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Make-Ahead Baked Oatmeal for Breakfast

August 14, 2015 by Allison Mattina 67 Comments

This easy Baked Oatmeal is the perfect make-ahead breakfast for busy mornings. Bake it in advance and reheat portions as needed. You’ll love this delicious and nutritious family-friendly meal!

Make-Ahead Baked Oatmeal with Berries
As a busy mom of two, I rely heavily on make-ahead meals. My four year old, Jake, just started Pre-K, so our new routine requires that we’re out the door (on time!) 5 days a week. To help our mornings go smoothly, I lay out Jake’s clothes the night before, I have his shoes and backpack waiting by the door, and I plan breakfasts that can be prepared quickly. When I want to switch things up from the typical cereal or granola bars, I make Baked Oatmeal. This oatmeal can be made in advance, and portions can be reheated when needed.

Make-Ahead Baked Oatmeal for Busy Mornings
This Baked Oatmeal recipe is super easy – a combination of oats, brown sugar, and spices gets placed in a baking dish. A mixture of egg, milk, melted butter, and vanilla gets poured over the oats, and then baked. The oats get tender and creamy, and puff up just slightly. You can eat the oatmeal warm straight from the oven, or you can refrigerate it and eat it leftover. I like to serve each portion with a splash of milk.

Make Ahead Baked Oatmeal Recipe
My family loves berries, so I usually add berries into the oatmeal before baking. If you prefer your oatmeal without berries, just leave them out. Or you can swap the berries for sliced bananas and walnuts for banana-nut oatmeal. This recipe is super versatile; flavor it however you choose.

Make-Ahead Baked Oatmeal
Once you make this Baked Oatmeal, it will be the only oatmeal you’ll want! It’s fast, easy, family-friendly, and most importantly, delicious. Get baking today, and you’ll be thanking yourself tomorrow morning when all you have to do is reheat and dive into a perfect bowl of oatmeal.

Baked Oatmeal

4.9 from 17 reviews
Baked Oatmeal
 
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This easy baked oatmeal is the perfect make-ahead breakfast for busy mornings. Bake it in advance and reheat portions as needed. You’ll love this delicious and nutritious family-friendly meal!
Author: Allison - Celebrating Sweets
Recipe type: Breakfast
Serves: 6
Ingredients
  • Dry ingredients:
  • 3 cups old fashioned rolled oats
  • ¾ cup brown sugar
  • 1 ½ tsp baking powder
  • ¾ tsp ground cinnamon (I double this if making plain or banana-nut flavor)
  • ½ tsp salt
  • Wet ingredients:
  • 2 eggs, lightly beaten
  • 2 ½ cups milk, plus additional milk for serving
  • 1 tsp pure vanilla extract
  • 4 tbsp unsalted butter or coconut oil, melted
  • 2 cups fresh berries (larger berries chopped)
Instructions
  1. Preheat oven to 350°F.
  2. Butter a 2 ½ quart baking dish.
  3. Combine all dry ingredients.
  4. Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.
  5. Whisk the eggs, milk, vanilla, and melted butter. Pour over the oats.
  6. Top the oats with the remaining berries.
  7. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
  8. Bake uncovered for about 40 minutes, until oats are tender, and the mixture is set.
  9. Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.
Notes
If the oatmeal firms up too much after cooling, you can add a little water before reheating it to make it creamy again.
Flavor variations: You can leave out the berries or replace the berries with sliced bananas and chopped walnuts for banana-nut oatmeal.
3.3.3077

We hope you enjoy this simple and delicious recipe for Make-Ahead Baked Oatmeal from SoFabFood Contributor, Allison from Celebrating Sweets, as much as we do. If you enjoyed this quick and delicious breakfast idea, be sure to subscribe to our newsletter so you never miss a single recipe. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!

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Filed Under: Breakfast, Christmas, Healthy, Mother's Day, Original, Recipes, Sunday Brunch, Sweet Things Tagged With: back to school, breakfast, easy breakfast ideas, fruit, make-ahead meals, oatmeal

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Comments

  1. Sharon says

    August 21, 2015 at 6:57 am

    I'd like to make the banana nut version! how many banana and nuts?

