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Baked Oatmeal Recipe
This easy, healthy Baked Oatmeal Recipe whips together oats, fruit, and warm spices into a cozy, make-ahead breakfast casserole that’s gluten-free optional.
When crisp mornings call for something heartwarming, this baked oatmeal delivers. Think of it as oatmeal that got promoted—baked until golden, fragrant with cinnamon, and dotted with juicy apples or berries. It’s a one-dish wonder, ready to feed a family or a crowd, and doubles as meal prep for busy weeks. At fifty, I’ve tested dozens of breakfasts; this one rose to the top for taste, texture, and sheer simplicity.
Full Recipe Introduction
Baked oatmeal sits at the sweet spot between granola and coffee cake. You mix oats with milk, an egg, a touch of brown sugar, then stir in fruit or nuts and bake. The result? A warm, slightly custardy interior edged with crisp oatmeal bits—like a warm hug in a bowl. Nutritionists note that oats are loaded with soluble fiber (4g per serving!), which can help lower cholesterol. Add in seasonal produce, and you’ve got a naturally sweet, nutrient-dense breakfast or snack.
You know what really seals the deal? Make-ahead ease. On Sundays, I assemble this in a greased 8×8-inch dish, cover it, and pop it in the fridge. Monday morning, it goes straight from fridge to oven, and by the time I’ve sipped my first cup of tea, breakfast is bubbling away. Plus, this recipe is supremely flexible—swap apples for blueberries in summer or stir in pumpkin puree come October. Let’s get started with why you’ll fall for this baked oatmeal recipe.
Why You’ll Love This Recipe
- Hearty, fiber-packed breakfast that keeps you full till lunch
- Make-ahead convenience—prep the night before and bake in the morning
- Customizable with fruits, nuts, or chocolate chips
- Gluten-free option with certified oats and dairy-free milk
- Feeds 6–8 people—perfect for families or brunch gatherings
- Under 300 calories per serving (without toppings)
- Uses pantry staples you probably have on hand
- Kid-friendly texture—no spoon-lickers left behind
- Hands-off baking, minimal cleanup—just one casserole dish
Now, let’s talk ingredients.
Ingredients
• 2 cups old-fashioned rolled oats (Bob’s Red Mill or any brand; gluten-free if needed)
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• ¼ cup brown sugar (or coconut sugar for lower glycemic)
• 1 large egg (room temperature – for better lift)
• 2 cups milk (whole, almond, oat milk)
• ¼ cup plain Greek yogurt (adds creaminess—sub skip for dairy-free yogurt)
• 2 tablespoons melted unsalted butter (or coconut oil)
• 1 teaspoon pure vanilla extract
• 1 cup chopped apples (Granny Smith or Fuji) or mixed berries
• Optional: ½ cup chopped nuts (pecans, walnuts) or ¼ cup mini chocolate chips
Tips:
- Use whole milk Greek yogurt for extra creaminess.
- If you like a slightly crisp top, stir in 1 tablespoon of oats after pouring into the dish.
- For extra fiber, toss in a tablespoon of chia or flax seeds.
Directions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish (or a 9-inch pie plate). I love my Lodge cast-iron for even browning.
- In a large bowl, whisk oats, baking powder, salt, cinnamon, and brown sugar—this dry mix unlocks even flavor.
- In another bowl, beat the egg, then whisk in milk, yogurt, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry, stirring gently until every oat flake is coated.
- Fold in chopped apples (or berries); if you skip fruit, swirl in 2 tablespoons of your favorite nut butter.
- Transfer the mixture to your prepared dish, smoothing the top. If you want a little crunch, sprinkle extra oats or nuts on top.
- Bake 35–40 minutes until the center is just set and the edges turn golden brown—look for bubbling sides.
- Let rest 10 minutes (this helps slices hold their shape), then cut into squares or scoop into bowls.
Servings & Timing
Yield: Serves 6–8
Prep Time: 10 minutes
Bake Time: 35–40 minutes
Rest Time: 10 minutes
Total Time: About 55 minutes
Pro tip: If your oven runs cool, add 5 extra minutes. For higher altitude, drop bake temp by 10°F.
