Baked oatmeal is a wholesome, delicious, easy-to-prepare healthy breakfast recipe made with simple pantry ingredients. Stir in fresh fruit, slather with yogurt, or enjoy it with a drizzle of maple syrup. Make a pan on Sunday for a tasty breakfast all week.
In my younger days, I wasn’t an oatmeal fan. Or at least that’s what I thought. Come to find out, all of my oatmeal judgments came from the packets of instant oatmeal that turn into mush once you add hot water.
But then, baked oatmeal came into my life.
Baked oatmeal is different from other oatmeal recipes like overnight oats or stovetop oatmeal. Instead of a creamy texture that you enjoy with a spoon, you bake it in the oven, which results in oatmeal with a firmer texture and structure.
Over the years, I’ve put together numerous baked oatmeal recipes. Some of my favorites include banana baked oatmeal with chocolate chips, pumpkin baked oatmeal, apple cinnamon baked oatmeal, carrot cake baked oatmeal, and blueberry banana baked oatmeal.
However, this simple recipe I’m sharing today is the one I make most often.
Reasons you’ll love this recipe
- Pantry ingredients – Everything you need is probably in your kitchen right now!
- Affordable – Oatmeal recipes are the perfect budget-friendly healthy breakfast.
- Gluten-free – If you’re looking for a delicious make-ahead gluten-free breakfast recipe to add to the meal plan rotation, this is it!
- Versatile – You can enjoy baked oatmeal with maple syrup or get creative with the endless flavor combinations!
- Meal prep – You can either prep the night before to make it in the morning or prepare a pan on Sunday to reheat during the week.
Ingredients
- Rolled oats – this variety of oats are also called old-fashioned oats, and you can find them in the grocery store’s cereal aisle. Rolled oats are naturally gluten-free, but cross-contamination can happen in processing. So, if you have a gluten intolerance or sensitivity, then make sure to purchase rolled oats labeled “certified gluten-free.”
- Cinnamon and pure vanilla extra – both add a delicious layer of flavor to the baked oatmeal recipe.
- Baking powder – this is a rising agent and gives the baked oatmeal volume and lightens up the texture. You can make it without baking powder, but the oatmeal will be dense.
- Coconut sugar – is an unrefined sugar that I use instead of brown sugar in many of my healthy baking recipes. It adds a delicious caramel-like sweetness. You can find this in the baking aisle in the grocery store.
- Eggs – this helps to keep the structure of the oatmeal.
- Coconut oil – I love using coconut oil in baked good recipes. It creates a tender, delicious texture. But, don’t worry, it won’t make the oatmeal taste like coconut.
- Vanilla Greek yogurt – this adds flavor, texture, and extra protein.
- Unsweetened coconut milk – I like to keep this recipe dairy-free, so I either reach for coconut or almond milk. I recommend using unsweetened to prevent any extra sugars from creeping in.
FAQS
It is also called Amish oatmeal; it is rolled oats mixed with milk, baking soda, oil, or butter and then baked until firm yet still soft. The consistency is similar to a bread pudding. It’s fancy enough for brunch but can also be made ahead of time for breakfast during the week.
You can serve it with fruit and nuts, yogurt, nut butter, or keep it simple with maple syrup.
Baked oatmeal is a healthy, affordable breakfast recipe. The star ingredient, wholesome rolled oats, is filled with vitamins, minerals, fiber, and antioxidants. Oatmeal helps with digestion, weight loss, reduces blood sugar, and reduces the risk of heart disease.
Of course, it will depend on all the ingredients you use, but if you keep out the refined sugar and control the fat, then baked oatmeal can undoubtedly become a part of a healthy diet.
No, instant oats will turn into mush after you mix them with the liquid and other ingredients.
No, steel-cut oats require a more extended soaking and cooking time. They will turn out crunchy in a standard baked oatmeal recipe.
