Healthy Baked Oatmeal

Ingredients

• 180 g (2 cups)rolled oats
• 60 g (1/2 cup)toasted and chopped walnut pieces
• 67 g (1/3 cup)natural cane sugar or maple syrup, plus more maple syrup for serving
• 5 ml (1 teaspoon)baking powder
• 7.5 ml (1 1/2 teaspoons)cinnamon
• 2.5 ml (1/2 teaspoon)sea salt
• 480 ml (2 cups)milk
• 1egg
• 42 g (3 tablespoons)butter, melted and slightly cooled, plus extra for greasing and serving if desired
• 10 ml (2 teaspoons)vanilla
• 2bananas
• 210 g (1 1/2 cups)blackberries (or blueberries, raspberries, or a mixture)

Instructions

1. 1

   Mix dry ingredients

   Stir together the oats, half of the walnuts, the cane sugar or maple syrup, baking powder, cinnamon and salt. Set aside.

2. 2

   Whisk wet ingredients

   In a separate bowl, whisk the milk, egg, melted butter and vanilla together.

3. 3

   Prepare the pan

   Generously butter the bottom of an 8-inch pan. Slice the bananas and arrange them in the pan with half of the blackberries.

4. 4

   Add the oats

   Spread the oat mixture over the fruit.

5. 5

   Pour in the liquid

   Pour the milk mixture over the oats. Use a spoon to help distribute the liquid throughout.

6. 6

   Add the topping

   Scatter the remaining walnuts and blackberries over the top.

7. 7

   Bake until set

   Bake in a preheated oven at 190°C (375°F), with the rack in the top third, for 35–45 minutes. The top should be golden and the oatmeal set.

8. 8

   Cool and serve

   Leave the oatmeal to cool for a few minutes. Serve with maple syrup and, if desired, more melted butter.

What is baked oatmeal?

Baked oatmeal is an American breakfast dish made by combining oats with a milk-and-egg mixture and baking it until set. It brings together the comfort of porridge and the sliceable texture of a breakfast bake.

This version layers bananas and blackberries beneath the oats, with walnuts on top for a nutty finish. Baking the fruit into the dish gives each serving a mix of soft fruit, tender oats and toasted topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 10g protein, 49g carbs, 17g fat.

The oats, bananas and sweetener provide most of the carbohydrates, while butter, walnuts and egg contribute fat; the milk, egg, oats and walnuts all add protein. Serve a portion with plain yoghurt or extra fresh fruit if you want to balance the plate with something alongside.

Choose the fruit

Bananas: Slice them and arrange them over the buttered base as directed. They soften as the oatmeal bakes and make a sweet, tender layer.

Berries: Blackberries bring a tart contrast, while blueberries, raspberries or a mixture can be used in their place. Divide them between the base and the topping so they appear throughout the bake.

Build an even bake

Dry mixture: Combine the oats, half the walnuts, sweetener, baking powder, cinnamon and salt before layering. This helps distribute the flavourings through the oats.

Milk mixture: Pour the whisked liquid over the oats and use a spoon to help it spread through the dish. Even contact with the liquid helps the oats set together rather than leaving dry patches.

Watch the finish

Top colour: The oatmeal is ready when the surface is golden and the centre is set. Start checking at 35 minutes, as the recipe gives a 35–45 minute baking window.

Resting time: Let the dish cool for a few minutes before serving. This brief pause makes it easier to portion while keeping it warm.

The role of walnuts

Walnuts: Toasted, chopped pieces bring a rich, nutty flavour and a little crunch. Half go into the oat mixture, while the rest are scattered over the top.

Topping: Keep the walnuts on the surface rather than stirring them all in; that preserves the contrast between the soft oatmeal and the top layer.

Serve it warm

Maple syrup: Offer extra at the table so each person can sweeten their portion to taste. The recipe also allows for a little more melted butter for serving.

On the side: Pair a portion with plain yoghurt or fresh fruit for a fuller breakfast. Serve straight from the baking dish while warm.

Recipe notes & tips

• Toast the walnuts before chopping them for a fuller nutty flavour.
• Use ripe bananas for a softer, sweeter fruit layer.
• Butter the base generously so the fruit and oatmeal are easier to serve.
• Spread the milk mixture evenly over the oats, checking for dry patches with a spoon.
• Keep the oven rack in the top third as specified for the recipe.
• Let the baked oatmeal stand for a few minutes before cutting portions.

Variations

• Berry swap: Use blueberries, raspberries or a mixture in place of the blackberries.
• Maple sweetener: Choose maple syrup instead of natural cane sugar in the oat mixture.
• Cinnamon: Adjust the cinnamon to suit your preference while keeping the other quantities unchanged.
• Nut-free: Leave out the walnuts for a version without nuts.
• Serving fruit: Add fresh berries alongside each warm portion.

Common mistakes to avoid

• Dry patches: Spoon the milk mixture across the oats so it is incorporated throughout.
• Uneven fruit: Divide the bananas and berries between the base and the top as directed.
• Skipping the pan butter: Butter the bottom generously to help the baked oatmeal release.
• Overbaking: Check from 35 minutes and remove it when the top is golden and the oatmeal is set.
• Cutting too soon: Allow a few minutes of cooling so the portions are easier to serve.

How to store

Refrigerate cooled leftovers in a covered container for up to 4 days. Reheat portions in the microwave or in a covered oven-safe dish until warmed through; add maple syrup when serving if desired.

Frequently asked questions