Baked Oatmeal (with mix-in ideas!)

by Sabrina Snyder

Published on

22 Comments

5 from 2 votes
10 servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
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Baked Oatmeal is an easy way to make oatmeal with rolled oats, brown sugar, milk, cinnamon, vanilla and butter. Best baked oatmeal recipe with mix-in ideas!

Our Breakfast Casserole is a favorite go-to quick Breakfast for a crowd. This healthy oatmeal is just as quick, delicious and crowd-sized. It tastes like Oatmeal Cookie you can eat for breakfast guilt-free!

Baked Oatmeal on plate with blueberries

BAKED OATMEAL

Once you try Baked Oatmeal you may never go back to making stove-top or microwave oatmeal again! This one bowl oatmeal recipe is just as easy to mix together in minutes and it comes out perfectly moist and flavorful every time. Make Baked Oatmeal for a holiday breakfast or as a healthy weekly meal prep breakfast option.

Baked Oatmeal in baking dish, uncooked

This simple Baked Oatmeal recipe is great for busy mornings. It comes together in just one bowl with ingredients you have in your fridge and pantry. Our Baked Oatmeal recipe is buttery and sweet, with hints of vanilla, brown sugar, and cinnamon. It truly has that wonderful flavor of fresh baked oatmeal cookies. 

Baked Oatmeal is a warm and satisfying breakfast topped with a little cinnamon sugar or maple syrup. Serve Baked Oatmeal with fresh fruit and berries, like blueberries, apples, peaches, cherries, or bananas. Add warm milk or cream and your favorite chopped nuts for a healthy, hearty breakfast. You could serve this Baked Oatmeal as a dessert with a scoop of Vanilla Ice Cream or Whipped Cream.

Baked Oatmeal in baking dish

Tips for Baked Oatmeal

  • The flavors of this Baked Oatmeal recipe are kept simple so that you easily can pair with any of our mix-in ideas found below.
  • Use rolled oats, instant oats, or steel cut oats for this Baked Oatmeal recipe. You don’t want to use quick oats, or they will overcook and dry out.
  • Don’t let the oat mixture sit too long in the milk mixture before baking or you will get mushy oats.
  • Make a double batch if you want to make this Baked Oatmeal ahead as a meal prep. Bake as usual, cool and store in freezer.
  • You can bake this oatmeal recipe in individual portions for breakfast for one. Prepare as usual and bake in well-greased ramekins for 25-30 minutes, or until set.

MORE EASY BREAKFAST IDEAS

Baked Oatmeal in baking dish with portion removed

VARIATIONS AND MIX-IN IDEAS FOR BAKED OATMEAL

  • Apple Cinnamon Roll Baked Oatmeal: Fold in a 1 cup apple chunks (diced in ½ inch pieces) to oatmeal mixture. Bake as usual. Mix 5 teaspoons melted butter, ½ cup brown sugar, ½ tablespoon ground cinnamon and drizzle over warm oatmeal. Top with vanilla icing.
  • Peanut Butter Banana Baked Oatmeal: Replace 1 egg with 2 ripe bananas and reduce milk to ½ cup. Add ¼ cup creamy peanut butter and mix really well with the wet ingredients before adding dry ingredients. Bake as usual and serve with sliced banana coins.
  • Blueberry Baked Oatmeal: Stir in ½ cup chopped pecans and ½ cup fresh blueberries when you add dry ingredients. Top with another ½ cup blueberries and bake as usual. Try with 1 tablespoon lemon juice for lemon blueberry oatmeal!
  • Bread Pudding Baked Oatmeal: Add a ½ cup raisins (or dried cranberries) and 1 tablespoon orange zest to the oatmeal. Top with the warm vanilla sauce from our Cranberry Bread Pudding recipe.
  • Pumpkin Pie Baked Oatmeal: Replace ½ cup milk with ½ cup Pumpkin Puree and add 1 tablespoon Pumpkin Pie Spice. Serve with graham cracker crumbs and cream.
  • Simple Mix-In Ideas: Add up to a ½ cup of mix-ins like Craisins, flaked coconut shreds, chocolate chips, chopped almonds, walnut pieces, cherries, or mixed berries. Add your favorite fruits like apples, pears, peaches, or mango, diced into bite-size pieces. Mix in ¼ cup nut butters like almond butter, peanut butter, or cashew butter.

