Table of Contents
  1. The ingredients in this baked oatmeal
  2. Watch how to make this baked oatmeal
  3. Baked Oatmeal Recipe

The next time you need a quick breakfast and do not want cereal, make this baked oatmeal recipe. In my house, baked oatmeal is a freezer staple. I love to make this on a weekend and enjoy it for breakfast all week long. The best part is that the ingredient list is simple and uses pantry items we often have on the shelf. So if you’re looking for something to make this weekend, this is the recipe!

View this as a baseline recipe, one where you start and build upon. This makes a slightly sweet oatmeal with good oat flavor. Dried fruits and toasted nuts can be mixed into the batter and baked. But rather than adding to the raw batter, my favorite method is to add these additions after baking, right before eating. Either way, the dish is utterly delicious!

White baking dish with golden brown baked oatmeal inside after coming out of the oven with square slice removed

The ingredients in this baked oatmeal

  • Eggs, since they provide texture, is what makes this a baked oatmeal and not a bowl of oatmeal. The eggs also add good protein and healthy fat for a breakfast food.
  • Applesauce is hold-over from the 1970’s as a way to reduce the use of oil. Oil adds moisture but does nothing for flavor. Applesauce, on the other hand, lends some sweetness and moisture. Use no-sugar-added applesauce or make it homemade.
  • Honey adds the needed sweetness, but not so much that this becomes a dessert. When it comes to breakfast, sweetness has a fine line. You need just enough to balance out the flavors and that’s exactly what happens in this recipe.
  • Greek yogurt adds protein and a richness to the baked oatmeal. Yogurt acts much like a sour cream, but has more health benefits with probiotics and nutrients.
  • Milk acts much like it does when making a bowl of oatmeal. The milk brings the ingredients together but sets up to create a baked oatmeal that is slice-able rather than soupy.
  • Old-fashioned rolled oats are the main ingredient. I recommend only using rolled oats rather than minute oats. Rolled oats are less processed and have a thicker texture. The outcome is a baked oatmeal that puts the oats at the forefront for a nice chew and good flavor.
Square piece of golden brown baked oatmeal sitting on white plate with raspberry and Greek yogurt on the side with nuts in white container in background

The ingredients mix together easily all in one bowl. Once baked, the squares can be cut and served immediately or frozen individually for a quick breakfast. To up the protein, serve with a dollop of Greek yogurt and berries.

This really is the fast-food breakfast item we can all have ready to go. When we bake ahead and plan for the mornings, healthier choices are easy to make!

Side view of slice of baked oatmeal showing the detailed interior of a slice sitting on spatula in the air with gray shirt in background
How should these be prepared for the freezer?

Once the oatmeal is baked and cooled, slice it into the desired serving size. Store each cool piece in a freezer-safe container, making sure to leave a small amount of space around each piece. Alternatively, wrap each piece in plastic wrap and store them in an airtight freezer-safe container.

More breakfast recipes

Watch how to make this baked oatmeal

YouTube video
Square slice of baked oatmeal sitting on white plate with raspberry on top and fork beside with white napkin underneath

Baked Oatmeal

4.76 from 45 votes
When breakfast is on the mind, there are usually few healthy choices. But with this simple baked oatmeal recipe, there’s a hearty and healthy option. And since breakfast can be a hurried affair, bake this recipe on a weekend, slice it up, and freeze for weekday mornings. You’ll love it!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 15 servings


  • 4 eggs
  • ¾ cup applesauce
  • 1 cup Greek yogurt
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • ¾ cup honey
  • 6 cups old-fashioned rolled oats
  • 3 tsp baking soda
  • 1 tsp salt


  • Preheat oven to 350°F. Grease a 9×13-inch baking dish and set it aside.
  • In a large bowl, whisk the eggs. Once whisked, mix in the applesauce. Add the Greek yogurt and milk and whisk to combine. Pour in the vanilla extract and honey. Whisk until smooth. Add the oats, baking soda, and salt. Using a spatula, fold to combine.
    4 eggs, ¾ cup applesauce, 1 cup Greek yogurt, 1 cup whole milk, 2 tsp vanilla extract, ¾ cup honey, 6 cups old-fashioned rolled oats, 3 tsp baking soda, 1 tsp salt
  • Pour into the prepared baking dish and bake in the preheated oven until the baked oatmeal is golden and set in the middle, 30-40 minutes. Remove from the oven and cool for 10 minutes before slicing.


Serving: 1servingCalories: 209kcal
Course Breakfast
Cuisine American
Difficulty Intermediate
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. OH MY!! How crazy is this … I’m getting company next weekend and had just made baked oatmeal for in my freezer for a brunch we are having! WOW!! Great minds think alike! 🙂

  2. Hi Just wondered if these would be good to cut in squares and kept in frig for little bars to munch on? Just wondered :>

  3. Hi Kaleb,

    I want to make this recipe so badly but I have a couple questions. Is the oil absolutely necessary? And it sounds rather sweet and sugary so I wanted to ask if you have any tweaks or alternatives?

    Thank you so much!

    1. 5 stars
      There is no oil in this recipe. It is not very sweet at all, unless 7.5 g of sugar per serving is excessively sweet for you. Perhaps you got this recipe confused with another recipe. The baked oatmeal is a delightful tender chewy oatmeal base that is topped with Greek yogurt and fresh fruit. Or just fruit. We like it dusted with cinnamon too.

      This is a terrific brunch recipe!!!

  4. Have you tried mixing this up the night before and keeping it in the refrigerator overnight? Would that work? I loved making this – 3/3 kids gave thumbs up on breakfast!

