Instant Baked Oatmeal — 4 ingredients with a protein punch!

By Ann Fulton

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Four basic ingredients are all that’s needed for single-serve, protein-rich muffins that can be customized to taste…and they take just minutes to make!


When preparing a bowl of stovetop oatmeal or one of my many baked oatmeal recipes, I use regular or steel cut oats.  So when I was challenged a while back to create a new recipe using instant oats, I literally spent the better part of three days experimenting and getting creative. I wanted to see how quick, instant, and old-fashioned oats responded to similar ingredients. (There’s an inner scientist in me!)  By the way, the nutrition content of all of these options is equal; the difference is how thinly the oats are cut.

The first instant oatmeal recipe deemed a winner here was Chewy Almond Chocolate Chip Granola Bars.  My kids adore them.  Since I have a fondness for baked oatmeals, I thought it would be fun to make an instant version that also appealed to those who prefer just one serving instead of a panful.

The use of a pre-measured packet along with one egg allows for a portion-controlled, high-protein breakfast that tastes great. I like that Bakery on Main oat packets contain ground flaxseed and chia seeds, which provide heart-healthy Omega-3’s and added fiber.  In addition to plain oats, they offer flavors like Maple Multigrain Muffin, Carrot Cake, and Strawberry Shortcake.  All are low in sugar and certified gluten-free.

With many of my recipes, I start basic and then add lots of options and variations.  I like to try a recipe several ways before posting on this site.  For this recipe, I first wanted to share the basic four-ingredient framework to demonstrate the utter ease of this wholesome breakfast. I will soon follow up with a few fancier versions but, in the meantime, feel free to sprinkle in some dried fruit or nuts and/or use a quarter cup of egg whites instead of the whole egg.

Additionally, this recipe provides a healthy breakfast alternative for a child who doesn’t care for the mushy factor of regular oatmeal.  (I know from experience!)  Sometimes, we eat this breakfast with syrup, like a pancake. Other times, I top it with warm milk, a handful of slivered almonds, and seasonal fruit.  My older son likes these individual oatmeals as an after-school snack with a spread of peanut butter and sprinkling of raisins.  (Almond butter and banana slices are delicious, too.)  You can even dress them up by using the brown sugar “crunchy top” trick I employ in a few of my original baked oatmeal recipes.  (Click here for an example.)  I recommend starting with the first four ingredients to get a feel for this speedy meal.  Then have a go at modifying to suit your taste.

Instant Baked Oatmeal
The microwave option makes these a cinch to whip up although the conventional oven method does offer a slightly better texture. When microwaving, it is easier to overcook, so check early the first time as all microwaves cook a little differently. When baking, I often prepare several at once. After cooling, cover and store at room temperature overnight or in the fridge for 4-5 days. I like to gently reheat before eating.

Yields 1 serving.
  • 1 packet (1/2 cup/50 grams) instant oatmeal (I used Maple Multigrain Muffin in the pictured batch; may use favorite flavor or plain)
  • 1 egg
  • 1/4 cup mashed, very ripe banana or pumpkin puree
  • 1-3 teaspoons pure maple syrup or honey (optional; see notes)
  • 1/2 teaspoon baking powder
  • Optional add-ins: 1 tablespoon sunflower seeds,chopped nuts of choice, or raisins
  • Optional toppings: Maple syrup or sweetener of choice; milk; peanut or almond butter and sliced banana and/or raisins; additional fruit and/or nuts of choice
  1. In a medium bowl, mash the banana (if using) with a fork or add the pumpkin. Whisk in the egg, the maple syrup or honey, and baking powder, and then stir in the oats until thoroughly combined.
  2. Transfer the mixture to a lightly-greased microwave or oven-safe ramekin, mug, or bowl (I’ve found there’s no need to grease when using microwave), and smooth the top with the back of a spoon or spatula. (I’ve also used mini loaf pans and 8- and 16-ounce ramekins; note cooking time variation below.)
  3. Bake in an oven preheated to 350 degrees F for approximately 15 minutes for a 2-cup ramekin or mini loaf pan, or 18 minutes for a 1-cup ramekin. (If you happen to stir in fresh or frozen fruit, the added moisture will necessitate an extra minute or two of bake time. If you do this, I recommend no more than 1/4 – 1/3 cup of fruit. Too much moisture will create a mushy end result.)
  4. Conversely, microwave for approximately 1 minute and 30 seconds, or until the top of the oatmeal is slightly firm to the touch. (If microwaved too long, the oatmeal will become tough. Check after one minute until you know how long this takes in your microwave, extending the time as needed.  Time will also vary based on proportions of baking dish or mug used.)
  5. Top as desired and enjoy a speedy, whole-grain, protein-rich breakfast!
  • If you wish to drizzle syrup over these, you may omit the sweetener altogether prior to baking.  When using flavored packets, I’ve been omitting it entirely and don’t miss it.  Conversely, if you wish to eat the baked oatmeal plain, you may prefer to increase the amount of maple syrup or honey to 1 tablespoon. After making these once, you can easily adjust the sweetness to the amount that’s perfect for you.
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  1. Kat

    Fantastic recipe! I changed things a bit to suit what I had on-hand and bake in 12 muffin tins… I used 1 1/2 cups applesauce instead of banana; 6 packets of oatmeal; 3 eggs; and 1 tsp of baking powder. Divided into 12 tins (sprayed) and baked on 350f for 20 minutes. Perfection, and BOTH of my twins love them and wanted more! That’s rare for breakfast foods as neither of them agrees on what’s good.

    1. Ann Post author

      Love your comment, Kat! I’m thrilled these were a hit with your twins – a very good way to start the day! – and appreciate the feedback on scaling up.

    1. Ann Post author

      Yes, Danielle, you can. I’ve been using applesauce more recently in these with great results.

      1. Hilary

        If I were to bake up several of these at the beginning of the week to have ready for breakfast, how long do you think they would be good? I have a bunch of 2 cup ramekins which I think are a perfect size, so I’ve been thinking of batch cooking for the week.

        1. Ann Post author

          You can absolutely do that, Hilary. If you let them cool and then transfer to an airtight container or storage bag, they will keep for a good five days. They freeze well, too.

    1. Ann Post author

      Hi Hil, This specific brand and flavor of oatmeal has 200 calories (although another brand, similar flavor, has 160) and an egg has about 75 calories. Pumpkin puree adds negligible calories; banana about 50. I’ve been making without added sweetener recently and don’t miss it at all. Hope that helps! Oh, I’ve also been adding a 1/2 teaspoon of baking powder lately, because I think it provides a nice rise and better texture. I will add that to the recipe but wanted to mention here so you were sure to see.

    1. Ann

      I was trying to explain that the cooking time will vary based on the size of ramekin or baking dish you choose, if you add fresh or frozen fruit (which adds more moisture than dried), etc. The first time you make these, just check a few minutes early and add time as needed. You will be fine!

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  4. Kelsey

    I just made four of these for our breakfast in the morning and we all took a little bite. Yum! These will be a regular for sure. Great recipe and sooooo simple. (I used plain instant oats, the egg, a tablespoon of maple syrup and half pumpkin, half mashed banana.)