Tired of the same old breakfast routine? Craving something warm, comforting, and nutritious? Something that takes minimal effort to make? Then baked oatmeal is here to change up your breakfast for the better. And, with only one batter, you can make up to a week’s worth of breakfasts!
Why Baked Oatmeal?
Baked oatmeal is an easy-to-make breakfast that is perfect for busy mornings. This make-ahead breakfast is not only delicious but also a convenient and healthy way to start the day. It’s packed with flavor and can be customized to your specific tastes with a variety of toppings and mix-ins.
Ingredient Line-Up
Oatmeal – old-fashioned oats work best, as it provides a better texture and has a richer flavor.
Milk – any type of milk works; feel free to use whatever you have on hand.
Unsweetened Applesauce & Mashed Banana – the unsweetened applesauce is used in place of eggs and a ripe mashed banana adds natural sweetness. Both fruits help to bind the oatmeal together.
Melted Butter – adds flavor and moisture to help prevent the oatmeal from drying out.
Sweeteners – maple syrup and honey are used in place of granulated sugar. You can use only one of the sweeteners instead of both or use brown sugar in place of both.
Baking Powder – a leavening agent that helps the oatmeal to rise up a bit when baking.
Spices and Salt – cinnamon, ginger and salt add flavor to the oatmeal. Other spices can be used to suit your tastes.
Dried Fruit & Chocolate Chips – raisins, craisins and chocolate chips add texture and flavor. Other dried fruits can be used.
Vanilla – adds a touch of warmth and flavor.
Baking Tools Needed
Baking Pans – a jumbo muffin pan or a 9×9” baking pan can be used.
Cooling Rack – use a cooling rack to cool down the baked oatmeal.
Cutting Board – use a cutting board for cutting up any dried fruit or for mashing up the banana.
Measuring Cups and Spoons – measure ingredients accurately with dry measuring cups, a liquid measuring cup and measuring spoons.
Mixing Bowls – you’ll need some ramekins and mixing bowls for gathering and mixing the ingredients.
Oven Mitts – use silicone oven mitts to protect your hands when removing your pan.
Spoon/Spatula – mix everything together with a wooden spoon or silicone spatula.
Storage – use a food storage container to store leftovers in the refrigerator or freezer.
Baking Tips for Oatmeal Success
Creating a delicious breakfast like baked oatmeal is easy with these simple tips.
- Choose your oatmeal. Old fashioned oats work best, as they hold their shape when baking and have a chewier texture versus quick oats, however quick oats can be used. If you want to make this gluten-free, make sure to read ingredient labels when selecting your oatmeal (and other ingredients, too).
- Fruit matters. When baking with applesauce, unsweetened applesauce is best. Also, be sure to use a ripe banana for natural sweetness.
- Use seeds wisely. Mix seeds directly to the wet ingredients of the oatmeal batter first, like the milk. This will help ensure the seeds are distributed evenly. Chia seeds may absorb a lot of liquid, so you may need to add a touch more milk. Or, add seeds on top of your baked oatmeal for added crunch.
- Don’t overmix the batter. If you overmix the batter it can make the oatmeal tough, so be sure to gently fold the wet and dry ingredients together until all your add-ins are incorporated.
- Bake oatmeal evenly. Whether you use a jumbo muffin tin or a baking pan, be sure to spread out the batter as best as you can so your oatmeal bakes evenly.
- Cool oatmeal down. While it’s tempting to eat the oatmeal as soon as it comes out of the oven, let it cool down for about 5 minutes to prevent it from falling apart.
Baked Oatmeal Steps
Ingredient and Flavor Variations
Baked oatmeal is like a “blank canvas” and is easily adaptable to include different ingredients or add-ins to make it your own. Whether you try something new or stick to your favorite oatmeal additions, you can’t go wrong! Just be sure not to add too much at one time or you may create a denser oatmeal. What’s your favorite oatmeal add-in or topping?
- Applesauce – this versatile ingredient replaces oil, and can be used in place of eggs, in many recipes, as it binds ingredients together and keeps the moisture in your baked goods. Just be sure to use unsweetened applesauce to avoid adding extra sugar.
- Chocolate Chips – chocolate chips, white chocolate chips or even butterscotch-flavored chips adds sweetness, variety and flavor.
