Baked Oatmeal
Updated July 23, 2024
- Total Time
- 50 minutes
- Prep Time
- 5 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter, melted, plus more for greasing
- 2cups milk (dairy or non-dairy)
- 1large egg
- ¼cup brown sugar, lightly packed
- 2tablespoons maple syrup or honey, plus more for serving
- 1½teaspoons vanilla extract
- 2cups old-fashioned oats
- 1teaspoon baking powder
- 1teaspoon ground cinnamon
- 1teaspoon kosher salt (such as Diamond Kosher)
- 1cup berries or diced banana; ½ cup chopped, dried fruit; or a combination (optional)
- ½cup chopped, toasted nuts, pumpkin seeds or coconut flakes, or a combination (optional)
Nutritional analysis per serving (6 servings)
398 calories; 17 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 6 grams dietary fiber; 29 grams sugars; 10 grams protein; 416 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and grease an 8-by-8-inch baking pan with butter.
- Step 2
In a large bowl, combine the milk, egg, brown sugar, maple syrup, melted butter and vanilla; whisk until smooth. Add the oats, baking powder, cinnamon and salt, and stir until combined.
- Step 3
Pour the mixture into the prepared pan. Sprinkle the fruit and nuts evenly on top, if using.
- Step 4
Bake, uncovered, until just set in the center, 35 to 40 minutes. Cool for 5 minutes, then scoop onto plates or cut into squares and serve with additional maple syrup on the side, if desired.
- Cover leftover baked oatmeal with foil and refrigerate for up to 5 days. Reheat, covered, at 350 degrees for 15 to 20 minutes, until heated through. You can also reheat individual portions in the microwave for 30 seconds to 1 minute.
Private Notes
Comments
Amish oatmeal is a family favorite and a healthy and tasty breakfast. I use less sugar and no maple syrup/honey in the recipe, and allow people to add at the table. Never baked in banana - but have baked in a chopped apple. Sprinkling most of the brown sugar on the top just before baking adds a wonderful crunch. Serve with a ton of toppings on the side - yogurt, milk or cream, berries of all sorts, fresh sliced peaches, toasted and/or candied nuts, syrup, honey, brown sugar.
Something I started to do: I always read through the notes to see what people have done and what might be good to try but wanted a way to keep the recipe and notes on one piece of paper if possible. So I take a snap of the recipe, put it on a document page and then add the snaps of peoples suggestions for my own use. Also if I remember I also add nutritional info
Here's what I used and added: 1 cup of diced strawberries, 2 scoops of vanilla protein powder, toasted chopped pecans, 1 Tbls chia seeds, and only had quick-cooking oats on hand. This turned out so delicious that it reminded me of a strawberry cobbler.
Wonderful for a busy week’s breakfast or two, and it comes together quickly! After reading the comments, and as someone who prefers lightly sweet baked goods, I cut out the brown sugar and adjusted the maple syrup to 3 tablespoons. Subbed 1 cup of oats for 1 cup of spelt, added a shake of popped amaranth and chia seeds. I’ve made this with apple and red currants and banana and red currants— both were fabulous! The bit of tartness from the currants adds a delightful balance to the sweeter fruits.
Would this be okay if made with rolled oats?
I made this for work breakfasts this week. I just snuck a spoonful as I was divvying it into the dishes. So tasty! I added about 1/4 chia seeds and topped it with raspberries and almonds.