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.
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 apple cinnamon oatmeal cups or chocolate chip baked oatmeal cups.
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!
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:
- Oats: I recommend whole old-fashioned style oats for a hearty and satisfying texture. If you eat gluten free, choose certified GF oats.
- 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.
- Eggs: 2 large eggs, while adding protein, bind all of the ingredients together. Have an egg allergy? Use extra applesauce or mashed banana.
- Applesauce or Mashed Banana: Adds flavor and binds. You can use more of either to replace the eggs.
- 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.
- Baking Powder: Lifts it all up!
- 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.
- Vanilla, Cinnamon, & Salt: Each add sweet satisfying flavor.
- 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.
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
- Like a casserole version of my blueberry banana breakfast cookies
Plus it requires minimum effort– just what our mornings need!
Complete your breakfast! Serve baked oatmeal with Greek yogurt, fresh fruit, scrambled eggs, breakfast sausage, frittata, or my crustless vegetable 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.
1 Bowl Baked Oatmeal
- 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 (60g) unsalted butter, melted and slightly cooled*
- 1/4 cup (60g) unsweetened applesauce or mashed banana
- 3 cups (255g) old-fashioned whole rolled 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
- 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.
- 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.
- 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
- 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.
- Special Tools (affiliate links): 9×9 Inch or 11×7 Inch Baking Pan | Glass Mixing Bowls | Whisk
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Looking forward to making oatmeal casserole this weekend. I know my husband will this.
Thank you.
This is the best breakfast bake ever! I have made it for so many people and they now make it in their regular rotation. Love it with berries or apples!
★★★★★
I love chia seeds and am wondering if they could be added to this recipe without alteration.
Hi Sylvie, sure can!
This recipe has totally changed my breakfast game. I absolutely love it! Porridge was never something I could get behind because of the texture and bland flavour. But I was getting sick of the 3 breakfast options I typically switch between. I decided to give this recipe a try and it was the best breakfast decision I’ve ever made. I do add a bit more berries, nuts, and cinnamon than called for and instead of doubling the recipe for a 9×13 pan, I only increase by 1.5. I’ve also tried adding chia seeds for extra texture (2-3 tbsp dry), which worked out really well. I just added a little more milk (for a regular sized batch, probably 1 7/8 to 2 cups instead of 1 3/4 cups) as chia seeds absorb a lot of liquid. I have yet to try a recipe that you’ve developed that I haven’t loved. Keep up the good work!
Has anyone adapted this for a waffle iron? Looking for single serving, fast, AND hot.
Hi Jayne, we haven’t tested this, but let us know if you do. If you bake a pan, you can slice up individual servings and reheat them in the microwave!
Does this taste egg-y? I’ve only made baked oatmeal once and we tossed it because it was so egg-y.
Hi Michelle, We do not think so, but you can also use extra applesauce or mashed banana in place of the eggs if you wish.
Definitely making this again. Probabky my new #1 comfort food!!!!!! Its tasty whether its warm, room temp, or cold. Gives off a really cozy feel in my opinion… 10/10!!!!
I substituted the berries for chocolate chips. Matches VERY VERY VERYYYY WELL with banana and pecans 🙂
Thank you for the recipe!
★★★★★
This recipe was the best baked oatmeal I’ve ever made. It is easy to put together, easy to bake, and amazing to eat. There is no sugar, except for pure maple syrup, but tastes just as sweet, if not sweeter, than regular sugar. I usually top this with a little syrup and fruit. I highly recommend this oatmeal!
★★★★★
This recipe is truly addictive! I double the recipe and bake it in a 13X9 pan. I eat it for 1 1/2 weeks with a BIG dollop of non-fat plain Greek yogurt. I also sub agave syrup (low glycemic index), use banana and unsweet applesauce, add a little more vanilla and cinnamon, add ground flax seed and use 2 flax seed eggs and 2 regular eggs. I also add an additional cup of mixed frozen berries (raspberries, blackberries and blueberries) for a total of 4 cups. This is the best hearty and healthy breakfast and I can’t wait for the morning to have my daily serving of baked oatmeal.
★★★★★
My husband has to watch his cholesterol intake. So I made this for him one weekend. He loves it and eats it for breakfast every day! This is a man who never eats leftovers because he doesn’t like to eat the same thing 2 days in a row. He loves this! So do I so I make it twice a week and we both eat it all week long. I love to top mine with some vanilla greek yogurt.
