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Baked oatmeal is bread pudding for breakfast! Made with a handful of healthy ingredients, this easy recipe comes together in 1 bowl and leaves you satisfied all morning.

square of baked oatmeal on a white plate

What is Baked Oatmeal?

Baked oatmeal is a warm breakfast casserole made from oats, milk, and other kitchen staples. Stovetop or instant oatmeal has a creamy porridge consistency, but baked oatmeal, like bread pudding, combines chewy, soft, and creamy all in 1 casserole dish. You can add berries for a juicy burst and walnuts for a crunchy topping. This breakfast recipe is a texture lover’s dream and your oven does all the work.

Basically, baked oatmeal is regular oatmeal with even more texture. If you’re looking for individual serving sizes, try my baked oatmeal cups. I love the apple cinnamon flavor!

You can bake oatmeal ahead of time and reheat it for a quick breakfast during the week. That’s exactly what I’ve been doing and the whole family, young daughter included, LOVES it. Busy parents certainly appreciate the convenience!

overhead image of baked oatmeal in white 9x13 baking dish

ingredients in baked oatmeal

Video Tutorial: How to Make Baked Oatmeal


Gluten Free, Healthy, 1 Bowl Breakfast

This baked oatmeal combines simple and healthy ingredients and can be adapted for any allergies or flavor preferences. Stir the ingredients together in 1 large bowl, pour it into a greased baking pan, and bake. You need:

  1. Oats: I recommend whole old-fashioned style oats for a hearty and satisfying texture. If you eat gluten free, choose certified GF oats.
  2. Milk: Use the variety of milk you drink. This baked oatmeal is wonderful with whole milk, almond milk, oat milk, coconut milk, skim milk, and everything in between.
  3. Eggs: 2 large eggs, while adding protein, bind all of the ingredients together. Have an egg allergy? Use extra applesauce or mashed banana.
  4. Applesauce or Mashed Banana: Adds flavor and binds. You can use more of either to replace the eggs.
  5. Maple Syrup: I recommend pure maple syrup for the best flavor, but other unrefined sugars such as coconut sugar or honey work too. 1/2 cup sweetens the entire dish.
  6. Baking Powder: Lifts it all up!
  7. Melted Butter: A few Tablespoons of butter prevents the dish from tasting rubbery. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
  8. Vanilla, Cinnamon, & Salt: Each add sweet satisfying flavor.
  9. Berries: I asked, you told, and I’m delivering! Add some fruit for flavor, texture, and all-around deliciousness. Replace with chopped banana, apple, peaches, pears, raisins, dried berries, chocolate chips, or even a spoonful of your favorite nut butter.

2 images of baked oatmeal mixture in a glass bowl and in white baking dish before baking

berry baked oatmeal in a white casserole baking dish

For the BEST baked oatmeal texture: use whole oats and don’t over-bake! You want a deliciously soft & moist spoonful.

Ok let’s recap…

This Baked Oatmeal Is:

  • Prepped in 1 bowl
  • Made with unrefined sugar
  • Not overly sweet
  • Packed with fruit
  • Warm & satisfies for hours
  • Soft, chewy, & creamy
  • Adaptable for flavors, allergies, etc

Plus it requires minimum effort– just what our mornings need!

close up image of healthy baked oatmeal in baking dish

Complete your breakfast! Serve baked oatmeal with Greek yogurt, fresh fruit, scrambled eggs, sunshine smoothies or smoothie bowls, breakfast sausage, or my 110 calorie crustless veggie quiche. (–> also simple, healthy, & gluten free!)

Craving Pumpkin Baked Oatmeal?

I love turning this into pumpkin baked oatmeal! Here’s what I usually do: Reduce milk to 1 and 1/2 cups, remove the applesauce and 1 egg and replace with 3/4 cup of pumpkin puree, add 1 and 1/2 teaspoons pumpkin pie spice, keep the cinnamon in the recipe, leave out the berries and replace with chopped nuts, chocolate chips, dried cranberries, or leave plain. You’ll love my pumpkin baked oatmeal cups, too.

Print
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square of baked oatmeal on a white plate

1 Bowl Baked Oatmeal

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 9
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This baked oatmeal combines simple ingredients that can be adapted for any allergies or flavor preferences. It’s like bread pudding for breakfast– creamy, soft, chewy, and delicious all in one! Make ahead and enjoy all week long. Try my baked oatmeal cups, too!


Ingredients

Scale
  • 1 and 3/4 cups (420ml) milk (dairy or nondairy)
  • 2 large eggs*
  • 1/2 cup (120ml) pure maple syrup*
  • 1/4 cup (60gunsalted butter, melted and slightly cooled*
  • 1/4 cup (60g) unsweetened applesauce or mashed banana
  • 3 cups (240g) old-fashioned whole oats*
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 and 1/2 cups mixed berries, fresh or frozen (do not thaw)*
  • optional for topping: 1/2 cup chopped walnuts or pecans

Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×9 inch or 11×7 inch baking pan with nonstick spray. Any similar size or shape pan works, though 8×8 inch would be too small. See recipe note for 9×13 inch pan.
  2. Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. (Or stir into the oatmeal.) Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above. For drier and more solid baked oatmeal, bake until center has set.
  3. Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover leftovers tightly and refrigerate for up to 1 week.

