Easy Baked Oatmeal Recipe

Easy Baked Oatmeal Recipe

Easy Baked Oatmeal Recipe
nutritional information (per serving)

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nutritional information
Servings: 6 to 9
amount per serving
% Daily Value*
Saturated Fat 4g22%
59 mg20%
281 mg12%
dietary fiber 3g11%
Total sugar 14g
Vitamin C 0 mg1 %
Calcium 148 mg11%
Iron 2 mg8th %
Potassium 223 mg5%
*The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice.

(Nutritional information is calculated using an ingredient database and should be considered an estimate.)

Baked Oatmeal is a quick and easy way to make a bowl of oatmeal for the whole family. It's an all-in-one casserole made with oats, milk, maple syrup or honey, eggs, and flavorings. Made with ingredients from your pantry, baked oatmeal is a great alternative to packaged instant oatmeal and offers a lot more texture and flavor.

The taste possibilities are limitless. Admixtures can include a cup or two of berries, chopped nuts, chocolate chips, raisins or currants, dried cranberries or chopped dates, or the addition of another fresh or frozen (thawed) fruit. You can also add mashed ripe bananas or about 1/4 cup applesauce to the mixture, or add a few tablespoons of your favorite fruit preserves just before baking.

Baked oatmeal is generally gluten-free, but always check the label on your oatmeal to be sure. If you want, you can even make the dish vegan by using non-dairy milk and an egg substitute. Serve baked oats with yogurt or drizzle with fresh fruit syrup.

“This recipe is like overnight oats but baked, warm and delicious. I love that you can mix and match different flavors here or make the portion at the beginning of the week and have a hot to-go breakfast every morning. I would definitely make this recipe again.” – Tracy Wilk

  • 1/4 Cup unsalted butterplus more for the casserole dish

  • 3 cups oatmeal

  • 1 1/2 teaspoon baking powder

  • 2 teaspoon Cinammon

  • 1/2 teaspoon fine salt

  • 2 large eggs

  • 1 3/4 cups milk

  • 2 teaspoon pure vanilla extract

  • 1/2 Cup maple syrup

  • Fresh or frozen BerryOptional

  • Roughly chopped pecans or walnuts, optional

  • chocolate chips, Optional

  • Maple syrup or yogurt for serving, optional

  1. Gather the ingredients.

    The spruce eats / Julia Hartbeck

  2. Place a wire rack in the center of the oven and heat to 350 F. Grease an 8″ x 8″ or 9″ x 9″ baking dish with butter or cooking spray.

    The spruce eats / Julia Hartbeck

  3. Melt 1/4 cup butter in a small saucepan over low heat or microwave in a microwave-safe bowl until melted. Put aside.

    The spruce eats / Julia Hartbeck

  4. In a large bowl, mix together the oatmeal, baking powder, cinnamon, and salt. Stir to mix the ingredients.

    The spruce eats / Julia Hartbeck

  5. In a medium bowl, whisk together eggs, milk, vanilla, and maple syrup until well combined.

    The spruce eats / Julia Hartbeck

  6. Add the egg mixture and melted butter to the oatmeal and mix until well combined.

    The spruce eats / Julia Hartbeck

  7. If desired, stir in 1 to 2 cups of additional ingredients such as berries, nuts, or chocolate chips.

    The spruce eats / Julia Hartbeck

  8. Pour the oat mixture into the prepared casserole dish and spread evenly. Bake for 35 to 45 minutes until golden and set.

    The spruce eats / Julia Hartbeck

  9. Leave to cool for 5 minutes. To serve, slice the baked oats or arrange on plates, then drizzle with syrup or top with yogurt if desired.

    The spruce eats / Julia Hartbeck

recipe variations

  • Vegan with Flaxseed Eggs: To prepare 2 flax eggs, mix 2 tablespoons of ground flaxseed with 6 tablespoons of warm water. Mix and let stand for about 20 minutes. or until the texture is gelatinous.
  • Add about 1/4 cup pumpkin, applesauce, or mashed banana.
  • Stir a few tablespoons of jam or marmalade into the oatmeal before baking.
  • Use non-dairy milks like coconut, almond, oat, or soy milk.
  • For more servings, double the recipe and bake for the same amount of time in a 9″ x 13″ baking pan or 3-quart casserole dish.
  • Substitute honey for the maple syrup, use brown sugar, or a combination of brown sugar, maple syrup, or honey.

How to store it

  • Cover the remaining baked oats and refrigerate for up to 3 to 4 days.
  • Microwave individual servings with a small amount of milk, stirring every 20 seconds until hot.

Can I use oatmeal for baked oatmeal?

While there are recipes for baked oatmeal made from oatmeal, they have different texture and moisture requirements, making them not a one-to-one substitute for the oatmeal in this recipe.

Do I have to use baking powder for baked oatmeal?

Baking soda is a leavening agent and brightens baked oatmeal. Without baking powder, the dough can be a bit firmer.

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