Dive into a world where weight loss meets delicious comfort food! If you’re tired of bland diet meals, these 20 healthy baked oatmeal recipes are your game-changer. Perfectly sweet, satisfying, and packed with wholesome ingredients, they make mornings something to look forward to. Ready to transform your breakfast routine? Let’s explore these tasty options that keep you full and on track!
Blueberry Almond Baked Oatmeal
Glistening with plump blueberries and fragrant toasted almonds, this baked oatmeal transforms humble morning oats into a sophisticated, make-ahead breakfast worthy of holiday brunches or cozy weekend gatherings. Its golden, custard-like texture emerges from a simple batter that bakes into a comforting yet elegant dish, perfect for sharing straight from the oven. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1/2 cup sliced almonds, plus extra for topping
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
– 2 large eggs, at room temperature
– 1/3 cup pure maple syrup, or honey as a substitute
– 1 3/4 cups whole milk, or any milk of choice
– 1 teaspoon pure vanilla extract
– 3 tablespoons unsalted butter, melted and cooled slightly
– 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
Instructions
1. Preheat your oven to 350°F and generously grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the rolled oats, 1/2 cup sliced almonds, baking powder, cinnamon, and salt, whisking until evenly distributed.
3. In a separate medium bowl, whisk the eggs vigorously for about 30 seconds until frothy and pale yellow.
4. Add the maple syrup, milk, vanilla extract, and melted butter to the eggs, whisking continuously until the mixture is smooth and fully emulsified.
5. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula just until no dry streaks remain; avoid overmixing to prevent a tough texture.
6. Fold in 1 cup of the blueberries gently to distribute them evenly without crushing.
7. Transfer the batter to the prepared baking dish, spreading it into an even layer with the spatula.
8. Scatter the remaining 1/2 cup of blueberries and a handful of extra sliced almonds over the top for added visual appeal and crunch.
9. Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and the center is set with no jiggle when gently shaken.
10. Remove from the oven and let cool on a wire rack for at least 10 minutes before slicing to allow it to firm up. Revel in the warm, aromatic blend of sweet blueberries and nutty almonds, which creates a tender, almost bread pudding-like consistency that holds together beautifully when served. For a festive twist, drizzle with extra maple syrup or top with a dollop of Greek yogurt, making it a versatile centerpiece for any morning table.
Banana Walnut Baked Oatmeal
Just as the morning sun casts its gentle glow, this Banana Walnut Baked Oatmeal emerges from the oven—a warm, comforting embrace of wholesome ingredients transformed into a nourishing delight. Perfect for leisurely weekend brunches or make-ahead weekday breakfasts, it marries the natural sweetness of ripe bananas with the earthy crunch of walnuts, all cradled in a tender, custard-like oat base. Each slice promises a cozy start, filling your kitchen with an aroma that feels like a hug.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1 teaspoon baking powder
– ½ teaspoon ground cinnamon (or increase to ¾ teaspoon for more spice)
– ¼ teaspoon fine sea salt
– 2 large ripe bananas, mashed (about 1 cup)
– 1 large egg
– 1 ¾ cups whole milk (or substitute with almond milk for a dairy-free option)
– ¼ cup pure maple syrup (adjust to taste based on banana ripeness)
– 1 teaspoon pure vanilla extract
– ½ cup chopped walnuts (plus extra for topping if desired)
– 1 tablespoon unsalted butter, melted (or any neutral oil like coconut oil)
Instructions
1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish with the melted butter, ensuring even coverage to prevent sticking.
2. In a large mixing bowl, combine the old-fashioned rolled oats, baking powder, ground cinnamon, and fine sea salt, whisking them together until evenly distributed.
3. In a separate medium bowl, mash the ripe bananas with a fork until smooth, leaving a few small chunks for texture if preferred.
4. Crack the large egg into the bowl with the mashed bananas and whisk vigorously until fully incorporated and the mixture appears creamy.
5. Pour the whole milk, pure maple syrup, and pure vanilla extract into the banana-egg mixture, stirring with a spatula until the liquids are homogenous.
6. Tip: For best results, ensure all wet ingredients are at room temperature to promote even baking and a tender texture.
7. Gradually add the wet ingredients to the dry oat mixture, folding gently with a spatula until no dry pockets remain and the oats are fully coated.
8. Fold in the chopped walnuts, distributing them evenly throughout the batter without overmixing to maintain a light consistency.
9. Tip: Toast the walnuts in a dry skillet over medium heat for 3-5 minutes before chopping to enhance their nutty flavor and crunch.
10. Transfer the batter to the prepared baking dish, spreading it into an even layer with the spatula and smoothing the top.
11. Sprinkle additional chopped walnuts over the surface if desired, pressing them lightly into the batter for a decorative finish.
12. Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the edges are golden brown and the center is set with no jiggle when gently shaken.
13. Tip: Insert a toothpick into the center; it should come out clean or with a few moist crumbs, indicating perfect doneness without overbaking.
14. Remove the baked oatmeal from the oven and let it cool in the dish on a wire rack for at least 10 minutes to allow it to firm up slightly before slicing.
15. Serve warm, slicing into 6 equal portions directly from the baking dish.
Out of the oven, this baked oatmeal boasts a delightful contrast: a crisp, golden top gives way to a soft, almost pudding-like interior that melts with each bite. The bananas infuse every morsel with a caramelized sweetness, while the walnuts add a satisfying crunch that balances the creamy oats. For a creative twist, drizzle with extra maple syrup or top with a dollop of Greek yogurt and fresh berries, transforming it into an elegant brunch centerpiece that’s as versatile as it is delicious.
