Baked Oatmeal
This wholesome one-bowl baked oatmeal combines rolled oats, berries, and maple syrup into a comforting breakfast bake with a golden surface and tender custardy center.
Equipment
- 9x9 inch square pan
- Glass Mixing Bowls
- Whisk
Ingredients
- 1 and 3/4 cups (420ml) milk dairy or nondairy
- 2 large eggs
- 1/2 cup (120ml) pure maple syrup
- 1/4 cup unsalted butter 4 Tbsp; 56g, melted and slightly cooled
- 1/4 cup (60g) unsweetened applesauce or mashed banana
- 3 cups (255g) old-fashioned whole rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 and 1/2 cups (225g) fresh or frozen mixed berries do not thaw
- 1/2 cup chopped walnuts or pecans optional for topping
Instructions
- Position your oven rack in the lower third of the oven, preheat to 350°F (177°C), and generously coat a 9x9-inch or 11x7-inch baking dish with nonstick cooking spray. Placing the pan in the lower third protects the delicate berry topping from browning too quickly while the center cooks.
- Whisk the milk, eggs, maple syrup, melted butter, applesauce, rolled oats, baking powder, cinnamon, vanilla, salt, and mixed berries together in a large bowl, then pour the batter into the prepared dish and scatter the optional nuts over the surface. The mixture will look quite wet at this stage, but the oats will rapidly absorb the liquids as they heat.
- Place the dish in the oven and bake for 35 minutes, checking to see if the center feels softly set and gently springs back when tapped. The edges should appear lightly golden, and the berry juices will bubble slightly along the sides of the pan.
- Remove the baking dish from the oven and allow it to rest undisturbed for 5 minutes before slicing and serving with yogurt. This brief cooling period gives the custardy interior time to firm up, ensuring clean slices that hold their shape on the plate.
Notes
Berry tip: If using frozen berries, do not thaw them before adding to the batter to avoid excess liquid and dark color bleeding.
Oven placement: Bake in the lower third of the oven to ensure the custard sets evenly without burning the fruit on the surface.
Doneness cue: The center should spring back lightly when pressed and no longer slosh, while the edges pull slightly away from the pan.
Storage: Allow slices to cool completely, then refrigerate in an airtight container for up to 1 week. Reheat in the microwave with a splash of milk for 45 to 60 seconds.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.