Name: The Best Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups old-fashioned rolled oats; 1/2 cup brown sugar; 1 1/2 cups milk; 2 large eggs; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup chopped walnuts (optional); 1/2 cup fresh or frozen berries (optional)

Let Me Tell You About My Baked Oatmeal Obsession

So, the thing about baked oatmeal is—well, I was never really a fan of plain old porridge (or oatmeal, as my American cousin calls it). It was just… kind of gloopy. But one cold, drizzly Saturday when I’d had just about enough cereal for a lifetime and the last banana was threatening to go all mushy, I decided to give this baked oatmeal thing a shot. The kids got involved, made a proper mess, and we all ended up fighting (nicely?) over the crispy corners when it came out of the oven. Now it’s a comfort-food staple that I sometimes whip up even on a Tuesday, just because breakfast shouldn’t be boring. Oh, and pro tip: don’t leave the kitchen when it’s baking. Once, I did—got sidetracked by a cat video. Nearly burnt—but somehow that was the kids’ favorite batch. Go figure!

Why I Keep Coming Back to This (And Maybe You Will Too)

I make this when I want to feel like a breakfast hero without actually doing much work. My family goes a bit wild for it; I can hardly turn my back when it’s out of the oven (honestly, I’m tempted to hide a piece for myself). It’s a real winner on those mornings when cereal just won’t cut it. Once I crammed in a few handfuls of frozen raspberries because I couldn’t be fussed to go shopping—turned out, everyone loved it more than the original. Also, I do love that it makes the whole kitchen smell like I actually know how to bake (for the record, I definitely don’t always!).

The Stuff You Need (Plus Substitutes—Because We’re All Human)

2 cups (about 180g) old-fashioned rolled oats (yeah, sometimes I use the ‘quick cook’ ones if that’s all I have on hand—my grandmother would probably give me a look, but they work fine)
1/2 cup brown sugar (light or dark, honestly whatever’s in the jar; if you like things less sweet, you can cut it down a smidge)
1 teaspoon baking powder (I’ve forgotten it once or twice. Still edible, just a little denser.)
1 1/2 teaspoons cinnamon (Or skip it and add a pinch of nutmeg if that’s your style—spice is such a personal thing, right?)
1/2 teaspoon salt (basic table salt is fine. I’ve never noticed much difference with fancy ones.)
2 cups milk (dairy or plant milk. Oat milk gives a lovely creaminess, but I’ve even used watered-down cream in a pinch)
2 eggs (size doesn’t really matter, honestly. Large, medium. Even a flaxseed egg worked once when we were out of the real deal.)
1/4 cup melted butter (or coconut oil, or margarine—whatever makes you happy. Unsalted, salted; I’ve tried both and lived to tell the tale.)
2 teaspoons vanilla extract (I once forgot, didn’t ruin it; but it’s extra nice if you remember)
1-2 ripe bananas, mashed (Sometimes I just use applesauce—say, about 1/2 cup. Works but I still prefer banana for nostalgia’s sake.)
1 cup berries, nuts, or whatever you’ve got (I’m not precious—mix and match. Frozen blueberries or chopped pecans, both grand.)

How I Put It All Together (No Fuss)

Preheat your oven to 180°C (that’s 350°F). Grab a baking dish—something like 8x8in or even a deep pie dish. Grease it, but not obsessively. Sometimes I just drop a bit of butter in and swirl.
In a big bowl, mix the oats, sugar, baking powder, cinnamon, and salt. At this stage, it smells a bit like breakfast already (but don’t eat it yet, trust me).
In another bowl (or a big jug, which is easier to pour form), whisk the milk, eggs, melted butter, vanilla, and your mashed bananas. A fork does the job if you can’t be bothered with a whisk.
Pour the wet stuff into the dry one. Stir until it’s all combined—don’t worry if it’s a bit soupy, that’s what you want.
Fold in your berries, nuts, chocolate chips (if you’re feeling wild). Now’s the time to sneak a taste. Don’t tell anyone.
Tip the mix into your greased dish. I sometimes dot a few extra berries or banana slices on top so it looks like I made a real effort.
Bake for about 35–40 minutes. Your nose will tell you when it’s ready—golden on top, not wobbly in the middle. If it looks like porridge, give it another few minutes.
Let it sit for 5–10 minutes before you dive in (if you can wait). I tend to sneak a spoonful around the edge “just to check” it’s set.

