Baked Oatmeal

Baked Oatmeal
Ingredients and Substitutions
Notes on Equipment
How to Make Baked Oatmeal
Expert Tip
Serving Suggestions
Make Ahead & Storage
More Baked Oatmeal Recipes
Frequently Asked Questions

If you haven’t tried Baked Oatmeal yet, you are missing out. Mildly sweet and lightly spiced with cinnamon, this leaves the average bowl of oatmeal in the dust.

When I say this is one of our family’s most beloved breakfasts, there’s no exaggeration. Baked oatmeal is tied with our slow-cooker oatmeal for our family’s all-time favorite oatmeal recipe, and we’ve made it so many times over the years that I’ve lost count.

A friend introduced our family to Baked Oatmeal via an Amish cookbook over 20 years ago and it’s been a staple in our family’s meal plan ever since.

There’s something about this sweet, chewy Baked Oatmeal that is just guaranteed to make me smile. Whether right out of the oven, or warmed up in the microwave the following day, this oatmeal is always a treat. We love preparing it for breakfast, but we’ve also been known to heat it up for a midday (or midnight!) snack.

To make this recipe even better, it can also be made in advance then portioned into individual bags or containers for one portion meals. This breakfast is a lifesaver on busy mornings.

baked oatmeal sliced on white plate with forks next to it

Ingredients and Substitutions

Oats – I use rolled oats in this recipe for their distinct texture in baked oatmeal. I do not recommend substituting quick cooking oats in this recipe.

Brown Sugar – Light brown sugar serves as the main source of sweetness in this oatmeal.

Cinnamon – Cinnamon creates a warm, rich foundation for the flavors in this recipe, with just a bit of spice.

Raisins – Either raisins or craisins will work well for this recipe. I typically just grab whatever’s convenient from the pantry. Not fan? I really like them, but you can skip them.

Milk – I use whole milk, but whichever milk you happen to have on hand will work fine here. Dairy free milks will also work in this recipe.

Eggs – Eggs help provide structural support for the oatmeal, keeping every bite hearty and consistent.

Baking Powder – This is our leavening agent, and along with the eggs helps the oatmeal rise.

Neutral Oil – I use light flavored olive oil in this recipe, and in most of my baking as it is neutral flavored. Canola or vegetable oil may be substituted here if that is your preference or more easily at hand for you.

Salt – I use Kosher salt in all of my recipes unless specifically noted otherwise.

Notes on Equipment

Mixing Bowl
Spoonula – One of my favorite kitchen tools that I use pretty much every day is the Get It Right Spoonula. It combines the best parts of a spatula and a spoon in one handy tool. Nothing sticks to it and it’s completely dishwasher safe. And, as far as I’m concerned, it’s practically perfect in every way.
Measuring Cups and Spoons
Baking Pan

uncooked baked oatmeal in blue ceramic pan with cloth tea towel next to it

How to Make Baked Oatmeal

Preheating the Oven – To start, you’ll want to preheat the oven to 350°F.

Greasing the Pan – While the oven is warming up, grease a 10″ baking pan with butter or cooking spray.

Combining the Dry Ingredients – I add the oats, brown sugar, cinnamon, salt, and baking powder to a large bowl. Stir until completely combined.

Adding the Wet Ingredients – Add the oil, eggs, and milk and stir to combine.

Finishing with Raisins – Last, I add the raisins to the bowl, stirring again until thoroughly mixed.

Baking – Scoop the oat mixture into the greased pan (I use a spatula to do this) and let bake in the oven for 30 minutes.

Serving – Once the oatmeal has finished cooking, let cool for about 10 minutes before slicing/scooping and serving. This gives the dish time to settle after baking.

cooked oatmeal in blue pan on wooden table

Expert Tip

I’ve said it before, but it’s worth restating, we really love our oatmeal recipes and there are endless ways to enjoy it. From the oven to the stovetop to the crockpot, we’re oatmeal experts over here. So, here are a few more tips to make sure your baked oatmeal turns out perfectly every time.

Mixing too Early: If you would like to prepare this ahead of time, bake it completely. Do not stir it together and wait to bake it later. If you stir it together too early, the oats will absorb all of the liquids producing a very different result. Instead, go ahead and bake it and then reheat as directed below.

Rotating the Pan – Rotating the pan in the oven to face the opposite direction halfway through cooking (at the 15 minute mark) is a good way to produce more uniform results, especially if your oven has hot spots.

Checking for Doneness – When the oatmeal is fully baked, it should be lightly browned, and slightly crisp on top and around the edges. If you insert a knife into the center of the dish, it should come out mostly clean with wet crumbs.

Serving Suggestions

I typically serve oatmeal on its own or with some fresh fruit. If we’re doing brunch or having a bigger breakfast spread, it pairs well with a Peach Fruit Salad, or this Honey Lime Fruit Salad. And if I want to add some extra protein, a skillet of Cottage Cheese Eggs always gets cheers.

Most mornings, the kids are likely to be eating their oatmeal with a Strawberry Banana Smoothie or these Spinach Smoothies. (And yes, my kids actually like them – probably because they taste nothing like spinach!)

baked oatmeal on white plate with forks next to it on table

Make Ahead & Storage

Make Ahead: Yes! Not only can this recipe be made ahead, that’s usually our plan when making it. I love having baked oatmeal tucked away for future breakfasts. This oatmeal will keep for up to a week in the refrigerator, or several months in the freezer.

How to Store: Let the oatmeal cool completely, then cut or scoop into portions. I usually store this dish in airtight containers or freezer bags.

How to Reheat: I reheat individual portions in the microwave with about a tablespoon of water. Or cover the pan with foil and pop the room temperature pan in a 350°F oven for about 20 minutes.

More Baked Oatmeal Recipes

Frequently Asked Questions

Can I substitute butter for the oil in this recipe?

You can substitute melted butter for the oil at a 1:1 ratio (so ¼-cup, or one ½-stick of butter).

Can I substitute quick or steel-cut oats for this recipe?

In this case, I don’t recommend it. Changing the type of oats will drastically affect the overall texture of the oatmeal. And steel cut oats will not cook through at all in the recommended time frame.

Will adding nuts, bananas, apples, chocolate chips, etc. affect the result?

Yes, you can incorporate all kinds of add-ins into baked oatmeal! Check out the collection of baked oatmeal recipes I’ve shared above for more ideas.

Preheat oven to 350°F. Grease a 10-inch pan with butter or coat with cooking spray. Combine the oats, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl. Stir to combine.
Add the oil, eggs, and milk and stir to combine. Add the craisins and stir once more.
Scoop the oat mixture into the greased pan and bake for 30 minutes. The oatmeal should be lightly browned, slightly crisp on top and around the edges. A knife inserted will come out mostly clean with wet crumbs.
Remove from the oven and let cool for 10 minutes before serving. Slice into servings or scoop servings with a spoon.

FREEZER MEAL: Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.