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 (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


  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


Comments are closed.

  1. Hi, this looks absolutely delicious! However, I can’t eat applesauce or bananas due to intolerances, are there any other replacements eg. An extra egg? Thank you so much!

    1. Hi Hannah, I haven’t tested any alternatives, but additional melted butter, an extra egg, or maybe even plain yogurt.

    2. I love baked oatmeal and switch up the flavors depending on the season. Canned pumpkin works great and I used molasses instead of the syrup and pumpkin spice instead of just cinnamon. It tastes great with craisins mixed in too!

  2. This post came at a perfect time Sally! I’ve been searching for a good healthy breakfast that’s not scrambled/fried/poached eggs or cereal and milk……lately I’ve just been eating banana & peaches! Which, by the way, is actually delicious 😉 but totally doesn’t fill me up enough….however this one sounds like it will, so definitely trying it!!!!

    1. Perfect. Let me know how you like it!

      1. I have this recipe printed out (I make it quite often) so when I came across it again on your blog just now I realised I had never told you how I liked it!!! Definitely five stars – I have made it with so many different fillings (berries, chocolate chips, nuts, fruit chunks) and each time it delivered beyond my expectations….thank you Sally!!

  3. Oh, I just love baked oatmeal! maybe it’s because I’m kinda lazy, but being able to prep something like this ahead is so GREAT! have a lovely week Sally x

    1. Thanks Shivani!

  4. How much baking powder would be best? I can’t wait to try this.

    1. Hi Kate! Sorry about that, I had it in my notes but didn’t transfer it over. You need 1 teaspoon baking powder.

  5. I love making a dish that can be used for the week. I have to check with my granddaughter, but I think this is something she would like. Maybe even as an after school snack. Thank you.

    1. Hope you both enjoy it!

  6. Oooooh niceeee Sally! I am in love with anything oats right now – your chocolate coconut balls ☆♡ coconut granola bars ☆♡ – I cannot wait to try this, it is perfect for breakfast, I bet my twins will love it too. My only question is “how long have you had this recipe tucked away?” 🙂 more please 🙂

    1. Those coconut granola bars are my FAVORITE. I just started making baked oatmeal a couple months ago when I was looking for another easy (and soft!) breakfast that my 1 year old would enjoy. Turns out, my husband and I love it too!

  7. Ghada Mokhtar says:

    Hi sally. Thank you for the perfect recipe. But I wonder about not finding the baking powder amount using in that recipe. Isn’t exist in his ingredients??

    1. Hi Ghada! Sorry about that. You need 1 teaspoon baking powder.

  8. Is there a way to incorporate greek yogurt into it somehow? I do have an egg sensitivity and was wondering instead of applesauce, could I use greek yogurt? I’m trying to incorporate more protein into my diet!

    1. Hi Karin! I haven’t tried it, but Greek yogurt would probably be a fine sub for the applesauce/mashed banana. Let me know how it turns out!

  9. I’ve eaten so many eggs for the breakfast over the years that I wouldn’t be surprised if I started laying them myself. Been looking for something new for a little variety. Thanks for this recipe. Definitely giving it a try.

    1. Haha! I had the same thoughts and this has been a convenient (and delicious!) alternative for us.

  10. Looks delicious! Can I use frozen fruit? And of yes, should I defrost it first? Thanks in advance!

    1. Sure can! Do not thaw.

  11. Sally, this sounds so good — can’t wait to try it! If I wanted to bump up the protein with some Greek Yogurt, do you think I could add it in before baking? I suppose I could always add a dollop on top if it won’t bake well.

    1. Hi Leah! I haven’t tested this, but you can try replacing the applesauce/mashed banana with Greek yogurt. Let me know how it turns out!

      1. Sally,

        This worked out pretty well with the Greek Yogurt! It was a bit lacking in flavor and sweetness, however, so I think I will bump up the cinnamon and vanilla next time and maybe add in a little extra maple syrup. Thanks for the recipe!

  12. Rita Lombardi says:

    I got this in my inbox and made it immediately! Delicious! I love how versatile it is. If using steel cut oats do liquid or cook time need to be adjusted?

    1. No changes to the recipe, but I recommend a few extra minutes in the oven if using steel cut oats.

  13. Good Morning Sally! The only good thing about insomnia is knowing I can check your website after midnight to see your new post and make plans to bake, LOL! In any case, I made it this morning and I’m a fan. I used steel cut oats and found that it needed a bit longer than 35 minutes……but was too impatient to cook longer, so I ate it as is. Perhaps it’s an issue with my oven temperature, (oh oven thermometer, where art thou?), but I think it makes sense steel cut oats would take a bit longer. Not a cooked berry fan, so I chopped up an apple, added walnuts and some ginger, cause truth be told, I’m addicted to the stuff. Thanks for another yummy recipe….from your brownie recipe loving friend in Boston!

  14. Oh my gosh so yum , you have blueberries here which i adore and can’t wait to try it,amazing ! 🙂

    1. Happy baking Alison!!

  15. I am always interested in breakfast or brunch ideas like this and am anxious to try this. Thank You so much Sally for another great recipe!!

