Can I use quick oats instead of old-fashioned oats?

While old-fashioned oats provide the best texture, quick oats will work in a pinch. The texture will be softer and less distinct, and you might need to reduce the liquid slightly (about 2-3 tablespoons less milk) since quick oats absorb more moisture.

How can I make this recipe vegan?

This recipe converts beautifully to vegan! Replace the eggs with an additional 1/3 cup of mashed banana or applesauce, use plant-based milk, and substitute the butter with melted coconut oil. The texture will be slightly different but equally delicious.

Can I reduce the amount of sweetener?

Absolutely! You can reduce the maple syrup to 1/3 cup without significantly affecting the texture. If using very ripe bananas or sweet fruits like ripe peaches, you could potentially reduce it even further to 1/4 cup.

My family has different breakfast schedules. What's the best way to serve this throughout the week?

One of the beauties of this recipe is its flexibility! Cut the cooled oatmeal into portions and store them in the refrigerator. Family members can reheat individual servings as needed throughout the week. It tastes great cold too, making it perfect for truly rushed mornings.

1-Bowl Baked Oatmeal Recipe

Description

This 1 Bowl Baked Oatmeal is a fuss-free, wholesome, and delicious breakfast option that comes together in minutes. Packed with nutritious oats, fresh or frozen berries, and lightly sweetened with maple syrup, this baked oatmeal is soft, moist, and perfect for meal prep. Enjoy it warm or cold, on its own, or with your favorite toppings like yogurt, nuts, or fresh fruit. It’s family-friendly, customizable, and makes busy mornings a breeze!

Ingredients

Units Scale

Wet Ingredients

1 and 3/4 cups (420ml) milk (dairy or nondairy)
2 large eggs
1/2 cup (120ml) pure maple syrup
1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
1/4 cup (60g) unsweetened applesauce or mashed banana
1 teaspoon pure vanilla extract

Dry Ingredients

3 cups (255g) old-fashioned whole rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt

Add-ins

1 and 1/2 cups (225g) fresh or frozen mixed berries (do not thaw)
Optional for topping: 1/2 cup chopped walnuts or pecans

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Instructions

Preheat the Oven
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×9 inch or 11×7 inch baking pan with nonstick spray. Ensure you use the correct pan size as an 8×8 inch pan is too small.
Mix the Ingredients
In a large mixing bowl, whisk together all the wet and dry ingredients. Make sure to combine thoroughly to ensure everything is evenly distributed.
Assemble in Pan
Pour the oat mixture into the prepared baking pan. If using nuts for topping, sprinkle them evenly over the surface or stir them into the mixture.
Bake the Oatmeal
Bake the oatmeal for 35 minutes or until the center appears almost set. This will result in a soft, moist oatmeal texture. For a firmer and drier oatmeal, bake until the center is fully set.
Serve and Store
Cool the oatmeal for about 5 minutes before serving. Slice or spoon to serve as desired, perhaps with a dollop of yogurt. Store leftovers tightly covered in the refrigerator for up to 1 week.

Notes

Make-Ahead Instructions: Bake, cool completely, and refrigerate for a quick breakfast all week. Reheat in the microwave or at 350°F (177°C) for 10 minutes. To freeze, bake and cool completely, then freeze in an airtight container for up to 3 months. For convenience, divide into bars and individually wrap for easy grab-and-go servings.
Substitutions:
- Replace eggs with 1/3 cup unsweetened applesauce or mashed banana for a vegan option.
- Substitute melted coconut oil for butter to make it dairy-free.
- Swap berries with chopped apples, peaches, pears, or bananas, or add 1 cup chocolate chips, dried cranberries, or nuts.
- Use pure maple syrup for the best flavor, though honey or brown sugar works too.
Oats: Use whole rolled oats for the best texture. Quick oats will absorb more liquid and may dry out the baked oatmeal. If using steel-cut oats, soak them in the milk for 20 minutes, then proceed with the recipe and extend the bake time slightly.
Storage: Do not prep the batter ahead of time without baking as the oats will absorb too much moisture.

Nutrition

Serving Size: 1 slice
Calories: 235
Sugar: 10g
Sodium: 120mg
Fat: 8g
Saturated Fat: 3.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 6g
Cholesterol: 50mg