This healthy baked oatmeal recipe is an easy, delicious, and filling breakfast. Baked oats are made with a handful of nutritious ingredients, flavored with cinnamon and vanilla and can be made ahead and reheated in the morning! Serve it with a drizzle of maple syrup and some fresh berries!
Baked Oatmeal is a healthy, cozy breakfast that is perfect any time of the year. And this particular baked oats recipe is the best you’ll ever try! Serve it with a drizzle of maple syrup and some fresh berries for pure breakfast bliss!
In this baked oatmeal recipe a handful of nutritious ingredients are flavored with cinnamon and vanilla for a delicious and filling breakfast that will keep you full until lunch. Plus, it can be made ahead and reheated in the morning, and freezes well!
Baked Oatmeal Recipe: Ingredients & Substitutions
This baked oats recipe is extremely versatile. You can tweak it to fit just about any dietary need and it still comes out amazing.
- Old-fashioned oats. Quick-cooking oats also work well in this recipe, just decrease the amount by 1/4 cup (so use 2 1/4 cups quick-cooking oats). Note that the texture will be a little lighter and less chewy.
- All-purpose flour. Gluten-free all-purpose flour can be used for a gluten-free variety. Whole wheat flour, spelt flour, etc. also taste great.
- Butter. I love the buttery flavor of this baked oatmeal, however you can substitute coconut oil, ghee, vegan butter, etc. to make it dairy-free.
- Applesauce. If you don’t have applesauce on hand you can substitute 1 cup of mashed banana. You can also try pumpkin, sweet potato, etc. however you may need to increase the sugar if you use an ingredient that isn’t naturally sweet.
- Brown sugar. Any granulated sugar works well. I love the flavor of brown sugar but you can use white sugar, coconut sugar, etc.
- Milk. Again, any milk can be used in this recipe. We use whole milk or almond milk, but 2%, coconut milk, etc. also work great. Just remember the higher the fat content of your milk variety, the richer and creamier the baked oatmeal will taste.
How to make Baked Oatmeal
This baked oatmeal recipe is very easy to make, but as always we’ll walk through the process step-by-step. And don’t forget to watch the video!
Combine dry ingredients
The first step in this baked oatmeal recipe is to combine the dry ingredients. I prefer to do this for two reasons: 1) measuring dry ingredients first means you don’t have to wash the measuring cups/spoons after measuring the wet ingredients. 2) it ensures that the dry ingredients are evenly combined, and therefore will be evenly distributed in the baked oatmeal.
Combine wet ingredients & sugar
Next, in a large bowl, whisk together eggs, melted butter, applesauce, vanilla and brown sugar until smooth. Make sure there are no lumps of brown sugar left in the mixture. Then, add the milk and whisk to combine .
Combine dry & wet ingredients
Next, add the dry ingredients to the wet ingredients and stir until mixture is homogenous (uniform throughout).
Bake
Once the batter is ready, pour it into an 8×8″ square baking dish and bake for about 30 minutes, or until the top is set and slightly puffed. Then, let the baked oats cool on a wire rack for at least 20 minutes before serving.
Serve your Baked Oatmeal
Once the baked oatmeal has cooled slightly, cut into squares and serve. For adult servings, cut it into 9 squares, for kid-sized servings 16 square is a great choice.
We love eating this healthy baked oatmeal recipe with a drizzle of pure maple syrup and fresh berries! Other suggestions include:
- Enjoy it with a dollop of homemade whipped cream for an extra special treat.
- Slather it with homemade peanut butter or vanilla almond butter for some extra protein and fat to keep you full even longer.
- Spread some homemade cinnamon honey butter over your slice.
Store
Store leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days.
Freeze
This baked oatmeal recipe freezes beautifully. I recommend individually wrapping slices of the baked oatmeal in plastic wrap and storing them in an airtight container in the freezer. It will last for up to 2 months in the freezer.
To reheat:
You can reheat these baked oats in the microwave or in the oven set to 350 degrees F until the middle is warm. You can also remove a slice of baked oatmeal from the freezer and let it thaw in the refrigerator overnight.
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Baked Oatmeal Recipe
Ingredients
- 2 ½ cups old-fashioned oats
- 2 TBS all-purpose flour
- 1 tsp baking powder
- ½ tsp sea salt
- 2 tsp ground cinnamon
- ¼ cup salted butter melted
- 2 eggs
- 1 tsp pure vanilla extract
- ½ cup unsweetened applesauce
- ½ cup brown sugar
- 1 ½ cups milk (whole, 2%, almond, coconut, etc.)
Instructions
- Preheat oven to 350 degrees F. Grease an 8x8” square baking dish, set aside.
- In a medium bowl, combine oats, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, whisk together eggs, melted butter, applesauce, vanilla and brown sugar until smooth.
- Add milk and whisk to combine.
- Add dry ingredients to the wet ingredients and stir until combined.
- Pour batter into prepared baking dish.
- Bake in the preheated oven for 35-40 minutes, until the top slightly puffs up and is set, and springs back when lightly pressed.
- Let cool for at least 15 minutes.
- Serve warm with a drizzle of maple syrup and fresh berries.
Video
Notes
Ingredient Substitutions
- Old-fashioned oats. Quick-cooking oats also work well in this recipe, just decrease the amount by 1/4 cup (so use 2 1/4 cups quick-cooking oats). Note that the texture will be a little lighter and less chewy.
- All-purpose flour. Gluten-free all-purpose flour can be used for a gluten-free variety. Whole wheat flour, spelt flour, etc. also taste great.
- Butter. I love the buttery flavor of this baked oatmeal, however you can substitute coconut oil, ghee, vegan butter, etc. to make it dairy-free.
- Applesauce. If you don't have applesauce on hand you can substitute 1 cup of mashed banana. You can also try pumpkin, sweet potato, etc. however you may need to increase the sugar if you use an ingredient that isn't naturally sweet.
- Brown sugar. Any granulated sugar works well; white sugar, coconut sugar, etc.
- Milk. Any milk variety can be used in this recipe. We use whole milk or almond milk, but 2%, coconut milk, etc. also work great.
How to store baked oatmeal:
Store leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days.How to Freeze Baked Oatmeal:
This baked oatmeal recipe freezes beautifully. I recommend individually wrapping slices of the baked oatmeal in plastic wrap and storing them in an airtight container in the freezer. It will last for up to 2 months in the freezer.To reheat:
You can reheat these baked oats in the microwave or in the oven set to 350 degrees F until the middle is warm. You can also remove a slice of baked oatmeal from the freezer and let it thaw in the refrigerator overnight.Nutrition
If you love this recipe, try these…
If you love this baked oatmeal recipe, I suggest giving these a whirl:
- These healthy breakfast bars are my favorite recipe of all time. I eat one every morning and have for over 10 years.
- Peanut butter banana baked oatmeal is a nut-butter lovers dream, oh and this chocolate peanut butter baked oatmeal tastes like dessert but it’s healthy!
- In the fall, try this pumpkin baked oatmeal or cinnamon apple baked oatmeal.
- Summertime calls for this blueberry baked oatmeal!
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