Baked oatmeal is the kind of warm, comforting breakfast that feels like a hug in a bowl—soft in the center, lightly golden on top, and filled with cozy flavors like cinnamon and vanilla. It’s perfect for busy mornings because you can mix everything in one bowl, pour it into a dish, and let the oven do the work while you get ready.
Baked Oatmeal:
Unlike stovetop oats, baked oatmeal slices neatly, reheats beautifully, and can be customized endlessly—add fruits, nuts, chocolate chips, or even a swirl of peanut butter. Whether you serve it fresh with milk or topped with yogurt and berries, this wholesome bake is a simple, satisfying way to start the day.
History:
Oats have been a staple grain for centuries, especially in colder regions where hearty breakfasts were essential. While traditional oatmeal was commonly cooked on the stove, baked oatmeal became popular as home ovens became more common—offering a casserole-style, shareable breakfast that could feed a family at once. Over time, baked oatmeal evolved into a modern meal-prep favorite, loved for its versatility and dessert-like comfort while still being nutritious.
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Baked Oatmeal
Ingredients
- 2 cups rolled oats
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp salt
- 2 cups milk (dairy or unsweetened almond/oat milk)
- 2 large eggs
- ⅓ cup maple syrup or honey (adjust to taste)
- 2 tbsp melted butter or coconut oil
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x8-inch baking dish (or similar).
- In a bowl, mix dry ingredients: oats, baking powder, cinnamon, and salt.
- In another bowl, whisk wet ingredients: milk, eggs, maple syrup, melted butter, and vanilla.
- Combine wet and dry mixtures. Fold in your chosen add-ins.
- Pour into the baking dish and spread evenly.
- Bake for 35–40 minutes, until set in the center and golden on top.
- Cool 5–10 minutes, then slice and serve.
Notes
- Use rolled oats for the best texture; quick oats turn softer and mushier.
- Let the mixture sit for 5 minutes before baking for slightly thicker results.
- Add-ins like bananas and apples increase natural sweetness—reduce syrup if needed.
- For a creamier texture, use whole milk or add 2–3 tbsp yogurt to the wet mix.
- Baked oatmeal firms up as it cools—slice cleaner after resting.
Tips for Baked Oatmeal:
- Meal prep win: Bake on Sunday, slice, and refrigerate for quick breakfasts.
- For a crunchy top, sprinkle chopped nuts or a little brown sugar before baking.
- Boost protein by adding 1–2 scoops vanilla protein powder (reduce oats by ¼ cup).
- For extra flavor, add a pinch of nutmeg or a few drops of almond extract.
- Serve with toppings: Greek yogurt, milk, berries, nut butter, or honey.
FAQ’s for Baked Oatmeal:
Q: Can I make baked oatmeal without eggs?
Yes. Replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water) or use a mashed banana for binding.
Q: Can I make it dairy-free?
Absolutely—use almond milk, oat milk, coconut milk, and coconut oil or vegan butter.
Q: How do I store baked oatmeal?
Cool completely, then store covered in the fridge for up to 5 days.
Q: Can I freeze it?
Yes. Slice and wrap portions. Freeze up to 2 months. Reheat in microwave or oven.
Q: How do I reheat it?
Microwave 30–60 seconds, or warm in a 350°F oven for 10 minutes. Add a splash of milk to keep it moist.
Conclusion:
Baked oatmeal is a cozy, nourishing breakfast that’s easy to make, easy to customize, and perfect for feeding a family or prepping ahead for the week. With its warm cinnamon flavor, soft cake-like texture, and endless topping options, it turns simple oats into a breakfast you’ll genuinely look forward to.