Easy Baked Oatmeal



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This baked oatmeal recipe is a yummy breakfast dish that can easily be customized with your favorite mix-ins. It comes together in 1 bowl and is perfect for meal prep.

If you haven’t noticed, I am obsessed with baked oatmeal. I love it so much that I have been sharing one recipe every month for over a year! I’ve had so much fun coming up with creative flavors and you all seem to enjoy making them so it’s a win, win!

The recipe I’m sharing here is my go-to baked oatmeal. It’s the first recipe I ever made and it’s a great place to start if you’re new to baked oatmeal because it has a classic flavor (that anyone will like) and is super easy to make!

Baked oatmeal topped with chopped nuts in a white square baking dish.

What is Baked Oatmeal?

Baked oatmeal is healthy breakfast dish made by combining oats with a liquid, some sweeteners and flavorings and baking the mixture in the oven until it becomes firm and golden. The texture is similar to bread pudding and it’s really tasty and a fun way to switch things up from traditional stovetop oatmeal or overnight oats.

There are a couple popular variations including the style I’m sharing here with rolled oats and another viral version called blended baked oats that bakes up similar to a cake!

A slice of baked oatmeal served on a white plate with maple syrup and fresh berries.

Why You’ll Love Baked Oatmeal

I personally LOVE all types of oatmeal, but baked oatmeal is definitely one of my favorite ways to enjoy oatmeal. Here’s why:

  1. Meal prep – It’s the perfect meal prep recipe. Quickly whip up a batch during your weekend meal prep and reheat it for breakfast all week long.
  2. Easy – You only need one mixing bowl and one baking dish. Minimal dishes? Score!
  3. Customizable – The flavor combinations are endless! As you can tell, I’ve shared 20+ different recipes and counting. There are so many ways to switch things up so you’re never bored.
  4. Healthy – It’s lightly sweetened with maple syrup and made with healthy, nutritious ingredients, but doesn’t taste super duper healthy (aka like cardboard).
  5. Allergen-friendly – It’s allergen friendly. Sensitive to dairy? You can use a dairy-free milk. Need to make it vegan? Swap in a flaxseed egg in place of a traditional egg. Gluten-free? Just be sure your oats are certified gluten-free.

// ★★★★★ Review //

“This is my go-to base when I make baked oatmeal! I’ve played around with add ins, protein powder, milks, etc – and they are all good! My family loves it.”Jennie

Ingredients for baked oatmeal: bananas, pecans, milk, egg, baking powder, rolled oats, maple syrup, coconut oil, cinnamon, vanilla and salt.

Ingredients Needed

  • old fashioned rolled oats – be sure to used rolled oats, not quick oats. I like using these certified gluten-free oats from Bob’s Red Mill.
  • baking powder – a rising agent that helps lighten the texture of the baked oatmeal. It prevents it from becoming too dense or heavy.
  • ground cinnamon – cinnamon is the perfect warming spice for oatmeal, but you can also add more spices if you’d love. Ginger and nutmeg would be nice additions.
  • sea salt – to bring all of the flavors together.
  • unsweetened almond milk – any dairy-free milk works, but I like to use unsweetened vanilla almond milk. Dairy based milk works too if that’s what you have on hand.
  • maple syrup – pure maple syrup is the perfect natural sweetener to use in my opinion! If you don’t have maple syrup you can use honey, agave, monk fruit maple or your preferred sweetener.
  • egg or flaxseed – this helps bind everything together. You can use a regular egg or ground flaxseed. If you’re using the flaxseed, no need to make a flax egg with water, you can just mix the ground flaxseed directly in with the rest of your ingredients.
  • coconut oil – to add moisture and richness to the recipe. If you don’t want to use coconut oil, olive oil, avocado oil or butter works too!
  • pure vanilla extract – a nice flavor enhancer.
  • ripe bananas – sliced ripe bananas will act as a binding agent while providing plenty of sweetness. You can also use 1/2 cup applesauce instead of the bananas if you prefer.
  • pecans – I used chopped pecans as the mix-in and topping for this recipe, which adds healthy fats, texture and protein. Feel free to use your favorite variety of nuts. Any will work!

For a nut-free variation, swap the pecans with your favorite mix-in of choice. Fresh fruit, dried fruit or chocolate chips are all great options!

6 images showing how to make baked oatmeal.

How to Make Baked Oatmeal

While there is a bit of cook time, this recipe is so easy to whip up in one bowl. Here’s the process:

Step 1: Preheat your oven to 375° F and spray an 8×8 inch square baking dish with cooking spray.

Step 2: In a large bowl, mix together the oats, baking powder, cinnamon and salt. Add in the milk, maple syrup, egg, coconut oil, vanilla and bananas. Stir to combine.

