Baked Oatmeal

By Lidey Heuck

Updated July 23, 2024

Baked Oatmeal
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
5(2,529)
Comments
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A toasty, browned top paired with a moist, tender interior, baked oatmeal offers the best of both textures for a simple yet satisfying breakfast. This easy recipe comes together in one bowl, and just about every component is customizable. Depending on what you have on hand, use fresh, frozen or dried fruit, and mix in some chopped nuts, pumpkin seeds or flaked coconut for a little crunch. Any kind of milk works here, including dairy-free alternatives. The addition of egg makes a fluffier dish and helps bind the oatmeal so it can be easily sliced into squares. Serve a few minutes after cooling, or pop into the fridge (see Tip) to enjoy throughout the week.

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Ingredients

Yield:6 servings
  • 3tablespoons unsalted butter, melted, plus more for greasing
  • 2cups milk (dairy or non-dairy)
  • 1large egg
  • ¼cup brown sugar, lightly packed 
  • 2tablespoons maple syrup or honey, plus more for serving
  • 1½teaspoons vanilla extract
  • 2cups old-fashioned oats
  • 1teaspoon baking powder
  • 1teaspoon ground cinnamon
  • 1teaspoon kosher salt (such as Diamond Kosher)
  • 1cup berries or diced banana; ½ cup chopped, dried fruit; or a combination (optional)
  • ½cup chopped, toasted nuts, pumpkin seeds or coconut flakes, or a combination (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

398 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 29 grams sugars; 10 grams protein; 416 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees and grease an 8-by-8-inch baking pan with butter.

  2. Step 2

    In a large bowl, combine the milk, egg, brown sugar, maple syrup, melted butter and vanilla; whisk until smooth. Add the oats, baking powder, cinnamon and salt, and stir until combined.

  3. Step 3

    Pour the mixture into the prepared pan. Sprinkle the fruit and nuts evenly on top, if using.

  4. Step 4

    Bake, uncovered, until just set in the center, 35 to 40 minutes. Cool for 5 minutes, then scoop onto plates or cut into squares and serve with additional maple syrup on the side, if desired.

Tip
  • Cover leftover baked oatmeal with foil and refrigerate for up to 5 days. Reheat, covered, at 350 degrees for 15 to 20 minutes, until heated through. You can also reheat individual portions in the microwave for 30 seconds to 1 minute.

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Ratings

5 out of 5
2,529 user ratings
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Comments

Pierette VanRyzin - Pittsburgh, PA

Amish oatmeal is a family favorite and a healthy and tasty breakfast. I use less sugar and no maple syrup/honey in the recipe, and allow people to add at the table. Never baked in banana - but have baked in a chopped apple. Sprinkling most of the brown sugar on the top just before baking adds a wonderful crunch. Serve with a ton of toppings on the side - yogurt, milk or cream, berries of all sorts, fresh sliced peaches, toasted and/or candied nuts, syrup, honey, brown sugar.

gardener70

Something I started to do: I always read through the notes to see what people have done and what might be good to try but wanted a way to keep the recipe and notes on one piece of paper if possible. So I take a snap of the recipe, put it on a document page and then add the snaps of peoples suggestions for my own use. Also if I remember I also add nutritional info

Traci

Here's what I used and added: 1 cup of diced strawberries, 2 scoops of vanilla protein powder, toasted chopped pecans, 1 Tbls chia seeds, and only had quick-cooking oats on hand. This turned out so delicious that it reminded me of a strawberry cobbler.

Meridith P

Baked this up today in three smaller Pyrex dishes so that I could bring it to a neighbor and to my mom to enjoy. In addition to the delicious, healthy, warming and very hygge characteristics of this marvelous recipe, it was also a great way to use up the bits and bobs I had leftover in my freezer and pantry, including the last of a jar of local honey, a small bag of frozen blueberries, some frozen banana slices, and some sliced almonds that were begging for a feature spot somewhere.

Cricket

I doubled this recipe but did not add any maple syrup or honey. Also did a whole stick of butter instead of six tablespoons (for a doubled recipe) and added two tablespoons of chia seeds. Delicious! I used frozen berries which worked just fine, and no nuts because i was lazy.

Jersey Locavore

This was perfect exactly as written. It appeared a little soupy going into the oven, but it baked beautifully. Made it with lots of blueberries and sliced almonds. I will absolutely make this again.

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