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. My first time every commenting on a food blog! This is the BEST baked oatmeal recipe I have found and I’ve made LOTS of baked oatmeal recipes. Most of them have cups (!)of brown sugar. Like another commenter, I only sweeten my oatmeal with fruit, so I just halved the maple syrup, then used an additional 1/4 C of applesauce so that I had the right amount of liquid. Perfect! This has become my go-to recipe!

    1. This is so nice to read! Thanks so much for taking the time to write, Julie!

      1. FYI: It’s gone in Plan To Eat as “Sally’s Baked Oatmeal” so I am sure to find the right recipe! 🙂

  2. Question, in one part of the recipe it says 1/4 c of applesauce and then further down it says 1/3c. Which one?

    1. Hi Michelle, The recipe calls for 1/4 cup of applesauce. However if you are going to replace the eggs you can use 1/3 cup additional applesauce (or mashed banana) instead of the eggs. I hope this helps!

  3. Sally,
    I love this baked oatmeal. As a gal who eats oatmeal every morning, this is a delightful change to my regular breakfast. I also am in love with your white, slightly wavy baking dish. What can you tell me about it?

    1. Thanks Carol! It’s from Crate & Barrel. 🙂

  4. This recipe looks delicious! Unfortunately my little boy is allergic to many foods, including eggs, dairy, and coconut. I appreciate your egg and milk substitution ideas. Instead of the butter, since he can’t have coconut oil, do you have any other ideas? Avocado oil? Spectrum shortening?

    1. Hi Joy, avocado oil should make a fine substitution.

      1. Wonderful! I’ll try that then. Thank you so much, Sally.

  5. So If I need to replace the eggs, would I use 1/3 cup applesauce total or 1/4 cup and also the 1/3cup? Thank you for adding that substitution my son has an egg allergy so this makes life so much easier!

    1. Hi Samantha, use 1/4 cup PLUS the 1/3 cup instead of the eggs. Enjoy!

  6. This was absolutely fabulous and easy to make! I substituted the butter with the suggested coconut oil and milk with macadamia milk. I used blackstrap molasses (no preservatives) from a local farm.

  7. Roxana Hazrati says:

    Sally, not that I’m surprised, but this recipe is another winner. The first time I made it, I reduced the maple syrup to 1/4c and found it was perfectly sweet to my liking since I added blackberries and sliced bananas as well. More recently, I wanted something fall-inspired so I substituted pumpkin puree for the 1/4c applesauce/banana, added pumpkin pie spice (plus more cinnamon!), and it is PERFECT. It also freezes really well and makes for a great healthy breakfast when I’m running late in the morning. Thank you for another amazing recipe!

  8. This is truly amazing!! I would love to add 15 oz pumpkin puree. How would I adjust the liquids?

    1. Hi Daria! A 15 ounce can of pumpkin would be a little too much here, but you can use some to replace the applesauce, 1 egg, and some of the milk. Let me know what you try!

      1. Hi Sally… Well the results are in for the one bowl baked oatmeal pumpkin project
        1 1/2 c milk
        1 egg
        1/2 c + 2T pumpkin puree (plain)
        1/2 c maple syrup
        4T lightly salted butter, melted
        1 t vanilla
        1/8 t salt
        1 1/2 t cinnamon
        1 t powder
        1/4 t ginger
        1/4 t pumpkin pie spice
        240 g old fashioned oatmeal
        1 c raisins
        Bake 33 minutes…enjoy! If you like a spicier version, just increase amounts.

  9. Sally thank you so much for the quick response. I am an avid baker and I must say your recipes are spot on fantastic. I am especially delighted with the measurements in grams. I will get on this”pumpkin project ” …. stay tuned!

  10. For berries, fresh or frozen it says “(do not thaw*)”

    Where is the follow-on reference for the * ?


    1. Hi Dave! In the recipe notes for add-ins.

  11. This is my third time making this recipe. My husband, who is not an oatmeal eater, loves this recipe too and packs it for his lunch. Today, I used honey crisp apples, walnuts, and a little extra cinnamon. Super delicious and easy!

  12. Deena D'Souza says:

    This turned out soooo delicious. I’m trying to eat healthier and this recipe is just perfect and so easy. We don’t like to eat really sweet stuff in our home so I reduced the maple syrup by half and used milk to make up for the missing liquid. It came out tasting like cake. Haha. Can’t believe I can eat cake for breakfast without feeling like I’m doing my body harm. Thanks!

