Comforting Baked Oatmeal

Baked Oatmeal is more than just a breakfast; it’s an experience you’ll want to savor repeatedly. Imagine a warm, comforting dish that’s incredibly fruity, tender to the bite, and naturally sweet, all crowned with a beautifully crispy golden top. Beneath that delightful crunch lies a rich, velvety, custard-like center that simply melts in your mouth. This isn’t your average bowl of oats; it’s an elevated, wholesome treat that promises to start your day on the most delicious note.

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The Breakfast I Wake Up Thinking About!

Baked oatmeal has been having a significant moment on the internet lately, and for good reason. While I’ve always cherished a warm, hearty bowl of traditional oatmeal to kickstart my mornings, I admit I was initially skeptical whether the baked version could truly live up to the hype. Could it really be that much better?

So, I embarked on a culinary quest, experimenting with countless versions and recipes. Some baked oatmeals I tried were disappointingly dry, lacking moisture and flavor. Others were overly chewy, missing that delicate balance of texture I craved. It took extensive testing, adjusting ratios, and refining techniques, but I finally cracked the code to create what I believe is the absolute perfect baked oatmeal.

This particular baked oatmeal recipe is everything I dreamed of: wonderfully soft, exquisitely creamy, and boasting just the right hint of a custardy texture. It’s perfectly sweet without being cloying, letting the natural flavors of the fruit shine through. Honestly, it surpasses every other baked oatmeal I’ve ever tasted. It even inspired me to create a delicious chocolate chip baked oatmeal version, built on the same foundational perfection! This recipe truly offers the dreamiest way to begin your day – a wholesome, satisfying, and utterly delightful must-try breakfast.

Key Ingredients for Perfect Baked Oatmeal

Crafting the perfect baked oatmeal starts with selecting the right ingredients. Each component plays a vital role in achieving that desirable tender, custardy texture and rich flavor. Here’s a closer look at what you’ll need and why it matters:

• Milk: The foundation of our liquid mixture. While any milk will technically work, your choice impacts the final richness. For a lighter, dairy-free option, unsweetened vanilla almond milk is my go-to. If you desire a truly decadent, more custard-like oatmeal, opt for whole milk or 2% milk. Experiment to find your favorite!
• Eggs: Eggs are crucial for binding the ingredients and contributing to the incredible custardy texture. This recipe calls for one large whole egg and an additional egg yolk. The extra yolk adds richness and helps create that smooth, tender interior. Don’t let the leftover egg white go to waste; it’s perfect for a quick spinach and feta egg wrap or a healthy omelet!
• Pure Maple Syrup: This is our star sweetener, providing a natural, nuanced sweetness that complements the oats and fruit beautifully. It’s essential to use *pure* maple syrup, not to be confused with pancake syrup or corn syrup, which are often packed with artificial flavors and high-fructose corn syrup. Pure maple syrup is a single-ingredient natural product that truly elevates the flavor profile of this dish.
• Vanilla Extract, Cinnamon, and Salt: These might seem like small additions, but they are flavor powerhouses. Vanilla extract adds a warm, aromatic depth. Cinnamon brings a comforting spice that pairs wonderfully with oats and berries. A touch of salt balances the sweetness and enhances all the other flavors, preventing the oatmeal from tasting flat. Don’t skip these!
• Melted Coconut Oil: This provides the necessary fat for a moist and tender crumb. When melted, coconut oil integrates seamlessly into the mixture. If you prefer a more solid, bar-like consistency that’s easier to cut into squares, consider using melted butter instead. Avoid using vegetable oils like canola, regular vegetable oil, or olive oil, as they can significantly alter the texture and flavor, leading to a less desirable outcome.
• Baking Powder: This leavening agent is the secret to a lighter, fluffier baked oatmeal. It helps the mixture puff up slightly during baking, preventing it from becoming overly dense or chewy, and contributes to that delightful tender texture.
• Fresh Berries: For the best results, fresh berries are non-negotiable. Whether you choose blueberries, raspberries, blackberries, sliced strawberries, or a mix of your favorites, their vibrant flavor and juicy bursts are key. Frozen berries tend to release too much water during baking, which can make the baked oatmeal mushy and dilute the rich, custardy texture we’re aiming for. Stick with fresh for optimal taste and consistency.

