Baked Oatmeal

Baked Oatmeal is a warm, filling breakfast casserole that’s simply perfect for a lazy Saturday morning. Made with rolled oats, cinnamon and nutmeg, fresh fruit, and naturally sweet maple syrup, and baked right in the oven. Serve it for breakfast, brunch, or even dessert! 

Serve as a dessert with a heaping scoop of Cherry Vanilla Ice Cream.

Slice of oven baked oatmeal on a serving plate.

Blueberry Banana Baked Oatmeal

Baked oats an easy and hearty dish that’s perfect for warming your soul on those chilly mornings. Make it ahead of time so you’ll have a batch to enjoy all week!

With warm seasonings like vanilla, cinnamon, and nutmeg and fresh fruit mixed with a soft center and crispy outside, this is not your grandma’s oatmeal. (No shade to grandma of course!)

No mushy texture here – this dish has more of a bread pudding-like consistency. It’s also completely customizable.

You can switch the fruit for whatever is in season, try a flavored syrup, or make Pumpkin Baked Oatmeal for Fall. Or make a chocolate version that tastes like brownie baked oats!

This recipe can also easily be adapted to be gluten free and vegan! One batch also serves about eight, so you can have oatmeal all week or serve it for a big family breakfast or brunch.

How to Make Baked Oatmeal

  1. Preheat your oven to 350°F and grease a 9×9 or 11×7-inch baking dish. Set aside.
  2. In a large mixing bowl, combine the oats, milk, eggs, walnuts, syrup, butter, banana, cinnamon, vanilla, baking powder, salt, and nutmeg until combined. Then carefully fold in 1 ½ cups of blueberries.
  3. Pour the batter into the prepared baking dish and top with the remaining blueberries.
  4. Bake the oatmeal for 30-40 minutes until the center is almost set. It should be soft in the middle and not completely dry. If you prefer a drier baked oatmeal, continue baking for a few more minutes.
  5. Serve warm with extra maple syrup, powdered sugar, or fresh fruit as a garnish and enjoy!
Collage showing how to make baked oatmeal.

Tips and Variations

  • Instead of blueberries, try apples, raisins, walnuts, and shredded carrots for a hearty Fall version!
  • Strawberries, bananas, peaches, raspberries are also great if you want to deviate from the blueberries or want to switch to an in season fruit.
  • This recipe can be easily adapted to be gluten free by using gluten free oats, and even vegan if you switch the dairy products!
  • Substitute the eggs for applesauce or an extra mashed banana to hold everything together.
  • Quick oats can be used but will give you a dryer texture.
  • Frozen fruit works if you don’t have fresh on hand!
Baked oatmeal with syrup on a plate.

Storage and Reheating

Refrigerator: Some prefer this recipe cold after it’s been refrigerated! Store any leftovers in an airtight container in the fridge for up to four days.

Freezer: This is a great recipe to freeze. After baking, let cool, then wrap tightly in plastic wrap and foil or store in a freezer safe container for up to three months.

Reheating: If frozen, let the dish defrost in the fridge completely. Once ready to reheat, pop it in the oven, covered in foil, at 400°F for 15 minutes. Serve warm!

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Baked blueberry oatmeal on a plate.

Baked Oatmeal

5 from 3 votes
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Author: Kim
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 Servings

Ingredients

  • 3 cups old-fashioned rolled oats
  • 1 ¾ cup milk, We use whole milk, but any variety will work.
  • 2 large eggs
  • ½ cup walnuts, chopped (optional)
  • cup maple syrup
  • cup banana, mashed, about 1 medium banana
  • ¼ cup unsalted butter, melted and cooled
  • 2 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 2 cups blueberries, fresh, divided

Instructions
 

  • Preheat the oven to 350°F, and grease a 9×9 or 11×7-inch baking dish. Set aside.
  • In a large bowl, combine the oats, milk, eggs, walnuts, syrup, butter, banana, cinnamon, vanilla, baking powder, salt, and nutmeg. Carefully fold in 1 ½ cups of blueberries.
    3 cups old-fashioned rolled oats
    1 ¾ cup milk
    2 large eggs
    ½ cup walnuts
    ⅓ cup maple syrup
    ⅓ cup banana
    ¼ cup unsalted butter
    2 teaspoons ground cinnamon
    2 teaspoons vanilla extract
    1 teaspoon baking powder
    ½ teaspoon salt
    ¼ teaspoon ground nutmeg
  • Pour the batter into the prepared baking dish, and top with the remaining ½ cup of blueberries.
  • Bake for 30-40 minutes until the center is almost set. It should be soft in the middle and not completely dry. If you prefer a drier baked oatmeal, continue baking for a few more minutes.
  • Serve warm with extra maple syrup, powdered sugar, or fresh fruit.
  • See post for storage and reheating options.

Suggested Equipment

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of oatmeal. Actual calories will vary.
 
*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 1cupCalories: 329kcalCarbohydrates: 41gProtein: 9gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 63mgSodium: 239mgPotassium: 324mgFiber: 5gSugar: 16gVitamin A: 350IUVitamin C: 4mgCalcium: 148mgIron: 2mg

Nutrition Disclaimer

Kim and John Vargo of More Than Meat and Potatoes and its affiliates are not dieticians or nutritionists. Any nutritional information shared is an estimate. If preferred, use your favorite online nutrition calculator to double check the amounts. Calories and other nutritional values can vary based on brand and serving size.

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