Baked Oatmeal is my favorite healthy breakfast: make-ahead friendly, whole family approved, and rich in macronutrients. This cinnamon baked oats recipe (made without bananas) comes together fast, with simple ingredients from the pantry. A great way to start your morning or enjoy as a healthy sweet treat or snack.
Want to Save This Recipe?
Enter your email & I’ll send it straight to your inbox. And you’ll get new recipes & tips each week.
A Baked Oatmeal Recipe The Whole Family Loves
Main Ingredients Needed
To make the simple recipe, you’ll need healthy ingredients found at any grocery store. And from this base recipe, you can customize the oatmeal mixture to create different flavors, from chocolate oats to fruity oatmeal.
- 2 cups old-fashioned oats (I like sprouted oats for easier digestion)
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon (adds natural sweetness and flavoring)
- 3/4 teaspoon salt
- 1 cup milk: whole milk, skim milk, or non-dairy milk: unsweetened almond milk, cashew milk, oat milk, or coconut milk
- 1/2 cup pure maple syrup or honey
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter or virgin coconut oil, melted
Equipment
- 1 large bowl for mixing the ingredients
- 9-inch baking dish for baking the oatmeal
Can I Use Quick Oats or Steel Cut Oats?
I don’t recommend using quick cooking oats or steel-cut oats.
Old-fashioned rolled oats will give you the best results. Any brand will work.
Quick oats may be used to make overnight oats, like tropical overnight oats, protein overnight oats, or overnight oats with frozen fruit. And steel cut oats, which have a coarse texture, are best for making hot oatmeal. Just don’t use them for this recipe.
Recipe Variation Ideas
- Protein Oatmeal: Add a serving (or two) of protein powder (chocolate or vanilla) to the dry ingredients. I love this protein powder: chocolate or vanilla.
- Flax Egg: The eggs act as a binder, so instead of mushy oatmeal, you end up with oatmeal you can cut and lift from the pan. The best option for egg-free oatmeal is to make a flax egg. To do this, combine 2 tablespoons of ground flax seeds + 5 tablespoons of warm water, let sit for 5 minutes. After letting the flax sit to gel, it should be whisked into the milk and other wet ingredients.
- Fresh Fruit or Frozen Fruit: Add 1 cup of fresh berries or frozen berries, peaches, or 1/2 cup chopped bananas to the batter before spooning into the pan for baking.
- Add Nuts: Add 1/2 cup chopped pecans or walnuts to the dry ingredients. Or, use pepitas (pumpkin seeds).
- Add Chocolate Chips: Mix 1/2 cup of chocolate chips into the batter. Or, sprinkle 2 tablespoons of chocolate chips over the top of the oatmeal before baking.
- Cake-Like Texture: For a cake-like texture, pulse the oat mixture (oats, baking powder, salt, cinnamon) in a food processor, or high speed blender, until blended (resembling oat flour) and combine with the wet ingredients. Then bake. Add a few minutes to the baking time, if needed, until firm on top. This will result in more of a fluffy texture (like a cake).
- Oatmeal Cups: Instead of using a casserole dish, make oatmeal cups for a single serve recipe in a muffin tin. Also perfect for the kids’ lunchbox or snacking.
7 Different Ways To Flavor This Recipe
- Apple Baked Oatmeal: Stir 1 cup chopped apples (no need to peel) into the batter.
- Lemon & Blueberry Oatmeal: Add the zest (grated rind) from 1/2 a fresh lemon and 1 cup fresh or frozen blueberries to the batter. Reduce the cinnamon or skip it.
- Raspberry Oatmeal: Add 1 cup fresh or frozen raspberries.
- Peach Oatmeal: Add 1 cup chopped peaches to the batter.
- Carrot Cake Oatmeal: Add 1/2 cup shredded carrots, along with 1/4 cup raisins and 1/4 cup chopped walnuts to the batter.
