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. 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 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 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!)

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


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!


  • 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


  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.


  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.

Healthy baked oatmeal


  1. This is delicious! I made it substituting molasses for the honey, used whole milk, blueberries, pecans and mashed bananas. Fabulous, Sally!

    1. Made this tonight for my daughter’s breakfast. It looks brilliant and she’s already tried a bit and loved it. We used the apple sauce as she’s not a fan of banana, frozen raspberries, blueberries, walnuts, sunflower seeds and a sprinkle of Chia seeds. Will definitely make this again trying out different fruits and nuts.

    1. Hi Marti! I haven’t tried any of these options, but you could use plain Greek yogurt instead of the applesauce or even add a couple scoops of protein powder.

    1. I would recommend sticking to the recipe as written. Oatmeal packets have added sugars and flavoring. Definitely go for plain oats if possible!

  2. This recipe is amazing. A little crunchy on the edge and a creamy interior. I hint of sweet. So satisfying!
    I cut the recipe in half and baked in a 9”x5” loaf pan for 35 minutes and it was perfect.
    I used all raspberries because that’s all I had, but I look forward to trying other min-ins.

  3. Delicious warm/cold. Served it as hospitality refreshments before church service. Everyone loved it! Best ever healthful breakfast/brunch. It disappeared before the variety of cookies did!

  4. Loved this!!!
    I made it with more milk (1/4 cup) so it wouldn’t dry out. I also used little less maple syrup only because I ran out but it was amazing!!!
    I will definitely make this again!
    Thank you!

  5. it smells wonderful. i used mango puree instead of applesauce because i didnt have any. think it will be ok

  6. I knew it would be good, but I was surprised at how good it was. So satisfying, not too sweet but lots of flavor! And SO EASY to make-anything done in ONE bowl is right up my alley! Thank you!

  7. This recipe is amazing! I made a banana blueberry baked oatmeal this morning and it was divine. Thanks for the great recipe Sally! 🙂

    1. I made this with the Kirkland brand frozen three berry blend and added some powdered ginger. I also didn’t have enough milk so I substituted with a water and a “healthy” amount of heavy creme The extra “fluffiness” made it all the more delicious! I keep calling this recipe one bowl baked oatmeal crack! The flavors and textures combine into a cozy soul satisfying explosion of yum! Thanks for your amazing recipes and SBA as a whole! You and your work have brought me out of the trendy grains and sugar are bad postpartum fog I was trying to bake in and back into the light with simple, dependable tasty SOUL satisfying recipes my house of boys and I enjoy!

  8. Would buttermilk work? I have some left over and hate to waste it. Thanks Sally. I love every recipe of yours that I have tried. Looking forward to this one as I’m a huge oatmeal fan. Thanks again.

  9. I used steel cut oats (soaked for 30 minutes), 2 cups of milk and fresh cut apple with 1/2 teaspoon of lime juice for sweating and half teaspoon of nutmeg. It needed to cook for an extra 30 minutes and foil needed to be added to the edges. It tasted amazing but I think the steel-cut oats needed to soak longer, maybe even overnight. Thanks for the amazing recipe!

  10. Made this for first time today – forgot to add the maple syrup but it turned out lovely.
    I added raspberries and spotty bananas that needed using up and I topped it with some chopped walnuts (they wanted using up too). The raspberries gave it a lovely tartness and I will definitely be making it again, especially with the raspberries.

  11. Thank you for the recipe Sally. I’ve made it several times for my family with dietary restrictions. I used gluten free oats, oat milk, and miyokos dairy free butter. I also substituted canola oil for the applesauce/banana. It comes out perfectly chewy and delicious! One flavor choice I like is sliced banana on the bottom of the pan. Pour the mixture over it and bake. The banana caramelize a bit and taste heavenly.

    1. I’ve made this every week since I found this recipe. I’ve added freeze dried apples and dried cranberries, and it turns out amazing! I eat it for breakfast and dessert sometimes, and everyone I’ve made it for has asked me for the recipe. Even people who have just smelled the amazingness have asked me for the recipe. I make a double recipe to fill a 9×13 pan and add 1c freeze dried apples, then after I’ve poured it in the pan I add 1c of dried cranberries and lightly press them into the mixture so they don’t sink to the bottom.
      Because I have a wheat allergy I use gf Bob’s Red Mill brand of old fashioned whole oats and it’s perfect every time. I absolutely love love love this recipe. Thanks so much for sharing!!

  12. Such a easy flavorful delicious filling breakfast! The sweetness is enough to make the dish delightful but not seem unhealthy. Has a wonderful chewy and soft texture.

  13. I love your recipe and have passed it along to many of my friends. I was thinking of using lemon extract or almond extract or both. to compliment blueberries and raspberries. Do think that would work?

  14. Loved it, perfect for a quick breakfast in the morning all week long. My 10 month old loves it as well, YUM!!!

  15. I’m trying to make this dairy free and substituting the butter with melted coconut oil. Would the amount be 1/4 cup? Would that be measured solid or melted?

  16. Great recipe! Didn’t have applesauce or banana and cut the maple syrup in half. I used three different berries and it turned out great. Will definitely make this again!

  17. I make this almost every Sunday and my husband and I eat on it for most of the week. It’s so easy to whip up and so delicious. I love it with blueberries and pecans.

  18. Very yummy, easy and cheap. I was so tired of my same old weekday breakfast option. I also can’t believe I did about 5 min of prep time and now have breakfast for me and my boyfriend for the whole week!

  19. Absolutely delicious! I made the recipe as stated, but used quick oats instead. It worked out fine! I mixed them in last and did not let batter sit before baking. So. Good.

  20. This recipe is FANTASTIC, held up all week! I made roughly 3/4 scale of the full recipe to fit in an 8×8 pan, worked perfectly. Seriously good stuff people! I’ve made baked oatmeal before, it was meh, this one is AWESOME.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally