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. This baked banana oatmeal is a hit, too! Busy parents certainly appreciate the convenience!
And if you want even more family friendly recipes, be sure to check out this list of 30+ back to school recipes.
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. For a heavily banana-flavored version, see below!
- 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 melted 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, individual breakfast egg muffins, or my crustless vegetable quiche. (Also simple, healthy, & gluten free!).And for even more inspiration, see my complete list of 30+ healthy breakfast recipes.
P.S. The recipe below calls for banana, but for a heavily banana-flavored baked oatmeal, here is my banana baked oatmeal recipe. This one is a favorite.
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 (4 Tbsp; 56g) 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 (225g) fresh or frozen mixed berries, (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 square pan, or an 11×7 inch rectangle pan with nonstick spray. Any similar size pan that holds around 3 quarts works, though 8×8 inch square pan would be too small. The pictured dish I’m using is this white casserole dish. 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 mixture.)
- 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 & Freezing 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 Square Pan, 11×7 Inch Rectangle Pan, or Similar Size Casserole Dish | 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.
- Can I Make This in a Muffin Pan? Yes. For baked oatmeal cups, divide the batter into a greased 12-count muffin pan. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them. Fill the cups all the way to the top. Bake for 28-30 minutes or until the edges are lightly browned and top appears set. If you added extra add-ins, you may have more batter and need a 2nd greased muffin pan.
- 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
- Serving Size: 1 serving
- Calories: 256
- Sugar: 13.8 g
- Sodium: 120.8 mg
- Fat: 6.8 g
- Carbohydrates: 38.4 g
- Protein: 5.8 g
- Cholesterol: 54.9 mg
Reader Comments and Reviews
I did the pumpkin version and it was great! We used almond milk, and because we aren’t much for sweet, I cut the maple syrup to 1/4 cup and nobody complained!
Hi, tried the recipe a number of times and it’s delicious! Quick question…. Can it be frozen? I’m often not around for breakfast at home every day (I won’t know when before making) and would prefer not to waste any if possible. Thanks
Hi Ant, sure can! See recipe notes for freezing instructions.
Does this recipe work with no added sugar?
Hi Simone, we don’t recommend leaving out the maple syrup (or alternatives — see recipe notes for options) completely. Beyond taste, it helps provide some structure and texture to the baked oatmeal as well.
You forgot to say AMAZING BAKED OATMEAL!!! I just made this with blueberries, because that’s what I had but, I can’t wait to try the pumpkin. I knew I would like this but, I’m embarrassed to say how much I ate. Definitely a keeper, and thanks again for another great recipe.
I love this baked oatmeal recipe! I double it and cut it in portions and freeze it. I love to make it with fresh cranberries and diced apples or the fruit. Thanks so much for sharing it!
I’ve made this recipe twice now. 1st time I used honey and mixed berries. The 2nd time, I used pure maple syrup and a couple Tbs of honey ( I wanted to use up the leftover) and just blueberries. I like cinnamon and added extra and also used cinnamon flavored unsweetened applesauce. For add-ins, I used shredded coconut and flax seeds. I was apprehensive at first when some of your reviewers found the 1/2 cup of maple syrup too much. Even when I used just honey, the 1st time – I found the baked oatmeal was not too sweet at all. In fact, I could have added more sweetener. When measuring the maple syrup, I used a dry measurement cup and I double checked your website just to make sure I was doing the right thing! This time, when I warmed the baked oatmeal from the microwave, I did not find it overly sweet with the amount of maple syrup in your recipe. I even drizzled a little Jordan’s sugar free syrup – Maple Bourbon Pecan flavor. It was delicious! I did not have a 9 x 9″ pan, but used an 8 x 12 (Fat Daddio’s) pan – baked for 10 minutes longer maybe due to the frozen blueberries. Another awesome recipe, SBA! Thank you
I wasn’t a big fan of oatmeal until I made this recipe. Oh my goodness, it’s amazing. I make it a few times a month and my 4 young children gobble it up. There are no leftovers! Easy, quick, and convenient ingredients that I almost always have in my kitchen. I prefer the banana over the applesauce, only because banana is so much more flavorful. Sometimes I add a little bit of pumpkin pie spices on top of the cinnamon already in the recipe, and I never leave out the walnut topping. Make this recipe! You won’t be sorry!
My family has always loved this recipe but we just found out my daughter has an oat allergy, do you think we could replace the oats with quinoa?
Hi Rachel, that wouldn’t be a 1:1 swap. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for quinoa. Thank you!
Can I add an extra egg if I do t have unsweetened applesauce?
Hi Cait! Yogurt, pumpkin or mashed bananas would all be good subs for the applesauce. This recipe is very forgiving. (We make different variations all the time!)
Wonderful recipe i have made it twice now once with strawberries and blueberries , today I tried blackberries and peaches
What a great recipe! Do you think one could substitute the apple sauce with pumpkin puree?
Sure can. See the pink box right above the recipe that’s called “Craving Pumpkin Oatmeal?”
I made this recipe in a 11×7 pan. How many servings does it make to use the calculation that you have on it?
Hi Pam, it yields 9 servings.
This baked oatmeal is my favorite go to recipe from Sally’s. As others have said, I’ve been making it for a few years – just put a pan in the oven for Saturday morning breakfast and can’t wait for the 35 minutes to pass. Thank you Sally!
P.s. my neighbors 2 y/o twin grandsons love it too!
