Cinnamon Spice Soaked & Baked Oatmeal


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Cinnamon Spice Soaked & Baked Oatmeal recipe by Barefeet In The Kitchen

I have a new oatmeal love. Soaking the oats overnight gave a whole new texture to the dish. Everything melded together beautifully. The cinnamon and nutmeg really blended throughout the oatmeal.

The oats were plump and still separate and chewy, not at all soggy as I had feared they might be.

As an added benefit, who doesn’t love a breakfast that can be assembled at night and then put into a cold oven in the morning? This is officially on my weekly meal plan now. Every single member of the family loved this and they ate a ridiculous amount.

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If you manage to have leftovers, they freeze beautifully in individual containers. Just add a tablespoon or so of water to the dish straight from the freezer and then microwave for a minute or two.

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Cinnamon Spice Soaked & Baked Oatmeal

Servings: 6 -8 servings


  • 3 cups old fashioned rolled oats
  • scant ½ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup raisins
  • 1/4 cup light flavored olive oil
  • 3 eggs
  • 1 1/2 cups milk


  • Place all of the ingredients in a large bowl and stir to combine. Grease a 7x10 pan (or 9x13 if you want to double the recipe). Pour the oatmeal mixture into the pan and cover with lid or foil. Place in the refrigerator overnight.
  • In the morning, uncover the pan and place in a cold oven. Bake at 350 for 40-45 minutes or until set in the center. Let cool 5-10 minutes before serving.
  • You can serve this as pictured or scoop it into bowls. I like mine broken up like warm granola in a bowl and my kids prefer to eat theirs like a slice of cake. However you cut it, it is good. Enjoy!


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.
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Erin @ Cooking on Whim says

    I might have to use this as my morning breakfasts! I leave my house at 6am every day, and don't eat lunch until 12. I need something that will "stick to my ribs", and this looks so much better than packet oatmeal!

  2. North says

    My wife loves steel-cut oats. I prepare a large crock pot of them, seasoned and lightly sweetened, often on Sunday nights in the fall and winter. That is enough for breakfasts reheated for a week.

  3. Becki's Whole Life says

    Love this. I tried the oatmeal in the crockpot and it was pretty good, but not my favorite. I love the idea of soaking and then baking in the AM…I bet this is wonderful this way. Love the addition of olive oil, too:-)

  4. ConsciouslyFrugal says

    *sniff* this weekend WAAAABOOOHOOOO we had to toss out more than 5lbs of oats because freakin' grain weevils had exploded all over the bag and tin full of oat goodness. We're still battling them. If I had my *sniff* waaaaaboohoooo oats I could try this recipe! sob, sob, whine, whine