Baked Oatmeal Recipe

I’ve been making this baked oatmeal recipe every Sunday morning for the past year, and it’s completely transformed my weekday breakfast routine.

My mornings used to be chaotic. I’d skip breakfast or grab something unhealthy on the way to work. Then one cold January morning, I decided to try baking oatmeal instead of cooking it on the stovetop. That single experiment changed everything.

This dish comes out of the oven warm, with a slightly crispy top and a tender, custardy center. It tastes like dessert but actually fuels your morning with wholesome ingredients.

I love that I can prep it the night before and just pop it in the oven while I get ready. The smell alone is worth waking up for.

Quick Recipe Summary
Prep Time	10 minutes
Cook Time	40 minutes
Total Time	50 minutes
Servings	6 servings
Difficulty Level	Easy

Why You’ll Love This Baked Oatmeal Recipe

This baked oatmeal has become my family’s most requested breakfast for good reason. It’s warm, filling, and incredibly versatile.

The texture is what really sets it apart from regular oatmeal. Instead of the mushy consistency some people dislike, you get a cake-like texture that’s satisfying and substantial.

Here’s why this recipe works so well:

• Make-ahead friendly: Assemble it the night before and bake in the morning, or bake ahead and reheat throughout the week
• Naturally sweetened: Uses maple syrup and ripe bananas instead of refined sugar
• Customizable: Switch up the fruit, nuts, and spices based on what you have on hand
• Budget-friendly: Uses simple pantry staples that don’t break the bank
• Kid-approved: My picky eaters actually ask for seconds
• Meal prep perfection: Stays fresh for up to 5 days in the fridge

Another favorite in my breakfast rotation: French Toast Recipe

Ingredients

I’ve tested this recipe dozens of times with different ingredient combinations. Here’s what I’ve found works best for the perfect texture and flavor.

• 3 cups (270g) old-fashioned rolled oats: Don’t use quick oats or steel-cut oats. Old-fashioned oats give you the right texture.
• 1 teaspoon baking powder: This creates a lighter, fluffier texture
• 1½ teaspoons ground cinnamon: Adds warmth and depth
• ½ teaspoon salt: Enhances all the flavors
• ¼ teaspoon ground nutmeg: Optional but recommended for extra spice
• 2 cups (480ml) milk: I use whole milk, but any milk works
• ⅓ cup (80ml) pure maple syrup: Don’t use pancake syrup; real maple syrup makes a difference
• 2 large eggs: Binds everything together
• 3 tablespoons (42g) melted butter: Adds richness and helps with browning
• 2 teaspoons vanilla extract: Use the real stuff, not imitation
• 1 large ripe banana, mashed: Adds natural sweetness and moisture
• 1½ cups (180g) fresh or frozen blueberries: Or any berries you prefer
• ½ cup (60g) chopped walnuts or pecans: Optional but adds great texture

You might also enjoy: Hashbrown Casserole Recipe

Kitchen Equipment Needed

Having the right tools makes this recipe even easier to prepare. Here’s what I reach for every time I make this dish.

• 9×13 inch baking dish: Glass or ceramic works best for even baking
• Large mixing bowl: For combining the wet ingredients
• Medium mixing bowl: For mixing the dry ingredients
• Whisk: To blend the wet ingredients smoothly
• Measuring cups and spoons: For accurate measurements
• Wooden spoon or spatula: For folding in the fruit and nuts
• Cooking spray or butter: To grease the baking dish
• Oven mitts: Safety first when handling hot dishes

Read Also: Breakfast Burrito Recipe

Recommended Products for This Recipe

After making this recipe countless times, I’ve found a few products that genuinely make the process easier and improve the final result.

1. Le Creuset Stoneware Baking Dish

I switched to this stoneware dish two years ago and noticed an immediate improvement in how evenly my baked oatmeal cooks. The ceramic material distributes heat beautifully, so you don’t get overcooked edges with an undercooked center. It also goes from oven to table looking gorgeous.