Notes

  1. Make Ahead Instructions: Bake the oatmeal, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes. To freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking. I love cutting the cooled baked oatmeal into bars or servings and freezing them individually for a quick breakfast to thaw. Wrap each in plastic wrap and place in a large freezer bag or container.
  2. Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away. See make ahead instructions above for alternative.
  3. Eggs: Eggs bind the casserole and add wonderful flavor. If needed, you can replace the eggs with 1/3 cup unsweetened applesauce or mashed banana.
  4. Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! You can also use packed brown sugar, coconut sugar, or honey.
  5. Butter: What wonderful flavor! The baked oatmeal can taste rubbery without it. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
  6. Oats: Whole oats give you the best texture. Quick oats soak up more moisture and dry out the baked oatmeal. If using steel-cut oats, soak the oats in the milk for 20 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time.
  7. Add-ins: Instead of berries, try the same amount of peeled chopped apples, peaches, pears, bananas, or other fruit. Or 1 cup chocolate chips, dried cranberries, nuts, or raisins.
  8. 9×13 inch Pan: Double the recipe for a 9×13 inch pan. The baked oatmeal will be extra thick and require at least 10 extra minutes in the oven. Tent with aluminum foil if the edges are browning too quickly.
  9. Nutrition Information per Serving (with unsweetened applesauce and unsweetened almond milk using Spark Recipe Calculator): Calories 227, Total Fat 8g, Carbohydrate 34g, Dietary Fiber 4g, Sugars 15g, Protein 5g.

Keywords: baked oatmeal

pice of baked oatmeal on a white plate with toppings

Reader Questions and Reviews

  1. We love this as a snack! I use part heavy cream and dried berries! I also bake it until it browns,yum. A healthy alternative for us

    1. I like the idea of heavy cream, I was think about using coconut milk as a non dairy substitute, thoughts?

  2. Always looking for a new way to make something gluten free. This was a real hit!
    An out of the park home run! Thanks for inspiration & help.

    1. I made this recipe for the first time on Christmas Eve. I have seriously made it almost every week since then. My boys love it! The only thing I have done differently is bake for 45 minutes. Thank you so much for this recipe! I’m sure this is one that will be handed down for possibly generations. So good!!!

  3. We love this recipe so much! Do you think it would easily translate into a muffin recipe?

  4. Another wonderful Sally invention!!! I used fresh blueberries and dried cherries which made for a great combo. I used half the amount honey instead of maple syrup.
    These are so good. I froze some and once thawed they’re still chewy and so full of flavor. My husband heated a chunk up and topped with fat free greek yogurt and home made sugar free fruit compote. He said it was awesome.
    Sally you’ve done it again!!!

  5. This is definitely one of the least healthy recipes I was able to find, but I figured it would be worth it for good flavor. However, I found it a little bland. I think upping the berries may have helped.

  6. This is delicious! I make this for a breakfast treat for my husband and me. He just loves it, as do I. I can attest that maple syrup makes this dish. When I made the last batch, I only had half of the maple syrup called for, so I made up the difference with brown sugar. It was really good, but not as good had I used all maple syrup.

  7. It’s a part of our weekly routine! Both pumpkin and the berries. Have you frozen this to use at a later date? Curious if you think it would be a good fit?
    Thank you!

    1. Hi Lindsey, sure can! We freeze this often. See recipe notes for make ahead / freezing instructions.

  8. I make this recipe regularly and we’re never disappointed. Guests usually request the recipe. We’re making this morning for our brunch group…no doubt they will enjoy it!

    Sally, you’re my “go-to” for many favorites and I always find inspiration from you and your recipes!

  9. This is so yummy and takes no time to prepare. I was looking for an alternative to my daily bowl of oatmeal which I’ve been eating for a long time. This has the right amount of crunch and sweetness.

    A winner!

  10. I made this today, and it will not be the last time. I did not change a thing and so glad I did. I mixed the walnuts in, and recommend that if you love nuts in your baked goods. Thanks, Sally, for another winning recipe!

  11. I’ve been baking this for 2 years now and have always loved this recipe. It’s been my go to breakfast indulgence and the pan easily lasts me a whole week, unless my husband helps me ;). I recently had to go dairy free and have cut back on my eggs, so I’ve been making this with almond/coconut milk and flax eggs. I also cut the maple syrup in half, the sweetness from all the fruit is more than enough! None of these changes has affected the result, which is just as delicious as your base recipe! Thanks Sally 🙂

    1. We’re so glad this recipe is a favorite for you, Kenzie!

    1. Hi Dj, You can use pumpkin instead. See the pink box right above the recipe called “Craving Pumpkin Baked Oatmeal?”

  12. It’s in the oven right now! I’m excited, but have a question. Are you supposed to put milk on it to eat? Or just eat it as is?

    1. Hi Candy, we eat it as is (once baked), but certainly feel free to enjoy it how you like best!

  13. This was delicious! I cannot stomach normal cooked oats due to the texture , so was very pleasantly surprised when I made this! Thoroughly enjoyed these oats with a scoop of Greek yogurt and flaked almonds on top.

  14. I love this recipe do you think it would be ok to put raisins in the recipe

  15. Loved this recipe! Made it with oat milk, strawberries, blueberries, and bananas and used twice the amount of cinnamon it called for, and it was absolutely delicious. Would definitely make again.

  16. Made this morning for a special Sunday breakfast. It was delicious!

  17. Hands down, the best baked oatmeal. I make it all year and vary the fruit by season. Freezing into individual servings makes the most convenient breakfast ever. My daughter loves!

  18. I’ve made before and love it but would it be ok to use olive oil instead of butter (only because we are out of butter-ahhh!!)

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