Baked Oatmeal

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***We’ve adapted this recipe to fit our Whole Foods lifestyle by using sucanat, rolled oats, and coconut oil.***Without a doubt, this is the favorite breakfast in the Myers household. I think I could eat it every day and be perfectly happy. In a perfect world, Baked Oatmeal is on the menu. I’m pretty sure God serves it up in heaven….He’s pretty awesome like that. Do you like oatmeal cookies? Oatmeal Crème Pies? Then you’re in luck, my friend! Today I realized how much oatmeal this house goes through……baked oatmeal, homemade granola, granola bars. We take our fiber pretty seriously. So, I’m going to show you my base recipe today and you can build from that. There are about a million variations you can make with this. If you like variety with your fiber, then you are going to be pretty happy. World peace!

On the list: oil, cinnamon, brown sugar, baking powder, salt, eggs, oats, vanilla, and milk. As I said, this is a base. You can get pretty creative. Sometimes I add pureed pumpkin and pumpkin pie spice……sometimes I add raisins for Oatmeal Raisin Baked Oatmeal. Heck, you could add chocolate chips if you want to. I won’t judge you. Man….now I wish I had added chocolate chips this time. Great. Now I won’t be able to rest until I make another batch. Thanks a lot. My great friend Lori wants to try it with mashed bananas. How could that be bad? I’d mix some peanut butter in there too. Peanut Butter and Banana Baked Oatmeal. Shew.  Delicious.

This recipe makes enough for four servings. We’ll be using an 8 inch square baking dish. You could use a metal pan if you like….sometimes I do if I don’t feel like digging out my clear dish. Make sure you spray it really good with cooking spray so it doesn’t stick. My fear? Food that sticks. Ahhhhhhhhhhhhhhhhhhhh!!!!!!!!!!!!!!!!!!!!

Grab a big bowl and put all your dry ingredients in there – brown sugar, oats, baking powder, salt, and cinnamon. Stir it up just to mix them a bit.

Get a smaller bowl and put your eggs, milk, oil, and vanilla in there. Whisk until they’re combined. I have a little mini whisk that I love for this stuff. I <3 my mini whisk!!!! Do you have one? If not, you’re really missing out. Ask for one in your Christmas stocking.

Pour the wet ingredients into the dry bowl and mix well. If you’re adding chocolate chips or any type of fruit, now is the time to do it. It will look sorta runny. We won’t want t to look like that so……….

Let it sit in the bowl for five minutes. It needs to absorb  the liquid. Now, don’t get all in a hurry and forget this step. If you do, then the egg mixture will sink to the bottom in your dish and you’ll end up with Baked Oatmeal with Egg Base. Ew. How do I know this? Well, one day I was in a hurry. I will be eternally sorry that I messed a batch of this up.

You want it to look thick like this. You’ll still see a little bit of runniness, but don’t freak out.

Pour the mixture into your greased dish and spread it evenly.

Bake at 350 degrees for 30 minutes. You want it to be firm – but not hard and heavy like fruit cake . If it’s still too moist, bake a couple more minutes. Isn’t it pretty? It smells so good with that cinnamon in there! I wish I smelled like cinnamon. I think I might try some as perfume tomorrow.

Serve it up on a plate with some fruit……or with eggs like Barry likes it. I always eat mine with maple syrup, but Barry likes his plain. My mom likes to put milk on her’s. She’s weird, but I love her anyway.  I cut it up into little chunks and Annie eats them with her fingers. Then Dottie just eats what falls into the floor.Any good variation ideas that I can try?? Do tell!

***We now use Sucanat in the recipe instead of brown sugar.


Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and Keep Crockin': A Poorganic Slow Cooker Cookbook, and a stay-at-home and homeschooling mom to her two children, Annie (June 2009) and Andy (August 2012). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook, Youtube, Pinterest and more to keep up with her daily antics.

  • Kathy

    Sounds yummy!!
    Do you think I could use regular oatmeal? I don’t have the quick cooking oats :-(
    Thanks!

    • Stacy

      I’ve used Old Fashioned oats too. I think any type of oats would work – except steel-cut oats because they have to cook so long.

  • Rebecca Price

    It’s THAT easy?!? sheesh. And all this time I thought we had to have keebler elves or something in the oven to create this magic. Good thing you shared it with us – that might be what we do for lunch today :-) Perfect for a cold Saturday!!

  • Kim

    How much peanut butter and how many bananas for the variation? These are two of my favorite things! This is similar to the one I make and I put canned (warmed) apples with warm milk on top of mine. Ate it like that at Precept Ministries, first time ever!

    • Stacy

      1 smushed banana and a dab of peanut butter. I didn’t measure. :-)

  • Melissa

    This is a delicious recipe and it makes the kitchen smell wonderful! But a warning to anyone monitoring nutrition(I put all my recipes into a nutrition tracker) there are 350 calories, 12 grams fat & 22 grams of sugar in this recipe so make it using sweet substitute or fruit without sugar and skim milk with egg whites. As for toppings use sugar free syrup or more fruit to give those kiddos or yourself a healthy start. It is fabulous and such and easy treat to have on hand. Thank you for sharing with us!

    • Stacy

      Melissa, I’m so glad you like the recipe! :-) We just had it for breakfast this morning. I appreciate your thoughts. We’ve been doing a lot of thinking, researching, and reading around the Myers house and that has caused us to change most of our eating habits. I’ll tell you what we think and maybe it will give you something to consider. :-)
      1. Nutrition is more than just fat grams and calories. It is very important to eat nutrient dense foods and not just empty ones.
      2. Sugar substitutes are one of our big changes. We don’t use them any more. We’re switching to a Whole Foods lifestyle, so we’ve cut out most of our processed foods. Sugar substitutes are just that…..a substitute. Instead, we use natural sweeteners (honey, maple syrup, sucanat, and stevia). Here is a great article about that:
      http://heavenlyhomemakers.com/the-most-nutritious-sweeteners
      3. Skim milk is not something I buy any more. I used to think it was the best for you, but research has changed my mind……we feel that whole milk is better. Here’s some reading for you about that:
      http://www.kitchenstewardship.com/2010/06/22/what-kind-of-milk-should-i-buy/

      Thanks for stopping by! :-) I hope you will follow our family journey as we switch our eating habits! :-)

      • Kisti

        Stacy, I definitely agree with you on that!

        • Stacy

          I like it when people agree with me. LOL

  • Desiree W

    What a great recipe, I’ve been looking for a recipe for my 3 large cans of oats without making oatmeal cookies everyday-lol. Can’t wait to try this. My kids love oatmeal! I just love reading your updates!

    • Stacy

      Thanks! :-)

  • Amber

    What, if anything, can you use in place of baking powder? That is something I have never bought…don’t frown! :)

    • Stacy

      1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar;
      OR
      1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour cream or yogurt (to replace 1/2 cup liquid called for in recipe).
      But, I would highly suggest you keep baking powder in your pantry if you bake regularly. It’s not expensive and it keeps for a long time. :-)

  • Bonnie

    Can you post the variation with coconut oil? Do you use the same amount of coconut oil as canola?