Recipe

Modern Baked Oatmeal

A quick, cozy baked oatmeal with crisp edges, a tender middle, and bright berry-lemon vibes. Meal prep friendly, kid approved, and built from pantry staples.

By Matt Campbell

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4.8

A golden-brown pan of baked oatmeal with blueberries and sliced bananas on top, fresh out of the oven on a wooden counter

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I love recipes that feel like breakfast and dessert shook hands and decided to be responsible. This modern baked oatmeal is that kind of situation: warm, cinnamon-scented, lightly sweet, and dotted with fruit so it feels bright instead of heavy.

It is also my favorite kind of low-drama meal prep. Stir everything in one bowl, bake once, and you have grab-and-go squares all week. Eat it warm with yogurt, cold straight from the fridge, or reheat it until the edges go crisp again. All options are correct.

A slice of baked oatmeal on a plate with a spoonful of Greek yogurt and a drizzle of maple syrup

Why It Works

Quick but not boring: One bowl, simple ingredients, and you still get big flavor thanks to cinnamon, vanilla, and a little lemon zest.
Great texture: The top bakes up lightly crisp while the center stays soft and spoonable.
Flexible sweetness: Maple syrup keeps it mellow. Add more if you want it dessert-sweet.
Meal prep champion: Slices cleanly, stores well, and reheats like a dream.
Easy to customize: Swap fruits, stir in chocolate, add nuts, or make it dairy free.

Pairs Well With

Storage Tips

Fridge: Let the baked oatmeal cool completely, then cover the pan or transfer squares to an airtight container. Refrigerate up to 5 days.

Freezer: Slice into portions, wrap individually, and freeze in a freezer-safe bag or container up to 3 months. This keeps the texture surprisingly nice.

Reheat:

Microwave: 30 to 60 seconds per square, depending on thickness.
Oven or toaster oven: 350°F for 8 to 12 minutes for those crisp edges.
From frozen: Thaw overnight in the fridge or microwave in short bursts until hot.

Pro tip: If it looks a little dry on day four or five, add a splash of milk before reheating. Instant rescue.

Common Questions

Is baked oatmeal actually healthy?

It can be. This version uses whole rolled oats, fruit, and moderate sweetener. If you want it lighter, use less maple syrup and add extra berries. If you want it more filling, add nuts or a scoop of protein powder.

Can I use quick oats instead of rolled oats?

Rolled oats give the best texture. Quick oats work in a pinch, but the result is softer and more cake-like. If using quick oats, reduce the milk by about 2 tablespoons and watch the bake time closely.

Can I make it dairy free?

Yes. Use unsweetened almond milk or oat milk and swap the butter for melted coconut oil or a neutral oil.

Can I make it egg free?

Yes. Replace each egg with a flax egg: mix 1 tablespoon ground flaxseed + 2 1/2 tablespoons water, rest 5 minutes, then use. The texture will be slightly more tender.

Why is my baked oatmeal gummy in the middle?

Most common causes are underbaking or cutting while it is piping hot. Bake until the center is set and a toothpick comes out mostly clean, then cool for at least 10 to 15 minutes before slicing.

Can I prep it the night before?

Yep. Mix the wet and dry separately, cover, and refrigerate. In the morning, combine, fold in fruit, and bake.

Or assemble everything in the baking dish and refrigerate overnight, then bake straight from the fridge with 5 extra minutes added. Note: an overnight rest softens the oats, so the texture bakes up a little more creamy, like cozy breakfast bread pudding, versus the more distinct oat texture you get when you bake it right away.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

8x8-inch baking dish (or 9x9 for a slightly thinner bake)
Mixing bowl
Whisk
Rubber spatula or spoon
Measuring cups and spoons
Zester (optional but great for the lemon)

I started making baked oatmeal when I realized I was basically paying coffee-shop money for a muffin that only made me hungrier. I wanted something cozy, not fussy, and still fun to eat. This version is my go-to because it hits all the right notes: cinnamon warmth, fruit brightness, and those crisp, caramelized corners that feel like a little reward for turning on the oven.

Also, I love that it forgives you. Slightly overripe bananas, a half-bag of frozen berries, that lonely handful of nuts in the pantry. Toss them in. Taste as you go. Breakfast does not need to be perfect to be excellent.