Baked Oatmeal Recipe: Hearty, Healthy and Delicious!

Want to know my number one requested recipe?

The one that when anyone tries it, they come crawling back for the directions on how to make it?

Lucky you, today I’m sharing with you my Baked Oatmeal recipe.

healthy baked oatmeal

It’s moist, hearty, filling, husband approved, great for groups and keeps you coming back for more. I love to make a batch and refrigerate it so I can nibble on it throughout the week.  Just add a splash of milk before you warm it up in the microwave and you should be good to go.

I have played with the recipe a bit by adding flaxseed, different kinds of nuts, blueberries or peaches. It really just depends on what I have on hand. It’s hard to go wrong with this baked oatmeal recipe.

I actually have two versions of the recipe. The first is the revised and healthier one and the second is the original. 

Baked Oatmeal: Revised and Healthier

I made this recipe healthier by using less sugar. To replace some of the sweetness, I added peaches and used coconut oil. I also added flaxseed. 

Ingredients

  • 3 cups quick oats
  • 1/2 cup sugar
  • 1/3 cup flaxseed  (why eat flaxseed?)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup nuts (pecans or walnuts)
  • 1/2 cup craisens
  • 1 large chopped apple
  • 1 chopped-up peach or about 2/3 cup of peach puree if using frozen peaches
  • 1/2 cup coconut oil (if you don’t have cocoanut oil, vegetable oil will work but add a little more sugar to the recipe)
  • 2 eggs
  • 1 cup milk

Directions

Mix all the dry ingredients and fruit together in a large bowl.

baked oatmeal ingredients
Mix oil, eggs, and milk together.
Now mix all ingredients in a large bowl.

baked oatmeal recipe
Pour mix into greased 9×9 or 8×8 baking dish.
Bake at 350 for 20-25 minutes.

healthy baked oatmeal recipe

Baked Oatmeal: Original Recipe

3 cups quick oats
1 cup sugar
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
1/2 cup nuts (I used pecans. Sunflower seeds work too)
1/2 cup craisins
1 chopped apple
1/2 cup oil
2 eggs
1 cup milk

Mix all the dry ingredients together in a large bowl.
Mix oil, eggs, and milk together.
Now mix all ingredients in a large bowl.
Pour mix into greased 9×9 or 8×8 baking dish.
Bake at 350 for 20-25 minutes.

baked oatmeal in bowl

Check out other breakfast recipes in our recipe index!

Baked Oatmeal Recipe: Hearty, Healthy and Delicious!

Ingredients

  • 3 cups quick oats
  • 1/2 cup sugar
  • 1/3 cup flaxseed
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 cup nuts (pecans or walnuts)
  • 1/2 cup craisins
  • 1 large chopped apple
  • 1 chopped-up peach or about 2/3 cup of peach puree if using frozen peaches
  • 1/2 cup coconut oil (if you don't have coconut oil, vegetable oil will work but add a little more sugar to the recipe)
  • 2 eggs
  • 1 cup milk

Instructions

Mix all the dry ingredients and fruit together in a large bowl.

Mix oil, eggs, and milk together.

Now mix all ingredients in a large bowl.

Pour mix into greased 9×9 or 8×8 baking dish.

Bake at 350 for 20-25 minutes.

http://thrivinghomeblog.com/2012/03/baked-oatmeal-a-staple-in-our-home/

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Comments

  1. Abbey says

    My family loves baked oatmeal as well. Someone gave me a great tip: substitute applesauce for oil or butter! It works great with unsweetened applesauce.

    • Polly says

      Good idea, Abbey! I’m going to for sure try that next time.

  2. Julie says

    I like you print recipe feature! It printed perfectly and didn’t waste my ink printing a picture.

    • Rachel says

      Thanks Julie. That’s great to know!

    • Julie says

      Yummy! I love this and have been making it a few times a week. I only use 1/3 cup brown sugar (sucanut), and 1/3 cup oil, and also add 1/2 cup unsweetened coconut, dried blueberries, 1/4 cup chocolate chips, 2T flax and 2T wheat germ.

      We eat this like cereal with cold milk on top. I love the fusion of hot and cold.

      • Polly says

        I’m always looking for ways to make this a bit healthier. I may try your modifications soon. Thanks for sharing.

  3. Emily says

    I can attest to how delicious this is! Thanks for sharing your secrets. ;) Now, to pin on Pinterest…

  4. Melissa says

    I’m new to baked oatmeal, but this sounds really great and I can’t wait to try it! I was wondering if, in your experience, you think it would work to bake these as individual portions (muffin pan) to freeze? Thanks so much, I’m really excited to have found your website!