    1. I hope you enjoy this recipe! Happy baking 🙂

  16. Can’t wait to try this. I have made baked oatmeals in the past but I don’t like the spongy/rubbery weird texture. Never thought of making this for my 14th month old! I was just trying to think of something new to add to his breakfast rotation, so excited to see I can freeze some! I’ve found a sweet potato waffle recipe that freezes well, so this will be great to have prepped and ready to go with those, our mornings are usually rushed and I don’t have time to make eggs and such every morning. I’m sure this recipe will be wonderful like all the rest!

    1. I hope you and your son enjoy this recipe! Let me know what you think 🙂

  17. I literally just pulled this out of the oven & already had a piece warm! It’s perfect for a cold day! Great simple recipe. I baked as presented and used all blueberries. Mine took 30 mins. This is a keeper for sure!

    1. I’m thrilled you enjoyed this recipe, Linda! Thanks for your positive review 🙂

  18. Jan Caylor Harper says:

    I just made this and it is in the oven baking. Sounds delicious….like everything else you make! Thanks Sally!!!

    1. Thank you so much Jan!

  19. Can you make this in an instant pot?

    1. Hi Jennifer! I’m unsure, I don’t own one. Let me know if you try it.

  20. Melissa Griffiths says:

    I need this in my life. Looks so good!

    1. Happy baking Melissa!!

  21. Already made my grocery list to try this tomorrow. So excited! I just started Weight Watchers and the maple syrup makes it a few more points than I would like. Do you think it will be terrible with sugar free syrup? If it will, then I will make the real deal and save it for a special day! I am sure my kids are going to love it as well.

    1. Hi Jennifer! You can make this with sugar free syrup if needed. I think it may be thinner than pure maple syrup, so the bake time may be a couple minutes longer. Let me know how you like it!

  22. This recipe looks so delicious and filling for breakfast. I am wondering if you can post the same recipe but one that serves 2 or 4. Because most people don’t serve 9 people for breakfast. 🙂

    1. Hi Ola! See my make ahead instructions- you can reheat throughout the week or freeze for the future. I like to cut into squares and freeze if I know I won’t eat all of it within a few days 🙂

  23. I love oatmeal cookies, but stovetop oatmeal quite honestly makes me gag. Which one does this taste more like?

    1. Hi Kristen! This isn’t crunchy or anything like oatmeal cookies. It’s a little more solid than cooked stovetop oatmeal.

  24. Melissa Downie says:

    I made my four year old daughter and I this right away this morning! I used frozen blueberries and it was so delicious! I will try using less sugar next time because my banana was so ripe, it added lots of sweetness. I couldn’t even taste the banana! I make oatmeal for my daughter once a week and we also still make your oatmeal blueberry muffins often. I am excited to have this recipe to make weekly because I adore them! The texture is perfect! Soft insides (not mushy) but slightly crunchy outsides! The best baked oatmeal I’ve ever had! Thanks again for another wonderful recipe to add to my favourites!

  25. Made this on rainy day as an afternoon snack for the kids. I made it exactly as the recipe is written. Used chocolate chips for the add in, no nuts. It was delicious, will definitely a make again!

  26. I made this and it’s absolutely yummy. Instead of the full measure of maple syrup I substituted 1/2 peanut butter and 1/2 maple syrup. I also used some yogurt instead of straight milk.

  27. Yikes! I made this with steel cut oats and it was completely dry but oats were not cooked at 35 minutes. I added a cup of water, sealed it with foil, and baked for another 10 minutes, hoping to salvage it. After two rounds of that, it still al dente but tasty. It occurs to me now that I use more liquid than that when I cook 1 cup of steel cut on the stove top. Are there different varieties? I used apples and pears instead of berries, but I don’t think that would make too much difference in moisture.

    This does not shake my complete faith in your recipes! You are one of two sources where I’ll bake a recipe for the first time for guests. Always reliable!

    1. Leslie, this was really helpful to read. I spent some time this morning testing the recipe with steel cut oats. I found that soaking them in the milk for 20 minutes prior to baking helps tremendously. I added that recipe note. Thank you so much for sharing. I hope you try the recipe again!

      1. This is what I was looking for! All I have on hand is steel cut, baking up a batch today:)

      2. I’m glad it helped! I got it soft in the end and have enjoyed it for breakfast every morning since. The only bummer is that the fruit pretty much dissolved. It will probably become a staple, it was so easy to make!

  28. YUM!!! I LOVE healthy breakfasts, and am always on the lookout! I always have smoothies, (like apple/cinnamon/oat/spinach ) but it’s kind of a pain in the colder months. Eggs are just… eggs. So I’m SO excited to try this!! Thank you Sally!!!

  29. does it always need to be eaten warm to be nice?

    1. I actually love it cold right out of the refrigerator! GO by your preference, of course.

  30. So delicious!!! and filling, without being sugary. Thank you once again for such a great recipe that is very easy to make!

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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