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!
Preheat oven to 350 degrees F. Grease an 8x8” 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.
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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 AdvanceYou 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.
StoreStore leftover baked oatmeal in an airtight container in the refrigerator for up to 5 days. FreezeThis 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. ReheatYou 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.