Get it on Amazon

2. Bob’s Red Mill Old-Fashioned Rolled Oats

Not all oats are created equal. I’ve tested this recipe with several brands, and Bob’s Red Mill consistently gives the best texture. The oats are thicker and heartier, which means your baked oatmeal holds its shape better when you slice it.

Get it on Amazon

3. Pure Grade A Maple Syrup

Using real maple syrup instead of pancake syrup makes an enormous difference in flavor. The natural maple taste adds complexity that artificial syrups just can’t match. A good bottle lasts me months since you only need a third of a cup per batch.

Get it on Amazon

4. Nielsen-Massey Pure Vanilla Extract

Quality vanilla extract elevates this simple recipe significantly. I used to buy the cheap stuff until I tasted the difference. This extract has a rich, complex flavor that makes your kitchen smell amazing while the oatmeal bakes.

Get it on Amazon

Step-by-Step Instructions: How to Make Baked Oatmeal

I’ve broken down each step to make this as foolproof as possible. Even if you’re new to baking, you can absolutely nail this recipe.

1. Preheat and Prep

• Preheat your oven to 350°F (175°C)
• Generously grease your 9×13 inch baking dish with butter or cooking spray, making sure to get the corners
• Set the prepared dish aside while you mix your ingredients

2. Combine the Dry Ingredients

• In a medium mixing bowl, add the old-fashioned rolled oats
• Add the baking powder, ground cinnamon, salt, and nutmeg if using
• Whisk everything together thoroughly to ensure the baking powder and spices are evenly distributed throughout the oats
• This step prevents clumps of baking powder or cinnamon in your final dish

3. Mix the Wet Ingredients

• In a large mixing bowl, crack the eggs and whisk them until they’re well beaten
• Add the milk, maple syrup, melted butter, and vanilla extract to the eggs
• Whisk vigorously for about 30 seconds until everything is completely combined and slightly frothy
• Add the mashed banana and whisk again until smooth, breaking up any large banana chunks

4. Combine Wet and Dry Ingredients

• Pour the dry oat mixture into the bowl with the wet ingredients
• Use a wooden spoon or spatula to gently fold everything together
• Stir just until all the oats are moistened; don’t overmix or your baked oatmeal may become dense
• Let the mixture sit for 2-3 minutes so the oats can absorb some of the liquid

5. Add Mix-Ins

• Gently fold in the blueberries (or your chosen fruit)
• Add the chopped nuts if using
• Fold just until everything is evenly distributed throughout the oat mixture
• If using frozen berries, don’t thaw them first; add them frozen to prevent the batter from turning blue

6. Transfer to Baking Dish

• Pour the oat mixture into your prepared baking dish
• Use your spatula to spread it evenly, making sure the mixture reaches all corners
• The mixture should be about 1 to 1½ inches thick in the pan
• Gently shake the pan side to side to level the surface

7. Bake

• Place the baking dish on the center rack of your preheated oven
• Bake for 35-40 minutes, or until the edges are golden brown and the center is set
• The top should look slightly dry and may crack a bit, which is perfectly normal
• A toothpick inserted in the center should come out mostly clean, with just a few moist crumbs

8. Cool and Serve

• Remove the dish from the oven and let it cool on a wire rack for at least 10 minutes
• This cooling time allows the oatmeal to firm up and makes it easier to slice
• Cut into squares and serve warm with your favorite toppings
• Store any leftovers once completely cooled

For more morning inspiration, try my Pumpkin French Toast Recipe

Tips for The Best Baked Oatmeal

I’ve learned these tricks through trial and error, and they’ve helped me achieve consistent results every time.

• Don’t skip the resting time: After combining wet and dry ingredients, let the mixture sit for 2-3 minutes. This allows the oats to absorb liquid and creates a better texture.
• Use ripe bananas: Overripe bananas with brown spots work best. They mash easily and add more natural sweetness.
• Check for doneness: The edges should pull away slightly from the pan, and the center should be set but still slightly soft. It will firm up as it cools.
• Prevent sticking: Really grease that pan well, especially the corners. I learned this the hard way.
• Room temperature ingredients: If possible, use eggs and milk at room temperature. They combine more easily with the other ingredients.
• Don’t overbake: It’s better to slightly underbake than overbake. An overbaked version becomes dry and crumbly.
• Make it ahead: Assemble everything the night before, cover, and refrigerate. In the morning, add 5-10 extra minutes to the baking time since it’s starting cold.
• Prevent soggy bottom: If your baked oatmeal seems too wet, reduce the milk by ¼ cup next time or add an extra ½ cup of oats.
• Even fruit distribution: Toss berries with a tiny bit of flour before folding them in. This prevents them from sinking to the bottom.
• Test different milks: I’ve successfully used almond milk, oat milk, and coconut milk. Each gives a slightly different flavor.

