The Best Baked Oatmeal Recipe
How to make baked oatmeal for breakfast with rolled oats! A simple, healthy oatmeal bake recipe that you can customize however you like. Serve plain baked oatmeal with different toppings for variety—or jazz up this base recipe with mix-ins to create all new oatmeal casserole flavors!
Equipment
- 8-inch (1.5-qt) round baking dish (or 9x9-inch baking dish)
Ingredients
Dry Ingredients
- 2½ cups old-fashioned rolled oats
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 2 eggs or flax eggs (or ½ cup applesauce or mashed banana)
- 1½ cups milk of choice
- ⅓ cup maple syrup (or honey, coconut sugar, or brown sugar)
- 2 Tbsp butter or coconut oil melted
- 1 tsp vanilla extract
Mix-Ins & Toppings
- 1-2 cups mix-ins of choice (nuts, berries, fresh fruit, dried fruit, chocolate chips)
- serve with any toppings you like! (i.e., yogurt, nut butter, whipped cream, fruit)
Instructions
- Preheat oven to 350°F (180°C).
- In a bowl, whisk together dry ingredients. Separately, add wet ingredients to a bowl and whisk to combine. Add dry mixture into wet and mix well to integrate.
- If desired, fold in mix-ins of choice.
- Bake 40-50 minutes, until lightly browned and crisped on edges. (A knife should come out mostly clean—it can be a bit moist, but it shouldn’t be soggy. If it is, it needs to bake longer.)
- Cool 10 minutes before serving.
- Serve warm in a bowl on its own, or with toppings like yogurt, whipped cream, nut butter—whatever you like!
Storage & Reheating
- Allow dish to cool completely, then cover and refrigerate. Or cut cooled oatmeal bake into portions and store in airtight containers in the fridge.
- Baked oatmeal will last in the fridge for 4-7 days.
- Reheat individual portions in the microwave for 60-90 seconds, until warmed through. Or reheat in the oven at 350°F (180°C): 15-20 minutes for the full casserole, 5-10 minutes for individual portions.
- To freeze, store the entire casserole in a freezer-safe container, or store individual portions in freezer-safe containers or wrapped in plastic.
Meal Prep
- Method 1: Prep and bake the entire casserole, then store as desired.
- Method 2: Mix and store the dry ingredients the night before, and mix and store the wet ingredients in the fridge so they’re ready. Then, the next day, combine the dry & wet ingredients at the time of baking.
- Don’t mix the dry and wet ingredients together and let the batter sit for too long! The oats will soak up too much of the liquid, which can result in mushy baked oats. Wait to combine the dry and wet mixtures until you’re ready to bake.
- For a larger oatmeal casserole that yields 10-12 servings, double the recipe ingredient amounts and bake in a 9x13-inch dish for 10-15 minutes longer.
Video
Notes
Substitution Notes
- Eggs: Make this a vegan oatmeal bake by using 2 flax eggs (2 Tbsp ground flax + 5 Tbsp water). Or, substitute with ½ cup fruit puree/mash, like applesauce, mashed banana, canned pumpkin, or sweet potato puree (¼ cup per 1 egg).
- Sweetener: Feel free to use maple syrup, honey, coconut sugar, brown sugar, or regular granulated sugar. I typically start with less sweetener at first, then sweeten to taste at the time of eating if needed.
- Butter or Oil: A bit of melted butter or coconut oil adds richness, flavor, and a light, tender texture like a yummy baked good! If preferred, you can omit the butter/oil and the recipe will work just fine—although it will likely turn out a bit less fluffy and comforting.
Nutrition Note:
*Nutrition provided below for baked oatmeal base made with eggs, unsweetened almond milk, maple syrup, and butter—no mix-ins or toppings included.Nutrition
Serving: 1piece | Calories: 240kcal | Carbohydrates: 35g | Protein: 6.5g | Fat: 8.5g | Cholesterol: 72mg | Sodium: 362mg | Fiber: 4g | Sugar: 13g