★★★★★
This was a life saver when you find out late at night that the cereal box is almost empty and you leave before the kids even wake up in the morning! Used frozen cherries, and added a splash of almond extract too.
★★★★★
This recipe was so easy and quick to make. So much healthier than the packaged version! Everyone loved it!
★★★★★
I made this last night to eat for breakfast this morning. I live near blueberry farms and always have a supply of frozen berries. I used almonds for the nuts. I warmed up some in the microwave and added a scoop of vanilla yogurt this morning. Yum.
★★★★★
Gorgeous recipe! By far the best baked oatmeal I’ve ever had! I won’t lie, I was a little worried that this would be too sweet with the amount of maple syrup followed by the mashed banana BUT so glad to say I was wrong! It was just perfect. Can’t wait to switch it up with different add ins next time! Love how versatile this recipe is 🙂
★★★★★
Can I use frozen berries for this recipe?
Yes, do not thaw if using frozen berries.
I’m on my third batch in 3 weeks. Great to make on Sunday for a quick and easy breakfast throughout the week. I like using honey and mashed banana, and lots of berries, with a sprinkle of chopped pecans on top. Next week may try chopped apples in place of the berries.
★★★★★
This is amazing! I’ve been making a pan weekly and eating it throughout the week and it tastes delicious from first day to the end of the pan! I eat it as dessert sometimes when I want something sweet but not too “bad” for me.
★★★★★
I have made sooo many baked oatmeal recipes through the years and this is my new favorite. So delicious!
★★★★★
Love the recipe , love the baked oats .. use all ingredient as called , but half milk half water and use nut butter from Costco was very delicious – all loved it !! Thank you Sally
★★★★★
Made it exactly as the recipe calls and several times with variations. I honestly prefer the original recipe! I love the versatility and ease of it. So yummy!!
★★★★★
Yummy and super simple!
★★★★★
Yum! I substituted brown sugar for syrup. Added chopped apples, fresh cranberries and fresh blueberries. Mmmm….will definitely be making this again.
★★★★★
Incredibly easy and delicious! Next time I’m doubling the batch and freeze some. Thanks Sally!
★★★★★
Made this with fresh blueberries and no eggs….just one mashed banana and almond milk. Added a packet of raisins and a packet of dried cranberries and topped it off with slivered almonds. SUPER!!!
This is one of the best oatmeal bakes I have ever made!!! Will be a staple in my house!
★★★★★
Outstanding! I drizzled a little extra syrup on top and mixed in chopped pecans
★★★★★
What are the nutritional / calorie values of this recipe
Hi Catherine, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Made this a couple of months ago and loved it! Am looking to mix it up a bit this time round – could I add peanut butter and would anything else need to be adjusted if yes?
★★★★
Hi Sonja, so glad you enjoyed this one! We make it with peanut butter or almond butter all the time. We usually reduce the butter down to 2 Tbsp and add 1/2 cup of our favorite nut butter. Same bake time. Let us know if you give it a try.
I love this baked oatmeal! I made it for the first time 4 days ago. I finished it today and immediately made another batch. I didn’t really change anything – it’s amazing. Delicious flavor and wonderful texture. It great as is, or even more delectable with butter and cream on top. I am going to trey some of the other variations mentioned in the comments such as using peanut butter and chocolate chips. This is going to become a regular recipe in my home. Thank you!!
★★★★★
This is such a delicious way to enjoy oatmeal for breakfast. It is so easy to make. I always make a double batch and split in half with berries for me and chopped bananas for my husband. Sometimes I use half milk and half almond milk, but also all whole milk, and it tastes great either way. I have used all applesauce and mashed bananas (still using the eggs in the batter), and for us the mashed bananas is the winner. Either way, it is delicious.
That it makes multiple servings to just heat and serve makes it even better. As much as I like your Apple Cinnamon Baked Oatmeal Cups, this is my number one go to oatmeal for breakfast recipe.
This is such a delicious way to enjoy oatmeal for breakfast. It is so easy to make. I always make a double batch and split in half with berries for me and chopped bananas for my husband. Sometimes I use half milk and half almond milk, but also all whole milk, and it tastes great either way. I have used all applesauce and mashed bananas (still using the eggs in the batter), and for us the mashed bananas is the winner. Either way, it is delicious.
That it makes multiple servings to just heat and serve makes it even better. As much as I like your Apple Cinnamon Baked Oatmeal Cups, this is my number one go to oatmeal for breakfast recipe.
★★★★★