The Best Baked Oatmeal

Ingredients

• 280 g (3 1/2 cups)old-fashioned rolled oats
• 67 g (1/3 cup)light brown sugar
• 10 g (2 teaspoons)baking powder
• 5 g (1 teaspoon)kosher salt
• 2.5 g (1 teaspoon)cinnamon
• 60 ml (1/4 cup)light-flavoured olive oil
• 3eggs
• 360 ml (1 1/2 cups)milk
• 150 g (1 cup), optionalcraisins or raisins
• As neededbutter or cooking spray, for greasing the pan

Instructions

1. 1

   Prepare the oven

   Heat the oven to 175°C (350°F). Grease a 25 cm (10-inch) pan with butter or cooking spray. In a large bowl, mix the oats, brown sugar, baking powder, salt and cinnamon.

2. 2

   Mix the wet ingredients

   Add the oil, eggs and milk to the oat mixture and stir until combined. Add the craisins or raisins, if using, and stir briefly.

3. 3

   Bake the oatmeal

   Spoon the mixture into the greased pan and bake for 30 minutes. The top and edges should be lightly browned and slightly crisp; a knife inserted into the centre should come out mostly clean, with some wet crumbs.

4. 4

   Cool and serve

   Take the pan out of the oven and leave the oatmeal to cool for 10 minutes. Cut it into portions or spoon servings from the pan.

What is baked oatmeal?

Baked oatmeal is an American-style breakfast that turns oats into a sliceable or spoonable bake rather than a pot of porridge. The oats are mixed with milk and eggs, then baked until set.

Here, brown sugar and cinnamon lend gentle sweetness and warmth, while oil keeps the crumb tender. Optional dried fruit adds chewy, sweet pockets.

Nutrition and macros by portion

The nutrition label shows one serving as written: 497 calories, 10g protein, 80g carbs, 16g fat.

The oats and brown sugar provide most of the carbohydrates, while olive oil contributes much of the fat and the eggs and milk provide protein. Add fruit and yoghurt on the side for a more balanced breakfast, or pair a portion with eggs if you want a savoury accompaniment.

Why use rolled oats?

Rolled oats: Their broad flakes hold their shape as they bake, giving the finished dish a soft but distinct oat texture. The recipe is written for old-fashioned rolled oats, so finer quick oats may cook up more densely.

Dry mixture: Stir the oats with the sugar, baking powder, salt and cinnamon before adding the wet ingredients. This helps spread the raising agent and seasoning throughout the pan.

Getting the mixture right

Wet ingredients: Stir in the oil, eggs and milk until the dry ingredients are evenly moistened. Add the dried fruit last so it is distributed without overmixing.

Pan preparation: Grease the 25 cm pan before adding the mixture so portions are easier to lift out after baking. Spread the oats into an even layer for consistent cooking.

How to judge doneness

Top and edges: At 30 minutes, look for light browning and a slightly crisp surface around the edges. The centre should be set enough to hold together when served.

Knife test: Insert a knife into the middle; it should come out mostly clean, with a few damp crumbs. The oatmeal is meant to remain moist, so do not wait for the knife to be completely dry.

Timing and resting

Bake: The oven time is 30 minutes, but begin checking around then since ovens and pans can differ. A more deeply browned top may mean the edges are firmer.

Rest: Leave the bake in its pan for 10 minutes after taking it out of the oven. This brief pause helps it settle and makes slicing or spooning easier.

Serving ideas

For breakfast, serve a warm portion on its own or alongside fresh fruit and yoghurt. A splash of milk can soften the oats further.

The bake is mildly sweet, so you can offer extra fruit or a little additional milk at the table. For a more substantial plate, pair it with eggs or another savoury breakfast item.

Recipe notes & tips

• Measure the oats and milk carefully so the mixture sets without becoming dry.
• Use a light-flavoured olive oil to keep its taste from overpowering the cinnamon.
• Stir the dry ingredients thoroughly before adding the eggs and milk.
• Grease the whole pan, including the edges, to make serving easier.
• Let the bake rest for the full 10 minutes before cutting it.

Variations

• Use raisins: Swap the craisins for the same amount of raisins.
• Leave out the fruit: Omit the optional dried fruit for a simpler, less chewy bake.
• Add fresh fruit: Serve sliced banana or berries alongside each warm portion.
• Change the spice: Replace some of the cinnamon with a pinch of nutmeg.
• Serve with yoghurt: Add a spoonful of plain or flavoured yoghurt at the table.

Common mistakes to avoid

• Using quick oats: They can produce a denser texture; use old-fashioned rolled oats as specified.
• Skipping the pan grease: The edges may stick; coat the pan before adding the mixture.
• Overbaking: The oatmeal can become dry; take it out when the top is lightly browned and the knife has a few wet crumbs.
• Cutting it straight away: The portions may fall apart; allow the bake to rest for 10 minutes.
• Uneven mixing: Some bites may be under-seasoned; combine the dry ingredients well before adding the wet ones.

How to store

Cool leftovers, cover them and refrigerate for up to 4 days. Reheat a portion in the microwave or in a covered oven-safe dish until warmed through; add a little milk if it seems dry.

Frequently asked questions