  5. 5 stars
    Hi Kaleb, I have been following your post on Facebook for some time and I just love everything you get yourself into (lol). I also love to cook and garden. Do you have a cookbook, if not you should? I have tried other recipes for Baked Oatmeal and was not impressed but will defiantly give yours a try. I added the comment about leaving the oatmeal for 10 minutes prior to placing it in the pan in the written instructions, a good tip to let it rest. Thanks!!

  6. 5 stars
    This looks wonderful, but I have a slight dairy intolerance. Is there something I could substitute for the yogurt, or could I simply leave it out and maybe increase the “milk?” I would probably be using Almond Milk.

  7. I was so excited to make this, I had all the ingredients. I just took them out of the oven and let them rest for 10 minutes and took a corner off and I’ve got to say they are flavorless and kind of eggy tasting. I followed your recipe to a T…I don’t know where I went wrong. I wanted them to taste delicious. Help? My only additions were half a cup of chopped walnuts and quarter cup of dried cranberries.

    1. Hello! The additions should not have been a problem at all. I often add various nuts or dried fruits and do not change anything. The fact of it tasting eggy is a hard one, the result should be slightly sweet but not eggy per se. I will say this is a base recipe and for flavors, you can always add cinnamon or other spices that you enjoy, even like pumpkin pie spice.

  8. 5 stars
    Just made this with frozen blueberries added in!! I didn’t see anything in the instructions about refrigerating. Can this hang in the fridge for a week, or should it be frozen right away? Thank you!

    1. Hello! Yes you can keep this in the fridge for up to a week, no problem! I am so used freezing everything I often forget about the fridge!

  9. 2 stars
    My husband did not like this. This is from someone who eats breakfast bars that taste like cardboard. I thought it was OK but I will not make it again.It was somewhat bland and lacked sweetness I have tried many of your recipes with great flavor and success this one not so much.

    1. Hello! That’s too bad you didn’t enjoy the baked oatmeal. I understand a recipe cannot always be everyone’s favorite and sometimes recipes on the healthier side are not crowd pleasers. Glad you have enjoyed other recipes.

  10. 4 stars
    Kaleb–these looked so good I had to try them. I will make them again and maybe double the honey? Don’t want to use sugar, but I would like them to be a bit sweeter. I appreciate the healthy recipe. I grew up on a farm too–and my mom’s cookbooks are just like the recipes you share. Most days I don’t care…and what in heaven’s name do you do with all the food you make. I know…the freezer! Be well. Blessings!

    1. 5 stars
      Yes I agree w/ Don – perhaps these could be just a tad sweeter. Would I dare add a bit of Stevia to the mixture in effort to keep it healthy? Or would double the honey be a better choice? Or ??? I added lots of cinnamon to the first batch! Very tasty but maybe a little sweeter for some-like Grandkids!! I couldn’t figure out how to comment to Kaleb but hopefully he will reply.

  11. 5 stars
    Just made these yesterday. They turned out just like the picture. They are yummy. I was especially surprised to see bars go missing from the pan (just me and my husband). My Husband love sweets! Being these are mildly sweet that’s a compliment. Thanks Caleb for sharing this recipe.

  12. 5 stars
    My husband loves baked oatmeal, he just loved yours, i addad pecans abd blueberrys, and baked them in my large muffen tins so tgey could be frozen for easier quick reheat. Thank you for all your gardeni g and cooking help thease are also my two loves, along with Antquing. Love watching.

  13. 5 stars
    Thank you Kaleb!! I have made your pot roast and baked oatmeal recipes. So good!! You also just showed how to cook beets. I use to roast mine but I boiled them this time and they turned out even better.

  14. I wish it wasn’t so hard to weed through all the ads for the recipes. Great baked oatmeal which I will be making. Thank you.

  15. I made the baked oatmeal and put raisins and dark chocolate chips in. It was DELICIOUS!!! Not too sweet. Thank you

  16. Hi. I want to bake this, but I would like to add things like dried cranberries, maybe some chips, etc to the batter, rather than add afterwards. How much would you recommend, as to not add to much of each ingredient? I’m enjoying your channel, and I can’t believe I only recently came across it a few months ago. I’m from Iowa and live NW of DSM. Thanks.

  17. Surely nutritious but very dry and not enough sweetness. I am sorry because so far we liked all the other recipes I made from your site.

  18. 5 stars
    I watched this recipe video this morning and had to make it!! It is so good!! I love that it isnt sweet!! I had dried cranberries and toasted pecans to use up so I added them to the mixture before I baked it. Your recipes never disappoint!!! I love watching your videos and all of your recipes!! Thank you for sharing!

  19. 5 stars
    Just wondering if roasted almonds would be a good addition to the baked oatmeal recipe?
    Thank you for all the wonderful info you give us.
    Love your videos!

  20. 5 stars
    I made the recipe exactly as stated. It was so good! I wouldn’t change a thing. Yum! Thanks for the freezer tip, too…. a handy grab-and-go to toss into a lunch box.

  21. 5 stars
    Love your channel! I have made this several times and LOVE IT. Was wondering if I could add some peanut butter to the recipe. How much would I add?


    Caterina Crupi
    Toronto Canada

  22. 5 stars
    What an amazing addition to our home’s breakfast rotations! This baked oatmeal is so delicious and SO easy to make. It’s become my favorite thing to bake on a Sunday as I prepare for the week! Truly can’t say enough positive things about this. Wyse Guide does it again!