Baked oatmeal is bread pudding for breakfast! Made with a handful of healthy ingredients, this easy recipe comes together in 1 bowl and leaves you satisfied all morning.
What is Baked Oatmeal?
Baked oatmeal is a warm breakfast casserole made from oats, milk, and other kitchen staples. Stovetop or instant oatmeal has a creamy porridge consistency, but baked oatmeal, like bread pudding, combines chewy, soft, and creamy all in 1 casserole dish. You can add berries for a juicy burst and walnuts for a crunchy topping. This breakfast recipe is a texture lover’s dream and your oven does all the work.
Basically, baked oatmeal is regular oatmeal with even more texture. If you’re looking for individual serving sizes, try my baked apple cinnamon oatmeal cups or chocolate chip baked oatmeal cups.
You can bake oatmeal ahead of time and reheat it for a quick breakfast during the week. That’s exactly what I’ve been doing and the whole family, young daughter included, LOVES it. This baked banana oatmeal is a hit, too! Busy parents certainly appreciate the convenience!
And if you want even more family friendly recipes, be sure to check out this list of 30+ back to school recipes.
Gluten Free, Healthy, 1 Bowl Breakfast
This baked oatmeal combines simple and healthy ingredients and can be adapted for any allergies or flavor preferences. Stir the ingredients together in 1 large bowl, pour it into a greased baking pan, and bake. You need:
- Oats: I recommend whole old-fashioned style oats for a hearty and satisfying texture. If you eat gluten free, choose certified GF oats.
- Milk: Use the variety of milk you drink. This baked oatmeal is wonderful with whole milk, almond milk, oat milk, coconut milk, skim milk, and everything in between.
- Eggs: 2 large eggs, while adding protein, bind all of the ingredients together. Have an egg allergy? Use extra applesauce or mashed banana.
- Applesauce or Mashed Banana: Adds flavor and binds. You can use more of either to replace the eggs. For a heavily banana-flavored version, see below!
- Maple Syrup: I recommend pure maple syrup for the best flavor, but other unrefined sugars such as coconut sugar or honey work too. 1/2 cup sweetens the entire dish.
- Baking Powder: Lifts it all up!
- Melted Butter: A few Tablespoons of melted butter prevents the dish from tasting rubbery. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
- Vanilla, Cinnamon, & Salt: Each add sweet satisfying flavor.
- Berries: I asked, you told, and I’m delivering! Add some fruit for flavor, texture, and all-around deliciousness. Replace with chopped banana, apple, peaches, pears, raisins, dried berries, chocolate chips, or even a spoonful of your favorite nut butter.
For the BEST baked oatmeal texture: use whole oats and don’t over-bake! You want a deliciously soft & moist spoonful.
Ok let’s recap…
This Baked Oatmeal Is:
- Prepped in 1 bowl
- Made with unrefined sugar
- Not overly sweet
- Packed with fruit
- Warm & satisfies for hours
- Soft, chewy, & creamy
- Adaptable for flavors, allergies, etc
- Like a casserole version of my blueberry banana breakfast cookies
Plus it requires minimum effort—just what our mornings need!
Complete your breakfast! Serve baked oatmeal with Greek yogurt, fresh fruit, scrambled eggs, breakfast sausage, frittata, individual breakfast egg muffins, or my crustless vegetable quiche. (Also simple, healthy, & gluten free!).And for even more inspiration, see my complete list of 30+ healthy breakfast recipes.
P.S. The recipe below calls for banana, but for a heavily banana-flavored baked oatmeal, here is my banana baked oatmeal recipe. This one is a favorite.
1 Bowl Baked Oatmeal
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: serves 9
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This baked oatmeal combines simple ingredients that can be adapted for any allergies or flavor preferences. It’s like bread pudding for breakfast—creamy, soft, chewy, and delicious all in one! Make ahead and enjoy all week long. Try my baked oatmeal cups, too!
Ingredients
- 1 and 3/4 cups (420ml) milk (dairy or nondairy)
- 2 large eggs*
- 1/2 cup (120ml) pure maple syrup*
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled*
- 1/4 cup (60g) unsweetened applesauce or mashed banana
- 3 cups (255g) old-fashioned whole rolled oats*
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 and 1/2 cups (225g) fresh or frozen mixed berries, (do not thaw)
- optional for topping: 1/2 cup chopped walnuts or pecans
Instructions
- Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×9 inch square pan, or an 11×7 inch rectangle pan with nonstick spray. Any similar size pan that holds around 3 quarts works, though 8×8 inch square pan would be too small. The pictured dish I’m using is this white casserole dish. See recipe Note for 9×13 inch pan.
- Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. (Or stir into the oatmeal mixture.)
- Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above. For drier and more solid baked oatmeal, bake until center has set.
- Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover leftovers tightly and refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Bake the oatmeal, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes. To freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking. I love cutting the cooled baked oatmeal into bars or servings and freezing them individually for a quick breakfast to thaw. Wrap each in plastic wrap and place in a large freezer bag or container.
