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+ servings
A dish of baked oatmeal with blueberries and raspberries on top.

Baked Oatmeal

This recipe for baked oatmeal is a blend of oats with milk, sweetener, eggs and fresh berries, all baked together to golden brown perfection. Baked oatmeal is perfect for serving a brunch crowd and is great for meal prep and grab and go breakfasts.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 319kcal
Author Sara Welch


  • 4 1/2 cups old fashioned oats
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 cup brown sugar
  • 3/4 cup applesauce
  • 2 1/4 cups milk
  • 3 eggs
  • 4 1/2 tablespoons butter melted
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups berries such as blueberries and raspberries, divided use
  • cooking spray
  • maple syrup and berries for serving


  • Preheat the oven to 350 degrees F. Coat a 2 or 3 quart baking dish with cooking spray.
  • Add the oats, baking powder, cinnamon, brown sugar, applesauce, milk, eggs, butter and vanilla extract to a large bowl.
  • Stir until well blended.
  • Gently fold in 1 cup of the berries.
  • Pour the oatmeal mixture into the baking pan. Arrange the remaining berries over the top.
  • Bake for 40 minutes or until oatmeal is browned and cooked through.
  • Serve, topped with maple syrup and berries if desired.


  1. Baked oatmeal can be stored in a covered container in the refrigerator for up to 4 days.
  2. For freezer storage, place slices of oatmeal on a parchment lined sheet pan, then freeze until solid. Transfer the oatmeal slices to a freezer bag for longer term storage.
  3. To reheat, microwave an oatmeal slice for 30-40 seconds.


Calories: 319kcal | Carbohydrates: 45g | Protein: 9g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 103mg | Potassium: 346mg | Fiber: 4g | Sugar: 17g | Vitamin A: 355IU | Vitamin C: 0.2mg | Calcium: 139mg | Iron: 2.2mg