Apple Cinnamon Baked Oatmeal
Mornings are transformed when the comforting aroma of warm apples and cinnamon fills the kitchen, promising a cozy start to the day. This baked oatmeal emerges from the oven with a golden, crisp top and a tender, custard-like interior, making it an elegant yet effortless centerpiece for any brunch table. It’s the perfect make-ahead dish that reheats beautifully, ensuring a delicious breakfast is always within reach.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1 ¾ cups whole milk (or unsweetened almond milk for a dairy-free option)
– 2 large eggs, lightly beaten
– ⅓ cup pure maple syrup (adjust sweetness to preference)
– 2 tablespoons melted unsalted butter (or coconut oil)
– 1 teaspoon pure vanilla extract
– 1 ½ teaspoons ground cinnamon
– ¼ teaspoon fine sea salt
– 2 medium apples, peeled and diced into ½-inch pieces (such as Honeycrisp or Granny Smith)
– ½ cup chopped walnuts (optional, for added crunch)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the old-fashioned rolled oats, ground cinnamon, and fine sea salt, stirring until evenly distributed.
3. In a separate medium bowl, whisk together the whole milk, lightly beaten eggs, pure maple syrup, melted unsalted butter, and pure vanilla extract until smooth.
4. Pour the wet mixture over the dry oat mixture and stir gently with a spatula until all ingredients are just incorporated, being careful not to overmix.
5. Fold in the peeled and diced apples and chopped walnuts, if using, ensuring they are evenly dispersed throughout the batter.
6. Transfer the mixture to the prepared baking dish, spreading it into an even layer with the spatula.
7. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Remove the dish from the oven and let it cool on a wire rack for at least 10 minutes before serving to allow it to set properly.
9. Slice into squares and serve warm, optionally drizzling with extra maple syrup or a dollop of yogurt.
Warm from the oven, each slice offers a delightful contrast between the crisp, caramelized top and the soft, creamy interior studded with tender apple pieces. The cinnamon infuses every bite with a gentle spice, while the maple syrup adds a subtle sweetness that doesn’t overpower. For a festive twist, serve it alongside a scoop of vanilla ice cream or a sprinkle of toasted pecans for added texture and richness.
Pumpkin Spice Baked Oatmeal
Glistening with the warm, aromatic spices of autumn, this Pumpkin Spice Baked Oatmeal transforms humble oats into a cozy, make-ahead breakfast masterpiece. Perfect for festive mornings or leisurely weekends, it bakes into a tender, custard-like texture that fills the kitchen with an irresistible fragrance of cinnamon, ginger, and sweet pumpkin.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
– 1 ¾ cups milk (whole or 2% for richness)
– ⅓ cup pure maple syrup, plus extra for drizzling
– 2 large eggs, at room temperature
– 2 tablespoons melted unsalted butter or coconut oil
– 1 teaspoon vanilla extract
– 1 ½ teaspoons ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– ½ teaspoon baking powder
– ¼ teaspoon fine sea salt
– ½ cup chopped pecans or walnuts, optional for topping
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease an 8×8-inch or 9×9-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the pumpkin puree, milk, maple syrup, eggs, melted butter, and vanilla extract until completely smooth and well combined.
3. Add the rolled oats, cinnamon, ginger, nutmeg, cloves, baking powder, and salt to the wet ingredients. Tip: Toasting the oats in a dry skillet for 5 minutes before mixing enhances their nutty flavor.
4. Gently fold everything together with a spatula until the oats are evenly coated and no dry spots remain; let the mixture sit for 10 minutes to allow the oats to absorb some liquid.
5. Pour the oatmeal batter into the prepared baking dish and spread it into an even layer with the spatula.
6. Sprinkle the chopped pecans evenly over the top, if using, pressing them lightly into the batter.
7. Bake on the center rack for 40–45 minutes, or until the edges are golden brown and the center is set but still slightly jiggly. Tip: Insert a toothpick into the center—it should come out clean or with a few moist crumbs.
8. Remove the baked oatmeal from the oven and let it cool in the dish for at least 15 minutes before slicing. Tip: For clean slices, use a sharp knife dipped in warm water.
9. Serve warm, drizzled with additional maple syrup if desired.
Emerging from the oven with a lightly crisp top and a soft, almost bread pudding-like interior, each spoonful offers a harmonious blend of spiced pumpkin and creamy oats. Enjoy it straight from the pan, or for a special touch, top individual portions with a dollop of whipped cream and a sprinkle of cinnamon.
Chocolate Peanut Butter Baked Oatmeal
Revered as a comforting breakfast classic, baked oatmeal receives a decadent transformation in this recipe, where rich cocoa powder and creamy peanut butter meld into a warm, satisfying bake. Imagine the nostalgic flavor of a beloved candy bar, reimagined as a wholesome morning treat that fills your kitchen with an irresistible, toasty aroma. This dish promises to make any ordinary morning feel special, offering a delightful balance of indulgence and nourishment.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1/3 cup unsweetened cocoa powder, sifted
– 1/3 cup creamy peanut butter (or any nut butter of choice)
– 1/4 cup pure maple syrup (adjust for desired sweetness)
– 2 large eggs, at room temperature
– 1 3/4 cups whole milk (or any milk alternative)
– 1 tsp baking powder
– 1/2 tsp fine sea salt
– 1 tsp pure vanilla extract
– 1 tbsp unsalted butter, for greasing the pan
Instructions
1. Preheat your oven to 375°F (190°C) and grease an 8×8-inch baking dish thoroughly with 1 tbsp of unsalted butter, ensuring all sides are coated to prevent sticking.
