Baked Oatmeal Recipe
Warm, satisfying, and brimming with wholesome oats, this baked oatmeal recipe makes a healthy, crowd-friendly breakfast on busy mornings.
If you’ve ever loved oatmeal but wished for something you can prep ahead and slice like a cozy casserole, this baked oatmeal recipe is your answer. It’s not just a dish—it’s a make-ahead breakfast that feels homemade, healthy, and a little indulgent all at once. You’ll love how the oats soak up cinnamon-spiced milk, then emerge from the oven with golden edges and a soft, custardy center. Plus, with about 8 grams of protein and 6 grams of fiber per serving (MyFitnessPal estimate), it’s a balanced way to start your day.
I first baked this on a crisp October morning, inspired by fall apples and a craving for something warm. Over the past year, searches for “baked oatmeal” jumped nearly 30% (Google Trends, 2025)—people really want easy, nourishing breakfasts. Whether I’m feeding grandkids on the weekend or sipping tea solo, this recipe feels like a homemade hug.
Why You’ll Love This Baked Oatmeal Recipe
• Preps in under 15 minutes—great for hectic weekdays or lazy Sundays
• Feeds 6–8 easily, so you can share or enjoy leftovers all week
• Uses pantry staples: oats, milk, eggs, and staple spices
• Customizable with seasonal fruit, nuts, or chocolate chips
• Gluten-free option: swap in certified oats and almond milk
• Naturally sweetened with maple syrup, no refined sugar overload
• Holds up well in the freezer—slice and reheat anytime
• Balanced macros: around 300 calories, 8g protein, 6g fiber per serving
• Perfect for meal prep, brunch gatherings, or a cozy winter morning
• Kid-approved and adult-friendly—everyone wins at the breakfast table
Ingredients for My Favorite Baked Oatmeal Recipe
• 2 cups old-fashioned rolled oats (I love Bob’s Red Mill for texture)
• 1 teaspoon baking powder (aluminum-free for cleaner taste)
• 1½ teaspoons ground cinnamon (freshly ground if you’ve got it)
• ½ teaspoon fine sea salt
• 2 cups milk (whole, skim, or dairy-free almond/cashew milk)
• 2 large eggs (or 2 flax “eggs” for vegan)
• ⅓ cup pure maple syrup (or honey; agave works too)
• 2 teaspoons vanilla extract (Nielsen-Massey paste adds depth)
• 1 cup diced apple or pear (firm fruit holds shape best)
• ½ cup chopped walnuts or pecans (toasted if you like crunch)
• Optional stir-ins: ½ cup fresh or frozen berries, ¼ cup chocolate chips
• A knob of butter or nonstick spray for the baking dish
Directions for Baked Oatmeal Recipe
- Preheat & Prep
Preheat oven to 375°F (190°C). Butter a 9×9-inch or 8×8-inch baking dish (or spray with nonstick spray). This step gives the edges that perfect golden finish. - Mix Dry Ingredients
In a large bowl, whisk together oats, baking powder, cinnamon, and salt until evenly blended—this ensures no clumps of spice surprise you later. - Whisk Wet Ingredients
In a separate bowl, beat eggs lightly, then whisk in milk, maple syrup, and vanilla. You’ll see tiny bubbles form—that’s your cue that the eggs are aerated for lift. - Combine & Stir
Pour wet mix over dry ingredients, stir gently until every oat is moistened. Fold in diced fruit and nuts, leaving berries or chocolate chips to swirl on top if using. - Transfer to Dish
Scrape the oatmeal mixture into your prepared pan, smoothing the top with a spatula. Give the dish a gentle tap on the counter to settle the oats. - Bake to Perfection
Slide into the oven and bake 35–40 minutes, or until the center is set and the edges are lightly golden. You’ll smell that cinnamon-apple aroma—pure comfort. - Rest & Slice
Let the casserole rest 10 minutes before slicing; it keeps its shape better. Use a sharp knife to cut into 6–8 squares. - Serve Warm
Top with a dollop of yogurt, a drizzle of extra maple syrup, or fresh berries—however you like.
Baked Oatmeal Recipe Servings & Timing
Makes: 6–8 generous servings
Prep Time: 10–15 minutes
Bake Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: about 60 minutes from start to finish
Baked Oatmeal Recipe Variations
• Blueberry-Lemon: stir in 1 cup blueberries and zest from one lemon before baking.
• Banana-Chocolate: mash 2 ripe bananas into the wet mix and fold in ⅓ cup dark chocolate chips.
• Pumpkin-Spice: swap fruit for 1 cup pumpkin puree + ½ teaspoon nutmeg and ground ginger.
• Tropical Twist: use coconut milk, throw in ½ cup diced pineapple and ¼ cup shredded coconut.
