Easy And Delicious Baked Oatmeal Recipe
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This Baked Oatmeal is a delicious, sweet breakfast that can be served warm or cold. Put this dish together the night before and pull it out of the refrigerator the next morning and bake for a breakfast the entire family will enjoy. Add some golden raisins and a splash of milk and everyone will ask for seconds.
Baked Oatmeal Recipe
Barbara modified this recipe from an old Amish Baked Oatmeal recipe found in a cook book from her collection. The ingredients are basic pantry staples – vegetable oil, eggs, rolled oats, milk, baking powder, salt and sugar. We always have these ingredients on hand so it’s a great recipe to pull out when you need a last minute warm breakfast.
Barbara’s girls are obsessed with oatmeal of any kind, especially this baked oatmeal recipe. She loves making this the night before so it’s ready to pull out of the refrigerator and put right into the oven. As a mom, she loves sneaking this heart-healthy, high in fiber grain in their diets. Did you know that oats are gluten-free? This is a great breakfast option for people with a gluten-intolerance.
What’s your favorite part of baked oats? Barbara loves the crispy outside where the sugar gets caramelized. She may even eat all around the edges while leaving the center for everyone else. Shhh, don’t tell.
Recipe FAQs
- Easily modify this recipe by replacing the white sugar with brown sugar or adding simple ingredients like raisins or cinnamon prior to baking.
- Eat it plain or serve with golden raisins sprinkled on top and with a splash of milk or be decadent and go with a splash of cream or half and half.
- Any way you eat it, this Baked Oatmeal is delicious. In the rare case that there are leftovers, Barbara takes it to work for breakfast and eats it cold. The oatmeal should stay good for 4 to 6 days as long as you cover it properly.
- Make this recipe in a 9-inch pan, a 2-quart square baking dish or a rectangle 2-quart baking dish. If you use the 2-quart rectangle, it may not take quite as long to bake because the layer of oatmeal is thinner.
- You could easily make Baked Oatmeal Bars out of this recipe. Let the baked oatmeal casserole cool completely, and then refrigerate. Once cold, cut into bars or squares. These are perfect served cold. If you want a firmer baked oatmeal bar, then add an extra egg to the recipe.
- Barbara often times reduces the amount of sugar to 1/2 cup. This allows you to add the desired amount of sweetness right before serving. She loves drizzling with real maple syrup. A little goes a long way.
- You do not have to make this a make ahead baked oatmeal recipe. It works just the same if you bake it right away in the morning after preparing.
Ingredients
- Vegetable oil
- Large eggsÂ
- Baking powder
- Salt
- Milk
- Old fashioned oats
- Sugar
HOW TO MAKE BAKED OATMEAL
Step by Step Instructions
- Mix together all ingredients in a large mixing bowl.
- Cover tightly and store overnight.Â
- In the morning, preheat oven to 350 degrees F. Generously grease a 9-inch square baking dish or a 2-quart square or rectangle Corning Ware dish with non-stick cooking spray.
- Bake for 35 minutes or until golden brown.
- Serve with milk, almond milk, cream, maple syrup, honey, fresh fruit such as blueberries, bananas, or strawberries or any of your other favorite toppings.
Storage Instructions
Let leftovers cool completely before covering with a tight-fitting lid. Store in the refrigerator for up to a week. Reheat in the microwave.
Full Recipe and Ingredient List for Make Ahead Baked Oatmeal can be found below in the recipe card.
Recipe Variations
- I often times cut the amount of sugar in half. Then, I give it a nice dollop of pure maple syrup before eating. Or, you could use unsweetened applesauce would give a hit of sweetness.
- Use quick oats instead of old fashioned oats, if needed.
- Stir in a teaspoon of vanilla extract or almond extract to the mixture.
- Add chopped nuts to the baked oatmeal batter, or top with your favorite chopped nuts such as almonds, pecans or walnuts. Or spoon some almond butter over top.
- For a chocolaty version, add mini chocolate chips to the wet ingredients before baking.
- Replace vegetable oil with coconut oil.
- Try baking in a loaf pan, then slice to serve.
- In a hurry? Crank up the oven to 450 degrees F, and keep a close eye on it. It will bake much quicker but you have to be sure not to over bake the top. Barbara has been known to do this trick when the kids are hangry – hungry and angry!
- Make some new variations such as apple cinnamon baked oatmeal or peanut butter banana oatmeal.
How to store baked oatmeal?
To store baked oatmeal, cover it properly and refrigerate. It should stay good for 4 to 6 days. You can also freeze individual portions for longer storage.
Overnight Baked Oatmeal would be a great dish to prep and have ready for a holiday breakfast and can easily be doubled and made in a larger baking dish. We loved Baked Oatmeal Casserole so much that we made a Blueberry Pie Version. Make some of our Cake Mix Cinnamon Rolls and our Cheesy Egg Casserole for the perfect breakfast buffet.
Baked Oatmeal
Ingredients
- 1/2 cup vegetable oil
- 2 eggs beaten
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/2 cup milk
- 3 cups old fashioned oats
- 1 cup sugar
Instructions
- Combine all ingredients in a mixing bowl. Either store in refrigerator overnight or place in prepared baking dish.
- Preheat oven to 350 degrees F.
- Generously cover a 9-inch square baking pan or a 2-quart baking dish with cooking spray.
- Add oatmeal mixture to pan and bake for 35 minutes or until golden brown.
- Serve warm and add your choice of toppings like raisins, cinnamon, or a splash of milk.
Video
Notes
- Easily modify this recipe by replacing the white sugar with brown sugar or adding simple ingredients like raisins or cinnamon prior to baking.
- Eat it plain or serve with golden raisins sprinkled on top and with a splash of milk or be decadent and go with a splash of cream or half and half.
- Any way you eat it, this Baked Oatmeal is delicious. In the rare case that there are leftovers, Barbara takes it to work for breakfast and eats it cold. The oatmeal should stay good for 4 to 6 days as long as you cover it properly.
- Make this recipe in a 9 inch pan, a 2 Qt. baking dish or a rectangle 2 Qt. baking dish. If you use the rectangle 2 Qt., it may not take quite as long to bake because the layer of oatmeal is thinner.
- You could easily make Baked Oatmeal Bars out of this recipe. Let the baked oatmeal casserole cool completely, and then refrigerate. Once cold, cut into bars or squares. These are perfect served cold. If you want a firmer baked oatmeal bar, then add an extra egg to the recipe.
- Barbara often times reduces the amount of sugar to 1/2 cup. This allows you to add the desired amount of sweetness right before serving. She loves drizzling with real maple syrup. A little goes a long way.
- You do not have to make this a make ahead baked oatmeal recipe. It works just the same if you bake it right away in the morning after preparing.
Nutrition
Linking up to Meal Plan Monday #96, check out all the great recipes.
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