This baked oatmeal is warm, comforting, and easy to make. It smells of cinnamon and baked oats as it comes out of the oven. The top gets slightly golden and the inside stays soft and tender. Use blueberries, bananas, or chopped apples for bursts of fresh fruit. It makes a cozy breakfast, a snack, or a simple dessert. If you enjoy savory and sweet baking, you might also like a holiday snack such as baked cranberry brie bites to serve alongside it.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 320 kcal
- Protein: 8 g
- Carbohydrates: 42 g
- Fat: 14 g
- Fiber: 3.5 g
- Sugar: 23 g
- Sodium: 310 mg
Why Make This Baked Oatmeal
Baked oatmeal is a hands-off breakfast that tastes like a warm oatmeal pudding with a slightly crisp top. It fills the kitchen with a sweet cinnamon aroma. The texture is chewy and moist, with soft fruit pockets. It is great for busy mornings because you can bake it ahead and reheat slices all week. The recipe is flexible: swap fruits, milk, or sweeteners to fit your pantry or diet.
How to Make Baked Oatmeal
You mix dry oats with a little leavening and spices, whisk milk and eggs, fold in fruit, and bake. The oven does most of the work. The batter should look wet but not runny; the oats absorb the liquid as they bake. Check for a lightly golden top and a set center. Let it rest a few minutes so slices hold their shape.
Ingredients:
- 2 cups rolled oats
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups milk
- 2 large eggs
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 cup fruit (e.g., blueberries, bananas, chopped apples)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a baking dish (an 8×8-inch or similar size works well) with butter or oil.
Step 2: Mixing Dry Ingredients
In a large bowl, mix together the oats, brown sugar, baking powder, salt, and cinnamon until evenly combined.
Step 3: Mixing Wet Ingredients
In a separate bowl, whisk together the milk, eggs, melted butter (or coconut oil), and vanilla extract until smooth.
Step 4: Combining and Adding Fruit
Combine the wet ingredients with the dry ingredients and stir until well mixed. Fold in the fruit of your choice gently so the fruit spreads through the mixture without breaking up too much.
Step 5: Baking
Pour the mixture into the prepared baking dish and spread it evenly. Bake for 30–35 minutes, or until the oatmeal is set and slightly golden on top. A toothpick in the center should come out mostly clean.
Step 6: Cooling and Serving
Let it cool for a few minutes before slicing. Serve warm with a splash of milk, a dollop of yogurt, or a drizzle of honey or maple syrup.
How to Serve Baked Oatmeal
Serve slices warm for breakfast with milk or yogurt. Add toppings like toasted nuts, extra fruit, a spoonful of nut butter, or a drizzle of maple syrup. Turn it into a dessert by adding whipped cream or a scoop of vanilla ice cream. It also makes a portable breakfast—slice, wrap, and take it on the go.
How to Store Baked Oatmeal
- At room temperature: cover and keep up to 2 days.
- In the refrigerator: store in an airtight container for up to 5 days.
- In the freezer: cut into portions and freeze in a sealed container or wrapped in foil for up to 3 months.
To reheat, warm a slice in the microwave for 30–60 seconds or heat in a 350°F (175°C) oven for 8–10 minutes. Add a splash of milk if it seems dry.
Expert Tips for Perfect Baked Oatmeal
- Use rolled oats for the best texture. Quick oats will make it softer; steel-cut oats will not cook through in this time.
- Do not overmix. Stir just until combined to keep the baked oatmeal tender.
- Let it rest for a few minutes after baking to firm up for cleaner slices.
- Adjust sweetness: use maple syrup or honey instead of brown sugar. Reduce sugar if your fruit is very sweet.
- For a dairy-free version, use almond, oat, or soy milk and coconut oil instead of butter.
- Add a pinch of nutmeg or a splash of orange zest for extra flavor.
- If using bananas, mash them slightly before folding in to sweeten and bind the mixture.
- If adding nuts or seeds, toast them first for a better crunch and deeper flavor.
Delicious Variations
- Blueberry-Lemon: use 1 cup blueberries and 1 teaspoon lemon zest. Top with yogurt.
- Banana-Nut: mix in mashed banana and 1/2 cup chopped walnuts. Add a pinch of nutmeg.
- Apple-Cinnamon: use chopped apples and stir in 1 tablespoon maple syrup and extra cinnamon.
- Chocolate Chip: add 1/3 cup chocolate chips to the batter for a sweeter treat.
- Tropical: use chopped mango, shredded coconut, and swap milk for coconut milk.
- Savory Oat Bake: omit brown sugar and cinnamon, add grated cheese, herbs, and sautéed vegetables for a breakfast casserole twist.
Frequently Asked Questions
Q: Can I use quick oats or steel-cut oats?
A: Quick oats will work but yield a softer, more porridge-like texture. Use less liquid if you prefer it firmer. Steel-cut oats need much longer to cook and are not recommended in this recipe without adjusting time and liquid.
Q: Can I make this recipe vegan?
A: Yes. Use plant-based milk and replace eggs with flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit) or a commercial egg replacer. Use coconut oil or vegan butter.
Q: How do I prevent the bottom from sticking?
A: Grease the dish well or line it with parchment paper, leaving an overhang to lift the baked oatmeal out easily.
Q: Can I reduce the sugar?
A: Yes. Reduce the brown sugar or replace it with 1/4 cup maple syrup or honey. If you cut sugar, choose sweeter fruit or add a mashed ripe banana.
Q: Is it better warm or chilled?
A: Both are good. Warm brings out cinnamon and butter aromas and softens the center. Chilled slices are firmer and portable. Reheat if you prefer warm.
Q: Can I add protein powder or oats flour?
A: You can add a scoop of protein powder, but reduce other dry ingredients slightly to keep texture. Oat flour can be blended from oats and used to thicken, but do not replace all rolled oats with flour or you’ll lose the chewy texture.
Conclusion
This baked oatmeal is a simple, comforting recipe that fits busy mornings and cozy weekends. It offers a warm, cinnamon-scented loaf with soft fruit pockets and a slightly crisp top. Try different fruits and swap ingredients to suit your taste. For another baked oatmeal idea and a blueberry-focused version, see Cookie and Kate’s baked oatmeal recipe with blueberries. Enjoy baking and make it your own!
Print
Baked Oatmeal
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A warm, comforting, and easy-to-make baked oatmeal that fills the kitchen with a sweet cinnamon aroma.
Ingredients
- 2 cups rolled oats
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups milk
- 2 large eggs
- 1/4 cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 cup fruit (e.g., blueberries, bananas, chopped apples)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish (an 8×8 inch or similar size works well) with butter or oil.
- In a large bowl, mix together the oats, brown sugar, baking powder, salt, and cinnamon until evenly combined.
- In a separate bowl, whisk together the milk, eggs, melted butter (or coconut oil), and vanilla extract until smooth.
- Combine the wet ingredients with the dry ingredients and stir until well mixed. Fold in the fruit of your choice gently.
- Pour the mixture into the prepared baking dish and spread it evenly. Bake for 30–35 minutes until set and slightly golden on top.
- Let it cool for a few minutes before slicing. Serve warm with milk, yogurt, or a drizzle of honey.
Notes
Great for meal prep—slice and reheat all week. Flexibility with fruits, milk, and sweeteners to fit your pantry.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 23g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3.5g
- Protein: 8g
- Cholesterol: 40mg
