Baked Oatmeal with Fruit
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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.
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
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: 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.
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Baked Oatmeal Recipe: Hearty, Healthy and Delicious!
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.
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Instructions
- Mix all the dry ingredients and fruit together in a large bowl.
- Mix oil, eggs, and milk together.
- Now combine all ingredients in the large bowl.
- Pour mix into greased 9×9 or 8×8 baking dish.
- Bake at 350 for 20-25 minutes, until set in the middle.
Notes/Tips
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.
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!
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.
Can you use steel cut oats?
I haven’t tried it with steel cut, so I can’t say. My gut tells me it would be too dense, though.
I think I like the brown sugar because it does give a little crunch similar to apple crisp.
Sounds yummy!
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.
Do you like doing this because the brown sugar makes it sweeter or does it give it a little crunch? Just curious!
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?
Glad you like it! I usually just microwave it and then add a little milk.
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!
Sounds yummy! Glad it was a success, Rebecca!
Can you prepare the baked oatmeal the night before and bake the next morning?
Absolutely! I do that frequently. Saves time in the morning.
Do you freeze this before baking? Does it change the cooking time if you freeze it?
Thanks!
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.
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.
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.
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. 🙁
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.