Tuesday, January 26, 2016

How To Make The BEST Baked Oatmeal

How-to guide for making the best baked oatmeal - get the recipe and step-by-step video at barefeetinthekitchen.com
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If you haven't yet tried baked oatmeal, you are missing out. This is the oatmeal that gets two thumbs up every time we make it. I'm showing you today how to make the BEST baked oatmeal; this is our all-time favorite oatmeal recipe.

My oldest son Sam has been making baked oatmeal on his own for a few years now. While I occasionally miss the baby days, there's nothing quite like having kids old enough to get a hot breakfast on the table without any help! This post could also be labeled "Baked Oatmeal for Beginners" or "a giant list of ways that we love eating oats."

My family has a well-known love affair with oatmeal. We'll happily eat oats simmered on the stovetop, slow-cooked in the crock-pot, baked into granola, cookies and breads. We like oatmeal in every way, shape, or form you can serve it. Muesli-style oats, nutty granolas, rich and creamy oats with sweet bites of fruit and melting brown sugarchewy baked oatmeal combinations; I doubt that I will ever turn down a warm oatmeal cookie.

With all of those varieties to choose from, I can still say, beyond any doubt, that our all time favorite way to make oatmeal for breakfast is BAKED. There is something about sweet and chewy baked oatmeal that is guaranteed to make you smile; whether you choose to make a simple recipe or load it up with your favorite fillings.

Side note: I'm having so much fun learning how to make recipe videos! I made this one over the weekend. My kids were little sous chefs and they enjoyed helping with it!

How To Make The BEST Baked Oatmeal
Yield: 6 servings
(printable recipe)

3 1/2 cups old-fashioned rolled oats
1/3 cup light brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon cinnamon
1/4 cup light flavored olive oil
3 eggs
1 1/2 cups milk
1 cup craisins or raisins (optional)

Preheat oven to 350°F. Grease a 10-inch pan with butter or coat with cooking spray. Combine the oats, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl. Stir to combine. Add the oil, eggs, and milk and stir to combine. Add the craisins and stir once more.

Scoop the oat mixture into the greased pan and bake for 30 minutes. The oatmeal should be lightly browned, slightly crisp on top and around the edges. A knife inserted will come out mostly clean with wet crumbs. Remove from the oven and let cool for 10 minutes before serving. Slice into servings or scoop servings with a spoon. Enjoy!

FREEZER MEAL: Let the oatmeal cool completely and then cut or scoop into portions. Store the oatmeal in airtight freezer bags or containers. Reheat in the microwave with a tablespoon of water.

How-to guide for making the best baked oatmeal - get the recipe and step-by-step video at barefeetinthekitchen.com

Here are some more oatmeal recipes to try:
Freezer Oatmeal Cups by Cupcakes and Kale Chips
Cinnamon Oatmeal Pancakes by Two Peas and Their Pod
Cherry Almond Cookie Dough Oatmeal by Iowa Girl Eats
Apple Pie Oatmeal by The Hungry Housewife
Peanut Butter Banana Oatmeal Smoothie by The Lemon Bowl
Apple Cinnamon Oatmeal Breakfast Cookies by Love from the Oven
Blueberry Oatmeal Bread by Foodie Crush
Overnight Steel Cut Oats with Almond Butter by The View from Great Island
The best baked oatmeal - get the recipe and step-by-step video at barefeetinthekitchen.com


  1. Baked oatmeal is a staple in my house. Funny thing is, I have disliked oatmeal my entire life (I'm a grits kinda girl), but this dish is in the top ten of my favorite recipes. I make mine with sliced apples and cinnamon lining the bottom with no craisins or raisins and I'm here to tell you that I don't know which I would choose if I HAD to, grits or (gulp)baked oatmeal. It is truly divine. :)

  2. I tested this recipe and I really liked it. I'm addicted to oatmeal. That was the first time I baked it.
    I published it on my blog : http://lescrocsduloupinet.blogspot.fr/2016/03/gateau-de-flocons-davoine-labricot.html .
    Thank you for sharing your recipes.
    (From France)