A Few Nuggets I’ve Picked Up (Usually the Hard Way)

Swapping cow’s milk for oat milk? Actually, I find it sometimes makes it a bit thicker—so add a splash more if it looks dry.
If you forget the baking powder, it comes out more pudding-y, but still tasty. No need to panic!
I’ve tried mixing everything in one bowl to save on washing up. Honestly, it worked—couldn’t tell the difference, though it looked questionable mid-mix.

Variations I’ve Tried (And One Dud!)

Chocolate chips and peanut butter instead of berries—possibly my kids’ favorite, but very sweet. You’ve been warned.
Chopped apples with walnuts and a shake of nutmeg—perfect autumn vibes.
Coconut flakes and mango—this one had promise, but, hmm, maybe I overdid the coconut. It got a bit, well, chewy. Think I’ll just use less next time!

Don’t Have All the Gear? No Worries

You want a baking dish, but honestly, I’ve used a loaf tin in a pinch. Even a cake tin works, just keep an eye on the baking time. Don’t stress about non-stick or glass—just grease whatever you’ve got handy. If you don’t have a whisk, fork works perfectly (just a little extra elbow grease required—don’t skip arm day, right?)

How Long Does It Last (If It Even Survives That Long)?

Supposedly, this keeps for up to 4 days in the fridge—just cover it or pop it in a container. Warm it up in the microwave or just eat it cold (I won’t judge; I sometimes eat it straight from the dish). Although, in my house? It never actually lasts more than a day before mysteriously vanishing. Funny, that.

Here’s How I Like to Serve It (Take or Leave My Ideas)

Straight up, with a splash of milk. Sometimes spooned over thick yogurt with extra fruit, especially if I want to pretend I’m being fancy. On a wintery morning, a dollop of cream and a grating of chocolate on top feels a bit cheeky, but hey—it’s breakfast. The kids once convinced me to let them have it with ice cream; not my proudest health moment.

Things I’ve Learned (So You Don’t Have To)

Don’t rush the resting time after baking. I tried serving it straight away once—it just fell apart into a puddle. Still edible, less pretty.
If you forget to grease the pan, good luck getting the first piece out. Actually, just call it a rustic crumble and carry on.
Baking at a higher temp to speed things up? Nah, it just browns on top and stays raw in the middle. Patience is a virtue; or so I keep telling myself.

Questions I’ve Actually Received

Can I make this ahead?: Yes! Mix it up the night before, stick it in the fridge, and bake in the morning. Sometimes it’s even better—soaks up all the flavors.
Does it freeze well?: Yep. Cut it into squares, freeze it, and defrost in the toaster or microwave. Except I rarely have leftovers—so that’s a theoretical answer.
Can I make it without eggs?: Sure; I’ve used flaxseed eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg—let it get gloopy). Not exactly identical, but surprisingly good.
I only have steel-cut oats, will they work?: I tried once, not my brightest idea. They stayed a bit tough for my liking—if you do, maybe soak them overnight or just stick to regular oats (for your sanity).
Is it healthy?: That depends who you ask! There’s oats and fruit, but also sugar and butter. I call it a win for balance (and taste buds).

By the way, if you run out of bananas, just go wild with whatever fruit’s in the house—pears, plums, even leftover roasted sweet potato. Once I tossed in a handful of stale granola just because I couldn’t bear to throw it away—and guess what, it totally worked (though the kids did ask why it was crunchy in the middle). Funny how sometimes the best recipes are born out of necessity and mild panic, isn’t it?

The Best Baked Oatmeal