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
Thank you for the recipe Sally. I’ve made it several times for my family with dietary restrictions. I used gluten free oats, oat milk, and miyokos dairy free butter. I also substituted canola oil for the applesauce/banana. It comes out perfectly chewy and delicious! One flavor choice I like is sliced banana on the bottom of the pan. Pour the mixture over it and bake. The banana caramelize a bit and taste heavenly.
I’ve made this every week since I found this recipe. I’ve added freeze dried apples and dried cranberries, and it turns out amazing! I eat it for breakfast and dessert sometimes, and everyone I’ve made it for has asked me for the recipe. Even people who have just smelled the amazingness have asked me for the recipe. I make a double recipe to fill a 9×13 pan and add 1c freeze dried apples, then after I’ve poured it in the pan I add 1c of dried cranberries and lightly press them into the mixture so they don’t sink to the bottom.
Because I have a wheat allergy I use gf Bob’s Red Mill brand of old fashioned whole oats and it’s perfect every time. I absolutely love love love this recipe. Thanks so much for sharing!!
I want to add that I use unsweetened almond milk, and it works perfectly.
I loved this! I added 2 cups of frozen blueberries & 3/4 cup pecans & it was yummy! I want to add brown sugar next time I bake this. How much would I add? Or if I choose honey, how much of that?
Made this for first time today – forgot to add the maple syrup but it turned out lovely.
I added raspberries and spotty bananas that needed using up and I topped it with some chopped walnuts (they wanted using up too). The raspberries gave it a lovely tartness and I will definitely be making it again, especially with the raspberries.
I subbed plain yoghurt for the applesauce and it turned out great!
I used steel cut oats (soaked for 30 minutes), 2 cups of milk and fresh cut apple with 1/2 teaspoon of lime juice for sweating and half teaspoon of nutmeg. It needed to cook for an extra 30 minutes and foil needed to be added to the edges. It tasted amazing but I think the steel-cut oats needed to soak longer, maybe even overnight. Thanks for the amazing recipe!
Would buttermilk work? I have some left over and hate to waste it. Thanks Sally. I love every recipe of yours that I have tried. Looking forward to this one as I’m a huge oatmeal fan. Thanks again.
Absolutely.
This recipe is amazing! I made a banana blueberry baked oatmeal this morning and it was divine. Thanks for the great recipe Sally! 🙂
I made this with the Kirkland brand frozen three berry blend and added some powdered ginger. I also didn’t have enough milk so I substituted with a water and a “healthy” amount of heavy creme The extra “fluffiness” made it all the more delicious! I keep calling this recipe one bowl baked oatmeal crack! The flavors and textures combine into a cozy soul satisfying explosion of yum! Thanks for your amazing recipes and SBA as a whole! You and your work have brought me out of the trendy grains and sugar are bad postpartum fog I was trying to bake in and back into the light with simple, dependable tasty SOUL satisfying recipes my house of boys and I enjoy!
I knew it would be good, but I was surprised at how good it was. So satisfying, not too sweet but lots of flavor! And SO EASY to make-anything done in ONE bowl is right up my alley! Thank you!
it smells wonderful. i used mango puree instead of applesauce because i didnt have any. think it will be ok
Loved this!!!
I made it with more milk (1/4 cup) so it wouldn’t dry out. I also used little less maple syrup only because I ran out but it was amazing!!!
I will definitely make this again!
Thank you!
Delicious warm/cold. Served it as hospitality refreshments before church service. Everyone loved it! Best ever healthful breakfast/brunch. It disappeared before the variety of cookies did!
This is delish! love it, so stay with you breakfast! How long does this keep in the fridge???
Hi Birdie, I’m so glad you love it! Cover leftovers tightly and refrigerate for up to 1 week.
Perfect! It’s a wonderful way to start the day! All week long
This recipe is amazing. A little crunchy on the edge and a creamy interior. I hint of sweet. So satisfying!
I cut the recipe in half and baked in a 9”x5” loaf pan for 35 minutes and it was perfect.
I used all raspberries because that’s all I had, but I look forward to trying other min-ins.
Can you not use quick oats at all?
You can use quick oats, but they soak up more moisture and can dry out the baked oatmeal. Still tasty though!
