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Don’t miss this baked oatmeal recipe. You can easily make this up in advance and freeze or make overnight. It cooks up almost like a casserole. Take a look and give it a try!
Baked Oatmeal Recipe – The PERFECT Recipe!
Can we just have a little moment here to talk about this Incredible Baked Oatmeal?
This isn’t the oatmeal from your childhood, ha! No mushy, slimy texture that I know some people just can’t handle. In fact, I would even go as far to say that this is the grown up version of oatmeal right here.
It’s honestly kind of like a big granola bar cake or a delicious oatmeal breakfast casserole – AND it’s easy to take with you on the go, to make ahead of time, or for a delicious breakfast before your kiddos head off to school.
Since testing this recipe for our freezer menu plan, I’ve made this one about a gazillion more times. It has quickly become one of the most requested recipes in our house and is also PERFECT to take along with you on vacation, a longer trip OR amazing for brunch too.
Serve it for breakfast, brunch, lunch, dinner or dessert! It’s ALWAYS a good time for baked oatmeal!
So, you might be wondering how can I make this Incredible Baked Oatmeal??
Glad you asked! ❤️
Baked Oatmeal Ingredients:
- Oats
- Brown Sugar
- White Sugar
- Baking Powder
- Salt
- Cinnamon
- Chopped Pecans
- Craisins
- Apple (the sweeter the better!)
- Bananas
- Coconut or Canola Oil
- Eggs
- Milk
How to make Baked Oatmeal:
In a large bowl, (I love this That’s A Bowl) toss in the rolled oats, sugars, salt, baking powder, cinnamon, pecans, Craisins, apples, and bananas.
If you have some extra blueberries or strawberries needing to be used, throw them in as well! The more the merrier!
Give it a good stir.
Next, in a smaller bowl, mix the coconut oil (be sure to melt this) or use canola oil, eggs and milk together.
Then mix the wet ingredients with the dry ingredients oat mixture and stir until good and combined.
Pour into a prepared 8×8-inch pan. It will be really full but this is what you want. 🙂 Oh and my friend Andrea designed these cute measuring spoons pictured and I LOVE them!
How long does it take to bake a baked oatmeal recipe?
Bake time can vary depending on your oven, but it’s gonna take about 30 minutes to bake and set up. Check at about 25 minutes and bake a few more minutes if it’s still kind of jiggly.
What are the best baked oatmeal toppings?
A sprinkle of cinnamon sugar is a great little topping to finish off this breakfast treat!
However, there is SOOO much goodness baked into the oatmeal that it doesn’t really need anything else. But, if toppings are your thing then you can’t go wrong with adding more cut up fruit, a sprinkle of coconut or a few more pecans. Yum, yum!! 🙂
Can you freeze baked oatmeal?
You betcha!! In fact, this Incredible Baked Oatmeal is part of our freezer menu plan! If you plan to freeze go ahead and prepare like normal then pop it into a greased 8×8-inch disposable foil pan. Cover your pan with plastic wrap, and a layer of aluminum foil, then label and freeze.
When ready to cook, thaw in the refrigerator overnight. Remove foil and plastic wrap and bake in a 350°F 25-30 minutes or until set.
Incredible Baked Oatmeal
Ingredients
- 3 cups quick oats
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ cup chopped pecans
- ½ cup craisins
- 1 large sweet apple, chopped
- 2 very ripe bananas, smashed
- ½ cup melted coconut oil (or canola oil)
- 2 large eggs, beaten
- 1 cup milk
Instructions
- Preheat oven to 350°F. In a large mixing bowl, combine oats, sugars, salt, baking powder, cinnamon, pecans, craisins, apples and bananas. Stir to combine.
- Mix oil, eggs and milk together. Pour over oat mixture and stir until well combined.
- Pour into a greased 8x8-inch baking dish. Bake 25-30 minutes or until set.
- Sprinkle individual servings with cinnamon sugar, if desired.
Nutrition
You can find this recipe plus 59 other equally delicious recipes (plus 12 desserts) on our freezer menu plan! This purchase also includes membership to our amazing private Facebook group that is full of the most encouraging folks on the planet. 🙂
I just got around to baking the incredible baked oatmeal. My kids liked it but next time I will substitute applesauce for banna since my oldest kiddo who dislikes bannana said he could still taste it. How do you store the baked oatmeal after it has been cooked? Do you refrigerate it?
So glad they enjoyed it! I like to cut squares/bars and keep on hand in the fridge or sometimes freeze them to have on hand!
I’m planning on dividing this recipe into two 8×4 aluminum loaf pans instead of the one 8×8 aluminum pan, how long will the baking take for half of the recipe? Full recipe is 25 to 30 minutes.
I made 2 of these for Father’s Day. One was as the recipe called and the other was banana, chocolate chips, and apples (no craisins or pecans.) Everyone LOVED them. Quick and easy to put together. The original recipe was made 2 nights before Father’s Day and the modified was made the night before. All I had to do on Father’s Day was pop them in the oven. Both seemed possibly too runny at 30 minutes, so cooked about 40 minutes, but we’re great!
