28 Delicious Baked Oatmeal Breakfast Recipes for a Healthy Start

Good morning, breakfast lovers! If you’re tired of the same old morning routine and craving something warm, wholesome, and delicious, you’ve come to the right place. Baked oatmeal is the ultimate comfort food that makes healthy eating feel like a treat. Get ready to discover 28 amazing recipes that will transform your mornings and keep you coming back for more!

Blueberry Almond Baked Oatmeal

There’s something quietly magical about waking up to the scent of warm berries and toasted almonds drifting through a still-quiet kitchen, a gentle promise of comfort waiting in a baking dish. This blueberry almond baked oatmeal feels like a soft morning hug, the kind that makes you want to linger at the table just a little longer with a warm mug in hand. It’s the sort of simple, nourishing breakfast that turns ordinary mornings into something quietly special.

Ingredients

– 2 cups of old-fashioned rolled oats
– 1/3 cup of maple syrup
– 1 3/4 cups of milk (any kind you like)
– 1 large egg
– 2 tablespoons of melted coconut oil
– 1 teaspoon of vanilla extract
– 1/2 teaspoon of almond extract
– 1 teaspoon of cinnamon
– 1/2 teaspoon of baking powder
– A generous pinch of salt
– 1 cup of fresh blueberries
– 1/2 cup of sliced almonds

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with a bit of coconut oil or cooking spray.
2. In a large mixing bowl, combine the 2 cups of old-fashioned rolled oats, 1 teaspoon of cinnamon, 1/2 teaspoon of baking powder, and a generous pinch of salt.
3. In a separate medium bowl, whisk together 1 3/4 cups of milk, 1/3 cup of maple syrup, 1 large egg, 2 tablespoons of melted coconut oil, 1 teaspoon of vanilla extract, and 1/2 teaspoon of almond extract until smooth.
4. Pour the wet ingredients into the bowl with the dry ingredients and stir gently until everything is just combined—be careful not to overmix.
5. Gently fold in 1 cup of fresh blueberries, reserving a small handful for the top.
6. Tip: If using frozen blueberries, toss them in a tablespoon of the dry oat mixture first to prevent them from bleeding too much into the batter.
7. Pour the mixture into your prepared baking dish and spread it evenly with a spatula.
8. Scatter the remaining blueberries and 1/2 cup of sliced almonds evenly over the top.
9. Tip: Press the almonds lightly into the surface so they toast nicely without burning.
10. Bake at 375°F for 35–40 minutes, until the edges are golden brown and the center is set—it should spring back lightly when touched.
11. Tip: Check at the 30-minute mark; if the top is browning too quickly, loosely tent it with aluminum foil for the remaining bake time.
12. Remove from the oven and let it cool in the dish for at least 10 minutes before slicing.

Creamy from the oats and bursting with juicy blueberries, each spoonful is punctuated by the satisfying crunch of toasted almonds. The subtle warmth of cinnamon and almond extract makes it feel like a cozy dessert, yet it’s sturdy enough to slice into squares for on-the-go mornings. I love serving it warm with an extra drizzle of maple syrup or a dollop of Greek yogurt for a touch of tang.

Banana Nut Baked Oatmeal

Holding this warm bowl feels like a quiet morning conversation with myself, the kind where time slows and simple comforts become everything. There’s something deeply grounding about banana nut baked oatmeal—it’s humble, nourishing, and fills the kitchen with a scent that feels like a soft hug. I love how it transforms basic pantry staples into something that feels both special and deeply familiar.

Ingredients

– 2 cups of old-fashioned rolled oats
– 1 cup of milk (any kind you like)
– 2 ripe bananas, mashed well
– 1 large egg
– 1/4 cup of maple syrup
– 1/4 cup of chopped walnuts
– a splash of vanilla extract
– a pinch of salt
– a couple of dashes of cinnamon
– 1 tablespoon of melted butter

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large bowl, mash the 2 ripe bananas with a fork until smooth and no large lumps remain.
3. Crack the egg into the bowl with the mashed bananas and whisk them together until fully combined.
4. Pour in the 1 cup of milk, 1/4 cup of maple syrup, and a splash of vanilla extract, then stir everything until the mixture is uniform.
5. Add the 2 cups of rolled oats, 1/4 cup of chopped walnuts, a pinch of salt, and a couple of dashes of cinnamon to the wet ingredients.
6. Mix gently with a spatula until all the oats are coated and the walnuts are evenly distributed.
7. Pour the oatmeal mixture into the prepared baking dish and spread it into an even layer with the spatula.
8. Drizzle the 1 tablespoon of melted butter over the top of the oatmeal mixture for a golden, crisp finish.
9. Bake in the preheated oven for 30–35 minutes, or until the edges are golden brown and the center is set when you gently press it.
10. Remove the baking dish from the oven and let the oatmeal cool for about 10 minutes before slicing.

My favorite part is how the top gets slightly crisp while the inside stays soft and creamy, with the walnuts adding a gentle crunch that contrasts the sweet banana. Sometimes I’ll serve it warm with a dollop of yogurt or a drizzle of extra maple syrup, letting each bite feel like a cozy morning ritual.

