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
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 (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. 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

236 Comments

  1. I make this on a regular basis. I like to change up the flavors by using organic flavorings like orange, coconut or espresso powder. To get more protein I will occasionally add powdered peanut powder. Makes such a convenient breakfast or snack.

  2. This was absolutely delicious! I only had an 8×8 inch pan so I put some of the batter in that and some in a smaller pan (can’t remember size exactly but it was roughly half as big as the 8×8 inch) and it turned out great! I’m pregnant and having major sweet cravings and this totally satisfied that craving but I love how healthy it is too!

  3. This baked oatmeal is delicious! I made it with frozen strawberries and blueberries. I have found my new favorite recipe. Easy to make and perfect way to have my breakfast prepared for the whole week. I can’t wait to make it again with some different fruits or chocolate chips. Yum!

  4. This was absolutely delicious! About a year or so ago I tried a different baked oatmeal recipe and did not really like it. But this one is so good!! I used blueberries, strawberries, chopped walnuts, and coconut oil subbed for butter. So easy to make, easy to customize, healthy, hearty, and really tasty. Thanks, Sally, for a great breakfast option!

  5. My batch is delicious! I am a bit surprised at how yummy it is… it is, well, oatmeal. I’m looking forward to having this over the course of the week as a nice breakfast alternative to the same ‘ole store breakfast bars. I especially love the easy one-bowl recipe with ingredients I typically have already stocked.

  6. I absolutely love this recipe. I cut it into squares and heat a square up for my husband to eat before he goes to work! Thanks for another great dish!

  7. I am constantly struggling to find healthy breakfasts that my kids will eat. I feel like I am always losing the battle to Cheerios…anyway, I made this last night with frozen strawberries and blueberries and reheated it this morning. 4 out of 5 of our family members devoured it, there’s hardly any left for tomorrow! And I just loved how easy it was to make with pantry items. Thanks so much, Sally, for another great recipe!

  8. I wanted to try and mix it up for breakfast for the kiddos. I made a pan to try out and my 8 year old son cannot get enough. I’ve made 4 large pans in two weeks and he constantly asks for it for dinner, as well! Thanks for a another great one, Sally!

  9. I’ve already made it twice this week, first for a breakfast meeting at work where I served it with plain yogurt. It was devoured! I had to make another pan for the house and I’m looking forward to having it the rest of the week — if it lasts that long in the fridge. I only had brown sugar on hand and found the oatmeal to be drier than described, even after I took it out after only 30 minutes. It was still delicious but I’d like it softer and creamier. Should I increase the milk to 2 cups? Decrease oven temp or time in the oven?

  10. I was so skeptic all of this, I love oatmeal and thought I wouldn’t like it. Call me converted, it’s amazing, not overly sweet and so quick and easy to throw together. Thanks for getting me to try something new I can totally see this being in regular rotation here.

  11. This is my new breakfast staple Sally, it’s amazing and I got genuinely upset yesterday morning when I realised I had none left haha. A new batch is baking as we speak, with blueberries, strawberries, pecan nuts and some mixed seeds. Amazing quick brekki, especially with a 20 week old baby in the house.

  12. I finally made this baked oatmeal on Sunday. It’s the best one I ever made and will be my go to recipe now! This is the creamest baked oatmeal I have ever had and love the banana in it. I put 2 chopped Bosch pears in it and the juice of 1 orange. Topped it off with chopped pecans. Thank you Sally for this awesome recipe!

  13. I’ve made this recipe every week since it was posted, it’s fantastic and makes for delicious breakfasts all week! Thanks Sally!

  14. Question: you said to substitute with steel cut oats to soak it… how much steel cut oats? When I measure three cups I get 525 grams. So would I use three cups of it? Or 240 grams??

  15. Outstanding and easy breakfast!! I’ve made this for my family twice now (exact recipe the first time and apple cinnamon the second), and they commented on it for days after it was gone. I made it Sunday night, and it was great reheated for breakfast for the next few days with maple syrup, peanut butter, or in a bowl with extra milk!! This recipe will now be in my regular rotation!

  16. Made this for breakfast this morning and we just loved it! I used a mixture of frozen cranberries and blueberries. (So pretty!) My super picky 2yo gobbled it up. Thank you for another fabulous recipe! I’ve made many versions of baked oatmeal before, but yours is my favorite. 🙂 I really appreciate how reliable your recipes are. All that testing sure pays off!!

  17. I love this recipe! I added frozen raspberries and dark chocolate chips to mine. After cutting into squares and freezing them I’ve been pulling one out at a time, microwaving until slightly warm, and serving with a scoop of Greek yogurt. Delicious!

  18. I’m just making it and I think that there are two things in this recipe that don’t work:
    1) The melted butter solidifies into chunks after mixing all the ingredients with frozen berries (recipe says to mix everything at the same time in one bowl),
    2) It’s hard to mix the all the ingredients well AFTER also adding the berries. It takes too long and frozen berries release juices and make the batter purple. I think it would be best to add berries after mixing all the other ingredients and just gently fold them. .

    I hope it turns out okay though. It’s baking in the oven now.

  19. This is in the oven cooking right now. I can’t wait to try it! Question: can I put in grated carrots and carrot cake spices to make carrot cake baked oatmeal?

  20. I love this recipe! I am about to make it for my third week straight. I have been eating it for breakfast everyday. Just what I was looking for, fast and easy to make, delicious everyday. Thanks!!!

  21. This will probably have a permanent home in my fridge each week. I used about a cup of frozen cranberries and the zest of one orange, plus a little bit of a spice blend that contains nutmeg, allspice, clove, and cinnamon. The base recipe is the perfect sweetness and texture, and it tastes just as good on days two and three as it did the day I made it. Next up will be a peanut butter banana version with a few chocolate chips sprinkled in!

  22. I love this oatmeal, so handy for a quick breakfast! I’ve made it on a regular basis since the recipe was published and it has become a stable in our house. I like it served with honey on top and berries and kiwis on the side 🙂

  23. Great recipe! I’ve made it several times and now make a few tweaks. I don’t like overly sweet oatmeal, so I find that 2T of honey is sufficient in place of the maple syrup (especially if using bananas instead of applesauce). 2T of butter has worked instead of 1/4 cup, too! I love making this with bananas, blueberries, raspberries, and blackberries.

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