Let's Talk Oatmeal (And Why I Keep Making This)
Honestly, I never thought I'd be the person who raves about oatmeal—especially on a chilly Monday morning when the only thing standing between me and my bed is a rumbling stomach. But here I am, chatting with you about my favorite Breakfast Baked Oatmeal. I discovered this one winter when the kitchen was basically the only warm room in the house. Trinket (my cat) hovered under the counter, waiting for me to drop a bit—I swear she knows when good things are coming. I make this so often it's almost embarrassing; I once brought it to a brunch potluck, completely forgetting to add the baking powder, and no one noticed (or if they did, they were polite about it!).
Why This Oatmeal Will Win You Over
I pull this out when we're running late, when we're hosting friends, or simply when bananas are going brown on the counter (sometimes all at once). My partner is... let's say "cautiously enthusiastic" about hot cereals, but this? He scarfs it. Even my picky niece—who claims she only eats food that "looks like a unicorn”—will sit down for a bowl topped with extra chocolate chips. It's got a way of feeling a little bit fancy, even when you're still in your pajamas. Oh, and if you've ever glopped oatmeal onto the stovetop, only to scrape it off later—yep, baking it in the oven saves that cleanup drama (this, I learned after one too many sticky pans). And you can totally throw in whatever fruit is on its last legs. Some days it comes out prettier than others, but it always gets eaten.
Here's What Goes in (And a Few Swaps)
- 2 cups old-fashioned rolled oats (I've used quick oats in a pinch; steel-cut... not my fave here. My grandma insists on Quaker, but every store brand I've tried worked.)
- ⅓ cup brown sugar (or honey—or, honestly, maple syrup if that's what's around. I've even tried coconut sugar. It was okay!)
- ½ teaspoon baking powder
- 1 teaspoon cinnamon (pumpkin pie spice sometimes sneaks its way in when I'm feeling brave)
- ½ teaspoon salt (I once forgot this and deeply regretted it—don't skip)
- 1 cup milk (dairy or any non-dairy version. Oat milk is a meta kinda thing, but pretty good)
- 2 tablespoon melted butter (oil is fine too, but butter adds flavor—you know?)
- 1 large egg (I’ve done the flax egg swap, and it's not bad at all)
- 2 teaspoon vanilla extract
- 1 cup fruit—banana slices, berries, chopped apple, or even canned peaches (drained, obviously. I've used frozen straight from the bag; works fine except for that cold-handed scramble)
- ⅓ cup chocolate chips or chopped nuts (totally optional, but if I'm honest: it's rarely optional for me)
Quick and (Mostly) Painless Directions
- Crank your oven up to 375°F (190°C). Get cozy while you wait—it takes a minute.
- Grease up a 9-inch square baking dish. If you only have a round one, go for it, but your pieces will look more like cake slices than neat squares. No big deal.
- In a big bowl, mix oats, brown sugar, baking powder, cinnamon, and salt. This is where I give it a good whisk, but a fork works too when the whisk is hiding in the dishwasher. (Or is that just my kitchen?)
- In another bowl—or, truthfully, straight in a measuring cup if I'm multitasking—whisk together milk, melted butter, egg, and vanilla extract.
- Pour the wet stuff over the dry bit, stir gently. It’s going to look a bit runny, but that’s normal. If it seems super thick, I just splash in a drop of milk.
- Add fruit and chocolate chips (or nuts, or...both) and stir once. This is usually when I nibble a chip or two for “quality control.”
- Bake for 35-40 minutes. It’ll smell amazing. The top should be golden and the edges just about pulling away from the dish—don’t panic if there are a couple darker spots.
- Let it cool for ten minutes. Or do what I do and eat a crumbly chunk while standing at the counter, too impatient to wait.
Notes: Stuff I Wish I Knew When I Started
- If you like your baked oatmeal softer and almost custardy, more milk is your friend. I probably add a splash more if I know leftovers are in my future (though, honestly, they rarely survive the first day!).
