Easy baked oatmeal + all the best baked oatmeal recipes in one place, with a flavor for every season and occasion! Baked oatmeal is perfect for meal prep and so delicious.
I’ve been sharing one baked oatmeal recipe a month for over a year! I’ve had so much fun coming up with creative flavors and you love making them so it’s a win, win!
Why Baked Oatmeal?
I honestly LOVE all types of oatmeal (and I have a ton of oatmeal recipes here on EBF), but baked oatmeal is definitely one of my favorite ways to enjoy oatmeal. Here’s why:
Topping the list is the fact that it’s the perfect meal prep recipe, but also fancy enough for a brunch. I love making baked oatmeal on the weekend and enjoying it for breakfast all week long.
You only need one mixing bowl and one baking dish for these recipes. Minimal dishes? Score.
The flavor combinations are endless! As you can tell, I’ve shared 14 flavor combinations so far and I don’t see myself slowing down anytime soon.
While many of the baked oatmeal recipes sound indulgent, all of the ingredients in my baked oatmeal recipes are wholesome, nutritious ingredients.
They can be allergen friendly. Sensitive to dairy? Use a dairy-free milk. Need to make vegan? Swap in a flaxseed egg in place of a traditional egg. Gluten-free? Check!
How to Store and Reheat Baked Oatmeal
You can store baked oatmeal in airtight containers in the refrigerator for 4-5 days or in the freezer for up to 3 months. When freezing, I recommend cutting the oatmeal into portions, wrap in plastic wrap and place the portions in a large freezer bag. The individual servings make it easier for reheating.
To reheat the entire pan of baked oatmeal: cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm. For individual portions: set oven or toaster oven to 350ºF and bake for 5-10 minutes. You can also reheat in the microwave for 1 minute. Once warm, add your toppings and enjoy!
Do I Need to Use Baking Powder for Baked Oatmeal?
Baking powder is a rising agent and helps lighten the texture of the baked oatmeal. It prevents it from becoming too dense or heavy. That said, if you don’t have baking powder or simply want to skip it, you certainly can.
Notes and Substitutions
Egg – All of my baked oatmeal recipes either call for an egg or a flaxseed to bind the dish together. Eggs also help make the oatmeal creamy. You could also use chia seeds or skip the binder all together. I’ve found that the baked oatmeal still turns just fine without using the egg or flaxseed.
Oil – A lot of my baked oatmeal recipes call for melted coconut oil, but you can skip it or swap it with another oil, melted butter (or ghee) or even applesauce or mashed banana.
Bananas – Don’t love bananas? Try using applesauce, pumpkin or mashed sweet potato instead of the mashed bananas.
Baked Oatmeal Turned Out Too Soggy?
All of my baked oatmeal recipes are a bit soft, but shouldn’t be too soggy. If a recipe calls for mashed bananas, make sure the mashed bananas aren’t overly ripe or that could add extra liquid. If yours turns out gooey or soggy, you might need to cook it longer.
Can I Add Protein Powder To Baked Oatmeal
I’ve added a scoop of protein powder without adding in more liquid and it turned out just fine! If you’re adding more than one scoop of protein powder you might want to add more liquid.
Can You Swap Rolled Oats For Steel Cut Oats or Quick Oats?
You can use steel cut or quick/instant oats for baked oatmeal, but you need to follow a recipe that calls for those oats because the liquid ratio is different. I do have an apple cinnamon baked steel cut oatmeal recipe I would suggest if you’re looking for a recipe that calls for steel cut oats.
The Perfect Ratio
Customize your own baked oatmeal but make sure you keep the ratio of liquid to oats the same. For most recipes you’ll use 1 part oats to 1 part liquid. I prefer to use unsweetened almond milk, oat milk or coconut milk but any milk works!
Can You Make Baked Oatmeal Ahead of Time?
Yes, you can totally make baked oatmeal ahead of time. There are a couple options that work really well.
Option 1: Bake and Then Reheat Before Serving
Prepare baked oatmeal as the recipe suggests. Once baked, let the oatmeal cool, cover the baking dish and place in the fridge. You can do this 1-2 days in advance. When ready to serve, take oatmeal dish from fridge, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set toaster oven to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Option 2: Prep as Much as You Can Without Baking
Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.
Easy baked oatmeal + all the best baked oatmeal recipes in one place, with a flavor for every season and occasion! Baked oatmeal is perfect for meal prep and so delicious.
2ripe bananas, sliced OR 1/2 cup unsweetened applesauce
1 1/2cupmix-ins, a blend of nuts, fruit or chocolate chips
cooking spray
Instructions
Preheat the oven to 375° F and spray an 8×8 inch square baking dish with cooking spray.
Mix dry ingredients: In a large bowl, mix together the oats, baking powder, cinnamon, and salt.
Add in wet ingredients: Add in the milk, sugar, flaxseed, coconut oil, vanilla and bananas. Stir to combine and then add in any mix-ins that you’re using.
Carefully pour oatmeal mixture into the prepared baking dish.
Scatter the remaining mix-ins across the top.
Bake: Bake for 35 to 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes. Portion and serve. Drizzle each portion with maple syrup if you want it a bit sweeter.
For storage: store in the refrigerator in an airtight container for up to 4 days.
