Baked Oatmeal

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

Breakfast/Brunch

Baked Oatmeal

Easy baked oatmeal is a breakfast favorite and a healthy way to start any day! Make in advance and reheat all week!

4.59 from 94 votes

PrintSave RecipeReview

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine American

Servings 6

Ingredients

  

1x2x3x

• 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

if you want to double the recipe, make it in a 9×13-inch pan and double the ingredients. Feel free to add nuts or use fresh or frozen fruit instead of the dried fruit.

Store the baked oatmeal in the refrigerator for up to 7 days. You can also freeze it for up to 3 months. 

Nutrition

Calories: 266kcal, Carbohydrates: 43g, Protein: 7g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 142mg, Potassium: 358mg, Fiber: 4g, Sugar: 15g, Vitamin A: 262IU, Vitamin C: 1mg, Calcium: 135mg, Iron: 2mg

Have you tried this recipe?

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