Tried it, i can belive how yummy it is but would have loved it a little dryer for an on the go breakfast
Crazy good. Dessert for breakfast
I’ve been making this alot over the years. I always make it in an 8 Inch glass pan. I like the thickness. I make sure my oven is at the correct temperature for around 10 minutes before putting it in the oven. It almost always is done at the 35 minute mark. I make it ahead on weekends so i can wrap individual pieces for work. So delicious Sally! Like all your recipes!
MJ if you divide your total amount into 9 roughly equal pieces (easiest with a square pan) the precise dimensions don’t matter at all. Another option is to take the provided nutritional info per serving (100 cal for eg), multiply by 9 (so 900 for the total dish), then divide by whatever number of (equal) slices you have. So if you have a rectangular pan and got 10 slices, that’s 90 cal each.
This truly exceeded my expectations. I expected it to be good and convenient. It’s actually phenomenal, like I’d serve it to company for brunch. I used flax eggs (1tbsp ground flax, 4tbsp water each) and it held together perfectly, I also followed one commenter’s suggestion and used cherries, almond extract and slivered almonds. It was so incredible that while I’m curious to try other variations, I don’t want to mess with perfection! The cherries (frozen, unsweetened, halved) were very sweet and I probably used more than 2 cups so next time I’ll probably decrease the maple syrup to 1/3 cup.
We’re thrilled you enjoyed this baked oatmeal, JD! Thank you for your kind words and positive feedback.
The recipe calls for 1/4 applesauce or banana. Then says 1/3 cup of that to replace the eggs. Is that in addition to the 1/4 cup, making it over half a cup? Or 1/3 cup total?
Hi Kari, if replacing the eggs, you can use 1/3 cup of applesauce or mashed banana in addition to the 1/4 cup called for in the recipe.
could I bake this in a 9″ round pan?
Hi Affi, we fear a 9 inch round pan may be a bit too small, making it difficult for the thicker oatmeal to cook through. You could use a 9 inch round (filling about half way) and then use a muffin pan for any leftover batter.
Made this with apples and walnuts. SOOOOOOOO GOOOOOOOD!
How should it be stored?
Hi Mary, we’re so happy you enjoyed this recipe! Cool the baked oatmeal 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. For more details, see the notes below the recipe!
So delicious! I subbed coconut oil for the butter, and I used oat milk, but I’m sure it’s great with full dairy options too! Definitely will make again.
We got that but it is not very helpful- what one person considers a “helping” is not necessarily what another thinks is right for one helping, and while I could do the math myself based on size of baking dish, a key dimension is missing- how thick is it? Then I can multiply the 3 dimensions and divide by 9 and convert it to cups, or you could just tell us about how much 1/9 is when you dished it out and decided it was 9 servings. Nutrition per serving when serving size is not stated is never particularly useful- the recipe does sound good, however.
I’m the mother of a type 1 diabetic and when she was diagnosed 20 years ago there wasn’t all the information we have now on the internet. If you’re concerned about nutrition/calories per serving, my suggestion is to do the math. Measure all ingredients, total up the calories, carbohydrates, fat, etc., and divide by how many servings you get depending on your preferred “serving size”. There is no easy way to do this but the reward is good health when you take the time to educate yourself on proper nutrition and know what is in the foods that we all eat 🙂 Good luck and happy eating!
Hi Sally, I’m a huge fan of this recipe I’ve been making it for a while as it’s perfect for meal prep breakfasts for long shift work. Today I realized I didn’t have applesauce or bananas so I used a few scoops of plain Greek yogurt. It turned out great! It took a longer baking time (I always double the recipe) but it was a good substitution for being in a pinch. Thank you !
To replace the eggs, is it 1/3 cup of unsweetened applesauce total or because the recipe calls for two eggs, should they be replaced with 2/3 cup of unsweetened applesauce?
Hi Kassie! 1/3 cup total. Enjoy!
This is the perfect breakfast for a mom who has just had a baby. I made this every week after having my 4th baby. I had something quick and delicious. Bonus: the oats are great if you are breastfeeding and you can use a flax egg instead of egg for the flax goodness. I’ve made this a million different ways with different subs and it always turns out wonderful. Thank you!!
This is one of my favorite breakfasts to prep for the week ahead. I don’t have a 9×9 pan, so I improvised and use two loaf pans, which turns out to be roughly the same size — and that also allows me to use multiple types of fruit! I usually do the mixed berries from this recipe in one, and chopped apples in the other. Yummy!
Love this recipe! Could this be made in a silicon muffin tin?
Hi Jan, you sure can. We haven’t baked with silicone muffin tins so we’re unsure if the bake time will change any, but you can follow the baking time and directions from these baked oatmeal cups as a guide. Enjoy!
This recipe made me like oatmeal. After following the recipe several times, I’ve started using it as a template for variations- switching out different liquid sweeteners, different fruits or dried fruits, etc. The whole family liked it, except for the one time I tried to reduce the maple syrup- don’t do that. 🙂
Have you ever done a variation with cocoa powder or chocolate? I was hoping to try a variation like this. I’m not sure if I would have to add/subtract anything differently.
Hi Jessica! We’ve never tested a chocolate version but you can try adding 1/4 or 1/3 cup unsweetened cocoa powder (natural or dutch-process) and increasing the amount of applesauce to 1/3 cup. The batter is so wet that you can get away with adding a dry ingredient. Again, we’ve never tested this but that’s where we would start. Let us know what you try!
I was thinking cocoa powder and peanut butter. What do you think?
I replaced the milk with a can of coconut milk and making up the rest of the volume with regular milk. It turned out creamy and delicious
Thanks for letting us know coconut milk worked, Kelly! So glad you loved it.