This pairs beautifully with my Homemade Biscuit Recipe for a complete breakfast spread.

Serving Suggestions

Baked oatmeal is delicious on its own, but here are some of my favorite ways to dress it up.

Simple Toppings:

• Fresh berries (strawberries, raspberries, or blackberries)
• A drizzle of extra maple syrup or honey
• A dollop of Greek yogurt or cottage cheese
• A splash of cold milk poured over a warm square
• A sprinkle of granola for extra crunch
• Sliced bananas with a pinch of cinnamon
• A spoonful of nut butter (almond, peanut, or cashew)
• Toasted coconut flakes
• A handful of fresh mint leaves

Read Also: Shakshuka Recipe

Variations of Baked Oatmeal

This base recipe is incredibly versatile. Here are some variations I rotate through to keep breakfast interesting.

• Apple Cinnamon: Replace the banana with ½ cup applesauce and fold in 1½ cups diced apples and ½ teaspoon extra cinnamon.
• Chocolate Chip: Add ½ cup dark chocolate chips and reduce the maple syrup to ¼ cup.
• Pumpkin Spice: Replace the mashed banana with ¾ cup pumpkin puree, and add ½ teaspoon pumpkin pie spice.
• Berry Medley: Use a mix of strawberries, blueberries, and raspberries instead of just one type of berry.
• Tropical: Swap blueberries for diced mango and pineapple, use coconut milk, and add ½ cup shredded coconut.
• Peach Cobbler: Use diced fresh or frozen peaches instead of berries, and add ¼ teaspoon almond extract.
• Banana Nut: Use 2 mashed bananas total, double the walnuts, and add ½ teaspoon of cinnamon.
• Cherry Almond: Use dried cherries or fresh pitted cherries with sliced almonds and ½ teaspoon almond extract.
• Savory Version: Omit the maple syrup and fruit, add ½ cup shredded cheese, sautéed vegetables, and herbs. This makes a great brunch dish.
• Protein-Packed: Add 2 scoops of vanilla protein powder to the dry ingredients and increase milk by ¼ cup.

If you love experimenting with oatmeal, check out my Pumpkin Oatmeal Cookies Recipe

Storage and Reheating

Proper storage keeps this baked oatmeal fresh and delicious all week long.

Refrigerator Storage:

• Let the baked oatmeal cool completely to room temperature before storing
• Cut into individual portions for easier reheating
• Store in an airtight container for up to 5 days
• Place parchment paper between layers if stacking pieces to prevent sticking
• The texture remains soft and cake-like even when cold

Freezer Storage:

• Cut cooled baked oatmeal into individual portions
• Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag
• Remove as much air as possible from the bag before sealing
• Label with the date and freeze for up to 3 months
• Frozen portions maintain their texture and flavor remarkably well

Reheating Instructions:

• Microwave: Place a portion on a microwave-safe plate and heat for 45-60 seconds until warmed through. Add a splash of milk before reheating to keep it moist.
• Oven: Preheat oven to 350°F (175°C), place portions in a baking dish, cover with foil, and heat for 15-20 minutes.
• From frozen: Microwave frozen pieces for 1½ to 2 minutes, or thaw overnight in the refrigerator before reheating.
• Toaster oven: Heat individual portions at 350°F (175°C) for 10-12 minutes for slightly crispy edges.

