A classic breakfast recipe just got easier: Baked Oatmeal! It has all the ingredients you love, rolled oats, warming spices, along with chocolate chips! Perfect for a hot breakfast with little effort.
Wish you had an EASY recipe to make flavor-packed nutritious hot breakfast?
This easy Baked Oatmeal recipe serves up soul-warming comfort food in a satisfying form.
It’s a very flexible recipe, perfect for adding seasonal ingredients.
What is Baked Oatmeal?
It has the ingredients for regular oatmeal baked in the oven instead of being made on the stove top.
It’s a great recipe served warm to start the day!
The recipe makes multiple servings so can serve a family OR be stored and reheated (breakfast meal prep).
What is the Texture of Baked Oatmeal?
Instead of being loose and creamy like stove top made oats, when baked in the oven it has a chewy, soft and creamy consistency all in one.
It has a more substantial bite making it a satisfying hearty breakfast choice.
Recipe Ingredients & Best Tips
- Rolled oats – do not use Instant oats or ‘quick oats’ for this recipe. Old Fashioned Rolled Oats provide the right texture for the baked oatmeal and wholesome nutrition being an unprocessed oat. Regular or gluten-free rolled oats may be used.
- Walnuts – these give a great texture and flavor. If you have a different nut you love, substitute it!
- Baking powder
- Cinnamon and Nutmeg – homey fall spices makes this breakfast recipe comforting and satisfying.
- Kosher salt – my recommended salt because it’s a less salty flavored salt.
- grated Zucchini – this adds moisture and structure to the oatmeal. Do not squeeze or drain the zucchini. It won’t make the recipe taste like squash either!
- ripe Banana – use a banana that’s showing ripening spots for a sweeter and softer banana.
- Maple syrup
- Unsalted Butter or Coconut oil – use one of these, melted.
- Vanilla extract
- Milk – any type of milk can be used. Dairy milk, almond milk, coconut milk or oat milk all work.
- mini Chocolate Chips – mini chocolate chips are the perfect size to blend into the baked oatmeal and add just the right amount of chocolate.
Using grated zucchini is a delicious option to add more nutrients, moisture, structure without tasting like vegetables.
Fresh fruit or frozen berries could be substituted for a different flavor. Frozen blueberries are delicious!
Try soaking some dry fruits in boiling water with vanilla or some juice; drain and add the fruit.
Change up the nuts to give a different flavor too. Or mix in some chia seeds or hemp hulls for some crunch and protein.
Choose the milk you love.
You can even switch up the spices: ginger, mace, alspice, cardamom would all be great options.
Try honey or agave syrup instead of maple syrup.
How to Make it – Step-by-Step
STEP 1: Preheat the oven to 375 degrees F. Grease a 9-inch by 9-inch baking dish.
STEP 2: In a large bowl combine the dry ingredients: rolled oats, walnuts, baking powder, cinnamon, nutmeg and salt (photo 1). Stir to fully combine.
STEP 3: Add the wet ingredients: zucchini, mashed banana, maple syrup, eggs, melted butter(or melted coconut oil) and vanilla (photo 2). Stir to combine. Pour in the milk, stir to mix together.
STEP 4: Reserve 2 tablespoons of the chocolate chips and stir the rest in (photo 3). Spoon the oat mixture into the prepared baking dish and sprinkle the remaining chocolate chips on top (photo 4).
STEP 5: Bake for 40 minutes or until edges become golden brown and the middle is set. Cool before slicing.
Serve with a dollop of peanut butter or syrup on top.
How to Store it
Store sealed or covered in the refrigerator for up to 4 days.
How to Reheat
Reheat portions for 1 minute in the microwave.
Or cover the pan with foil and reheat in a 350-degree oven for 15-20 minutes or until heated through.
How to Freeze it
Cut the baked oatmeal into individual servings. Place them on a parchment lined rimmed baking sheet. Place in the freezer until frozen (1-2 hours).
Wrap the individually frozen servings in plastic wrap and place in a large freezer bag or container.
Take out servings as you need them. Thaw before reheating.
More Breakfast Recipes You’ll Love!
- Gingerbread Instant Pot Steel Cut Oats
- Raspberry Mocha French Vanilla Overnight Oats
- Chocolate Chip Muffins with Oats
- Pumpkin Oatmeal
Try these Recipes too!
- Blackberry Oatmeal Bars
- Peanut Butter Oatmeal Sandwich Cookies
- French Silk Pie with an Oatmeal Cookie Pie Crust
- Shortcut Cinnamon Caramel Apple Bars
- 2 cups Rolled oats regular or gluten-free
- ½ cup chopped Walnuts
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- ½ teaspoon Kosher salt
- 1 ½ cups grated Zucchini not squeezed/drained
- ¼ cup mashed ripe Banana about ½ a medium banana
- 2 tablespoons Maple syrup
- 2 Eggs lightly beaten
- 1 tablespoon melted Unsalted butter or melted coconut oil
- 1 ½ teaspoons Vanilla extract
- 1 ¼ cups Milk almond milk, oat milk, coconut milk or dairy milk may be used
- 1/3 cup mini Chocolate Chips
- Preheat oven to 375°F and grease an 9-inch by 9-inch baking pan (or similar sized baking dish).
- Place oats, walnuts, baking powder, cinnamon, nutmeg and salt in a large bowl. Stir to combine.
- Add zucchini, mashed banana, maple syrup, eggs, butter/coconut oil and vanilla extract and stir to combine.
- Pour in the milk and stir until all the ingredients are thoroughly combined.
- Fold all but 2 tablespoons of the chocolate chips into the mixture and transfer to the prepared baking dish.
- Sprinkle the remaining chocolate chips on top. Bake for about 40 minutes until edges turn golden brown and middle is set.
- Let cool before slicing. Serve as is or with a dollop of peanut butter, sun butter or syrup on top.
- Store in an air-tight container in the refrigerator for up to a week or freeze for up to 1 month.