2. In a large mixing bowl, combine 2 cups of old-fashioned rolled oats, 1/3 cup of sifted unsweetened cocoa powder, 1 tsp of baking powder, and 1/2 tsp of fine sea salt, whisking them together until evenly distributed.
3. In a separate medium bowl, whisk 2 large eggs until smooth and slightly frothy, which helps incorporate air for a lighter texture.
4. Add 1/3 cup of creamy peanut butter, 1/4 cup of pure maple syrup, 1 3/4 cups of whole milk, and 1 tsp of pure vanilla extract to the eggs, whisking vigorously until the mixture is completely smooth and homogenous.
5. Pour the wet ingredients into the bowl with the dry ingredients, using a spatula to fold everything together gently until just combined, being careful not to overmix to avoid a dense result.
6. Transfer the batter to the prepared baking dish, spreading it evenly with the spatula to ensure uniform thickness for consistent baking.
7. Bake in the preheated oven for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out clean, indicating it’s fully cooked through.
8. Remove the dish from the oven and let it cool on a wire rack for at least 10 minutes before slicing, allowing it to firm up slightly for cleaner cuts.
9. Serve warm, optionally drizzling with extra maple syrup or a dollop of yogurt for added richness.
This baked oatmeal emerges with a delightfully fudgy interior and a slightly crisp top, offering deep chocolate notes perfectly complemented by the savory-sweet peanut butter. For a creative twist, top individual servings with fresh berries or a sprinkle of chopped nuts to add contrasting textures and flavors, making each bite a harmonious blend of comfort and elegance.
Strawberry Chia Baked Oatmeal
Just as winter’s chill settles in, this Strawberry Chia Baked Oatmeal emerges as a warm, nourishing embrace, transforming humble oats and seasonal berries into a fragrant, custard-like breakfast that feels both indulgent and wholesome. Its ruby-studded surface and cozy aroma promise a delightful start to any morning, offering a make-ahead solution that reheats beautifully for busy days.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 cups old-fashioned rolled oats (not quick-cooking)
- 1/4 cup chia seeds
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 2 large eggs
- 1 3/4 cups whole milk, or any milk of choice
- 1/3 cup pure maple syrup, adjust to taste
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butter, melted and cooled slightly, or any neutral oil
- 1 1/2 cups fresh strawberries, hulled and quartered
Instructions
- Preheat your oven to 375°F (190°C) and generously grease an 8×8-inch baking dish with butter or cooking spray.
- In a large mixing bowl, whisk together the old-fashioned rolled oats, chia seeds, baking powder, and fine sea salt until evenly combined.
- In a separate medium bowl, vigorously whisk the two large eggs until frothy and pale yellow, about 1 minute.
- Pour the whole milk, pure maple syrup, pure vanilla extract, and melted unsalted butter into the bowl with the whisked eggs.
- Whisk the wet ingredients until the mixture is completely smooth and emulsified, with no streaks of fat visible.
- Tip: For maximum flavor absorption, let the oat mixture sit for 5 minutes after adding the wet ingredients to allow the chia seeds to begin thickening the batter.
- Gently fold the hulled and quartered fresh strawberries into the oat batter until they are evenly distributed.
- Pour the entire batter into the prepared baking dish and spread it into an even layer with a spatula.
- Bake on the center rack for 40-45 minutes, or until the top is golden brown, the edges are crisp, and a toothpick inserted into the center comes out clean.
- Tip: If the top browns too quickly, loosely tent the dish with aluminum foil for the final 10 minutes of baking to prevent burning.
- Remove the baked oatmeal from the oven and let it cool in the dish on a wire rack for at least 15 minutes before slicing.
- Tip: For clean slices, use a sharp knife dipped in hot water and wiped dry between cuts.
Vibrant with juicy strawberries, each slice offers a tender, pudding-like interior contrasted by a lightly crisp top. The chia seeds lend a delightful, subtle crunch while helping to bind the custard, creating a texture that is both substantial and creamy. Serve it warm with a dollop of Greek yogurt and a drizzle of honey, or chill it overnight for a portable, sliceable breakfast that tastes even better the next day.
Peach Cobbler Baked Oatmeal
Beneath a golden, crumbly topping lies a warm, comforting breakfast that transforms humble oats into a dessert-inspired morning treat. This peach cobbler baked oatmeal captures the essence of summer in every spoonful, with juicy fruit and cozy spices baked into a hearty, satisfying dish. It’s an elegant yet effortless way to start the day, offering the nostalgic flavors of a classic cobbler in a wholesome, make-ahead form.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1 ½ cups milk, any type
– 2 large eggs
– ⅓ cup maple syrup or honey
– 1 teaspoon vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon ground cinnamon
– ¼ teaspoon salt
– 2 cups fresh or frozen peach slices, thawed if frozen
– ¼ cup unsalted butter, melted, or coconut oil for dairy-free
– ¼ cup brown sugar, packed, for topping
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the old-fashioned rolled oats, milk, eggs, maple syrup, vanilla extract, baking powder, ground cinnamon, and salt; whisk until fully blended and let sit for 5 minutes to allow the oats to absorb some liquid.
3. Gently fold the peach slices into the oat mixture until evenly distributed, being careful not to overmix to keep the peaches intact.