To reheat: To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
This blueberry baked oatmeal is studded with blueberries and naturally sweetened with bananas and pure maple syrup. Can be made with fresh or frozen blueberries! Gluten-free and vegan-friendly.
This apple cinnamon baked oatmeal is inspired by traditional Amish baked oatmeal and studded with apples, raisins and loads of cinnamon flavor. It’s the perfect fall breakfast and great for meal prep.
The best cozy fall breakfast, this pumpkin baked oatmeal is made with oats, pumpkin, maple syrup, pumpkin pie spice and cinnamon. It’s vegan and gluten-free.
Inspired by my favorite fall casserole, this sweet potato baked oatmeal is loaded with sweet potato goodness and topped with a crispy pecan topping. It’s also vegan and gluten-free.
This delicious peanut butter banana baked oatmeal features the best oatmeal combo ever — peanut butter and banana. You’ll love prepping this easy baked oatmeal for the week.
Love coconut, caramel and chocolate? You will adore this healthy Samoa baked oatmeal. It’s made with coconut milk, date caramel and a chocolate drizzle.
This Maple Pecan Baked Oatmeal is filled with wholesome oats, studded with chopped pecans and lightly sweetened with pure maple syrup. Fancy enough to serve for brunch, but awesome as a make-ahead breakfast for the week as well.
Have your cake and eat it too with birthday cake baked oatmeal! It looks like Funfetti birthday cake and tastes like cake batter, but is packed with protein, fiber and healthy fats.
This apple cinnamon baked steel cut oatmeal recipe is a lovely make-ahead breakfast option for busy mornings. Studded with sweet apple chunks, raisins and cinnamon, these oats will satisfy your taste-buds and keep you feeling full all morning.
This blueberry lemon baked oatmeal blends together tangy citrus with sweet blueberries. It's loaded with nutrients and the perfect breakfast to meal prep for the week.
This pear baked oatmeal is made with warming spices and studded with fresh pears and walnuts for a cozy breakfast. It’s vegan, gluten-free and great for meal prep.
This cranberry orange baked oatmeal is naturally sweetened with maple syrup, packed with tons of orange flavor and studded with juicy cranberries. It's fancy enough to serve for a holiday brunch but easy and healthy enough to make for your weekly meal prep. Gluten-free + vegan-friendly!
Keep these baked oatmeal cups in your fridge or freezer for an easy, healthy breakfast! There’s four different flavor options so you’ll never get bored. Vegan + gluten-free.
Hi, Katherine. You should be able to just double all the ingredients with no issue! Alternatively, when you’re looking at the recipe card servings, you should be able to change the number of servings to 12. Let me know if that helped!
What I love best is that we’re given all of the substitutes to make this work based on what ingredients I have at home and any allergies! This recipe is delicious and you can bet your bottom that I will make it again! So easy!
Wondered if you have a recipe on here that uses quick cooking oats? I may not have looked we enough, but I didn’t see one… I know it will change the measuring… Interested in the muffin tin oats too
Thx so much, grey ideas and recipes!!!!
Brenda
Hey Brenda – All of my baked oatmeals call for rolled oats, except for a few that call for steel cut oats. I wouldn’t recommend using quick oats as the liquid ratio and quick time will vary and I haven’t tested it. I do have these baked oatmeal cups that are baked in a muffin tin if that helps. 🙂
Hi, Sally! The end result is similar to regular oatmeal with a little more structure if that makes sense. I suppose more on the cakey side, I wouldn’t call it crispy.
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Hi! Looking forward to trying this recipe, I’m allergic to coconut so wondering what would you recommend as a coconut oil substitute?
Hi, Chryssi. Any neutral oil will do, such as avocado or even olive oil.
Love this recipe! I’ve made it weekly for over 2 years. What are the ingredient amounts for a double recipe? Thanks
Hi, Katherine. You should be able to just double all the ingredients with no issue! Alternatively, when you’re looking at the recipe card servings, you should be able to change the number of servings to 12. Let me know if that helped!
Try adding an egg to leftover pot cooked oatmeal and a bit of flour and fry it. Garnish with maple syrup
What I love best is that we’re given all of the substitutes to make this work based on what ingredients I have at home and any allergies! This recipe is delicious and you can bet your bottom that I will make it again! So easy!
Ah yay! So happy to hear you enjoyed this recipe, Kirsten. Thanks so much for the review and star rating. I really appreciate it!
Wondered if you have a recipe on here that uses quick cooking oats? I may not have looked we enough, but I didn’t see one… I know it will change the measuring… Interested in the muffin tin oats too
Thx so much, grey ideas and recipes!!!!
Brenda
Hey Brenda – All of my baked oatmeals call for rolled oats, except for a few that call for steel cut oats. I wouldn’t recommend using quick oats as the liquid ratio and quick time will vary and I haven’t tested it. I do have these baked oatmeal cups that are baked in a muffin tin if that helps. 🙂
I love this idea, but have never had baked oatmeal. Can you tell me… What is the finished product like? Cake? Crispy? THANKS. ☺️
Hi, Sally! The end result is similar to regular oatmeal with a little more structure if that makes sense. I suppose more on the cakey side, I wouldn’t call it crispy.