Baked Oatmeal

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 recipe

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!

baked oatmeal ingredients

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.
easy baked oatmeal

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
baked oatmeal in pan

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.

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.

healthy baked oatmeal

More Baked Oatmeal Recipes

Baked Oatmeal

Easy baked oatmeal is a breakfast favorite and a healthy way to start any day! Make in advance and reheat all week!
5 from 12 votes

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

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?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Get the best of the best!
4 Recipes Guaranteed to be New Favorites

Maria

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!
Read More

Vegetarian Fall Spring Winter Gluten-Free

Other recipes you may like

Leave a Reply

Your email address will not be published.

Recipe Rating




Comments

Leave a comment

  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!
    Thanks.

    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.

    Trish

  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.

  20. 5 stars
    Sooooo good! What a hearty and healthy breakfast option! Even my teen and his friend gobbled it up!!
    As a former runner returning to running, I’ll definitely be adding this to my meal prep rotation. I loaded it with cinnamon (my love for cinnamon is REAL people!) and got really excited by the suggestion to use apples. I chopped up one Granny Smith for a double batch. I’ll probably chop two for the next run.
    Thank you Maria!

  21. 5 stars
    So good! Made it tonight but added mini chocolate chips and pecans. I think I could of baked a little longer because it was pretty mushy and I liked the top and corners best. Still so good!

  22. 5 stars
    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.

  23. 5 stars
    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!

  24. 5 stars
    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!