Mastering Your Baked Oatmeal: Essential Recipe Tips

To ensure your baked oatmeal turns out perfectly every time, keep these expert tips in mind. They’ll help you achieve the ideal texture, flavor, and make your cooking experience a breeze.

• Use an 8×8-inch Pan: This specific pan size is crucial for achieving the correct thickness and ensuring even baking. A pan that’s too large might result in dry, thin oatmeal, while one that’s too small could lead to an undercooked center. To make cleanup effortless, lightly spray the pan with cooking spray or, even better, line it with parchment paper, leaving an overhang on the sides for easy lifting.
• Bake Immediately: Once you’ve mixed your ingredients, don’t delay! Get that batter into the preheated oven as quickly as possible. Oats are incredibly absorbent, and if the mixture sits out for too long, they will soak up too much of the liquid, resulting in a drier, tougher baked oatmeal rather than the tender, custardy texture we’re aiming for. Mix it and bake it right away for optimal results.
• Adjust Sweetness to Your Liking: This recipe is designed to be pleasantly sweet, but personal preferences vary. Feel free to reduce the amount of maple syrup if you prefer a less sweet breakfast. The beauty of this dish is its versatility; you can always drizzle a little extra maple syrup on top after baking if you decide you’d like it sweeter.
• Save and Reheat Extras: One of the best things about this baked oatmeal is how wonderfully it keeps! These bars taste fantastic even after a day or two. To reheat, simply warm individual portions in the microwave. For an extra touch of creaminess and to revive that fresh-baked texture, add a splash of milk or even coffee creamer before microwaving. They’ll be just as delightful as when they first came out of the oven.

Serving and Storage Tips for Baked Oatmeal

Once your delectable baked oatmeal emerges from the oven, you have several options for enjoying it, both immediately and for days to come!

Serving Suggestions:

• Warm and Cozy (My Favorite!): There’s nothing quite like a warm slice of baked oatmeal straight from the oven. The textures are at their peak—crispy top, tender interior.
• Room Temperature or Chilled: This baked oatmeal is also excellent at room temperature or even chilled, making it a perfect grab-and-go option for busy mornings. It will firm up considerably as it cools, making it easier to cut into clean bars.
• Enhance the Experience: For an extra layer of deliciousness, consider drizzling your serving with a bit of additional milk (dairy or plant-based), coffee creamer for a hint of flavor, or a touch more pure maple syrup. A spoonful of Greek yogurt or a sprinkle of chopped nuts can also add a lovely contrast. Don’t forget to add any leftover fresh berries on top for a burst of color and juiciness!

Storage:

• Refrigeration: Once the baked oatmeal has completely cooled to room temperature, transfer any leftovers to an airtight container. Store it in the refrigerator for up to 4 days. This makes it an ideal meal prep option for nutritious breakfasts throughout the week.
• Reheating: To reheat individual portions, simply place a slice in a microwave-safe bowl and microwave for 30-60 seconds, or until warmed through. If the oatmeal seems a bit dry after reheating, add a small splash of milk, coffee creamer, or a drizzle of extra maple syrup to restore its creamy texture and moisture.
• Freezing: For longer storage, baked oatmeal freezes beautifully! Once cooled, cut the oatmeal into individual portions. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2-3 months. When ready to enjoy, thaw a portion in the refrigerator overnight, then reheat in the microwave or oven until warm.

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5 from 4 votes

Baked Oatmeal

By
Chelsea Lords

This Baked Oatmeal is chewy and soft with a slightly crisp topping, packed with fresh fruit and made with nutritious ingredients. Perfect for a cozy breakfast!

Prep Time:
15 minutes minutes

Cook Time:
30 minutes minutes

Total Time:
45 minutes minutes

Servings:
6 servings

Equipment

• 8 x 8-inch baking pan
• Parchment paper

Ingredients

• 1 cup milk (see note 1)
• 1 large egg
• 1 egg yolk
• 1/2 cup pure maple syrup (see note 2)
• 1-1/2 teaspoons vanilla extract
• 1/3 cup melted coconut oil (or melted butter)
• 2 cups old-fashioned oats (see note 3)
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 teaspoon salt
• 1-1/2 cups fresh berries (see note 4)
• 1-1/2 tablespoons turbinado sugar (or sparkling sugar or light brown sugar, optional, for topping)
• Serving suggestions (see note 5)

