How To Make The BEST Baked Oatmeal

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If you haven’t yet tried Baked Oatmeal, you are missing out. This is the baked oatmeal recipe that gets two thumbs up every time we make it. 

Lightly spiced with cinnamon and full of sweet dried fruit, so much more exciting than your average bowl of oatmeal. Baked oatmeal makes eating oatmeal feel a little like a special treat–a treat that just so happens to be good for you.

 I’m showing you today how to make the BEST baked oatmeal. This is our family’s all-time favorite oatmeal recipe and we’ve made it so many times over the years that I’ve lost count.

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Best Baked Oatmeal

Baked Oatmeal

My oldest son Sam has been making breakfast on his own for several years now. While I occasionally miss the baby days, there’s nothing quite like having kids old enough to get a hot breakfast on the table without any help!

We enjoy this Pumpkin Spice Baked Oatmeal in the fall, Summer Berries Baked Oatmeal in the warm months when our favorite berries are in season and even found a way to combine several of our favorite foods in Peanut Butter Banana Bread Baked Oatmeal.

This post could also be labeled “Baked Oatmeal for Beginners” since the recipe I’m sharing below is a staple oatmeal recipe that’s appropriate for any season and day of the week.

 Oatmeal Recipes

My family has a well-known love affair with oatmeal. We’ll happily eat oats simmered on the stovetop, slow-cooked in the crock-pot, baked into granola, cookies, and breads.

We like oatmeal in every way, shape, or form you can serve it. Muesli-style oats, nutty granolas, rich and creamy oats with sweet bites of fruit and melting brown sugarchewy baked oatmeal combinations; I doubt that I will ever turn down a warm oatmeal cookie.

You can find a full list of some of our favorite oatmeal recipes right here.

With all of those varieties to choose from, I can still say, beyond any doubt, that our all-time favorite way to make oatmeal for breakfast is BAKED.

Craisin Baked Oatmeal

How to Make Perfect Baked Oatmeal

  1. 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.
  2. 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. Enjoy!

Freezer Meal Instructions: 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.

Baked Oatmeal filled with blueberries is a winner

Baked Oatmeal Recipe

There is something about sweet and chewy oatmeal that is guaranteed to make you smile, whether you choose to make a simple recipe or load it up with your favorite fillings.

It’s delicious warm right out of the oven or warmed up in the microwave. We love eating oatmeal for breakfast but we’ve also been known to heat it up for a midday snack. We enjoy this oatmeal with a glass of milk, cup of tea, or mug of coffee for a dose of energy and comfort.

Some baked oatmeals, like this Biscoff Banana Bread variety, also make fantastic desserts. Top with a scoop of vanilla ice cream or whipped cream and it’s as a good a sweet treat as anything.

Looking for a special Valentine’s Day breakfast idea? Heart Shaped Craisin Baked Oatmeal is too cute to pass up.

And this Peanut Butter Banana Baked Oatmeal has been my youngest son’s favorite for years now.

Peanut Butter and Bananas Baked Oatmeal is a favorite!

I love all those fancier varieties of oatmeal but at the end of the day, it’s hard to beat the simple and tasty enjoyment of this perfect Baked Oatmeal.

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 is a lifesaver on busy mornings!

Looking for more amazing and easy Oatmeal Recipes? Put Overnight Baked Oatmeal with Fresh Cranberries, Pineapple and Coconut Baked Oatmeal, and Apple Pie Baked Oatmeal on your list to try next!

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Best Baked Oatmeal

How To Make The BEST Baked Oatmeal

4.73 from 33 votes
Warm from the oven, this mildly sweet baked delight will be sure to satisfy your morning cravings.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings

Ingredients 

  • cups old-fashioned rolled oats
  • cup light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ¼ cup light flavored olive oil
  • 3 eggs
  • 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. Enjoy!

Notes

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.

Nutrition

Calories: 497kcal · Carbohydrates: 80g · Protein: 10g · Fat: 16g · Saturated Fat: 3g · Cholesterol: 87mg · Sodium: 453mg · Potassium: 448mg · Fiber: 7g · Sugar: 41g · Vitamin A: 220IU · Calcium: 181mg · Iron: 2.8mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 1/26/16 – recipe notes and photos updated 2/28/22}

Best Baked Oatmeal Recipe
How to Make Baked Oatmeal

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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. Sarah B says

    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!5 stars

  2. Kim says

    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?

  3. Connie says

    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!5 stars

  4. Lee-Ann says

    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.5 stars

    • Mary Younkin says

      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.

  5. Sandy B says

    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.

  6. Beth K. says

    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!!!!5 stars

    • Mary Younkin says

      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!

  7. Rose says

    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!

  8. Hannah says

    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!5 stars

  9. Mary says

    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!!5 stars

    • Mary Younkin says

      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.

  10. Sarah Bezanson says

    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!5 stars

  11. Sharon Cook says

    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!5 stars

  12. BRENDA says

    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 you5 stars

  13. Bobbie Lee says

    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🥰5 stars

  14. Lisa Distefano says

    Absolutely delicious. Doubled the batch and added 4 or 5 cups of chopped Granny Smith apples. So good!!5 stars

  15. Debra Helman says

    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.

    • Mary Younkin says

      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!