Baked Oatmeal
Add Preferred Source
I started making Baked Oatmeal when I got tired of rushed mornings and boring breakfasts. Each square has this tender, almost creamy texture with soft apples, toasted pecans, and tart cranberries baked right in. The cinnamon warmth and sweetness make every bite feel like a treat. You’ll actually look forward to reheating it all week.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I bake it for meal prep Sundays when I need breakfast solved for the week, weekend brunches, and holiday mornings like Christmas and Easter. It’s budget-friendly and kid-friendly, great for feeding a crowd at home or taking to family gatherings. The oatmeal stays fresh in the fridge for 4 days or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Baked Oatmeal with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This baked oatmeal comes together quickly and bakes into a comforting breakfast casserole that feeds a crowd.
Prep the Baking Dish and Apples
Preheat your oven to 350°F and grab an 8×8-inch baking dish or a shallow Dutch oven pan. Coat with cooking spray so nothing sticks.
Spread the chopped Granny Smith apples in an even layer across the bottom so they’ll soften and caramelize while everything bakes. Using a mandoline slicer makes quick work of dicing the apples.
Mix the Dry Ingredients
In a large mixing bowl, combine the oats, half the pecans, brown sugar, baking powder, cinnamon, and salt. Stir everything together so the spices and sugar get evenly distributed throughout the oats.
Whisk the Wet Ingredients
In a separate bowl, whisk together the milk, eggs, and vanilla extract until smooth. I’m using whole milk here, but oat milk or unsweetened almond milk also works fine. A wire whisk helps break up the eggs and creates a silky mixture that’ll bind everything together.
Combine and Add Mix-Ins
Pour the milk mixture into the oat mixture and stir gently until well combined. Add the melted butter and stir again, then fold in the raisins and dried cranberries so they’re scattered throughout.
Assemble and Top
Pour the mixture over the apples in the prepared pan and spread it out evenly with a silicone spatula. Sprinkle the remaining pecans on top so they’ll toast and add crunch.
Bake Until Golden
Slide the pan into the oven and bake for 40 to 45 minutes, or until the top turns golden brown and the center is set. You’ll know it’s done when a toothpick inserted in the middle comes out mostly clean.
Cool and Serve
Let it cool for 5 minutes before scooping out servings. Serve warm on its own, with a splash of milk, or topped with a dollop of yogurt, and enjoy!
This baked oatmeal recipe travels beautifully to potlucks and brunches. Let it cool completely, then transfer portions to an airtight container and transport it in an insulated carrier so it stays warm or at an ideal temperature.
Equipment
- Shallow Dutch oven pan or a baking dish
Ingredients
- Cooking spray
- 2 cups Granny Smith apples peeled and chopped into ¼-inch pieces
- 2 cups regular rolled oats
- 1 cup toasted pecans chopped (divided)
- ½ cup packed light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 2 cups whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons salted butter melted
- ¼ cup raisins
- ¼ cup dried cranberries craisins
Instructions
- Preheat your oven to 350°F (180°C). Lightly coat an 8×8-inch baking dish with cooking spray.Cooking spray
- Evenly spread the chopped apples across the bottom of the prepared baking dish.2 cups Granny Smith apples
- In a large bowl, combine the oats, ½ cup of chopped pecans, brown sugar, baking powder, cinnamon, and salt. Stir to mix.2 cups regular rolled oats, 1 cup toasted pecans, ½ cup packed light brown sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt
- In a separate bowl, whisk together the milk, eggs, and vanilla until smooth.2 cups whole milk, 2 large eggs, 1 teaspoon vanilla extract
- Pour the milk mixture into the oat mixture and stir gently until well combined. Add the melted butter and stir again. Fold in the raisins and dried cranberries.¼ cup raisins, ¼ cup dried cranberries, 4 tablespoons salted butter
- Pour the mixture over the apples in the baking dish and spread it out evenly. Sprinkle the remaining ½ cup of pecans on top.
- Bake for 40 to 45 minutes, or until the top is golden brown and the oatmeal is set in the center.
- Let it cool for 5 minutes before serving. Enjoy warm—on its own or with a splash of milk or a dollop of yogurt!
Notes
Nutrition
How to Store Leftovers
Store cooled baked oatmeal in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm it whole in the oven, covered with foil. The texture stays nice and custard-like when reheated properly.
For longer storage, cut it into bars and wrap each piece in plastic wrap, then place them in a freezer-safe container for up to 3 months, and thaw overnight in the fridge before reheating, adding a splash of milk or water to rehydrate it if needed.
What to Serve With Baked Oatmeal
It pairs beautifully with fresh fruit like sliced bananas, strawberries, or blueberries. I also love serving it alongside scrambled eggs, egg bites, or a veggie frittata for a complete breakfast spread that covers protein and fiber.
For brunch, set out toppings like maple syrup, honey, yogurt, chopped walnuts, or almond butter so everyone can customize their servings. Hot coffee and fresh orange juice complete the meal, and the baked oatmeal is hearty enough to be the star or work as a side next to quiche or breakfast casseroles.
More Easy Recipes for You to Try at Home
I think you’ll love these easy breakfast recipes that taste like a morning treat.
