How to Make Baked Oatmeal
How to Make Baked Oatmeal is a easy American recipe that serves 4. 202 calories per serving. Recipe by In The Kitchen With Matt on YouTube.
Prep: 34 min | Cook: 30 min | Total: 1 hr 14 min
Cost: $11.44 total, $2.86 per serving
Ingredients
- 1 cup Certified Gluten‑Free Oats (old‑fashioned rolled oats, measured level)
- 1 tablespoon White Granulated Sugar (adds a hint of sweetness)
- 1 teaspoon Ground Cinnamon (freshly ground for best flavor)
- 0.5 teaspoon Baking Soda (helps the oatmeal rise slightly)
- 0.25 teaspoon Salt (enhances flavor)
- 0.5 cup Whole Milk (can substitute any dairy or plant‑based milk)
- 2 Large Eggs (room temperature)
- 1 Ripe Banana (mashed; the riper the better)
- 1 tablespoon Honey (optional, adjust to taste)
- 2 tablespoons Chocolate Chips (optional, any flavor you like)
- as needed Cooking Spray (to grease mini loaf pans; can use butter or shortening)
Instructions
Preheat Oven
Set the oven to 350°F (176°C) and let it preheat while you prepare the batter.
Time: PT10M
Temperature: 350°F
Grease the Pans
Lightly coat the mini loaf pans with cooking spray (or butter) and, if desired, dust with a little gluten‑free flour to prevent sticking.
Time: PT2M
Combine Dry Ingredients
Add the oats, sugar, cinnamon, baking soda, and salt to the food processor bowl.
Time: PT1M
Add Wet Ingredients
Add the milk, eggs, mashed banana, and honey to the bowl.
Time: PT1M
Blend the Batter
Secure the lid and pulse/blend for 15‑20 seconds until everything is just combined. Do not over‑blend; a few small oat pieces are fine.
Time: PT0M20S
Divide Batter and Add Toppings
Using a spatula, evenly split the batter between the prepared mini loaf pans. Sprinkle the chocolate chips (or raisins) on top and gently press them in.
Time: PT2M
Bake
Place the pans on the middle rack and bake for 25‑30 minutes, or until a toothpick inserted into the center comes out clean.
Time: PT30M
Temperature: 350°F
Cool Slightly
Remove the pans from the oven and let them rest for about 15 minutes. Then run a thin knife around the edges and turn the loaves onto a wire rack to cool completely if desired.
Time: PT15M
Serve
Slice each mini loaf, serve warm or at room temperature. Enjoy as a breakfast, snack, or light lunch.
Time: PT0M
Nutrition Facts
- Calories
- 202
- Protein
- 6 g
- Carbohydrates
- 30 g
- Fat
- 6 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten‑Free (with certified oats), Can be made dairy‑free with plant milk, Can be made vegan by substituting eggs and honey
Allergens: Gluten (if oats not certified), Dairy, Eggs, Soy (in chocolate chips)
Ingredient Substitutions
- Instead of Certified Gluten‑Free Oats: regular rolled oats (if gluten not a concern)
- Instead of White Granulated Sugar: honey, maple syrup, coconut sugar
- Instead of Ground Cinnamon: ground nutmeg, pumpkin pie spice
- Instead of Baking Soda: baking powder (use 1½ tsp)
- Instead of Whole Milk: almond milk, soy milk, oat milk
- Instead of Large Eggs: flax eggs (2 tbsp ground flax + 6 tbsp water), chia eggs
- Instead of Ripe Banana: applesauce (¼ cup), mashed sweet potato (¼ cup)
- Instead of Honey: maple syrup, agave nectar
- Instead of Chocolate Chips: raisins, dried cranberries, chopped nuts
- Instead of Cooking Spray: butter, shortening
Equipment Needed
- Food Processor or Blender
- Measuring Cups and Spoons
- Spatula
- Mini Loaf Pans (4×2.5 in) or 4×8 in Loaf Pan
- Oven
- Wire Rack (optional)
- Toothpick or Cake Tester
Critical Steps — Do Not Skip
- Preheat the oven to the correct temperature before mixing the batter
- Blend the batter only 15‑20 seconds to avoid a gummy texture
- Grease the pans thoroughly to prevent sticking
- Bake until a toothpick comes out clean; over‑baking makes it dry
- Allow the oatmeal to cool 15 minutes before removing from the pan
Chef Tips from the Video
- Use an over‑ripe banana for maximum sweetness and moisture
- For extra crunch, fold in chopped nuts or toasted oats after blending
- Line the pans with parchment paper for effortless removal.
