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GET IT NOWMy Baked Oatmeal Recipe Tastes Like (Healthy) Dessert For Breakfast
With all the time I spend creating healthy recipes and this food blog, I’m often up late and my kids grab their own breakfast in the morning. So, I always need new meal prep ideas to make for them the night before — or the weekend before. Here’s why a big batch of this baked oatmeal recipe is perfect:
- Sweet, cozy flavor – Think comforting baked oats laced with creamy peanut butter and a touch of warm cinnamon and vanilla, all dotted with sweet dried cranberries and crunchy pecans. Total healthy-dessert-for-breakfast vibes!
- Customizable texture – You can make my healthy baked oatmeal with a soft, fluffy texture like bread pudding, or bake it for longer to make it firm and chewy.
- Quick and easy, with simple ingredients – I can throw this together in half an hour, without a last-minute grocery run.
- Feel good breakfast – Many baked oatmeal recipes are actually loaded with sugar. Mine has just 2.8 grams per serving, with a balance of protein, fiber, whole grains, and healthy fats. It’s also gluten-free, with dairy-free and nut-free options.
- Family friendly – My kids enjoyed 4 batches of this in a matter of a few weeks while I tested the recipe! (I did have to make a section without the pecans for my youngest. 😉) This is also a wonderful make-ahead brunch for holidays, like Christmas or Mother’s Day.
While I mix it up with other staples like breakfast muffins, overnight oats, and egg bites, this oatmeal bake is always in my rotation. Make it with me and I think it’ll become one of your family faves, too!
Ingredients & Substitutions
Here I explain the best ingredients for my healthy baked oatmeal recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Oats – I recommend rolled oats like this for the best texture. Quick oats at okay, but skip steel-cut oats because they’re too dense.
- Peanut Butter – I originally made this baked oatmeal recipe with this sugar-free cookie butter (and my daughter still prefers it over pb), but since we don’t always have it and you might not either, I changed the recipe to peanut butter. Feel free to use the cookie butter or sunflower seed butter for nut-free options! Otherwise, you can also swap in almond butter or really any other nut butter.
- Maple Syrup – You don’t need this if using cookie butter, but I recommend it for sweetness if you choose nut (or seed) butter. I prefer Wholesome Yum Zero Sugar Maple Syrup to avoid added sugar. I’ve also tried granulated sweetener (Besti) and while I don’t usually suggest replacing liquid sweeteners with dry ones, it works fine in this recipe.
- Eggs – For structure. Flax eggs work well as a substitute. You can also swap in a mashed banana, but I find it doesn’t hold together as well.
- Milk & Butter – For moisture. For a dairy-free option, use a plant-based milk (like almond milk, coconut milk, or hemp milk) and coconut oil. If you want extra protein, replace half of the milk with Greek yogurt or even blended cottage cheese (similar to my protein oatmeal).
- Baking Powder – Makes the baked oatmeal fluffier and less dense.
- Flavor Boosters – Vanilla extract (I like this brand) and cinnamon. Nutmeg makes a nice addition if you want to add a pinch.
- Add-Ins – Dried cranberries (I make my own dried cranberries without sugar) and chopped pecans. Walnuts, hazelnuts, sunflower seeds, or pepitas are great, too.
How To Make Baked Oatmeal
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, stir together the oats, baking powder, cinnamon, and salt.
- Whisk the wet ingredients. In another bowl, whisk the eggs, peanut butter or cookie butter, maple syrup (if you’re adding it), melted butter, and vanilla, until smooth. Then, stir in the milk.
- Combine. Pour the wet ingredients into the dry and give it a good stir. There will be extra liquid, which is normal.
- Add the extras. Fold in the cranberries, pecans, or whatever mix-ins you’re using.
- Bake. Pour the oat mixture into a greased baking dish (this is the perfect size) and spread. Bake oatmeal until it’s as firm or soft as you like. I usually prefer the longer bake as shown here — see my tips below. Feel free to drizzle on extra nut butter and/or sprinkle on more nuts and cranberries at the end!
My Recipe Tips
- Use room temperature ingredients, particularly the eggs and milk. Everything mixes more evenly this way, and it prevents the butter from solidifying.
- I don’t recommend making this batter ahead. If you let it sit too long, the oats soak up all the liquid, and your baked oatmeal will turn out either mushy or dry (or somehow both, ha).
- Do you need to line your pan? I like this square baking dish and find it doesn’t stick even if I don’t line it, but if yours is metal, I recommend lining it with parchment paper. Don’t use foil, because it’ll stick.
- Watch the baking time. Firm baked oatmeal like my pictures here take a bit longer than soft and fluffy ones, but it can also vary depending on your oven and the material of your pan, so check on them. They will be dry if you overbake!
