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Easy Baked Oatmeal made with old-fashioned rolled oats, your favorite milk, ground cinnamon and vanilla extract for flavor, and fresh berries. Bake for 30 minutes and enjoy this super healthy breakfast all week long.
Table of Contents
Easy Baked Oatmeal Recipe
When I first heard about baked oatmeal, I wasn’t convinced. I pictured it as a dense, gummy version of stovetop oatmeal that would be impossible to reheat the next day. Fortunately, I was so totally wrong.
Baked oatmeal is absolutely delicious. Think of it as a cross between a bowl of warm, creamy oatmeal and a soft, chewy breakfast bar. It’s the sort of recipe that’s special enough to serve guests, yet easy enough to prepare ahead and reheat throughout the week. Just mix the ingredients, pour them into a baking dish, and bake for about 30 minutes. The top turns golden and toasty, the edges become pleasantly chewy, and the center stays soft and creamy.
But, perhaps the very best part about making baked oatmeal is its endless versatility. I made this version with fresh berries, but you can absolutely change the fruit to match what’s in season.
Recipe SUmmary
- Total Time: About 1 hour 20 minutes (20 minutes prep, 30 minutes rest, 30 minutes bake)
- Servings: 6-8 servings
- Special Diets: Vegetarian, naturally gluten-free when made with certified gluten-free oats
- Best For: Weekend brunches, family breakfasts, and meal prep
- Customizations: Easily swap berries for apples, peaches, or bananas; add nuts, seeds, or chocolate chips
- Make-Ahead: Prepare the batter and refrigerate overnight, or bake and store in the fridge for up to 3 days
Key Ingredients
Here’s what you’ll need to make this easy baked oatmeal recipe:
- Old-Fashioned Rolled Oats: The base of this recipe, rolled oats give baked oatmeal its hearty texture. Avoid instant oats, which can turn mushy, or steel-cut oats, which require a longer baking time.
- Milk: Adds creaminess and moisture. Use dairy milk or your favorite plant-based milk like almond, oat, or coconut.
- Eggs: Bind the ingredients together and help create a soft, custard-like center.
- Maple Syrup: Naturally sweetens the oatmeal. Adjust the amount to taste or swap for another liquid sweetener like honey or agave syrup.
- Butter: Adds richness and helps brown the top. Coconut oil is a great dairy-free substitute.
- Cinnamon and Vanilla Extract: Provide warm, cozy flavor that ties the oats and fruit together.
- Baking Powder: Helps the oatmeal puff up as it bakes so that it’s soft rather than dense.
- Mixed Berries: A colorful blend of strawberries, blueberries, and raspberries gives this oatmeal bursts of flavor and natural sweetness. You can make this baked oatmeal with fresh or frozen fruit depending on the season.
- Nuts (optional): Chopped pecans add crunch and a nutty contrast to the creamy oats. Feel free to use walnuts, almonds, or skip them entirely for a nut-free version.
How to Make Baked Oatmeal
Step 1: Whisk the wet ingredients
In a large mixing bowl, whisk together the milk, eggs, maple syrup (or honey), melted butter, and vanilla extract until smooth and well combined.
Step 2. Add the dry ingredients
Stir in the rolled oats, baking powder, cinnamon, and salt. Mix until everything is evenly distributed and the oats are coated with the wet mixture.
Step 3. Fold in the fruit and nuts
Gently fold in the strawberries, blueberries, raspberries, and chopped pecans. If you’re using frozen berries, you can add them straight from the freezer (no need to thaw).
Step 4. Let the mixture rest
Pour the oatmeal mixture into a greased 9×9-inch baking dish. Let it sit for about 30 minutes so the oats can absorb some of the liquid.
Step 5. Bake
Preheat your oven to 375°F and bake for 30 to 35 minutes, or until the top is golden and the center is just set.
Step 6. Serve and enjoy
Scoop into bowls and serve warm with a drizzle of maple syrup, a dollop of yogurt, and a few extra fresh berries on top.
Make-Ahead Tips
Baked oatmeal is actually really easy to meal prep. For the best texture, I do recommend enjoying it warm, rather than cold. Add a splash of milk when reheating to bring it back to its soft and creamy consistency.
1. Prep and Refrigerate Overnight
Assemble the baked oatmeal mixture in your baking dish, cover it tightly, and refrigerate overnight. In the morning, let it sit at room temperature while the oven preheats, then bake as directed. This method is perfect for stress-free breakfasts or brunch gatherings.
