Mix up this Baked Oatmeal recipe in one bowl, and make enough to serve a crowd! It’s simple to make this oatmeal bake with chewy oats, fresh berries, and crunchy nuts, and it makes the most wonderful sweet and hearty breakfast.
Instant oatmeal or stovetop oats are a healthy breakfast option, but they are often mushy and watery. That is not the case with this easy baked oatmeal recipe though!
Simple oats are transformed into a delicious baked casserole where they are soft, but not too soft. Cooking oats in the oven like this lets them retain their chewiness.
Baked Oatmeal can be eaten with a fork! You won’t be scooping this oatmeal into cereal bowls – instead you can serve baked oats with berries and nuts in generous slices, topped with yogurt, honey, maple syrup, or any of your favorite toppings.
Be sure to try my Strawberry Oatmeal Bars too! They’re layered with berries and perfect for breakfast or snacks on the go.
For an even easier breakfast, make my perfect recipe for Chocolate Overnight Oats!
Why You’ll Love This Recipe
- One Bowl – All of the ingredients, including fresh raspberries, strawberries, blueberries, old-fashioned oats, milk, eggs, and some other pantry ingredients, get mixed up in one bowl, then poured into the pan to bake! This recipe could not get any easier.
- A Fun Spin on a Classic Breakfast – Oatmeal doesn’t need to be boring! Make this recipe, then try my Baked Oatmeal Cups, or my Baked Oats that turn out like fluffy breakfast muffins.
- Easy Make Ahead Recipe – This baked oatmeal casserole is delicious when it’s warm from the oven, but it’s just as good if you store it in the fridge and reheat servings throughout the week. You or your family can use the microwave to make a delicious, filling, and healthy breakfast in under a minute when you plan ahead. It’s perfect for busy families, and kids love it!
key ingredients
Here’s what you need to make this delicious and simple oat bake:
- Oats: Rolled old-fashioned oats will give you the best texture in this recipe. Avoid instant or 1-minute oats, as they’ll get too soft when baking.
- Mashed Banana: Using mashed ripe bananas in baked goods helps to replace eggs, butter, and oil that might be used instead. So, we only need a couple of tablespoons of coconut oil and a single egg, which keeps the calories low.
- Milk and Egg: Milk softens the oats, while an egg adds protein, and helps stabilize the mixture so that it is firm enough to slice when it’s baked. You can use non-dairy milk if you like too!
- Berries: I’m using a combination of fresh raspberries, strawberries, and blueberries. You can use just one type of berry if you prefer, or swap out these berries for other fruits like blackberries, cranberries, peaches, or apples.
- Nuts: These are optional, but I love the crunch and the protein they add to this dish. Try pecans or walnuts.
- Cinnamon, Maple Syrup, and Vanilla: To give baked oatmeal the perfect sweet breakfast flavor!
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make The Best Baked Oatmeal
- Preheat the oven to 350°F/180°C, or 160°C fan oven, and spray an 8×8 or 9×9 inch pan with cooking spray. The baking dish I’m using is 8.5 inches square. Or you can grease the pan with a little bit of vegetable oil or softened butter.
- Mix everything together: In a large mixing bowl, combine oats, egg, mashed banana, maple syrup, milk, coconut oil, vanilla, cinnamon, baking powder, salt, any fruit you’re using, and chopped nuts if you like.
Tip!
The mixture will be liquid-y, and that’s ok! It will firm up in the oven perfectly.
- Bake: Add the mixture to the prepared pan, and bake for 35-40 minutes or until the center is set and the top and edges have turned golden brown.
- Serve: Allow to cool for 5 minutes before serving, then serve with nut butter, milk, yogurt, additional fruit, or a drizzle of maple syrup.
Recipe Tips
- Be sure that your banana is ripe. The best banana for baking with will have some brown spots on it, and no longer be green on the outside.
- If you don’t have a ripe banana right now, you can replace it with an additional egg or a ¼ cup of unsweetened applesauce.
- You can also skip the egg, and replace it with a second banana or ¼ cup of applesauce. This recipe is pretty forgiving!
- You can use frozen berries instead of fresh ones. Just be sure not to thaw them.
- Mix and Match your add-ins. Anything that you’d normally enjoy with oatmeal will be delicious in this recipe. Try different fruits, nuts, seeds nut butter, or flavorings to create the perfect pan.
- Double the Recipe: Use a 9×13-inch pan, and double all of the ingredients. Bake as directed, but add 10 minutes of extra time.