- Chocolate Oatmeal: Chocolate baked oats taste just like brownies, for breakfast! Add 1/4 cup cocoa powder to the batter and sprinkle 2 tablespoons chocolate chips over the top before baking.
- Chocolate Chip Baked Oatmeal: Add 1/2 cup chocolate chips to the batter. Or, use 1/2 cup chopped ripe banana and 1/2 cup chocolate chips!
Step By Step Recipe Instructions With Photos
Preheat the oven to 350F and grease a baking dish.
Step 1: Combine Ingredients
- Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt.
- Add the wet ingredients (milk, eggs, vanilla extract, and sweetener of choice) to dry ingredients and stir to combine.
- Finally, stir in the melted butter or coconut oil. You don’t want to stir the melted butter or coconut oil directly into the milk or you will have clumps-that’s why we’re adding it after the ingredients are mixed.
Step 2: Rest for 5 Minutes
Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.
Step 3: Bake for 30-35 Minutes at 350F
- Bake for 30-35 minutes, until the center is firm and edges are browned.
- The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm and edges haven’t browned, continue baking until ready.
- After removing from the oven, rest for at least 5 minutes before serving.
Favorite Toppings
- Drizzle maple syrup or honey over the top
- Add sliced bananas or favorite fruit over the top
- Top with a spoonful of almond butter, cashew butter, and peanut butter
- Serve in a bowl over greek yogurt with fruit (or chocolate protein yogurt which tastes like pudding!)
- Top slices with whipped cream (how to make homemade whipped cream, dairy or dairy-free)
Breakfast Pairing Suggestions: Pair this easy baked oatmeal with eggs (like hardboiled eggs, fluffy scrambled eggs, or egg casserole), yogurt bowls, chocolate protein yogurt, bacon, or a favorite smoothie.
How to Store, Freeze, Meal Prep, & Reheat
- Fridge: Store leftover baked oatmeal whole, in the casserole dish covered with foil, plastic wrap, or a lid. Or, cut the oatmeal into squares and store in an airtight container. Store in the fridge for up to 7 days.
- Freezer: Freeze cut bars in an airtight bag or container for up to 3 months. Defrost on the counter or in the fridge, enjoy at room temperature or reheat in the microwave or oven.
- Meal Prep: Make a pan on the weekend, cut into bars once cool, and store in the fridge or freezer for future breakfasts.
- Serve Cold, at Room Temp, or Warm: The best part is you can serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.
What Readers Say
“This was AMAZING!! My husband said it reminded him of something he would get at a bed and breakfast. We added apples and yogurt to ours.”
-STACI AMY
MORE DELICIOUS WAYS TO USE
Oats
Find easy and healthy breakfast ideas, from the fluffy scrambled eggs to einkorn muffins and overnight oats, in my breakfast section of the blog.
If you love this easy breakfast recipe, also try my brownie baked chocolate oats, baked oatmeal with blueberries, high protein overnight oats, oatmeal cups, tropical overnight oats, and chocolate protein yogurt bowls.
Simple Cinnamon Baked Oats (No Banana)
Equipment
- 9-inch baking pan for baking the oatmeal (the pan in the photo is slightly larger, which makes thinner bars)
- large mixing bowl for mixing the dry ingredients
- medium mixing bowl for mixing the wet ingredients
Ingredients
- 2 cups old-fashioned rolled oats (208g)
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon (optional, enhances the flavor and natural sweetness, may also be decreased for less cinnamon flavor)
- 3/4 teaspoon salt
- 1 cup milk of choice whole milk or a plant-based milk
- 1/2 cup maple syrup or honey
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons butter or virgin coconut oil, melted
Instructions
- Preheat oven to 350F and grease a 9-inch square baking dish with extra butter or oil. (I use this avocado spray.)
- Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt.
- To the dry ingredients, add the milk, eggs, vanilla extract, and sweetener of choice (honey or maple syrup). Stir to combine.
