Delicious Baked Oatmeal

Nothing says fall like a hot breakfast of oatmeal. I like oatmeal for breakfast but I tend to eat it most in the fall and winter. My favorite way to eat oatmeal is actually in this simple and delicious baked oatmeal recipe.

I have shared this recipe with many people over the years, on the blog and off, and it is always enjoyed. The amazing thing about baked oatmeal is that even kids like it, and the same can’t always be said for regular oatmeal! You’ll have to let me know what you think of it.

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Our family likes baked oatmeal so much that we always double the recipe to make a 9×13 pan. In fact, my sister made 3 big pans of baked oatmeal (basically, 6 recipes) this summer when we were all together. By the end of the week? All three pans were completely gone.

Baked oatmeal is also a great freezer recipe. Traditionally, my Mom made it in a 9×9 pan. I often make the recipe in muffin tins. I like doing it this way because I have a portable sized breakfast. I like to make a double batch of baked oatmeal (which makes 24 muffins). I keep several out for the week and put the rest in the freezer. Then, whenever I decide I want baked oatmeal for breakfast, I pull a muffin (or two) out of the freezer. Microwave for 30 seconds or so, and your breakfast is ready to go!

Here is my recipe for baked oatmeal. You can make this recipe in a matter of minutes which makes it a great one to prepare for the freezer. I’ve been enjoying it for breakfast this week – and have plenty more in the freezer for the upcoming weeks!

Ingredients:

3 cups quick cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 cup milk
1/2 cup butter or margarine, melted
2 eggs, beaten

Directions:

In a mixing bowl, combine all the ingredients. Spoon into a greased 9×9 pan. Bake at 350 degrees for 40 to 45 minutes.

If using muffin tins, fill 12 greased muffin tins with the oatmeal. Bake at 350 degrees for 30 minutes.

If doubling the recipe, spoon into a greased 9×13 pan. Bake at 350 degrees for 60 minutes.

Notes:

This recipe doubles easily to make a 9×13 pan or 24 muffins. Remember to grease your pans very well! Also, it should be noted that old fashioned oats can be used. It will slightly change the texture but it is still delicious.

You can also substitute half the butter for applesauce to make the recipe a bit healthier. I have even substituted all of the butter for applesauce and it still works! Your baked oatmeal won’t be quite as fluffy but if you really want to make it a bit healthier, you can do so. You can also experiment with leaving out a bit of the brown sugar, if you so desire.

I hope you enjoy baked oatmeal as much as I do!

Print

Delicious Baked Oatmeal

Baked oatmeal is a simple and delicious breakfast treat that can even be made ahead of time and frozen.

  • Author: Kristen @ Joyfully Thriving
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings 1x
  • Category: Breakfast
  • Cuisine: American

Ingredients

Scale
  • 3 cups quick cooking oats
  • 1 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 1/2 cup butter, melted
  • 2 eggs

Instructions

  1. In a mixing bowl, combine all the ingredients. Spoon into a greased 9×9 pan. Bake at 350 degrees for 40 to 45 minutes.
  2. If using muffin tins, fill 12 greased muffin tins with the oatmeal. Bake at 350 degrees for 30 minutes.

Notes

This recipe doubles easily to make a 9×13 pan or 24 muffins. Remember to grease your pans very well! Old fashioned oats can be used instead of quick cooking oats. It will slightly change the texture but it is still delicious.

Nutrition

  • Serving Size: 1 piece
  • Calories: 212
  • Sugar: 13.1g
  • Sodium: 79mg
  • Fat: 9.9g
  • Saturated Fat: 5.5g
  • Carbohydrates: 27.3g
  • Fiber: 2.2g
  • Protein: 4.4g
  • Cholesterol: 49mg

Keywords: baked oatmeal

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10 Comments

  1. Pingback: 60 Recipes You Can Make In A Muffin Tin Recipes - Mom, Are We There Yet?
    1. Hi, Erica! It can work with regular rolled oats although the texture will change slightly. Baking time does not change. Hope that helps!

  2. My husband LOVES this recipe baked as muffins. Sometimes I leave them plain, but often I add raisins, nuts, chopped apple, etc. I’ve even added shredded carrots with nuts and raisins and they were great. I bake a double batch and then freeze them. So easy to pull out and either let thaw or heat up in the microwave. A definite favorite at our house!

    1. I would guess you could, Laurie. I’ve never tried, so you may have to adjust the proportions but I see no reason why it shouldn’t work! Let me know if you try it how it works out!

  3. This may be obvious to everyone else…but…are you eating them the same way you do a muffin or are you heating them and then adding milk as you would a bowl of oatmeal?

    1. Hi, Roxanne. We typically eat baked oatmeal just as a muffin…but you probably could break it into a bowl and add more milk if you want. I’ve never thought to try it that way!

  4. Once baked do you store in Tupperware at room temp or do you keep in the fridge? Can you add things like raisins or other dried fruits?

    1. I store it in Tupperware on the counter. If it’s going to be longer than a couple of days, I put some in the fridge and microwave them in the morning. I’ve never added craisins or the like, but I think they would be a great addition! Let me know how it turns out if you try! 🙂

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