Have You Tried Baked Oatmeal?

Baked Oatmeal Recipe

August 29, 2012   43 Comments

If you combine whole grains, eggs, yogurt, milk, and fruit what do you get? Breakfast!

Anyone else missing the bacon in this description? :)

Baked oatmeal is a make ahead breakfast that will streamline your morning. The texture is firmer than oatmeal and softer than a muffin so it might be a bit messy for car breakfasting.

I baked a batch and feel like Martha Stewart as I heat up slices in the microwave. Feeling organized in the morning gives me an odd feeling of accomplishment.

You’ve got to make this stuff. Baked oatmeal is:

  • ridiculously easy to make
  • convenient for the AM rush
  • comforting and satisfying

It's like a little bit of love in a bowl. (or a lot of love if you are my 6 year old son who seems to eat all 49 pounds of his weight every day)

And, baked oatmeal is customizable. You can add any fruit you may have lying around the kitchen. I used some frozen mango and blueberries because I am too lazy to slice anything. You could use apples, peaches, strawberries, pears, etc.

All you do is mix it up, bake it, and store it in the fridge until you are ready to eat it.

This recipe has 1/2 the sugar of most other baked oatmeal recipes. I changed it because if it isn't sweet enough for you - it is easy to just add some sweetener to the finished product.

My son liked a little milk and maple syrup added to his "warmed in the microwave" baked oatmeal.

This recipe can be made gluten free if you use gluten free certified oats. Many oats are processed on the same machines as wheat so you have to be vigilant when purchasing them.

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Baked Oatmeal Recipe

(8 servings)

Dry ingredients:
2 cups rolled oats
1/2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon

Wet ingredients:
2 1/2 cups sliced fruit
1 cup milk
1 cup plain yogurt
2 eggs
1/4 cup maple syrup, honey, brown sugar, or sugar

Preheat oven to 350F. Spray nonstick spray on a 8x8 baking dish (or equivalent). Mix dry ingredients and then mix in wet ingredients. Spoon into pan and cover with foil. Bake for 20 minutes, remove foil, and bake for another 25 minutes until golden brown.

Enjoy hot, cold, or room temperature. If well covered, this will keep in the fridge for one week.

For one serving using low fat milk and yogurt = 170 calories, 3.5 g fat, 1.3 g saturated fat, 24.6 g carbohydrates, 9.7 g sugar, 6.8 g protein, 3.1 g fiber, 163 mg sodium, 4 Points+

6 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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43 Comments:

I LOVE bakes oatmeal, but I don't make it nearly enough. Great recipe!!

on August 29, 2012

Can't wait to try this. Love that it has eggs in it for the protein and that it's quick in the morning as I'm in a rush.

on August 29, 2012

Thank you! I eat oatmeal every morning and this will be a nice change of pace.

on August 29, 2012

Could I replace the sugar/syrup etc with sweetener...would it still work ok? Intend to make this later.

on August 29, 2012

This looks great. Can't wait to try it out!

on August 29, 2012

@Carol - yes, it will work. Or just leave out sweetener and add it on top when you serve it. Thanks for the question.

on August 29, 2012

Sounds fab! Do you think I can substitute greek yogurt for the plain? Thanks much~

on August 29, 2012

People, this is a recipe that FREEZES well to make breakfast. I use muffin tins. Fill, press, bake, and servings pop out. Put into a freezer bag. You can take to work or school, or put in a bowl in the morning, pour on some milk of choice and microwave...mmmmmm. I always make a double batch.

Be forewarned: I call my baked oatmeal "Colon Hugs" because they are like a big hug for your colon; you will be in the bathroom quite often if you pig out on these. Lots of fiber.

I use egg whites (or AllWhites) and skim milk, not yogurt or whole eggs, in mine to cut fat and cholesterol. They taste the same. I usually make mine raisin-cinnamon. LIking the idea to use different fruits. I"ll bet I could hide some chia in there, too.

on August 29, 2012

I also plan to put 1 Tbp. chia seeds and 1 Tbsp. ground flax as I don't think 3.1 fiber is all that much considering my normal cereal is 13g.

on August 29, 2012

I've been wanting to do this for so long - not sure what I'm waiting for! Must do this wk! Thanks for the reminder!

on August 29, 2012

I am a diabetic, can you give me some pointers to cut back on alot of the carbs?

on August 29, 2012

I see where I can substitute on the dairy but any thoughts for a substitution for the eggs?

on August 29, 2012

Never heard of such a thing. Do you think leftovers can be frozen?

on August 29, 2012

Meg rockstar - I know you can substitute eggs with a ratio of water and ground flaxseed but don't know ratio. I'm thinking 1 Tbsp. water, 2 or 3 Tbsp. flaxseed. Try Goggling.

on August 29, 2012

Just made them in silicone cup/muffin cases (with UK quantities) and look divine. Recipe made 15 (and guess 1-2 per serving depending upon appetite). Used an apple, a pear and a handful of blueberries, skimmed milk and no sugar or sweetener (we will add our own when serving). Taste test comes tomorrow morning. An idea on how long to warm in microwave? This will kick start the husband's healthy eating regime which has been going well but breakfast cereal sometimes sabotages his efforts. Thanks for all your tips...and if anyone wants UK conversions ask away!