Troubleshooting
The baked oatmeal is too dry
Add an extra 2‑3 tablespoons of milk and bake for a few more minutes.
The center is still wet after the recommended time
Continue baking in 5‑minute increments until a toothpick comes out clean.
No rise or crumbly texture
Check that the baking soda is fresh; replace if older than 6 months.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months.
Room temperature: Can sit at room temperature for up to 2 hours; after that refrigerate.
Make-Ahead Tips
- Bake the oatmeal a day ahead and store in the refrigerator; reheat slices in the microwave for 30‑45 seconds.
Frequently Asked Questions
What is the cultural significance and history of baked oatmeal in American breakfast cuisine?
Baked oatmeal evolved from traditional stovetop oatmeal as a convenient, make‑ahead breakfast that fits busy American lifestyles. It became popular in the 1990s with the rise of health‑focused cooking shows and is now a staple for families seeking a warm, portable breakfast.
What regional variations of baked oatmeal exist within the United States?
In the Northeast, maple syrup and apple pieces are common; the Southwest often adds pumpkin puree and spices; the West Coast favors gluten‑free grains, nuts, and superfood add‑ins like chia or goji berries. Matt’s version uses banana and chocolate chips for a classic sweet flavor.
How is baked oatmeal traditionally served in American homes?
It is typically sliced warm and served with a drizzle of honey, maple syrup, or fresh fruit. Some families pair it with yogurt or a glass of milk for a balanced breakfast.
On what occasions or celebrations is baked oatmeal traditionally enjoyed in American culture?
Baked oatmeal is popular for weekend brunches, holiday breakfasts (like Thanksgiving morning), and as a convenient grab‑and‑go option for school or work lunches.
How does baked oatmeal fit into the broader American breakfast tradition?
It bridges the gap between quick cereals and hearty cooked breakfasts, offering whole‑grain nutrition, warmth, and the ability to customize with fruits, nuts, or chocolate, reflecting the American emphasis on convenience and personalization.
What are the authentic traditional ingredients for baked oatmeal versus acceptable substitutes?
Traditional baked oatmeal uses rolled oats, milk, eggs, sweetener (sugar or honey), and a leavening agent like baking soda. Substitutes include gluten‑free oats, plant‑based milks, flax or chia “eggs,” and maple syrup or agave for sweetness, all of which Matt mentions as options.
What other American dishes pair well with baked oatmeal?
Serve it alongside fresh fruit salad, Greek yogurt, or a side of scrambled eggs for protein. A glass of orange juice or a cold brew coffee complements the warm, sweet flavors.
What makes Matt’s baked oatmeal special or unique in American cuisine?
Matt emphasizes a quick 15‑second blend, the use of mini loaf pans for individual portions, and the optional chocolate‑chip topping, creating a portable, snack‑size treat that’s both hearty and not overly sweet.
What are the most common mistakes to avoid when making baked oatmeal?
Common errors include over‑blending the batter (which creates a gummy texture), under‑greasing the pans (causing sticking), and baking for too short a time, which leaves the center wet. Follow Matt’s critical points to avoid these pitfalls.
Why does this baked oatmeal recipe use baking soda instead of baking powder?
Baking soda reacts with the acidity of the banana and honey, providing a quick rise and lighter crumb. Baking powder would give a slower, less pronounced lift, changing the texture Matt demonstrates.
Can I make this baked oatmeal ahead of time and how should I store it?
Yes, bake the loaves a day or two in advance, let them cool completely, then wrap each slice in plastic wrap and refrigerate. Reheat in the microwave or oven before serving. For longer storage, freeze wrapped slices and thaw before reheating.
What does the YouTube channel In The Kitchen With Matt specialize in?
The YouTube channel In The Kitchen With Matt, hosted by Matt Taylor, specializes in simple, approachable home‑cooking tutorials that focus on quick, budget‑friendly meals and snack‑size recipes, often highlighting gluten‑free and healthy options.
How does the YouTube channel In The Kitchen With Matt's approach to American comfort food differ from other cooking channels?
Matt’s approach emphasizes minimal equipment (often just a blender or food processor), short prep times, and clear step‑by‑step narration, making comfort foods like baked oatmeal accessible to beginners, whereas many channels use more elaborate techniques or multiple gadgets.
Last updated: September 2, 2026
