1 Bowl Baked Oatmeal

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.

Healthy baked oatmeal

It’s difficult to find a comforting breakfast that’s easy, healthy, and not just… eggs.

This baked oatmeal checks all the boxes and, best of all, it tastes REALLY good. Today I’m persuading you something you never knew before: you need baked oatmeal in your life!

Baked oatmeal recipe

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!

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, 15 month old Noelle included, LOVES it. I certainly appreciate the convenience!!

ingredients in 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’ll 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.

How to make baked oatmeal

Blueberry baked oatmeal

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!

Healthy baked oatmeal

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!)

Print
Healthy baked oatmeal

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.


Ingredients

  • 1 and 3/4 cups (420ml) milk (dairy or nondairy)
  • 2 large eggs*
  • 1/2 cup (120ml) pure maple syrup*
  • 1/4 cup (60g) unsalted 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.
  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.

Healthy baked oatmeal

165 Comments

  1. Very tasty! I’ve tried several different versions of baked oatmeal with fruit; while all are good, this one was the best by far.
    Any thoughts about baking it in muffin cups?

    1. I made these in muffin tins and it worked out great! I sprayed the tins with a good amount of cooking spray, filled them to the top and baked for slightly less time (about 28-30 min) and they were perfect. Just had to let them cool a little longer in the tins so they wouldn’t break apart when I popped them out.

  2. Super tasty!! I made it with a mix of blueberries and raspberries. Baked it in a 9×13 inch pan, but only did the recipe x 1.5 so it wouldn’t get too thick. I baked it for about 45 minutes which was perfect. I’ll definitely make this again, it’s quick to throw together and so satisfying that I didn’t need anything else for hours!

    1. Made this with bananas and walnut and it is amazing!

      It is a little sweet for me, does reducing the amount of maple syrup affect the recipe?

      1. I, too, thought it was too sweet for my tastes. I only used slightly less than 1/4 cup of syrup, and it was just right for sweetness for me. (When I make oatmeal, I don’t use any sweetener…just fruits.) I added a couple more teaspoons Granny Smith apple sauce to replace the moisture of the syrup. I would think you could just cook it a minute or two less as well.

  3. I baked this today. I doubled the recipe for 9×13 and baked it 50 minutes. I realized I only had 5 cups of oats so I added 2 packets of TJs instant, which worked fine. I used fresh chopped dates, dried cranberries and walnuts. I tasted it still warm and it really is like bread pudding! Except for the oat mixup I used the exact amounts of the originally suggested ingredients. Thanks again for another great recipe!

  4. I was very pleasantly surprised by this recipe! I have never been a fan of baked oatmeal before, but this was delicious. I used fresh blackberries. Yumm! I didn’t have any banana or applesauce so I subbed flavored yogurt. Worked perfectly! I baked it exactly 35 mins and the texture was perfect- just set but not dried out. Thanks for another keeper, Sally!!! 🙂

  5. Loved this! Thank you Sally for turning me into a baked oatmeal fan! This recipe is very tasty and really quick and easy to prepare.

  6. I made this with chopped apple, E.D smith low sugar syrup with a dash of maple extract to make up for lack of flavour in the syrup. I also forgot the salt and can definitely tell. It came together so easily and turned out great!

  7. Hi!
    I have too much stock of quick oats at home and would like to use it in this recipe.
    What should I change? Less baking time and more liquid (milk) to make it less dry?

  8. I made this baked oatmeal, but unfortunately, it didn’t turn out very well. This was disappointing, considering how wonderful it looked in the photos and how positive all the other reviews were! My problem was that the oatmeal turned out dry and a bit gummy. It wasn’t moist or soft as I’d hoped it would be. I don’t know what went wrong! I did end up using brown sugar instead of maple syrup because I had none on hand at the time, and I substituted another egg for the applesauce. Could either of these switches be the culprit? I baked it for around 40 minutes, because it still looked quite wet when I checked it after 35 minutes. Did I over-bake it? Thanks for the help, Sally! I think I’ll just stick to healthy muffins instead of baked oatmeal 🙂

    1. Hi Erin! If it tastes dry and gummy, the baked oatmeal was likely over-baked. It should be fairly moist. Try limiting to 35 minutes next time and I recommend sticking with applesauce instead of the 3rd egg. (An extra egg likely contributed to the gummy texture.)

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