This wholesome family favorite can be prepared in advance and tastes a lot like a cinnamon oatmeal cookie. I typically take a minimalist approach, but the recipe is easy to customize through the addition of raisins, nuts, etc.
Twenty years ago, when baked oatmeal was hardly a blip on anyone’s breakfast radar, a friend gave me a recipe for Amish Baked Oatmeal. It was delicious, but with a stick and a half of butter and more sugar than oats, the recipe wasn’t exactly the breakfast of champions.
I remember thinking it couldn’t be too difficult to give the recipe a makeover of sorts without sacrificing taste. Little did I know at the time that I’d go on to bake countless batches of this now-mainstream breakfast, create a myriad of seasonal and flavor variations, and even win a national recipe contest with it.
Although I have quite a few baked oatmeal recipes on my blog, I stopped posting them for a while because I figured no one wanted to exist on baked oatmeal alone! After receiving emails requesting morning glory, carrot cake, and steel cut versions, I figured it was time to start digging into my backlog of recipes.
The following recipe goes back a ways and is essentially the foundation upon which many of my later baked oatmeal recipes were built. It’s easy to prepare with everyday ingredients and tastes a lot like a cinnamon oatmeal cookie–not a bad way to start the day!
I actually hadn’t made this basic recipe myself in quite a long time, but returned to it in earnest last summer after enjoying similar breakfast parfaits at Prince Street Café and Café One Eight in downtown Lancaster. (If your local and haven’t been or happen to visit Lancaster, you gotta go! Both restaurants have their own special personality and lots of delicious menu offerings.)
When I first dug my spoon into what was, at first glance, a typical yogurt-fruit-granola concoction, the granola seemed to be chewy, almost cakey. It soon occurred to me that what I expected to be granola was actually crumbled baked oatmeal.
Paired with bright red strawberries and creamy vanilla yogurt (both cafés use local Pequea Valley Farms yogurt, which is decadent enough to be dessert), each spoonful was nothing short of sweet bliss and offered a new way to enjoy an old favorite.
All parfait deliciousness aside, you can’t go wrong keeping it simple. A warm piece eaten all by itself is rather divine–sort of like a scrumptious oatmeal cookie.
Baked oatmeal stores well in the refrigerator and can be reheated in the microwave, served room temperature or cold. Some people enjoy it drizzled with milk, others prefer to eat it plain. For a cool option that’s light yet filling, layer chunks of chewy baked oatmeal, parfait-style, with creamy yogurt and sweet summer berries or peaches.
I started making baked oatmeals with the instructions to sit overnight and then bake in the morning. Now I mix the ingredients during the day and bake in the evening. I’ve let this recipe rest for as little as one hour. You need just enough time for the oats to soften, absorb the liquid, and plump up. Who has time to bake first thing in the morning?! : )
If the parfait idea appeals to you, too, you can wing it or follow this simple recipe. Other reader baked oatmeal favorites include Strawberries & Cream Baked Oatmeal and Apple Crisp Baked Oatmeal. For many more seasonal variations, scroll through the breakfast foods category or search “baked oatmeal.”
If you make this recipe, please comment and give it a 5-star review if you enjoy. (I think you will!) Your feedback is always appreciated!
Yield: 6-8 servings
- 2 large eggs
- 1/2 cup packed brown sugar
- 1/2 tablespoon baking powder
- 1/2 tablespoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup butter, melted
- 1 1/4 cups milk (regular, almond, etc.–choose your favorite)
- 3 cups old-fashioned rolled oats
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Grease an 8-inch square baking dish or other 1 1/2 quart casserole and set aside.
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In a mixing bowl, whisk the eggs and then add the brown sugar, baking powder, vanilla, cinnamon, and salt. Mix well–you don’t want any lumps.
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Whisk in the melted butter and milk. Add the oats and stir to thoroughly combine. Transfer the mixture to the prepared baking dish.
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At this point, you can cover and refrigerate overnight or as little as one hour. (This gives the oats time to absorb some of the liquid.) When ready to bake, allow the oatmeal to sit at room temperature while the oven preheats to 350 degrees F. Bake, uncovered, for 30 minutes (give or take a few depending on oven and proportions of selected baking dish) or until just set in the middle.
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Serve warm with milk or yogurt, fruit, and/or other favorite oatmeal toppings. Add a drizzle of maple syrup or a sprinkle of brown sugar if more sweetness is preferred. Baked oatmeal can also be enjoyed cold or at room temperature and may be served like a muffin, with no toppings.
