Baked Oatmeal Recipe

Start your morning with easy Baked Oatmeal, it is the perfect healthy breakfast and will keep you full for hours! Make a big pan and reheat all week! 

Baked Oatmeal Recipe

Healthy Baked Oatmeal

I love baked oatmeal because it easy and you can make a big pan to eat all week! This baked oatmeal reheats well and is the perfect way to start any day! It makes a great weekday breakfast for busy mornings or a delicious weekend breakfast treat. Yes, it is a treat, even though it is healthy. It is SO good!

There is something about baked oatmeal that just hits the spot. Make sure you use old fashioned oats and not quick oats for a hearty oatmeal texture.

I use unsweetened applesauce to replace most of the butter and use less brown sugar than most recipes. It’s breakfast so I want to start my day off right. I love this healthy baked oatmeal recipe. I also add in cinnamon, vanilla, raisins or dried cranberries.

Baked Oatmeal Add Ins

This baked oatmeal recipe is very flexible. You can make it with skim milk, almond milk, rice milk, or soy milk.

I like using dried fruit, raisins or cranberries, because they add a touch of sweetness. You can also use dried blueberries, dried cherries, or golden raisins. You could also add fresh fruit, berries, bananas, apples, peaches, and pears are good options.

If you want to add a little crunch, add walnuts, almonds, or pecans! You can mix the nuts into the oatmeal or sprinkle them on top before serving. A scoop of nut butter on top of baked oatmeal is also good, almond butter, peanut butter, or cashew butter.

Feel free to stir in shredded coconut or even chocolate chips if you are feeling decadent!

You can double this recipe if you want to make a big batch. Use a 9×13 pan. This is a great breakfast recipe for feeding a crowd!

Start your morning with this easy baked oatmeal and you will have a GREAT day!

If you like this Baked Oatmeal Recipe, you might also like:

Baked Oatmeal

Easy baked oatmeal is a breakfast favorite and a healthy way to start any day!
5 from 4 votes


  • 2 cups uncooked old fashioned oats
  • 1/3 cup packed light brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups milk
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons butter melted
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • 1/3 cup raisins or dried cranberries


  • Preheat oven to 350 degrees F. Grease a 8x8-inch baking dish with nonstick cooking spray and set aside.
  • Combine the oats, brown sugar, cinnamon, salt, and baking powder in a large bowl. Combine the milk, applesauce, butter, egg, and vanilla in a medium bowl. Add the milk mixture to oat mixture; stir well. Stir in raisins or dried cranberries.
  • Pour oatmeal mixture into prepared pan and bake for 20-22 minutes or until oatmeal is set and golden brown.
  • Notes-This is an easy recipe to double, so if you are serving a crowd, double and bake in a 9x13 pan. If you want to add toppings you can add nuts, fruit, brown sugar, cinnamon, milk, etc. I always add a dash of cinnamon to my bowl!

Have you tried this recipe?

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I came here via Simplebites and just wanted to say that I think this sounds really great. I’ll be bookmarking it for future mornings.

  2. I have oatmeal for breakfast almost every day yet I’ve never tried baked oatmeal. I’ll have to try your recipe soon.

  3. Hi,
    This recipe sounds great. How long can this last in the fridge? Is it firm enough to be like a breakfast bar? The reason I’m asking is because oatmeal is so filling and a quarter cup of dried oatmeal (cooked in a slow-cooker overnight) yields enough for about 3 servings for me. But if this firms up into a bar, then it would be great as a snack and could probably go a lot quicker. Any help in this would be great!

    1. Anna-you can keep the oatmeal in the fridge for about 5 days. Just reheat. Sometimes I add a little milk or water to freshen it up. It doesn’t hold up as a bar though.

  4. I just whipped up a batch and O my word this is amazing!! I definitely recommend! Perfect breakfast for the approaching cold mornings : )

  5. Has anyone put it together the night before and baked it in the morning? Sounds soooo good, but I’m not sure if the oats would get mushy if made to far in advance before baking. Seems like a great weekday breakfast. Must try!

