Baked Oatmeal

Ingredients

• 420 ml (1¾ cups)milk
• 2 largeeggs
• 120 ml (½ cup)maple syrup
• 57 g (¼ cup)unsalted butter, melted
• 8 g (2 teaspoons)baking powder
• 5 ml (1 teaspoon)vanilla extract
• 2.5 g (1 teaspoon)ground cinnamon
• 1.5 g (¼ teaspoon)salt
• 270 g (3 cups)rolled oats or quick oats
• 75 g (½ cup)mixed berries, fresh or frozen

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180°C (350°F). Coat a 23 × 23 cm or 20 × 20 cm baking pan with cooking spray.

2. 2

   Mix the ingredients

   Put everything except the mixed berries in a large bowl and whisk until combined. Fold in the berries with a spatula.

3. 3

   Fill the pan

   Pour the mixture into the prepared pan and place it on the middle oven rack.

4. 4

   Bake until set

   Bake for 35–40 minutes, or until the centre is set.

5. 5

   Cool and serve

   Leave to cool for 10 minutes, then cut into squares. Serve warm with extra maple syrup and fresh fruit or nuts.

What is baked oatmeal?

Baked oatmeal is an American-style take on porridge: oats are mixed with milk and other ingredients, then baked until they hold together in a soft slab. It brings familiar breakfast flavours to a format that can be cut into portions.

Here, maple syrup, cinnamon and vanilla flavour the oats, while berries add bright, juicy pockets. The eggs help the mixture set as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 7g protein, 35g carbs, 10g fat.

The oats and maple syrup provide most of the carbohydrates, while the butter and eggs contribute much of the fat; the eggs, milk and oats also provide protein. Pair a square with yoghurt or another protein-rich food and fresh fruit for a more balanced breakfast.

Choosing the oats

Rolled oats: these give the bake a pleasantly chewy texture and distinct oat pieces. They are a good choice if you want the squares to feel hearty.

Quick oats: these can also be used, as the recipe allows; expect a softer, more uniform texture. Whichever kind you choose, measure the amount consistently.

Mixing and folding

Wet mixture: whisk the milk, eggs, maple syrup, melted butter, baking powder, vanilla, cinnamon and salt with the oats until evenly combined. Scrape around the bowl so dry oats are not left at the bottom.

Berries: fold them in gently with a spatula after whisking. This helps keep the berries intact and spreads them through the mixture.

How to tell when it is done

Centre: bake for 35–40 minutes, then check that the middle has set rather than looking loose or liquid. If it still seems unset, give it a little more time and check again.

Rest: leave the pan to cool for 10 minutes before cutting. The short rest helps the squares hold their shape while they are still served warm.

Pan size and timing

Pan: use either a 23 × 23 cm or a 20 × 20 cm pan, as specified in the method. A smaller pan will make a thicker bake, so use the centre-set cue alongside the stated baking time.

Preparation: the mixture comes together in one bowl before going straight into the oven. Allow for the 10-minute cooling rest when planning when to serve it.

Serving ideas

Warm squares: serve them as written with extra maple syrup and fresh fruit or nuts. The added toppings let everyone adjust the sweetness and crunch at the table.

For a fuller breakfast, pair a square with yoghurt or another source of protein. Cut the bake into nine portions for the recipe's stated serving size.

Recipe notes & tips

• Coat the pan before adding the mixture so the baked squares are easier to lift out.
• Melt the butter before mixing it in, as the recipe specifies.
• Fold the berries in gently to distribute them without crushing them.
• Check the centre near the end of the baking window, since pan size affects thickness.
• Let the bake rest for the full 10 minutes before slicing for neater squares.

Variations

• Use quick oats: swap them for the rolled oats for a softer, more uniform texture.
• Change the berries: use your preferred mix of fresh or frozen berries.
• Add crunch: serve with nuts as suggested for a contrasting texture.
• Adjust the topping: offer extra maple syrup at the table for those who want a sweeter serving.

Common mistakes to avoid

• Cutting too soon: the squares may fall apart; let the bake rest for 10 minutes first.
• Skipping the centre check: the top can look ready while the middle is still loose; check that the centre has set.
• Whisking in the berries: they can break up; fold them in gently after mixing the other ingredients.
• Using an unprepared pan: the bake can stick; coat the pan with cooking spray before filling it.

How to store

Cool leftovers, cover or place them in an airtight container, and refrigerate for up to 4 days. Reheat a portion until warm in the microwave or in a low oven.

Frequently asked questions