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.

Baked Oatmeal Recipe: 7 Easy Tips for the Perfect Breakfast

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

Scale

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

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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