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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.
Baked Oatmeal
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.
I decided I should finally write a review because I have cooked this very easy recipe so many times! I love it! I bake it in a 9×13 pan. My son likes to add whipped cream to his baked oatmeal. I like to add almond milk to mine. It reheats great for a second day serving as well. I have a pan of baked oatmeal in the oven right now. Thanks for sharing this recipe!
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
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.
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!)
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
- Apple Pie Baked Oatmeal
- Baked Peach Oatmeal
- Blueberry Baked Oatmeal
- Pineapple Coconut Baked Oatmeal
- Peanut Butter Banana Baked Oatmeal
- Mixed Berry Baked Oatmeal
Frequently Asked Questions
You can substitute melted butter for the oil at a 1:1 ratio (so ¼-cup, or one ½-stick of butter).
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.
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.
The Best Baked Oatmeal
Ingredients
- 3½ cups old-fashioned rolled oats
- ⅓ cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ cup light flavored olive oil
- 3 eggs
- 1½ cups milk
- 1 cup craisins or raisins optional
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/26/16 – recipe notes and photos updated 8/17/26}
Can I substitute regular milk with almond milk?
That should work just fine in the oatmeal!
I decided I should finally write a review because I have cooked this very easy recipe so many times! I love it!
I bake it in a 9×13 pan. My son likes to add whipped cream to his baked oatmeal. I like to add almond milk to mine. It reheats great for a second day serving as well.
I have a pan of baked oatmeal in the oven right now.
Thanks for sharing this recipe!
I’m so glad to hear that your family is enjoying the baked oatmeal, Sarah!
Can I use quick cooking oats for this recipe?
Yes, that will work. The texture will be a little different, but it’s tasty that way too, Kelly.
What are the amounts that you change (I assume you do) when you make it in a 9”X13” pan? Thank you.
You can just double it. It will be a little thicker, but we like it that way. It will require a few more minutes baking time. Enjoy!
Love the baked oatmeal idea and definitely will be trying. I like to cook with grape seed oil…is this a suitable substitution for this recipe?
I use any mild-flavored oil, Kim. I haven’t tried grape seed, but I imagine it will work fine.
Can you use quick cooking oats in this recipe? I have issues digesting regular old fashioned oats. Would I have to make adjustments for the liquid amount or baking time do you think? Thanks! It sounds like a really great recipe!
Quick cooking oats will work fine, Connie. The texture will simply be a little different.
Just wanted to drop a line to say thank you! I found your recipe on Pinterest last year and have made it countless times already 🙂 It has been a real life saver, I double the recipe and make enough for the week. Everyone loves breakfast! Thanks for sharing it.
I’m so glad that you’re enjoying the oatmeal, Lee-Ann.
Is it normal if its a little watery?
Is it watery before cooking? After cooking? It should be a little bit wet when it’s done in the oven, but not watery at all. It will firm up a bit more as it cools too.
Do you have to refrigerate the left overs?
Yes. They will keep nicely in an airtight container in the fridge for a few days, Neishia.
Can you suggest a substitution for the light brown sugar? Or can I just leave it out? I’m trying to eliminate all sugar in my diet.
You can certainly eliminate it or substitute the alternative sweetener of your choice, Sandy.
So good! Instead of olive oil (the thought of it in my oatmeal irks me), I melted a 1/4 c. of butter and added it instead. I also added 1.5 tsp of vanilla. Drizzled it with a little bit of real maple syrup and little bit of milk when it was done and it was beyond delicious! Thanks!!!!
I’m glad you like the baked oatmeal, Beth! The oil provides a bit more moisture in the oatmeal, but butter works and has great flavor too. I use both in my oatmeal recipes. Enjoy!
I finally found a gluten free, nut free, oatmeal based dish with no weird ingredients! Can’t wait to see how it turns out. I added homemade strawberry jam instead of raisins and topped it with some almond shavings. Hopefully my tweaks taste good. Thanks for the recipe!
I’m glad it works for you, Rose! Let me know how you like it.
Replaced olive oil with coconut oil (also 1/4 cup) and it was delicious! Also used vanilla almond milk. Drizzled a little maple syrup on top. Yum!
I’m happy to hear that you’re enjoying the oatmeal, Hannah.
This was extremely dry & not good. That amount of liquid would be good for 2 cups of baked oats, not 3.5 cups.
Hi Oscar, I honestly can’t imagine what went wrong. Did by chance you substitute any ingredients? Sorry to hear that you didn’t love it.
Is the nutrition info for one piece, or the entire pan? Thanks!
That’s per serving, Samantha.
This is delicious, Mary! Thank you so much for sharing. I have two picky little boys, and this is one of the things they gobble up! I baked this in a glass Pyrex and there was a thin layer of egg at the bottom. Do you think this is because I baked in glass rather than metal? I am going to experiment, but thought I’d ask anyway. Thanks again!!
I’m thrilled that you love the baked oatmeal, Mary! Personally, I love that eggy custard layer on the bottom, but it doesn’t happen every time. I think it’s because it was baked in glass, which takes a little longer to come to temperature. So, slightly lower baking time and glass probably creates it. (I’ve honestly never thought why it happens before!) If you’d like to avoid it, just bake the oatmeal a little longer next time.
I have been using this baked oatmeal recipe for years now! I often will cook this baked oatmeal on Sunday mornings while my family is still in bed (I’m the early riser in our house) While I do have the ingredients memorized, I still find myself looking up the recipe again each week. I have only made one small adjustment to the recipe. I now use 1-1/2 cups of quick oats and 2 cups of regular oats. Last year I encountered a grocery store shortage of regular oats (somehow due to COVID), and I decided to buy quick oats. I now find that I love the baked oatmeal when I mix the oat sizes.
We always add whipped cream to the warm baked oatmeal. The oatmeal is also delicious when reheated.
Thanks for sharing this easy and delicious recipe!
….and I just scrolled through comments and realized I had left a comment last year! Well, I still love this recipe today 😊
This is awesome. I love it!
I’m so glad that you like it so much, Sarah.
My daughter does the “baked oatmeal dance” every time she makes it! She has the right idea! I use coconut oil and add a little unsweetened coconut and some chopped walnuts to mine along with a few craisins. I serve it warm with a little maple syrup and milk. Or vanilla ice cream for a yummy dessert!
I’m so glad you love it, Sharon!
It looks like a bar I can pick up and eat but the comments are all about it being in a cereal bowl. Do you have anything like this that could be eaten as a bar? Or is it dry enough to be in clusters to munch on?
thank you
It won’t firm up into clusters, but when it’s cool it will be sliceable. I don’t know about handheld though.
Just took out of oven and almost cooled so had to taste. Absolutely delicious. Did use Splenda brown sugar blend (3 TBL), canola oil, tsp vanilla and craisins. Baked perfect and will make again. Wonderful recipe. Thank you for sharing🥰
I’m thrilled that you love the oatmeal, Bobbie!
Absolutely delicious. Doubled the batch and added 4 or 5 cups of chopped Granny Smith apples. So good!!
This is very similar to a baked oatmeal recipe which I’ve used for years. That recipe also called for oil. I have always substituted an equal amount of unsweetened applesauce for the oil which works perfectly and is much healthier. You can also substitute plain non-fat Greek yogurt for some of the milk.
I love how versatile the recipe is. I think the original version I made (recipe from a friend) was oil as well. I’m glad you like it!