Baked Oatmeal

I got my love of oatmeal from my mom. Growing up, she would cook a big pot of oatmeal for breakfast, then ladle us generous bowlfuls of it. I remember leaning over my bowl and inhaling the warm fragrance of oats, steaming hot and creamy, studded with raisins and flecks of cinnamon, and topped with a drizzle of honey and a splash of milk. To this day, whenever I make a bowl of oatmeal with honey on top, it takes me back to my early childhood. It was a go-to breakfast for us, and it’s one of those classics that never gets old. That said, one of the best things about oatmeal is how easy it is to change it up with different toppings and preparation methods to create unique textures and flavors that can suit any craving. I’ve even heard of people enjoying it savory-style, with scallions and a fried egg on top.

To be honest, though, I’m a sweet oatmeal fan through and through, and when recipes for “baked oatmeal” started trending last year, I just had to give it a try–dessert-style! I started off with some “banana bread” baked oatmeal, and after that I was hooked! I love the chewy yet fluffy texture and the way it makes the house smell cozy as it bakes. It’s the perfect “lazy morning” breakfast. I’ve been having a blast re-creating my favorite desserts as a healthy(ish) bowl of oatmeal, and I’m excited to share these variations with you! The sky is the limit with this recipe, so I hope you have as much fun exploring the possibilities as I have. It does take a little time to bake, so it’s perfect for those days when you have time to let it bake while you’re busy showering, getting the kids breakfast, working out, etc. For mornings when you need a quick, “ready-made” breakfast to feed a crowd before you run out the door, I love overnight oats, such as my family’s amazing Swedish Oatmeal recipe.

Here’s the basic recipe, which makes one hearty serving. I’ll include variations below.

Recipe generously adapted from Insider.

Baked Oatmeal

Variations:

