Easy Baked Oatmeal
Published Mar 25, 2020, Updated Mar 14, 2023
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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.
More Tasty Oatmeal Recipes
- How to Make Oatmeal
- Creamy Steel Cut Oats
- Oatmeal Breakfast Bars
- Overnight Oats
- Baby Oatmeal
- Baked Oatmeal Cups
More EBF Fan Favorites
Be sure to check out more breakfast recipes and all of the oat recipes here on EBF.
Easy Baked Oatmeal
- 2 cups rolled old-fashioned oats
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 cups milk, I like using unsweetened vanilla almond milk
- 1/4 cup coconut sugar or brown sugar
- 1 Tablespoon ground flaxseed, or 1 egg
- 1 Tablespoon melted coconut oil
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced OR 1/2 cup unsweetened applesauce
- 1 1/2 cup mix-ins, a blend of nuts, fruit or chocolate chips
- cooking spray
- 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.
- Mix-in ideas: blueberries, raisins, cranberries, chopped almonds, pecans, walnuts, chocolate chips, etc.
Nutrition information is automatically calculated, so should only be used as an approximation.
Baked Oatmeal Recipes to Try
Blueberry Baked Oatmeal
Carrot Cake Baked Oatmeal
Strawberry Banana Baked Oatmeal
Peach Baked Oatmeal
Zucchini Bread Baked Oatmeal
Apple Cinnamon Baked Oatmeal
Pumpkin Baked Oatmeal
Sweet Potato Baked Oatmeal
Gingerbread Baked Oatmeal
Peanut Butter Banana Baked Oatmeal
Chocolate Baked Oatmeal
Samoa Baked Oatmeal
Maple Pecan Baked Oatmeal
Birthday Cake Baked Oatmeal
Apple Cinnamon Baked Steel Cut Oatmeal
Blueberry Lemon Baked Oatmeal
Pear Baked Oatmeal
Cranberry Orange Baked Oatmeal
Flag Baked Oatmeal
Baked Oatmeal Cups (4 Variations)
Chai Baked Oatmeal
Is there a baked oatmeal flavor you don’t see here that you’d like for me to create? Leave a comment letting me know!
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.
Can I use skim milk instead of Almond milk in the baked oatmeal recipes
Hi Connie, any milk will work! Let me know if you make this recipe.
So good, made a double batch to freeze and have for later!
Yay! I’m so glad you loved this recipe. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
Super yummy! My first time making baked oatmeal. I used walnuts and pecans, and left out the sugar, vanilla and cinnamon (I don’t normally sweeten my oatmeal) and it was delicious! An extra pat of butter and it was like oatmeal banana bread.
YUM! Sounds so delicious, I am glad that you are enjoying this recipe, Andrea. Thank you for coming back and sharing your review & star rating, I really appreciate it.
Great post! I love how you included so many different flavor options for baked oatmeal. I especially can’t wait to try the Peach and Samoa flavors. I also appreciate the tips on how to store and reheat the oatmeal, as well as the substitution options for those with dietary restrictions. Thanks for sharing all your knowledge and expertise on this recipe, I can’t wait to make my first batch of baked oatmeal!
Of course! I so glad that you found this post helpful. Let me know how you like these recipes and which one you try first. Enjoy!
This recipe calls for 2 cups of milk. Is that meant to be 1/2 cup like the other recipes or is it actually 2 cups?
Hi Rose-Mary – You will want to use 2 cups of milk for this recipe. I recommend using equal parts oats & milk. Hope this helps and you enjoy this recipe.
This worked out great. I used egg, whole milk and lard. The kids loved it.
Ah YAY! I am excited to hear that this recipe is a hit for the whole family, Andy! Thank you so much for sharing your review + star rating, I really appreciate it!
I have been eating this for months as my lunch. Super easy to make. I tend to use protein shakes as my milk substitute and I find when I add coconut or nuts I need to add more milk as it comes out a little drier. also tried with brown sugar instead of maple syrup when I ran out. That tastes good too. Thanks so much for coming up with this easy great meal.
Aw yay, this means so much to me! I am excited to hear you’re loving this recipe. Thank you for coming back and sharing your review & star rating, I really appreciate it!