Name: Hearty 5-Ingredient Baked Oatmeal You'll Love Silently
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups rolled oats; 1 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 2 cups milk; 1/4 cup honey or maple syrup; 1 egg; 2 tbsp melted butter; 1 tsp vanilla extract; 1 cup fresh or frozen berries

Jump to Recipe

There’s something magical about baked oatmeal—it’s cozy, wholesome, and just the thing to start your day right. I’ve been making this recipe for years, and it’s become my go-to breakfast for busy mornings, lazy weekends, and everything in between. It’s the kind of dish that feels like a warm hug, but it’s also packed with good-for-you ingredients that keep you fueled all morning long.

What I love most about baked oatmeal is how simple and versatile it is. You can toss in whatever you’ve got on hand—fresh berries, nuts, a drizzle of honey—and it always turns out delicious. Plus, it’s a great way to meal prep for the week. Whip up a batch on Sunday, and you’ve got breakfast ready to go for days. Trust me, once you try it, you’ll wonder how you ever survived without it.

This recipe has been a lifesaver for me, especially on those mornings when I’m rushing out the door but still want something hearty and satisfying. It’s proof that healthy eating doesn’t have to be complicated or time-consuming. So, grab your baking dish and let’s make something amazing!

Why You’ll Love This Baked Oatmeal Recipe

This baked oatmeal recipe is a total game-changer—here’s why:

Super Easy: Just mix, pour, and bake. No fuss, no stress, just a delicious breakfast ready in under an hour.
Nutritious & Filling: Packed with fiber-rich oats, protein from the milk and egg, and natural sweetness from honey or maple syrup, it’s a breakfast that keeps you going all morning.
Endlessly Customizable: Swap in your favorite fruits, nuts, or seeds. Use dairy-free milk or add a pinch of cocoa powder—it’s your canvas!

Meal Prep Magic: Make a big batch on Sunday, and you’ve got breakfast sorted for the week. Just reheat and enjoy!
Crowd-Pleaser: Whether it’s a weekday breakfast or a weekend brunch, everyone loves a warm, comforting slice of baked oatmeal.

Once you try it, you’ll see why this recipe is a keeper. It’s healthy, delicious, and just plain easy—what’s not to love?

Ingredients for Baked Oatmeal

Gathering the right ingredients is the first step to making the perfect baked oatmeal—and trust me, every little detail matters! Here’s what you’ll need:

2 cups rolled oats (not instant—they hold their texture better)
1 tsp baking powder (for that perfect rise)
1/2 tsp salt (just enough to balance the sweetness)
1 tsp cinnamon (or more if you’re a cinnamon lover like me!)

2 cups milk (whole milk for richness, but any kind works)
1/4 cup honey or maple syrup (warmed slightly if it’s too thick)
1 egg (lightly beaten—it binds everything together)
2 tbsp melted butter (cooled slightly so it doesn’t scramble the egg)

1 tsp vanilla extract (the good stuff—it makes a difference!)
1 cup fresh or frozen berries (blueberries, raspberries, or even diced apples work great)

That’s it! Simple, wholesome ingredients that come together to make something truly special. Now, let’s get baking!

How to Make Baked Oatmeal

Alright, let’s get to the fun part—bringing this baked oatmeal to life! I promise it’s so simple, but I’ll walk you through each step to make sure it turns out perfectly every time. Here’s how it’s done:

1. Preheat & Prep: Start by preheating your oven to 350°F (175°C). This gives it time to get nice and toasty while you mix everything up. Lightly grease your baking dish—I use an 8×8-inch pan, but any similar-sized dish will work. A quick swipe of butter or a spritz of cooking spray does the trick.

2. Mix the Dry Stuff: In a big bowl, toss together the oats, baking powder, salt, and cinnamon. I like to give it a good whisk to make sure everything’s evenly distributed—no one wants a big bite of baking powder, right?

3. Whisk the Wet Stuff: In another bowl, whisk together the milk, honey (or maple syrup), egg, melted butter, and vanilla. Pro tip: If your honey is super thick, warm it for a few seconds in the microwave so it blends smoothly. Just don’t make it hot, or you’ll scramble the egg—yikes!

4. Bring It All Together: Pour the wet ingredients into the dry and stir until just combined. Don’t overmix—a few lumps are totally fine! Gently fold in your berries or any other mix-ins. The batter will look thin, but trust me, those oats will soak up all that goodness as it bakes.

5. Bake to Perfection: Pour the mixture into your prepared dish and pop it in the oven. Set your timer for 35 minutes, but start checking at 30—ovens can be sneaky. You’ll know it’s done when the edges are golden and the center is set (no jiggling!). A toothpick should come out clean or with just a few moist crumbs.

