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!
Pair this out of this world oatmeal bake with a mug of our perfect Pumpkin Spice Latte or a decadent Chai Latte. Serve as a dessert with a heaping scoop of Cherry Vanilla Ice Cream. Or whip up some incredible Baked Apples to complete your ultimate cozy breakfast!
Baked Oatmeal is 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.
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. It makes a great dessert too, you just need to add ice cream!
How to Make Baked Oatmeal
- Preheat your oven to 350°F and grease a 9x9 or 11x7-inch baking dish. Set aside.
- 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.
- Pour the batter into the prepared baking dish and top with the remaining blueberries.
- 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.
- Serve warm with extra maple syrup, powdered sugar, or fresh fruit as a garnish and enjoy!
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!
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!
Recipe Card with Ingredient Amounts and Instructions
- 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)
- ⅓ cup maple syrup
- ⅓ cup banana, mashed, about 1 medium banana
- ¼ cup unsalted butter, melted and cooled
- 2 teaspoon(s) ground cinnamon
- 2 teaspoon(s) pure vanilla extract
- 1 teaspoon(s) baking powder
- ½ teaspoon(s) kosher salt
- ¼ teaspoon(s) ground nutmeg
- 2 cups blueberries, fresh, divided
- Preheat the oven to 350°F, and grease a 9x9 or 11x7-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 oats1 ¾ cup milk2 large eggs½ cup walnuts⅓ cup maple syrup⅓ cup banana¼ cup unsalted butter2 teaspoon(s) ground cinnamon2 teaspoon(s) pure vanilla extract1 teaspoon(s) baking powder½ teaspoon(s) kosher salt¼ teaspoon(s) 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.