Baked Oatmeal is a family favorite that is simple enough for weekday breakfasts while also being perfect for brunch or parties. Made with applesauce, brown sugar, cinnamon, and vanilla, this recipe delivers on all the classic oatmeal flavors and bakes to perfection every time. The recipe is also great for making ahead for a filling breakfast you can enjoy all week.
This oatmeal bake stirs together quickly with or without mix-ins, making it versatile and customizable. I like to use fresh blueberries and a handful of chopped walnuts for a balance of fruity and crunchy. The mix-in options are truly endless and only limited by your imagination. Almost any combination of fresh or frozen fruit and nuts makes for a delicious oatmeal. Or, sweeten things up by adding chocolate chips or serving with maple syrup! For more breakfast recipes, try my waffle recipe, hash browns, or blueberry muffins.
What You Need to Make This Recipe
Whole Milk – whole milk adds essential moisture to this recipe and adds delightful richness to the oatmeal. You can also substitute 2% milk or oat milk.
Brown Sugar – light brown sugar gives a classic and comforting oatmeal taste. Lightly pack the sugar in the measuring cup. Alternatively, use pure maple syrup to sweeten.
Old-Fashioned Rolled Oats – this recipe works best with old-fashioned rolled oats (also known as “old fashioned oatmeal”), not instant or quick-cooking oatmeal.
Baking Powder – this ingredient is key to giving the oatmeal a little lift and preventing an overly dense texture. Always use baking powder with a good expiration date for the best baking experience.
Mix-Ins – while optional, mix-ins make this recipe customizable and allow you to add variety to your breakfast. Try using 1-1½ cups fresh or frozen blueberries, chopped apples, chopped pecans or walnuts, dried cranberries, or raisins.
How to Make Baked Oatmeal
1. Preheat the oven to 350°F. Lightly grease a 9×9-inch baking dish with butter or nonstick spray. In a large bowl, add the milk, applesauce, brown sugar, eggs, melted butter, vanilla extract, and cinnamon.
2. Whisk the wet ingredients until well combined.
3. Add the oats, baking powder, and salt and stir until the dry ingredients are well coated.
4. Add any desired mix-ins, like frozen blueberries or walnuts.
5. Pour the mixture into the prepared pan.
6. Sprinkle with more nuts or fruit if desired. Bake for 40 minutes or until the top is golden brown and the center is almost set. For a drier, firmer oatmeal, cook for 5 to 10 minutes longer. Let the oatmeal cool for 10 minutes before slicing and serving. Serve with greek yogurt and more fruit or nuts, if desired.
Pro Tips For Making This Recipe
- Use old-fashioned oats. This recipe works best with old-fashioned rolled oats, sometimes also labeled as simply “rolled oats.” Do not use quick oats or steel cut oats.
- Try different mix-in combinations. One of the best things about this recipe is that you can change it up with different mix-ins every time you make it. Try using fresh sliced strawberries or whole raspberries and slivered almonds, diced apples and dried cranberries, or a family favorite of mashed banana and chocolate chips. For an extra nutty kick, stir in 2 to 4 tablespoons of nut butter in with the wet ingredients.
- Whole milk alternatives. You can substitute other dairy milk or non-dairy milk alternatives (like almond milk, oatmilk, or soy milk) for this recipe. Note that some milk alternatives will change the flavor of this recipe if sweetened and flavored. If using coconut milk, be sure to use the beverage variety sold in the refrigerated aisle with the other kinds of milk, not canned coconut milk or coconut cream.
- When using nuts, toast them for extra flavor. Toasting nuts before using them in a recipe will deepen and enhance the flavor. If you’re new to this process, see my instructions on how to toast pecans or my recipe for toasted walnuts.
- Let the oatmeal sit for 10 minutes before serving. The baked oatmeal will continue to set after it is removed from the oven. Allow it to sit for about 10 minutes before cutting or serving.
Frequently Asked Questions
Leftovers keep covered with plastic wrap or in an airtight container for up to 4 days at room temperature or in the refrigerator. Allow the oatmeal to cool to room temperature before covering it to prevent it from becoming soggy.
