Cozy Baked Oatmeal: 1 Delicious Family Breakfast

You know, there’s just something so incredibly cozy about a warm bowl of oatmeal. But let’s be honest, sometimes plain old oatmeal can feel a little… well, routine, right? That’s where this baked oatmeal recipe comes in to save the day! It takes that comforting mug of oats and transforms it into a hearty, slightly chewy breakfast casserole that’s perfect for feeding the whole family. Think of it as a soft oat cake you can actually eat for breakfast! I remember my grandmother making similar comforting dishes, and this recipe totally channels that feeling of love and togetherness. It’s become a go-to in my kitchen for those busy mornings when I still want something special and delicious without all the fuss. Seriously, this oven-baked porridge is a game-changer!

SAVE IT

Why You’ll Love This Fruity Baked Oatmeal Recipe

This baked oatmeal is a real winner, trust me! It’s the perfect blend of comforting and convenient, making busy mornings so much easier. Here’s why you’ll be making this again and again:

• Super Easy Prep: Seriously, you just toss everything in a dish and bake! It’s practically foolproof.
• Make-Ahead Magic: Perfect for meal planning! Bake it on Sunday and have delicious breakfasts ready all week.
• Family Favorite: Even picky eaters love this! It’s sweet enough to feel like a treat but healthy enough for a guilt-free start to the day.
• Deliciously Versatile: The fruit makes it pop, but you can swap it out for whatever you have on hand. It’s always so good!

Ingredients for the Perfect Baked Oatmeal

You know, gathering the ingredients is half the fun! For this perfectly comforting baked oatmeal casserole, you’ll need just a few simple things that I bet you already have in your pantry.

Here’s what you’ll want to grab:

• 2 cups rolled oats (these give the best chewy texture!)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon (my favorite spice!)
• 1/4 teaspoon salt
• 1/4 cup maple syrup (or honey, if you prefer!)
• 2 large eggs
• 2 cups milk (any kind works, I often use whole milk!)
• 1/4 cup melted butter (for that rich flavor)
• 1 teaspoon vanilla extract
• 1 cup mixed berries (fresh or frozen, whatever you’ve got!)

Tips for Making the Best Baked Oatmeal

Okay, so this baked oatmeal recipe is pretty forgiving, honestly, but a few little tricks from my kitchen can make it absolutely *perfect* every time. You know how sometimes things can turn out a little… mushy? Or maybe too dry? We’re going to avoid all that!

First off, the oats: definitely use rolled oats, not the instant kind. The instant stuff breaks down too much and you’ll lose that lovely chewy texture. I’ve learned that the hard way with other recipes, like how using the right flour makes all the difference in my zucchini bread! For this baked oatmeal, rolled oats give you those satisfying little pockets of chewiness.

SAVE IT

Also, don’t overmix the batter once you’ve added the dry and wet ingredients together. Just stir until everything is *just* combined. Overmixing can make baked goods tough, and we want this to be tender and comforting. Think of it like making my apple cinnamon baked oatmeal – gentle hands make the best results!

And please, *please* don’t skimp on the baking powder. It gives the oatmeal just enough lift so it’s not a dense brick. A good baking powder is your friend here!

How to Prepare Your Oven Baked Porridge

Alright, let’s get this delicious baked oatmeal casserole into the oven! It’s honestly super simple, and the best part is you can pretty much just mix it all up and let the oven do the magic. Here’s how we’ll do it:

First things first, you’ll want to get your trusty oven preheating to 375°F (190°C). While that’s warming up, grab your favorite 8×8 inch baking dish and give it a little grease. A quick spray of cooking oil or a rub of butter works perfectly to keep our baked oatmeal from sticking.

Now, grab a big bowl – this is where all the goodness happens! Toss in your rolled oats, that teaspoon of baking powder (this is important for a little lift!), the cinnamon for that warm, cozy spice, and a pinch of salt to balance everything out. Give it a quick stir with a whisk or a fork to make sure it’s all evenly distributed.

In a separate, smaller bowl, let’s whisk together all the yummy wet ingredients. You’ll add your maple syrup, eggs, milk, that lovely melted butter, and the vanilla extract. Whisk it all together until it’s nice and combined. Seeing these ingredients come together always makes me feel like I’m starting something special!

Now, pour that liquid mixture right into the bowl with your dry oat ingredients. Stir it all up gently. You just want to mix until *just* combined – don’t go crazy here! We’re not making muffins; we just want everything wet and nicely incorporated. Then, gently fold in your mixed berries. If you’re using frozen berries, no need to thaw them first; they’ll cook right in!

SAVE IT

Spoon the entire delicious mixture into your prepared baking dish, spreading it out evenly. Pop that into your preheated oven. It’ll need about 30 to 35 minutes. You’ll know it’s ready when the center looks set and the top is a lovely golden brown. It smells absolutely heavenly at this point!