    • Rachel says

      Melissa,

      I just tried this muffin tin idea yesterday when I made this for my kids. My intention was to freeze them, but everyone ate it all up. I think this will for sure work if you fill the tins full and use paper cupcake holders (so the oatmeal doesn’t fall about when you take it out of the muffin tins). Great idea!

      • Melissa says

        Cool, thanks!

  5. Andrea says

    Do you think I could substitute agave for the sugar?

    • Polly says

      I’ve never used agave so I’m really not sure. Let us know if you try it out.

    • Jenna says

      We make this recipe without white sugar and it is wonderful. We substitute 3 tablespoons of brown sugar and 1 tablespoon of agave in place of the white sugar and then increase the milk to 1 1/4 cup to make up for the lost moisture that the melted sugar normally adds. We love it!! Give it a try. :-)

  6. Pingback: 7 Healthy Recipes for Summer Berries

  7. Carolynn says

    Could I substitute whole oats for quick outs??

    • Polly says

      Absolutely! Just cook it a little longer. Maybe 30 minutes?

  8. Pingback: Baked Oatmeal: Updated and Healthier! - Thriving Home

  9. Lewanna says

    Great job making a family staple a lot healthier. We just eat oatmeal with dried fruit and nuts. We don’t eat sugar at all, but that’s because we have health issues. I’m glad I found your site. I read your post about not throwing a Pinterest party and I completely resonated with it.

    • Polly says

      Glad you stumbled on our site! Hope you can find other posts that are encouraging to you as well.

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  11. lisa says

    Do you have any adjustments for baking in muffin cups? I have been searching for breakfast to go and this seems like it could be perfect,

    • Rachel says

      Hi Lisa,

      I have baked this in a muffin tin before and it’s great. I did not use paper muffin cups, but instead just sprayed the tin itself. Then, after they bake and cool, you can pop them in a freezer bag, freeze or put in fridge, and pull them out as individual servings. I would start checking on the “muffins” around 12 minutes and pull them out when it is set. It’s better to pull them out just a little underdone so they don’t dry out. I hope that answered your question!

  12. Kelle says

    Where is print feature? (giggles)

  13. Natalie says

    How do you keep the apples from browning in these?

    • Polly says

      Well as long as you cook it soon after you cut the apples up, they should be fine. Any baked apple is going to turn soft and turn a bit darker but that doesn’t mean they are bad. They just change a bit in the process.

  14. Marie says

    This may have already been asked in other comments, but I don’t have time to read through. ;) Do you grind the flaxseed before using it? Is this necessary or better, in some way? I’m lacking a food processor at the moment and wondering if I can just toss them in whole.

    By the way, I discovered your site a couple months ago and love it. Everything I have read has been encouraging and useful. The recipes are practical, yummy, and inexpensive. Thank you for doing this for your readers! We need all the help we can get coming through in an encouraging way. There are far too many Mommy blogs out there that can leave one feeling like they just can’t measure up. :(

    • Polly says

      Good question, Marie. No, I do not grind flax seed on my own. I buy it as already ground up. It can usually be found in the baking section of your grocery store.
      I’m so glad you stumbled on Thriving Home and it’s been an encouragement to you. We strive to be as real as we can so people can relate and hopefully feel encouraged so I’m so glad you have felt that way.

  15. Dianna says

    Just wanted to leave another review about how good this is. I made a few substitutions based on what I had or liked. I used old fashioned oats, and they work just fine. Slivered almonds, because I had some sitting in the freezer that needed to be used up. If I were motivated, toasting them first would add a nice flavor to the dish. I prefer brown sugar, so I subbed one for one with normal. Finally, I only had 2/3 of a cup of milk. I used vanilla Greek yogurt to make up the final third, and it doesn’t seem to have hurt the recipe a bit.

    Anyways, made it for breakfast, and my boys (6, 4, and 2) are all going back for seconds. So, thank you so much for sharing it with us.

    I am curious as to the purpose of the baking powder, as it seems unnecessary. There isn’t really any leavening happening in this recipe.

    • Rachel says

      Thanks for the suggestions, Dianna. I’ve found that this recipe adapts quite nicely to whatever I have on hand, too. It’s hard to mess it up. I haven’t tried cooking it without the baking powder. My guess is that it would be fine but perhaps a little denser. The egg and baking powder seem to add a little lift to it and make it cakier…you think? I’m not an expert baker, though.

  16. Sarah says

    Do you freeze this before baking? Does it change the cooking time if you freeze it?
    Thanks!

    • Rachel says

      I usually freeze before baking, but you can also freeze after baking. I’m not sure how long it takes directly from frozen, as I usually just thaw it in the fridge overnight or in the microwave on the defrost setting.

  17. Lori says

    Can you prepare the baked oatmeal the night before and bake the next morning?

    • Rachel says

      Absolutely! I do that frequently. Saves time in the morning.

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