The kitchen smells like cinnamon and warm maple syrup, and there's a golden pan of baked oatmeal cooling on the counter. It's soft, almost custardy in the center, with little pockets of jammy berries throughout. This is the kind of breakfast that makes Monday mornings feel a little less frantic.
I've been making this one-bowl baked oatmeal for years now, and it's become one of those recipes I turn to when I need something wholesome, filling, and ready to grab all week long. No fancy equipment, no complicated steps, just a big bowl and some ingredients you probably already have tucked away in your pantry.
The Morning Amelia Tried to "Help"
Last Saturday, Amelia spotted me pulling out the mixing bowl and immediately announced she wanted to help make breakfast. She's seven, and her version of helping usually involves more chaos than actual assistance, but I handed her the whisk anyway.
"Can I crack the eggs?" she asked, already reaching for the carton.
I watched as she tapped one against the counter a little too enthusiastically. Half the shell ended up in the bowl. We fished it out together, laughing, and she managed the second egg perfectly. Then came the berries. I'd set out a bowl of frozen blueberries and raspberries, and she kept sneaking them into her mouth instead of the batter.
"Amelia, we need those for the recipe."
"I'm taste-testing," she said, completely serious, a purple stain already forming at the corner of her mouth.
When the berry baked oatmeal finally came out of the oven, she took one bite and looked up at me with wide eyes. "Mom, this tastes like dessert for breakfast." And honestly? She wasn't wrong Best Mixed Berry Crisp With Frozen Berries Recipe.
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Baked Oatmeal Ingredients
See recipe card below this post for ingredient quantities
Milk: Use whatever you have, dairy or nondairy. I usually reach for whole milk or oat milk, but almond milk and soy milk both work well too.
Eggs: These help bind everything together and give the Baked Oatmeal its custardy texture. You need two large eggs for one batch.
Pure maple syrup: This is your main sweetener. It adds a gentle, natural sweetness without being cloying. You could use honey instead, but maple syrup gives a warmer flavor.
Unsalted butter: Melted and slightly cooled. This adds richness and helps create that tender, moist texture. For a dairy-free version, use coconut oil or your favorite plant-based butter.
Unsweetened applesauce or mashed banana: Either one works here. They add moisture and a subtle fruity sweetness. I tend to use whatever I have open in the fridge.
Old-fashioned whole rolled oats: The star of the show. Don't use quick oats or steel-cut oats here; you need the regular rolled oats for the right texture.
Baking powder: Just a teaspoon to give the oatmeal a bit of lift as it bakes.
Ground cinnamon: Adds warmth and depth. If you love cinnamon, you can bump this up to a teaspoon and a half.
Pure vanilla extract: A little goes a long way in making everything taste homey and comforting.
Salt: Don't skip it. A quarter teaspoon balances the sweetness and brings out all the other flavors.
Fresh or frozen mixed berries: Blueberries, raspberries, blackberries, whatever you like. Don't thaw them if they're frozen; they'll release too much moisture.
Optional topping: Chopped walnuts or pecans add a nice crunch and toasty flavor. You can sprinkle them on top or fold them into the batter.
How to Make Baked Oatmeal
1: Preheat and prep your pan.
Adjust your oven rack to the lower third position and preheat to 350°F. Grab a 9x9 inch square pan or an 11x7 inch rectangle pan and give it a good spray with nonstick spray. Any dish that holds around 3 quarts works fine. Just don't use an 8x8 inch pan; it's too small and the batter will overflow.
2: Mix everything in one bowl.
In one large mixing bowl, whisk together the milk, eggs, maple syrup, melted butter, and applesauce until smooth. Add the oats, baking powder, cinnamon, vanilla, and salt. Whisk again until everything is well combined. Fold in the berries gently so they're evenly distributed. Pour the whole mixture into your prepared pan. If you're using nuts, either fold them in now or sprinkle them across the top.
3: Bake until almost set.
Slide the pan into the oven and bake for about 36 minutes. You're looking for the center to appear almost set for that soft, creamy texture. It should still jiggle just slightly when you gently shake the pan. If you prefer a drier, more solid oatmeal bake, keep baking until the center is completely firm, maybe another 5 to 8 minutes.