- For breakfast at-the-ready, I have gotten into the habit of baking the oatmeal in the evening and allowing it so sit at room temperature overnight. After breakfast, I cover and refrigerate any leftovers to better maintain freshness. The baked oatmeal will keep for about a week in the refrigerator and may be frozen.
Nutrition Information: Makes 6 Servings. Calories Per Serving using whole milk 350, Total Fat 14 gm, Saturated Fat 6 gm, Cholesterol 88 mg, Sodium 310 mg, Total Carbohydrates 55 gm, Dietary Fiber 4 gm, Protein 9 gm
Nutrition Tips from the Dietitian: If looking to reduce fat and sodium, you may use skim milk, ¼ teaspoon kosher salt and 2 tablespoons unsalted butter for 300 calories per serving, 8 gm total fat, 3 gm saturated fat, 73 mg cholesterol, and 215 mg sodium. (Note: a reduction in butter may cause a slightly dryer end result, so if you try, take care not to overcook. You could also replace it with mashed very ripe banana or unsweetened applesauce.)
I have kept coming back to this recipe again and again! I love it! I used quick cook oats this time since I didn’t have old fashioned, and I only let it for 20 minutes because I’m impatient- and it still turned out great!
So happy to read your comment, Carissa! Good to know the quick oats and slightly shorter cooking time worked out so well, too!
Sorry for my typo- I meant I let it sit and soak just 20 minutes instead of an hour! Still cooked it 30 🙂
Thanks for the clarification!
Notes: I accidentally did 1/2c butter so I cut the liquid back to 1c; and instead of the brown sugar, I just did 2 tablespoons of brown sugar and added 1/3c of dates to the mixture instead.
I think these are my new favorite thing— I wanted to make it a point to eat more oatmeal but to be honest, I hate it. But I could literally eat a whole tray of these at once! Haha
Hi Lauren, I love that these were such a hit, despite your previous aversion to oatmeal! The addition of dates sounds perfect, and the extra butter would have replaced the moisture that may have otherwise been lost by the reduction in brown sugar. Thank you for mentioning your adjustments, and I’m so glad you liked!
It’s ready to go in the oven! I’ve followed the recipe, but now wondering if 1/2 Tablespoon of Baking Powder and 1/2 Tablespoon of vanilla is correct. That’s 1 1/2 teaspoons of each. Just checked your other baked oatmeal recipes and they indicate teaspoons. hhhmmmm….that’s what I used, so fingers crossed.
Rest assured, Cindy, you are correct! One of my apple versions, for example, calls for one teaspoon of baking powder but has more acidic ingredients by way of the fruit to stimulate the chemical reaction that causes the rise. That said, I’ve varied these amounts in my baked oatmeals many times over the years and these recipes are more forgiving than many other baked goods in regards to these ingredients. Feel free to report back, but all should be well!
This recipe is on rotation now at our house? My kids LOVE it, and so do I. I have modified it to use Bobs Red Mill quick cook steel cut oats and upped the milk to 2 cups. I let it sit about 18-24 hours and then portion it into muffin tins. They’re the perfect size for my little ones to pick up and eat themselves!
Kellyn, I’m so happy this has become a family favorite and love that you mentioned your quick cooking steel cut oats/muffin cup modification. Thank you!
Ha, I was reading through this post and laughed when I came to the part about Prince Street Cafe’s parfaits, because I used to be one of their bakers and spent many a morning making pan after pan of baked oatmeal. Small world. ☺️ I can’t wait to try this recipe (since it’s been a few years and I can no longer recall Prince Street’s version ).
That is TOO funny, Hannah! I’m so glad you commented. You may have made several of those parfaits for me back in the day! After you try this recipe, feel free to comment and let me know if you remember enough to make a comparison.
Making this for a second time, my 3 year old ate for breakfast last week and asked for seconds every morning. Last week I added banana slices and blueberries to the bottom before baking. This week I mixed in some baked apples and bananas, although it may have been too many. We will see when it comes out. I missed the note about letting the oats sit for an hour or more… however it still turned out great! I served with some milk anyways. Shared with my sister for her kiddos. Great easy recipe!
I love your comment, Rachel – and especially that your 3-year-old is a fan! That sort of reception always makes you feel so good. Thanks for your great feedback and for passing the recipe along!
