Baked Oatmeal Recipe: Hearty, Healthy and Delicious! {Freezer Meal}

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.

 Baked Oatmeal Recipe: Hearty, Healthy and Delicious!

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.


  • 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 coconut oil, vegetable oil will work but add a little more sugar to the recipe)
  • 2 eggs
  • 1 cup milk


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

Baked Oatmeal Recipe: Hearty, Healthy and Delicious!
Mix oil, eggs, and milk together.
Now mix all ingredients in a large bowl.

Baked Oatmeal Recipe: Hearty, Healthy and Delicious!
Pour mix into greased 9×9 or 8×8 baking dish.
Bake at 350 for 20-25 minutes.

Baked Oatmeal Recipe: Hearty, Healthy and Delicious!

Baked Oatmeal: Original Recipe

3 cups quick oats
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 cup chopped 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 Recipe: Hearty, Healthy and Delicious!

Check out other breakfast recipes in our recipe index!


Baked Oatmeal Recipe: Hearty, Healthy and Delicious!

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x


  • 3 cups quick oats
  • 1/2 cup sugar
  • 1/3 cup flaxseed
  • 1 teaspoon salt
  • 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*
  • 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
  • *Feel free to use 2/3 cup of a fruit of choice as a sub for peaches. Bananas, pears or blueberries are good options.


  1. Mix all the dry ingredients and fruit together in a large bowl.
  2. Mix oil, eggs, and milk together.
  3. Now combine all ingredients in the large bowl.
  4. Pour mix into greased 9×9 or 8×8 baking dish.
  5. Bake at 350 for 20-25 minutes, until set in the middle.


Freezer Meal Instructions:
Prepare recipe as normal, but do not bake. Cover casserole dish tightly in plastic wrap and/or foil and freeze. When ready to bake, thaw overnight in the fridge and then bake according to directions. It may take longer to bake if still cold or frozen in the middle. Cover with foil if it starts to brown on top too much.


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  2. Diane Gremaux says

    Do you have a crock pot version? I need a recipe that I can take to our Sunday School class and keep warm. I also only old fashion oats on hand. Would just giving them a quick whirl in the food processor make those work for this recipe?

    • Rachel says

      Old fashioned oats will work fine without any processing. I’ve made it both ways. We have not tested this in the slow cooker. Sorry.

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  8. Rebecca says

    I made this today and loved it! I would just like to check with you about including salt. Your first ingredient list includes salt, but your print out version doesn’t. Do you add it? Thanks!

    • Rachel says

      Thanks for letting us know about the discrepancy. Yes, salt does help balance out the sweetness a little but if you forget it it’s not the end of the world. We’ll add it in to the printed version.

  9. Erinn says

    Can you use steel cut oats?

    • Rachel says

      I haven’t tried it with steel cut, so I can’t say. My gut tells me it would be too dense, though.

  10. suzanne r says

    I think I like the brown sugar because it does give a little crunch similar to apple crisp.

    • Polly says

      Sounds yummy!

  11. suzanne r says

    This recipe is so amazing. My only change to it is topping it with brown sugar and then baking. I like to portion it in to small containers and freeze. Makes a wonderful snack.

    • Polly says

      Do you like doing this because the brown sugar makes it sweeter or does it give it a little crunch? Just curious!

  12. Crystal says

    Hi, this is so delicious! I just made it for the first time today and I’m thrilled with how well it turned out. What is the best way to reheat?

    • Rachel says

      Glad you like it! I usually just microwave it and then add a little milk.

  13. Rebecca says

    I didn’t have any peaches in the house so I used some pumpkin puree that I had on hand. I added another 1/4 C. of sugar and it was very tasty! I also had some chopped dates and dried cherries that I added in addition to the cranberries. Our five children went back for seconds and the big pan that I made in hopes of having leftovers for the next day only has one serving left! Guess I need to double the recipe if I want leftovers! This was a great Sunday morning alternative to our usual cold cereal before church. Thank you for sharing!

    • Rachel says

      Sounds yummy! Glad it was a success, Rebecca!

  14. 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.

  15. Sarah says

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

    • 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.

  16. 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.

  17. 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.

  18. 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.

  19. Kelle says

    Where is print feature? (giggles)

  20. 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!

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  22. 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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  24. Carolynn says

    Could I substitute whole oats for quick outs??

    • Polly says

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

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  26. 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. 🙂

  27. 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


      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!

  28. Emily says

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

  29. 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.

  30. 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.