- Special Tools (affiliate links): 9×9 Inch Square Pan, 11×7 Inch Rectangle Pan, or Similar Size Casserole Dish | Glass Mixing Bowls | Whisk
- Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away. See make ahead instructions above for alternative.
- Can I Make This in a Muffin Pan? Yes. For baked oatmeal cups, divide the batter into a greased 12-count muffin pan. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them. Fill the cups all the way to the top. Bake for 28-30 minutes or until the edges are lightly browned and top appears set. If you added extra add-ins, you may have more batter and need a 2nd greased muffin pan.
- Eggs: Eggs bind the casserole and add wonderful flavor. If needed, you can replace the eggs with 1/3 cup unsweetened applesauce or mashed banana.
- Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! You can also use packed brown sugar, coconut sugar, or honey.
- Butter: What wonderful flavor! The baked oatmeal can taste rubbery without it. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
- Oats: Whole oats give you the best texture. Quick oats soak up more moisture and dry out the baked oatmeal. If using steel-cut oats, soak the oats in the milk for 20 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time.
- Add-ins: Instead of berries, try the same amount of peeled chopped apples, peaches, pears, bananas, or other fruit. Or 1 cup chocolate chips, dried cranberries, nuts, or raisins.
- 9×13 inch Pan: Double the recipe for a 9×13 inch pan. The baked oatmeal will be extra thick and require at least 10 extra minutes in the oven. Tent with aluminum foil if the edges are browning too quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 256
- Sugar: 13.8 g
- Sodium: 120.8 mg
- Fat: 6.8 g
- Carbohydrates: 38.4 g
- Protein: 5.8 g
- Cholesterol: 54.9 mg
Reader Comments and Reviews
Quick and easy and SO SO GOOD!!!!
Could Olive oil be used in place of the butter? I really want to try this recipe but trying to be careful of fat types and cannot do coconut anything. Thank you.
Hi Denise, we’re unsure how olive oil would tase here. A vegan butter might work better. Let us know what you try!
I’m not a huge fan of regular oatmeal (don’t like the texture) and I’ve been experimenting with healthier breakfast foods that are filling. I found this recipe and decided to try it out, and I’m glad I did! I was hesitant but the texture is great and it has wonderful flavor. I also used almond milk instead of cow milk and I am pleased with the results. Will definitely make again!
I have 2 questions. Would agave syrup be a 1 to 1 sub. If I wanted to make in individual ramekins would bake time remain the same?
Hi Rebecca, other readers have substituted agave for the honey with success. Bake time for smaller ramekins will be shorter and depend on the size of your ramekin, so keep a close eye on them. Enjoy!
I love this recipe, I’ve made it 4 times now but I need help! I’ve tried to have it turn out on the more dry side like the photo in the recipe and every time mine is more moist. I make sure to mix together right away and bake? I’m using whole oats as well. I’ve tried with and without eggs and even going heavy on the oats. I’m using an 8×11 pan.
Hi Alyssa, have you tried increasing the bake time for just a bit? Adding a few minutes to the bake time will help it solidify more. What type of berries are you using? If you’re using frozen berries, that can increase the liquid in the batter and require a few more minutes of bake time, too. Hope this helps!
It says to see notes about frozen berries but then I can’t find a note about what to do differently anywhere
Hi Katie, the note is referring to other possible add-ins. Instead of berries, try the same amount of peeled chopped apples, peaches, pears, bananas, or other fruit. Or 1 cup chocolate chips, dried cranberries, nuts, or raisins.
Second time in two weeks making this recipe since it was SO good the first time. Did not have enough maple syrup so I really appreciate all of your helpful hints for substitutions!
This recipe is ALWAYS amazing! I was wondering if it would be ok to replace the 2 eggs (50g each out of the shell x 2=100g) with egg whites (100g)?
Hi Amy, I’m sure that swap would be fine! I’m glad you enjoy the oatmeal.
Love this! Followed the recipe exactly the first couple of times, then used an extra egg instead of applesauce (just not to have to thaw our homemade frozen applesauce). It was excellent! A bit more custardy. Great way to use frozen berries from last season’s farmers market: strawberries, blackberries, and blueberries. Going to try peaches next and see what happens. You just can’t mess up this oatmeal! And it freezes in portions so well. Thank you for making oatmeal delicious again, I’d gotten so bored with it.
I made this recipe into muffins!! Same temp at 350 but less time. I just watched them and pressed the middle down to make sure it’s done all the way. They were done by 20-25 mins and SO GOOD! Great alternative and wholesome breakfast or snack 😀 THANK YOU!!
What is the weight ie; grams or ounces per one serving? I can’t see to find this information. I want to know how much I should measure to eat per serving. Thanks
Hi Eileen, we’re unsure of the weight of each serving, but it will be 1/9th of the total dish.
This turned out way better than I expected! It really does have the consistency of bread pudding. You could think of it as a way healthier version of French Toast casserole. I added chia seeds and ground flax seed.
Hey Jennifer-saw that you added chia seeds and ground flax seed. What quantities did you use for both and did you decrease the oats? Thank you!
