Introduction
There’s something magical about the smell of cinnamon and oats baking in the oven on a slow morning. This baked oatmeal recipe transforms simple pantry ingredients into a warm, comforting breakfast that’s as wholesome as it is delicious. Imagine soft, chewy oats with bursts of juicy berries, all held together in a sliceable, bread-pudding-like bake—perfect for enjoying fresh from the oven or reheating throughout the week.
Whether you’re cooking for the whole family, prepping a week’s worth of healthy breakfasts, or simply craving something cozy, this 1 bowl baked oatmeal recipe checks all the boxes: easy, customizable, and absolutely satisfying.
Table of Contents
What is Baked Oatmeal?
Baked oatmeal is a hearty, oven-baked breakfast dish made by combining oats, milk, eggs, and flavorings into a thick batter and baking it until set. The result is a soft, chewy, and slightly cake-like texture—somewhere between traditional stovetop oatmeal and bread pudding. Unlike stovetop oats that are creamy and spoonable, baked oatmeal can be sliced, making it easy to serve and perfect for meal prep.
This method allows endless flavor possibilities—swap berries for apples in the fall, stir in chocolate chips for a treat, or use plant-based milk for a dairy-free option. It’s a versatile, wholesome breakfast that feels indulgent while still being nourishing.
Why You’ll Love This 1 Bowl Baked Oatmeal
If breakfast recipes had a “minimal effort, maximum reward” category, this baked oatmeal would be at the top of the list. Here’s why it’s a keeper:
- Only one mixing bowl – Less cleanup means more time to enjoy your morning coffee.
- Make-ahead friendly – Bake once, enjoy all week. Perfect for busy mornings or meal prepping.
- Customizable for any diet – Easily adapt to be gluten-free, dairy-free, or vegan without sacrificing flavor or texture.
- Crowd-pleasing – Whether you’re serving it to family, overnight guests, or bringing it to a brunch potluck, it’s always a hit.
- Balanced comfort food – Warm, lightly sweet, and wholesome—satisfies both your taste buds and your hunger.
Ingredients & Substitutions
This baked oatmeal recipe keeps things simple while still allowing for endless customization. Here’s what you’ll need:
- Milk (1 ¾ cups) – Any dairy or plant-based milk works. Almond, oat, or soy milk keep it dairy-free.
- Eggs (2 large) – Bind the mixture and add richness. For vegan baked oatmeal, replace each egg with ⅓ cup applesauce or mashed banana.
- Pure maple syrup (½ cup) – Adds natural sweetness. Honey, coconut sugar, or packed brown sugar are great alternatives.
- Unsalted butter (¼ cup) – Provides moisture and flavor. Substitute with melted coconut oil for dairy-free.
- Applesauce or mashed banana (¼ cup) – Keeps the texture soft and moist.
- Old-fashioned rolled oats (3 cups) – The key to chewy texture. Quick oats will make it drier, and steel-cut oats need extra soaking and bake time.
- Baking powder (1 tsp) – Helps the oatmeal rise slightly.
- Ground cinnamon (1 tsp) – Adds warmth and flavor; swap for pumpkin pie spice for a seasonal twist.
- Pure vanilla extract (1 tsp) – Enhances sweetness and aroma.
- Salt (¼ tsp) – Balances the flavors.
- Mixed berries (1 ½ cups) – Fresh or frozen (no need to thaw). Or swap in chopped apples, peaches, or pears.
- Optional toppings – Chopped walnuts, pecans, or sunflower seeds for crunch.
Step-by-Step Instructions
- Preheat the oven – Set your oven to 350°F (177°C) and position the rack in the lower third. Lightly grease a 9×9-inch square pan or 11×7-inch rectangle pan.
- Mix it all in one bowl – In a large mixing bowl, whisk together the milk, eggs, maple syrup, melted butter, and applesauce or mashed banana until smooth.
- Add dry ingredients – Stir in the oats, baking powder, cinnamon, vanilla extract, and salt until combined.
- Fold in the fruit – Gently stir in the berries (and nuts if you’re adding them).
- Transfer to pan – Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake to perfection – Bake for 35 minutes for soft baked oatmeal or until the center is just set. For a firmer texture, bake a few minutes longer.
- Cool and serve – Let cool for 5 minutes before slicing. Serve as-is or with a dollop of yogurt and a drizzle of maple syrup.
Variations & Flavor Ideas
One of the best things about baked oatmeal is how easy it is to make it your own. Here are a few ideas to inspire your next baked oatmeal creation:
- Seasonal fruit swap – Replace berries with chopped apples and a dash of nutmeg in the fall, peaches in the summer, or pears in winter.
- Chocolate indulgence – Stir in 1 cup of chocolate chips and a handful of shredded coconut for a dessert-like twist.
- Nut lover’s delight – Add toasted almonds, pecans, or sunflower seeds for a satisfying crunch.
- Tropical escape – Mix in diced pineapple, mango, and a sprinkle of shredded coconut.
- Spice it up – Replace cinnamon with pumpkin pie spice or chai spice blend for a warm, aromatic version.
- Protein boost – Stir in a scoop of vanilla or unflavored protein powder for an extra hearty breakfast.
With so many possibilities, you can enjoy a new flavor of baked oatmeal every week without ever getting bored.
Tips for Perfect Baked Oatmeal
If you want your baked oatmeal to turn out moist, flavorful, and perfectly set every time, these tips will help:
- Bake right after mixing – Oats will absorb the liquid and turn mushy if the batter sits too long.
