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!)

Print
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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. Try my baked oatmeal cups, too!


Ingredients

  • 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.

Healthy baked oatmeal

354 Comments

  1. Amanda Hall says:

    Love this recipe. I always have a pan made in the fridge. It’s a quarantine staple.

  2. Carole Mitchell says:

    Made it this morning and the flavors were fantastic. I must double it the next time.

  3. This is my favorite baked oatmeal yet! I’ve tried a couple from other sites I follow but this one seems to be the best of the bunch. I just used two big bananas I didn’t measure that part and I added 1/4 tsp of nutmeg to really bring out the richness of the butter. Everything else I followed exactly. It’s delicious. I used a 9×3 inch round springform pan and it worked perfectly as I didn’t have either of the other sizes mentioned. Thanks for the recipe!

  4. This is delicious! I used fresh strawberries and almonds – delish.

  5. Could I use oat bran instead of oats?

  6. Absolutely love this recipe! Been my go to breakfast for the last few months. I do both mixed berries and some dark chocolate, portion it up and freeze individually so I can just warm it through for breakfast. When I’m feeling a bit indulgent I have it warm with a drizzle of Nutella!

  7. Katie Aparicio says:

    So so so so so good! It gives it a nice almondy flavor if you substitute almond extract for the vanilla.

  8. Hannah Gibson says:

    I baked it almost every week. I use raw unfiltered honey with mine. And I put in my fruit after its in the pan just so I can put the fruit exactly where i want it. I like to have a section of blackberries and a section of blueberries. I love how you can change up the recipe if you get tired of it one way.
    Its good hot or cold.

  9. Sally,
    Thank you for all your recipes, but especially this one! This has been my go to breakfast for the past several months. I’ve made mixed berry, apple cinnamon, cherry almond and pumpkin variations, and they are all amazing! My family has been trying so many of your recipes this year (being cooped up extra at home = more baking and cooking!) Thanks again, and keep up the awesome work!

  10. Susan Rooney MA GGCP says:

    Thanks for this recipe. As a vegetarian that doesn’t eat eggs, I would like to suggest Ener- G Egg Replacer. It’s available at even mainstream stores these days, such as my neighborhood Kroger. I feel I get better results than applesauce or bananas, and that it is easier as well. (Plus, it’s always available, sitting in the pantry.)

  11. Much better than the other recipe I tried. I made it with my homemade premium meusli, which uses about half oatmeal and half mixed grain meal, plus lots of roughly chopped walnuts, almonds and pecans, plus a little oat bran and crushed chia, as well as a sprinkling of Realsalt and vanilla, and a large sprinkling of cinnamon. I used fresh raspberries and chopped peaches. Yeah. You can imagine. “Pretty yummy,” says my aged parent.

  12. This is on repeat in our house (with three young kids). We’ve used all kinds of different fruits, usually sprinkle a little cinnamon and coconut sugar on top and have added some chia, hemp & flax seeds to give it a nutritional boost. Thanks for a great recipe!!

  13. I had to make this in a toaster oven, so I halved the recipe and it worked amazing!! I also didn’t have any butter and was worried the oatmeal would be rubbery but that wasn’t the case. I didn’t use eggs and added extra bananas, as well as flax eggs. Despite all the modifications, the recipe held up great.

  14. I am so in love with this recipe!! Thank you so much, Sally. I use your recipes for just about anything I bake.

  15. Delicious! I did frozen blueberry but next week I’m Doing frozen strawberries, peaches, and banana! Super excited! Thank you!

  16. My go to baked oatmeal recipe!

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