on August 29, 2012

My husband and I have this 4 days week for breakfast. It is very good and filling.

on August 29, 2012

Thank you for the recipe!! I've been so bored of oatmeal but this can help me get back into it. I'll try it this weekend in muffin tins as others have suggested! Sounds like a great grab and go breakfast :)

on August 29, 2012

How many servings does this make?
I could eat a lot of it, but want to keep whithin my 4 points plus serving.
thaks

on August 29, 2012

@Barbara - this makes 8 servings

on August 29, 2012

Great recipe! I've been making this for awhile. To get away from any "added" sugar, I use 1 cup of unsweetened applesauce. I also use less milk. Anyway you make it, it's a great way to eat oatmeal on the go!!

on August 29, 2012

I bake my oatmeal too. This is my recipe
1/3 cup steel cut oats
1/3 cup milk
some raisins and dried cranberries
Mist a little olive oil in oven proof glass container
Bake 400 18 minutes uncovered.

Add a little cold milk and some sweetener and sliced banana. Just yummy.

on August 29, 2012

Thanks so much for a great healthy recipe and I baked it this morning in a muffin tin! We are going to have this for breakfast tomorrow. I enjoyed it so much that I added it to my blog!
http://partykitchen.wordpress.com/2012/08/29/fruity-baked-o…

on August 29, 2012

Can I substitute steel cut oats.

on August 29, 2012

How is the texture? Chewy, crunchy, soft? You said softer than a muffin but harder than regular oatmeal. I have issues with my jaw, so "chewy oatmeal bars" usually hurt.

on August 29, 2012

Well this recipe (made yesterday) passed the taste test with flying colours! Served 2 of my muffin quantities with hot milk (reheated/warmed in microwave from chilled for 1 minute). Didn't add any sugar or sweetener to recipe and the fruit had anough sweetness for me. Forgot to say I added 4 tablespoons seeds to original recipe and that gave some added crunch and nutrition. Going to freeze the rest for breakfast when time is scarce.

on August 30, 2012

Oh my WORD! I have found my new favorite breakfast! I added a combo of peaches, raisins, and bananas as the sliced fruit, and also added walnuts and ground flaxseed for a little extra nutrition. I sliced fresh bananas on top as well so they baked into the top. Delicious!

on August 30, 2012

I love your version of baked oatmeal! Mine is a lot more boring and I use only a couple spoons of sugar, tastes pretty good as well. I also add vanilla extract. Loved the the muffin tin suggestions from other readers, I'll try that.

on August 30, 2012

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on August 31, 2012

This looks Yum! Easy to! A must try snack.

on September 4, 2012

What is the size of a serving? By how many inches across and wide? The calories are 170 but what size square is it?

on September 5, 2012

I just made this last night and I said to myself, "Why didn't I think of this before?" This is FABULOUS! I love oatmeal, but cooking it in the mornings is not time-efficient, so lowered myself to eat either the instant stuff (not great) or get it from McDonald's or Starbucks (expensive and calorie laden).

This is very cheap, easy to make ahead and diet-friendly (unless you're on a low-carb diet). This oatmeal lover is thrilled!

Thanks, Lisa!

on September 10, 2012

This sounds so good! My go to breakfast if I'm in a hurry is a whole wheat frozen pancake with peanut butter and blueberries. I eat it like a taco when I'm on the go. I can't wait to try this out though. Thanks for the recipe!

on September 11, 2012

This is total yum! I had a ripe mango and added some frozen blueberries. Where has this been all my life? Thank you, Snack Girl!

on October 29, 2012

OMG! This sounds so good!!!

On a side note - could steel cut oats be used for this??

on January 4, 2013

Forgot to ask as well - could vanilla greek yogurt be used instead? Or even flavored greek yogurt?

on January 4, 2013

This looks yummy! How many grams of sugar do you think is in 1 serving?

on January 26, 2013

I made this last night. I follow the instruction.the top half was firm but the bottom half was soft, wet and spongy.Did I do it right? Taste was delicious.

on March 4, 2013

Have you ever mixed the night before and then baked the next morning?

on December 18, 2013

Love this website. Can't wait to get the book

on January 11, 2014

Any substitution for milk?

on March 14, 2014

I've been making baked oatmeal since I bought a Splenda cookbook a few years ago. That recipe isn't exact but similar. I substitute splenda for the sugar and egg beaters/egg whites for the eggs, sugar free syrup. I'm not a big oatmeal fan but I love this. I've taken it to potluck breakfasts and it is always a hit, many people ask for the recipe. It's really good with apples, cinnamon and a sprinkling of pecans on the top.

on March 17, 2016

I don't like to bake or cook yogurt in recipes.It kills the probiotics and is a waste of money. I suppose any liquid could be substituted for the yogurt in this recipe, right? Or does it have to be something thick like yogurt?

on July 20, 2016

Can you freeze them?

on May 10, 2018


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