4. Pour the mixture into the prepared baking dish, spreading it into an even layer with a spatula.
5. Drizzle the melted butter evenly over the top of the oatmeal mixture.
6. Sprinkle the brown sugar uniformly over the buttered surface to create a sweet, caramelized crust as it bakes.
7. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set when lightly pressed.
8. Remove from the oven and let cool for 10 minutes before serving to allow the oatmeal to firm up slightly.
9. Scoop into bowls while warm, optionally garnishing with a dollop of yogurt or a drizzle of extra maple syrup.
Soft and custardy beneath its crisp topping, this baked oatmeal delivers tender peaches and warm cinnamon in every bite. Serve it straight from the oven for a cozy breakfast, or chill leftovers to enjoy cold—the flavors deepen overnight, making it a perfect grab-and-go option.
Carrot Cake Baked Oatmeal
Tender, spiced, and brimming with wholesome goodness, this Carrot Cake Baked Oatmeal transforms a beloved dessert into a nourishing breakfast centerpiece. Imagine the warm aromas of cinnamon and nutmeg wafting through your kitchen, promising a cozy, satisfying start to the day. It’s a delightful fusion of comfort and nutrition, baked to golden perfection.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1 ½ cups grated carrots, packed (about 2 medium carrots)
– ½ cup chopped walnuts or pecans, plus extra for topping
– ⅓ cup pure maple syrup or honey
– ¼ cup melted coconut oil or unsalted butter, cooled slightly
– 2 large eggs
– 1 ½ cups milk (dairy or unsweetened almond milk)
– 1 teaspoon pure vanilla extract
– 1 ½ teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
Instructions
1. Preheat your oven to 375°F (190°C) and generously grease an 8×8-inch or similar baking dish with butter or oil.
2. In a large mixing bowl, combine the 2 cups old-fashioned rolled oats, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, 1 teaspoon baking powder, and ½ teaspoon fine sea salt, whisking them together to ensure the spices are evenly distributed.
3. In a separate medium bowl, whisk together 2 large eggs until frothy, then pour in ⅓ cup pure maple syrup, ¼ cup melted coconut oil, 1 ½ cups milk, and 1 teaspoon pure vanilla extract, blending until the mixture is smooth and homogenous.
4. Fold the wet ingredients from the medium bowl into the dry oat mixture in the large bowl, stirring just until no dry pockets remain, being careful not to overmix.
5. Gently stir in 1 ½ cups grated carrots and ½ cup chopped walnuts until they are evenly incorporated throughout the batter.
6. Pour the batter into the prepared baking dish, spreading it into an even layer with a spatula, then sprinkle the top with the extra chopped walnuts for added crunch.
7. Bake in the preheated oven for 30 to 35 minutes, or until the edges are golden brown, the center is set, and a toothpick inserted into the middle comes out clean.
8. Remove the baked oatmeal from the oven and let it cool in the dish on a wire rack for at least 10 minutes to allow it to firm up slightly before slicing.
Rustic and warmly spiced, this baked oatmeal emerges with a delightfully tender, cake-like crumb and pockets of sweet, soft carrot. Each bite offers a comforting harmony of earthy oats, aromatic spices, and nutty crunch, making it a versatile dish that shines whether served warm with a drizzle of cream or chilled for a grab-and-go treat.
Maple Pecan Baked Oatmeal
Savor the warmth of a comforting breakfast that feels like a cozy embrace on a chilly morning. This maple pecan baked oatmeal transforms humble oats into a rich, custardy delight, studded with toasted pecans and kissed with the deep sweetness of pure maple syrup. It’s an effortless centerpiece for a leisurely brunch or a make-ahead treasure for busy mornings.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1 cup chopped pecans, plus extra for topping
– 1/3 cup pure maple syrup, plus extra for drizzling
– 2 cups whole milk, or any dairy or plant-based alternative
– 2 large eggs
– 3 tbsp unsalted butter, melted and cooled slightly
– 1 tsp pure vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp baking powder
– 1/4 tsp fine sea salt
– Cooking spray or extra butter for greasing
Instructions
1. Preheat your oven to 350°F and generously grease an 8×8-inch baking dish with cooking spray or butter.
2. In a large mixing bowl, combine the old-fashioned rolled oats, chopped pecans, ground cinnamon, baking powder, and fine sea salt, stirring until evenly distributed.
3. In a separate medium bowl, whisk together the whole milk, pure maple syrup, large eggs, melted unsalted butter, and pure vanilla extract until smooth and fully incorporated.
4. Pour the wet ingredients over the dry oat mixture and stir gently with a spatula until no dry spots remain, being careful not to overmix.
5. Transfer the mixture to the prepared baking dish, spreading it into an even layer with the spatula.
6. Sprinkle additional chopped pecans evenly over the top for extra crunch and visual appeal.
7. Bake in the preheated oven for 40–45 minutes, or until the edges are golden brown and the center is set with a slight jiggle when gently shaken.
8. Remove from the oven and let cool in the dish on a wire rack for at least 10 minutes to allow it to firm up before slicing.
9. Serve warm, drizzled with extra pure maple syrup if desired.
Yielded from the oven, this baked oatmeal emerges with a delightfully crisp top and a soft, almost bread pudding-like interior that’s infused with the toasty aroma of pecans. For a festive twist, top individual servings with a dollop of whipped cream and a sprinkle of cinnamon, or pair it with fresh berries to balance the richness.
