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Baked Oatmeal Recipe

Baked Oatmeal Recipe

By What’s Baking

A hearty breakfast treat that transforms simple oats into a warm, cake-like dish with crisp edges and a soft interior studded with fruit and nuts.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
35 mins
Serves:
9 squares
An overhead shot of a golden-brown baked oatmeal square sitting on a rustic ceramic plate, steam gently rising in the soft morning light. The cross-section reveals a moist interior studded with vibrant berries and toasted nuts, their colors contrasting beautifully with the warm oat base. A drizzle of maple syrup cascades down the side, pooling slightly on the plate, while a vintage spoon rests nearby. Fresh berries and a sprig of mint are scattered artfully around the plate, with a mug of coffee visible slightly blurred in the background, suggesting a perfect breakfast moment.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g rolled oats (not quick-cooking)</li><li class="ingredients-single-item">100g brown sugar</li><li class="ingredients-single-item">10g baking powder</li><li class="ingredients-single-item">5g ground cinnamon</li><li class="ingredients-single-item">2g salt</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">500ml milk (dairy or plant-based)</li><li class="ingredients-single-item">60ml maple syrup (or honey)</li><li class="ingredients-single-item">60g unsalted butter, melted and slightly cooled</li><li class="ingredients-single-item">10ml vanilla extract</li><li class="ingredients-single-item">150g mixed berries (fresh or frozen)</li><li class="ingredients-single-item">60g chopped nuts (walnuts, pecans, or almonds)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) square baking dish</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and line a 23cm square baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease the exposed sides of the dish. This preparation ensures your baked oatmeal won't stick and will lift out beautifully for serving.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, combine all the dry ingredients: rolled oats, brown sugar, baking powder, cinnamon, and salt. Whisk thoroughly to ensure even distribution of the leavening and spices throughout your oatmeal base.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the wet ingredients: eggs, milk, maple syrup, melted butter, and vanilla extract until completely smooth. The eggs provide structure while the butter adds richness – make sure your melted butter has cooled slightly before adding to prevent cooking the eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing as this can make your baked oatmeal tough. The mixture should look quite wet at this stage – don't worry, the oats will absorb much of the liquid during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in about two-thirds of your berries and nuts, distributing them evenly throughout the mixture. Reserve the remaining third for topping. If using frozen berries, add them directly from frozen – no need to thaw, but know that they may slightly increase the baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the mixture to your prepared baking dish and spread it evenly. Scatter the remaining berries and nuts on top, pressing them in slightly. This creates a beautiful top with visible fruit and adds textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 32-38 minutes until the edges are slightly golden and the center is set but still slightly moist. The oatmeal should spring back lightly when touched. Watch carefully in the final minutes – overbaking will result in a dry texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the baked oatmeal to cool in the dish for at least 10 minutes before serving. This resting period allows the oatmeal to set up properly and makes for cleaner slices. The oatmeal will continue to firm up as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Serve warm with a drizzle of additional maple syrup, a splash of milk, or a dollop of yogurt if desired. For meal prep, cool completely before cutting into squares and storing in an airtight container in the refrigerator for up to 5 days, or freeze individual portions for up to 3 months.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 square
🔥 Calories: 265 calories
🥑 Fat: 9 g
🧈 Saturated Fat: 4 g
🍞 Carbohydrates: 38 g
🍭 Sugar: 15 g
🍗 Protein: 7 g
🫀 Cholesterol: 55 mg
🧂 Sodium: 220 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make baked oatmeal ahead of time for busy weekday mornings?

Yes! Baked oatmeal is perfect for meal prep. Make it on the weekend, let it cool completely, then slice into portions. Store in the refrigerator for up to 5 days or freeze individual squares for up to 3 months. Simply reheat in the microwave for a quick, wholesome breakfast.

What's the best way to serve warm oatmeal bake for a special breakfast?

For a special breakfast, serve warm squares with additional toppings like fresh berries, a drizzle of maple syrup, a dollop of Greek yoghurt, or a splash of warm milk. For a more indulgent option, add a small scoop of vanilla ice cream or whipped cream for a breakfast-dessert hybrid.

Can I substitute different fruits or make a seasonal version of this breakfast bake?

Absolutely! This recipe is highly adaptable to seasonal produce. Try diced apples and cinnamon in autumn, cranberries and orange zest for winter, strawberries and rhubarb in spring, or stone fruits in summer. Just maintain the same total quantity (about 150g) for consistent results.

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