Perfect Baked Oatmeal

Breakfast is ready when you are with this make-ahead pan of lightly sweet baked oatmeal. Toppings can be endlessly varied to suit your morning cravings. 

Perfect Baked Oatmeal

I skip breakfast all too often, and most of the time my morning begins with a cup of coffee and whatever is closest to hand – a cookie or whatever sweet baked thing I’ve made the day before. This year I’m making an effort, or at least leaning into, a more nutritious way to start the day.

This baked oatmeal has been a real game-changer. I can make a pan on Monday and enjoy breakfast all week long, varying toppings along the way to change the flavor so it doesn’t get boring. And oats are so filling and packed with good vitamins, minerals, and fiber – I’m not starving by lunchtime.

Perfect Baked Oatmeal

This recipe makes a big 13×9-inch pan, which might be considered ‘family size’. If you’re just feeding yourself, then this recipe halves easily into an 8×8 pan. It’s incredibly easy to stir together and is very lightly sweetened with brown sugar. That is to say, you won’t have a sugar crash after eating a slice.

Perfect Baked Oatmeal

I call this the perfect baked oatmeal because it really is the perfect blank canvas for any topping you’d like to add. Some baked oatmeal recipes add berries in the mixture before baking, but I’ve found this reduces its longevity. Berries get mushy, and neighboring oats take on a weird texture. This version is just oats and a few walnuts for some healthy omegas in the mix.

Perfect Baked Oatmeal

Toppings can be anything you have on hand. I love this with a drizzle of maple syrup and fresh berries, but you could simply have it with a pat of salted butter. A smear of peanut or almond butter is nice on top of a warm slice, and becomes melty and delectable. Jams and jellies are also welcome additions. Or, put a slice in a bowl and add a splash of milk on top. 

Perfect Baked Oatmeal
Perfect Baked Oatmeal

It seems crazy to claim that a dish as humble as this is life-changing, so instead I’ll say it’s ‘week changing’. It’s been nice having something more healthful ready to hand, and it’s provided a way to add much needed energy and heart-healthy fiber to my mornings.

Perfect Baked Oatmeal

Heather Baird
Breakfast is ready when you are with this make-ahead pan of lightly sweet baked oatmeal. Toppings can be endlessly varied to suit your morning cravings. 
No ratings yet
Prep Time 10 mins
Cook Time 40 mins
Course Breakfast
Cuisine American
Servings 12

Ingredients
 
 

  • 4 cups old fashioned oats
  • 1 cup light brown sugar packed
  • 1 cup chopped walnuts
  • 1 tablespoon ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon salt fine grain
  • 4 cups whole milk or dairy-free milk
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 6 tablespoons unsalted butter melted

Instructions
 

  • Preheat the oven to 350° F.
  • In a large mixing bowl, combine the oats, sugar, nuts, cinnamon, baking powder, and salt. Mix well.
  • In a separate bowl, whisk together the milk, eggs, and vanilla. Add the milk mixture to the oat mixture; pour over the melted butter. Stir until all the ingredients are well incorporated.
  • Pour the mixture into the prepared pan. Bake for 40 minutes or until the top is golden brown and the middle is well set. Cool slightly before cutting into squares.
  • Baked oatmeal keeps well in the refrigerator for up to 5 days. Reheat slices in the microwave before serving.

Notes

Recipe can be easily halved and baked in an 8×8 inch baking dish. Decrease bake time to 30-35 minutes.
Serve with a drizzle of maple syrup, or fresh fruit. Nut butters pair well with this and make the dish even heartier. Place a warmed slice in a bowl and top with a splash of milk. Dollop with yogurt, add a handful of nuts. Jams and jellies add sweetness and taste delicious with the oats.
Keyword baked oatmeal, breakfast, healthy breakfast, oatmeal
Tried this recipe?Let us know how it was!
Follow:
Subscribe
Notify of
guest
9 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Anonymous
Anonymous
5 months ago

This looks amazing! Would the recipe change if using steel cut oats?

Heather Baird
Heather Baird
5 months ago
Reply to  Anonymous

Hi! Thanks for your question. I wouldn't recommend using steel cut oats in this recipe. They need much more liquid than old-fashioned oats. Steel cut oats require about 3 cups of liquid to 1 cup of oats.

Metermaid16
Metermaid16
5 months ago

Do you have the nutritional values on this recipe?

Anonymous
Anonymous
5 months ago

This looks so good! Unfortunately, we have a family member with a severe tree nut allergy. Can you suggest an alternative ingredient, or is it possible to make it without the nuts? Thanks!

Heather Baird
Heather Baird
5 months ago
Reply to  Anonymous

Hello! Sorry for my slow reply, my comment section has been unexplainably broken for over a week! Yes, you can absolutely make it without nuts, but if your family member can tolerate seeds, you could add pepitas or sunflower seeds for texture.

AmyB
AmyB
5 months ago

I made this with steel cut oats because that’s what I had on hand. Came out fine. I will make it next week with old-fashioned oats to see the difference. It’s a great recipe. And really keeps you full for the morning.

Heather Baird
Heather Baird
5 months ago
Reply to  AmyB

Hi Amy! Thank you for the excellent feedback. Did anything change, such as baking time? My experience with steel cut oats is mostly with McCann's Irish Oats (very firm and sturdy) and they take longer than old fashioned oats' standard preparation, and require more liquid.

Lindsay
Lindsay
5 months ago

This really is a perfect recipe! I drizzled honey on top and it was just right. I have already shared the recipe with family and friends. Thank you!

Heather Baird
Heather Baird
4 months ago
Reply to  Lindsay

Sounds delicious, thanks for giving it a try!