I just made the Amish Baked Oatmeal this morning and it was liked by my whole family-
the pan was empty this afternoon.
Georgeanne, I’m thrilled you tried the baked oatmeal and that it was a hit with your family. Thank you for taking the time to let me know!
Do you think that I would be able to use fresh milled oats instead of old fashioned oats?
Hi Caroline, I’ve never used fresh milled oats, but if the cook time and ratio of liquid to oats is similar to that of old fashioned oats, they would likely work. Feel free to share additional information if you still have questions.
I am so excited to come across your webpage and recipes. I had breakfast while visiting in Lancaster as the cafe One O Eight. I had the fruit parfait and it was sooo good and out of this world! I am wondering how long to bake the oatmeal and at what temperature? I read your whole story and looked at many of your recipes (which I will try) but somehow missed finding this information.
Your help will be appreciated.
Thank you,
Sally D.
WA state
Hi Sally, I love that you made it to Cafe One Eight while you were in town. It’s a favorite of mine! I’m delighted you found your way here as well. The baking instructions are included and read as follows: Bake, uncovered, for 30 minutes (give or take a few depending on oven and proportions of selected baking dish) or until just set in the middle. If you have further questions, please let me know…and enjoy!
I made this for Easter breakfast and served with a variety of toppings. It was devoured! Loved that it was a healthy option to the typical heavy holiday breakfast!
This dish works so well for a breakfast buffet with various toppings. I’m thrilled it was a holiday success!
All I have on hand is Quick Oats. Would that work? Freezing rain tomorrow calls for oatmeal and it’s too late for a trip to the store.
The texture will be a little different, but I’d definitely try instead of venturing out in freezing rain. The weather will make it taste especially good, and you can try the recommended oats the next time!
I made this and followed the recipe exactly. It turned out crumbly and not much flavor at all.
That’s unusual, Lisa. Is there a chance you missed an ingredient–perhaps the butter or milk–or that it stayed in the oven a little too long?
This time I made the baked oatmeal with half of the brown sugar. I added unsweetened coconut and chopped pecans, after the mixture had set for an hour and before adding to the baking dish. I do notice that the oatmeal is less sweet, but I like it. Great recipe. Thanks.
That’s great feedback, Linda. Thanks for mentioning, and I’m so glad you like the recipe!
My favorite way to eat this is as leftovers, drizzled with a little bit of maple syrup and cream.
Sounds divine, Catherine. And I do think the flavor improves over time. 🙂
You have become my new source of recipes. Last week I made the baked oatmeal and today the broccoli chicken salad. Very good! Looking forward to more of your ideas.
I’m thrilled for the stamp of approval…thank you for letting me know!
This looks quite yummy as do all of your recipes Ann! I will have to try this one soon!
Thank you, Mary Lou! Hope you are doing well and hope you enjoy!
This is so delish! I’ve made this a few times now before reading more of the “story” with this and realized you’re from Lanc too So fun!! I used to frequent those cafes as well when I loved in the city. Then I moved out to “the burbs” haha
Jess, I’m so happy you’re a fan of the oatmeal and that we have a Lancaster connection. Love that!
Just made this today! It is delicious. I used half butter, half coconut oil. Also modified the sugar a bit to use a little honey and a little less brown sugar. I love the way you explain your recipes and welcome us to modify etc. Your way of presenting things appeals to me so much more than most blogs that make things more complicated and “showy”. You are down to earth and realistic. Thank you!
Your comment made my day, Gina. Thanks for the kind feedback and so glad you adapted and enjoyed the baked oatmeal!
I made a double batch last week and another is planned for tomorrow! My kids love it!
I’m so glad it’s a hit!
I made this yesterday and I’ve already eaten it 3 times – had it for dinner, breakfast and just now for lunch! Excellent! Do you know the approximate nutrition all value?
I love it, Helga! Thanks for letting me know. As for the nutritional value, I haven’t calculated them, but this tool allows you to enter a recipe and adjust for any additions or alternations that you might make: https://www.caloriecount.com/cc/recipe_analysis.php.
I’ve made this twice this week already! My whole family loves it. Will have to start doubling the recipe!
That’s fabulous, Gina! Thanks for letting me know.
This will be a good breakfast addition for me to use frequently,as it is going to be easy&tasty to prepare&serve.
Enjoy it, K K!