Baked Oatmeal Recipe - with flavor ideas! Recipe - Rachel Cooks® (2024)

Get a nutritious head start on your mornings with this easy baked oatmeal recipe! The flavor variations guarantee that it won’t get boring.

I’m sitting at a coffee shop writing this blog post right now and yawning. I can’t stop yawning. All the coffee in the world will not help me today.

I read areally great article (from Sarah Von Bargen) about how the things that make you busy/stressed/tired are often the same exact things that make you happy. It really hit home for me because it’s so true.

Would my life be less stressful and less busy without this corner of the internet that I call home? Certainly. But would I be as happy if I wasn’t constantly trying to improve this site and my skills? Most likely not.

Is it sometimes exhausting hearing a 4-year-old call down, “Is it wake-up time?” before 6 AM? YES. Yes, it is. Would I change it for the world? Never ever.

It really hit home and gave me a good dose of perspective that I needed this morning. I’m tired and yawning because I woke up at 4:45 AM to work out today. But I’m so thankful for a healthy body and the ability to get up and work out. Yes, it’s one more thing on my schedule but it makes my life better and happier.

From now on, I’m really going to take a minute to consider what it is that’s making me feel busy or tired before I start grumping about it. Anyone care to hold me to that?

About This Recipe

What does all of this have to do with baked oatmeal? I’m simplifying those early mornings with make-ahead breakfasts that are nutritious and tasty.

A couple of my favorites are cinnamon swirl breakfast cheesecake made with protein-packed cottage cheese, or chocolate protein pancakes (make ahead and freeze). Quinoa pancakes are another favorite with my family. I’m adding this baked oatmeal recipe to my favorites list.

It’s unbelievably easy to prepare (SO SO SO easy!), You can make a big batch and eat it all week if you want. It’s great warmed up for a minute in the microwave and topped with milk or a dollop of yogurt.

Ingredients You’ll Need

• Oats: The recipe is written for old-fashioned rolled oats. You can substitute quick oats but the baked oats will have a slightly different texture. Don’t use steel-cut oats or instant oats for this recipe.
• Milk: Any type of milk is fine whether it’s dairy or dairy-free nut milk.
• Sweetener: Adding a bit of natural sweetness (just a quarter cup!) to the oats makes them taste so good. Try coconut sugar, brown sugar, maple syrup, or honey.
• Egg: An egg works as a binder but if you prefer a vegan breakfast casserole, use ground flaxseed instead.
• Coconut Oil or Butter: Just one tablespoon! Other mild-tasting oils can be substituted.
• Baking Powder: A leavening agent, baking powder will make the oats just a bit fluffier.
• Pinch of Salt: Some of you may want to leave the salt out. That’s okay but it’s amazing how much that pinch of salt adds. The oatmeal just tastes a little flat without it.
• Ground Cinnamon and Vanilla Extract: Two of my favorite flavorings! Please feel free to Make It Your Own with any flavoring you like.
• Variations: Apples, berries, nuts, and bananas. And so much more! Keep reading for more ideas.

How To Make Baked Oatmeal

It’s pretty simple. Spray a baking dish with non-stick spray. Mix all the ingredients together in a big bowl.

Pour the mixture into the pan.

Bake for 30 to 40 minutes or the oatmeal looks set and golden brown. Cut into squares and serve right away or refrigerate for breakfast tomorrow or the next day.

If you like, serve baked oatmeal with a dollop of Greek yogurt, either plain or vanilla flavored, and additional fresh fruit. That’s a breakfast that will stick to your ribs!

FAQs

Make It Your Own

You’ll find several variations on the recipe card below. Baked oatmeal is good just plain but adding fruit, nuts and spices to your oats is healthy and delicious. I think my favorite is with apples and cinnamon. Don’t be limited by the list I’ve given you. Have fun trying all sorts of flavor combinations.

Some ideas I’ve seen but haven’t tried: peanut butter, applesauce, sliced peaches, canned pumpkin, raisins, dates, finely shredded carrots, canned crushed pineapple, chocolate chips, cocoa powder, orange zest, and more. Try adding cinnamon, nutmeg, ginger, or cardamom. Apple pie spice or pumpkin pie spice blends are wonderful too.

Make-Ahead Ideas

The best make-ahead idea? Make a double batch of these healthy oven oats and either refrigerate or freeze for easy breakfasts all week long. Simply warm up a piece in the microwave and breakfast is ready!

If you want fresh-baked oats in the morning, get a head start by mixing together the dry ingredients (oats, sugar, cinnamon, baking powder, salt) in a mixing bowl, Cover and set aside on counter. In a large measuring cup, mix the milk, egg, vanilla, and butter or oil. Cover and refrigerate.

In the morning, while the oven preheats, simply spray your baking dish, combine the dry and wet ingredients, pour into the dish and bake. Take your shower, make lunches, have a cup of coffee, catch up on email, and breakfast will be ready in no time!

Storage & Reheating Tips

Refrigerate: Baked oatmeal can be refrigerated for up to six days in a covered container.

Freeze: If you don’t want to eat oatmeal every day, you can freeze it for up to 6 months. I usually cut it into serving sized squares before freezing it in freezer safe containers or bags, so I can easily take out what I want to use. If frozen, thaw overnight in the fridge before reheating.

Reheat: Gently reheat the baked oatmeal in the microwave in 30 second intervals or until heated through. Easy!