Baked Oatmeal

Food prep is what I live for right now.

Toddlers + working full time means everything needs to be done during naps on my days off.

I usually cook steel cook oats during food prep for the boys to have as a breakfast option during the week. This week I had a ton of fruit leftover that was on its last day so I decided to do a fruit baked oatmeal to share. Baked oatmeal is so versatile, easy, and can be kept in the refrigerator for up to 5 days.

This takes no time at all and will be an easy breakfast for the week. And for me included!

Baked Oatmeal

  • Difficulty: Easy
  • Print


  • 3 cups old fashioned oats
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 3 eggs
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 3 cups milk
  • 2 cups fresh fruit, chopped (strawberries, blueberries, peeled apple, peaches, banana)
  • 1 T. softened butter
  1. Preheat oven to 325 degrees.
  2. Mix together oats, baking powder, salt, and cinnamon in a bowl.
  3. In a bigger bowl whisk eggs, syrup, applesauce, and milk.
  4. Add the dry ingredients into the wet along with your chopped up fruit. Mix together until everything comes together.
  5. Take a 2 quart baking dish and spread your softened butter all over-do NOT skip this step. I usually almost always just spray my pan but using butter here gives the bottom layer of the oatmeal a deliciousness you don’t want to miss out!
  6. Pour your oatmeal mix into your prepared pan and bake for about 50 minutes until golden brown and the center is set.
  7. Eat warm out of the oven, or completely cool and store in the refrigerator to cut off pieces to rewarm for a super quick breakfast.

Hope you enjoy this as much as we do. This is such a great recipe that can easily be doubled to serve when you have guests over. Or the perfect Mother’s Day breakfast to serve to everyone!

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