Apple Cinnamon Baked Oatmeal

Mornings like these call for something warm and comforting, the kind of dish that fills the kitchen with the scent of cinnamon and baked apples, making the early hours feel a little softer and more inviting. It’s a simple pleasure, really, one that turns ordinary oats into a cozy, sliceable treat perfect for sharing or savoring alone.

Ingredients

– 2 cups of old-fashioned rolled oats
– 1 large apple, peeled and chopped into small pieces
– 1/3 cup of maple syrup
– 1/4 cup of melted butter
– 1 cup of milk
– 1 egg
– 1 teaspoon of baking powder
– 1 1/2 teaspoons of ground cinnamon
– A pinch of salt
– A splash of vanilla extract

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large bowl, combine the old-fashioned rolled oats, baking powder, ground cinnamon, and a pinch of salt, stirring gently to mix everything evenly.
3. In a separate medium bowl, whisk together the milk, maple syrup, melted butter, egg, and a splash of vanilla extract until the mixture is smooth and well-blended.
4. Pour the wet ingredients into the bowl with the dry ingredients, folding them together with a spatula until no dry spots remain—be careful not to overmix to keep the texture light.
5. Gently fold in the peeled, chopped apple pieces, distributing them evenly throughout the oat mixture.
6. Transfer the mixture to the prepared baking dish, spreading it out into an even layer with the back of a spoon.
7. Bake in the preheated oven at 375°F for 30–35 minutes, or until the top is golden brown and the center feels firm to the touch when lightly pressed.
8. Remove the baked oatmeal from the oven and let it cool in the dish for about 10 minutes before slicing—this helps it set for cleaner cuts.

Velvety and warmly spiced, this baked oatmeal emerges with a tender, cake-like crumble that holds together beautifully when sliced. The soft bites of apple melt into the cinnamon-kissed oats, making it just as delightful served warm with a drizzle of cream as it is chilled straight from the fridge the next day.

Peanut Butter Chocolate Chip Baked Oatmeal

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There’s something quietly comforting about the way peanut butter and chocolate melt together in the morning light, turning ordinary oats into something that feels like a warm hug. This baked oatmeal comes together with the gentle rhythm of a slow weekend, filling the kitchen with the kind of aroma that makes you want to linger at the table just a little longer. It’s the sort of breakfast that feels both nourishing and indulgent, like a secret you’re keeping just for yourself.

Ingredients

– 2 cups of old-fashioned rolled oats
– 1/3 cup of creamy peanut butter
– 1/4 cup of maple syrup
– 1 large egg
– 1 1/2 cups of milk
– a generous handful of chocolate chips
– a splash of vanilla extract
– a couple of pinches of baking powder
– a tiny sprinkle of salt

Instructions

1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish.
2. In a large bowl, whisk together the peanut butter, maple syrup, egg, milk, and vanilla extract until smooth and fully combined.
3. Tip: If your peanut butter is thick, warm it slightly to make mixing easier.
4. Stir in the rolled oats, baking powder, and salt until everything is evenly coated.
5. Gently fold in the chocolate chips, reserving a small handful for the top.
6. Pour the mixture into the prepared baking dish and spread it into an even layer.
7. Scatter the reserved chocolate chips over the top for a pretty finish.
8. Bake for 30–35 minutes, or until the edges are golden brown and the center is set.
9. Tip: Check for doneness by inserting a toothpick—it should come out clean, not wet.
10. Remove from the oven and let it cool in the dish for at least 10 minutes before slicing.
11. Tip: For cleaner slices, use a sharp knife and wipe it between cuts.

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Out of the oven, it emerges with a tender, cake-like crumble that holds its shape yet melts softly with each bite. The chocolate chips stay gooey in the middle, while the peanut butter weaves a rich, nutty warmth through every spoonful. Try serving it warm with a drizzle of cold milk or a dollop of Greek yogurt for a lovely contrast in temperatures and textures.

Carrot Cake Baked Oatmeal

Lately, I’ve been craving the warm spices of autumn mornings, the kind that fill the kitchen with a sense of quiet comfort. This baked oatmeal captures that feeling perfectly, transforming humble oats and carrots into something that tastes like a slice of cozy carrot cake, but meant for breakfast. It’s the sort of simple, forgiving recipe that feels like a gentle start to the day.

Ingredients

– A couple of cups of old-fashioned rolled oats
– A good grating of one large carrot
– A generous half-cup of brown sugar
– A couple of large eggs
– A cup and a half of milk
– A healthy splash of vanilla extract
– A teaspoon of baking powder
– A good pinch of salt
– A teaspoon of ground cinnamon
– A half teaspoon each of ground ginger and nutmeg
– A handful of chopped walnuts
– A handful of raisins