Raspberry Coconut Baked Oatmeal
Picture a cozy winter morning where the aroma of toasted coconut and sweet raspberries fills your kitchen, transforming a simple breakfast into a festive occasion. This Raspberry Coconut Baked Oatmeal offers a delightful balance of tart fruit and creamy richness, making it an elegant yet comforting dish perfect for holiday gatherings or a leisurely weekend brunch.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
- 2 cups old-fashioned rolled oats (not quick-cooking)
- 1 ½ cups unsweetened shredded coconut
- 1 cup fresh or frozen raspberries (if frozen, do not thaw)
- 2 large eggs
- 1 ¾ cups whole milk (or any milk of your choice)
- ⅓ cup pure maple syrup (adjust to taste)
- ¼ cup melted coconut oil (or any neutral oil)
- 1 tsp pure vanilla extract
- 1 tsp baking powder
- ½ tsp fine sea salt
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with coconut oil or cooking spray.
- In a large mixing bowl, combine the old-fashioned rolled oats and unsweetened shredded coconut, stirring until evenly mixed.
- Add the fresh or frozen raspberries to the oat mixture, gently folding them in to avoid crushing the berries too much.
- In a separate medium bowl, whisk together the large eggs, whole milk, pure maple syrup, melted coconut oil, and pure vanilla extract until smooth and well-blended.
- Pour the wet ingredients over the oat mixture, sprinkling in the baking powder and fine sea salt as you go.
- Stir everything together until just combined, being careful not to overmix to maintain a tender texture.
- Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool in the dish for 10 minutes before serving to allow it to set properly.
Zesty raspberries burst with tartness against the creamy coconut backdrop, creating a moist, cake-like texture that holds together beautifully when sliced. Serve it warm with a drizzle of extra maple syrup or a dollop of Greek yogurt for added richness, or enjoy it chilled as a make-ahead breakfast that tastes even better the next day.
Cherry Almond Baked Oatmeal
Mornings are transformed with this Cherry Almond Baked Oatmeal, a warm, comforting dish that marries the tart sweetness of cherries with the rich, nutty depth of toasted almonds. It emerges from the oven with a golden, crisp top and a soft, custardy interior, making it an elegant yet effortless centerpiece for any brunch table or a make-ahead breakfast that feels decidedly special. This recipe celebrates simple, wholesome ingredients, layered together to create a symphony of textures and flavors that will linger pleasantly long after the last bite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1/2 cup sliced almonds, plus extra for topping
– 1 1/2 cups fresh or frozen pitted cherries (if frozen, do not thaw)
– 2 large eggs
– 1 3/4 cups whole milk (or almond milk for a dairy-free version)
– 1/3 cup pure maple syrup, plus extra for drizzling
– 1/4 cup melted unsalted butter (or coconut oil)
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, combine the rolled oats, sliced almonds, baking powder, cinnamon, and salt, stirring until evenly distributed.
3. In a separate medium bowl, whisk the eggs vigorously for about 30 seconds until frothy and pale.
4. Add the milk, maple syrup, melted butter, and vanilla extract to the eggs, whisking continuously until the mixture is smooth and fully emulsified.
5. Pour the wet ingredients over the dry oat mixture and use a spatula to fold gently until no dry pockets remain, being careful not to overmix.
6. Gently fold in the pitted cherries, distributing them evenly throughout the batter without crushing them.
7. Transfer the batter to the prepared baking dish, spreading it into an even layer with the spatula.
8. Scatter a few additional sliced almonds over the top for extra crunch and visual appeal.
9. Bake on the center rack for 40-45 minutes, or until the top is deeply golden brown, the edges are crisp, and a toothpick inserted into the center comes out clean.
10. Remove the dish from the oven and let it cool on a wire rack for at least 10 minutes to allow the custard to set fully before slicing.
Brimming with juicy cherries and toasted almonds, each spoonful offers a delightful contrast between the crisp, caramelized topping and the soft, almost bread-pudding-like base. Serve it warm with a drizzle of maple syrup and a dollop of Greek yogurt, or enjoy it chilled the next day for a portable breakfast that tastes even more developed and rich.
Pineapple Coconut Baked Oatmeal
On a crisp winter morning, few things rival the comforting aroma of warm pineapple and toasted coconut wafting from the oven. This baked oatmeal transforms humble oats into a luxurious, tropical-inspired breakfast that feels both nourishing and celebratory. With its golden-brown top and tender interior, it’s a dish that promises to brighten any holiday table or leisurely weekend brunch.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1 cup unsweetened shredded coconut
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 2 large eggs, at room temperature
– 1 cup whole milk (or any dairy-free alternative)
– ⅓ cup pure maple syrup, plus extra for drizzling
– ¼ cup melted coconut oil (or any neutral oil)
– 1 teaspoon pure vanilla extract
– 2 cups fresh pineapple, diced into ½-inch pieces (about 1 small pineapple)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish with coconut oil or nonstick spray.
2. In a large mixing bowl, combine the rolled oats, shredded coconut, baking powder, and sea salt, whisking until evenly distributed.
3. In a separate medium bowl, whisk the eggs vigorously until frothy, about 30 seconds, to ensure a light texture in the final bake.
4. Add the whole milk, maple syrup, melted coconut oil, and vanilla extract to the eggs, whisking until the mixture is smooth and fully emulsified.
5. Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined—avoid overmixing to prevent a dense result.
6. Fold in the diced pineapple pieces, distributing them evenly throughout the batter.
7. Transfer the batter to the prepared baking dish, spreading it into an even layer with the spatula.
8. Bake on the center rack for 40–45 minutes, or until the top is deeply golden brown and a toothpick inserted into the center comes out clean.
