This Baked Oatmeal Recipe is an easy and healthy breakfast recipe! It’s packed with good-for-you ingredients like oats, fruit, eggs, and milk and takes just 10 minutes to prep!
Store it in the fridge for easy breakfasts throughout the week or freeze it for up to 3 months!
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Breakfasts that can be made ahead of time and easily grabbed on-the-go is something I want in my life…especially if it’s packed with healthy ingredients!
We love these Instant Pot Oatmeal, Slow Cooker Oatmeal, and this Apple Cinnamon Oatmeal, but I love the texture of this baked version — it’s almost like eating cake for breakfast!
This Baked Oatmeal Recipe takes just 10 minutes to prep and can be stored all week in the fridge or frozen for up to 3 months to be reheated whenever! It’s also packed with nutritious ingredients like oats, eggs, fruit, and milk.
Looking for more similar recipes? Check out my 4-Ingredient Oatmeal Cups, Banana Chocolate Chip Oatmeal Cups, Pumpkin Chocolate Chip Oatmeal Cups, or Easy Carrot Cake Oatmeal Cups!
What is Baked Oatmeal?
Baked Oatmeal is a breakfast casserole that’s made up of oats, milk, eggs, and any of you favorite oatmeal mix-ins.
You just stir it up and bake! Then you can serve on its own or in a bowl with milk.
Baked Oatmeal Ingredients:
This healthy Baked Oatmeal recipe is packed with good-for-you ingredients you probably already have on hand!
- Banana: the riper the better! You can also sub the banana for applesauce or Greek yogurt.
- Milk: I use low-fat milk but any kind will work. You can even use plant-based milk!
- Eggs: give the oatmeal a protein boost for a more filling breakfast and help bind the casserole together.
- Maple Syrup: you can substitute the maple syrup for any sugar or sweetener, like honey or brown sugar.
- Vanilla Extract: gives the oatmeal flavor depth and warmth.
- Baking Powder: keeps the oatmeal light and fluffy!
- Cinnamon and Salt: cinnamon adds sweet spiciness while salt helps enhance flavor.
- Rolled Oats: use large flake rolled outs for the best texture. For a finer texture, you can also use quick or instant oats.
- Mix-Ins/Toppings: you can use any mix-ins you like! Try blueberries, raspberries, chopped strawberries, chocolate chips, or nuts!
How to make Baked Oatmeal
This recipe takes just 10 quick minutes to prep!
- Combine all ingredients: In a large bowl, mash banana. Add milk, eggs, maple syrup, and vanilla and whisk well. Stir in baking powder, cinnamon, and salt. Add in the oats and any mix-ins you like. Stir until fully combined.
- Bake: Transfer the mixture to a greased square baking pan and bake at 350ºF for 25-30 minutes.
Baked Oatmeal FAQs
Totally! Baked Oatmeal is packed with healthy carbs from the oats, protein from the eggs, and fruit and nuts which are loaded with nutrients. Baked oatmeal makes a delicious, filling, and healthy breakfast!
Steel cut oats are harder and take much longer to cook than rolled oats. Using steel cut oats will not work in this recipe!
Baked oatmeal will last in an airtight container in the fridge for 3-4 days.
You can also freeze it!
Totally! Baked oatmeal is the best make-ahead, freezer-friendly meal prep option. To freeze it, bake as directed, cool completely, then store in an airtight container in the freezer for up to 3 months.
To reheat baked oatmeal from the fridge, microwave or warm in the microwave until heated through. To reheat baked oatmeal from frozen, bake at 350ºF in the oven or wrap individual slices in a paper towel and warm in the microwave until heated through.
Variations
- Dairy-Free: Swap the regular milk for any variety of non-dairy milk.
- Vegan: Use non-dairy milk and flax egg in place of regular egg. For this recipe, mix together 2 tablespoons of flax meal and 6 tablespoons of water. Let that mixture sit for 15 minutes in the fridge before incorporating it into the oatmeal.
