Baked Oatmeal Recipe (2024)

By Lidey Heuck

Published Dec. 14, 2023

Baked Oatmeal Recipe (1)

Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Read community notes

A toasty, browned top paired with a moist, tender interior, baked oatmeal offers the best of both textures for a simple yet satisfying breakfast. This easy recipe comes together in one bowl, and just about every component is customizable. Depending on what you have on hand, use fresh, frozen or dried fruit, and mix in some chopped nuts, pumpkin seeds or flaked coconut for a little crunch. Any kind of milk works here, including dairy-free alternatives. The addition of egg makes a fluffier dish and helps bind the oatmeal so it can be easily sliced into squares. Serve a few minutes after cooling, or pop into the fridge (see Tip) to enjoy throughout the week.

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Yield:6 servings

  • 3tablespoons unsalted butter, melted, plus more for greasing
  • 2cups milk (dairy or non-dairy)
  • 1large egg
  • ¼cup brown sugar, lightly packed
  • 2tablespoons maple syrup or honey, plus more for serving
  • teaspoons vanilla extract
  • 2cups old-fashioned oats
  • 1teaspoon baking powder
  • 1teaspoon ground cinnamon
  • 1teaspoon kosher salt (such as Diamond Kosher)
  • 1cup berries or diced banana; ½ cup chopped, dried fruit; or a combination (optional)
  • ½cup chopped, toasted nuts, pumpkin seeds or coconut flakes, or a combination (optional)

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

398 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 29 grams sugars; 10 grams protein; 416 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Baked Oatmeal Recipe (2)


  1. Step


    Heat the oven to 350 degrees and grease an 8-by-8-inch baking pan with butter.

  2. Step


    In a large bowl, combine the milk, egg, brown sugar, maple syrup, melted butter and vanilla; whisk until smooth. Add the oats, baking powder, cinnamon and salt, and stir until combined.

  3. Step


    Pour the mixture into the prepared pan. Sprinkle the fruit and nuts evenly on top, if using. Bake, uncovered, until just set in the center, 35 to 40 minutes. Cool for 5 minutes, then scoop onto plates or cut into squares and serve with additional maple syrup on the side, if desired.


  • Cover leftover baked oatmeal with foil and refrigerate for up to 5 days. Reheat, covered, at 350 degrees for 15 to 20 minutes, until heated through. You can also reheat individual portions in the microwave for 30 seconds to 1 minute.



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Cooking Notes

Pierette VanRyzin - Pittsburgh, PA

Amish oatmeal is a family favorite and a healthy and tasty breakfast. I use less sugar and no maple syrup/honey in the recipe, and allow people to add at the table. Never baked in banana - but have baked in a chopped apple. Sprinkling most of the brown sugar on the top just before baking adds a wonderful crunch. Serve with a ton of toppings on the side - yogurt, milk or cream, berries of all sorts, fresh sliced peaches, toasted and/or candied nuts, syrup, honey, brown sugar.


I'll make this again as it is an easy make-ahead breakfast, and I liked the texture. I found it too sweet so next time I'll hold out the brown sugar and maple syrup and add a sweetener if needed when served.


Here's what I used and added: 1 cup of diced strawberries, 2 scoops of vanilla protein powder, toasted chopped pecans, 1 Tbls chia seeds, and only had quick-cooking oats on hand. This turned out so delicious that it reminded me of a strawberry cobbler.


This was delicious! I struggle to find breakfasts that my kindergartener and husband will eat that isn’t bacon or French toast - we all need more whole grains! This was a huge hit with everyone. I swapped 1/2 cup of oatmeal for 1/4 farro and 1/4 cup quinoa and added chia seeds. I also used agave instead of honey. Added banana, blueberries and raspberries to the top and everyone ate it up. Thank you for the great recipe!

Daniel in Mystic, CT

I have served a version of this for years to overnight guests (recipe doubled in a 9x13 pan), and it's always a hit -- a tasty and relatively healthy alternative to an egg casserole. You can adjust the ingredients and toppings to suit the season and your guests' tastes.

Mary Ann

This is a fabulous recipe! I made it using frozen organic wild blueberries for the fruit, and pecan pieces for the nuts. I might try cutting the cinnamon and brown sugar just a tad next time, plus substitute maple flavor for the vanilla, BUT it was great "as written." Heartfelt thanks from a serious oats fan!


I liked this but next time I will reduce the sugar and salt.


This works well with stevia and/or minced dates in place of brown sugar, and flax meal plus water will do the egg's duty if you're out of or don't eat them. My favorite version includes chopped apple, dried tart cherries, diced walnuts and any form of ginger. Topped with a little molasses and evaporated milk, it feeds the inner child on cold mornings.


Something I started to do: I always read through the notes to see what people have done and what might be good to try but wanted a way to keep the recipe and notes on one piece of paper if possible. So I take a snap of the recipe, put it on a document page and then add the snaps of peoples suggestions for my own use. Also if I remember I also add nutritional info


My mom "invented" her own recipe using banana as the sole sweetener. It was AMAZING and easy to transport on my long commutes. I always packed an "emergency" supply days when work interfered with my ability to get a meal.