• “Banana Bread” baked oatmeal: Use the mashed banana in the oatmeal base, along with 1-2 Tbsp chocolate chips, 1 Tbs chopped walnuts (optional), 1/2 tsp cinnamon and a pinch of nutmeg. Top with 1/2 banana, sliced. Bake and cool as directed, then serve with a dollop of vanilla yogurt and chocolate chips.
• “Apple Crisp” baked oatmeal: Add 1/2 tsp cinnamon to the oatmeal base, and use applesauce instead of banana. Peel and thinly slice an apple. Grease the baking dish with butter, sprinkle with 2 tsp cinnamon sugar, then arrange apple slices in an overlapping pattern around the base of the dish, reserving a few slices for the top. Pour the oatmeal over the apple slices, then garnish with a few extra slices and dust with cinnamon sugar. Bake and cool as directed, then serve with vanilla yogurt, if desired.
• “Strawberry Shortcake” baked oatmeal: Use strawberry jam as the sweetener in the base, if you have some. Bake and cool as directed. Slice about 1/3 cup fresh strawberries, and combine with about 1 1/2 tsp sugar. Set aside for a few minutes while the berries macerate. Top oatmeal with a thin layer of vanilla yogurt, then add the macerated strawberries and a little whipped cream.
• “Blueberry Cobbler” baked oatmeal: Add 1/2 tsp cinnamon to the base, and lightly sweeten with berry jam if desired. Add a layer of about 1/2 cup fresh or frozen blueberries to the greased dish, then pour the oatmeal over the top. Dust with cinnamon sugar, and bake and cool as directed. Garnish with a dollop of vanilla yogurt, 2 Tbsp fresh or frozen blueberries, and a drizzle of maple syrup.
• “Carrot Cake” baked oatmeal: Add 1/4 cup shredded carrot (about 1/2 small carrot), 2 Tbsp raisins, 1/4 tsp pumpkin pie spice, and 1/4 tsp cinnamon to the base. Pour into greased baking dish and sprinkle 2 Tbs chopped walnuts over the top, if desired. Bake and cool as directed, then drizzle “frosting” over the top. (To make the frosting: While oatmeal bakes, in a small zip-top bag combine 1 Tbsp softened cream cheese, 2 Tbsp Greek yogurt, 1 Tbsp maple syrup, and 1/4 tsp vanilla. Seal bag and mash ingredients to blend until smooth. Refrigerate until oatmeal is ready to serve.)
• “Choco-Almond” baked oatmeal: Use the mashed banana in the oatmeal, and add 1/4 tsp almond extract and 1 Tbsp chocolate chips. Bake as directed, then drizzle with almond butter, sprinkle with a few chocolate chips, and garnish with a dollop of yogurt and sliced almonds, etc.
• “Chocolate Raspberry Brownie” baked oatmeal: Add 1 Tbsp unsweetened cocoa powder, 1/3 cup fresh or frozen raspberries, and 1-2 Tbsp chocolate chips to the oatmeal base. Bake and cool as directed, then garnish with a drizzle of chocolate syrup, a dollop of vanilla yogurt, and a few raspberries and chocolate chips.
• “Strawberry Almond Cake” baked oatmeal: Add 1/4 tsp almond extract and 1/4 cup chopped fresh or frozen strawberries to the oatmeal base. Sweeten with strawberry jam, if desired. Pour into greased baking dish and sprinkle about 2 Tbsp slivered almonds over the top. Bake and cool as directed, then garnish with vanilla yogurt and sliced strawberries.
• “Peach Cobbler” baked oatmeal: Add 1/2 tsp cinnamon to the base, and sweeten with peach jam, if you happen to have some. Otherwise, brown sugar, maple syrup, etc works great too. Grease the baking dish with butter and sprinkle with 2 tsp cinnamon sugar. Add a layer of fresh, frozen, or canned peach slices to the greased baking dish. Top with oatmeal, then bake and cool as directed. Garnish with a dollop of vanilla yogurt, dulce de leche or caramel sauce (optional), and a few peach slices.
• “Glazed Blueberry Lemon Bread” baked oatmeal: Add the zest of 1 lemon and 1/4 cup fresh or frozen blueberries to the oatmeal base. Bake and cool as directed, then top with lemon glaze, candied lemon slices (optional), and a handful of fresh or frozen blueberries. (To make the candied lemon slices: while the oatmeal bakes, cut 2-3 thin slices from the center of a lemon and place in a microwave-safe dish along with 2 Tbs sugar and 2 Tbs water. Microwave in 30-second increments, turning over the slices once each time, until they begin to turn sticky and caramelized. Let cool slightly and set aside on some waxed or parchment paper.) (To make the lemon glaze: in a small dish, combine the juice of 1 lemon–about 1-2 Tbsp–along with 1/4 cup powdered sugar until well mixed. Adjust sweetness to taste as needed.)
• “Pineapple Upside Down Cake” baked oatmeal: Add 1/4 tsp almond extract and 1/2 tsp cinnamon to oatmeal base, if desired. Grease baking dish, line with parchment paper cut to fit the base, then grease paper with butter and sprinkle with 1 Tbsp brown sugar. Top with about 1/2 cup diced fresh or canned pineapple and a few fresh or frozen cherries or blueberries. Add oatmeal base on top, then bake and cool as directed. Invert onto a plate for the “upside down” cake effect. Garnish with vanilla yogurt and additional pineapple, if desired.
• “Black Forest Cake” baked oatmeal: Add 1 Tbsp unsweetened cocoa powder, 1/4 tsp almond extract, and 1/3 cup fresh or frozen pitted cherries to the oatmeal base. Sprinkle 1-2 Tbsp dark chocolate chips over the top. Bake and cool as directed, then garnish with vanilla yogurt and additional cherries or chocolate syrup, as desired.
• “Pumpkin Pie” baked oatmeal: Add 1/2 tsp pumpkin pie spice, 1/4 tsp cinnamon, and replace the banana or applesauce with a generous 1/4 cup of pureed pumpkin, sweet potato, or winter squash. Pour into greased dish and top with 2 Tbsp chopped pecans (optional), then dust with cinnamon sugar. Bake and cool as directed, then garnish with crushed graham cracker crumbs, vanilla yogurt, cinnamon sugar, and/or maple syrup.
• “Berrylicious Chocolate Cake” baked oatmeal: Add 1 Tbsp unsweetened cocoa powder and 1-2 Tbsp chocolate chips to the oatmeal base. Bake and cool as directed, then top with 1/3 cup fresh or frozen mixed berries and a dollop of vanilla yogurt.
• “Banana Buttersotch (Banoffee)” baked oatmeal: Use banana in the oatmeal base, and add 1/2 tsp cinnamon and 2 Tbsp butterscotch chips. Pour into greased dish, then top with 1/2 banana, sliced. Bake and cool as directed, then garnish with vanilla yogurt swirled with caramel sauce and a few fresh banana slices.
• S’mores: Add milk chocolate chips and 1/2 tsp cinnamon to oatmeal base, then after baking, broil graham cracker crumbles and plenty of marshmallows on top until toasted.
• “Raspberry White Chocolate” baked oatmeal: Sweeten oatmeal base with raspberry jam, if you have any, then mix in 1/4 cup fresh or frozen raspberries. Pour into greased dish and top with 2 Tbsp whole fresh or frozen raspberries and 1-2 Tbsp white chocolate chips. Bake and cool as directed, then garnish with “white chocolate raspberry” yogurt topping. (To make topping, microwave 1 Tbsp white chocolate chips for 20-30 seconds, then stir until melty and smooth. Add 2 Tbsp plain or vanilla yogurt, stir until well mixed, and swirl in 1 Tbsp mashed fresh or frozen raspberries.)
• Other ideas: Chocolate “peanut-butter cup”, gingerbread, strawberry rhubarb “crisp”, zucchini “bread”, banana Nutella, etc.