Here are Fit Foodie, we’re known for oatmeal. You may think that’s an odd thing to be known for, but we just do it and we do it good.
This is our classic baked oatmeal recipe. I love making this for family and friends over cabin weekend because it’s a nutritious way to start off the day and it tastes like dessert for breakfast 😝
“These were great….I added coconut and chia seeds….they were hearty and just the right amount of sweetness.” – Noelle
Like I mentioned above, we’re oatmeal people. If YKYKYK. Baked oatmeal is something I’ve been making since the early 2000’s and more recently, we tried the viral blended baked oatmeal and it just doesn’t get old!
This easy baked oatmeal recipe comes together with rolled oats, mashed banana, eggs, almond milk, a little maple syrup, and a pinch of cinnamon.
How to Make Baked Oatmeal (+ cups!)
Baked oatmeal is seriously so easy to make! You need one bowl and a baking dish!
- Add Dry Ingredients: place all dry ingredients into a large bowl and mix to combine.
- Add Wet Ingredients: add wet ingredients into the same bowl and mix again.
- Transfer: Transfer the batter into either a greased baking dish or a muffin tin (fill around 3/4 of the way full).
- Bake: Bake at 350ºF until fully cooked in the middle — about 30-40 minutes
Instead of a baking dish, line a muffin tin with liners. Give them a good spray with cooking spray and fill them 3/4 of the way full. Bake at 350ºF for 18-20 minutes.
Variations for Baked Oatmeal
Every baked oatmeal recipe deserves a few add-ins to really spice things up and make them unique. Here are some ideas:
- chocolate chips
- fresh or frozen fruit
- shredded coconut
- chopped nuts
- peanut butter
Can you use quick-cooking oats instead?
Yes! You can use both rolled oatmeal and quick cooking oatmeal in most baked oatmeal recipes.
Should baked oatmeal be refrigerated?
While we suggest always refrigerating your baked oatmeal, it should be okay in the counter overnight. We do want to note that it will last much longer in the fridge than on the counter.
Once your baked oatmeal has fully cooled, we suggest slicing it into single servings and placing into a glass, airtight container. Same goes for the cups.
Store your baked oatmeal in the refrigerator for up to 5 days. While you can leave your baked oatmeal out overnight, they will last much longer in the fridge.
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First, preheat oven to 350ºF then spray an 8×8-inch baking dish with nonstick cooking spray.
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Place 1 large ripe banana in a large bowl. Then, use a fork to mash it until pureed.
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Add the rest of the ingredients into the large bowl and mix until combined.
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Transfer the batter into baking dish and bake at 350ºF for about 30 minutes or until the top begins to brown.
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Remove from oven and let cool.*
- Turn this recipe into baked oatmeal cups by using a muffin tin. Fill each muffin around 3/4 of the way full and bake at 350ºF for about 18-20 minutes.
Calories: 289 kcal, Carbohydrates: 40 g, Protein: 8 g, Fat: 12 g, Fiber: 6 g, Sugar: 11 g
Nutrition information is automatically calculated, so should only be used as an approximation.