- Forgot to grease the pan? Been there. Let it soak for, uh, a while, and it cleans up eventually. Or use parchment, but that's my lazy day move.
Oatmeal Experiments (Some Worked, Some Not So Much)
- I tried swirling in peanut butter once, and wow, that made it stick to the dish more, but the flavor was all kinds of good.
- Pineapple instead of berries? It kinda made it soggy. Wouldn’t do that again…well, maybe with less juice?
- Chopped dried figs, though, bring a sort of earthy sweetness. If you're into that, highly recommended.
- If you want to learn more about oat types (are there really that many? Turns out, yes!), check out Serious Eats' oat guide.
If You Don't Have the "Right" Equipment...
A square baking dish is great, but a casserole or even a brownie pan gets the job done. Heck, I once improvised with a deep pie dish in a friend's rental apartment—turns out, you can bake oatmeal in almost anything oven-safe.

How Long Does It Last? (Not Long, Honestly)
Technically, you can cover and refrigerate leftovers for up to 4 days, and reheat them (I just zap a slice in the microwave with a splash more milk). But in my house, if it lasts past breakfast, it's a minor miracle. Make extra if you're planning on a lazy brunch.
Serving: Nothing Too Fancy (Unless You Want To)
We like scooping it hot right into bowls, then topping with Greek yogurt and a drizzle of more maple syrup (because why stop at "just sweet enough"). Sometimes, when I’m feeling organized—which is, let's be honest, not that often—I prep a topping bar: seeds, chopped nuts, fresh berries. The kids think it’s the breakfast equivalent of an ice cream sundae bar.
A Few Tips Learned by Making Plenty of Mistakes
- Don’t bake at a lower temp to "save energy"—I tried it and the oatmeal turned out oddly gummy, not golden and happy.
- Letting it cool more helps it slice nicely, but sometimes who cares? It's breakfast, not a wedding cake.
- Actually, I find using room temperature milk makes it come together better—cold milk stiffens the batter fast.
Questions People Actually Ask Me
Q: Can you make this vegan?
A: Sure! Use a flax egg (1 tablespoon ground flax + 3 tablespoon water, let it sit) and plant milk. Skip the butter and go with coconut oil or another oil. Tastes a tiny bit different, but honestly, it’s pretty tasty.
Q: Does it freeze well?
A: Actually, yes. Let it cool, cut it into chunks, and freeze it in a container. It’s not exactly as good as fresh—more like an earnest cousin of the real thing—but plenty decent for quick mornings.
Q: Can I prep it overnight?
A: Yes, with a small catch. Mix everything but the baking powder and fruit, stash in the fridge. Next morning, stir those in and bake. Don’t skip this or you’ll get weird bubbles, trust me. Kind of an odd science experiment once.
Q: Who even eats baked oatmeal?
A: Well, apparently we all do now. And if you want to see other folks obsessing over it (bless the internet), Cookie and Kate has a nice walkthrough too.
On a Totally Unrelated Note...
Completely unrelated but—does anyone else always end up with three extra bananas every week, no matter how many you buy? Maybe I’ll embrace fate and share a banana bread recipe soon. Anyway—back to oatmeal!
So, there you have it. A breakfast that’s as easy as a Sunday morning (unless the cat jumps on the counter, but that’s another story).
Ingredients
- 2 cups rolled oats
- ⅓ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 cups milk
- 2 large eggs
- ¼ cup melted butter
- 1 teaspoon vanilla extract
- ½ cup blueberries (optional)
Instructions
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1Preheat the oven to 350°F (175°C) and grease a 9x9-inch baking dish.
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2In a large bowl, combine rolled oats, brown sugar, baking powder, cinnamon, and salt.
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3In another bowl, whisk together milk, eggs, melted butter, and vanilla extract.
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4Pour the wet ingredients into the dry ingredients and stir until fully combined. Fold in blueberries if using.
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5Pour the mixture into the prepared baking dish and spread evenly.
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6Bake for 35 minutes, or until the top is golden and the center is set. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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