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Simple Baked Oatmeal Recipe

This simple baked oatmeal recipe is one that my family and I have loved for many years. It’s the perfect hearty, filling breakfast!

A bowl of baked oatmeal with the pan in the background and a spoon off to the side.

This baked oatmeal was a controversial breakfast growing up.

I adored it, while my sister despised it. 

You see, the way my mom made it resulted in a texture that my sister didn’t prefer (more on that later).

But it was that very texture (soft and eggy) that had me all heart eyes. 

I guess you’ll just have to make it and decide for yourself who was right.

Video Tutorial


Here’s a quick video demonstration in case you prefer to learn by watching. The full written tutorial is below, and the printable recipe is at the bottom of this post.


All of the ingredients needed to make baked oatmeal laid out on a white countertop with a window in the background.

As you can see, you’ll only need a few simple ingredients:

  • Oatmeal: The classic way to make baked oatmeal is with rolled oats (AKA old-fashioned oats). But this can also be make with quick oats. The texture will be a little different, but still good! I would steer clear of steel cut oats, though. BTW this can be gluten free if you purchase certified gluten-free oats! I personally like to use sprouted oats.
  • Butter: You know me: I like to use grass-fed butter. Make sure to use salted butter for the best flavor. I don’t recommend substituting coconut oil since the flavor the butter lends to this is so important! 
  • Baking Powder: My current favorite brand of baking powder is Field Day.
  • Salt: I use unrefined sea salt, so keep that in mind.
  • Milk: Whole milk is ideal, but I’m sure you could substitute a low-fat milk, or even a plant based milk for a dairy free version.
  • Maple Syrup: I love to sweeten this with pure maple syrup, but you could also opt for brown sugar, sucanat, maple sugar, or another sweetener of choice. The original recipe calls for 1 full cup of sugar. I usually do just 1/3 cup, but feel free to adjust to your personal preferences.
  • Eggs: The traditional recipe calls for 2 eggs. I have also made this with 4 eggs for an extra protein boost, and it was good!
  • Vanilla Extract: I like to use a bit of pure vanilla extract for a flavor boost. I have not personally tried it, but I’m sure almond extract would be good as well.

Also, I personally don’t add any cinnamon to my simple baked oatmeal. But I’m sure that would be a lovely flavor!

How to Make Baked Oatmeal:

Placing a stick of butter in a square glass baking dish.

Begin by preheating your oven to 350 degrees Fahrenheit (177 Celsius).

Place a stick of butter in a glass square baking dish. 8×8 or 9×9 will both work.

Pulling the melted butter out of the oven.

Now place the pan with the butter in the preheating oven to melt. 


Set a timer to remind you to check on it so it doesn’t burn.

Mixing the Batter:

Mixing together the dry ingredients for baked oatmeal.

Meanwhile, mix together the dry ingredients in a large bowl with a wooden spoon.

If you opted for a “dry” sweetener, you can mix it with the oats.

Measuring out the wet ingredients for baked oatmeal.

In a separate bowl, measure out the wet ingredients.

Quick tip: Mix all the wet ingredients in a 2-cup measuring cup to save on dishes!

Whisking together the wet ingredients with a fork.

Whisk the milk mixture together well with a fork. 

Make sure the eggs are well mixed!

Pouring the wet ingredients into the dry ingredients.

Pour the wet ingredients over the dry ingredients in the bowl.

Mixing together the wet and dry ingredients in a bowl.

Stir everything together with the wooden spoon until very well combined. 

Don’t be afraid to mix vigorously! 

Mixing the baked oatmeal batter in with the melted butter in the pan.

Pour the oat mixture on top of the melted butter in the pan.

Mixing the baked oatmeal batter in with the melted butter in the pan.

Stir until the oatmeal mixture is almost completely combined with the butter, but not quite.

You want to have a few pools of butter around the edges still.

This is how you get that lovely (controversial) eggy texture.

If you want to avoid that texture, you can make sure to mix until the butter is completely incorporated into the batter.

Baking Time:

The finished baked oatmeal in the pan on a white countertop with a checked dish towel off to the side.

