Baked Oatmeal Recipes

Baked Oatmeal – this delicious breakfast is made with nutritious oats, sweetened with maple syrup and flavored with cinnamon and vanilla. It’s a hearty, delicious way to start the day!

The perfect breakfast to serve any day of the year! You can’t go wrong with this comforting, homestyle baked oatmeal. When you serve it freshly baked no one will be able to resist! Even picky eaters will love it.

It’s an easy breakfast recipe your whole family can agree on. It’s one of my favorite ways to make oatmeal!

Baked oatmeal is such a unique type of oatmeal, with a texture and taste unlike any of the microwave, stovetop, slow cooker, Instant Pot or overnight versions you’ve tried. So finally an oatmeal that has some structure to it!

It’s not just some baby food mush that slides off your spoon (because I know some people hate that mushy texture). This stuff holds it shape!

If you’d like you can prep this the night before and pop it in the oven the next morning. Or you can make it in advance and reheat individual portions over the next few days! Can’t beat a make ahead breakfast (especially if you aren’t a morning person like me).

Amish Baked Oatmeal Recipe

This is such a simple and delicious way to prepare oatmeal! And finally an oatmeal that’s not just mush. The whole family will love this! You can also prep the night before and bake the following morning (chill overnight then remove and let it rest at room temp while the oven preheats).

Prep: 10min

Total: 45min

Serving Size: 1 serving

Nutrition Facts: calories 262 kcal, Carbohydrate 37 g, Protein 7 g, Fat 10 g, Saturated Fat 5 g, Cholesterol 60 mg, Sodium 164 mg, Fiber 3 g, Sugar 15 g, servingSize 1 serving

Ingredients:

• 1 1/2 cups milk ((preferably anything but skim))
• 2 large eggs
• 1/2 cup maple syrup or packed light-brown sugar*
• 1/4 cup butter, (melted)
• 1 1/2 tsp baking powder
• 1 1/2 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp salt
• 3 cups rolled oats ((quick oats works fine too))

Instruction:

1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish, set aside.
2. In a large mixing bowl whisk together milk, eggs, maple syrup or brown sugar, butter, baking powder, vanilla, cinnamon and salt.
3. Mix in oats.
4. Pour into prepared baking dish and spread evenly**.
5. Bake in preheated oven 30 – 40 minutes until set.
6. Let cool slightly then cut into squares and serve warm with fresh fruit, nuts, milk, a little cream or half and half, maple syrup or honey if desired.

Blueberry Baked Oatmeal

This naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings.

Prep: 10min

Total: 50min

Yield: 6

Nutrition Facts: servingSize None, calories 443 calories, Sugar 9.6 g, Sodium 267.7 mg, Fat 15.7 g, Saturated Fat 4.2 g, Trans Fat 0 g, Carbohydrate 67.7 g, Fiber 14.6 g, Protein 9.4 g, Cholesterol 57.9 mg

Ingredients:

• 2/3 cup roughly chopped pecans
• 2 cups old-fashioned oats
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 3/4 teaspoon fine-grain sea salt (or 1/2 teaspoon regular table salt)
• 1/4 teaspoon ground nutmeg
• 1 3/4 cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
• ⅓ cup maple syrup or honey
• 2 large eggs or flax eggs
• 3 tablespoons melted unsalted butter or coconut oil, divided
• 2 teaspoons vanilla extract
• 12 ounces or 1 pint fresh or frozen blueberries (or 2 1/2 cups of your preferred berry/fruit, chopped into 1/2” pieces if necessary), divided
• 2 teaspoons raw sugar (optional)
• Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit

Instruction:

1. Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
3. In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
4. Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
5. Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
6. Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
7. Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.

EASY BAKED OATMEAL | with mixed berries for a healthy breakfast!

FAQ

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