    Reply
    • Christy Gossett says

      August 21, 2015 at 4:18 pm

      You'd still use 2 cups total with the bananas and nuts. Just decide the ratio based on your family's taste preferences. Thanks for stopping by and we hope you love this recipe as much as we do!
      Reply
  2. Clark Chris says

    September 4, 2015 at 12:36 am

    Becky's Baked Oatmeal Recipe - This baked-oatmeal recipe makes its way to you from the Dominican Republic. Banana Bread Baked Oatmeal Bars Recipe - These banana bread baked oatmeal breakfast bars are the perfect breakfast for those days when you really want a muffin but need something heartier.
    Reply
  3. SHirley says

    October 25, 2015 at 10:03 am

    Would this work for a diabetic person?
    Reply
    • Christy Gossett says

      October 26, 2015 at 7:56 am

      We'd recommend that you check with your doctor for that answer. Thanks!
      Reply
  4. Amy says

    January 24, 2016 at 5:36 pm

    Have you calculated calories and servng size?
    Reply
    • Christy Gossett says

      January 25, 2016 at 9:34 am

      No, we have not. This recipe is not intended to be a light version. It sure is delicious though!
      Reply
  5. Tina says

    March 4, 2016 at 8:22 am

    Have you tried with frozen berries?
    Reply
    • Christy Gossett says

      March 4, 2016 at 1:34 pm

      We have not, but I'm sure they would work just fine as long as you thaw them first. If you do try it, stop back by and let us know how that turned out please!
      Reply
      • Danielle says

        June 18, 2016 at 7:11 am

        I make this every week for my family and I use frozen berries. I don't thaw them. Just layer them according to the recipe and bake. It's perfect everytime.
        Reply
    • Micaela Swimmer says

      September 8, 2016 at 2:19 pm

      I did yesterday, I did strawberry, blue berry and mixed berry! I Also changed up the recipe and added some things, I mixed the wet ingredients with all but 1 cup of dry mixture. I used almond milk unsweetened vanilla instead of milk, er, I added raw sliced almonds, un sweetened dry coconut flakes, hemp seeds n chia seeds, poured into pan, placed layer of frozen fruit, then cup of dry ingredients on top, baked till firm, will still be a lil sticky because of fruit, I let cool down then cut in to bars, and bagged individually, the strawberry is my favorite !

      Reply
      • Christy Gossett says

        September 9, 2016 at 9:54 am

        Thanks for sharing this! It's great that you changed things up and gave us all new ideas. Have a great weekend and keep getting creative in the kitchen!
        Reply
        • Judy says

          November 6, 2016 at 4:51 pm

          I make this all the time, use one half cup unsweet applesauce instead of butter or oil and use stevia instead of sugar. Lots of different fruits and its a little healthier. Still very good. Love it.

          Reply
  6. SarahC says

    March 6, 2016 at 2:13 pm

    Can you make this as muffins?
    Reply
    • Christy Gossett says

      March 6, 2016 at 4:07 pm

      You probably can, but you'd probably have to adjust baking time.
      Reply
  7. Cheyenne says

    March 7, 2016 at 6:25 am

    I am so glad I came across this recipe! It is a family staple now. So yummy, healthy, and effortless to prepare. I have already made it 5-6 times. The berry version is our favorite. Thanks so much for sharing :)
    Reply
    • Christy Gossett says

      March 7, 2016 at 8:00 am

      We're so happy you love it and thanks for stopping back by to let us know!
      Reply
  8. Joyce cravens says

    April 14, 2016 at 6:28 pm

    Have you tried baking, freezing and reheating?
    Reply
    • Christy Gossett says

      April 14, 2016 at 8:25 pm

      Personally, I have not, but I can't think of one reason why that wouldn't work! Great idea, actually. Thanks!
      Reply
    • Carisa says

      September 2, 2018 at 10:46 am

      Did you try freezing this?? Wonderi g how that worked. I have a college student that would love this but qould like to freeze it for him.
      Reply
      • Christy Gossett says

        September 4, 2018 at 9:25 am

        We've never tried so not sure how it would work. Might be worth a try! If you do try it, please stop back by and let us know how it worked out.
        Reply
  9. Noemi Villarreal says

