Favorite Meal-Prep Baked Oatmeal is the ultimate meal-prep breakfast: warm, softly set like a tender oatmeal “cake,” and perfectly sliceable for grab-and-go mornings. It’s sweetened just enough, packed with comforting cinnamon-vanilla flavor, and easy to customize with fruits, nuts, or chocolate—so you never get bored.
Meal-Prep Baked Oatmeal:
What makes it a favorite is how reliable it is. Mix everything in one bowl, pour into a baking dish, and bake while you tidy up. Then portion it out for the week—reheat in seconds and top with yogurt, milk, or nut butter for a hearty breakfast that actually keeps you full.
History:
Baked oatmeal grew in popularity as a practical, family-style alternative to stovetop oats—especially in home kitchens where breakfast casseroles were common. As meal prepping became a modern routine, baked oatmeal became a staple because it stores well, reheats beautifully, and adapts easily to seasonal fruits and pantry add-ins.
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Favorite Meal-Prep 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 large 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 add-ins.
- Pour into the baking dish and spread evenly. Add optional topping if using.
- Bake for 35–40 minutes, until the center is set and the top is lightly golden.
- Cool 5–10 minutes, slice, and serve.
Notes
- Rolled oats give the best texture—avoid instant oats for this recipe.
- Let it cool briefly before slicing; it sets as it rests.
- For extra creamy baked oatmeal, use whole milk or add 2 tbsp yogurt to the wet mix.
- Fruit add-ins change sweetness—bananas and apples may let you reduce syrup.
- If it seems soft straight from the oven, don’t worry—it firms up as it cools.
Tips for Meal-Prep Baked Oatmeal:
- Meal prep: Slice into 6 portions and refrigerate up to 5 days.
- Reheat with a splash of milk to keep it moist and creamy.
- Add protein by stirring in 1–2 tbsp chia seeds or topping with Greek yogurt.
- Want dessert vibes? Mix in mini chocolate chips and top with banana slices.
- For fall flavor, use apples + cinnamon + a pinch of nutmeg.
FAQ’s for Meal-Prep Baked Oatmeal:
Q: Can I make this baked oatmeal without eggs?
Yes. Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water) or ½ cup mashed banana as a binder.
Q: Can I make it dairy-free?
Absolutely—use almond, oat, or soy milk and coconut oil or vegan butter.
Q: How do I store leftovers?
Cool completely, then refrigerate in an airtight container for up to 5 days.
Q: Can I freeze baked oatmeal?
Yes. Wrap slices individually and freeze up to 2 months. Thaw overnight or microwave from frozen.
Q: How do I serve it?
Warm it up and top with milk, yogurt, berries, nut butter, or a drizzle of honey/maple syrup.
Conclusion:
This Favorite Meal-Prep Baked Oatmeal is a simple, cozy breakfast you can bake once and enjoy all week. It’s nourishing, customizable, and perfectly sliceable—making it ideal for busy mornings, family breakfasts, and anyone who wants a warm, wholesome start without extra effort.