Baked Oatmeal Breakfast Bowls
The following serving options may absolutely be eyeballed, but for those who prefer precise measurements, this is more or less what I do. Yield: 1 serving (easy to make multiple servings as needed)


  • Baked Oatmeal (I often use this Amish Baked Oatmeal recipe)
  • Vanilla yogurt (may substitute your favorite flavor)
  • Fresh fruit of choice (fresh strawberries and peaches are a personal favorite)
  • Optional toppings: slivered toasted almond, flaked or shredded coconut, etc.


  1. For Baked Oatmeal Parfaits, slightly crumble a serving of the baked oatmeal and layer it in a glass or Mason jar, parfait-style, with vanilla yogurt and fresh fruit or choice. I use approximately 1/6 (1/8 for smaller appetites) of an 8×8 pan of baked oatmeal and 1/2 cup each vanilla yogurt (or flavor of choice) and fruit. Start with half of the crumbled oatmeal, followed by half of the yogurt and half of the fruit. Repeat, adding more or less of the individual components according to preference. Feel free to add shredded coconut, toasted almonds, etc.
  2. For Baked Oatmeal Breakfast Bowls (a slightly quicker but equally tasty alternative to the layered parfait), place a square of the baked oatmeal in a cereal or soup bowl and top with yogurt and fresh fruit. Berries and peaches are delicious. Out of season, try canned peaches or frozen blueberries.

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