Instructions

1. Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper (leaving an overhang for easy removal) or lightly greasing it with cooking spray.
2. In a large mixing bowl, combine the milk, whole egg, egg yolk, maple syrup, vanilla extract, and melted coconut oil (ensure it’s measured after melting). Whisk these wet ingredients together until the mixture is smooth and well combined.
3. Add the old-fashioned oats, baking powder, ground cinnamon, ground nutmeg, and salt to the wet ingredients. Stir with a wooden spoon until all the dry ingredients are just incorporated. If using blueberries, you can gently stir them directly into the batter. For larger berries like raspberries, blackberries, or strawberries, cut them down to a similar size as blueberries before gently folding them into the batter. Immediately scrape the batter into your prepared pan and smooth the top with a spatula. Optionally, sprinkle the turbinado or sparkling sugar evenly over the surface for an extra crispy top. It’s crucial to bake the oatmeal promptly after mixing; otherwise, the oats will absorb too much liquid and affect the final texture.
4. Bake for 28–35 minutes, or until the oatmeal is set in the center and the top is lightly golden brown. Remember, baking for a shorter duration will result in softer, more spoonable oatmeal, while baking longer will yield firmer bars that cut more cleanly.
5. Remove from the oven and let it cool slightly in the pan before cutting into squares and serving. The oatmeal will be slightly crumbly when hot but will firm up considerably as it cools. Enjoy it warm (my personal favorite way), at room temperature, or even chilled. For an added treat, drizzle with milk or coffee creamer and extra maple syrup, and top with any reserved fresh berries!

Recipe Notes

Note 1 (Milk Choice): Any type of milk works well, but for a lighter baked oatmeal, I recommend plant-based milk such as unsweetened vanilla almond milk. If you prefer a richer, more pronounced custard-like texture, whole milk or 2% milk will deliver excellent results.

Note 2 (Maple Syrup): Always use pure maple syrup, which contains only one ingredient: maple syrup! This is distinctly different from pancake syrup or corn syrup, which are typically processed and contain artificial ingredients. Our recipe’s sweetness level is quite balanced, but if you prefer less sweet bars, feel free to reduce the maple syrup amount. You can always add more by drizzling it over the baked oatmeal after it’s cooked.

Note 3 (Oats Type): This recipe specifically calls for old-fashioned rolled oats. Quick oats will result in a mushy texture, and steel-cut oats will not cook properly, leading to a hard or chewy outcome.

Note 4 (Fresh Berries are Best): Use any fresh berry or combination of berries you love. Blueberries, raspberries, blackberries, or sliced strawberries all work wonderfully. The key is to use fresh berries only. Frozen berries release too much water during baking, which makes the baked oats watery, mushy, and significantly less flavorful.

Note 5 (Serving Suggestions): For an extra delightful serving, try adding a splash of additional milk (dairy or plant-based) or coffee creamer. A drizzle of extra maple syrup and any leftover fresh berries on top will enhance both the flavor and presentation.

Customizing Your Baked Oatmeal: You have control over the final texture! For softer oats that are perfect in a bowl with a splash of milk, bake for a slightly shorter time. For firmer bars that cut cleanly, bake a little longer and allow them to cool for 5-10 minutes before slicing. The longer they cool, the cleaner the cuts will be. Adjust the maple syrup to your preferred sweetness, adding more on top if desired after baking. This oatmeal is delicious warm, at room temperature, or chilled.

Storage: Once completely cooled, transfer any leftover Baked Oatmeal to an airtight container and store in the refrigerator for up to 4 days. For individual servings, cut into portions, place in a bowl, and microwave to reheat. Reintroduce creaminess with a drizzle of milk, coffee creamer, or extra maple syrup.

Nutrition

Serving: 1serving |
Calories: 525kcal |
Carbohydrates: 72g |
Protein: 13g |
Fat: 21g |
Saturated Fat: 14g |
Trans Fat: 1g |
Cholesterol: 67mg |
Sodium: 398mg |
Potassium: 411mg |
Fiber: 9g |
Sugar: 16g |
Vitamin A: 163IU |
Vitamin C: 1mg |
Calcium: 163mg |
Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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