4: Cool and serve.
Let it cool for about 5 minutes before you dive in. You can spoon it out while it's still warm and soft, or let it cool completely and slice it into neat squares. Serve with a dollop of yogurt, a drizzle of extra maple syrup, or just eat it plain. It's delicious any way you serve it.
5: Store for the week.
Cover any leftovers tightly with plastic wrap or transfer them to an airtight container. They'll keep in the fridge for up to a week. Reheat individual portions in the microwave for 30 to 45 seconds.
Substitutions and Swaps
This recipe is forgiving, and you can easily adapt it based on what's in your pantry.
Dairy-free: Use your favorite nondairy milk and replace the butter with melted coconut oil or vegan butter. The texture stays just as good.
Less sweet: Cut the maple syrup down to ⅓ cup if you prefer a less sweet breakfast. The berries and banana still add natural sweetness.
Different fruit: Skip the berries and use diced apples, chopped pears, or even dried cranberries. Fresh peaches in the summer are wonderful too.
Nut-free: Leave out the nuts entirely, or replace them with seeds like pumpkin seeds or sunflower seeds for a bit of crunch.
Extra protein: Stir in a scoop of your favorite protein powder with the dry ingredients, or serve each portion with a spoonful of nut butter on top.
Chocolate chip version: Fold in ½ cup of chocolate chips along with (or instead of) the berries. It turns this into more of a treat, and kids go wild for it.
Equipment For Baked Oatmeal
You don't need anything fancy for this make-ahead oatmeal recipe:
A 9x9 inch square pan or 11x7 inch rectangle pan. Really, any 3-quart baking dish works. I've even used a round pie dish in a pinch.
One large mixing bowl. That's it for dishes. Everything gets mixed in one place.
A whisk. For combining the wet ingredients and stirring in the oats.
Nonstick spray. To keep everything from sticking.
Your oven. Preheated to 350°F.
Storage and Reheating Tips
This is one of those recipes that tastes even better the next day, once the flavors have had time to settle.
In the fridge: Store covered for up to one week. I like to cut it into individual portions and stack them in a container with parchment paper between each layer. That way, I can grab one piece at a time.
Reheating: Microwave a single portion for 30 to 45 seconds until warmed through. You can also reheat it gently in a 300°F oven if you're warming up several pieces at once.
Freezing: This freezes really well. Wrap individual portions in plastic wrap, then place them in a freezer-safe bag. They'll keep for up to three months. Thaw in the fridge overnight and reheat as usual.
Room temperature: If you're packing this for a lunchbox or taking it on the go, it's perfectly fine to eat at room temperature. The texture holds up well even when it's not warm.
Top Tip
I've learned that the key to perfect soft Baked Oatmeal is pulling them from the oven when the center still looks slightly underdone. It seems counterintuitive, but the residual heat continues cooking the oatmeal as it cools, and you end up with that ideal tender, almost creamy texture.
The first time I made this, I Baked Oatmeal it until it was completely set, and while it was still good, it was a bit dry. Now I watch for that subtle jiggle in the middle and pull it out right away. That's when you get the bread-pudding-like consistency that makes this so addictive.
My mom taught me that trick years ago with brownies, and it turns out it works just as well with baked oatmeal. Sometimes the best lessons come from slightly underbaking things.
Why You'll Love This Baked Oatmeal
This healthy baked oatmeal has become my go-to for busy weeks. Here's why it works:
It's genuinely one bowl. No separate wet and dry ingredients, no extra dishes. Everything gets whisked together in about five minutes, and you're done with prep.
The texture is perfect. Soft, creamy, almost pudding-like in the center. If you prefer a firmer texture, you can bake it a few minutes longer until it's completely set.
It reheats beautifully. Make it on Sunday, and you've got breakfast sorted through Thursday. Just pop a square in the microwave for 30 seconds, and it tastes freshly Baked Oatmeal.