- Gluten-Free: Simply swap the rolled oats for gluten-free rolled oats! Also verify that all of the ingredients you use are certified gluten-free.
- Use frozen fruit. If you’re mixing fruit into the oatmeal, you can use frozen fruit in place of fresh fruit. However, this will require a longer cooking time—probably closer to 45 minutes. It’s a good idea to let frozen fruit thaw before adding to shorten the cook time.
- Boost the nutrition. Pack this baked oatmeal with even more nutrients by adding in chia, hemp, or flax seeds.
Serving suggestions
This oatmeal recipe makes the perfect grab-and-go breakfast but you can also dress it up and serve it as a delicious sit-down breakfast! Try drizzling it with peanut butter, topping it with Greek yogurt, or topping it off with strawberry sauce!
You can also bulk your breakfast up with all your favorite breakfast recipes. Serve it alongside yogurt parfaits, peanut butter banana smoothies, whole wheat pancakes, bacon and eggs, you name it!
More recipes to make with oats
Baked Oatmeal recipe
written by Ashley Fehr
Ingredients
- 1 overripe banana (you can sub applesauce or Greek yogurt as well — 100 grams or ⅓ cup)
- 2 cups low fat milk
- 2 large eggs
- ⅓ cup maple syrup (you can substitute any sugar or sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 cups large flake rolled oats
- Blueberries, raspberries, chopped strawberries, chocolate chips, or nuts for topping as desired (frozen fruit will require a longer cook time)
Instructions
- Preheat the oven to 350 degrees F and grease an 8×8" or 9×9" pan with non-stick spray.
- In a large bowl, mash banana. Add milk, eggs, maple syrup, vanilla and whisk well.
- Whisk in baking powder, cinnamon and salt.
- Add oats and stir until combined (you can add in fruit, chocolate chips or nuts at this point or sprinkle them on top).
- Bake, uncovered, for 25-30 minutes, until the edges are set and light golden brown.
- Serve warm or refrigerate to serve later. See my tips in post for freezing.
Notes
Nutrition Information
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Mia says
I have tried numerous baked oatmeal recipes this month. This one is the best so far! I added a little protein powder and flax seed. Delicious and proud to give a nourishing breakfast to my family.
The Recipe Rebel says
Hi Mia! So glad you enjoyed the recipe! Thank you for this kind review!
Trinity says
Hi! Im looking for freeze ahead ideas and came across your site. I’m allergic to eggs and was wondering if you had any ideas on a substitution or can I leave it out? I’m not much of a cook so I rely on amazing people like you who make awesome recipes!
The Recipe Rebel says
Hi Trinity! I’ve only tested the recipe as is, so I’m not sure what could be used in place of the egg. Maybe a plant based egg replacement might work? If you decide to experiment, I’d love to know how it goes!
Deanna Fine says
I used quick oats the first time I made this & it was really great. However, to make it healthier (I thought) I changed the oats but instead of regular oats I bought steel cut. I just read that’s not ideal for this recipe & I’ve found out how right that is. I think I’ll cook it longer tomorrow & I’ll add some milk to assist. Oh well………
The Recipe Rebel says
Hi Deanna! So glad you enjoyed the recipe! Thank you for this review!
Kim says
Hello, when you freeze this, would you want to cut it first or leave it all together? Just trying to figure out how to store it! Thanks!
The Recipe Rebel says
Hi Kim! I would probably cut it first. ENJOY!
Teagan says
I’ve made this recipe two times – one with raspberries and one with strawberries. And it was delicious both times! I think my new favorite simple breakfast. I’m about to try with peanut butter and chocolate for a bit of an indulgence!
Michele says
Made this morning with walnuts, blackberries and strawberries. Used applesauce in place of banana. Delicious 😋
The Recipe Rebel says
Hi Michele! So glad you enjoyed the recipe! Thank you for this review!
Sharlene says
Question, Does the maple syrup have to be pure expensive maple syrup or can I use Mrs.Butter Worths or Aunt Jemimma ?
thank you