    1. I haven’t made it the night before, but I have reheated it the next day and it is still tasty. I will have to try it the night before. If you do, let me know!

    2. I do it all the time and it works perfectly. I usually add more liquid as the oats have soaked up a lot.

  6. I just made this. It is so good! Thank you for sharing the recipe. I added raisins, dried cranberries, coconut and slivered almonds to it. Next time I’m going to chop up an apple or two and add it. Added bonus, my kids love it too!

  7. DELISH!!! My daughter got ahold of the cinnamon and added another one or two tsp when I wasnt looking but it just added to the yum factor 🙂

  8. Made a double batch in the 9×13 yesterday for part of my Christmas brunch…my guests loved it! One even suggested cutting the leftovers into bars and freezing for snacks. Thanks for the recipe!

  9. Hello, I just made this and baked for 20 minutes per the instructions, but the oatmeal wasn’t set in the middle. Not sure what I did wrong. I put it back in for an additional 5 minutes, so hopefully it doesn’t overcook. I’m about to eat my arm off it smells so good and I want to get it in my belly! 😉

  10. Just scraped my cereal bowl to get the last of the delicious baked oatmeal topped with yoghurt and nuts. Delicious! This was the 18th different breakfast dish that I have tried since starting a gluten free diet in 18 days and it was one of my favourites. Thanks for a great recipe which will become a regular feature in my early morning routine.

  11. I am a huge fan of steel cut oats and in fact reference your steel cut oatmeal recipe when my mind blanks on the liquid-oat ratio. Do you think steel cut oats would work if I increase the liquid a bit and maybe let it sit overnight? Do you have a baked steel cut oatmeal recipe? Thank you for all your goodness here!

  12. Hi, thanks for the recipe. I made it this morning as it’s a cold, blustery day. Instead of dried cranberries, I used whole ones, used a flax egg and almond milk. I did find it to be rather sweet so next time I would leave out the sugar entirely and just add a drizzle of maple syrup on top. 

    I am going to make your steel cut oats recipe next.


  13. This was really good! I did prep it the night before, then put it in the fridge. In the morning, I baked it straight out of the fridge for 38 minutes and it was perfect. I used a 2.5 at 8in diameter Pyrex dish for it. I sprinkled done extra cinnamon and brown sugar over the top. It melted in transit to the brunch I brought it too and was delicious. I will totally be making this to keep in the fridge for quick breakfasts for my son, who also loved it (and he is really picky). I didn’t have cranberries, so I just used extra raisins.

  14. 5 stars
    Eating this baked oatmeal right now. Highly recommend! For my taste, I reduced brown sugar to 1/4 c. With the raisins it was plenty sweet for me. I have never been disappointed in any of your recipes. Thank you for sharing.

  15. It took 40 minutes to set at 350F for me. (And yes, I have an oven thermometer and the oven really was at the right temperature!) At 20 minutes, it was still extremely wet in the middle.  It was delicious when it was done, but just be aware that you may need to increase the bake time up to double what the recipe calls for.

  16. Anxious to try this yummy recipe.I have always added a couple of jiggers of sourmash bourbon to my family’s old oatcake recipe, and it does give it more flavor.I wonder how it would mix here…

  17. 5 stars
    Mixed up it night and put it in the oven this am. So good. Took longer to bake. Hubby says make again. I has an extra egg yolk to use and mixed it in. I will try with spends next time as Hubby is diabetic. I used chunky applesauce, crasins, and toasted pecans.

  18. I eat oatmeal nearly every day. I enjoyed this recipe very much….I like that it’s toasty around the edges, but just soft enough inside to be “oatmeal-like.” I add in some chopped pecans and craisins but reduce the sugar by about 2tbs. Loving this new twist on my oatmeal habit!
    I don’t keep milk in the house often and was wondering if I could make this with soy milk?
    I’m so glad I discovered your website. I’ve used a number of your recipes, and have loved all of them. Thank you for posting!

  19. 5 stars
    I made this this morning. It was quick and delicious. I added lemon zest and a few blueberries I needed to use. My husband is a plain oatmeal lover and he said this was very good.