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Overhead view of a baking dish of baked oatmeal with a napkin beside it along with a spatula and some plates off to the side.
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Baked Oatmeal

Easy Baked Oatmeal with cinnamon and brown sugar is a simple and satisfying breakfast for everyday or special occasions. Make with fresh or frozen fruit or other sweet mix-ins!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Cool Time 10 minutes
Total Time 1 hour
Servings 6 servings
Calories 362kcal
Author John Kanell

Equipment

  • 9x9” square baking pan
  • mixing bowl

Ingredients

  • 1½ cups whole milk (360ml)
  • ½ cup unsweetened applesauce (140g)
  • ⅓ cup packed light brown sugar (or maple syrup) (73g/80ml)
  • 2 large eggs
  • 4 tablespoons unsalted butter melted (56g)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 cups old-fashioned rolled oats (336g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Optional mix-ins:

  • 1 to 1½ cups fresh or frozen blueberries chopped apples, chopped pecans or walnuts, dried cranberries, or raisins.

Instructions

  • Preheat the oven to 350°F. Lightly grease a 9x9-inch baking dish with butter or nonstick spray.
  • In a large mixing bowl, whisk together the milk, applesauce, brown sugar, eggs, melted butter, vanilla, and cinnamon until well combined. Add the oats, baking powder, and salt and stir until the oats are well coated. Add any desired mix-ins.
  • Pour the mixture into the prepared pan and sprinkle with more nuts or fruit if desired. Bake for 40 minutes or until the top is golden brown and the center is almost set. (For a drier, firmer oatmeal, cook for 5 to 10 minutes longer.)
  • Let the oatmeal cool for 10 minutes before slicing and serving. Top with yogurt and more fruit or nuts, if desired.

Notes

  • Use old-fashioned oats. This recipe works best with old-fashioned rolled oats, sometimes also labeled as simply “rolled oats.” Do not use quick oats or steel cut oats.
  • Try different mix-in combinations. One of the best things about this recipe is that you can change it up with different mix-ins every time you make it. Try using fresh sliced strawberries or whole raspberries and slivered almonds, diced apples and dried cranberries, or a family favorite of mashed banana and chocolate chips. For an extra nutty kick, stir in 2 to 4 tablespoons of nut butter in with the wet ingredients.
  • Whole milk alternatives. You can substitute other dairy milk or non-dairy milk alternatives (like almond milk, oatmilk, or soy milk) for this recipe. Note that some milk alternatives will change the flavor of this recipe if sweetened and flavored. If using coconut milk, be sure to use the beverage variety sold in the refrigerated aisle with the other kinds of milk, not canned coconut milk or coconut cream.
  • When using nuts, toast them for extra flavor. Toasting nuts before using them in a recipe will deepen and enhance the flavor. If you’re new to this process, see my instructions on how to toast pecans or my recipe for toasted walnuts.
  • Let the oatmeal sit for 10 minutes before serving. The baked oatmeal will continue to set after it is removed from the oven. Allow it to sit for about 10 minutes before cutting or serving.

Nutrition

Calories: 362kcal | Carbohydrates: 51g | Protein: 10g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 319mg | Potassium: 327mg | Fiber: 5g | Sugar: 21g | Vitamin A: 449IU | Vitamin C: 4mg | Calcium: 164mg | Iron: 2mg