- Want a bigger batch? When I want to use a larger 9×13 pan for a crowd, doubling the recipe makes just the right amount.
- Add-in variations: Sometimes I replace the cranberries with fresh blueberries or chocolate chips (these sugar-free ones are my fave). Diced apples also work well with the cinnamon here.
Baked Oatmeal (Easy, Healthy Recipe)
My healthy baked oatmeal recipe tastes like dessert for breakfast, with flavors of cinnamon, maple, and peanut butter. Ready in 30 minutes!
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Ingredients
Tap underlined ingredients to see the ones I use.
Baked Oatmeal:
Optional Add-Ins:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Grease a square baking dish (this one is the perfect size).
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In a large bowl, stir together the rolled oats, baking powder, cinnamon, and salt.
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In a medium bowl, whisk together the eggs, peanut butter, maple syrup, melted butter, and vanilla, until smooth. Whisk in the milk.
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Add the wet ingredients to the dry ingredients and stir to combine.
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Fold in the dried cranberries and/or pecans, if using.
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Transfer the mixture to the baking dish and spread evenly.
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Bake for 18-20 minutes (until the center is almost set) for soft baked oatmeal, or 22-24 minutes (until the center is completely set and golden brown) for firm baked oatmeal.
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If you like, drizzle the top with more peanut butter (or cookie butter) and sprinkle with more nuts and cranberries if you like.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/9 of the entire pan
- Tips: Check out my recipe tips above to help you get the best texture in your baked oatmeal (whether you like it firm or soft), without any mushiness or dryness. I also have a few variations for different flavors.
- Storage: I just cover the pan when I meal prep this for a larger crowd, but otherwise leftovers keep better in an airtight container. Store in the fridge for up to 4-5 days.
- Reheat: For a soft texture, cover with a damp paper towel and microwave in 15-second bursts.
- Freeze: Wrap in plastic wrap and freeze for up to 3 months. I recommend thawing before you reheat.
- Notes on nutrition info: I calculated this based on how I’ve been making it lately: with 2% milk, peanut butter, zero sugar maple syrup, and sugar-free dried cranberries. It will be different if you make any swaps.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Baked Oatmeal Recipe
15 Comments
Amy
1Very good! Made mine with peanut butter and added granulated Besti to it.
Maya | Wholesome Yum
0Thank you, Amy! I’m glad you liked it!
Donna
0Super easy to make! My daughter really loved it and she’s made it several times since then with some variations.
Wholesome Yum D
0That’s so great to hear, Donna! I love that your daughter enjoyed it so much she’s been making it herself with her own twists. That’s the best kind of recipe!
Hanna
0Great breakfast that the kids helped with! We added walnuts and butterscotch chips, knowing they would want something sweeter. I have an 8*8 so it took closer to 45 minutes and I did turn it up to 375 towards the end. All 3 kids are happily eating it!
Wholesome Yum D
0That sounds wonderful, Hanna! So happy all three kiddos enjoyed it!
Nita D Freer
0I followed the directions but after 22 mins, they were firm-ish, edges looked great, waited another 20 mins or so and cut me a corner…..whaaa it isn’t at all firm. It fell apart trying to get it out. (Tastes great tho!) Will now put the dish in the refrig and try for a piece later. I’m at high altitude but made no adjustments. Wish I knew what happened.
Maya | Wholesome Yum
0Hi Nita, I don’t live at high altitude so I can only test in my environment at sea level. High altitude usually needs a shorter baking time though, so I’m not sure what happened. Was your baking dish smaller than mine? Either way, I would definitely check the texture to see if it’s as firm as you like and bake until it reaches that point. I’m glad you liked the taste otherwise. A 2-star rating seems a bit harsh.
Susan
0Made this yesterday for my weeks breakfast. So easy to make and so tasty. i substituted blueberries for the cranberries. definitely have to make this again.
Betsy O'Berry
0What would be a substitute for the ChocZero Cookie Butter? Regular butter? Peanut butter? Would like to try this recipe without investing in an ingredient I may never use again.
Wholesome Yum D
0Hi Betsy, Cookie butter is more like peanut butter than regular butter.
Susan
0I used peanut butter the 2nd time I made this, and it was ok, but the cookie butter is much better in this recipe.
Paula K
0My new go-to breakfast! My family loves this, with and without the cranberries!
Andie
0This recipe is a great meal prep recipe! I made a huge batch and kept it in the fridge and my kids loved it!
Matt
0So yummy! I love a good baked oatmeal recipe and this one is spot on. Easy to make and the texture and taste are so great.