  13. Would it be okay without the applesauce or banana?

    1. Hi Ash, applesauce and banana add flavor and also binds the oatmeal so it might be pretty dry and crumbly without either. You can try replacing with pumpkin puree for a fall inspired treat!

  14. Absolutely yummy! Made this for our family on a chilly rainy morning and it was perfect! Nice comfort breakfast that is healthy and fills your belly. Thanks for sharing this recipe!

  15. Do you know about how many calories are in a serving? I lOVE this recipe, but I am starting to keep track of my calories.

    1. 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. Hello,
    We have a bakery/deli and had a catered breakfast to do. I made this oatmeal in large muffin tins for individual servings and it was delicious. Used strawberries for the fruit and served it with a whipped sour cream. And, not only that, I have never liked oatmeal and this was so tasty. I’m a fan.

  17. Love this recipe and so does my daughter. Easy, warm, nourishing breakfast!

  18. My husband’s favorite version of Baked Oatmeal! A huge compliment because he’s from Lancaster and grew up eating it so frequently and I’ve tried over a dozen recipes…. and he prefers this one!

  19. This is PERFECTION! I doubled it in a 9×13, baked and froze it per the recipe notes and it thawed and reheated beautifully for a brunch party. Everyone loved it! Now I’m looking for an excuse to make it again. As someone who doesn’t like eggs, this is going to be my new go-to for brunch parties. Looooovvvvveeeeee!!

  20. Could this recipe be baked in individual Large muffin tins? How would you adjust the cook time?

    1. Yes, definitely. I actually do that with my apple cinnamon baked oatmeal cups.

  21. Noelle Perry-Earle says:

    This has become a breakfast staple for my husband and I over the past few months. I bake it and pop it in the fridge and we have it warmed throughout the week, topped with plain fat free Greek yogurt and fruit. I’ve made several different versions now and really, what I have on hand dictates the way it’s made on that day. Right now I have a Autumn inspired pumpkin baked oatmeal in the oven. Topped with fresh cranberries, I’ve used mixed spice in it instead of just the cinnamon, and ramped up the pumpkin flavour by using a half cup of tinned pumpkin instead of the quarter cup of banana or apple sauce. We just love this recipe and it’s versatility. Thanks so much Sally for a terrific recipe.

  22. This recipe was so good. My 18 month old had two servings. I used apples and cranberries to make it a bit more seasonal. Will definitely make again

  23. OMG! This is like eating a berry cobbler for breakfast! Who doesn’t want dessert first thing in the day? The saying goes eat dessert first! I substituted a little bit of honey and a couple tablespoons of brown sugar for the maple syrup and it turned out great! I love how easy it is to make as well! Thank you for sharing this recipe, it’ll be a staple in my house.

    1. Loved reading this, Carmen! Thank you so much for your positive feedback- thrilled this is a new staple in your house 🙂

  24. Great recipe! I Doubled the recipe and a 45 minute bake was perfect. I didn’t have applesauce or a banana to mash for it, so I substituted in flax seed and a little water…turned out great! I always like to add flax into almost all oat recipes anyway, so it was a perfect fit.

  25. I made this with waay more than the amount of berries called for (by accident – I swear I read 2 1/2 cups!) and it was absolutely delicious. Perfect healthy breakfast that doesn’t taste healthy. Thanks Sally!

  26. So yummy and filling!

  27. This was amazing! This one is a keeper.

    Perfect Christmas breakfast. I’ll be making this often in the new year .

  28. What size dish is used to yield 9 servings? I just want to make sure I’m tracking my nutrition info correctly.

    1. Hi Crystal! A 9×9 inch or 11×7 inch baking pan both yield 9 servings.

  29. My son and I love this stuff and it’s gluten free!!!! Thanks, Sally

  30. We love this baked oatmeal and it has become a regular in our breakfast rotation. We’ve used fresh and frozen berries, and mixed up the flavor combinations – peaches and coconut for a spring/summer flair, pears and dried cranberries, diced apples with pumpkin pie spice. After Thanksgiving, I was out of applesauce and subbed in homemade cranberry sauce and used chopped apples – it was a hit! My daughter and I love everything we’ve tried of yours and your instructions are great. Thank you for sharing your creations

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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