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. Very tasty! I’ve tried several different versions of baked oatmeal with fruit; while all are good, this one was the best by far.
    Any thoughts about baking it in muffin cups?

    1. I made these in muffin tins and it worked out great! I sprayed the tins with a good amount of cooking spray, filled them to the top and baked for slightly less time (about 28-30 min) and they were perfect. Just had to let them cool a little longer in the tins so they wouldn’t break apart when I popped them out.

  2. Super tasty!! I made it with a mix of blueberries and raspberries. Baked it in a 9×13 inch pan, but only did the recipe x 1.5 so it wouldn’t get too thick. I baked it for about 45 minutes which was perfect. I’ll definitely make this again, it’s quick to throw together and so satisfying that I didn’t need anything else for hours!

    1. Made this with bananas and walnut and it is amazing!

      It is a little sweet for me, does reducing the amount of maple syrup affect the recipe?

      1. I, too, thought it was too sweet for my tastes. I only used slightly less than 1/4 cup of syrup, and it was just right for sweetness for me. (When I make oatmeal, I don’t use any sweetener…just fruits.) I added a couple more teaspoons Granny Smith apple sauce to replace the moisture of the syrup. I would think you could just cook it a minute or two less as well.

  3. I baked this today. I doubled the recipe for 9×13 and baked it 50 minutes. I realized I only had 5 cups of oats so I added 2 packets of TJs instant, which worked fine. I used fresh chopped dates, dried cranberries and walnuts. I tasted it still warm and it really is like bread pudding! Except for the oat mixup I used the exact amounts of the originally suggested ingredients. Thanks again for another great recipe!

  4. I was very pleasantly surprised by this recipe! I have never been a fan of baked oatmeal before, but this was delicious. I used fresh blackberries. Yumm! I didn’t have any banana or applesauce so I subbed flavored yogurt. Worked perfectly! I baked it exactly 35 mins and the texture was perfect- just set but not dried out. Thanks for another keeper, Sally!!! 🙂

  5. Loved this! Thank you Sally for turning me into a baked oatmeal fan! This recipe is very tasty and really quick and easy to prepare.

  6. I made this with chopped apple, E.D smith low sugar syrup with a dash of maple extract to make up for lack of flavour in the syrup. I also forgot the salt and can definitely tell. It came together so easily and turned out great!

  7. Hi!
    I have too much stock of quick oats at home and would like to use it in this recipe.
    What should I change? Less baking time and more liquid (milk) to make it less dry?

  8. I made this baked oatmeal, but unfortunately, it didn’t turn out very well. This was disappointing, considering how wonderful it looked in the photos and how positive all the other reviews were! My problem was that the oatmeal turned out dry and a bit gummy. It wasn’t moist or soft as I’d hoped it would be. I don’t know what went wrong! I did end up using brown sugar instead of maple syrup because I had none on hand at the time, and I substituted another egg for the applesauce. Could either of these switches be the culprit? I baked it for around 40 minutes, because it still looked quite wet when I checked it after 35 minutes. Did I over-bake it? Thanks for the help, Sally! I think I’ll just stick to healthy muffins instead of baked oatmeal 🙂

    1. Hi Erin! If it tastes dry and gummy, the baked oatmeal was likely over-baked. It should be fairly moist. Try limiting to 35 minutes next time and I recommend sticking with applesauce instead of the 3rd egg. (An extra egg likely contributed to the gummy texture.)

  9. Staple in our home!
    Hubby & toddler love it!
    I’m expecting, and plan to bake this closer to my due date to have ready for those zombie mornings coming soon!

  10. Love this recipe! I’ve made it 4 times with different mix-ins (chocolate chips, frozen raspberries, and frozen strawberries and blueberries). I use the applesauce sub instead of eggs so I don’t have to worry about raw eggs with clean up. I also use salted or unsalted butter depending on which is handy. Finally, I have tried almond extract instead of vanilla, and it’s a delicious twist. Turns out well every time! It freezes and reheats well for breakfast at work. Can’t say enough good things!

  11. Baked oatmeal delicious? Yes, yes it is! In an attempt to eat healthier breakfast I made this recipe. I was quite surprised that I actually enjoyed it. I used the honey instead of maple syrup and banana instead of applesauce options.

  12. This oatmeal has totally changed my morning routine! I’ve started making it every week and having it for breakfast instead of cold cereal–so much tastier and more filling. The only adaptation I make is to mix in some of the nuts (usually slivered almonds) in addition to sprinkling them on top, since I like the extra crunch.