- Choose the right oats – Old-fashioned rolled oats give the best chewy texture; avoid instant oats for this recipe.
- Adjust bake time for texture – Bake 35 minutes for softer oatmeal, 40–45 minutes for a firmer slice.
- Tent with foil if needed – If the top is browning too quickly, cover loosely with foil for the last 10 minutes.
- Use frozen fruit without thawing – This prevents excess liquid from making the oatmeal soggy.
- Grease the pan well – Makes slicing and serving easier, especially if you plan to refrigerate or freeze portions.
These simple tricks will make your baked oatmeal consistently delicious, whether you enjoy it warm from the oven or reheated the next day.
Make Ahead, Storage & Freezing
One reason baked oatmeal is a breakfast superstar is how well it stores and reheats. Here’s how to make the most of your batch:
- Make ahead – Bake the oatmeal, let it cool completely, and store it covered in the fridge for up to 1 week.
- Freezing whole – Bake and cool, then wrap tightly in plastic wrap followed by foil. Freeze for up to 3 months.
- Freezing in portions – Slice the cooled baked oatmeal into individual servings, wrap each piece in plastic wrap, and store in a freezer bag or airtight container.
- Reheating – Microwave a slice for 30–60 seconds, or reheat in a 350°F (177°C) oven for about 10 minutes.
- From frozen – Thaw overnight in the refrigerator or at room temperature before reheating.
With these storage methods, you can have fresh-tasting baked oatmeal ready whenever you need a quick and satisfying breakfast.
Related Article: High-Protein Cottage Cheese Cookie Dough: 7 Irresistible Bites
FAQs
1. Can I make baked oatmeal without eggs?
Yes! Replace each egg with ⅓ cup applesauce or mashed banana for a vegan-friendly version.
2. Can I use quick oats or steel-cut oats?
Quick oats will make the texture drier, while steel-cut oats require soaking in milk for 20 minutes and a longer bake time.
3. Can I replace maple syrup with honey?
Absolutely—honey, coconut sugar, or packed brown sugar all work well.
4. How do I make baked oatmeal dairy-free?
Use almond, oat, or soy milk, and swap butter for melted coconut oil.
5. Can I make savory baked oatmeal?
Yes—reduce or omit the sweetener, add shredded cheese, herbs, and cooked vegetables.
Conclusion & Call-to-Action
Warm, hearty, and endlessly customizable, this baked oatmeal is more than just a breakfast—it’s a comforting way to start your day. Whether you make it with fresh berries, seasonal fruit, or a sprinkle of chocolate chips, each bite delivers the perfect mix of wholesome oats and rich flavor.
If you’ve been searching for a make-ahead breakfast that’s healthy, satisfying, and simple enough for busy mornings, this baked oatmeal recipe deserves a spot in your kitchen rotation. Give it a try this week, then share your favorite variations in the comments below. And if you’re hungry for more ideas, explore other breakfast recipes right here on No Bake Desserts Recipes.
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Baked Oatmeal Recipe: 7 Easy Tips for the Perfect Breakfast
- Total Time: 40 minutes
- Yield: Serves 9
Description
This easy baked oatmeal recipe comes together in just one bowl, making it perfect for busy mornings. Soft, chewy, and full of flavor, it’s endlessly customizable—swap berries for apples, add nuts for crunch, or make it dairy-free or vegan with simple substitutions. Perfect for meal prep and freezer-friendly for quick breakfasts all week.
Ingredients
1 ¾ cups (420ml) milk (dairy or nondairy)
2 large eggs (or ⅔ cup unsweetened applesauce/mashed banana for vegan)
½ cup (120ml) pure maple syrup (or honey, brown sugar, or coconut sugar)
¼ cup (56g) unsalted butter, melted and slightly cooled (or melted coconut oil)
¼ cup (60g) unsweetened applesauce or mashed banana
3 cups (255g) old-fashioned whole rolled oats
1 tsp baking powder
1 tsp ground cinnamon
1 tsp pure vanilla extract
¼ tsp salt
1 ½ cups (225g) fresh or frozen mixed berries (do not thaw)
Optional: ½ cup chopped walnuts or pecans
Instructions
Preheat oven to 350°F (177°C) and position the rack in the lower third. Grease a 9×9-inch square or 11×7-inch rectangular pan.
In a large bowl, whisk together milk, eggs, maple syrup, melted butter, and applesauce until smooth.
Stir in oats, baking powder, cinnamon, vanilla, and salt.
Fold in berries (and nuts, if using).
Pour mixture into prepared pan and spread evenly.
Bake for 35 minutes for soft oatmeal, or longer for a firmer texture.
Cool for 5 minutes before slicing and serving.
Notes
For make-ahead: Bake, cool, and store covered in the fridge for up to 1 week.
For freezing: Wrap individual slices and freeze for up to 3 months.
Reheat in the microwave for 30–60 seconds or in a 350°F oven for 10 minutes.
Do not prepare batter ahead of time; oats will absorb too much liquid.
Swap fruit seasonally or add chocolate chips for a sweet variation.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 256
- Sugar: 13.8 g
- Sodium: 120.8 mg
- Fat: 6.8 g
- Saturated Fat: 3.3 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 38.4 g
- Fiber: 4.2 g
- Protein: 5.8 g
- Cholesterol: 54.9 mg