Cinnamon-Maple Baked Oatmeal

This Cinnamon-Maple Baked Oatmeal can be prepped in just 5 minutes!  It reheats well from the refrigerator, making it an ideal breakfast for busy mornings.  Topped with chopped nuts and a splash of milk, this baked oatmeal makes a hearty and healthy breakfast.

Cinnamon-Maple Baked Oatmeal. 5-minute prep, keeps in the fridge for quick breakfasts!

How do you like your oatmeal? My favorite way to eat it is topped with chopped almonds or pecans and drenched in lots of milk. So much milk that you can hardly see the oatmeal anymore. This works out perfectly in the summertime, when it’s already warm at breakfast time because all of that milk really cools down the oatmeal. In the winter, I sometimes need to reheat my bowl after adding milk to my oatmeal!

When it comes to breakfast foods, oatmeal is one of my favorites. Recently, rather than cooking it on the stove, I’ve been making this Cinnamon-Maple Baked Oatmeal. It is incredibly easy to make. You mix all of the ingredients together in one big bowl, pour it into a baking dish, and bake it in your oven for 45 minutes.

Cinnamon-Maple Baked Oatmeal. 5-minute prep, reheat from the fridge for quick breakfasts!

Since I tend to wake up super hungry in the mornings, I’ll often bake this oatmeal the night before and reheat it in the morning when I wake up. It’s tastes just as good reheated, and then I don’t have to wait around with a grumbling stomach while my breakfast bakes. To reheat, scoop an individual portion into a microwave-safe bowl, add a little (or a lot of) milk, and microwave until hot.

This recipe makes 8 servings, so my family can enjoy this Cinnamon-Maple Baked Oatmeal for a few days before it’s gone. Mornings are busy, and it is so convenient to have a healthy, filling breakfast ready when I wake up.

To keep breakfast healthy, I try to avoid adding too much sweetener to my oatmeal. I used three tablespoons of pure maple syrup to sweeten this baked oatmeal, and it was just right. I suggest serving the oatmeal topped with chopped pecans, or your favorite nut. And don’t forget a splash (or big pour, if you’re like me) of milk!

Cinnamon-Maple Baked Oatmeal. 5-minute prep, reheat from the fridge for quick breakfasts!

Cinnamon-Maple Baked Oatmeal
 
Prep time
Cook time
Total time
 
This Cinnamon-Maple Baked Oatmeal can be prepped in just 5 minutes! It reheats well from the refrigerator, making it an ideal breakfast for busy mornings. Topped with chopped nuts and a splash of milk, this baked oatmeal makes a hearty and healthy breakfast.
Recipe type: Breakfast
Serves: 8
Ingredients
  • 2 eggs, lightly beaten
  • 2 ½ cups milk (whichever type you prefer)
  • 2 cups water
  • 3 tbsp. pure maple syrup
  • 2 tsp. vanilla extract
  • 2 tsp. cinnamon
  • ¼ tsp. salt
  • 4 cups old-fashioned oats
Directions
  1. Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.
  2. In a large bowl, whisk together eggs, milk, water, maple syrup, vanilla, cinnamon, and salt. Add the oats and stir until combined.
  3. Carefully pour the mixture into the prepared baking dish. Bake for 45-50 minutes, stirring once after 15 minutes. Oatmeal is done when it is set and lightly browned on top. Let stand 5 minutes before serving.
Leftovers will keep in the refrigerator for up to 3 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. Serve with toppings as desired.

 

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