Cooking Tips
You can swap oils – Coconut oil is always my favorite to use in baking recipes, but you can use vegetable oil, avocado oil, olive oil, or any oil. You can also use melted butter or ghee. Please note butter will create a crumblier texture.
Melt the coconut oil in the microwave – Coconut oil comes in solid form. To use it in baking recipes, scoop out the amount you want and place it into a glass measuring cup. Microwave the oil for 25 -30 seconds or until it melts. If you end up with more oil than you need, then pour the extra back into the coconut oil container; it will solidify.
Make sure there is enough liquid – After you mix all of the ingredients, the liquid should cover the rolled oats. If the oats seem dry, add a bit more coconut milk until the batter is wet but not soupy. Without enough liquid, the oats will be dry.
Swap in different spices and extract – The cinnamon and vanilla extract create a delicious flavor that goes with all kinds of baked oatmeal toppings. However, if you want to get creative, you can use pumpkin spice, apple pie spice, or a mix of other warm spices. Also, almond extract (½ teaspoon) is tasty.
Let it cool slightly before cutting into portions – Giving the baked oatmeal time to rest after it cooks will make it easier to cut without crumbling.
Prepare into muffins – for perfectly portion out baked oatmeal cups, divided the batter among the cups in a muffin pan, and cook for 28-30 minutes.
Stir nuts or dried fruit – Pecans, almonds, dried cranberries, and blueberries taste great in baked oatmeal; use your favorites.
Stir in fresh fruit – Often, I like to add fresh fruit to the top of baked oatmeal along with some vanilla yogurt. But you can also stir in a cup of berries, grated apple, chopped peaches, or your favorite fruit before baking it.
Supplies
- Mixing bowls
- Spatula or spoons
- 8 or 9-inch baking dish
- Meal prep containers
How to Make Baked Oatmeal
- Start by preheating the oven to 350 degrees.
- In a large bowl, combine the rolled oats, cinnamon, salt, and baking powder. Give the dry ingredients a couple of stirs. You want to distribute all of the spices and oats evenly, so there are no clubs when you pour in the wet ingredients. Set the dry ingredients aside.
- In another large mixing bowl, whisk together the brown sugar and eggs until smooth.
- Into the sugar and egg, whisk in the yogurt, vanilla, and oil.
- Then slowly whisk in the coconut milk.
- Pour the wet ingredients into the dry and stir until everything is combined. If the oats seem dry, then add a little more coconut milk until it covers the oats. You want the batter to be wet but not soupy.
- Spray an 8 or 9-inch baking pan with cooking spray and pour the oat mixture into the baking pan. Using a spatula or spoon and push down the oats so the liquid covers the oats.
- Bake for 30 – 35 minutes or until the center sets. Stick a toothpick or sharp knife into the center of the oatmeal bake, and it will come out clean with only a few crumbs sticking to it when done.
- Remove from oven and let cool for about 3 minutes.
- Serve warm with yogurt, fruit, and pure maple syrup.
How to Store
To meal prep
Baked oatmeal is genuinely a meal prep superstar. First, you can assemble the ingredients into a pan the night before, cover and store it in the refrigerator, and then remove the cover and cook the baked oatmeal when you wake up in the morning.
If you want the oatmeal to be ready for a fast breakfast during the week, then you can cook it on Sunday. After the oatmeal cools, cut into portions and either place into a glass container or storage bag. You can wrap individually in plastic wrap to quickly grab in the morning as your running out the door.
To reheat, place the baked oatmeal on a plate and heat on high for 45 – 60 seconds or until hot.
To freeze
After the oatmeal cooks and cools, cut it into portions, wrap it in plastic wrap, and place it into a freezer bag. Frozen baked oatmeal will stay fresh in the freezer for up to 3 months.
To reheat, remove the plastic wrap and place onto a microwave-safe dish, and heat on high for 1-2 minutes or until hot. It’s helpful to wrap in a paper towel to keep the oatmeal from drying out.