• Protein Boost: whisk in a scoop of vanilla whey powder and sprinkle 2 tablespoons hemp seeds.
• Nut-Free: replace walnuts with sunflower seeds and use dairy or plant-based milk.
Baked Oatmeal Recipe Storage & Reheating
Store covered in the fridge for up to 4 days—perfect for weekday breakfasts. To freeze, cut into squares, wrap individually in parchment or foil, and keep in a labeled freezer bag for up to 2 months. Reheat slices: microwave 30–45 seconds or warm in a 350°F oven for 10 minutes, covered loosely with foil. If you’re planning ahead, mix dry ingredients in a jar over the weekend and stash in your pantry—you’ll just add wet ingredients and bake on the morning you need it.
Baked Oatmeal Recipe Notes
• Oat choice matters: old-fashioned rolled oats give a chewy, substantial bite—avoid instant oats, they turn mushy.
• Sweetness level: taste the wet mix before combining; adjust maple syrup if your fruit is extra sweet.
• Texture tip: for a custardy center, don’t overbake—the casserole will firm up as it cools.
• Fruit swaps: firmer apples, pears, or even thawed frozen cherries hold up best—juicy fruits can make it watery.
• Dish size: if you use a larger pan, expect thinner squares; it still tastes great but bakes faster.
Baked Oatmeal Recipe FAQs
Q: Can I use quick oats instead of rolled?
A: You can, but quick oats absorb liquid faster and yield a softer, almost pudding-like texture.
Q: How do I make this vegan?
A: Replace eggs with flax “eggs” (2 tablespoons ground flax + 6 tablespoons water) and use plant-based milk.
Q: Is it okay to swap sugar for artificial sweeteners?
A: You can, but artificial sweeteners don’t caramelize like maple syrup, so flavor and color will differ.
Q: Can I bake this in muffin tins?
A: Absolutely—fill greased muffin cups ¾ full and bake 20–25 minutes for grab-and-go breakfasts.
Q: My top browned too quickly—help!
A: If the edges brown too fast, drape loosely with foil halfway through baking to prevent over-browning.
Q: How can I up the protein?
A: Stir in a scoop of protein powder, Greek yogurt, or cottage cheese to boost protein by 10–15 grams.
Q: What’s the best way to reheat without drying out?
A: Microwave with a damp paper towel on top or bake covered with foil to trap steam.
Q: Can I add veggies?
A: Try grated zucchini or carrot for extra moisture and nutrients—just squeeze excess water first.
Conclusion
This Baked Oatmeal Recipe brings together the best of a hearty breakfast and a sweet treat, with endless ways to tweak it for your taste or dietary needs. Give it a whirl this week—slice, savor, and don’t forget to drop a comment below to share your favorite variation or tag your photos with #MyBakedOatmeal. Hungry for more? Check out my Homemade Banana Bread or Savory Egg Muffin recipes next!
Baked Oatmeal Recipe
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder aluminum-free for cleaner taste
- 1.5 teaspoons ground cinnamon freshly ground if you've got it
- 0.5 teaspoon fine sea salt
- 2 cups milk whole, skim, or dairy-free almond/cashew milk
- 2 large eggs or 2 flax 'eggs' for vegan
- 0.33 cup pure maple syrup or honey; agave works too
- 2 teaspoons vanilla extract Nielsen-Massey paste adds depth
- 1 cup diced apple or pear firm fruit holds shape best
- 0.5 cup chopped walnuts or pecans toasted if you like crunch
- Optional stir-ins: 0.5 cup fresh or frozen berries, 0.25 cup chocolate chips
- A knob of butter or nonstick spray for the baking dish
Instructions
- Preheat oven to 375°F (190°C). Butter a 9×9-inch or 8×8-inch baking dish (or spray with nonstick spray). This step gives the edges that perfect golden finish.
- In a large bowl, whisk together oats, baking powder, cinnamon, and salt until evenly blended—this ensures no clumps of spice surprise you later.
- In a separate bowl, beat eggs lightly, then whisk in milk, maple syrup, and vanilla. You’ll see tiny bubbles form—that’s your cue that the eggs are aerated for lift.
- Pour wet mix over dry ingredients, stir gently until every oat is moistened. Fold in diced fruit and nuts, leaving berries or chocolate chips to swirl on top if using.
- Scrape the oatmeal mixture into your prepared pan, smoothing the top with a spatula. Give the dish a gentle tap on the counter to settle the oats.
- Slide into the oven and bake 35–40 minutes, or until the center is set and the edges are lightly golden. You’ll smell that cinnamon-apple aroma—pure comfort.
- Let the casserole rest 10 minutes before slicing; it keeps its shape better. Use a sharp knife to cut into 6–8 squares.
- Top with a dollop of yogurt, a drizzle of extra maple syrup, or fresh berries—however you like.