Another great make-ahead breakfast: Air Fryer French Toast Recipe

Nutritional Facts

Here’s the approximate nutritional information per serving (based on 6 servings, without optional toppings):

• Calories: 320
• Total Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 75mg
• Sodium: 280mg
• Total Carbohydrates: 48g
• Dietary Fiber: 6g
• Sugars: 18g
• Protein: 9g
• Vitamin A: 6% DV
• Calcium: 15% DV
• Iron: 12% DV

Note: Nutritional values are estimates and will vary based on specific ingredients used and portion sizes.

Health Benefits of Key Ingredients

This baked oatmeal isn’t just delicious, it’s also packed with nutrients that fuel your body. Here’s what makes it so good for you.

Oats:

• High in soluble fiber, particularly beta-glucan, which helps lower cholesterol levels
• Provide sustained energy throughout the morning, preventing mid-morning crashes
• Rich in antioxidants called avenanthramides that have anti-inflammatory properties
• Contain important minerals like manganese, phosphorus, and magnesium
• Help stabilize blood sugar levels, making them excellent for diabetics

Bananas:

• Excellent source of potassium, which supports heart health and regulates blood pressure
• Contain vitamin B6, which aids in brain development and function
• Provide natural sweetness while adding fiber and nutrients
• Easy to digest and gentle on the stomach

Blueberries:

• One of the highest antioxidant-rich fruits available, protecting cells from damage
• Support brain health and may improve memory
• Contain vitamins C and K, plus manganese
• May help reduce DNA damage and slow aging

Eggs:

• Provide high-quality protein with all nine essential amino acids
• Rich in choline, which supports brain health
• Contain lutein and zeaxanthin, important for eye health

Walnuts:

• Packed with omega-3 fatty acids that support heart and brain health
• Provide protein, fiber, and healthy fats
• May help reduce inflammation throughout the body

For more wholesome breakfast ideas, explore my Healthy Waffle Recipe

FAQs About Baked Oatmeal

1. Can I make baked oatmeal without eggs?

Yes, you can make egg-free baked oatmeal. Replace each egg with a “flax egg” by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it sit for 5 minutes. You can also use ¼ cup unsweetened applesauce per egg, though this will make the texture slightly denser and add a bit more sweetness.

2. Why is my baked oatmeal mushy?

Mushy baked oatmeal usually results from too much liquid or not baking it long enough. Make sure you’re measuring your milk accurately and baking until the center is set and the edges are golden brown. If you live at high altitude, you may need to reduce the liquid slightly or increase the baking time by 5-10 minutes.

3. Can I use quick oats instead of old-fashioned oats?

I don’t recommend using quick oats for this recipe. Quick oats are more processed and will absorb liquid faster, resulting in a mushier texture that lacks the pleasant chewiness you want. If quick oats are all you have, reduce the milk by ¼ cup to compensate for the extra absorption.

4. How do I know when baked oatmeal is done?

Your baked oatmeal is done when the edges are golden brown and pulling slightly away from the sides of the pan, and the center appears set rather than jiggly. A toothpick inserted in the center should come out with just a few moist crumbs. Remember that it will continue to firm up as it cools, so don’t overbake.

5. Can I double this recipe?

Absolutely! This recipe doubles beautifully. Use two 9×13 inch pans or one very large roasting pan. Keep in mind that if you use one large pan, you’ll need to increase the baking time by 10-15 minutes since the oatmeal will be thicker.

Try this comforting dish too: Easy Chicken Noodle Soup Recipe

Final Thoughts

This baked oatmeal recipe has genuinely simplified my mornings and brought my family together around the breakfast table. There’s something special about starting the day with a warm, homemade meal that you prepared with minimal effort.

I hope you’ll give this recipe a try and discover how easy it is to have healthy, delicious breakfasts ready throughout the week. Don’t be afraid to experiment with different fruits, nuts, and spices to make it your own.

I’d love to hear how your baked oatmeal turns out! Leave a comment below with your favorite variation or any questions you have. If you make this recipe, snap a photo and share it with me on social media.

Recommended:

• Air Fryer Pancake Recipe
• Easy Pancake Recipe
• Easy Banana Bread Recipe
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• Healthy Banana Bread Recipe
• Keto Banana Bread Recipe
• Air Fryer Banana Bread Recipe
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