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My Baked Oatmeal is So Good!
Baked oatmeal is my jam. I make it so many different ways like my peanut butter banana baked oatmeal, blueberry baked oatmeal, cranberry pecan baked oatmeal, berry banana baked oatmeal…you get the point! I love oatmeal so much, I even started my own oatmeal company!
All of those baked oatmeals I’ve shared have a distinct flavor in them and I always get asked about substitutions if someone doesn’t like bananas or cranberries, for example. So I decided to make this simple baked oatmeal that’s a great basic, go-to recipe.
Baked Oatmeal Ingredients
- Eggs: Try room temperature eggs; they mix better. You could try making 2 flax eggs and using those instead.
- Milk: I usually use whole milk, but you can use any type of milk, including almond or oat.
- Sugar: If you prefer to sweeten this recipe naturally, you can substitute maple syrup or honey.
- Butter: I always use unsalted butter and add salt myself. Melted vegan butter or coconut oil would also work.
- Spices: For this recipe, I keep it simple with vanilla extract, cinnamon, and salt.
- Oats: Use old-fashioned, rolled oats for this recipe.
- Baking powder: Use aluminum-free if you can to avoid any possible issues with a metallic taste.
How to Make Baked Oatmeal
Baked Oatmeal Recipe
Baked Oatmeal is made with old-fashioned oats, a little milk, an egg to bind, simple spices, and vanilla extract for some flavor. Mix and bake for about 30 minutes.
Ingredients
- 2 large eggs
- 1 cup whole milk
- ½ cup light brown sugar
- 2 tablespoons melted butter plus more for greasing the baking dish
- 2 teaspoons vanilla extract
- 2 cups rolled oats
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions
- Preheat the oven to 375°F and grease an 8×11 baking dish with a little melted butter.
- In a large bowl, whisk the eggs, milk, sugar, butter, and vanilla until well combined.
- Add the oats, baking powder, cinnamon, and salt and stir to combine with the wet ingredients.
- Transfer to the greased baking dish. Bake uncovered until the top of the oatmeal is golden and the mixture is set, about 35-40 minutes. Remove and allow it to cool for 5 minutes before slicing and serving.
Notes
Storage: This recipe will keep in an airtight container in the fridge for up to 5 days. You could also cover the baking dish with foil or plastic wrap. I recommend reheating individual portions for a minute or so in the microwave or warming the whole baking dish in a 350°F oven for about 10 minutes.
Nutrition
Serving: 1square, Calories: 192kcal, Carbohydrates: 29g, Protein: 5g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 52mg, Sodium: 280mg, Potassium: 156mg, Fiber: 2g, Sugar: 15g, Vitamin A: 197IU, Vitamin C: 0.01mg, Calcium: 113mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Diet: Gluten Free
Cuisine American
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Additions
- Chocolate. I’ll never say no to chocolate. You could stir in ¼ to ⅓ cup mini chocolate chips before baking or just sprinkle the top of the oatmeal with as many chocolate chips as you’d like.
- Fruit. I often add fruit to this recipe! My go-to’s include mixing in 1 cup of frozen blueberries or topping the oatmeal with sliced strawberries and banana.
- Nut butter and jam. My kids love PB&J sandwiches, and swirling peanut butter and jam into the oatmeal before baking is a fun take on them! You could use almond, cashew, or sunflower seed butter, too.
- Nuts and seeds. For texture (and healthy fats and protein!), mix in ¼ cup of chia seeds or ½ cup of chopped walnuts or almonds.
Recipe Tips
- Make it in one pan. If you want to have cleaner cuts and easier clean-up, I recommend using a bowl for dry ingredients and another for wet ingredients and combining everything. But if you’re not worried about that, you can throw all the dry ingredients in the baking dish, add the wet ingredients on top and just mix it all together.
- Don’t forget to grease the baking dish. If you do, the oatmeal will stick to it. If I have one, I’ll use a butter wrapper to grease the baking dish. I find it has the perfect amount of leftover butter on it for the job!
- Don’t use quick oats. Quick oats have a finer texture and are par-cooked, so they cook faster and soak up more moisture than old-fashioned, rolled oats. With baked oatmeal, quick oats will make it too dry.
- Don’t slice it immediately. If you try to slice the baked oatmeal as soon as it comes out of the oven, it’ll be crumbly. Letting it cool for just 5 minutes means you’ll be able to easily lift out pieces!
Serving Ideas
- Fresh fruit (like strawberries, bananas, blueberries, or raspberries)
- Strawberry Sauce
- Homemade Nutella
- Strawberry Chia Jam