- Fresh Fruit – replace the dried fruit with fresh fruit, like chopped apples, blueberries, strawberries or blackberries. Or keep the dried fruit in the baked oatmeal and add fresh fruit on top for an added flavor boost.
- Mashed Banana – incorporating a mashed banana adds flavor, natural sweetness and moisture to your oatmeal. A ripe banana can also be used as an egg replacement in many baked goods, too.
- Savory Options – consider adding savory ingredients like fresh spinach, feta cheese, and herbs.
- Seeds – add in sunflower seeds, chia seeds or flax seed for an additional fiber boost. Either add to the base of the oatmeal before baking or sprinkle on top for an added crunch.
- Spices – change up the flavor with different spices, like apple pie spice, pumpkin pie spice or even gingerbread spice.
Storing and Reheating Baked Oatmeal
When stored properly, you can have ready-made baked oatmeal all week long. Here’s how:
- Cool it down completely. Whether you make this recipe in a large muffin tin or a pan, cool down the baked oatmeal completely before wrapping and storing. Otherwise, your oatmeal will get “mushy” since the heat from warm oatmeal will create condensation in your storage container.
- Use airtight containers. Wrap individual serving sizes of your oatmeal in plastic wrap and place them in an airtight container.
- Storing your baked oatmeal. If you plan to eat your oatmeal within 3-5 days, store in the refrigerator. For longer storage, place individually wrapped servings in the freezer for up to 3 months.
- Reheat in the microwave. Frozen oatmeal should be thawed overnight in the refrigerator before reheating. To reheat a refrigerated or thawed portion of oatmeal, place in the microwave for about 1 minute or so. Add a touch of milk to rehydrate your oatmeal, if needed.
- Reheat in the oven. Frozen oatmeal should be thawed overnight in the refrigerator before reheating in the oven. Preheat the oven to 350°F. Cover oatmeal with foil to prevent it from drying out and reheat for about 10-15 minutes or until heated through.
Breakfast Recipes to Check Out
Need a few more breakfast ideas? Try this Chocolate Chip Pancake recipe that uses unsweetened applesauce in place of oil. Pair off your baked oatmeal with a warm cup of Homemade Hot Chocolate. If you need a breakfast-on-the-go option, try these Quick and Easy Maple & Oat Cereal Bars.
Baked Oatmeal Cups
Ingredients
- 3 cups (300g) old-fashioned oats
- 1 tsp (5g) baking powder
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/3 cup (60g) chocolate chips (semi-sweet, milk chocolate or white chocolate)
- 1/3 cup (65g) raisins (or any dried)
- 1/4 cup (40g) craisins (or any dried)
- 1-3/4 cups (429g) milk (any type of milk works)
- 1/3 cup (84g) unsweetened applesauce
- 1/4 cup (60g) mashed banana
- 1/4 cup (56g) butter, melted (1/2 stick)
- 1/4 cup (67g) maple syrup
- 1/4 cup (70g) honey
- 1 tsp (5g) vanilla
Instructions
- Preheat the oven to 350℉. Grease or line a large muffin tin with paper liners and set aside. A 9x9” pan, mini loaf pans or a regular muffin tin may be used – bake times will need to be adjusted slightly.
- Place all dry ingredients into a large bowl. Use a wooden spoon and mix all dry ingredients together.
- Add remaining wet ingredients into the bowl and mix together.
- Distribute evenly among muffin tins, filling about ⅔ full. Make sure there is enough liquid in each well. If using a 9x9” pan or mini loaf pans, spread the mixture into the pan(s).
- Bake at 350℉ until the oatmeal looks set and not watery. Approximate bake times are as follows, however bake times may vary. For a jumbo muffin pan or 9x9” pan, bake for 30-35 minutes. For mini loaf pans or standard size muffin tin, bake for 25-30 minutes.
- Check for doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. Cool for 5-10 minutes before removing.
- Eat while warm or cool completely and wrap in plastic wrap and refrigerate for up to one week or freeze for up to 3 months. Warm up before eating.
Notes
- Bake the oatmeal batter right away or the oatmeal may soak up all of the liquid. To make ahead, bake and then refrigerate or freeze.
- Unsweetened applesauce was used in place of eggs, but 2 large eggs can be used instead.
- You can substitute ½ cup (106g) of brown sugar instead of using the maple syrup and honey. Or, you can use only maple syrup or only honey instead of a mix of both.
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