This Baked Oatmeal is a warm, cozy breakfast that’s perfect for making ahead. With maple syrup, cinnamon and your favorite mix-ins, this easy recipe is a family favorite!

Baked oatmeal in baking pan with glasses of orange juice and a bowl of blueberries next to the pan.

Oatmeal is such a comforting breakfast, and this baked oatmeal recipe is one of the easiest ways to prepare it. Like my other baked oatmeal recipes (this Strawberry Banana Baked Oatmeal and this Pumpkin Baked Oatmeal), this simple recipe comes together so quickly and easily.

This baked oatmeal is made with old-fashioned oats that are combined with milk, eggs, applesauce and maple syrup and then baked. As the oatmeal bakes in the oven, the oats soften and soak up the flavors of the other ingredients. It’s a healthy breakfast that tastes indulgent, with its custardy texture and slightly sweet, cinnamon-spiced flavor.

This recipe is endlessly adaptable, since you can choose which mix-ins to add to each batch. I’ve listed lots of ideas below, including fresh fruit, nuts, and coconut. I opted to add blueberries to the oatmeal pictured in this post and it was delicious!

How to Make Baked Oatmeal

Whisk together the egg, milk, applesauce, maple syrup (or brown sugar), cinnamon, vanilla, baking powder and salt in a large mixing bowl.

Milk, egg, applesauce, maple syrup, cinnamon, vanilla, baking powder and salt added to mixing bowl.

Stir in the oats until combined.

Oats added to wet ingredients in mixing bowl.

Add mix-ins. In this batch I used blueberries. I like to stir in half of the mix-ins and then save the rest for the top of the oatmeal.

Blueberries added to oatmeal mixture in mixing bowl.

Pour it into a greased 8×8-inch square baking dish. Scatter the rest of your mix-ins over the top.

Unbaked oatmeal with blueberries in metal baking pan.

Bake at 350° F for 40-45 minutes, until the oatmeal is set and lightly browned on top.

Choose Your Mix-Ins

I love this recipe because you can switch up the flavors each time you make it by mixing in different add-ins. Here are some ideas:

  • Fresh or frozen berries. Try blueberries, raspberries, sliced strawberries, blackberries or a mix of berries. The oatmeal may take slightly longer to bake if you use frozen fruit.
  • Apple. Cut apples into small chunks. You do not need to peel them.
  • Banana. Slice or dice bananas before stirring them into the oatmeal mixture. Alternatively, you can add mashed banana to the wet ingredients.
  • Peaches or nectarines. Dice them into bite-size pieces.
  • Nuts. You can toast them in a skillet until fragrant to make them even more flavorful. Try pecans or walnuts.
  • Coconut. Use unsweetened coconut flakes.
  • Raisins. A delicious way to add extra sweetness.
  • Chocolate chips. For a decadent breakfast treat!

Baked Oatmeal Recipe Tips

  • Be sure to use old-fashioned rolls oats. Quick oats are too finely chopped and would give your baked oatmeal an unpleasant, mushy texture. Steel cut oats require a different oats to liquid ratio in baked oatmeal, so they will not work in this recipe.
  • Make it dairy-free and vegan. Instead of the egg, use 2 tablespoons of ground flaxseed. Use nondairy milk, such as unsweetened almond milk.
  • Double the recipe to feed a crowd or freeze for later. Bake a double recipe in a 9×13-inch baking dish. It may take a few minutes longer to bake.
Sliced blueberry baked oatmeal in metal baking pan.

Make Ahead Instructions

Like my favorite Overnight Oats recipe, this baked oatmeal is perfect for making ahead.

  • Make Ahead: You can prep the baked oatmeal the night before, cover and refrigerate, and then bake it in the morning. I recommend adding the mix-ins right before baking.
  • To Refrigerate: Once cool, store leftovers in the covered baking dish or in an airtight container in the refrigerator for up to 3-4 days .
  • To Freeze: Once cool, freeze slices of baked oatmeal in an airtight container for up to 2 months. Thaw before reheating, either overnight in the fridge or using the defrost setting of a microwave.
  • To Reheat: Place an individual portion in a microwave-safe bowl, add a little milk, and microwave until hot. Or, reheat in a covered dish in the oven.

Serving Suggestions

Add toppings to make this baked oatmeal even better! Try it with:

  • a drizzle of pure maple syrup
  • a spoonful of Greek yogurt
  • fresh fruit
  • nut butter, such as peanut butter or almond butter
  • sliced almonds, toasted pecans or walnuts
  • If you like your oatmeal with milk, you can serve this in a bowl with your milk of choice.
Slice of baked oatmeal on a small plate with fresh blueberries for garnish.

More Favorite Breakfast Recipes

Sliced blueberry baked oatmeal in baking pan.

Baked Oatmeal Recipe

Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This Baked Oatmeal is warm and comforting, made with maple syrup, cinnamon and vanilla. Add your favorite mix-ins, like fresh berries, peaches, apples or nuts for a healthy breakfast the whole family will love. Make ahead instructions are included in the notes below.


  • 1 large egg
  • 1 ½ cups milk, whichever type you prefer (dairy, nondairy, etc.)
  • ½ cup unsweetened applesauce
  • ¼ cup pure maple syrup, or brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups old-fashioned rolled oats
  • 1 ½ cups total mix-ins, such as fresh or frozen berries, chopped apples, chopped peaches, chopped nuts, coconut flakes, raisins, etc., see note


  • Preheat oven to 350° F. Lightly grease an 8×8-inch square baking dish.
  • In a large bowl, whisk together the egg, milk, applesauce, maple syrup (or brown sugar), cinnamon, vanilla, baking powder and salt.
  • Add the oats and stir until combined. Stir in half of your desired mix-ins (you'll scatter the other half over the top after pouring the mixture into the baking dish).
  • Carefully pour the mixture into the prepared baking dish. Scatter the remaining mix-ins over the top of the oatmeal mixture. Bake for 40-45 minutes, until oatmeal is set and lightly browned on top. Let rest for 5-10 minutes before serving.


  • Mix-Ins: Use up to 1 1/2 cups total mix-ins, as desired. If adding raisins, I recommend using about 1/2 cup. You will need to bake the baked oatmeal about 5 minutes longer if using frozen berries. 
  • Make Ahead: You can prep the baked oatmeal the night before, cover and refrigerate, and then bake it in the morning. I recommend adding the mix-ins right before baking.
  • Leftovers will keep in the refrigerator for up to 3-4 days. To reheat, place a serving of oatmeal in a microwave-safe bowl. Pour in a little milk and heat until hot, breaking up the oatmeal with a spoon as needed. Or, reheat in a covered dish in the oven. Serve with toppings as desired.
  • To Freeze: Once cool, freeze slices of baked oatmeal in an airtight container for up to 2 months.
  • Gluten-Free: If you need your baked oatmeal to be gluten-free, be sure to use certified gluten-free oats.
  • Dairy-Free: To make this recipe dairy-free, use your favorite non dairy milk, such as unsweetened almond milk.
  • Nutrition information estimate is for baked oatmeal without mix-ins, since the mix-ins you choose will vary.
Serving: 1/6 recipe, Calories: 197kcal, Carbohydrates: 33g, Protein: 7g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 35mg, Sodium: 134mg, Potassium: 281mg, Fiber: 3g, Sugar: 13g, Vitamin A: 145IU, Vitamin C: 0.2mg, Calcium: 127mg, Iron: 1mg
Nutrition information is an estimate.
Cuisine: American
Course: Breakfast
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