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.
Tracy says
I substitute maple syrup for the brown sugar and add pecans and raisins. I bag up individual service gs for a quick snack for work.
This week I’m going to add chia seeds and protein powder. Will also switch it up to dried cranberries and walnuts.
It’s also good with a little vanilla yogurt plopped on top.
Jennifer Billi says
I’ve been eating this on my way to work in the mornings and it was a great quick breakfast. Today I decided to change it up a bit and pretty happy with the results and will try freezing. I changed the applesauce to peanut butter and added 1/2 cup raisins and a 1/2 cup chocolate chips!
Shellie says
I never leave comments much, but I had to tell you these are sooo good! I’ve been having one for breakfast every morning with a little peanut butter on top..(Pregnancy craving..lol). I actually froze a few too and plan to do more before my second little one gets here. Thank you for a wonderful and easy recipe! I followed the recipe exactly, and they turned out perfect! 🙂
Jessica says
Is it supposed to be dry? Mine came out SUPER dry!
Susan says
I had a recipe similar to this one. It called for 2C milk and it was not dry. When baked the oatmeal was firm and easy to cut, but not dry.
Janet says
Can steel cut oats be used instead?
Tammy says
I found this recipe via Pinterest, and made it this morning. So good! Thanks for the recipe!
Shin says
We don’t eat eggs, is there a way to make these without?
Jess says
Milled flax seed can be used in place of eggs. You just have to add warm water to the flax seed and let it sit for a few minutes before mixing it in. The box I bought at Wal-Mart had the directions on the box. I’ve used it when I made banana bread and couldn’t tell the difference.
Susan says
I have successfully used 2 mashed bananas (any size bananas) in place of the oil when making baked oatmeal. More fruit, less fat!
Tammy Kresge says
That’s great thanks for the tip!
Melissa says
Would love to try this but can’t have coconut. Is there something I could use in place of the coconut oil? Thanks!
Tammy says
you can use canola or vegetable oil.
Kris says
Will this work with steel cut oats? My supermarket didn’t have rolled oats. Thanks
Julie says
Love the recipe for crockpot steel cut oats. I can’t wait to try this!!
John L. Carson says
Sound great, but I have read that the use of canola oil is not the best for the body or cell absorption. Is there another type of oil to use? I have used as an oil substitute the same amount of applesauce in cakes and cookies.
Tracy says
It’s not canola oil. It’s coconut oil, which is a “good fat”.
Carrie says
Doing this right now. Thanks!
Libby says
Delicious! I added some slivered almonds to the recipe and that was a great treat. When I served it, I also put golden raisins on top with a little fat free half & half. Yum!
Tammy says
The oatmeal was wonderful. I wanted to try some new items for breakfast & this is one of them. Great recipe. Thanks.
Tammy says
Thanks! So glad you enjoyed it!
sandra says
I tried this recipe but i did not use apple sauce. Instead i tried with banana and two tbs of olive oil. It came out wonderful. Thank you for the idea!
Kathy says
I have made these by the recipe and they are terrific! Has anyone tried this with egg whites only? Just trying to get the fat content a little lower. Thanks for a great blog and such good recipes and ideas.
Mindy says
I am loving this blog! I have learned so much already. I was wondering if you know of the ziplist app? Its a great tool that people can easily save recipes from fantastic blogs like yours. Please consider this feature! 🙂
Carrie says
Ziplist has a “recipe clipper” you can put on your favorites toolbar and “clip” (most) any recipe from any website and save it to your ziplist recipe box! It’s SO great!! Recipes in long blog form are the ones that don’t transfer well.
Sara says
Old fashion oats are the type to use, correct?
Tammy says
Yes the ones I use are called old fashion rolled oats. Have good night.
Yvonne says
I tried it this morning. I am impressed! I was the same – HATED the mushy grossness that was associated with anything oatmeal. I think this might work for me! Thanks for sharing.
Tammy says
Fantastic! So glad you liked it!
Recovering Supermom says
This looks delicious! I can’t wait to try it!