9. Remove from the oven and let cool in the dish for 10 minutes before slicing; this allows the oatmeal to set for cleaner portions.
10. Serve warm, drizzled with additional maple syrup if desired.
Golden and fragrant from the oven, this baked oatmeal offers a delightful contrast of textures: a crisp, coconut-flecked crust gives way to a soft, custardy interior studded with juicy pineapple. The tropical flavors meld beautifully, making it equally suited for a festive holiday breakfast or a make-ahead weekday treat. For an elegant presentation, garnish each serving with a sprinkle of toasted coconut and a few fresh pineapple chunks.
Mixed Berry Baked Oatmeal
Heralding the arrival of a new day, this Mixed Berry Baked Oatmeal transforms humble morning staples into a warm, comforting masterpiece. Imagine a golden-brown, custardy bake where sweet berries burst with flavor, nestled within a hearty oat base that promises to make any morning feel special. It’s the kind of dish that feels both nourishing and indulgent, perfect for a leisurely weekend brunch or a make-ahead breakfast that reheats beautifully.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1/3 cup pure maple syrup, plus extra for serving
– 2 large eggs, at room temperature
– 1 3/4 cups whole milk, or any milk of your choice
– 1/4 cup melted unsalted butter, cooled slightly, or any neutral oil
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
– 2 cups mixed fresh berries (such as blueberries, raspberries, and blackberries), divided
– 1 tablespoon turbinado sugar, for sprinkling (optional, for a crisp top)
Instructions
1. Preheat your oven to 350°F (175°C) and generously grease an 8×8-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the eggs, maple syrup, milk, melted butter, and vanilla extract until fully combined and smooth.
3. Add the oats, baking powder, cinnamon, and salt to the wet ingredients, stirring gently with a spatula until just incorporated; avoid overmixing to keep the texture tender.
4. Gently fold in 1 1/2 cups of the mixed berries, reserving the remaining 1/2 cup for the top.
5. Pour the oat mixture into the prepared baking dish, spreading it evenly with the spatula.
6. Scatter the reserved 1/2 cup of berries evenly over the top of the mixture.
7. Sprinkle the turbinado sugar evenly over the berries, if using, to create a lightly caramelized crust.
8. Bake in the preheated oven for 40-45 minutes, or until the edges are golden brown and the center is set with no liquid jiggle when gently shaken.
9. Remove the baked oatmeal from the oven and let it cool in the dish on a wire rack for at least 10 minutes before serving; this allows it to firm up for cleaner slices.
10. Serve warm, drizzled with additional maple syrup if desired.
Captivating in its simplicity, this baked oatmeal emerges from the oven with a crisp, sugar-kissed top that gives way to a soft, almost bread-pudding-like interior. The berries meld into the oats, creating pockets of jammy sweetness that contrast beautifully with the warm spices. For a creative twist, try serving it with a dollop of Greek yogurt or a scoop of vanilla ice cream for a decadent dessert-like treat.
Vanilla Almond Baked Oatmeal
Venturing into a cozy morning ritual, this Vanilla Almond Baked Oatmeal transforms humble oats into a warm, fragrant breakfast casserole, perfect for leisurely weekends or make-ahead meal prep. Its golden, custardy texture and aromatic blend of vanilla and toasted almonds evoke the comfort of a homemade dessert, yet it remains wholesomely nourishing. Whether served straight from the oven or reheated throughout the week, it promises a delightful start to any day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1/2 cup sliced almonds, plus extra for topping
– 1/3 cup pure maple syrup (or honey, adjust to sweetness preference)
– 2 large eggs
– 1 3/4 cups whole milk (or any dairy-free alternative like almond milk)
– 1/4 cup unsalted butter, melted and cooled slightly (or coconut oil for a dairy-free option)
– 2 teaspoons pure vanilla extract
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon fine sea salt
– Cooking spray or extra butter for greasing
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish with cooking spray or butter to prevent sticking.
2. In a large mixing bowl, combine 2 cups old-fashioned rolled oats, 1/2 cup sliced almonds, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon fine sea salt, stirring until evenly distributed.
3. In a separate medium bowl, whisk together 2 large eggs until frothy, about 30 seconds, to ensure a smooth batter.
4. Add 1/3 cup pure maple syrup, 1 3/4 cups whole milk, 1/4 cup melted unsalted butter, and 2 teaspoons pure vanilla extract to the eggs, whisking vigorously for 1 minute until fully incorporated and slightly thickened.
5. Pour the wet mixture over the dry ingredients in the large bowl, folding gently with a spatula until no dry spots remain, being careful not to overmix to maintain a tender texture.
6. Transfer the batter to the prepared baking dish, spreading it evenly with the spatula, and sprinkle additional sliced almonds on top for extra crunch and visual appeal.
7. Bake in the preheated oven for 35-40 minutes, or until the edges are golden brown, the center is set, and a toothpick inserted comes out clean, checking at the 35-minute mark to avoid overbaking.
8. Remove from the oven and let cool in the dish for 10 minutes before slicing to allow it to firm up slightly for cleaner servings.
Momentarily, as it rests, the oatmeal firms into a sliceable, pudding-like consistency with a crisp almond topping. Each bite offers a harmonious balance of creamy oats, subtle vanilla warmth, and nutty crunch, making it versatile enough to enjoy plain, drizzled with extra maple syrup, or paired with fresh berries for a vibrant contrast.