I make this and instead of milk I use 1 cup unsweetened applesauce and 1 cup fruit juice.


Baked oatmeal has been my go-to breakfast for years. As noted in the article, the recipe is very forgiving. I suggest starting with what's written and then adjust according to your own tastes. I don't use extra fat, but do add protein powder, as well as ground flaxseed and chia seeds. Amount and type of sweetener depends on the types and amounts of fruit used. After microwaving a portion, I top it with greek yogurt. You can also freeze portions and defrost ON in the fridge.


I prefer my oats soft rather than chewy so I chose to mix everything together and let it sit for minimum 30 minutes before putting it in the oven. Nearly all the liquid was already absorbed before baking and the result was stupendous. I do agree with others that the dish is too sweet for normal breakfasts. I left out the maple syrup & next time will reduce the amt of brown sugar maybe add maple syrup. Also I substituted Chinese 5 spice for just cinnamon- result was spectacular.


This one is a keeper! Took the advice and swapped 1/4 c quinoa and 1/4 c farro for 1/2 c of tithe oatmeal. Used almond milk, fresh raspberries and blackberries and a combo of several different nuts, seed and coconut. Husband LOVED it. Have leftovers for this week. Yum!


This is a wonderful recipe; it's quick and easy to put together and tastes great. I found it perfect as written, offering flexibility for what one has on hand. Leftovers are very good.


This recipe is so good and so adaptable. I reduced the maple syrup and brown sugar to a teaspoon each, added 1 scoop of vanilla protein powder (whey), 1/4 of Gluten free flour, a pinch of cardamom, and a pinch of vanilla. I topped it with unsweetened coconut shreds, a mix of frozen blueberries and peaches, and a mix of roughly chopped pumpkin and sunflower seeds, and pistachio (about a cup in total)


Made as directed with frozen blueberries. Absolutely delicious! Will be making again and again.

June Foster

Delicious, I will make this often and with many variations.


I would agree this is a bit sweet. Next time will eliminate the syrup or brown sugar. I used blueberries, bananas and walnuts. The consistency was more like pudding so dessert for breakfast!


Loved this. I halved the butter and brown sugar because of what I read from other reviewers. I drizzled with honey afterwards and it was amazing - I think I could omit the brown sugar completely. Also didn’t do nuts, but a tablespoon of very dark chocolate chips along with blueberries, blackberries, and a tablespoon of dried cranberries. Delicious! Will make over and over again. I might add protein powder next time as others have mentioned. Love that it’s customizable.


I've made this several times now. If you're using steel cut oats, increasing the milk to 3 cups seems to be the right answer to get a reasonable texture. You might go to 3.5 cups, but I haven't tried that. 2 cups is definitely not enough for steel cut oats.


I made this as written, using blueberries and sliced almonds, and maple syrup on the side. It was delicious, and perfect for this very frosty winter morning!

Debra SF

Doubled recipe and used 1 cup of frozen blueberries. Use more fruit and nuts next time.I cut the salt and sugar down a bit but it was still a little salty.

Ruth D

Omitted all the brown sugar and only used 1 tbsp of maple syrup. Added some raisins and diced apple to the mix and it was delicious! Like an oatmeal bread pudding and definitely sweet enough for breakfast without all the added sugar. Ate in the morning with yogurt, nuts and a little leftover cranberry sauce. I would reduce the amount of cinnamon next time, maybe only 1/4-1/2 tsp (I might add a little almond extract next time too)!

karen b

Perfect in muffin tins too! I made half of the recipe (except for a whole egg) for hubby and me. I used frozen blueberries and toasted pecan pieces on top. Hubby likes sweet, I do not, so I reduced sugar and maple syrup by half and he added maple syrup to his serving. Half recipe yielded six muffins with a smidge leftover. I baked at 350 degrees in the toaster oven for 20 minutes and they came out perfectly. Will make for sleepover company next time!


It’s in the oven, but I think it will be too sweet based on the comments. I added 3 mashed bananas and an extra egg, faux maple syrup and tossed frozen blueberries with some brown sugar for the top. I think the family will love the taste but it might be extra sweet.


For people who love oatmeal this is a great recipe to add interest to our daily bowlful. The recipe is very easy to modify for variety. I left out the brown sugar and still thought it was great.I plan to try it with different liquids, chia seeds, different fruits etc. Also think it will be great for the summer months when a cold breakfast is tasty in place of overnite oats. Though I love cooked oats I don't like the taste of raw overnite oats.

Karen W

Very good, simple recipe. I omitted melted butter, brown sugar, and maple syrup. Added 4oz. unsweetened applesauce, 1/2 cup raisins and 1/2 cup slivered almonds. When done, maple syrup to taste. I reduced the salt to 1/2 tsp, but it was still a little too much. I'll only add 1/4 tsp next time.

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Baked Oatmeal Recipe (2024)


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