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Baked Oatmeal Recipe

Baked Oatmeal Recipe

Warm, satisfying, and brimming with wholesome oats, this baked oatmeal recipe makes a healthy, crowd-friendly breakfast on busy mornings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Breakfast
Cuisine General
Servings 6 servings
Calories 300 kcal

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.

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.

Nutrition

Calories: 300kcal
Keyword Baked Oatmeal, Healthy Breakfast, Meal prep
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