2. Bake Ahead and Reheat
Bake the oatmeal completely, let it cool, and store it covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 45 to 60 seconds or warm the entire dish in the oven at 350°F for about 15 minutes.
3. Freeze for Later
Baked oatmeal also freezes really well. Once cooled, cut it into squares and wrap each piece tightly in plastic wrap or foil. Transfer to a freezer-safe bag and freeze for up to 2 months. Reheat from frozen in the microwave or oven until heated through.
Variations
This baked oatmeal recipe is delicious as written, but it’s also super flexible. Swap the mixed berries for another fruit like peaches, cherries, apples, or even sliced bananas. Or skip fruit entirely and stir in ½ cup of chocolate chips or raisins. You can even change up the spices with nutmeg, cardamom, or ginger for a new flavor profile.
Nutritional Boost
Adding a combination of chia seeds and ground flax seeds is, by far, my favorite addition. They add fiber and omega-3s which help keep you feeling full longer (you can read more about their health benefits here).
- Chia seeds: Add up to 2 tablespoons. Because chia absorbs about 10 times its weight in liquid, stir in an extra ¼ cup of milk for every tablespoon of chia added. The batter should look slightly loose before baking.
- Ground flax seeds: Add up to 2 tablespoons. They thicken the mixture slightly but not as much as chia, so an extra 2 to 3 tablespoons of milk is usually enough.
Frequently Asked Questions
Yes! You can use frozen fruit straight from the freezer, no need to thaw it first. The fruit will release a little extra juice as it bakes, which keeps the oatmeal moist and flavorful. If you prefer a firmer texture or want to minimize color bleeding from berries, partially thaw and drain them before adding.
Absolutely. Once cooled, cut the baked oatmeal into portions and store them in an airtight container or freezer-safe bag for up to 2 months. Reheat individual servings in the microwave or oven until warm. It’s perfect for quick breakfasts on busy mornings.
Resting the oats before baking isn’t absolutely necessary, but it makes a noticeable difference. Allowing the mixture to sit gives the oats time to absorb the liquid, resulting in a softer, creamier texture. If you skip this step, the oatmeal will still bake up nicely, just a bit firmer and chewier.
More Favorite Breakfast Recipes
If you make this baked oatmeal recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Baked Oatmeal with Berries
Ingredients
- 2 cups milk, dairy or non-dairy
- 2 large eggs
- ¼ cup pure maple syrup, or honey
- 3 tablespoons melted butter , or coconut oil
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup quartered strawberries, plus more for topping
- ½ cup blueberries, plus more for topping
- ½ cup raspberries, plus more for topping
- ¼ cup chopped pecans, Optional
Instructions
- Combine the wet ingredients: Whisk the 2 cups milk, 2 large eggs, ¼ cup pure maple syrup, 3 tablespoons melted butter , and 1 teaspoon vanilla extract in a large bowl until well blended.
- Stir in the dry ingredients: Add the 2 cups old-fashioned rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Mix until everything is evenly coated and combined.
- Add fruit and nuts: Gently fold in 1 cup quartered strawberries, ½ cup blueberries, ½ cup raspberries, and ¼ cup chopped pecans (if using). Don't overmix; simply stir until the ingredients are evenly distributed.
- Transfer and rest: Pour the mixture into a greased 9×9-inch baking dish and smooth the top. Let it rest for 30 minutes. This allows the oats to absorb some of the liquid.
- Bake: Preheat the oven to 375°F. Sprinkle extra berries over the top (optional) and bake for 30 to 35 minutes, or until the oatmeal is golden and set in the center.
- Serve: Allow it to cool slightly before serving (about 10 minutes). Enjoy warm with a drizzle of maple syrup, a scoop of yogurt, and fresh berries.
Notes
- Fruit Options: Use fresh or frozen berries. If using frozen, there’s no need to thaw them first, though you can drain them slightly to reduce excess liquid.
- Customizations: Swap the berries for apples, peaches, or bananas. Add chocolate chips, shredded coconut, or pureed pumpkin.
- Seeds and Add-Ins: Add 1 to 2 tablespoons of chia or ground flax seeds for extra fiber and omega-3s. Increase the milk by ¼ to ½ cup if adding seeds, as they absorb liquid.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 45 to 60 seconds or in the oven at 350°F for 10 to 15 minutes.
- Freezing: Cut cooled baked oatmeal into squares, wrap tightly, and freeze for up to 2 months. Reheat directly from frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this turned out well. will make again