Baked Oatmeal Recipe

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This 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! 

a piece of baked oatmeal on a plate with syrup and 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! 

front view of a piece of baked oatmeal with berries and maple syrup

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. 

overhead view of the labeled ingredients in this Baked Oatmeal Recipe
  • 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. 
overhead view of a piece of Baked Oatmeal with berries and maple syrup

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!

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. 

two overhead photos showing how to make baked oatmeal

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 .

two overhead photos showing how to make baked oatmeal

Next, add the dry ingredients to the wet ingredients and stir until mixture is homogenous (uniform throughout). 

two overhead photos showing how to make baked oatmeal

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. 

To Prepare in Advance

You can make this recipe the night before in two ways:

  1. Make the entire recipe and bake it the night before, then warm it in the morning by covering it with foil and heating it at 300 degrees F until warmed through.
  2. Combine the wet ingredients in one bowl and the dry ingredients in another. Cover both bowls and store the wet ingredients in the refrigerator overnight. Combine them in the morning, pour into the baking dish and bake according to the recipe.
two overhead photos showing how to make baked oatmeal

Serve

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 recipe with a drizzle of pure maple syrup and fresh berries! Other suggestions include:

front view of syrup pouring onto a piece of baked oatmeal with berries

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. 

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. 

front view of a piece of baked oatmeal with berries

Baked Oatmeal Recipe FAQs

Is baked oatmeal healthy?

Yes! This baked oatmeal recipe is loaded with calcium, protein, and fiber making it a nutritious breakfast.

Can you make baked oatmeal the night before?

You can make this recipe the night before in two ways:
Make the entire recipe and bake it the night before, then warm it in the morning by covering it with foil and heating it at 300 degrees F until warmed through.
Combine the wet ingredients in one bowl and the dry ingredients in another. Cover both bowls and store the wet ingredients in the refrigerator overnight. Combine them in the morning, pour into the baking dish and bake according to the recipe.

Do you eat baked oatmeal warm or cold?

This recipe tastes great warm, cold or room temperature. I prefer to eat it warm.

front view of a piece of baked oatmeal with a bite taken out of it

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Baked Oatmeal Recipe

Laura
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! 
5 from 7 votes
Course Breakfast, brunch
Cuisine American
Servings 9 Servings
Calories 231
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F. Grease an 8×8” square baking dish, set aside.
  • In a medium bowl, combine oats, flour, baking powder, 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 ¼ cup (so use 2 ¼ 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.
Prepare in Advance
You can make this recipe the night before in two ways:
  1. Make the entire recipe and bake it the night before, then warm it in the morning by covering it with foil and heating it at 300 degrees F until warmed through.
  2. Combine the wet ingredients in one bowl and the dry ingredients in another. Cover both bowls and store the wet ingredients in the refrigerator overnight. Combine them in the morning, pour into the baking dish and bake according to the recipe.
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. 
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

Serving: 1piece | Calories: 231kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 211mg | Potassium: 231mg | Fiber: 3g | Sugar: 16g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




2 Comments

  1. 5 stars
    This was excellent. My modifications were: subbed 1 tablespoon of corn starch to keep it GF, used 3/4 cup of brown sugar, added 1/4 cup of almond meal, added raisins and baked in my muffin tin. Will make these often and freeze. Thank you!

  2. 5 stars
    Love this recipe! So many baked oat recipes seem to have banana in them (I’m not a fan of cooked banana) so I love the applesauce in this recipe, delicious!