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Baked Oatmeal: healthy baked oatmeal with rolled oats — Breakfast recipe | AfoodrinkBreakfast

Baked Oatmeal

This cozy baked oatmeal is soft in the middle, lightly crisp at the edges, and easy to slice for busy mornings. Mix it in one bowl, bake it in a square dish, and serve it warm with milk, yogurt, or fruit.

Total

50 min

Servings

6 servings

Level

Easy

Baked oatmeal is a simple breakfast casserole made with rolled oats, milk, eggs, a little sweetener, and warm spices. It tastes like a cross between a bowl of oatmeal and a soft oat bar, but it is much easier to make for a group.

This version uses pantry staples and is flexible. Add berries, chopped apples, nuts, or chocolate chips depending on what you have. The recipe also reheats well, so it is a good choice for meal prep.

Serve it warm from the oven for a relaxed weekend breakfast, or bake it ahead and portion it for school and work mornings.

01What you'll need

Ingredients

11 items · 6 servings

  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon fine salt
  • 2 cups milk, dairy or non-dairy
  • 2 large eggs
  • 1/3 cup maple syrup or packed light brown sugar
  • 3 tablespoons melted unsalted butter or neutral oil, plus more for the dish
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen berries, chopped apple, or sliced banana
  • 1/3 cup chopped walnuts or pecans, optional

02How to make it

Step-by-step

  1. 1. Heat the oven

    Preheat the oven to 350°F. Lightly grease an 8-inch square baking dish or a similar 2-quart baking dish with butter or oil.

  2. 2. Mix the dry ingredients

    In a large bowl, stir together the rolled oats, baking powder, cinnamon, and salt. This helps the baking powder spread evenly, so the oatmeal bakes with a tender texture.

  3. 3. Whisk the wet ingredients

    In a separate bowl or large measuring cup, whisk the milk, eggs, maple syrup or brown sugar, melted butter or oil, and vanilla until smooth. Whisking means beating the ingredients quickly with a fork or whisk to combine them.

  4. 4. Combine the mixture

    Pour the wet ingredients over the oat mixture. Stir until all the oats are moistened. The mixture will look loose and milky at this point; the oats will absorb the liquid as they bake.

  5. 5. Add the fruit and nuts

    Fold in the berries, apple, or banana, plus the nuts if using. To fold, stir gently so the fruit stays mostly whole and does not get crushed.

  6. 6. Fill the dish

    Pour the oatmeal mixture into the prepared baking dish. Spread it into an even layer with a spoon or spatula. If you want a pretty top, scatter a few extra berries or nuts over the surface.

  7. 7. Bake until set

    Bake for 35 to 40 minutes, until the edges look lightly golden and the center is set. Set means the middle no longer looks wet or sloshy when you gently shake the dish.

  8. 8. Rest and serve

    Let the baked oatmeal cool for 5 to 10 minutes before slicing. Serve warm as squares, with a splash of milk, a spoonful of yogurt, or extra fruit if you like.

03From our kitchen

Cook's tips

  • Make-ahead: Mix the dry ingredients and wet ingredients separately the night before. In the morning, combine them, add the fruit, and bake. If you mix everything too far ahead, the oats will absorb the liquid and the texture will be thicker.
  • Storage: Cool completely, then cover and refrigerate for up to 4 days. Reheat single portions in the microwave for 45 to 90 seconds, or warm the whole dish in a 325°F oven until heated through.
  • Freezing: Cut cooled baked oatmeal into squares, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator or microwave from frozen at a lower power so it heats evenly.
  • Oat swap: Use old-fashioned rolled oats for the best texture. Quick oats will work, but the bake will be softer. Steel-cut oats are not a direct swap because they need more liquid and a longer cooking time.
  • Milk options: Dairy milk, oat milk, almond milk, and soy milk all work. Canned coconut milk is richer, so use half coconut milk and half water or regular milk if you want a lighter result.
  • Sweetness: This recipe is lightly sweet. Add 1 to 2 extra tablespoons of maple syrup or brown sugar if you like a sweeter breakfast, or serve with honey at the table.

Cook's note

For a dairy-free baked oatmeal, use non-dairy milk and oil instead of butter. For a nut-free version, skip the nuts and add pumpkin seeds, sunflower seeds, or extra fruit if those fit your needs.

04Frequently asked

Questions & answers

Can I use frozen fruit in baked oatmeal?

Yes. Add frozen berries straight from the freezer; there is no need to thaw them. They may add a little extra moisture, so bake the oatmeal for a few more minutes if the center looks wet.

Can I make baked oatmeal without eggs?

Yes, though the texture will be a little softer. Replace the 2 eggs with 2 flax eggs: mix 2 tablespoons ground flaxseed with 5 tablespoons water and let it sit for 5 minutes before using.

Why is my baked oatmeal mushy?

It may need more time in the oven, or it may have too much liquid from very juicy fruit. Bake until the center is set, and let it rest for at least 5 minutes before slicing so it can firm up.

Can I double this recipe?

Yes. Double the ingredients and bake in a 9-by-13-inch dish. Start checking at 40 minutes; it may need 45 to 50 minutes total depending on your oven and the fruit used.

Is baked oatmeal served hot or cold?

It is usually served warm, but it is also good chilled or at room temperature. If eating it cold, try it with yogurt and fresh fruit.

05Keep cooking

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