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish.
2. In a large bowl, combine the old-fashioned rolled oats, baking powder, salt, cinnamon, ginger, and nutmeg.
3. Tip: For the best texture, use old-fashioned rolled oats rather than quick-cooking or steel-cut varieties.
4. Grate one large carrot on the fine side of a box grater directly into the bowl with the dry ingredients.
5. Add the brown sugar, chopped walnuts, and raisins to the bowl, and stir everything until well combined.
6. In a separate medium bowl, whisk the two large eggs until they are pale and frothy.
7. Pour in the milk and vanilla extract, and whisk again until the mixture is completely smooth.
8. Tip: Whisking the eggs first before adding the other wet ingredients helps create a more uniform custard-like base.
9. Pour the wet egg and milk mixture over the dry oat and carrot mixture.
10. Use a spatula to gently fold everything together until no dry spots remain and the ingredients are just combined.
11. Pour the completed batter into your prepared 8×8 inch baking dish, spreading it into an even layer with your spatula.
12. Bake at 375°F for 35-40 minutes, or until the top is golden brown and the center is fully set.
13. Tip: To test for doneness, gently press the center; it should spring back and a toothpick inserted should come out clean.
14. Carefully remove the baking dish from the oven and place it on a wire rack.
15. Let the baked oatmeal cool in the dish for at least 15 minutes before slicing and serving.

Comforting and warmly spiced, the finished oatmeal has a soft, cake-like crumb studded with sweet raisins and crunchy walnuts. The shredded carrot melts into the background, lending a subtle sweetness and moistness that makes each bite deeply satisfying. For a special treat, I love serving a warm square with a cold drizzle of cream cheese glaze or a simple dollop of Greek yogurt.

Mixed Berry Baked Oatmeal

Unfolding the morning with something warm and comforting feels like a small act of kindness to oneself, especially when the air carries that first crisp hint of autumn. This mixed berry baked oatmeal is one of those quiet rituals, a simple dish that fills the kitchen with the sweet, jammy scent of berries and toasted oats. It’s the kind of breakfast that makes you want to linger at the table just a little longer, wrapped in a cozy blanket.

Ingredients

– a couple of cups of old-fashioned rolled oats
– a good splash of milk (about 1 ½ cups)
– a generous ½ cup of maple syrup
– a couple of large eggs
– a teaspoon or so of vanilla extract
– a pinch of fine salt
– a heaping cup of mixed frozen berries
– a small handful of chopped walnuts
– a pat of butter for greasing

Instructions

1. Preheat your oven to 375°F.
2. Grease an 8×8 inch baking dish thoroughly with the pat of butter, making sure to coat the bottom and sides to prevent sticking.
3. In a large mixing bowl, combine the old-fashioned rolled oats and the pinch of fine salt.
4. In a separate medium bowl, whisk the two large eggs until they are fully blended and slightly frothy.
5. Pour the good splash of milk, generous ½ cup of maple syrup, and teaspoon of vanilla extract into the eggs, and whisk everything together until it’s smooth and uniform.
6. Tip: If your berries are frozen solid, give them a quick rinse under cold water and pat them dry to prevent the batter from turning too soggy.
7. Pour the wet mixture over the dry oats in the large bowl, and stir gently with a spatula until all the oats are moistened.
8. Fold in the heaping cup of mixed frozen berries and the small handful of chopped walnuts, distributing them evenly without overmixing.
9. Transfer the oatmeal mixture to the greased baking dish, spreading it into an even layer with the spatula.
10. Tip: For a golden, slightly crisp top, press down lightly on the surface with the back of a spoon before baking.
11. Bake in the preheated 375°F oven for 35–40 minutes, or until the top is firm to the touch and the edges are pulling away slightly from the sides of the dish.
12. Tip: To check for doneness, insert a toothpick into the center—it should come out clean, with no wet batter clinging to it.
13. Remove the baked oatmeal from the oven and let it cool in the dish for at least 10 minutes before slicing.

A warm slice straight from the oven offers a tender, cake-like texture that holds together beautifully, with pockets of juicy berries that burst with sweetness in every bite. The walnuts add a subtle crunch, making it feel both nourishing and indulgent. Try serving it with an extra drizzle of maple syrup or a dollop of Greek yogurt for a creamy contrast that makes an ordinary morning feel special.

Pumpkin Spice Baked Oatmeal

There’s something quietly comforting about filling the kitchen with the scent of warm spices on a crisp morning, a small ritual that turns ordinary oats into something that feels like a gentle hug in a baking dish. This pumpkin spice baked oatmeal comes together with such ease, letting the oven do most of the work while you simply breathe in the autumnal aroma. It’s the kind of breakfast that makes you want to linger just a little longer at the table, wrapped in a cozy blanket.

Ingredients

– a couple of cups of old-fashioned rolled oats
– a generous half-cup of pumpkin puree
– a splash of maple syrup, about a third of a cup
– a couple of large eggs
– a cup and a half of milk (any kind you like)
– a teaspoon of vanilla extract
– a good sprinkle of pumpkin pie spice, maybe a full teaspoon
– half a teaspoon of baking powder
– a pinch of salt
– a handful of chopped pecans for topping

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish.
2. In a large bowl, whisk together the pumpkin puree, maple syrup, eggs, milk, and vanilla extract until smooth and well combined.
3. Tip: If your pumpkin puree is cold from the fridge, let it sit at room temperature for 10 minutes first to help it blend more easily with the other wet ingredients.
4. Add the rolled oats, pumpkin pie spice, baking powder, and salt to the wet mixture, and stir gently until everything is just incorporated.
5. Pour the oatmeal batter into your prepared baking dish and spread it into an even layer with a spatula.
6. Sprinkle the chopped pecans evenly over the top of the batter.
7. Tip: For extra toasty flavor, you can toast the pecans in a dry skillet over medium heat for 3-4 minutes before chopping and sprinkling.
8. Bake for 35-40 minutes, or until the edges are golden brown and the center is set when you gently press it.
9. Tip: To check for doneness, insert a toothpick into the center—it should come out clean, not wet with batter.
10. Remove the baked oatmeal from the oven and let it cool in the dish for at least 10 minutes before slicing and serving.

