Baked Oatmeal is an easy casserole that is perfect for making breakfast for a crowd. It mixes together in just five minutes with rolled oats, brown sugar, eggs, milk, butter, and your favorite fruit. It bakes up soft and tender in the middle with golden edges and is an easy make ahead breakfast to enjoy all week long.
If you love oatmeal but want a great recipe that you slice, reheat, and enjoy all week long, this baked oatmeal is the perfect solution. The oats soak up the milk and butter, the cinnamon, vanilla, and sugar give it the best flavor, and the eggs help it set nicely. It is like oatmeal and a casserole combined for a wholesome, hearty breakfast that you can make in advance for an easy on the go breakfast. If you are looking for more make-ahead breakfast recipes, try my granola recipe and my yogurt parfait.
Why This Recipe Works
- Perfect texture: Soft and tender in the middle with golden edges. Old-fashioned oats keep their shape and texture while the eggs and milk help the oatmeal bake into soft, sliceable pieces.
- Use fresh or frozen blueberries: Either works depending on what you have on hand or what is in season, so you can make this recipe all year round.
- Great for meal prep: Made in a 9×13 pan, you can enjoy this baked oatmeal recipe all week long.
- Easy to customize: You can easily swap the blueberries for a different fruit or leave out the pecans, or exchange them for a different nut.
How to Make Baked Oatmeal
- Stir together the oats, cinnamon, brown sugar, baking powder, and salt.
- Mix in the eggs, milk, butter, honey, and vanilla. Then stir in the blueberries and pecans.
- Pour the mixture into a baking pan and bake for 35-40 minutes, or until the top is golden brown.
What Kind of Oats Are Best for Baked Oatmeal?
Old-fashioned oats are best because they soften as the oatmeal bakes but still give the dish plenty of texture. I don’t recommend substituting steel-cut oats because they need a different amount of liquid and a longer cooking time. Quick oats are processed into smaller pieces and cook more quickly, so they will soften more and give the baked oatmeal less defined texture.
Fresh or Frozen Blueberries
If you want to use frozen blueberries, they don’t need to be thawed before making this recipe. I do recommend quickly rinsing frozen blueberries under cold water and draining them well before adding them. This helps prevent the blueberries from turning the baked oatmeal blue.
Here are some other great fruits that work in this recipe:
- Raspberries
- Sliced strawberries
- Chopped peaches
- Diced apples
- Blackberries
- Mixed berries
Storing, Freezing, and Making Ahead
Store any leftover baked oatmeal in an airtight container or tightly covered in the refrigerator for up to five days.
If you plan to make this ahead of time, I recommend baking it first. You can cut and store individual portions for easy grab-and-go breakfasts. Enjoy cold or reheat only the portion you plan to eat in the microwave, oven, or air fryer until heated through.
To extend the life of this recipe, you can cut it into individual pieces once cooled, and freeze them. The night before, remove the individual piece you plan on eating from the freezer and allow it to thaw in the refrigerator overnight. Then in the morning reheat it in the microwave or enjoy it cold.
If you make this baked oatmeal recipe or any of my other recipes, be sure to leave a comment and let me know what you think!
Baked Oatmeal
Ingredients
- 3 cups old fashioned oats see note (282 grams)
- 1/2 cup brown sugar (106.5 grams)
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 3 large eggs
- 2 cups milk (454 grams or 473.176 ml)
- 1/2 cup melted butter (8 tablespoons or 113 grams)
- 2 tablespoons honey
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen blueberries see note (252 grams)
- 1/2 cup chopped pecans optional (69 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking dish with cooking spray and set aside.
- In a large bowl mix together the oats, brown sugar, ground cinnamon, baking powder, and salt.3 cups old fashioned oats, 1/2 cup brown sugar, 2 teaspoons ground cinnamon, 2 teaspoons baking powder, 1 teaspoon table salt
- Stir in the eggs, milk, butter, honey, and vanilla. Then stir in the blueberries and pecans (if using).3 large eggs, 2 cups milk, 1/2 cup melted butter, 2 teaspoons vanilla extract, 2 cups fresh or frozen blueberries, 1/2 cup chopped pecans, 2 tablespoons honey
- Pour into the prepared baking dish. Bake uncovered for 35 to 40 minutes, or until the top is golden and the middle is set but still has a slight jiggle. Remove from the oven and let it stand for 10 minutes before cutting and serving.
Notes
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