This is delicious! I made it substituting molasses for the honey, used whole milk, blueberries, pecans and mashed bananas. Fabulous, Sally!
Made this tonight for my daughter’s breakfast. It looks brilliant and she’s already tried a bit and loved it. We used the apple sauce as she’s not a fan of banana, frozen raspberries, blueberries, walnuts, sunflower seeds and a sprinkle of Chia seeds. Will definitely make this again trying out different fruits and nuts.
We love this baked oatmeal and it has become a regular in our breakfast rotation. We’ve used fresh and frozen berries, and mixed up the flavor combinations – peaches and coconut for a spring/summer flair, pears and dried cranberries, diced apples with pumpkin pie spice. After Thanksgiving, I was out of applesauce and subbed in homemade cranberry sauce and used chopped apples – it was a hit! My daughter and I love everything we’ve tried of yours and your instructions are great. Thank you for sharing your creations
My son and I love this stuff and it’s gluten free!!!! Thanks, Sally
This was amazing! This one is a keeper.
Perfect Christmas breakfast. I’ll be making this often in the new year .
So yummy and filling!
I made this with waay more than the amount of berries called for (by accident – I swear I read 2 1/2 cups!) and it was absolutely delicious. Perfect healthy breakfast that doesn’t taste healthy. Thanks Sally!
Great recipe! I Doubled the recipe and a 45 minute bake was perfect. I didn’t have applesauce or a banana to mash for it, so I substituted in flax seed and a little water…turned out great! I always like to add flax into almost all oat recipes anyway, so it was a perfect fit.
OMG! This is like eating a berry cobbler for breakfast! Who doesn’t want dessert first thing in the day? The saying goes eat dessert first! I substituted a little bit of honey and a couple tablespoons of brown sugar for the maple syrup and it turned out great! I love how easy it is to make as well! Thank you for sharing this recipe, it’ll be a staple in my house.
This recipe was so good. My 18 month old had two servings. I used apples and cranberries to make it a bit more seasonal. Will definitely make again
This has become a breakfast staple for my husband and I over the past few months. I bake it and pop it in the fridge and we have it warmed throughout the week, topped with plain fat free Greek yogurt and fruit. I’ve made several different versions now and really, what I have on hand dictates the way it’s made on that day. Right now I have a Autumn inspired pumpkin baked oatmeal in the oven. Topped with fresh cranberries, I’ve used mixed spice in it instead of just the cinnamon, and ramped up the pumpkin flavour by using a half cup of tinned pumpkin instead of the quarter cup of banana or apple sauce. We just love this recipe and it’s versatility. Thanks so much Sally for a terrific recipe.
Could this recipe be baked in individual Large muffin tins? How would you adjust the cook time?
Yes, definitely. I actually do that with my apple cinnamon baked oatmeal cups.
This is PERFECTION! I doubled it in a 9×13, baked and froze it per the recipe notes and it thawed and reheated beautifully for a brunch party. Everyone loved it! Now I’m looking for an excuse to make it again. As someone who doesn’t like eggs, this is going to be my new go-to for brunch parties. Looooovvvvveeeeee!!
My husband’s favorite version of Baked Oatmeal! A huge compliment because he’s from Lancaster and grew up eating it so frequently and I’ve tried over a dozen recipes…. and he prefers this one!
Love this recipe and so does my daughter. Easy, warm, nourishing breakfast!
Hello,
We have a bakery/deli and had a catered breakfast to do. I made this oatmeal in large muffin tins for individual servings and it was delicious. Used strawberries for the fruit and served it with a whipped sour cream. And, not only that, I have never liked oatmeal and this was so tasty. I’m a fan.
Absolutely yummy! Made this for our family on a chilly rainy morning and it was perfect! Nice comfort breakfast that is healthy and fills your belly. Thanks for sharing this recipe!
This turned out soooo delicious. I’m trying to eat healthier and this recipe is just perfect and so easy. We don’t like to eat really sweet stuff in our home so I reduced the maple syrup by half and used milk to make up for the missing liquid. It came out tasting like cake. Haha. Can’t believe I can eat cake for breakfast without feeling like I’m doing my body harm. Thanks!