Serve this healthy breakfast recipe with additional fresh fruit, a sprinkle of toasted coconut, or even a dollop of whipped cream. This healthy baked oatmeal recipe is filling enough to stand on its own, or add variety and extra protein to your meal and serve it with scrambled eggs or breakfast casserole.
Yes, this is one of the best oatmeal recipes for meal prep or serving a larger group, and can easily be doubled. Bake a double recipe in a 10×15 baking dish and increase the baking time for 10-15 minutes, or as needed. You can also use a deep 9×13 pan or two 9×9 pans at the same time. Every oven and pan will have a slightly different cooking time, so keep an eye on it as the oatmeal bakes, looking for a golden brown top and almost set in the middle.
Oatmeal may become gummy or have a dry texture if the combined oat mixture sits for a prolonged time before it is baked. Once the wet ingredients are mixed with the oatmeal, the oatmeal will begin absorbing moisture. If it sits for too long, it will become dry or gummy when baked due to inadequate moisture. Bake your oatmeal right after mixing it for the best texture and be sure to measure the oats accurately.
Baked oats are done when the top of your oatmeal is golden brown, and the center is almost set when giggled. If you prefer a firmer and denser texture, continue baking until the center does not move when the pan is giggled. Allow the oatmeal to rest for a few minutes before serving, as it will continue to firm up as it sits and will be easier to serve.
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Baked Oatmeal
Equipment
- 9×9” square baking pan
Ingredients
- 1½ cups whole milk (360ml)
- ½ cup unsweetened applesauce (140g)
- ⅓ cup packed light brown sugar (or maple syrup) (73g/80ml)
- 2 large eggs
- 4 tablespoons unsalted butter melted (56g)
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats (336g)
- 1 teaspoon baking powder
- ½ teaspoon salt
Optional mix-ins:
- 1 to 1½ cups fresh or frozen blueberries chopped apples, chopped pecans or walnuts, dried cranberries, or raisins.
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×9-inch baking dish with butter or nonstick spray.
- In a large mixing bowl, whisk together the milk, applesauce, brown sugar, eggs, melted butter, vanilla, and cinnamon until well combined. Add the oats, baking powder, and salt and stir until the oats are well coated. Add any desired mix-ins.
- Pour the mixture into the prepared pan and sprinkle with more nuts or fruit if desired. Bake for 40 minutes or until the top is golden brown and the center is almost set. (For a drier, firmer oatmeal, cook for 5 to 10 minutes longer.)
- Let the oatmeal cool for 10 minutes before slicing and serving. Top with yogurt and more fruit or nuts, if desired.
Notes
- Use old-fashioned oats. This recipe works best with old-fashioned rolled oats, sometimes also labeled as simply “rolled oats.” Do not use quick oats or steel cut oats.
- Try different mix-in combinations. One of the best things about this recipe is that you can change it up with different mix-ins every time you make it. Try using fresh sliced strawberries or whole raspberries and slivered almonds, diced apples and dried cranberries, or a family favorite of mashed banana and chocolate chips. For an extra nutty kick, stir in 2 to 4 tablespoons of nut butter in with the wet ingredients.
- Whole milk alternatives. You can substitute other dairy milk or non-dairy milk alternatives (like almond milk, oatmilk, or soy milk) for this recipe. Note that some milk alternatives will change the flavor of this recipe if sweetened and flavored. If using coconut milk, be sure to use the beverage variety sold in the refrigerated aisle with the other kinds of milk, not canned coconut milk or coconut cream.
- When using nuts, toast them for extra flavor. Toasting nuts before using them in a recipe will deepen and enhance the flavor. If you’re new to this process, see my instructions on how to toast pecans or my recipe for toasted walnuts.
- Let the oatmeal sit for 10 minutes before serving. The baked oatmeal will continue to set after it is removed from the oven. Allow it to sit for about 10 minutes before cutting or serving.
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