This Baked Oatmeal is hearty, healthy, delicious, and fairly adaptable to whatever ingredients you have on hand. Plus, leftovers keep well in the fridge for several days. Serve it up as a tasty start to your day or as a “breakfast-for-dinner”, along with bacon and a fruit salad.

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.

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 coconut 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 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!

Print

Baked Oatmeal Recipe: Hearty, Healthy and Delicious!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Description

Baked Oatmeal Recipe is a deliciously hearty breakfast that will keep your family feeling full and happy.


Ingredients

  • 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.

Instructions

  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.

Notes

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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53 replies
  1. 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?

    Reply
  2. 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!

    Reply
    • 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.

      Reply
  3. 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.

    Reply
  4. 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?

    Reply
  5. 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!

    Reply
    • 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.

      Reply
  6. 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.

    Reply
    • 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.

      Reply
  7. 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. 🙁

    Reply
    • 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.

      Reply
    • 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.

      Reply
  8. 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,

    Reply
    • 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!

      Reply
  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.

    Reply
    • 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. 🙂

      Reply
  10. 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!

    Reply
    • 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!

      Reply
    • 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.

      Reply
      • Polly says:

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

        Reply
  11. 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.

    Reply

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