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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!
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.
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!
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.
Watch how to make this baked oatmeal
- 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.