Classic Baked Oatmeal Recipe for Hearty Breakfast

Here at Fit Foodie Finds, we’ve been known for one thing in particular: oatmeal. For over a decade we’ve perfected simple, reliable oatmeal recipes — and this classic baked oatmeal is a favorite. It’s a wholesome, comforting breakfast that often tastes like dessert for the first meal of the day.

This baked oatmeal is straightforward to prepare and great for feeding a family or bringing to a weekend at the cabin. The base relies on rolled or quick-cooking oats, mashed banana, eggs, almond milk, a little maple syrup and a pinch of cinnamon. To keep things fun, I like to divide the baking dish into quadrants and top each section differently so everyone gets their favorite combination.

How to Make Baked Oatmeal

This recipe is intentionally simple. Everything mixes right in the casserole dish, which keeps cleanup to a minimum. Follow these easy steps:

1. Mash the banana & add wet ingredients: Place mashed banana in the bottom of the baking dish, then add eggs, vanilla, maple syrup, almond milk and melted coconut oil. Stir to combine.
2. Add dry ingredients: Stir in oats, flour, baking powder and cinnamon until evenly mixed.
3. Top as desired: Smooth the mixture and add your favorite toppings across sections — chocolate chips, banana slices, mixed berries or a peanut butter swirl are all great options.
4. Bake: Bake at 350ºF (175ºC) until set and cooked through, about 25–30 minutes for an 8×8-inch dish.

Turn Them into Baked Oatmeal Cups

If you prefer individual portions, use a muffin tin lined with paper liners or sprayed with cooking spray. Fill each cup about 3/4 full and bake at 350ºF for 18–20 minutes. These cups are portable and reheat well for busy mornings.

Variations and Add-ins

Use this base recipe as a canvas. Stir-ins and toppings let you tailor the bake to your tastes or what’s in the pantry. Popular additions include:

• Chocolate chips
• Fresh or frozen fruit (berries, diced apples, chopped pears)
• Shredded coconut or coconut flakes
• Chopped nuts (walnuts, pecans, almonds)
• Swirls of peanut butter, almond butter or other nut butters

Can You Use Quick-Cooking Oats?

Yes. Both rolled oats and quick-cooking oats work well in baked oatmeal. Rolled oats will give a slightly chewier texture, while quick oats result in a smoother, more cake-like crumb. Either option yields a satisfying, fiber-rich breakfast.

Should Baked Oatmeal Be Refrigerated?

We recommend refrigerating baked oatmeal once it has cooled. It can sit at room temperature for a short period or overnight, but refrigeration will extend freshness and safety. Stored in an airtight container in the fridge, portions will keep well for up to 5 days.

How to Store Baked Oatmeal

Allow the baked oatmeal to cool completely before storing. Slice it into single servings or transfer muffin-style cups into glass or airtight containers. Refrigerate for up to five days. For longer storage, individual portions freeze well in sealed freezer-safe containers or bags — thaw overnight in the refrigerator and reheat gently in the microwave or oven.

Best Baked Oatmeal Recipe

Use this easy recipe for a hearty breakfast packed with whole grains and fiber. It’s made with oats, eggs, bananas, a splash of almond milk and a little maple syrup for sweetness.

Recipe Details

By: Lee Funke
Prep: 15 mins • Cook: 30 mins • Total: 45 mins • Servings: 4

Ingredients

Wet

• 2 large bananas, mashed (about 1 cup mashed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1 cup unsweetened plain almond milk
• 2 tablespoons melted coconut oil

Dry

• 2 cups quick-cooking oats (or rolled oats)
• 1/2 cup white whole wheat flour (or any flour)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon

Toppings (for 4 quadrants)

• 1/4 cup chocolate chips
• 1/2 medium banana, sliced
• 1 tablespoon peanut butter
• 1 tablespoon salted peanuts
• 1/3 cup mixed berries

Instructions

1. Preheat oven to 350ºF (175ºC). Spray an 8×8-inch baking dish with nonstick cooking spray.
2. Spread the mashed bananas across the bottom of the dish and mash with a fork. Add eggs, vanilla, maple syrup, almond milk and melted coconut oil; stir to combine.
3. Add the oats, flour, baking powder and cinnamon. Mix until all ingredients are evenly incorporated.
4. Wipe the dish edges clean, smooth the top and add your chosen toppings. Divide into sections if you like different flavors in each quadrant.
5. Bake at 350ºF for 25–30 minutes, or until the middle is fully set. Remove from the oven and let cool before slicing.

Tips & Notes

• To make baked oatmeal cups, fill a muffin tin about 3/4 full and bake at 350ºF for 18–20 minutes.
• Nutrition information below does not include optional toppings.
• This recipe was updated with new photos; it remains a simple, reliable breakfast option.

Nutrition (per serving)

Calories: 320 kcal • Carbohydrates: 48 g • Protein: 9 g • Fat: 12 g • Fiber: 6 g • Sugar: 15 g

Nutrition information is an approximation and should be used as a guideline.