Creamy from the pumpkin and warmly spiced, each slice holds together beautifully yet remains tender, with the pecans adding a delightful crunch. Drizzle it with a little extra maple syrup while it’s still warm, or serve it with a dollop of Greek yogurt for a lovely contrast. It’s even wonderful cold the next day, straight from the fridge, like a slice of breakfast cake.

Cranberry Orange Baked Oatmeal

Lingering in the quiet kitchen this morning, I found myself craving something warm and comforting, something that would fill the house with the sweet, tart scent of cranberries and bright orange zest. It’s the kind of breakfast that feels like a gentle hug, perfect for a slow, reflective start to the day.

Ingredients

– 2 cups of old-fashioned rolled oats
– A generous ½ cup of brown sugar
– A teaspoon of baking powder
– A good pinch of salt
– A cup of fresh cranberries
– The zest and juice from one large orange
– A cup of milk
– One large egg
– A couple of tablespoons of melted butter
– A splash of vanilla extract
– A handful of chopped walnuts for sprinkling on top

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish with butter or cooking spray.
2. In a large bowl, combine the 2 cups of rolled oats, ½ cup of brown sugar, 1 teaspoon of baking powder, and a pinch of salt, stirring until everything is evenly mixed.
3. Tip: For extra flavor, toast the oats in a dry skillet over medium heat for 3–4 minutes until fragrant before mixing—this deepens their nutty taste.
4. Stir in 1 cup of fresh cranberries and the zest from one large orange, distributing them evenly throughout the oat mixture.
5. In a separate medium bowl, whisk together 1 cup of milk, 1 large egg, 2 tablespoons of melted butter, the juice from the zested orange, and a splash of vanilla extract until smooth.
6. Pour the wet ingredients over the oat and cranberry mixture, and gently fold everything together until just combined; avoid overmixing to keep the texture light.
7. Tip: Let the mixture sit for 5 minutes to allow the oats to absorb some liquid, which helps prevent a dry final result.
8. Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula.
9. Sprinkle the handful of chopped walnuts evenly over the top for a crunchy finish.
10. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Tip: If the top browns too quickly, loosely tent it with aluminum foil for the last 10 minutes of baking to prevent burning.
12. Remove the baked oatmeal from the oven and let it cool in the dish for about 10 minutes before serving.

Out of the oven, it emerges with a crisp, nutty top that gives way to a soft, almost custardy interior, studded with bursts of tart cranberry. The orange zest weaves through each bite like a bright thread, making it feel both cozy and invigorating. I love serving it warm with a drizzle of maple syrup or a dollop of Greek yogurt for a creamy contrast.

Peach Pecan Baked Oatmeal

Mornings like these call for something warm and comforting, something that fills the kitchen with the sweet scent of peaches and toasted pecans while the world outside is still quiet. It’s a simple baked oatmeal that feels like a gentle hug in a bowl, perfect for those slow, reflective starts when you have a moment just for yourself.

Ingredients

– 2 cups of old-fashioned rolled oats
– 1 large, ripe peach, sliced into thin wedges
– a generous half-cup of chopped pecans
– a third of a cup of pure maple syrup
– a splash of vanilla extract
– a couple of large eggs
– 1 and 3/4 cups of whole milk
– a teaspoon of ground cinnamon
– a pinch of fine sea salt
– a tablespoon of melted unsalted butter

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla extract until fully combined and smooth.
3. Stir in the rolled oats, cinnamon, and sea salt, mixing until all the oats are evenly coated with the liquid mixture.
4. Gently fold in the sliced peaches and chopped pecans, reserving a few peach slices and pecans for topping if you’d like a prettier finish.
5. Pour the oatmeal mixture into the prepared baking dish and spread it out evenly with a spatula.
6. Arrange the reserved peach slices and pecans on top in a decorative pattern for a golden, rustic look after baking.
7. Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the center is set with no liquid jiggle when you gently shake the dish.
8. Remove the baked oatmeal from the oven and let it cool on a wire rack for at least 10 minutes before slicing to allow it to firm up nicely.
9. Serve warm, scooping portions directly from the dish. Using a serrated knife to slice through the baked oatmeal helps keep the layers intact and makes for cleaner servings.
10. Store any leftovers covered in the refrigerator for up to 3 days; reheating individual portions in the microwave for 30–45 seconds brings back that fresh-from-the-oven warmth. Underneath its golden, slightly crisp top lies a soft, custardy interior where the peaches melt into sweetness and the pecans add a gentle crunch. It’s lovely drizzled with extra maple syrup or paired with a dollop of Greek yogurt for a creamy contrast, making each bite a cozy reminder of slow mornings well spent.