Variations
• Berry Delight: Swap apples for 1½ cups fresh blueberries and raspberries.
• Banana Nut: Mash one ripe banana into the wet mix, and stir in ½ cup chopped walnuts.
• Chocolate Chip: Toss in ¼ cup mini chocolate chips and a pinch of sea salt on top.
• Vegan Twist: Replace egg with flax “egg” (1 tbsp ground flax + 3 tbsp water) and use plant-based milk/yogurt.
• Pumpkin Spice: Add ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice.
• Savory Style: Omit sugar, stir in cooked sausage crumbles, shredded cheese, and chopped chives.
Storage & Reheating
• Fridge: Store cooled leftovers in an airtight container up to 5 days.
• Freezer: Slice and freeze in single portions for up to 3 months—wrap in parchment then foil.
• Reheat: Microwave a serving 45–60 seconds or warm in a 300°F oven for 8–10 minutes.
• Make-ahead: Assemble, cover, and refrigerate overnight; bake in the morning (add 5 extra minutes).
Notes
I’ve found that letting the batter rest 5 minutes before baking helps the oats hydrate evenly—no gummy spots. If you prefer a chewier texture, soak oats in milk for 15 minutes. When testing, I discovered a sprinkling of coarse sugar on top gives a lovely sparkle and crunch. Feel free to adjust sweetness: just 2 tablespoons of sugar works if you’re topping each slice with maple syrup or honey.
FAQs
Q: Can I use steel-cut oats?
A: Steel-cut need more time and liquid; soak overnight and bake closer to 1 hour at 350°F.
Q: How do I keep this gluten-free?
A: Choose certified gluten-free rolled oats and double-check your baking powder.
Q: My top browned too fast—what now?
A: Tent loosely with foil for the last 10 minutes of baking.
Q: Can I replace brown sugar with honey or maple syrup?
A: Yes—reduce milk by 2 tablespoons when using ¼ cup liquid sweetener.
Q: Will it work in muffin tins?
A: Absolutely—fill 12 muffin cups and bake 20–25 minutes for on-the-go bites.
Q: Why is my center undercooked?
A: Your dish might be too deep—use a wider pan or add 5–10 minutes bake time.
Q: Can I add protein powder?
A: Stir in 1 scoop unflavored or vanilla; you may need extra liquid to keep texture soft.
Q: How do I reheat from frozen?
A: Thaw in fridge overnight or microwave on defrost for 1–2 minutes, then warm normally.
Conclusion
Warm, wholesome, and endlessly adaptable, this Baked Oatmeal Recipe is your new shortcut to a hearty breakfast. Give it a whirl—mix in your favorite fruits or nuts, and let me know how you customize it! Drop a comment, snap a pic, or explore more easy breakfast casseroles on my blog. Happy baking!
Baked Oatmeal Recipe
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/4 cup brown sugar or coconut sugar for lower glycemic
- 1 large egg room temperature
- 2 cups milk whole, almond, oat milk
- 1/4 cup plain Greek yogurt adds creaminess—sub skip for dairy-free yogurt
- 2 tablespoons melted unsalted butter or coconut oil
- 1 teaspoon pure vanilla extract
- 1 cup chopped apples Granny Smith or Fuji) or mixed berries
- 1/2 cup chopped nuts pecans, walnuts) or 1/4 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F and grease an 8×8-inch baking dish or a 9-inch pie plate.
- In a large bowl, whisk oats, baking powder, salt, cinnamon, and brown sugar.
- In another bowl, beat the egg, then whisk in milk, yogurt, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry, stirring gently until every oat flake is coated.
- Fold in chopped apples (or berries) and optional nuts or chocolate chips.
- Transfer the mixture to your prepared dish, smooth the top, and bake for 35–40 minutes until golden.
- Let rest for 10 minutes, then cut into squares or scoop into bowls to serve.
