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.

square of baked oatmeal on a white plate

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 included, LOVES it. Busy parents certainly appreciate the convenience!

overhead image of baked oatmeal in white 9x13 baking dish

ingredients in baked oatmeal

Video Tutorial: How to Make 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.

2 images of baked oatmeal mixture in a glass bowl and in white baking dish before baking

berry baked oatmeal in a white casserole baking dish

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!

close up image of healthy baked oatmeal in baking dish

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!)

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.

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square of baked oatmeal on a white plate

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.

pice of baked oatmeal on a white plate with toppings


  1. 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

    1. Trina @ Sally's Baking Addiction says:

      Thanks for letting us know coconut milk worked, Kelly! So glad you loved it.

  2. 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. 🙂

  3. Love this recipe! Could this be made in a silicon muffin tin?

    1. Lexi @ Sally's Baking Addiction says:

      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!

  4. 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!

  5. 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!!

  6. 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?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kassie! 1/3 cup total. Enjoy!

  7. Melanie Fitzgibbon says:

    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 !

  8. 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.

  9. 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.

  10. Made this with apples and walnuts. SOOOOOOOO GOOOOOOOD!

    How should it be stored?

    1. Hilari @ Sally's Baking Addiction says:

      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!

  11. could I bake this in a 9″ round pan?

    1. Lexi @ Sally's Baking Addiction says:

      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.

  12. 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?

    1. Lexi @ Sally's Baking Addiction says:

      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.

  13. 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.

    1. Lexi @ Sally's Baking Addiction says:

      We’re thrilled you enjoyed this baked oatmeal, JD! Thank you for your kind words and positive feedback.

  14. 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.

  15. 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!

  16. Crazy good. Dessert for breakfast

  17. Tried it, i can belive how yummy it is but would have loved it a little dryer for an on the go breakfast

  18. 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!

  19. I made this recipe in a 11×7 pan. How many servings does it make to use the calculation that you have on it?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Pam, it yields 9 servings.

  20. What a great recipe! Do you think one could substitute the apple sauce with pumpkin puree?

    1. Stephanie @ Sally's Baking Addiction says:

      Sure can. See the pink box right above the recipe that’s called “Craving Pumpkin Oatmeal?”

  21. Wonderful recipe i have made it twice now once with strawberries and blueberries , today I tried blackberries and peaches

  22. Can I add an extra egg if I do t have unsweetened applesauce?

    1. Trina @ Sally's Baking Addiction says:

      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!)

  23. 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?

    1. Trina @ Sally's Baking Addiction says:

      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!

  24. 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!

  25. 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

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