baked oatmeal

Baked Oatmeal

Rolled oats are combined with milk, eggs, sweeteners, and flavorings such as cinnamon, vanilla, or fruit, then poured into a baking dish or muffin cups. The mixture is baked until the eggs set and the oats absorb the liquid, forming a cohesive, tender casserole-like texture. The top becomes lightly golden while the interior remains soft, creating a warm, hearty breakfast component.

During baking, the oats swell and absorb the milk, thickening the mixture naturally. Fruit, nuts, or spices can be added for additional flavor and texture. The gentle oven heat transforms the simple ingredients into a comforting, sliceable dish that holds its shape while retaining a moist, flavorful interior.

Print Recipe
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Breakfast
Servings: 12

Equipment

  • 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.