Baked Oatmeal

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Intensity Level: Low (Simple mixing & baking – great for beginners!)
Yield: 6 servings
Dietary Notes: Vegetarian, Dairy-Free Option, Refined Sugar-Free

This isn’t your average bowl of stovetop oats. Baked oatmeal is the love child of a warm pudding, a soft breakfast cookie, and a classic oat porridge. It has a custard-like interior with slightly crisp, chewy edges. This version is naturally sweetened with ripe bananas and pure maple syrup, spiced with cinnamon, and packed with cozy flavors.

Whether you meal prep for a busy week or need a hands-off Sunday breakfast, this recipe delivers steady energy without a sugar crash.

Why You’ll Love This Recipe

• Low Intensity: No standing over a stove. Just stir, pour, bake.

• Meal Prep Hero: Stays moist for 4–5 days in the fridge.

• Customizable: Swap mix-ins based on your mood or pantry.

Ingredients

Dry Ingredients

• 3 cups (240g) old-fashioned rolled oats (use certified gluten-free if needed)

• 1 tsp baking powder

• 1 ½ tsp ground cinnamon

• ½ tsp fine sea salt

Wet Ingredients

• 2 large ripe bananas (about 1 cup mashed)

• ¼ cup (60ml) pure maple syrup (or honey)

• 1 ¾ cups (420ml) unsweetened almond milk (or any milk)

• 2 large eggs, lightly beaten

• 2 tbsp melted coconut oil (or unsalted butter)

• 2 tsp vanilla extract

Mix-Ins & Topping

• ½ cup chopped walnuts or pecans

• ¼ cup dark chocolate chips (optional but glorious)

• For topping: Extra banana slices, a drizzle of maple syrup, or a dollop of Greek yogurt

Equipment Needed

• 8×8 or 9×9 inch baking dish

• Large mixing bowl

• Whisk

• Rubber spatula

Instructions

1. Preheat & Prep (Intensity: Low)

Preheat your oven to 375°F (190°C). Lightly grease your baking dish with coconut oil or line it with parchment paper (this makes cleanup effortless).

2. Mash the Bananas (Intensity: Low)

In your large mixing bowl, mash the two ripe bananas with a fork until they form a smooth, loose paste. Small lumps are fine – they melt into sweet pockets as it bakes.

3. Combine Wet Ingredients (Intensity: Low)

To the mashed bananas, add the maple syrup, almond milk, beaten eggs, melted coconut oil, and vanilla extract. Whisk everything together until fully combined and slightly frothy.

4. Add Dry Ingredients (Intensity: Low)

Sprinkle the rolled oats, baking powder, cinnamon, and sea salt directly over the wet mixture. Stir with a rubber spatula until every oat is coated and the batter looks wet but thick. (Pro tip: Let it sit for 5 minutes here if you have time – the oats will absorb liquid for an even creamier texture.)

5. Fold in Mix-Ins (Intensity: Low)

Reserve 2 tablespoons of the walnuts and chocolate chips for the topping. Fold the rest into the oatmeal batter until evenly distributed.

6. Transfer & Top (Intensity: Low)

Pour the mixture into your prepared baking dish. Smooth the top with your spatula. Sprinkle the reserved walnuts and chocolate chips over the surface. For extra visual appeal, lay a few thin banana slices on top.

7. Bake (Intensity: None – let the oven work)

Place the dish on the middle rack and bake for 35 minutes. You’ll know it’s ready when the edges are golden brown, the center is set (not jiggly), and a toothpick inserted into the middle comes out clean or with moist crumbs (not wet batter).

8. Cool & Serve (Intensity: Low)

Let the baked oatmeal cool in the dish for 10 minutes. This is critical – it finishes cooking from residual heat and firms up so you can cut clean slices. Serve warm as is, or with a splash of extra milk, a spoonful of yogurt, or a drizzle of almond butter.

Time & Intensity Breakdown Summary

Nutrition Information (per serving, 1/6 of recipe)

Calculated using rolled oats, almond milk, maple syrup, 2 eggs, coconut oil, walnuts, and no chocolate chips.