    April 23, 2016 at 2:15 pm

    What size baking dish did you use?
    Reply
    • Noemi Villarreal says

      April 23, 2016 at 2:24 pm

      HAHAHA!!! Now if I read the directions carefully, I would have seen the size of the baking dish! THanks so much! Cant wait to try it this week!
      Reply
    • Christy Gossett says

      April 24, 2016 at 7:45 pm

      Glad you found it. Enjoy!
      Reply
  10. Julia Mcallaster says

    May 15, 2016 at 5:03 pm

    how long does this last refrigerator ? About a week?
    Reply
  11. Rae says

    May 18, 2016 at 8:09 am

    My husband absolutely loves this! I have tried so many different baked oatmeal recipe's and this one takes the oats for sure! Thanks for sharing!

    Reply
    • April Decheine says

      May 18, 2016 at 10:26 am

      Great to hear!
      Reply
  12. Leslie says

    June 15, 2016 at 10:33 pm

    Could you use quick oats instead?
    Reply
    • Christy Gossett says

      June 16, 2016 at 12:05 pm

      We've never tried, but it would probably work!
      Reply
    • Megan W says

      July 25, 2017 at 9:37 pm

      I used steel cut oats and it turned out just as good. Baked at 375 for 50 minutes.
      Reply
      • Christy Gossett says

        July 26, 2017 at 10:28 am

        Thanks for stopping by and letting us know. We'll try that next time!
        Reply
  13. Kasia says

    June 27, 2016 at 10:33 pm

    Could this work in a crock pot? What adjustments do you think I'd have to make?
    Reply
    • Christy Gossett says

      June 28, 2016 at 12:16 pm

      Although we haven't tried it ourselves, the author of this article, Allison, believes that it would probably work just fine. Just be sure to cook it on low in your slow cooker and start checking it at about an hour for doneness. Let us know if you try and share your thoughts here please!
      Reply
  14. leanne says

    July 25, 2016 at 4:27 pm

    I made this as written and it turned out as good as expected. I added it to vanilla yogurt and walnuts and it made a nice "dessert". I will definitely keep this recipe for regular breakfasts and snacks. Thanks for the great recipe.

    Reply
    • April Decheine says

      July 26, 2016 at 5:12 am

      Great to hear!
      Reply
  15. Micaela Swimmer says

    September 8, 2016 at 2:21 pm

    I adjusted it and added some things, see above insert comments of, "can you use frozen fruit?"

    Reply
  16. Judy says

    November 6, 2016 at 4:55 pm

    I make this all the time and use one half cup applesauce instead of butter and use 2 teas cinnamon and lots of fruit and stevia instead of sugar to make it a little healthier. Still very good. 1 TB vanilla or to your liking. Taste like a great bread pudding to me, only heartier.
    Reply
  17. Wade says

    January 8, 2017 at 8:09 am

    Nice recipe! Similar to one I make, and publish on my site. Really a hearty breakfast, and can be frozen.

    Reply
  18. Kathleen F says

    February 1, 2017 at 3:05 pm

    This was fabulous! I was worried that it would be too sweet, but it really wasn't. I tasted more of the fruit sweetness than the sugar. I used a bag of frozen mixed berries, thawed, doubling the recipe to make one for us and one for a neighbor whose husband died unexpectedly on Christmas. This was great comfort food that I felt good about giving - thanks!

    Reply
    • Christy Gossett says

      February 2, 2017 at 10:09 am

      Thanks for stopping back by and letting us know. So happy you loved this delightful dish as much as we do!
      Reply
  19. Samantha Esqueda says

    May 17, 2017 at 4:34 pm

    We loved this! It was soooo good. I made it for mother's day with raspberries and blackberries. I would definitely make this again. I preferred it fresh but I had more this morning and it was still yummy.

    Reply
    • Samantha Esqueda says

      May 17, 2017 at 4:36 pm

      Oh also I didn't want to buy unsalted butter so I used salted and just didn't add salt in the recipe. It tasted fine but I got weird white spots in it. They didn't taste like anything and I'm not sure if it was from using salted butter but it didn't effect the flavor.
      Reply
    • Christy Gossett says

      May 18, 2017 at 11:16 am

      Thanks for stopping by and letting us know. Glad you love this as much as we do!
      Reply
  20. Valerie says

    June 25, 2017 at 12:44 pm

    Does anyone know the Weight Watcher points on this?
    Reply
    • Christy Gossett says

      July 10, 2017 at 8:52 am

      We don't keep track of those kinds of points and not even certain how to calculate that. Sorry!
      Reply
  21. Megan W says

    July 25, 2017 at 9:35 pm

    I made this with steel cut oats instead of rolled, and it was SO GOOD! Upped the temperature to 375º and baked for 50 minutes. Instead of baking berries in, I topped mine with vanilla greek yogurt and fresh strawberries. My mouth is watering just thinking about it.