Step 3: Add in 1 cup of chopped pecans to the oat mixture and mix to combine. Carefully pour the oatmeal mixture into the prepared baking dish and scatter the remaining pecans on top.

Step 4: Placed oatmeal in the oven and bake for 35-40 minutes, until the top is nicely golden and a toothpick comes out clean.

Step 5: Remove from the oven and let cool for a few minutes. Portion into 6 slices and serve. I love serving it with fresh berries and a drizzle of nut butter, but you can also drizzle on a little maple syrup if you want it a bit sweeter.

Woman's hand pouring maple syrup over a slice of baked oatmeal on a plate served with fresh strawberries.

Baked Oatmeal Topping Ideas

The options are endless when it comes to toppings for baked oatmeal. Here are some ideas:

  • Maple syrup – I love adding a drizzle of maple syrup over my oats. Highly recommend!
  • Fresh fruit – You can’t go wrong with fresh fruit. My faves are mixed berries and banana slices, but any fresh fruit will be delicious.
  • Nut butter – I love adding a drizzle of peanut butter or almond butter to my baked oatmeal.
  • Nuts – For some crunch, top your oatmeal with chopped nuts like pecans, walnuts or almonds.
  • Coconut – Another option for some crunch would be to top your oats with toasted coconut.
  • Greek yogurt – For some added protein add a scoop of Greek yogurt (or any yogurt) before serving.
A slice of baked oatmeal served on a white plate alongside fresh berries.

What to Serve With Baked Oatmeal

Baked oatmeal is not only a great everyday breakfast recipe, it’s also a lovely addition to a brunch spread. Here are some ideas on what to serve it with:

Baked oatmeal topped with chopped nuts in a white square baking dish with a woman's hand removing one slice.

Can You Make Baked Oatmeal Ahead of Time?

Yes, you can totally make it ahead of time. There are a couple options that work really well.

Option 1: Bake and Then Reheat Before Serving

  1. 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

  1. Mix together your dry ingredients in a bowl, cover and let sit out on the counter until morning.
  2. Mix together all the wet ingredients in another bowl, cover and store in the fridge until morning.
  3. In the morning, simply mix the wet and dry ingredients together, pour oatmeal mixture into your prepared baking dish and bake as recipe suggests.
A slice of baked oatmeal served on a white plate with maple syrup and fresh berries.

How to Store and Reheat

Baked oatmeal is perfect for meal prep because it stores beautifully. Here’s how you can store and reheat leftovers:

  • In the fridge: Allow the oatmeal to cool, then cover the baking dish or transfer individual portions to an airtight container. It’l stay fresh in the fridge for up to 5 days.
  • In the freezer: Store in the freezer for up to 3 months. To do this, let the oatmeal cool completely, then cut into individual portions and store in freezer-safe containers or bags.
  • Reheating the entire pan: Cover with foil and reheat in the oven at 350ºF for about 20 minutes or until warm.
  • Reheating 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!

Frequently Asked Questions

Is baked oatmeal healthy?

Yes, it’s a healthy breakfast option. There is a great balance of macronutrients – healthy fats from the egg, coconut oil and nuts, fiber from the oats, and lean protein from the egg.

Why did my baked oatmeal turn out 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.

Do you have to refrigerate baked oatmeal?

Yes! Since this recipe is moist it should be stored covered in the fridge or freezer. If you store it at room temperature bacteria can grow quickly and spoil your oats.

Can you swap rolled oats for steel cut oats?

You can use steel cut or quick oats for baked oatmeal, but you need to follow a recipe that specially calls for those types of oats because the liquid ratio is different. I do have a baked steel cut oatmeal recipe.

Can I add protein powder to baked oatmeal?

Yes! I’ve added a scoop of protein powder to my recipes without needing to add more liquid! If you’re adding more than one scoop of protein powder you might want to add more liquid. I recommend following my protein baked oatmeal recipe.

More Baked Oatmeal Recipes

Be sure to check out the full collection of oatmeal recipes on EBF!

