Some mornings need a breakfast that feels warm and familiar without creating extra work. This Easy 1-Bowl Baked Oatmeal fits naturally into that kind of routine. Everything is mixed in one bowl, baked until softly set, and sliced into portions that reheat well for days.
Baked oatmeal behaves differently than stovetop oats. The eggs and milk create a custard-style base, allowing the oats to soften evenly while holding their shape. As the berries bake, they release just enough moisture to flavor the oatmeal without making it wet or heavy. The result is a breakfast that stays tender, slices cleanly, and tastes just as good reheated as it does fresh from the oven.
This recipe works well for family breakfasts, weekday meal prep, or any morning when time is short but a warm meal still matters.
Why You’ll Love This Recipe
This baked oatmeal is designed to be straightforward. There are no extra bowls, no complicated steps, and no special equipment involved.
The texture is the main difference. Instead of loose or spoonable oatmeal, this version bakes into soft slices with a creamy center and lightly set edges.
It is also flexible. You can change the fruit, adjust the sweetness, or use dairy-free ingredients without affecting how it bakes.
Once you recognize how the center should look when it comes out of the oven, the results stay consistent every time.
Ingredients
- 1¾ cups milk
- 2 large eggs
- ½ cup pure maple syrup
- ¼ cup melted butter or coconut oil
- ¼ cup unsweetened applesauce or mashed banana
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups fresh or frozen mixed berries
- ½ cup chopped nuts (optional)
Before you begin, read through the recipe and prepare all ingredients and cookware in advance. Baking times and results may vary depending on pan size, oven performance, and ingredient temperature.
How to Make 1-Bowl Baked Oatmeal
Preheat the oven to 350°F (177°C) and grease a 9×9-inch or 11×7-inch baking dish. Place the oven rack in the lower-middle position so the oatmeal bakes evenly.
In a large bowl, whisk together the milk, eggs, maple syrup, melted butter, applesauce, vanilla, and salt until smooth.
Add the rolled oats, baking powder, and cinnamon. Stir just until combined. Overmixing can make the texture dense.
Fold in the berries. If using frozen fruit, add it straight from the freezer to avoid excess moisture.
Pour the mixture into the prepared pan and spread evenly. Bake until the edges are set and the center looks softly firm, about 30–35 minutes.
Let the oatmeal rest for 5 minutes before slicing so it finishes setting without drying out.
Serving Ideas
Serve warm as-is or with a spoonful of plain Greek yogurt. A light drizzle of maple syrup or fresh fruit works well if you prefer extra sweetness. For a heartier breakfast, pair with eggs or a simple fruit salad.
Storage and Make-Ahead Tips
Refrigerator
Store covered for up to 7 days.
Reheating
Warm individual portions in the microwave for 60–90 seconds, or reheat the pan covered at 350°F until heated through.
Freezing
Slice, wrap individually, and freeze for up to 2 months. Thaw overnight before reheating.
Helpful Tips
- Do not mix the batter ahead of time. The oats will absorb liquid and dry out.
- Use old-fashioned rolled oats only. Quick oats soften too quickly.
- Remove the oatmeal when the center is just set. Overbaking causes dryness.
Common Mistakes
- Using quick oats
- Baking until the center is fully firm
- Skipping fat, which keeps the oatmeal tender
- Thawing frozen berries before adding them
Frequently Asked Questions
Can I bake this in a muffin pan?
Yes. Divide into a greased 12-cup muffin pan and bake for 28–30 minutes until set.
What can replace the eggs?
Use an extra ⅓ cup unsweetened applesauce or mashed banana. The texture will be softer but still sliceable.
Can I reduce the sweetener?
Yes. Reducing maple syrup to ⅓ cup still produces a balanced result.
How do I know it’s done?
The edges should be firm and the center should jiggle slightly but not look wet.
Can I add protein powder?
Yes, but add a small amount and increase the milk slightly to keep the batter pourable.
Conclusion
This Easy 1-Bowl Baked Oatmeal fits naturally into everyday mornings. It is practical, reliable, and comforting without feeling heavy or complicated. Whether eaten fresh or reheated throughout the week, it delivers consistent texture, balanced sweetness, and dependable results.
Recipe Card
1-Bowl Baked Oatmeal
Author: Isaac Blogger
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 9 servings
Description
A soft, creamy baked oatmeal made in one bowl. Perfect for make-ahead breakfasts, family mornings, and easy meal prep.
Ingredients
- 1¾ cups milk
- 2 large eggs
- ½ cup pure maple syrup
- ¼ cup melted butter or coconut oil
- ¼ cup unsweetened applesauce or mashed banana
- 3 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups mixed berries
Instructions
- Preheat oven to 350°F (177°C). Grease a baking dish.
- Whisk wet ingredients in a large bowl.
- Stir in oats, baking powder, and cinnamon.
- Fold in berries and pour into pan.
- Bake until the edges are set and the center looks softly firm, about 30–35 minutes.
- Rest 5 minutes before serving.
Storage
Refrigerate up to 7 days or freeze individual portions.
Nutrition (Per Serving, Approximate)
Use this exact block in the recipe card:
- Calories: 320
- Carbohydrates: 46 g
- Fat: 12 g
- Protein: 9 g
- Fiber: 5 g
- Sugar: 18 g
- Sodium: 190 mg
Nutrition Disclaimer (required):
Nutrition information is provided as an estimate only and may vary based on ingredients, brands, and portion sizes.