So glad to hear they were a hit and that you were able to make it your own! Thanks for the tip on baking. 🙂
We have banana allergies. Normally it affects smoothies. We just substitute avocado for bananas. We get the creamy. It’s not as sweet. I have no idea what to substitute for the bananas or if they are there for something other than taste. Will please share any ideas? Also what would 1/4-1/2 cup almond or sunflower butter do to this?
Some of our readers have suggested using canned pumpkin, peanut butter, or applesauce. We would love to know how it turns out if you make it! 🙂
I’m not sure why mine took almost 55 minutes to bake, knife in center kept coming out wet like it wasn’t cooked. Is this correct? Thank you
Hmmm Lori ~ I’m not sure why it took so long to bake. It could be your oven, but I’m not sure. So sorry I couldn’t be of much help!
This baked oatmeal is delicious! Even my picky teens like it!
However, it was a little too sweet for me. The 2nd time I made it I used about 1/2 as much sugar (both brown and white) as the recipe calls for and everyone said it tasted the same. I’m not crazy about how much coconut oil is in this (cost and health reasons). Is there something I can sub for the coconut oil that would be healthier? Or how much less coconut oil can I use?
Please, I can’t eat bananas, what can be a substitute?
You could use applesauce. I hope that helps! 🙂
I only had 1 banana so I substituted 2 eggs for the additional banana.
So glad you made it work for you! 🙂
Tastes great, I made them individual servings as someone suggested, they will be easy to grab for a quick breakfast.
Has anyone tried this recipe omitting the bananas? Any ideas to what could be used in place or why are they in this recipe?
Thanks
Has anyone tried this with artificial sweeteners such as Truvia ? Would love to make this for my diabetic family members.
You should be able to sub out the sugar for Truvia with no issues, Sandy! I hope you love it!
Loved Loved this recipe. I think, I have made double batches for three times already.
I put choco chips ; fresh blueberries instead of apples, walnut and craisins…. YUM!!!Thank you.
Any alteration if I use old fashioned oats? Quick are not gluten free. Would like to try but have to use whole oats.
These are so good! I don’t have all the ingredients, did not have craisins and apple on hand. I added chocolate chip morsels and used chopped walnuts instead. Delish! Thank you do this recipe.
Oh, my heavens! I just pulled this out of the oven. It is divine!!!
Yayyy ~ so glad you like it Patricia! 🙂
Can this be cut into bars after cooked or does it just crumble?
Hi Trayci, it can be cut into bar sizes but it doesn’t stay together like granola bar, it’s not that dense. Hope that helps!
Laurie, just wondering if you have the nutrition facts on this recipe especially carbs.
Hi Margie, I’m sorry but I don’t. We have tried to do that with our recipes but different people use different brands and variations so it’s almost impossible to make those figures accurate. I’m sorry!! It’s so yummy though, I hope you love it!
Can you use any type of nuts like almonds I don’t like pecans?
I think you could use any chopped nuts Nancy! 🙂
Can you leave the banana out or replace it with something else? I am highly allergic.
Can this be baked, then put in individual containers, frozen then reheated in the microwave for a quick on the go breakfast?
This was my same question. Did you try it Susan?
I baked them in a silicon muffin pans. You get 15-18 depending on how full you fill the cups. When cooled they went into a container in the fridge (I’m also sure you could freeze them) and then we popped them into the microwave before eating.
I love that! 🙂
Is the complete nutritional information available? Only the calories were listed.
Hi Anastasia! At this time we only have the calories available, not the complete nutritional info ~ hope that helps!
Can you make this without the bananas? One of my kiddos can’t have them.
Thanks
Looks yummy! Has anyone made this without the nuts? I’m just not a fan which is odd because I love nut butters.
I’ve made it without the nuts, and it is absolutely amazing! I think the nuts are in there to give you some added flavor and texture variation. We didn’t miss them at all.
Could I use butter instead of oil?
I think you could totally use melted butter instead of the oil Terri! 🙂
Hey Laurie! Can you use old fashioned oats? Want to make to freeze for company this weekend. Kids are growing like weeds! Miss seeing y’all at Asbury! We are in the smoky mountains now!
Hi Kris! Yes you can use old fashioned oats – they’ll work perfectly! Enjoy your bunch this weekend, and gosh, I miss siting in front of you at Asbury too! Hugs!
I just have a ? If I buy the pdf freezer meals…it’s the recipes ,and I need to print them out…I’m confused..I’m not having good luck ,I just got a printer,but I think I deleted,for the second time,I’m just going to wait till my summer meals get here
Hi Candyce! Yes, with the pdf you’ll need to print them out (or use them electronically from your computer or device)! 🙂 If you need us to resend it to you, please email us at shop@passionatepennypincher.com, and we’ll be happy to get that over to you!
I would need to replace the sugars with honey. How much honey would you recommend to replace 1/2 c brown sugar and 1/4 c white sugar?
Hi Kim! I’ve read that generally you can use 3/4 cup honey to replace every 1 cup of sugar ~ so maybe use a heaping 1/2 cup of honey to replace both sugars? (You might also need to add a little less milk!) Hope that helps! 🙂