Make Ahead Baked Oatmeal

Ingredients

• 450 g (5 cups)old-fashioned oats (not quick-cooking oats)
• 300 g (2½ cups)dry milk powder
• 550 g (2½ cups), plus a little extra for sprinklingpacked brown sugar
• 375 g (2½ cups)raisins
• 8 g (1 tablespoon)ground cinnamon
• 10 g (2 teaspoons)Morton kosher salt
• 7 g (½ tablespoon), plus 5 g (1 teaspoon) for toppingunsalted butter
• 120 ml (½ cup)boiling water
• 4 g (1 teaspoon)brown sugar

Instructions

1. 1

   Mix the oats

   In a large bowl, stir together the oats, dry milk powder, brown sugar, raisins, cinnamon and salt. Transfer the dry mix to an airtight container for storage.

2. 2

   Preheat the oven

   Heat the oven to 180°C (350°F).

3. 3

   Combine one serving

   In a small ovenproof bowl, combine a generous ½ cup of dry oatmeal mix, ½ tablespoon butter and 120 ml (½ cup) boiling water. Stir well. For a double portion, use 1 cup dry mix, 1 tablespoon butter and 240 ml (1 cup) boiling water.

4. 4

   Bake the oatmeal

   Bake for about 20 minutes, until the oatmeal is lightly browned and bubbling at the edges. Remove the bowl from the oven, place 1 teaspoon butter in the centre and sprinkle 1 teaspoon brown sugar over it.

5. 5

   Caramelise the top

   Return the bowl to the oven and grill until the butter and sugar on top bubble and caramelise, about 1–2 minutes.

6. 6

   Serve it hot

   Remove from the oven and serve hot. Add a drizzle of warmed half-and-half if you like.

What is baked oatmeal?

Baked oatmeal is a porridge-like American breakfast cooked in the oven rather than stirred on the hob. This version uses a make-ahead mix of oats, dry milk, raisins, cinnamon and brown sugar, so a portion is quick to assemble.

Old-fashioned oats hold their shape during baking, while the sugary topping gets a brief spell under the grill for a bubbling finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 442 calories, 11g protein, 95g carbs, 4g fat.

The oats and brown sugar provide most of the carbohydrates, while the dry milk powder contributes some protein. Butter adds most of the listed fat; serve with fresh fruit or plain yoghurt if you want to balance the sweet, oat-based bowl with another texture and flavour.

Why the dry mix works

Oats: Old-fashioned oats give the baked portion a pleasantly chewy texture. Quick-cooking oats soften faster and may make it more pasty.

Dry milk: Mixing it into the oats adds a creamy quality when the hot water is stirred in, without needing fresh milk in the bowl.

Get the portion right

Measure a generous ½ cup of mix for one serving, then stir in the butter and boiling water until evenly moistened. The recipe gives a larger quantity of dry mix than needed for a single bowl, so seal and save the remainder.

For a double serving, use the specified doubled quantities and choose a suitably larger ovenproof dish.

Look for bubbling edges

Bake for about 20 minutes, checking for a lightly browned surface and bubbling around the edges. The centre should be soft rather than dry; the exact timing can vary with the size and shape of the bowl.

The brief grill stage is for the topping, not for cooking the oats through. Watch closely so the brown sugar caramelises without scorching.

Finish with butter and sugar

Adding the butter and brown sugar after baking keeps them concentrated at the centre of the surface. Under the grill, they melt together into a sweet, buttery topping.

A drizzle of warmed half-and-half is suggested for serving and is optional.

Make it ahead

Prepare the dry mix in a large bowl, then transfer it to an airtight container. When breakfast time comes, measure out a portion and combine it with the water and butter just before baking.

Keep the dry mix away from moisture so the oats and raisins stay ready to portion.

What to serve alongside

Serve the oatmeal hot on its own or with the suggested warmed half-and-half. For a more rounded breakfast, pair it with fresh fruit or plain yoghurt.

Recipe notes & tips

• Use old-fashioned oats rather than quick-cooking oats for a chewier result.
• Stir the boiling water through the mix thoroughly so no dry pockets remain.
• Use an ovenproof bowl with enough room for the oatmeal to bubble.
• Check the edges for bubbling and light browning before adding the topping.
• Stay by the oven during grilling, as the brown sugar can caramelise quickly.
• Warm the optional half-and-half before drizzling it over the finished bowl.

Variations

• Add chopped nuts: Stir them into the dry mix for extra crunch.
• Use dried cranberries: Swap some or all of the raisins for a sharper fruit flavour.
• Add apple: Fold small pieces of apple into the portion before baking.
• Change the spice: Replace some of the cinnamon with ground nutmeg.
• Finish with fruit: Add sliced banana or berries when serving.

Common mistakes to avoid

• Using quick oats: They can turn too soft; choose old-fashioned oats instead.
• Leaving dry pockets: Stir the boiling water through the mix until it is evenly moistened.
• Choosing a small bowl: The oatmeal may bubble over; use an ovenproof dish with headroom.
• Overbaking: The centre can dry out; take it out when the edges are bubbling and lightly browned.
• Walking away during grilling: The topping can scorch; watch it closely for the 1–2 minutes.

How to store

Keep the dry oatmeal mix in an airtight container in a cool, dry place. Refrigerate any baked leftovers in a covered container and eat within 3 days; reheat until hot, adding a splash of water if needed.

Frequently asked questions