6. Let It Rest: This is the hardest part—waiting! Let it cool for about 5-10 minutes before slicing. It firms up as it cools, making it easier to serve. But if you can’t resist, I won’t judge if you dig in right away with a spoon!

And that’s it! In less than an hour, you’ve got a warm, hearty breakfast that’s as delicious as it is easy. Now, go enjoy your masterpiece—you’ve earned it!

Tips for Perfect Baked Oatmeal

After making this recipe more times than I can count, I’ve picked up a few tricks that’ll make your baked oatmeal foolproof:

Don’t skip the rest: Letting the batter sit for 5-10 minutes before baking helps the oats absorb liquid—resulting in that dreamy creamy-yet-chewy texture.
Watch your bake time: All ovens run differently! Start checking at 30 minutes—overbaking leads to dryness. If it browns too fast, tent with foil.
Texture tweaks: Like it softer? Add an extra splash of milk. Prefer it sturdy? Reduce liquid by ¼ cup.

Easy swaps: No berries? Try mashed banana or diced apples. Out of eggs? A flax egg works beautifully.

Remember, baked oatmeal is forgiving—just trust your instincts and adjust as you go!

Variations for Baked Oatmeal

One of my favorite things about baked oatmeal is how easily you can switch it up—it’s like a whole new breakfast every time! Here are some of my go-to twists:

Nutty Crunch: Stir in chopped walnuts or pecans before baking for extra texture. A sprinkle on top adds a toasty finish!
Tropical Vibes: Swap the berries for diced mango, shredded coconut, and a splash of coconut milk. Close your eyes, and you’re practically on vacation.
Dairy-Free Delight: Use almond or oat milk and coconut oil instead of butter. Bonus: Add chia seeds for a protein boost.

Chocolate Lover’s: Mix in a handful of dark chocolate chips or a spoonful of cocoa powder. Because sometimes, breakfast deserves dessert energy.

The sky’s the limit—play around and make it your own!

Serving Suggestions for Baked Oatmeal

Oh, the joy of dressing up baked oatmeal—it’s like putting the cherry on top! Here’s how I love to serve mine:

Creamy & Cool: A dollop of Greek yogurt or a splash of cold milk adds the perfect contrast to the warm, spiced oats.
Fruity Freshness: Pile on extra berries, sliced banana, or a handful of granola for crunch.
Sweet Drizzle: A little extra honey, maple syrup, or even a spoonful of nut butter takes it over the top.

However you serve it, just dig in—it’s meant to be enjoyed!

Storage and Reheating Instructions for Baked Oatmeal

Got leftovers? No problem! Let the baked oatmeal cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’ll keep in the fridge for up to 3 days. To reheat, pop a slice in the microwave for 30-60 seconds or warm it in the oven at 300°F until cozy. It’s just as good the second time around!

Nutritional Information

Here’s the scoop on what’s in each serving—but remember, these numbers are just estimates! Depending on your ingredients (like the type of milk or sweetener you use), your baked oatmeal might have slightly different values. That said, one generous slice gives you:

220 calories
7g protein
35g carbs (with 4g fiber!)
7g healthy fats

Not bad for a breakfast that tastes like dessert, right? Just keep in mind—nutrition can vary based on brands and tweaks, so treat this as a friendly guide, not a lab test!

Frequently Asked Questions About Baked Oatmeal

Got questions? I’ve got answers! Here are some of the most common ones I hear about baked oatmeal:

Can I use steel-cut oats? Unfortunately, steel-cut oats won’t work here—they’re too chewy and need much longer to cook. Stick with rolled oats for the best texture.

Can I make this recipe vegan? Absolutely! Swap the egg for a flax egg (1 tbsp ground flax + 3 tbsp water) and use plant-based milk and butter. Easy peasy!
Can I freeze baked oatmeal? Yes! Slice it into individual portions, wrap tightly, and freeze for up to 2 months. Reheat in the oven or microwave when you’re ready to enjoy.
What if I don’t have baking powder? No worries—just skip it. Your baked oatmeal will be slightly denser, but still delicious.

Still curious? Feel free to experiment—that’s the beauty of baked oatmeal!

For more delicious recipes and baking inspiration, check out this collection.

Hi, I’m Judy!

I’m a passionate home chef who finds joy in creating delicious meals and sharing them with friends and family. My love for cooking began at a young age, and there’s nothing quite like seeing someone’s face light up after trying one of my dishes.

About Me