Start your morning with this easy oatmeal bake—a hearty, delicious, and toddler-approved breakfast that keeps the whole family fueled for the day! Made with simple, wholesome ingredients, this baked oatmeal is easy to prep ahead and perfect for busy mornings. It’s naturally sweetened, customizable with your favorite mix-ins, and packed with protein to keep everyone satisfied.
I love making this in the fall or winter as a warm breakfast that can be prepped ahead of time for busy weeks, but honestly it’s great year-round!
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Ingredients
- old-fashioned rolled oats
- greek yogurt (can sub for mashed banana, pumpkin puree, or applesauce or dairy-free yogurt if needed)
- milk of choice
- eggs (can sub with flax eggs)
- butter (can omit or sub with olive oil or DF alternative)
- maple syrup or honey (optional)
- chia seeds
- vanilla extract
- baking powder
- salt
See recipe card for quantities.
Instructions
- Preheat & Prep – Preheat the oven to 350°F (175°C) and grease an 8×8-inch or 9×13-inch (cooking time will vary) baking dish. Can use muffin tin if wanting to make oatmeal muffins instead, here’s my favorite silicone muffin pan.
- Mix Wet Ingredients – In a large bowl, whisk together Greek yogurt, milk, eggs, melted butter/ghee, maple syrup (or honey), and vanilla extract.
- Combine Dry Ingredients – Add rolled oats, baking powder, salt, and chia seeds (if using) to the wet mixture. Stir until well combined.
- Bake – Pour the mixture into the prepared baking dish and spread evenly. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Cool & Serve – Let cool for 5-10 minutes before slicing. Enjoy warm or at room temperature!
Hint: if you want to up the protein in this for yourself (not little ones), feel free to add in a scoop of protein powder
Substitutions
- gluten-free – be sure to use gluten-free rolled oats
- dairy-free – sub greek yogurt for mashed banana, pumpkin puree, or applesauce or DF yogurt if needed); omit or sub out the butter for DF alternative or olive oil
- egg-free – sub the eggs for flax or chia eggs (1 tablespoon ground seeds + 3 tablespoon warm water)
Variations
There are SO many ways you can change this up by doing different mix-ins! Add ½ cup total of whichever mix-ins:
- dark chocolate chips + banana slices
- white chocolate chips + berries
- dried fruit + chopped nuts
- mini choco chips + mini M&Ms + chopped nuts
- lemon juice/zest + poppy seeds
- white chocolate chips + pumpkin seeds
Equipment
All you need is either a rectangle or square baking dish, or a muffin pan if wanting to turn this bake into muffins for an easy breakfast grab.
This ceramic rectangle pan is one of my favorite baking dishes! If you’re wanting to turn this into oatmeal muffins, I love using a silicone muffin pan for easy pop out.
Storage
Refrigerator – Store leftovers in an airtight container for up to 5 days. Reheat in the microwave for 20-30 seconds before serving.
Freezer – Slice into individual portions, wrap in plastic wrap, and store in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge or warm in the microwave.
Tiff Tip
The key to a perfect oatmeal bake is letting it rest for at least 10 minutes after baking! This helps it set properly, making it easier to slice while keeping that soft, chewy texture.
FAQ
Yes! It’s a great source of fiber, complex carbs, and nutrients—especially when made with minimal added sugar and whole food ingredients.
Store in the fridge for up to 5 days in an airtight container. For longer storage, freeze individual portions for up to 3 months and reheat as needed.
Yes! Assemble and refrigerate overnight, then bake in the morning. Or bake in advance, store, and reheat for a quick breakfast.
Related
Looking for other recipes like this? Try these:
Recipe
Baked Oatmeal
Equipment
Ingredients
- 2 ½ cups old-fashioned rolled oats gluten-free if needed
- 1 cup plain or vanilla greek yogurt can sub with mashed banana, pumpkin puree, applesauce, or dairy-free yogurt
- 1 cup milk of choice
- 2 eggs can sub with flax egg or other alternative
- 2 tablespoon butter melted, can omit if desired
- ¼ cup maple syrup or honey omit for littles under 2 yo
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt can omit
- 1 tablespoon chia seeds optional
- cinnamon optional, measure with your heart
Instructions
- Preheat & Prep – Preheat the oven to 350°F (175°C) and grease an 8×8-inch or 9×13-inch (cooking time will vary) baking dish. Can use muffin tin if wanting to make oatmeal muffins instead, here's my favorite silicone muffin pan.
- Mix Wet Ingredients – In a large bowl, whisk together Greek yogurt, milk, eggs, melted butter/ghee, maple syrup (or honey, if using), and vanilla extract.
- Combine Dry Ingredients – Add rolled oats, baking powder, salt, and chia seeds (if using) to the wet mixture. Stir until well combined.
- Bake – Pour the mixture into the prepared baking dish and spread evenly. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Cool & Serve – Let cool for 5-10 minutes before slicing. Enjoy warm or at room temperature!
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