    Reply
  22. Kayla says

    November 25, 2017 at 9:04 pm

    Could u make this over night and then bake in the am or will it get to soggy?

    Reply
    • Christy Gossett says

      November 28, 2017 at 12:40 pm

      You'll really want to bake it the night before and reheat portions in the morning for best results according to the recipe. We hope you love it!
      Reply
  23. Stacey says

    December 23, 2017 at 8:45 am

    Can i omit the eggs & if so, is there a substitute that can be used?
    Reply
    • Christy Gossett says

      December 27, 2017 at 9:55 am

      There are egg substitutes at your local grocery store. You can use one of these in place of the egg.
      Reply
  24. Bernadine Fortner says

    January 6, 2018 at 11:33 am

    The baked oatmeal was great and easy to put together

    Reply
  25. Aishah says

    October 10, 2018 at 7:37 pm

    So good! I excluded the berries altogether, and didn't add the pecans either. Baked at 375 for 40 minutes. This is the third day I am eating it. Thank you!!!
    Reply
    • Christy Gossett says

      October 11, 2018 at 12:18 pm

      We're so glad you love it too! The fact that the recipe is so versatile is probably the best part about it.
      Reply
  26. Mel says

    November 27, 2018 at 8:27 pm

    Sooo amazing! We ate every bite. I used frozen berries and it worked well. Next time I'll use less brown sugar- it was a tad bit too sweet.

    Reply
    • Christy Gossett says

      November 28, 2018 at 11:25 am

      Glad you enjoyed it! And, yes, the lovely part about these kinds of breakfasts is that they are so customizable!
      Reply
  27. tina lamonica says

    January 15, 2019 at 11:24 pm

    can we use almond milk instead of dairy?

    Reply
    • Christy Gossett says

      January 16, 2019 at 10:09 am

      Definitely!
      Reply
  28. Megan says

    February 27, 2019 at 7:44 pm

    Awesome recipe!! We made exactly as described. We ate some fresh out of the oven and will try warming it up for breakfast. There’s plenty of brown sugar in this recipe. Because I’m watching our sugar intake, I think I’ll try 1/2 cup of brown sugar next time.
    Reply
  29. Angela says

    March 17, 2019 at 7:33 am

    How do you suggest reheating it?
    Reply
    • Christy Gossett says

      June 19, 2019 at 1:34 pm

      It heats just fine in the microwave!
      Reply
  30. Heather says

    May 1, 2019 at 1:09 pm

    Absolutely delicious... would be nice to have a nutritional facts and serving amount, though. Thank you so much for this recipe. xoxo

    Reply
  31. Suzanne says

    June 12, 2019 at 2:51 pm

    This looks so good! What a great breakfast meal prep or brunch dish for a crowd!
    Reply
  32. Vanessa says

    June 12, 2019 at 2:52 pm

    Thanks for sharing! Does it keep long?
    Reply
    • Christy Gossett says

      June 13, 2019 at 1:01 pm

      Keep it stored in the refrigerator, covered, and it will keep for 3-4 days.
      Reply
  33. Abby says

    July 10, 2019 at 7:19 pm

    This is the best for breakfast! I have it almost every day!

    Reply
  34. Marsha says

    November 23, 2019 at 12:05 pm

    Thank you for this recipe! I am a homeschooler, and see baked oatmeal recipes all the time, but this is by far the best I have seen and tried it. Even my husband ( a non-oatmeal person) liked it! Will try everyones variation. This is a keeper!

    Reply

Trackbacks

  1. Around My Table August 2015 | Celebrating Sweets says:
    August 31, 2015 at 12:01 pm
    […] shared my recipe for Baked Oatmeal (pictured below) on SoFab Food this month. It’s a great […]
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