- Finally, stir in the melted coconut oil (or butter). You don’t want to stir the melted butter or coconut oil directly into the milk or you will have clumps-that’s why we’re adding it after the ingredients are mixed.
- Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.
- Optional: If you'd like to add 1/2-1 cup of frozen or fresh fruit, nuts, or chocolate chips, stir in your favorite mix-in now.
- Pour the oat mixture into the prepared baking dish. Smooth out the top of the oatmeal with your spoon or the back of a measuring cup. The mixture should be compact in the baking dish.
- Bake for 30-35 minutes, until the center is firm and edges are browned. The baking time will depend on the type of baking dish used: clear glass, ceramic, or metal.
- Let rest for at least 5 minutes before serving. The longer the oatmeal rests, the more compact and less crumbly it will be. This makes it easier to slice and serve in bars.
How to Serve:
- Drizzle maple syrup or honey over the top, add sliced bananas over the top, top with a spoonful of almond butter or peanut butter, serve in a bowl over greek yogurt, or top slices with whipped cream (how to make homemade whipped cream, dairy or dairy-free).
- If you love this recipe, try brownie chocolate baked oatmeal, baked oatmeal cups, baked oatmeal with blueberries, and high protein overnight oats next.
Notes
Fun Variations:
- Protein Oatmeal: Want to up the protein content? Add a serving (or two) of your favorite protein powder (chocolate or vanilla) to the dry ingredients. I love this protein powder: chocolate or vanilla.
- Chocolate Baked Oatmeal: Instead of fruit, use cocoa powder and chocolate chips.
- Apple Baked Oatmeal: Add 1 cup of chopped apples (no need to peel) to the batter before pour into the pan and baking.
- Blueberry Oatmeal: Add 1 cup frozen or fresh blueberries to the batter.
- Raspberry Oatmeal: Add 1 cup fresh or frozen raspberries.
- Peach Oatmeal: Add 1 cup of chopped peaches to the batter.
- Carrot Cake Oatmeal: Add 1/2 cup shredded carrots, along with 1/4 cup raisins and 1/4 cup chopped walnuts to the batter.
- Add Nuts: Add 1/2 cup chopped pecans or walnuts to the dry ingredients. Or, use pepitas (pumpkin seeds).
- Oatmeal Cups: Instead of using a casserole dish, make oatmeal cups for individual-size servings.
Nutrition
TAKE THE STRESS OUT OF HEALTHY MEALS
Free Weekly Meal Plan
Healthy recipes and time-saving strategies that make meal time easier. Join 18,000 families who are simplifying meals with my weekly meal plan.
Hi,
I haven’t made these yet, but am excited to do so. I just have two questions… how long do last before they go ‘bad’? Do they have to be refrigerated?
Thanks
Susan
Hey Susan, About 5-7 days in the fridge.
I had to leave a review on these. I have made this recipe twice now. I used almond milk instead of regular milk and I added in mini chocolate chips. This recipe is fantastic! Super simple and very tasty! I have recently had to go dairy free and gluten free due to health issues. I appreciate that you have a wide variety of recipes and plenty with dairy and gluten free options that actually taste great! Thank you!
So happy to hear that, Shelley! Thank you so much for sharing. Means a lot.
I tried this – I ended up with a nice, crispy topping on top of goo. It was *tasty*, but not edible as bars. Any ideas on what went wrong?
Hey Linda, I’m not sure what went wrong. I bake this recipe qeekly and haven’t had that happen yet. The only thing I can think of is…
Did you use old fashioned rolled oats? Quick oats or steel cut oats would cause this issue as they won’t absorb the liquid and bake into sliceable bars.
Yummy and an easy grab and go breakfast or snack. Added chocolate protein powder to up the protein!
Yay, Beth! So glad you liked it.
I make this every week. So good.
Baked oats are my favorite breakfast meal. Love rotating between this recipe and my chocolate baked oats (https://livesimply.me/brownie-chocolate-baked-oats/). This base recipe is such an easy one to customize. Let me know what you like to add to this recipe!