Once it’s out of the oven, let it sit for a few minutes to cool down a bit. This helps it set even more, making it perfect for slicing. Then, just slice it up like a cake and serve your amazing baked oatmeal! Trust me, it’s so worth it!

Make-Ahead Oats: Freezing and Reheating Instructions

One of my absolute favorite things about this baked oatmeal is how perfectly it keeps for later. It’s a total lifesaver for busy mornings! You can totally prep this as make-ahead oats and have breakfast sorted for days. Once it’s cooled down completely, just pop it into an airtight container and keep it in the fridge for up to 4 days. It reheats like a dream!

If you’re looking to store it even longer, you can freeze it too! Cut it into individual portions, wrap them well in plastic wrap and then foil (to prevent freezer burn, kind of like with these freezer breakfast burritos), and freeze for up to 2 months. To reheat, just pop a slice in the microwave for 1-2 minutes, or for a crispier edge, pop it in a toaster oven or a regular oven at 350°F (175°C) for about 10-15 minutes. Easy peasy!

Variations for Your Baked Oatmeal

One of the things I love most about this baked oatmeal recipe is just how easy it is to switch things up! It’s so delicious as is, but sometimes a little tweak makes it even more exciting. If you’re feeling adventurous, try swapping out the berries for chopped apples or peaches — they are divine when baked with cinnamon, just like in my apple cinnamon baked oatmeal.

You could also add a pinch of extra spice beyond cinnamon, like a touch of nutmeg or cardamom, especially if you’re going for a fall vibe, maybe inspired by my pumpkin banana bread. And don’t forget about nuts or seeds! A handful of chopped walnuts or pecans would add a delightful crunch, or some chia seeds would boost it even further. Honestly, the possibilities are endless!

Frequently Asked Questions About Baked Oatmeal

Have questions about making this baked oatmeal? I’ve got answers! I’ve tried to cover everything here, but if you have another question, just drop it in the comments below!

Can I make baked oatmeal without eggs?

You sure can! If you need to skip the eggs, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit for 5 minutes) or a bit of applesauce for each egg. It might change the texture just a tiny bit, but it’ll still be delicious!

What are the best oats for this oatmeal breakfast casserole?

For the perfect texture in this oatmeal breakfast casserole, you really want to use rolled oats, also known as old-fashioned oats. Steel-cut oats are too chewy and take too long to cook in this recipe, and instant oats tend to get too mushy. Rolled oats give you that lovely balance of soft and satisfyingly chewy!

How do I store and reheat leftovers of this fruity oat bake?

Storing this fruity oat bake is super easy! Keep any leftovers in an airtight container in the fridge for up to 4 days. Reheat individual slices in the microwave for about a minute, or pop them in a toaster oven for a few minutes if you like them a little crisper!

Nutritional Information

Just a little heads-up, the nutritional info below is an estimate, okay? Things can change a bit depending on the exact brands you use or if you swap out ingredients. But this gives you a good idea of what you’re getting per serving of this delicious baked oatmeal!

• Serving Size: 1/6 of casserole
• Calories: 350
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Sodium: 200mg
• Carbohydrates: 45g
• Fiber: 6g
• Sugar: 18g
• Protein: 12g
• Cholesterol: 75mg

SAVE IT

Share Your Baked Oatmeal Creations!

I absolutely LOVE hearing from you! If you’ve made this baked oatmeal, please leave a comment below and let me know how it turned out. Did you try a fun variation? Did your family devour it? I’d be thrilled if you shared your thoughts and maybe even a photo on social media! You can always reach out through my contact page, or check out more deliciousness on the main blog. Happy baking!

Fruity Baked Oatmeal Casserole

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and slightly chewy baked oatmeal that’s perfect for family breakfasts or brunches. Prepare it ahead and reheat for an easy, comforting meal.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 2 large eggs
• 2 cups milk
• 1/4 cup melted butter
• 1 teaspoon vanilla extract
• 1 cup mixed berries (fresh or frozen)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 8×8 inch baking dish.
2. In a large bowl, combine the rolled oats, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together the maple syrup, eggs, milk, melted butter, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the mixed berries.
6. Pour the mixture into the prepared baking dish.
7. Bake for 30-35 minutes, or until the center is set and the top is golden brown.
8. Let it cool slightly before slicing and serving.

Notes

• This recipe is great for meal planning and can be made ahead. Store leftovers in the refrigerator and reheat in the oven or microwave.
• Feel free to customize with your favorite fruits like chopped apples or peaches.
• For a richer flavor, you can use half-and-half or heavy cream instead of milk.

Nutrition

• Serving Size: 1/6 of casserole
• Calories: 350
• Sugar: 18g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 12g
• Cholesterol: 75mg