Baked Oatmeal is crazy easy, versatile, and delicious! This oatmeal recipe is also healthy and gluten free. Making it ahead of time also allows you to portion it out for the busiest of mornings.
I love oatmeal. Quick oats, old-fashioned oats, steel cut oats. I love it with fresh fruit, dried fruit, nuts. Warm, cold…and now baked!
After years of hearing about baked oatmeal, and swearing I was going to make it, I finally did.
Baked Oatmeal Recipe Ingredients
This baked oatmeal is a great pantry recipe! Here’s what you need:
- Dry Ingredients: old-fashioned rolled oats, brown sugar, baking powder, kosher salt, and cinnamon
- Wet Ingredients: vegetable oil, eggs, and whole milk
- Mix-ins: blueberry and sliced almonds
- For serving: heavy cream or maple syrup
How to Make Baked Oatmeal
It’s so easy to bake oatmeal! Here’s a brief summary of steps. (Scroll down for the detailed printable.)
- You simply mix together the dry ingredients and wet ingredients in separate bowls, then combine them. Fold in the blueberries and some of the almonds.
- Pour the mixture into a greased 9×13 baking dish; bake until the oatmeal is lightly browned around the edges, slightly crisp on top, and a knife inserted comes out mostly clean.
- Remove from the oven and allow to cool for a few minutes, then slice and serve with a drizzle of heavy cream or maple syrup!
How long to bake oatmeal? This particular baked oatmeal cooks for 25-30 minutes.
How to Store Baked Oatmeal
Prepare as directed, allow to cool completely, then slice into portions. Store in the refrigerator in a large airtight container or in individual plastic bags, for up to 3 days. To reheat, place portions in a bowl with a tablespoon of water; place in the microwave for about 15-20 seconds or until desired temperature is reached.
Can you freeze baked oatmeal? Yep! It will keep for up to 3 months if stored wrapped and in an airtight freezer-friendly container.
Oatmeal is very versatile, using your favorite fruit and nuts!
- Use whole old-fashioned oats for the best texture and optimal results.
- Blueberries can be fresh or frozen. If blueberries are not your thing, choose a different berry.
- Try a different nut! Swap out the almonds for pecans.
- The fat in whole milk helps hold the oatmeal together, but 2% works great, too!
Baked oatmeal is a really great go-to, especially if you have portions tucked away in the fridge for the busiest of mornings!
Other Oatmeal Recipes We Love!
Watch the video for Baked Oatmeal
- 3 1/2 cups old-fashioned rolled oats
- 1/3 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/4 cup vegetable oil
- 3 large eggs
- 1 1/2 cups whole milk
- 6 ounces blueberries
- 1/2 cup sliced almonds , divided
- heavy cream or maple syrup, for serving
- Preheat oven to 350 degrees F. Coat a 9×13 baking dish with nonstick cooking spray.
- In a large mixing bowl, stir together the oats, brown sugar, baking powder, salt, and cinnamon until combined.
- In a separate bowl, whisk together the oil, eggs, and milk. Add to the dry ingredients and stir to combine. Fold in the blueberries and 1/4 cup of the almonds.
- Pour the mixture into the prepared baking dish; sprinkle with the remaining 1/4 cup of almonds.
- Bake for 25-30 minutes until the oatmeal is lightly browned around the edges, slightly crisp on top, and a knife inserted comes out mostly clean.
- Remove from oven and allow to cool for about 5 minutes. Slice and serve with a drizzle of heavy cream or maple syrup!
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