Strawberry Shortcake Baked Oatmeal

Wandering through the kitchen this quiet morning, I found myself craving something that felt both nourishing and nostalgic, a breakfast that could hold the sweetness of memory in every spoonful. There’s something deeply comforting about transforming humble oats into a warm, cake-like dish, especially when strawberries are involved, their ruby-red slices promising little bursts of summer even on a crisp fall day.

Ingredients

– 2 cups of old-fashioned rolled oats
– a generous half-cup of maple syrup
– 1 cup of milk, any kind you like
– 1 large egg, lightly beaten
– a couple of teaspoons of baking powder
– a splash of vanilla extract
– a pinch of fine salt
– about 1 ½ cups of fresh strawberries, hulled and sliced
– a handful of turbinado sugar for sprinkling on top

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the 2 cups of old-fashioned rolled oats, the half-cup of maple syrup, 1 cup of milk, the lightly beaten large egg, 2 teaspoons of baking powder, a splash of vanilla extract, and a pinch of fine salt.
3. Stir everything together gently with a spatula until the wet and dry ingredients are just combined—be careful not to overmix, as this keeps the baked oatmeal tender.
4. Fold in about 1 cup of the hulled and sliced fresh strawberries, reserving the remaining half-cup for later.
5. Pour the oatmeal mixture into the prepared baking dish and spread it evenly with the spatula.
6. Arrange the reserved half-cup of sliced strawberries on top in a single layer, pressing them lightly into the batter.
7. Sprinkle a handful of turbinado sugar evenly over the strawberries and batter—this will create a delightful, crackly crust as it bakes.
8. Bake in the preheated 375°F oven for 30–35 minutes, or until the edges are golden brown and the center feels firm to a light touch.
9. Remove the baked oatmeal from the oven and let it cool in the dish for at least 10 minutes before slicing; this resting time helps it set for cleaner cuts.
Just out of the oven, it’s wonderfully soft and cake-like, with juicy strawberry pockets that melt into the warm oats. The turbinado sugar topping adds a subtle crunch, making each bite a mix of textures, and it’s lovely served warm with a dollop of Greek yogurt or chilled the next day for a quick, handheld treat.

Maple Walnut Baked Oatmeal

Lately, I’ve been craving something that feels like a slow Sunday morning even on the busiest of weekdays, something warm and gently spiced that makes the whole kitchen smell like comfort. This maple walnut baked oatmeal is exactly that—a humble dish that transforms simple ingredients into something quietly special, like a handwritten note found in an old book.

Ingredients

A couple of cups of old-fashioned rolled oats, a good glug of pure maple syrup, a splash of milk, a couple of eggs, a handful of chopped walnuts, a pat of melted butter, a sprinkle of cinnamon, and a pinch of salt.

Instructions

1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the old-fashioned rolled oats, chopped walnuts, cinnamon, and a pinch of salt, stirring until everything is evenly distributed.
3. In a separate bowl, whisk together the eggs, maple syrup, milk, and melted butter until the mixture is smooth and well-blended.
4. Pour the wet ingredients over the dry oat mixture and stir gently until all the oats are moistened and no dry spots remain.
5. Transfer the oatmeal mixture to the prepared baking dish, spreading it into an even layer with a spatula.
6. Bake in the preheated oven for 35–40 minutes, or until the top is golden brown and the edges are slightly crisp.
7. Remove the baked oatmeal from the oven and let it cool in the dish for about 10 minutes before slicing.
8. Serve warm, drizzling with extra maple syrup if desired.

Even after baking, the oatmeal stays wonderfully moist inside, with the walnuts adding a gentle crunch and the maple syrup weaving a sweet, earthy flavor through every bite. Try serving it with a dollop of Greek yogurt or a scatter of fresh berries for a little brightness, or simply enjoy it as is, letting its cozy simplicity speak for itself.

Lemon Blueberry Baked Oatmeal

Under the soft morning light, I find myself reaching for the same comforting flavors that have marked so many quiet breakfasts. There’s something about the way lemon and blueberries dance together that feels like a gentle awakening, a promise of sweetness balanced with bright clarity. Today, I’m letting these familiar friends settle into a baked oatmeal, something warm and substantial to carry me through the morning.

Ingredients

– 2 cups of old-fashioned rolled oats
– a generous 1/2 cup of pure maple syrup
– 1 1/2 cups of milk (any kind you like)
– 2 large eggs, lightly beaten
– a good glug of melted coconut oil (about 1/4 cup)
– the zest and juice from one whole lemon
– a teaspoon of vanilla extract
– a couple of teaspoons of baking powder
– a pinch of fine salt
– a heaping cup of fresh blueberries