MORE DELICIOUS BREAKFAST RECIPES

HOW TO STORE BAKED OATMEAL

  • Serve: This Baked Oatmeal can be kept at room temperature for up to 2 hours before it needs to be refrigerated. Baked Oatmeal is best served warm.
  • Store: Keep Baked Oatmeal covered with plastic wrap or transfer to an airtight container and refrigerate for up to 1 week. Reheat with a couple tablespoons of milk in the microwave, stirring every 30 seconds until hot.
  • Freeze: Once cooled, cover Baked Oatmeal dish with plastic wrap and aluminum foil. Freeze Baked Oatmeal for up to 6 months and thaw overnight in the refrigerator. Reheat in the oven, covered with foil, in the oven on low heat. Stir in milk if too dry.

Baked Oatmeal on plate with blueberries

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Dinner, then Dessert

Baked Oatmeal

Baked Oatmeal is an easy way to make oatmeal with rolled oats, brown sugar, milk, cinnamon, vanilla and butter. Best baked oatmeal recipe with mix-in ideas!
Yield 10 servings
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
Baked Oatmeal on plate with blueberries
PrintRate

Ingredients
 

  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup unsalted butter , melted
  • 1 cup brown sugar , packed
  • 2 teaspoons vanilla extract
  • 3 cups rolled oats
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Instructions

  • Preheat oven to 350 degrees and spray an 8x8 pan with baking spray.
  • Whisk together eggs, milk, butter, brown sugar and vanilla extract until smooth.
  • Add in oats, cinnamon, baking powder and salt and whisk well to combine.
  • Add mixture evenly to your baking dish.
  • Bake, uncovered, for 40-45 minutes, until set in middle.

Nutrition

Calories: 289kcal | Carbohydrates: 40g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 265mg | Potassium: 242mg | Fiber: 3g | Sugar: 23g | Vitamin A: 371IU | Calcium: 105mg | Iron: 1mg
Keyword: Baked Oatmeal

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Baked Oatmeal collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. I am 76 and eating oatmeal and oatmeal raisin cookies all my life, I added ¾ cup white raisins and followed the recipe to the letter. This is the best oatmeal I have ever had in my life, thank you Sabrina!!?

    Reply

  3. So very delicious. Our three kids will have nothing to do with instant oatmeal (sadly, for us) but they scarfed down the baked oatmeal and ran to the kitchen for seconds … on a Monday morning before school and without any of the add-ins! Those will appear in future meals. I lightly greased an 8-in square brownie baking pan and baked at 350 degrees. But after 30 minutes of the 45-min cooking time, the edges became brown to the point that I thought it might soon burn, so I covered it in aluminum foil at that point for the final 15 minutes of baking. Did not reduce heat, to ensure eggs cooked thoroughly, although oatmeal felt like it was already set (firm) in middle. Came out wonderfully. Easily fed family of five and every morsel in the pan was eaten. Thank you, Sabrina! You are our favorite chef!

    Reply

  6. I love so many of your recipes, Sabrina. Thanks for all the work you do. I want to make the Baked Oatmeal but you don’t include what temp to use for the oven. Could you let me know what’s best?

    Thanks!

    Reply

  8. Since I only use a tsp of brown sugar when making 1/2 c oatmeal, how much can I reduce the sugar in the baked oatmeal recipe? I’m trying to cut down on sugar (eliminate as much sugar as possible) from my diet.

    Reply

    1. This is not a “healthier” baked oatmeal, its more like the sweetness and softness of a muffin. You could probably cut the sugar in half and be okay, but I haven’t tested that, so I can’t vouch for it 100%.

      Reply

    2. I am so sorry the comment got lost, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      Lynn, I don’t know how to advise how much to cut down sugar to fit your personal taste, you could certainly try cutting the sugar in half or further if you’re confident that will be enough flavor for you.

      Reply

  10. So for individual servings you prepare as normal then bake in a ramkin. Since this is a 10 serving recipe, how do you cut the recipe into 10ths?

    Reply

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      I put 10 servings as we served with spooned amounts and it was about double what 5 people ate. I wouldn’t bake in individual ramekins with and recommendations from me as I haven’t tested that. The timing would be different.

      Reply

    2. I bake as directed and then divide it into individual serving containers to store in the fridge. There’s only 2 of us but this way, breakfast is ready to reheat whenever we want it.

      Reply