Bake in the preheated 350 degree F oven for 25-30 minutes, or until the edges turn deep golden brown and begin to get crispy. 

Dishing up a spatula-full of the baked oatmeal.


Allow to cool for about 5 minutes before serving. No need to cool to room temperature!

You want it to be quite warm, but not burn-your-mouth-off hot.

A close up shot of the baked oatmeal to show the texture.

Here’s a close-up of the polarizing texture.

This makes me swoon.

Pouring cream on top of baked oatmeal.


Now, my favorite way to serve this with a generous glug of cream.

But here are some other serving suggestions:

  • Add fresh berries, chopped ripe bananas, sliced peaches or pears, or other fresh fruit.
  • If you like your baked oatmeal extra sweet (can’t be me), you could drizzle some honey or maple syrup on top.
  • Instead of cream, add a dollop of Greek yogurt on top for added protein.
  • A scoop of peanut butter or almond butter would also be lovely.
  • To turn this into a dessert, you can serve with a scoop of vanilla ice cream and a drizzle of caramel sauce.
  • You could add some chocolate chips to turn this into a breakfast the whole family is sure to enjoy.

A bowl of baked oatmeal with cream on top and the pan in the background.


Store any leftovers in an airtight container in the refrigerator for up to 5 days.


To reheat, place the baked oatmeal in an oven-proof dish. Pour some milk over the cold baked oats, then place in a 350 degree Fahrenheit oven for 20-30 minutes, or until heated through.

I don’t own a microwave, but I’m sure you could reheat this with one!

Make Ahead Options:

To save time, you can mix together the dry ingredients the night before and either cover with a lid or plastic wrap. You can also whisk together the wet ingredients and store, covered, in the refrigerator.

If your oven has the option to schedule when it will turn on, you could set it start preheating 10 minutes before you wake up in the morning.

You can even place the butter in the pan in the oven the night before and it will be melted when you wake up. This is a dangerous game, though! I once woke up to a pan of burnt butter when I miscalculated the timing!

For a meal prep option, you could make a pan ahead of time, then divide into individual portions for reheating throughout the week.

A pan of baked oatmeal with some taken out.

So that’s my family favorite, best baked oatmeal recipe! 

Make sure to check out my other recipes after you make this one!

More Oatmeal Recipes:

More Breakfast Recipes:

Recipe Card:

Yield: 6 servings

Simple Baked Oatmeal Recipe

The finished baked oatmeal in the pan on a white countertop with a checked dish towel off to the side.

A simple but delicious baked oats recipe! This is a family favorite.

Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 45 minutes


  • 1/2 cup (1 stick) salted butter
  • 3 cups old-fashioned rolled oats (see note)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup whole milk
  • 1/3 to 1 cup maple syrup, maple sugar, or sweetener of choice (see note)
  • 2 large eggs, slightly beaten
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 350 degrees Fahrenheit (177 Celsius). Place the butter in a square (8x8 or 9x9-inch) glass baking dish and put in the oven to melt. Make sure to keep an eye on the butter, or it will burn!
  2. In a large mixing bowl, mix together the oats, baking powder, and salt with wooden spoon.
  3. In a separate bowl, whisk together the milk, maple syrup, eggs, and vanilla.
  4. Pour the wet ingredients over the dry ingredients, and mix with the wooden spoon until very well combined.
  5. Remove the pan with the melted butter from the oven. Pour the oat mixture into the pan and stir, mixing until most of the butter is incorporated, but leaving some inmixed at the edges and bottom of the pan (see note).
  6. Bake in the preheated oven until the edges are golden and crispy, about 25-30 minutes. Serve hot with a glug of cream if desired.


  • You can also use quick cooking oats, but the texture will be a little different.
  • I like the sweetness level at 1/3 cup, but the original recipe called for 1 cup of sweetener.
  • You can use brown sugar, sucanat, or even granulated sugar.
  • The texture will be soft and eggy if you don't mix the butter in fully. If you prefer a drier texture, mix until the butter is fully incorporated.

Nutrition Information:



Amount Per Serving: Calories: 561Total Fat: 23.7gSaturated Fat: 11.9gCarbohydrates: 72gFiber: 8gSugar: 18gProtein: 17g

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