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish with a bit of coconut oil or butter.
2. In a large mixing bowl, combine the 2 cups of rolled oats, the baking powder, and the pinch of salt, stirring gently with a wooden spoon.
3. In a separate medium bowl, whisk together the 1 1/2 cups of milk, 1/2 cup of maple syrup, 2 beaten eggs, 1/4 cup of melted coconut oil, the lemon zest, lemon juice, and 1 teaspoon of vanilla extract until fully combined.
4. Pour the wet ingredients over the dry oat mixture and stir gently with a spatula until just combined, being careful not to overmix.
5. Gently fold in the heaping cup of fresh blueberries, distributing them evenly throughout the batter. (Tip: Tossing the blueberries in a light dusting of flour first can help prevent them from sinking to the bottom during baking.)
6. Pour the complete batter into your prepared baking dish, using the spatula to spread it into an even layer.
7. Place the dish in the preheated 375°F oven and bake for 35-40 minutes. (Tip: Ovens can vary, so start checking at 35 minutes—it’s ready when the top is golden brown and the center feels set when lightly pressed.)
8. Remove the baked oatmeal from the oven and let it rest on a wire rack for at least 10-15 minutes before slicing. (Tip: This resting time allows the oatmeal to firm up, making it much easier to cut clean slices.)
Zesty lemon permeates each tender bite, while warm, burst blueberries create little pockets of jammy sweetness against the hearty oats. I love serving a square slightly warm with an extra drizzle of cold milk or a dollop of Greek yogurt for contrast, letting the cool creaminess mingle with the cozy, baked warmth.

Chocolate Zucchini Baked Oatmeal

Evenings like this call for something warm and comforting, something that fills the kitchen with the gentle aroma of chocolate and spice. It’s the kind of quiet moment where baking feels less like a chore and more like a slow, deliberate act of care, a way to turn humble ingredients into a cozy breakfast or a simple dessert. This chocolate zucchini baked oatmeal is just that—a soft, nourishing dish that feels like a hug in a bowl.

Ingredients

– 2 cups of old-fashioned rolled oats
– 1 medium zucchini, grated (about 1 ½ cups, packed)
– ½ cup of unsweetened cocoa powder
– ⅓ cup of maple syrup
– 1 large egg
– 1 ½ cups of milk (any kind you like)
– A splash of vanilla extract
– A couple of tablespoons of melted coconut oil
– 1 teaspoon of baking powder
– A pinch of salt
– A handful of chocolate chips (optional, for a little extra sweetness)

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with a bit of coconut oil or non-stick spray.
2. In a large bowl, combine the rolled oats, cocoa powder, baking powder, and salt, stirring until everything is evenly mixed.
3. Squeeze the grated zucchini firmly in your hands over the sink to remove excess moisture—this helps prevent a soggy texture.
4. Add the squeezed zucchini to the dry ingredients, along with the maple syrup, egg, milk, vanilla extract, and melted coconut oil.
5. Stir everything together gently until just combined; be careful not to overmix to keep the oatmeal tender.
6. If using, fold in the chocolate chips until they’re dotted throughout the batter.
7. Pour the mixture into the prepared baking dish and spread it into an even layer with a spatula.
8. Bake for 35–40 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
9. Let it cool in the dish for at least 10 minutes before slicing—this allows it to firm up for cleaner cuts.

My favorite part is how the zucchini melts into the background, leaving behind a moist, fudgy texture that’s studded with pockets of melted chocolate. Serve it warm with a drizzle of extra maple syrup or a dollop of yogurt for a breakfast that feels indulgent yet wholesome, perfect for savoring on a lazy morning.

Mango Coconut Baked Oatmeal

As the morning light filters through my kitchen window, I find myself craving something that feels like a tropical escape, something warm and comforting yet bright with flavor. This mango coconut baked oatmeal is exactly that—a cozy breakfast that carries the gentle sweetness of ripe mango and the creamy richness of coconut milk, all baked into a soft, satisfying dish that makes even the simplest morning feel special.

Ingredients

– 1 ½ cups old-fashioned rolled oats
– 1 cup diced ripe mango (about 1 medium mango)
– 1 cup full-fat coconut milk
– ½ cup unsweetened shredded coconut
– ¼ cup pure maple syrup
– 1 large egg
– 1 teaspoon vanilla extract
– ½ teaspoon baking powder
– A pinch of fine sea salt
– A splash of melted coconut oil for greasing

Instructions

1. Preheat your oven to 350°F and lightly grease an 8×8-inch baking dish with melted coconut oil.
2. In a large mixing bowl, combine the old-fashioned rolled oats, unsweetened shredded coconut, baking powder, and a pinch of fine sea salt.
3. In a separate bowl, whisk together the full-fat coconut milk, pure maple syrup, 1 large egg, and 1 teaspoon vanilla extract until smooth.
4. Tip: For extra fluffiness, let the wet and dry ingredients sit separately for 5 minutes before mixing—this helps the oats absorb moisture evenly.
5. Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid overmixing to keep the texture tender.
6. Fold in 1 cup of diced ripe mango, distributing the pieces evenly throughout the batter.
7. Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula.
8. Bake at 350°F for 28–32 minutes, or until the top is golden brown and the center springs back lightly when touched.
9. Tip: Check for doneness by inserting a toothpick into the center—it should come out clean, with no wet batter clinging to it.
10. Remove the baked oatmeal from the oven and let it cool in the dish for 10 minutes before slicing.
11. Tip: For easier serving, run a knife around the edges of the dish while it’s still warm to loosen any stuck bits.

