This hearty, custard-like baked oatmeal is the ultimate make-ahead breakfast. Prep it in 10 minutes, bake once, and enjoy warm, satisfying slices all week long. Customizable and delicious!
Imagine a breakfast that feels like a warm hug, can be made ahead on a Sunday, and reheats to perfection all week long. That’s the magic of baked oatmeal. This dish transforms humble rolled oats into a hearty, sliceable cake with a custardy interior and a lightly sweet, crisp top.
It’s the perfect cross between a bowl of oatmeal and an oat bar—substantial enough to keep you full for hours, yet comforting and delicious. Best of all, it’s a blank canvas: throw in your favorite fruits, nuts, and spices for a breakfast that never gets boring. Say goodbye to rushed mornings and hello to a new breakfast staple.
The Science of the Custardy, Sliceable Texture
Baked oatmeal achieves its unique texture through a precise liquid-to-oat ratio and the power of eggs. Old-fashioned rolled oats are ideal because they retain their shape and chewy texture during baking, unlike quick oats which turn mushy. The liquid—typically a combination of milk and a binder like mashed banana, applesauce, or yogurt—hydrates the oats.
The game-changer is the eggs. As they bake, the eggs coagulate, setting the structure and binding the oats and liquid into a cohesive, sliceable custard, rather than a loose porridge. The baking powder provides a slight lift, creating a lighter texture. The key is letting it rest after baking; this allows the residual heat to fully set the starches in the oats, ensuring clean slices that hold their shape without being dry or gummy.
Ingredients
For the Base (Serves 6-9):
- 2 cups (180g) old-fashioned rolled oats (do not use quick oats)
- ½ cup (100g) packed light brown sugar or maple syrup
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 2 cups (480ml) milk (any kind)
- ⅓ cup (80g) unsweetened applesauce, mashed banana, or Greek yogurt
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Customizable Add-Ins (Choose 1-2 cups total):
- 1 cup fresh or frozen berries (blueberries, raspberries)
- 1 diced apple or pear
- ½ cup chopped nuts (walnuts, pecans)
- ½ cup chocolate chips
Instructions
1. Prep: Preheat oven to 375°F (190°C). Grease an 8×8 inch or 9×9 inch baking dish.
2. Mix Dry Ingredients: In a large bowl, combine the rolled oats, brown sugar, baking powder, cinnamon, and salt.
3. Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk the eggs vigorously. Then whisk in the milk, applesauce (or banana/yogurt), melted butter, and vanilla until smooth.
4. Combine & Add Mix-Ins: Pour the wet ingredients over the dry ingredients. Stir with a spatula until just combined. Gently fold in your chosen add-ins (berries, nuts, etc.).
5. Bake: Pour the mixture into the prepared baking dish. Bake for 35-45 minutes, until the top is golden brown, the edges are set, and the center is just set (it may still look slightly soft, but shouldn’t be liquid).
6. Rest & Serve: Remove from oven and let cool in the pan for at least 15-20 minutes. This allows it to fully set for slicing. Serve warm, at room temperature, or cold.
7. Storage & Reheating: Once cooled, cover and refrigerate for up to 5 days. Reheat individual portions in the microwave for 60-90 seconds, or warm the whole dish in a 350°F oven for 10-15 minutes.
8. Pro-Tip for Meal Prep: Assemble the wet and dry ingredients separately the night before. In the morning, simply combine, pour into the dish, and bake for a fresh breakfast with no morning fuss.
Pro-Tips for Baked Oatmeal Perfection
- Use Rolled Oats: This is crucial. Quick oats will absorb too much liquid and become a gummy brick.
- Don’t Overmix: Stir just until combined. Overmixing can lead to a tougher texture.
- Bake Until Just Set: The center should look set but still moist. Overbaking leads to dry oatmeal.
- The Rest is Key: Letting it cool allows the custard to set, making it sliceable. Cutting into it immediately will result in a soupy mess.
- Double the Batch: This recipe doubles perfectly for a 9×13 inch pan to feed a crowd or for more meal-prep portions.
- Boost Protein: Use a higher-protein milk like soy or cow’s milk, or stir in a scoop of vanilla protein powder with the dry ingredients.
- Serve It Your Way: Top with a splash of cold milk, a dollop of yogurt, a drizzle of nut butter, or extra maple syrup.
This Easy Baked Oatmeal is the reliable, delicious foundation for effortless mornings.
