1 Bowl Baked Oatmeal

1 Bowl Baked Oatmeal
Author: Sally

Find it online: https://sallysbakingaddiction.com/baked-oatmeal/

Prep Time: 5 minutes

Cook Time: 35 minutes
Total Time: 45 minutes

Yield: serves 9

This is labelled as a breakfast meal but don’t be surprised if your family wants you to make it for desert!

This baked oatmeal combines simple ingredients that can be adapted for any allergies or flavor
preferences. It’s like bread pudding for breakfast—creamy, soft, chewy, and delicious all in one!
Make ahead and enjoy all week long. Try my baked oatmeal cups, too!


1 and 3/4 cups (420ml) milk (dairy or nondairy)
2 large eggs*
1/2 cup (120ml) pure maple syrup*
1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled*
1/4 cup (60g) unsweetened applesauce or mashed banana
3 cups (255g) old-fashioned whole rolled oats*
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 and 1/2 cups (225g) fresh or frozen mixed berries, (do not thaw & see note)
optional for topping: 1/2 cup chopped walnuts or pecans


Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
Spray a 9×9 inch or 11×7 inch baking pan with nonstick spray. Any similar size or shape pan
works, though 8×8 inch would be too small. See recipe note for 9×13 inch pan.

1 Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top
with nuts, if desired. (Or stir into the oatmeal.)

2. Bake for 35 minutes or until the center
appears *almost* set, which gives us a soft oatmeal as pictured above. For drier and more
solid baked oatmeal, bake until center has set.

3. Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover
leftovers tightly and refrigerate for up to 1 week.

NOTES: Don’t be overwhelmed by the Notes Section.  This is one simple recipe and soooooo good!

Make Ahead Instructions:  Bake the oatmeal, cool completely, and store in the refrigerator
all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C)
oven for 10 minutes. To freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3
months. Thaw in the refrigerator or at room temperature. Warm to your liking. I love cutting
the cooled baked oatmeal into bars or servings and freezing them individually for a quick
breakfast to thaw. Wrap each in plastic wrap and place in a large freezer bag or container.

Special Tools: 9×9 Inch or 11×7 Inch Baking Pan | Glass Mixing Bowls | Whisk

Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk
it all together, then bake right away. See make ahead instructions above for alternative.

Eggs: Eggs bind the casserole and add wonderful flavor. If needed, you can replace the eggs
with 1/3 cup unsweetened applesauce or mashed banana.

Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked
oatmeal is extra moist! You can also use packed brown sugar, coconut sugar, or honey.

Butter: What wonderful flavor! The baked oatmeal can taste rubbery without it. Don’t
replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.

Oats: Whole oats give you the best texture. Quick oats soak up more moisture and dry out
the baked oatmeal. If using steel-cut oats, soak the oats in the milk for 20 minutes, then stir
in the rest of the ingredients. Add a few extra minutes to the bake time.

Add-ins: Instead of berries, try the same amount of peeled chopped apples, peaches, pears,
bananas, or other fruit. Or 1 cup chocolate chips, dried cranberries, nuts, or raisins.

9×13 inch Pan: Double the recipe for a 9×13 inch pan. The baked oatmeal will be extra
thick and require at least 10 extra minutes in the oven. Tent with aluminum foil if the edges
are browning too quickly.

Nutrition Information per Serving (with unsweetened applesauce and unsweetened
almond milk using Spark Recipe Calculator): Calories 227, Total
Fat 8g, Carbohydrate 34g, Dietary Fiber 4g, Sugars 15g, Protein 5g.

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