Out of the oven, this baked oatmeal emerges with a golden, slightly crisp top that gives way to a soft, almost pudding-like interior. The mango pieces become jammy and sweet, while the coconut milk lends a subtle creaminess that pairs beautifully with the toasted shredded coconut. Try serving it warm with a drizzle of extra maple syrup or a sprinkle of fresh mango chunks for a bright, sunny start to your day.

Raspberry Almond Baked Oatmeal

Dawn finds me in the quiet kitchen again, measuring oats into a worn ceramic bowl while the world still sleeps outside my window. There’s something deeply comforting about this raspberry almond baked oatmeal – the way the tart berries burst against the creamy oats, the toasty nuts adding their gentle crunch, like little secrets waiting to be discovered.

Ingredients

– 2 cups of old-fashioned rolled oats
– 1/3 cup of maple syrup, the real dark amber kind
– 1 large egg, lightly beaten
– 1 3/4 cups of whole milk
– A generous splash of vanilla extract
– 1 teaspoon of baking powder
– A good pinch of fine sea salt
– 1 cup of fresh raspberries
– 1/2 cup of sliced almonds
– A couple tablespoons of melted butter
– An extra drizzle of maple syrup for serving

Instructions

1. Preheat your oven to 375°F and grease an 8×8 inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the 2 cups of rolled oats, 1 teaspoon of baking powder, and that pinch of sea salt.
3. In a separate bowl, whisk together the 1/3 cup of maple syrup, 1 large beaten egg, 1 3/4 cups of whole milk, and that generous splash of vanilla extract until smooth.
4. Pour the wet ingredients over the dry oat mixture and stir gently until everything is just combined – don’t overmix.
5. Fold in 3/4 cup of the fresh raspberries and 1/4 cup of the sliced almonds, being careful not to crush the berries too much.
6. Transfer the mixture to your prepared baking dish and spread it evenly with a spatula.
7. Scatter the remaining 1/4 cup of raspberries and 1/4 cup of sliced almonds over the top.
8. Drizzle the 2 tablespoons of melted butter evenly across the surface.
9. Bake for 35-40 minutes, until the edges are golden brown and the center is set but still slightly soft to the touch.
10. Let it rest for 10 minutes before slicing – this allows the oats to fully absorb any remaining liquid.
11. Serve warm with an extra drizzle of maple syrup over each portion.

The texture settles into something wonderful – creamy where the oats have soaked up the milk, with little bursts of tart raspberry and the satisfying crunch of toasted almonds. This baked oatmeal tastes even better the next day, reheated gently with an extra splash of milk, or served cold straight from the refrigerator when you need a quick, comforting bite.

Vanilla Chai Baked Oatmeal

Wandering through the quiet kitchen this morning, I found myself craving something warm and gently spiced, something that would fill the house with the comforting aroma of vanilla and chai while the world outside remained still. There’s a particular coziness to baked oatmeal that feels like a slow, deep breath, especially when it’s infused with the familiar notes of cinnamon, cardamom, and sweet vanilla. It’s the kind of breakfast that doesn’t rush you, inviting you to linger with a mug of tea and a quiet moment to yourself.

Ingredients

– 2 cups of old-fashioned rolled oats
– 1/3 cup of brown sugar, packed
– 1 teaspoon of baking powder
– A generous pinch of salt
– 2 teaspoons of ground cinnamon
– 1/2 teaspoon of ground cardamom
– 1/4 teaspoon of ground ginger
– A tiny pinch of ground cloves
– 2 cups of milk (any kind you like)
– 1 large egg
– 3 tablespoons of melted butter
– 2 teaspoons of vanilla extract
– A splash of maple syrup for drizzling

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8-inch baking dish with butter or cooking spray.
2. In a large bowl, combine the 2 cups of old-fashioned rolled oats, 1/3 cup of packed brown sugar, 1 teaspoon of baking powder, a generous pinch of salt, 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground cardamom, 1/4 teaspoon of ground ginger, and a tiny pinch of ground cloves, stirring until the spices are evenly distributed.
3. In a separate medium bowl, whisk together 2 cups of milk, 1 large egg, 3 tablespoons of melted butter, and 2 teaspoons of vanilla extract until smooth and fully combined.
4. Pour the wet mixture over the dry ingredients and stir gently with a spatula until everything is just incorporated, being careful not to overmix.
5. Tip: Let the mixture sit for 5 minutes to allow the oats to absorb some liquid, which helps create a tender texture.
6. Transfer the oatmeal batter to the prepared baking dish, spreading it evenly with the spatula.
7. Drizzle a splash of maple syrup over the top for a subtle sweetness that will caramelize slightly in the oven.
8. Bake at 375°F for 30–35 minutes, or until the edges are golden brown and the center is set but still slightly soft to the touch.
9. Tip: Check for doneness by inserting a toothpick into the center—it should come out mostly clean, with a few moist crumbs.
10. Remove the baked oatmeal from the oven and let it cool in the dish for 10 minutes before slicing.
11. Tip: For easier serving, run a knife around the edges of the dish to loosen any stuck bits.

Creamy and warmly spiced, this baked oatmeal emerges from the oven with a tender, almost pudding-like center and crisp edges that give way to the soft chew of oats. The vanilla chai notes wrap around each bite like a cozy blanket, making it perfect for slow mornings with a dollop of yogurt or a drizzle of extra maple syrup. I love serving it warm in bowls, topped with fresh berries or a sprinkle of toasted nuts for a little crunch that contrasts beautifully with its gentle texture.

