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1 Bowl Baked Oatmeal
This baked oatmeal combines simple ingredients that can be adapted for any allergies or flavor preferences. It's like bread pudding for breakfast—creamy, soft, chewy, and delicious all in one! Make ahead and enjoy all week long. Try my baked oatmeal cups, too!
Prep
5 min
Cook
35 min
Total
45 min
Serves
9
Instructions
- 01
Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9×9 inch square pan, or an 11×7 inch rectangle pan with nonstick spray. Any similar size pan that holds around 3 quarts works, though 8×8 inch square pan would be too small. The pictured dish I’m using is this white casserole dish. See recipe Note for 9×13 inch pan.
- 02
Whisk all of the ingredients together in 1 large bowl. Pour into prepared baking pan. Top with nuts, if desired. (Or stir into the oatmeal mixture.)
- 03
Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above. For drier and more solid baked oatmeal, bake until center has set.
- 04
Cool for 5 minutes before serving. Spoon or slice and serve with yogurt, if desired. Cover leftovers tightly and refrigerate for up to 1 week.
Nutrition
per serving · 1 serving
- Calories
- 256
- Protein
- 5.8g
- Carbs
- 38.4g
- Fat
- 6.8g
- Fiber
- 4g
- Sugar
- 13.8g
- Sat. fat
- 3.9g
- Sodium
- 120.8mg
- Cholesterol
- 54.9mg
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