Baked oatmeal is a hearty recipe rooted in Northern European and American traditions of grain-based breakfasts. Made with rolled oats, milk, eggs, and a sweetener such as brown sugar or maple syrup, it often includes fruit, nuts, or spices. The ingredients create a custard-like base that binds the oats together.
The technique involves mixing the wet and dry components, then baking until set with a lightly crisped top. Variations may layer fruit at the bottom or scatter it on top for caramelization. This method transforms simple pantry staples into a structured, sliceable preparation with rustic character and enduring heritage.
Breakfast
Servings: 12Equipment
- muffin pan
Ingredients
- 1½ cups milk
- 2 large eggs
- ½ cup maple syrup or packed light brown sugar
- ¼ cup butter, melted
- 1½ tsp. baking powder
- 1½ tsp. vanilla extract
- 1 tsp. cinammon
- ¼ tsp. salt
- 3 cups rolled oats, can use quick oats, not steel cut
Instructions
- Preheat oven to 350°F. Grease 8×8 baking pan or muffin pan if not using paper muffin cups.
- In a large bowl, whisk together milk, eggs, maple syrup or brown sugar, melted butter, baking powder, vanilla, cinnamon, and salt.
- Mix in the oats.
- Pour batter into baking pan and level out. Use an ice cream scoop to portion muffin cups.
- Bake at 350°F for 30-35 minutes until oatmeal is firm. Check with a toothpick.
- Let the baked oatmeal cool then cut into squares or remove muffins from the pan.
- Serve warm with maple syrup, honey, cream, or fruit.