I use unsweetened applesauce instead of a lot of butter. The applesauce adds moisture to the oats.
- Butter– I do add in a little bit of melted butter for flavor (2 tablespoons). You can also use melted coconut oil or your favorite neutral oil.
- Egg– adds protein and binds the oats together! If you need the recipe to be vegan, you can use a flax egg.
- Vanilla extract– I love adding a splash of vanilla to my oatmeal!
- Dried fruit– you can use raisins or dried cranberries. If you don’t like dried fruit, you can make plain oatmeal or add in some fresh or frozen berries.

How to Make Baked Oatmeal
It’s so easy and your house will smell amazing!
- Preheat the oven and grease an 8×8-inch baking dish with nonstick cooking spray; set aside.
- In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, and salt.
- In a medium bowl, combine the milk, applesauce, melted butter, egg, and vanilla extract.
- Add the milk mixture to oat mixture; stir well. Stir in raisins or dried cranberries. Pour the oatmeal mixture into the prepared pan and bake until the oatmeal is set and golden brown.
- Let cool for about 5 minutes before serving.
- If you want to double the recipe, make it in a 9×13-inch pan and double the ingredients.
Topping Ideas
I love setting out a variety of toppings so everyone can customize their bowl of baked oatmeal. A few favorites include:
- Berries
- Banana slices
- Maple syrup
- Whipped cream
- Greek yogurt
- Brown sugar
- Chopped pecans, walnuts, almonds, or candied pecans (can also stir nuts into the baked oatmeal before baking)
- Nut butter
- Toasted coconut
- Chocolate chips

What to Serve with Baked Oatmeal
Oatmeal is a very hearty and filling breakfast so you don’t technically need anything else, but if you want to serve a full breakfast spread, here are some recipes that go great with baked oatmeal.
- Smoothie
- Eggs (scrambled, baked, fried, over-easy)
- Breakfast casserole
- Hash Browns
- Bacon or sausage
- Fruit Salad
Tips for Storing & Reheating
How to Store: After the oatmeal has cooled, you can store it covered or in an airtight container in the refrigerator for up to 1 week.
How to Reheat: Reheat in the microwave or cover and warm up in a 350°F oven for about 10 minutes or until heated through. I like to add a splash of milk to make the oats extra creamy.
How to Freeze: To freeze, make sure the baked oatmeal is cooled completely. Cover tightly and freeze for up to 3 months. I like to cut the oatmeal into individual portions, wrap them in plastic wrap, and store in a freezer bag or container. This makes it easier to thaw and reheat. You can thaw in the refrigerator or at room temperature.

More Baked Oatmeal Recipes
- Blueberry Maple Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Baked Peach Almond Oatmeal
- Carrot Cake Baked Oatmeal
- Pumpkin Baked Oatmeal
- Peanut Butter Apple Baked Oatmeal

Baked Oatmeal
Ingredients
- 2 cups old fashioned oats
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups milk, any milk will work
- 1/2 cup unsweetened applesauce
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1/3 cup raisins or dried cranberries
Instructions
- Preheat oven to 350 degrees F. Grease an 8×8-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine the oats, brown sugar, cinnamon, baking powder, and salt.
- In a medium bowl, combine the milk, applesauce, melted butter, egg, and vanilla.
- Add the milk mixture to oat mixture; stir well. Stir in raisins or dried cranberries. Pour the oatmeal mixture into prepared pan and bake for 30 to 35 minutes or until oatmeal is set and golden brown.
Notes
Nutrition
Have you tried this recipe?
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This is a great baked oatmeal! I’ve done dried cranberries with dark chocolate or frozen fruit, really anything you can think of. I have one baking right now with a chocolate, peppermint, marshmallow combo I found at Wal-Mart. The ideas for mix ins for this are endless.
Have made this baked oatmeal a few times now and I so look forward to it as my new and favorite way to enjoy oatmeal… I have added raisins, Blueberries, strawberries, banana and chopped pecans on top. Absolutely delish!
This baked oatmeal has become a staple in our house. I make this ahead of time and we eat it throughout the week. It’s so easy to make and insanely delicious!! We add frozen blueberries and sometimes chopped pecans. Thank you so much for sharing this recipe!
You are welcome. We make it all of the time.
Can you make this in muffin cups, and if so, how long to bake them? Thanks
Yes! Try 20-25 minutes, it will depend on your oven. Check early to be safe.
The best!
It really is the best!
Delicious! I made it for tomorrow’s breakfast. But I couldn’t wait to taste! It’s going on the rotation. Definitely.
Yahoo!
Maria, this recipe was great! I really appreciate all of your comments about substitutions for dietary needs. I substituted 2 tbsp coconut sugar, 2 tablespoons peanut butter for butter, 1 flax egg for regular egg, 1 can full fat coconut milk it was absolutely easy and delicious! Thank you so very much!!! Andrea
My favorite!!
Everyone enjoyed this great recipe — I added fresh strawberries and walnuts. I can’t wait to try more variations.
I am so glad you loved it! We make it all of the time.
I don’t like oatmeal due to mushy texture but I have this a chance since I have surplus of rolled oats right now I got from Amish store. Both my husband and I loved this and we are not big oatmeal lovers. The texture was like bread pudding and I used toasted walnuts and diced fresh apples. My homemade vanilla and farm fresh eggs. When he said I would even eat this before I go to work I was like wow that is a big compliment. Thanks so much for this great base recipe I can put in our rotation of meals. You’ve made this homesteader happy!
Yay! I am so glad you love the recipe!
I switched up the oatmeal by adding nutmeg, nectarines and blueberries. It’s a great combination.
Yum!