Pineapple Upside-Down Baked Oatmeal

Perhaps there’s something quietly magical about transforming humble oats into a warm, caramel-kissed morning ritual. Picture this: golden pineapple rings nestled in a buttery brown sugar glaze, with tender baked oatmeal rising to meet them like dawn breaking over a tropical horizon. It’s the kind of cozy, make-ahead breakfast that feels like a gentle hug from the kitchen.

Ingredients

– A couple of cups of old-fashioned rolled oats
– A generous half cup of packed brown sugar
– A stick of unsalted butter, melted
– One 20-ounce can of pineapple rings in juice, drained (reserve a splash of the juice)
– Two large eggs, lightly beaten
– A cup and a half of whole milk
– A teaspoon of vanilla extract
– A teaspoon of baking powder
– A pinch of fine sea salt
– A handful of maraschino cherries for that classic touch

Instructions

1. Preheat your oven to 375°F and grab a 9-inch round cake pan.
2. Pour the melted butter into the pan, then sprinkle the brown sugar evenly over the butter—it’ll create a caramel-like base as it bakes.
3. Arrange the pineapple rings in a single layer over the brown sugar, placing a maraschino cherry in the center of each ring for a pop of color.
4. In a medium bowl, whisk together the oats, baking powder, and salt until just combined.
5. In another bowl, mix the eggs, milk, vanilla, and that reserved splash of pineapple juice until smooth.
6. Pour the wet ingredients over the dry oat mixture and stir gently until no dry spots remain—don’t overmix to keep the texture light.
7. Carefully spoon the oatmeal batter over the pineapple layer, spreading it evenly with a spatula to cover everything.
8. Bake for 35–40 minutes, or until the top is golden and a toothpick inserted into the oatmeal center comes out clean.
9. Let it cool in the pan for 10 minutes to set, then run a knife around the edges to loosen.
10. Place a serving plate upside down over the pan and, holding them together firmly, flip it over in one confident motion to reveal the glazed pineapple top.

But the real joy is in that first spoonful: the oatmeal bakes up moist and custardy, with caramelized pineapple adding a bright, tangy sweetness. Serve it warm with a drizzle of maple syrup for extra indulgence, or slice it into wedges and pack it for a picnic—it’s just as lovely at room temperature as it is fresh from the oven.

Espresso Mocha Baked Oatmeal

Unexpectedly, some of the coziest mornings begin not with a hurried cup of coffee, but with its essence baked right into breakfast. This espresso mocha baked oatmeal feels like a warm, edible hug, a quiet ritual that turns the kitchen into a sanctuary. It’s the kind of slow, deliberate start that makes the whole day feel more gentle.

Ingredients

– 2 cups of old-fashioned rolled oats
– 1/4 cup of cocoa powder
– 1/4 cup of brown sugar, packed
– 1 teaspoon of baking powder
– A good pinch of salt
– 2 shots of freshly brewed espresso, cooled a bit
– 1 and 3/4 cups of whole milk
– 1 large egg
– 3 tablespoons of melted butter
– 1 teaspoon of vanilla extract
– A handful of dark chocolate chips

Instructions

1. Preheat your oven to 375°F and lightly grease an 8×8 inch baking dish with butter or non-stick spray.
2. In a large bowl, whisk together the 2 cups of rolled oats, 1/4 cup of cocoa powder, 1/4 cup of packed brown sugar, 1 teaspoon of baking powder, and a pinch of salt until everything is well combined.
3. In a separate medium bowl, pour in the 2 shots of cooled espresso, 1 and 3/4 cups of whole milk, 1 large egg, 3 tablespoons of melted butter, and 1 teaspoon of vanilla extract, then whisk vigorously until the mixture is smooth and uniform in color.
4. Tip: If your melted butter is too hot, let it cool slightly before adding to avoid cooking the egg.
5. Pour the wet espresso and milk mixture over the dry oat mixture in the large bowl, and stir gently with a spatula until no dry pockets remain and the oats are fully coated.
6. Fold in a handful of dark chocolate chips evenly throughout the batter for little pockets of melted chocolate.
7. Tip: Reserve a few chocolate chips to sprinkle on top before baking for a prettier finish.
8. Transfer the batter to your prepared baking dish, spreading it into an even layer with the spatula.
9. Bake at 375°F for 30-35 minutes, or until the edges are crisp and the center is set and doesn’t jiggle when you gently shake the pan.
10. Tip: Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter.
11. Remove the baked oatmeal from the oven and let it cool in the pan on a wire rack for at least 10 minutes before slicing.
Kindly, this bake settles into a firm yet tender texture, with the deep coffee and chocolate notes mingling in each spoonful. Drizzle it with a little extra milk or a dollop of yogurt to balance the richness, or enjoy it cold the next day for a sturdy, portable treat that still whispers of morning comfort.

Conclusion

Now you have 28 wonderful baked oatmeal recipes to make mornings healthier and more delicious! We hope you’ll try a few of these comforting breakfasts and find some new family favorites. Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest so other home cooks can discover these tasty options too!