Baked Oatmeal is a simple and delicious breakfast made with wholesome oats and basic pantry ingredients. These healthy oatmeal recipes are easy to make in just one bowl and perfect for meal prep!
Oatmeal for Breakfast
Looking for a hearty and comforting breakfast that the entire family will love? You can’t go wrong if you’ve got a bag of oats in your pantry. Overnight oats, steel cut oats, stove-top rolled oats and baked oatmeal are just a few of the oatmeal recipes my family is crazy about.
What is Baked Oatmeal
Baked oatmeal is sort of like an oatmeal cake you have for breakfast. The texture is much heartier than regular oatmeal and even reminds me of a soft and chewy baked oatmeal cookie. You make this healthier dessert for breakfast by combining oats with your favorite spices, sweetener, some sort of binder and liquid. Once you combine the mixture, simply pop the casserole pan or baking pan in the oven and bake until set.
It’s a quick and easy breakfast to keep on hand throughout the week. You make a batch and store it in the fridge to reheat at breakfast. Plus, it’s freezer friendly and perfect for feeding a crowd.
Ingredients you will need:
The great thing about this baked oatmeal recipe is that you can easily adapt it based on what you have in your kitchen. I’ve even included a few suggestions for substitutes based on various diets and allergies.
- Oats: we usually like to use organic certified gluten-free old-fashioned rolled oats like this one. Whole oats are much heartier than quick oats so you get the best texture.
- Milk: we prefer unsweetened almond milk but you can use any dairy-free, plant-based or regular milk if that’s what you have on hand
- Binders: Eggs not only add protein but they act as the binder to help hold the oats together and give it structure. To make a vegan baked oatmeal, simply replace the eggs with chia or flax eggs, mashed banana, pumpkin puree or applesauce.
- Liquid Sweetener: all you need is a touch of pure maple syrup to add flavor but you can also sub with sugar-free Lakanto maple syrup, honey (if not vegan), coconut sugar or brown sugar will work too.
- Baking Powder: this leavener helps both regular and vegan baked oatmeal rise
- Melted Coconut Oil: adds moisture & flavor but you can sub with melted grass-fed butter or ghee if not dairy-free.
- Vanilla, Cinnamon, & Salt: add delicious flavor
- Fruit: completely optional but we love adding some fruit for natural sweetness, flavor and texture. You can use fresh, frozen or freeze-dried berries, chopped apples, pears, peaches, and bananas.
- Other add-ins:
- nuts: chopped pecans, walnuts, slivered almonds
- seeds: sunflower seeds, pumpkin seeds (pepitas), hemp seeds, chia seeds and ground flax seed meal (for extra fiber)
- dried fruit: raisins, cranberries, apricots
- chocolate chips or chopped chocolate
- nut or seed butter: peanut butter, almond butter, cashew butter, tahini or sunflower butter all add flavor and can act as a binder too
How to make Baked Oatmeal
Start off by whisking the eggs and milk in a large bowl, until combined. Stir in applesauce, maple syrup, vanilla, cinnamon, salt and optional flax seeds. Gently fold in rolled oats and other add-ins of your choice,
- Transfer oatmeal mixture into a pan or divide into a 12 cup muffin-tin.
- Bake until the oatmeal is set and the center is no longer jiggly.
- Remove pan from oven and serve with berries, maple syrup and any other desired toppings.
HOW TO STORE BAKED OATS FOR THE WEEK:
You can make this easy breakfast recipe in the morning or even on your Sunday night meal prep day.
To make these into single serving sizes or a healthy portable breakfast for on the go, divide the batter into and bake for 25-30 minutes instead.
Store in a resealable container ( are great for this) in the fridge and you are set up with a few hearty and healthy breakfasts that you can serve during the week.
You can serve this delicious breakfast casserole as is, with yogurt, almond milk, nut butter or some jam to liven things up.
More Baked Oatmeal Recipes:
- 3 large eggs , can sub with 3 flax eggs for vegan (see note below to make flax eggs)
- 1 1/2 cups unsweetened almond milk , can sub with any milk of your choice
- 3/4 cup unsweetened applesauce , can also sub with mashed bananas OR pumpkin puree
- 1/3 - 1/2 cup pure maple syrup , can sub with sugar-free maple syrup, coconut sugar, brown sugar OR honey if not vegan
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground flax seeds , optional
- 3 1/3 cups gluten-free old-fashioned rolled oats
- 1 cup mixed berries + 1/4 cup for toping , fresh or frozen
- chopped nuts, chocolate chips, coconut etc.
- Serving options: Maple syrup Fresh Berries, Milk + chopped nuts
Preheat oven to 350 F and lightly grease the inside of a 2 quart (10 cup) casserole dish 8x8 baking pan. Set aside.
In a large bowl, whisk the eggs and milk until combined. Stir in applesauce, maple syrup, vanilla, cinnamon and flax seeds. Gently fold in oats followed by any add-ins.
Spread mixture evenly into pan and top with additional add-ins.
- Bake in preheated oven for 35-40 minutes, or until the oatmeal is set and the center is no longer jiggly or a toothpick comes out clean.
- Remove from the oven and serve with extra berries, maple syrup and any other desired toppings.
*you can use mashed bananas instead but it will have more of a banana taste or add another 1/3 cup apple cider or milk instead
Oatmeal will keep in the refrigerator in a covered container, for up to 3 days.
** To make flax eggs for vegan:
Each flax egg is 1 Tablespoon of ground flax seeds + 2.6 Tablespoons water
For 3 flax eggs: Mix 3 Tablespoons of ground flax seeds with 8 Tablespoons water. Let it sit for 5 minutes or until thickened.