Spiced Pear Baked Oatmeal
Nestled between the cozy traditions of holiday mornings and the crisp allure of winter produce, this baked oatmeal transforms humble ingredients into a fragrant, comforting centerpiece. Ripe pears, warmly spiced and caramelized, meld with hearty oats to create a dish that feels both nourishing and celebratory, perfect for a leisurely weekend brunch or a festive make-ahead breakfast.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not instant, for better texture)
– 2 medium ripe but firm pears, such as Bosc or Anjou (peeled, cored, and diced into 1/2-inch pieces)
– 1 3/4 cups whole milk (or any milk of your choice)
– 2 large eggs
– 1/3 cup pure maple syrup (adjust for sweetness preference)
– 1/4 cup melted unsalted butter (cooled slightly, or substitute with coconut oil)
– 1 tsp pure vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/4 tsp fine sea salt
– 1/2 cup chopped pecans (optional, for added crunch)
Instructions
1. Preheat your oven to 375°F (190°C) and generously grease an 8×8-inch or similar baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the eggs, maple syrup, melted butter, milk, and vanilla extract until fully combined and smooth.
3. Add the rolled oats, cinnamon, ginger, nutmeg, and salt to the wet ingredients, stirring with a spatula until all the oats are evenly coated and no dry spots remain.
4. Gently fold in the diced pears and chopped pecans, if using, distributing them evenly throughout the oat mixture.
5. Pour the mixture into the prepared baking dish, using the spatula to spread it into an even layer and press down lightly to ensure it settles.
6. Bake on the center rack for 40-45 minutes, or until the top is golden brown, the edges are slightly crisp, and a toothpick inserted into the center comes out clean (avoid overbaking to keep it moist).
7. Remove the dish from the oven and let it cool on a wire rack for at least 10-15 minutes before slicing to allow it to set properly.
Luxuriously tender with pockets of soft, spiced pear, each slice offers a delightful contrast between the creamy interior and a lightly crisped top. For a festive touch, drizzle with extra maple syrup or serve warm with a dollop of vanilla yogurt, allowing the aromatic ginger and cinnamon to shine through every comforting bite.
Cranberry Orange Baked Oatmeal
Luminous with the festive glow of winter citrus and tart cranberries, this baked oatmeal transforms humble oats into a show-stopping breakfast or brunch centerpiece. Imagine the cozy aroma of orange zest mingling with warm spices as it bakes to golden perfection—a dish that feels both celebratory and comforting, perfect for holiday mornings or leisurely weekends. Each spoonful offers a delightful contrast of creamy oats, juicy bursts of cranberry, and bright citrus notes, making it a versatile treat that’s as beautiful as it is delicious.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1 ½ cups whole milk, or substitute with almond milk for a dairy-free option
– ½ cup pure maple syrup, adjust slightly for sweetness preference
– 2 large eggs, at room temperature for easier mixing
– ¼ cup melted unsalted butter, or use coconut oil for a vegan variation
– 1 teaspoon pure vanilla extract
– 1 tablespoon orange zest, from about 1 large orange
– 1 cup fresh or frozen cranberries, do not thaw if frozen
– 1 teaspoon ground cinnamon
– ½ teaspoon baking powder
– ¼ teaspoon fine sea salt
– Optional: ½ cup chopped walnuts or pecans for added crunch
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish with butter or cooking spray.
2. In a large mixing bowl, whisk together the eggs, maple syrup, melted butter, milk, and vanilla extract until fully combined and smooth.
3. Add the rolled oats, orange zest, cinnamon, baking powder, and salt to the wet ingredients, stirring gently until just incorporated to avoid overmixing.
4. Tip: For even distribution, fold in the cranberries and optional nuts last, ensuring they’re evenly scattered throughout the batter.
5. Pour the mixture into the prepared baking dish, using a spatula to spread it into an even layer.
6. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Tip: Check at the 35-minute mark; if the edges are browning too quickly, loosely tent the dish with aluminum foil to prevent burning.
8. Remove from the oven and let it cool in the dish for 10–15 minutes before slicing to allow it to set properly.
9. Tip: Serve warm, but note that leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
10. Slice into squares and serve directly from the dish.
Meticulously baked, this oatmeal emerges with a tender, custard-like interior punctuated by tart cranberries that soften into jammy pockets. The orange zest infuses every bite with a bright, aromatic lift, balancing the warmth of cinnamon and richness of maple. For a creative twist, drizzle with extra maple syrup or a dollop of Greek yogurt, or pair it with a hot cup of coffee for a truly indulgent morning treat.
Dark Chocolate Raspberry Baked Oatmeal
On a crisp winter morning, few breakfasts feel as indulgent yet wholesome as a warm, chocolate-studded baked oatmeal. This dark chocolate raspberry version transforms humble oats into a sophisticated, dessert-like treat that’s perfect for holiday brunches or cozy weekends. Rich cocoa melds with tart bursts of fresh raspberries, creating a harmonious balance that’s both comforting and elegant.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not instant)
– 1/4 cup unsweetened cocoa powder, sifted
– 1/3 cup pure maple syrup, or honey as a substitute
– 1 3/4 cups whole milk, or any milk of choice
– 2 large eggs, at room temperature
– 2 tbsp melted coconut oil, or any neutral oil
– 1 tsp pure vanilla extract
– 1/2 tsp baking powder
– 1/4 tsp fine sea salt
– 6 oz fresh raspberries, plus extra for garnish
– 1/2 cup dark chocolate chips, preferably 70% cacao
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish with oil or cooking spray.
