Description
A wholesome and comforting baked oatmeal recipe perfect for a nutritious breakfast. This easy-to-make dish combines rolled oats with warm spices, sweetened naturally with maple syrup or honey, and enriched with milk, eggs, and your choice of fruits and nuts. Baked to golden perfection, it’s a great make-ahead option that serves four and can be customized with seasonal fruits and seeds.
Ingredients
Scale
Main Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup fruit (blueberries, bananas, or apples)
Optional Ingredients
- 1/4 cup nuts or seeds (optional)
Instructions
- Preheat and Prepare Dish. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish to prevent sticking.
- Combine Dry Ingredients. In a large mixing bowl, mix together the oats, baking powder, cinnamon, and salt ensuring even distribution of spices and leavening agents.
- Mix Wet Ingredients. In a separate bowl, whisk the milk, maple syrup or honey, vanilla extract, and egg until well combined and smooth.
- Combine Wet and Dry. Pour the wet mixture into the bowl with the dry ingredients, stirring gently until just combined.
- Add Fruit and Nuts. Fold in your choice of fruit and optional nuts or seeds evenly throughout the oatmeal mixture.
- Transfer and Spread. Pour the batter into the prepared baking dish, spreading it out in an even layer for uniform baking.
- Bake. Place the dish in the oven and bake for 30-35 minutes, or until the oatmeal is set and the top is golden brown.
- Cool and Serve. Allow the baked oatmeal to cool for a few minutes before serving. Enjoy warm for best flavor and texture.
Notes
- Use any milk you prefer—cow’s milk, almond, soy, or oat milk work well.
- Sweetness can be adjusted by varying the amount of maple syrup or honey or by using ripe fruits.
- Feel free to substitute fruits and nuts based on seasonality or preference.
- This dish can be made ahead and refrigerated, reheating portions as needed.
- For a vegan version, substitute the egg with a flax egg or another egg replacer.