- To make this recipe gluten-free, be sure to buy certified gluten-free oats!
Storing Tips
Leftovers can be stored in the fridge for up to 5 days. Reheat individual portions in the microwave for 1 minute, or in a 350°F/180°C oven for 5-10 minutes. If reheating the whole bake, it will take 15-20 minutes in the oven.
This breakfast oatmeal casserole freezes well too! Freeze the entire casserole, or individual servings, well wrapped, for up to 3 months. Let thaw overnight before reheating.
What To Serve With Baked Oatmeal
This hearty oatmeal bake is already the perfect breakfast, but you can certainly enjoy it along with your other breakfast favorites.
Make the perfect cup of coffee using your Moka Pot, and add some extra protein with a serving of scrambled eggs with cottage cheese.
Recipe FAQs
No, instant oats are sliced very thin and are pre-cooked, so they will turn to mush in the oven. Stick with regular rolled oats for this recipe for the best result.
Replace the egg with an additional mashed banana or a quarter cup of applesauce, and use your favorite non-dairy milk.
Yes, you can, and I highly recommend trying it! I love a little bit of chocolate in the morning.
More Easy Breakfast Recipes
Scrambled Eggs With Cottage Cheese
Easy Pancake Recipe
Bisquick Breakfast Casserole
French Toast Recipe
This Oatmeal Bake is healthy, delicious, mixed in one bowl, and everyone loves it – what more could you want in a breakfast recipe? Save this recipe by Pinning it to your recipe favorites!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Baked Oatmeal
Equipment
Ingredients
- Cooking spray
- 2 cups (160 grams) rolled old-fashioned oats
- 1 large egg
- 1 banana mashed, about ¼ cup in total
- ¼ cup (60 ml) maple syrup
- 1 ¾ cup (415 ml) milk of choice
- 2 tablespoons (30 ml) coconut oil melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ cups mixed fresh berries
- ½ cup (72 grams) pecans walnuts, or almonds – chopped, optional
Instructions
- Preheat the oven to 350°F/180°C (160°C fan oven), and spray a 8×8 or 9×9 inch pan with cooking spray. Or you can grease it with a little bit of vegetable oil or softened butter.
- In a large mixing bowl, combine oats, egg, mashed banana, maple syrup, milk, coconut oil, vanilla, cinnamon, baking powder, salt, any fruit you’re using, and nuts.
- Pour the oat mixture into the prepared pan, and bake for 35-40 minutes or until the center is set and turned golden brown.
- Allow to cool for 5 minutes before serving, then slice or spoon onto plates and serve with nut butter, milk, yogurt, additional fruit, or a drizzle of maple syrup.
Notes:
- This recipe can be baked in an 8×8-inch or 9×9-inch square pan, or an 11×17-inch rectangular pan.
- The best banana for baking with will have some brown spots on it, and no longer be green on the outside.
- If you don’t have a ripe banana right now, you can replace it with an additional egg or ¼ cup of unsweetened applesauce.
- You can also skip the egg, and replace it with a second banana or ¼ cup of applesauce. This recipe is pretty forgiving!
- You can use frozen berries instead of fresh. Just be sure not to thaw them.
- Mix and Match your add-ins. Anything that you’d normally enjoy with oatmeal will be delicious in this recipe. Try different fruits, nuts, seeds, nut butter, or flavorings to create the perfect pan.
- Double the Recipe: Use a 9×13-inch pan, and double all of the ingredients. Bake as directed, but add 10 minutes of extra time.
- To make this recipe gluten-free, be sure to buy certified gluten-free oats!
- To Store: Leftovers can be stored in the fridge for up to 5 days. Reheat individual portions in the microwave for 1 minute, or in a 350°F/180°C oven for 5-10 minutes. If reheating the whole bake, it will take 15-20 minutes in the oven.
- To Freeze: Freeze the entire casserole, or individual servings, well wrapped, for up to 3 months. Let thaw overnight before reheating.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Kristyn says
This really is the best!! Love that you can change it up by adding different fruits. We make it every week!
Little Sunny Kitchen says
Thank you for the amazing review, Kristyn! I’m so glad you enjoy this recipe!
jess says
thank you for sharing this recipe because it has become my daily breakfast ritual. I love it so much
Little Sunny Kitchen says
You’re welcome, Jess! I’m so happy to hear that you love this recipe!
Abeer says
I used frozen berries and it came out superb. Wonderful flavor and texture.
Little Sunny Kitchen says
That’s so great to hear, Abeer! Thank you for the kind review!