  13. I, too, love this recipe! I am an oatmeal junkie and I make all different kinds: quick oats on the stovetop, steel-cut oats in the Instant Pot, overnight oatmeal, etc. I was a bit afraid this recipe would be too dry or not soft enough, but neither is true. I used coconut-almond milk for the milk and fresh blueberries and strawberries for the fruit. Thanks, Sally!

    1. Emily, since you’ve tried doing oatmeal in an Instant Pot, would you, possibly, make your favorite version of Sally’s recipe in that pot and give us your feedback? I’d love to know your comments on that outcome, and I notice another follower, above, asked about doing it is an Instant Pot, too! So, I know there’s considerable interest in some investigating, if you’re game!!

    1. Hi Margaux! I haven’t tried this recipe with flax eggs but don’t see any problems with this substitution. If you try it, I’d love to know what you think 🙂

  14. Hi, Sally! I have been making this recipe on a regular basis since you first published it. I’ve previously left a 5-star review. ☺ I LOVE autumn/pumpkin season and was wondering if I could adapt this recipe accordingly. Maybe pumpkin for applesauce? I’m not very experienced with ingredient substitutions so appreciate any advice you can give. Thank you!

    1. I think it would be a great idea to experiment by substituting the applesauce or banana with pumpkin! You can also kick up the fall flavor by adding pumpkin pie spice.

  15. I just made this and my husband wanted it for dinner. I’m not a fan of oatmeal, but I really liked this and my husband loves it. I will definitely be making it again. I followed the recipe exactly, but will try with some different fruits.

    1. Hi Lisa, I usually cut this into 9 portions. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  16. Hi Sally, I’ve now made this twice, including once for some friends and it is so delicious! Both times I subbed the extra applesauce instead of eggs and coconut oil instead of butter. I made it with blueberries the first time, and the second time I mixed half a peach with blueberries. The peach one tasted even better! I’m thinking of making this a third time without using any extra sweetener such as maple syrup as I think that sugar is having a negative effect on me right now. I hope it’s still delicious even without the maple syrup! I’m not too worried about the texture changing as I use plenty of applesauce. Thank you for this wonderful recipe, so filling and I love be able to customize depending on what’s on hand.

  17. Question: Can this be left out or does it need to be refrigerated? I’m traveling for a week and would like to take this along for breakfast/snacks in a place with no refrigeration. What do you think?

      1. Thanks for your quick reply! Both the banana bread and apple muffin suggestions sound great… I might have to bring both! 🙂

  18. I halved this recipe since it’s just me and wasn’t sure how it would turn out. I baked in an 8” square pyrex dish. It came out great!! – especially with blueberries and I used honey as the sweetener – since that is what I had on hand. The only thing I should have done is baked it about 2 min longer. Next time I will definitely add some crushed nuts.

    The only question I have is – what is the size/measurement of one serving?

    1. So glad you made and enjoyed this baked oatmeal. Thanks Debra! Dividing this recipe into about 9 pieces is 1 serving. I didn’t measure the size of the square, sorry!

  19. Doctor’s orders to lower Cholesterol numbers so I ditched the morning eggs, toast, butter and made pots of oatmeal combinations 100 ways to Sunday trying not to get tired of oatmeal for breakfast.
    This recipe came just in time as having oatmeal every-single-day was getting old fast.
    I keep a wide variety of fruits and nuts in the freezer and even ventured using Mangos and coconut or almond extract. DEElish..!
    FYI–using a combination of Flax meal AND Oatmeal together reduces Cholesterol numbers drastically fast. RE: this recipe it would be–in a small bowl-mix 1 TB. Flax meal to 3 TB water (let sit 5 minutes) = 1 egg.
    It’s a win/win.
    Sally, your baked oatmeal recipe will keep me going for the long haul. Thank You !

  20. OMG – I halved the recipe, used blueberries and walnuts, 2 packets of Splenda and a little honey. It is delicious, and now my challenge is to get it into the refrigerator to have for breakfast.

  21. I had a lot of fresh strawberries and blueberries on hand so I doubled the recipe for a 9×13 pan. So glad I doubled it! It was very delicious and filling, a definite pleaser for the whole family. Will be a regular breakfast option for us, so thank you for sharing this recipe .

  22. I made this this week! Delicious! I used 11×7” pan – baked for 45 minutes & was perfect. I used blueberries, chopped apple, pecans & a scant 1/4 cup of brown sugar – definitely not too sweet. Reheated very well too in the microwave!

  23. These are a favorite! I love them with fresh cranberries best but other berries will do when I can’t get cranberries. Thanks for sharing!!

1 2 3 4 5 6

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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