Baked Oatmeal
This easy oatmeal bake is a nutritious, make-ahead breakfast packed with fiber and protein! Lightly sweetened and customizable, it’s perfect for busy mornings. Serve warm, cold, or on the go for a satisfying start to your day!
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 8x8-inch or 9x13-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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