It's naturally adaptable. Swap the berries for diced apples and add extra cinnamon. Use banana baked oatmeal by increasing the mashed banana. Make it dairy-free with almond milk and coconut oil. The base recipe is flexible enough to handle whatever you have on hand.
Kids actually eat it. Even picky eaters tend to like this one. The maple baked oatmeal sweetness and soft texture make it approachable, and you can customize mix-ins based on what your family likes Delicious Cinnamon Roll Cookies Recipe.
FAQ
How long to cook Baked Oatmeal in the oven?
Bake at 350°F for about 36 minutes, or until the center appears almost set. If you like a firmer texture, bake for an additional 5 to 8 minutes until fully set. Every oven is a little different, so start checking around 35 minutes.
How to know if baked oatmeal is done?
The edges should be lightly golden and pulling away from the sides of the pan slightly. The center should jiggle just a bit when you gently shake the pan. If you prefer a drier texture, wait until the center is completely firm and no longer jiggles. A toothpick inserted in the middle should come out mostly clean, with just a few moist crumbs.
Can baked oatmeal be made the night before?
Absolutely. You can mix everything together the night before, cover the bowl, and refrigerate it overnight. In the morning, give it a quick stir, pour it into your prepared pan, and bake as directed. You might need to add an extra minute or two to the baking time since the batter will be cold. This is perfect for meal prep oatmeal routines.
Can you eat baked oats cold in the morning?
Yes, it's delicious cold straight from the fridge. The texture is a bit denser when it's cold, almost like a granola bar, but still soft and satisfying. I actually prefer it reheated, but my sister Sarah eats hers cold every single morning and loves it that way. Try both and see what you prefer.
Final Thoughts
There's something comforting about having a pan of this baked oatmeal in the fridge, ready to go whenever hunger strikes. It's the kind of recipe that makes weekday mornings manageable, the kind you can make on autopilot because it's so simple.
And the best part? It never gets boring. You can change up the fruit, adjust the spices, add different nuts or seeds, and it feels like a completely new breakfast each time. One week it's blueberry baked oatmeal, the next it's apple cinnamon, and the week after that maybe you'll try Healthy Sweet Potato Pecan Pie Recipe when fall rolls around.
Make a pan this weekend. See how much easier your mornings become when breakfast is already waiting for you. And if a seven-year-old tries to steal all your berries while you're mixing it up, just let her. Those stolen moments in the kitchen are the best ones anyway.
Related
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Pairing
These are my favorite dishes to serve with Baked Oatmeal
baked oatmeal
Equipment
- 1 Baking pan (9×9 inch or 11×7 inch) Any 3-quart dish works for baking
- 1 Large mixing bowl For combining all ingredients
- 1 Whisk Used to blend wet ingredients and incorporate oats
- 1 Nonstick spray Prevents sticking during baking
- 1 Oven Preheated to 350°F for proper cooking
Ingredients
- 2 cups milk any dairy or nondairy option for moisture
- 2 large eggs binds mixture and adds richness
- ½ cup pure maple syrup natural sweetness and moisture
- 5 tablespoons unsalted butter melted (adds flavor and tender texture)
- ¼ cup unsweetened applesauce or mashed banana lightens texture and adds subtle sweetness
- 3 ⅓ cups old-fashioned rolled oats best for hearty, chewy structure
- 1 teaspoon baking powder helps lift the oatmeal slightly
- 1 ¼ teaspoons ground cinnamon warm spice flavor
- 1 ¼ teaspoons vanilla extract adds aroma and depth
- ¼ teaspoon salt balances sweetness
- 1 ¾ cups mixed berries fresh or frozen (do not thaw for best texture)
- ½ cup chopped walnuts or pecans optional (crunchy finishing element)
Instructions
- Position the oven rack in the lower third, heat to 350°F (177°C), and lightly grease a square or similarly sized baking dish.
- Stir all ingredients together in a single large bowl until evenly combined, then pour into the prepared dish and sprinkle nuts on top if using.
- Bake for about 35 minutes, or until the center is just barely firm for a softer texture, or fully set for a drier slice.
- Let cool for 5 minutes before serving, then spoon or cut into portions and add yogurt if you like.
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