Baked Oatmeal is crazy easy, versatile, and delicious! This make-ahead version allows you to portion it out for the busiest of mornings.
Happy Sunday guys! Share three recipes in one week…and then nothing for two, sorry! GAH. Oh wait. It must be the end of the school year, where the teachers decide to jam 90 projects into 14 days. Plus my son decided to audition for the talent show, and daughter auditioned for the cheer squad. Surprise!
Thank goodness for breakfast food. My life saver, my true love. Even better when I can make it ahead of time!
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.
The cookbook recipe calls for blackberries, but like most oatmeal, it’s really versatile. Use whatever fruit and nuts that suits you. I always have blueberries in the house because they keep the longest, so that’s usually my baked good go-to. And I swapped out the olive oil for vegetable oil.
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
How To Make This Baked Oatmeal Recipe
- 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 9x13 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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