I have taken this oatmeal for church function and it is a hit. But now they want me to make it for 50 people. If I increase to make it for that many do I do anything different?
Hi Judy, You can double the recipe in a 9×13 inch pan (see recipe notes for details). You can do this three separate times for enough. We hope everyone enjoys it!
Thanks! I will let you know how it turns out!
I made this recipe for the first time in preparation for postpartum meals for my first baby & it has been a
STAPLE snack.
I’ve made it every week ever since to help boost milk supply & just because it’s so yummy & easy.
I even eat it cold from the fridge all the time & love it!
It has been my go to meal to take to other moms post partum and all of them love it as well.
There’s a problem with this recipe.
It’s IMPOSSIBLE to eat just one serving.
Supposed to serve 9 but I cut it in 6 and have to fight myself not to eat more!!
What is the sodium content for a serving of bowl baked oatmeal?
Hi Sandi, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
I have been using this recipe for years, the texture and taste is perfection
I make thus regularly. I usually double and give one to my grown kids. They used it for Christmas brunch this year!
The best baked oatmeal recipe I have ever made!
Absolutely fabulous. I followed the directions exactly and it came out perfect. We will enjoy this year round with seasonal fruits. Thank you for a wonderful recipe
I come back to this recipe again and again and again. It’s easy, quick, and so adaptable. I often use fruit we have frozen in the peak season, homemade jams or jellies, and various extracts to get different flavor combinations. Today’s is peach with strawberry jam, almond extract, almond slivers, and pear puree instead of applesauce. These also turn out well when made in a silicone muffin pan to make individual servings that are easier to refrigerate or freeze.
This was soooo yummy! I was looking for a yummy and healthy(ish) oatmeal that my toddler would eat and this absolutely hit the mark! I followed the recipe exactly as suggested but added pumpkin seed butter for a little extra fat. So delicious – we both loved it!!! yumm!!!
This is my breakfast staple. I’d like to make less servings. Please give the measurements to for 2 people.
Hi Aneela, you could halve the recipe, but I’m not sure what size pan you would need for that, or what the bake time would be. The best thing I can recommend is to make the recipe as directed, and store the leftovers in the fridge or freezer for future breakfasts. Here are the instructions for that: Bake the oatmeal, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes. To freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking. I love cutting the cooled baked oatmeal into bars or servings and freezing them individually for a quick breakfast to thaw. Wrap each in plastic wrap and place in a large freezer bag or container.
Hi Aneela! I cut the recipe in half and bake in a loaf pan. It makes 4 nice servings. Hope this helps!
I love this recipe!! It’s a little too sweet for me so next time I’ll only use 1:4 c maple syrup. I’m used to no sugar on my oatmeal.
Baking in a muffin pan would allow for smaller portions, then freeze or just refrigerate “muffin” baked oatmeal.
I really enjoyed the baked oatmeal. One question, what would I need to do to make this recipe into muffins? Thanks
Hi Gary, you can use this batter and make it into baked oatmeal cups, following the baking directions from these apple cinnamon baked oatmeal cups as a guide. So glad you enjoyed it!
Thank you, Sally & Team for such wonderful and delicious recipes! I love making this oatmeal!! It is my new breakfast, for sure!!
Question: how many cups of carrots would you recommend to make more of a carrot cake oatmeal? Or what “tweaks” would you recommend?
Again, I truly thank you
Hi Denise, I’m afraid we haven’t tested a carrot cake oatmeal recipe, so aren’t sure what to recommend! If you try something that turns out great, let us know!
This is my new I’m not hungry but need to eat dinner meal. I used kale, blueberry, spinach, and apple baby food (dental surgery) in place of the applesauce and used apples and walnuts. Yum. It did make it a little green but delish. Trying frozen blueberries next with pecans. I wanted to add some tahini, but didn’t know how much to add? Any suggestions so it doesn’t dry out? Thanks for the easy and tasty recipe.
Hi Carla, we’re so glad you enjoyed this one! We haven’t tried adding tahini, but we make this baked oatmeal with peanut butter or almond butter all the time. We usually reduce the butter down to 2 Tbsp and add 1/2 cup of our favorite nut butter. You could try the same with tahini. Let us know if you do!
Wow this is so much tastier than I was expecting! Made with frozen wild blueberries and applesauce. So yum!
I can’t find the note on what to do if using frozen fruit! I would like to make this but im not sure what modifications are needed given that! Thanks 🙂
Hi Jessica, If using frozen fruit do not thaw first. Enjoy!
My oats. Came out delicious but bottom was soft mushy, any recommendations
Hi Maura, Feel free to bake for longer if you want your baked oatmeal more “set” especially if you are using frozen fruit.
I have tried this recipe in a regular oven,but now its broken, it is delicious. so I wondering if I could do it in a toaster oven? Or maybe, could I do it in a mini convention oven. Could I bake in 2 smaller pans? Thanks!
Hi Jenny, we’re so glad you enjoyed it! We have not tested this baked oatmeal in any other device, but let us know if you try anything. Bake times will vary.