Classic Baked Oatmeal

This summer, we ate baked oatmeal almost every morning. It was a hot summer, really hot, (locals said the hottest summer ever) but that didn't deter us from baking this because it was soooo good. We would mix it up the night before, and bake it in a toaster-oven the next morning. Sometimes we made it fancy by adding over-ripe mashed bananas, spice, nuts, chocolate... but mostly we made it plain, then drizzled some local honey over it. Yum. :)

The soaking of the oats overnight is magical. I've read in several places that soaking oats (or any flour) in liquid helps them become easier to digest. I knew that this was true with seeds, nuts, and beans (germinating/sprouting for better nutrition) but soaking flour was news to me. (I also read that using a slightly acidic liquid for flour is even better.) I'm still exploring this whole concept - you can learn more about it here and here. With the oats, soaking definitely gives them a fantastic texture.

I was inspired by this baked oatmeal that sounds awesome. I played with the recipe, and came up with this simple baked oatmeal that's hearty, healthy, and very satisfying. 

Here is the basic recipe:

1/4 c olive oil
2 large eggs (beaten)
2 Tbsp muscovado sugar
1 2/3 c milk
3 c old fashioned rolled oats (for gluten-free use gluten-free oats)
1/4 - 1/2 tsp salt
1 1/2 tsp baking powder (sifted)

Feel free to play with the ingredients and ratios - this is a rustic forgiving recipe. Use any oil you like (coconut oil is nice too) or melted butter. You can use a milk substitute to make it dairy-free, and I think any good egg substitute would work here too. Sometimes I substitute half the milk for unsweetened apple juice - or use a combination of yogurt and water. (You can also use 2 Tbsp less milk if you like it more flaky.) Use whatever sweetener you like, more if you like things sweet, or no sweetener at all. I like the bit of flavor and browning the muscovado sugar provides. Sometimes I make a half batch in a loaf pan. Since it stores and re-heats so well, we often make a big batch (this is the big batch), keep the leftovers covered in the fridge, then re-heat pieces on a frying pan with butter or coconut oil. (My sweetie loves it this way best!)


The super-easy way (+ nice texture):
The night before, mix everything together. Spread it in a greased 9"x9" pan. (I chill the pan in the freezer before greasing it with liquified coconut oil so that the oil solidifies and sticks to the pan, creating a better barrier.) Cover the pan and put it in the fridge overnight. In the morning, bake it at 350 for about 40 minutes, or until golden.

Just as easy, but a bit more work in the morning:
The night before, mix everything together except the salt and the baking powder. This creates a more acidic soaking medium - especially if made with yogurt or juice. Keep the mixture in a covered container in the fridge overnight. The next day, mix the salt and baking powder in, and spread it in a greased 9"x9" pan. Bake at 350 for about 40 minutes, or until golden.

Makes about 9-12 servings.



Yay!!! Just enjoyed some of

Yay!!! Just enjoyed some of this for breakfast this morning. Definitely on my list of fav "easy-bake" breakfasts. This is like oatmeal from the gods: tender, moist, cakey, and pure heaven when drizzled with local orange-blossom honey. :)

Waw!! This looks like a

Waw!! This looks like a great & tasty breakfast!!

Yummie all the way,...:)

I've never made baked

I've never made baked oatmeal but it sounds so delicious and versatile. I can see how the skillet re-heated version would be popular!
Soaking oats really is magical. I've done it for muffins before and I love the chewy texture that comes from the soaking+baking.

Sophie - thanks! Rachel -

Sophie - thanks!

Rachel - I'm sure this would taste great baked in muffin tins too. :)


This sounds so great! Oats are One of my favorite foods and I will have to try this. I might even add some almond butter mmmm! I just made an oatmeal for breakfast that uses whole oat kernels, millet, flax seed and sunflower seeds- you soak it over night and boil and I usually add apples, while almonds, milk, and some type of dried fruit and ofcourse cinnamon topped with maple syrup.

Your oatmeal sounds amazing!

Your oatmeal sounds amazing! You could add all of those yummy things to this recipe too. :)

I'll definitely try this -

I'll definitely try this - always looking for new ways to eat oatmeal. Have you tried it with fewer eggs? I try to limit them due to cholesterol. Thanks!

As long as eggs are pastured

As long as eggs are pastured and not factory-produced, they are not bad for you, in terms of cholesterol. I know that probably sounds crazy...


This sounds like it would make a very warming and filling breakfast for a winter morning (it's -10 up here in Canada right now). I may have to try making a vegan version :) Thanks for sharing!

If you do make a vegan

If you do make a vegan version, please do share!


I was drawn in by your beautiful photo on DessertStalking. That blue plate is very pretty. Now I can't wait to make some baked oatmeal. Great recipe!

steel cut oats?

Could you make this with steel cut oats?

baked oatmeal

Wow! Life is certainly full of coincidences. I just made baked oatmeal last night after searching the internet for an interesting dish to take to a breakfast potluck. I just discovered your posting this morning. I wish I had seen your posting first, I definitely need to bake mine longer and put it in a smaller dish (9x9 as opposed to 9x13.) It does taste delicious though!

miam! lovely pic, miss P.

miam! lovely pic, miss P.


This looks absolutely wonderful and healthy. Thanks for all the attemps, trials and info. It's great when someone takes the time to share all. Happy 2011 and keep up the great site.

Baked Oatmeal

LOL You write recipes like I do - "I use this, but you could use this. And this might work. Or try a little of this."

My kids love soaked oatmeal. Yours is different than the way I normally make it, and I'll think I'll give it a try this week.

Janna - thanks! Andi - I'm

Janna - thanks!

Andi - I'm sure there's a way to make this with steel cut oats, though I think you would have to use a lot less steel cut oats, as well, maybe lower the temperature to 325 and bake it longer. If you get experimental and try to do it please let us know how it goes.

Kathy - If you make it for guests you may want to fancy-it-up by topping it with a combination of pecans/walnuts, brown sugar, and butter (before baking) - or add some dark chocolate chunks… :)

Celine - merci cherie!

Kathleen - aw, thank you! Happy healthy 2011 to you!

Canadian Doomer - That's awesome that your kids love soaked oatmeal. :)

your oatmeal looks well

your oatmeal looks well baked and delicious, fantastic work.