Baked Oatmeal Recipe

This cozy baked oatmeal is healthy, make-ahead friendly, and family-approved. Simple ingredients, endless flavor options, and comfort in every bite.

3.64 from 33 votes

Print Pin

Course: Breakfast

Cuisine: American

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 307kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

Mixing Bowls
measuring cups and spoons
Mixing Spoon
9x13 Baking Pan or 2-8x8 pans, and reduce the cooking time to 40 mintues.

Ingredients

4 cups rolled oats
2 cups yogurt We use homemade Instant Pot yogurt
1 cup milk
1 cup water
4 large eggs
¾ cup sugar
⅔ cup butter Melted. We use this homemade butter recipe.
1 Tablespoon vanilla extract
1 Tablespoon cinnamon
1 Tablespoon baking powder
2-3 cups mix-ins see recipe notes for options

Instructions

Whisk together yogurt, milk, water, eggs, sugar, butter, vanilla, and cinnamon in a large bowl. If using puree as a mix-in, add it at this step.
Sprinkle baking powder over oats in a medium bowl and toss or stir to distribute evenly.
Add oats to wet ingredients.
Stir until oats are fully incorporated and the mixture is consistent.
Pour the oat mixture into a lightly oiled 9×13 pan.
Sprinkle mix-ins over the oats, then stir gently to distribute them into the oatmeal.
Bake immediately at 350°F for 1 hour OR cover and place in the refrigerator for up to 24 hours. When ready to bake refrigerated oatmeal, place the cold pan in a cold oven, then preheat the oven to 350°F. Set a timer for 1 hour 10 minutes (including preheating time).
When done, baked oatmeal will be browned and set in the middle.
Serve warm, topped with milk or yogurt. This recipe is also delicious cold, so you don’t need to warm up the leftovers (if there are any) unless you really want to.

Notes

*Nutrition facts are calculated without mix-ins.

Flavor Mix-Ins:

Here’s where you can make it your own!

Blueberry Peach – A summertime favorite.
Cranberry Pecan – Perfect for the holidays.
Apple Raisin Cinnamon – Classic and cozy.
Chocolate Peanut Butter – For a fun twist, reduce butter and sugar to ¼ cup each, add 1 cup peanut butter, ½ cup cocoa, and 1 cup chocolate chips.
Fruit Purees – Use 1½ cups of mashed banana, Instant Pot applesauce or homemade pumpkin puree and reduce water to ½ cup for a moist and flavorful delight!

Homesteading Hack: Frozen or dried fruit works just as well as fresh—don’t let the season stop you!

Recipe Tips:

This recipe can easily be halved and baked in an 8×8 or 9×9 pan. Reduce baking time to 40 minutes.
Allowing the oats to soak in yogurt for up to 24 hours before baking breaks down the grain’s phytates (anti-nutrients) and unlocks the oats’ nutrition, making them easier to digest and better for you.
This recipe is great for make-ahead meal prep. Just mix the whole recipe up to a day in advance and then leave it in the refrigerator until baking time. Homesteading Hack: Remember to start cold glass pans in a cold oven so they don’t break!

Serving and Storage Instructions:

Serve warm with a splash of milk, a dollop of yogurt or this delicious breakfast sausage recipe. Store leftovers in the fridge for up to 4 days. They reheat beautifully or can be eaten cold on the go. It’s just as delicious cold, so don’t stress about reheating leftovers—if you even have any!

Nutrition

Tried this recipe?We want to see! Tag @homesteadingfamily on Instagram.