Baked Oatmeal

By Lidey Heuck

Updated July 22, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
5(3,137)
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

  • 3 tablespoons unsalted butter, melted, plus more for greasing

  • 2 cups milk (dairy or non-dairy)

  • 1 large egg

  • ¼ cup brown sugar, lightly packed 

  • 2 tablespoons maple syrup or honey, plus more for serving

  • 1 ½ teaspoons vanilla extract

  • 2 cups old-fashioned oats

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1 teaspoon kosher salt (such as Diamond Kosher)

  • 1 cup berries or diced banana; ½ cup chopped, dried fruit; or a combination (optional)

  • ½ cup chopped, toasted nuts, pumpkin seeds or coconut flakes, or a combination (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

55 grams carbs; 54 milligrams cholesterol; 398 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 17 grams fat; 6 grams fiber; 416 milligrams sodium; 10 grams protein; 29 grams sugar

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
3,137 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.

Rebecca

Do you think you can fully bake then freeze for a day or 2 then reheat in the oven? Thinking about making for beach trip, but would need to make it a few days before leaving. Thanks!

Sheri Pohlman

I followed the recipe and used fresh peaches and blueberries on top with ground walnuts. It is delicious warm or cold with yogurt on top. I have made it twice now and in a household of 2 adults, it only last a couple of days.

Amelia

Has anyone made this with almond extract in place of the vanilla extract? How did it turn out? I was thinking of doing a cherry-almond variety.

Mary

I did a chocolate-raspberry-almond-pistachio variant and did a split of 1 tsp vanilla extract and 1/2 tsp almond extract, which was enough to get a subtle almond note coming through without being overwhelming. If you really want a strong almond flavor, I think 3/4 to 1 tsp should be plenty.

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