Baked Oatmeal
Equipment
- Mixing Bowls
- Large spoon or spatula
- 8 or 9-inch Baking Dish
Ingredients
- 3 cups rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs beaten
- 1/2 cup coconut sugar
- ¼ cup melted coconut oil
- 1/2 cup vanilla Greek yogurt this is the same amount as a 5.3 ounce container
- 1 teaspoon pure vanilla extract
- 1 1/4 cup unsweetened coconut milk
Instructions
- Start by preheating the oven to 350 degrees. In a large bowl, combine the rolled oats, cinnamon, salt, and baking powder. Give the dry ingredients a couple of stirs. You want to distribute all of the spices and oats evenly, so there are no clubs when you pour in the wet ingredients. Set the dry ingredients aside.
- In another large mixing bowl, whisk together the coconut sugar and eggs until smooth.
- Into the sugar and egg, whisk in the yogurt, vanilla, and oil.
- Then slowly whisk in the coconut milk.
- Pour the wet ingredients into the dry and stir until everything is combined. If the oats seem dry, then add a little more coconut milk until it covers the oats. You want the batter to be wet but not soupy.
- Spray an 8 or 9-inch baking pan with cooking spray and pour the oat mixture into the baking pan. Using a spatula or spoon and push down the oats so the liquid covers the oats.
- Bake for 30 – 35 minutes or until the center sets. Stick a toothpick or sharp knife into the center of the oatmeal bake, and it will come out clean with only a few crumbs sticking to it when done.
- Remove from oven and let cool for about 3 minutes. Serve warm with yogurt, fruit, and pure maple syrup.
Notes
Nutrition
Other Baked Oatmeal recipes
Check out all of my healthy oatmeal recipes
Did you make this recipe?
Have you tried this Baked Oatmeal recipe yet? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it.
Judy hunter says
So easy and very filling, made today i put mine into a slice then cut up and into freezer for quick on the run breakfasts.
Tammy Overhoff says
So happy you love this! I made the blueberry banana baked oatmeal recipe and my kids love it! We eat it all week.
Susan says
I make this often. My family enjoys this recipe. It is healthy and easy to make. You can add fruit on top or mixed in with the ingredients. Nuts are also a nice addition to the recipe. I use whatever oil I have available. I have used coconut oil, canola oil, sunflower oil or corn oil. I don’t notice much difference in flavor. I also use 2C of milk to keep the oatmeal moist and not dry. Thank you for this baked oatmeal recipe.
Carolyn says
This was really good! I added about 1/4 tsp of nutmeg, and an extra tbsp of oil because I only had about 1/3 cup of applesauce. I microwaved the mixture for about 3 minutes before baking, because I happen to like my oatmeal ‘mushy’ and the recipe photos looked a bit dry. I added a handful of cranberries and carob chips, and only baked it for 10 minutes at 350°F. I served it with maple syrup, sugar, cream, and milk.
Next time I might increase the oil and sugar to 1/3 cup each so I don’t need to add milk or cream and maple syrup or sugar on top, and keep the baking directions how I did them. That’s just my preference, though!
Considering the original recipe on Food.com uses 3/4 of brown sugar and about 1/2 stick or so of butter, this recipe is a lot healthier either way!
Your widget won’t let me rate this recipe with anything other than 5 stars on mobile, but I’d actually give it 4 stars for the potential of being quite dry.
Angelica says
Made this recipe today. Followed it exactly, except added fresh chopped peaches and unsweetened coconut. It turned out more wet than I expected, but I attribute that to the fruit.
My 1.5 year old had it for dinner and are every bite! We’ll definitely make it again, and will explore other combinations of fruits and nuts.
Melissa says
I maked these last week and a 2nd batch this evening. They were a huge hit with a husband that doesn’t like oatmeal and picky toddlers 3 and 1. I look forward to trying out your other recipes! 🙂
Debbi says
I made this today had one serving with triple ZERO Coconut Greek Yogurt. It was so good and a filling breakfast. Thanks for the recipe! 🙂