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.33 from 554 votes

Baked Oatmeal

This baked oatmeal recipe is a yummy breakfast dish that can easily be customized with your favorite mix-ins. It comes together in 1 bowl and is perfect for meal prep.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6


  • 2 cups old-fashioned rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 cups milk of choice , I like using unsweetened vanilla almond milk
  • ¼ cup maple syrup
  • 1 large egg, or 1 Tablespoon of ground flaxseed
  • 1 Tablespoon melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 ripe bananas, sliced OR ½ cup unsweetened applesauce
  • 1 ½ cups chopped pecans, divided OR your choice of mix-ins (a blend of nuts, fruit and/or chocolate)


  • Preheat the oven to 375° F and spray an 8×8 inch square baking dish with cooking spray.
  • In a large bowl, mix together the oats, baking powder, cinnamon, and salt.
    Dry ingredients for baked oatmeal mixed together in a white mixing bowl with a wooden spoon.
  • Add in the milk, maple syrup, egg, coconut oil, vanilla and bananas. Stir to combine.
    Baked oatmeal batter mixed together in a white bowl with a wooden spoon.
  • Add in 1 cup pecans and mix to combine.
    Chopped pecans added to the baked oatmeal batter in a white mixing bowl with a wooden spoon.
  • Carefully pour oatmeal mixture into the prepared baking dish.
    Unbaked baked oatmeal mixture in a white square baking dish.
  • Scatter the remaining pecans across the top.
    Unbaked baked oatmeal mixture topped with chopped pecans in a square white baking dish.
  • 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.
    Baked oatmeal in a square white baking dish after it's been baked.


  • Oil – You can skip the oil or swap it with another oil, melted butter (or ghee) or even applesauce or mashed banana.
  • Maple syrup – Any liquid sweetener like honey, agave, brown sugar or monk fruit maple syrup will work instead of maple syrup.
  • Baking powder – If you don’t have baking powder or simply want to skip it, you certainly can. I’ve made baked oatmeal before without baking powder and its turned out just fine.
  • Pecans – Feel free to swap the nuts with your favorite mix-in of choice. Fresh fruit, dried fruit, chocolate chips and nuts are all great options. You can use one mix-in or a few… it’s totally up to you!


Serving: 1/6 recipe | Calories: 380kcal | Carbohydrates: 40g | Protein: 8g | Fat: 20g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 348mg | Potassium: 201mg | Fiber: 5g | Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Keyword: baked oatmeal
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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Recipe Rating


  1. 5 stars
    Love this recipe! I’ve made it weekly for over 2 years. What are the ingredient amounts for a double recipe? Thanks

    1. 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!

  2. 5 stars
    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!

    1. Ah yay! So happy to hear you enjoyed this recipe, Kirsten. Thanks so much for the review and star rating. I really appreciate it!

  3. 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!!!!

    1. 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. 🙂

      1. I love this idea, but have never had baked oatmeal. Can you tell me… What is the finished product like? Cake? Crispy? THANKS. ☺️

        1. 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.

  4. 5 stars
    Hi Brittany! I haven’t made these yet, but I’ve been dying to try baked oatmeal and your recipe was the first one that popped up. Just a couple questions. (1) Are the measurements for the add ins 1 1/2 cups or 1 half cup (1.5 vs. 0.5)? (2) Are sliced bananas interchangeable with mashed bananas? p.s. I thought your last name said “Muffins”

    1. Hey Kim – The measurements for the mix-ins is 1.5 cups and yes, sliced bananas can be used interchangeably with mashed bananas or applesauce. 🙂

  5. You have opened up a whole new world with these oat recipes!. Great alternative to white or any gluten bread
    All the best

    1. Yay!! I’m so glad you’ve been enjoying them, Marlene! Thanks so much for the review. I so appreciate it!!

  6. Hi, I wanted to make completely prepare this tonight, put it in the fridge and bake it in the morning. Would that work? I saw you said to assemble it in separate dishes and bake it in the morning, but would it change the recipe or the texture to let it sit raw all night before baking it?

    1. Hey Lauren – Sorry, just seeing this. As I mention in the blog post, I wouldn’t assemble the dry and wet ingredients together overnight as the wet ingredients will soak up much of the liquid.

  7. 5 stars
    Every recipe I have tried has been wonderful. My favorite is the sweet potato Baked Oatmeal. It tastes great and I feel good about eating it.

    I do have a question, do you have a conversion for making your oatmeal bakes in the instant pot? That is the next step I want to try. Thank you for all the yummy recipes and any help with the IP.

    1. Hey Vicki – So glad you’ve been loving the baked oatmeals! I haven’t tested baked oats in the instant pot, but I do have a recipe for steel cut oats that can be made in the instant pot or slow cooker.

    1. Yay!! I’m so glad you enjoyed this baked oatmeal, Cathy! Thanks for the review 🙂

  8. 5 stars
    Made this today and it was so easy and delicious!! Used a handful of mini chocolate chips, blueberries, pecans and almonds for the mix ins, and it was the perfect blend of sweet and crunchy. Definitely want to try again with different mix in combos!

    1. Woo!! I’m so glad this recipe was a hit, Natalia! Thanks for the review. I so appreciate it!