2. In a large mixing bowl, whisk together the old-fashioned rolled oats, sifted unsweetened cocoa powder, baking powder, and fine sea salt until evenly combined.
3. In a separate medium bowl, vigorously whisk the whole milk, pure maple syrup, large eggs, melted coconut oil, and pure vanilla extract for about 30 seconds until smooth and emulsified.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just incorporated, avoiding overmixing to keep the texture tender.
5. Fold in the fresh raspberries and dark chocolate chips carefully to prevent the berries from breaking apart.
6. Transfer the mixture to the prepared baking dish, spreading it evenly with the spatula.
7. Bake in the preheated oven at 350°F for 30–35 minutes, or until the edges are set and a toothpick inserted into the center comes out clean with no wet batter.
8. Remove from the oven and let it cool in the dish on a wire rack for 10 minutes before slicing.
9. Serve warm, garnished with extra fresh raspberries if desired.
This baked oatmeal emerges with a moist, cake-like crumb that’s studded with gooey chocolate pockets and juicy raspberry bits. The dark cocoa lends a deep, bittersweet richness that pairs beautifully with the fruit’s bright acidity. Try it topped with a dollop of Greek yogurt or a drizzle of extra maple syrup for an extra-decadent breakfast or dessert.
Oatmeal Raisin Cookie Baked Oatmeal
Lusciously bridging the gap between nostalgic comfort and modern convenience, this Oatmeal Raisin Cookie Baked Oatmeal transforms a beloved cookie flavor into a warm, satisfying breakfast. Imagine the cozy aroma of cinnamon and plump raisins wafting from your oven, promising a dish that feels both indulgent and wholesome. It’s a delightful twist that makes morning routines feel special.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1 ½ cups milk (whole or 2%, for richness)
– 2 large eggs
– ⅓ cup maple syrup (or honey, adjust to taste)
– ¼ cup melted unsalted butter (or coconut oil)
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon baking powder
– ¼ teaspoon salt
– ⅔ cup raisins (soak in warm water for 5 minutes to plump, then drain)
– ¼ cup chopped walnuts (optional, for crunch)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish with butter or cooking spray.
2. In a large mixing bowl, whisk together the milk, eggs, maple syrup, melted butter, and vanilla extract until fully combined and smooth.
3. Add the rolled oats, cinnamon, baking powder, and salt to the wet ingredients, stirring gently until just incorporated to avoid overmixing.
4. Fold in the drained raisins and chopped walnuts, if using, distributing them evenly throughout the batter.
5. Pour the mixture into the prepared baking dish, using a spatula to spread it into an even layer.
6. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the center is set when lightly pressed.
7. Remove from the oven and let it cool in the dish for 5–10 minutes before slicing to allow it to firm up slightly.
8. Serve warm directly from the dish. A final tip: for extra indulgence, drizzle with a bit more maple syrup or a dollop of Greek yogurt just before serving.
As you slice into it, expect a texture that’s wonderfully soft and custardy in the center, with toasted edges reminiscent of a cookie’s crisp bite. The plump raisins burst with sweetness against the warm cinnamon spice, making each forkful a comforting delight. Try serving it alongside fresh berries or a scoop of vanilla ice cream for a decadent dessert-like breakfast.
Almond Joy Baked Oatmeal
Nestled between holiday feasts and cozy winter mornings, this Almond Joy Baked Oatmeal transforms humble ingredients into a decadent breakfast or dessert. Inspired by the beloved candy bar, it layers creamy coconut, rich chocolate, and crunchy almonds into a warm, comforting bake that feels both nostalgic and sophisticated. Perfect for festive brunches or a make-ahead treat, it delivers indulgence in every spoonful.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 2 cups old-fashioned rolled oats (not quick-cooking)
– 1/2 cup unsweetened shredded coconut
– 1/2 cup semi-sweet chocolate chips
– 1/2 cup sliced almonds
– 2 large eggs
– 1 3/4 cups whole milk (or any milk of choice)
– 1/3 cup pure maple syrup (adjust sweetness to preference)
– 2 tablespoons melted coconut oil (or any neutral oil)
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish with coconut oil or cooking spray.
2. In a large mixing bowl, combine the old-fashioned rolled oats, unsweetened shredded coconut, semi-sweet chocolate chips, sliced almonds, baking powder, and salt, stirring until evenly distributed.
3. In a separate medium bowl, whisk together the eggs, whole milk, pure maple syrup, melted coconut oil, and vanilla extract until smooth and fully incorporated.
4. Pour the wet mixture over the dry ingredients in the large bowl, folding gently with a spatula until all components are moistened and no dry spots remain.
5. Transfer the mixture to the prepared baking dish, spreading it into an even layer with the spatula.
6. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown, the edges are crisp, and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let it cool in the dish for at least 10 minutes to set before slicing.
8. Serve warm, optionally drizzling with extra maple syrup or a sprinkle of additional chocolate chips and almonds for garnish.
Yielded from the oven, this baked oatmeal boasts a tender, custard-like interior with delightful chewy bits from the oats and coconut, while the chocolate chips melt into gooey pockets and the almonds add a satisfying crunch. You can elevate it by pairing with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert twist, or store leftovers in the refrigerator to reheat for quick, cozy mornings throughout the week.
Summary
Overall, these 20 baked oatmeal recipes are your delicious secret weapon for healthy weight loss! They prove that eating well can be incredibly tasty and satisfying. We’d love to hear which recipes become your new favorites—leave a comment below and don’t forget to share this roundup on Pinterest to help other home cooks on their journey!
