The Best Ever Baked Oatmeal Recipe

Ingredients

• 3 cups Buttermilk (If unavailable, make by adding 3 tbsp white vinegar to 3 cups whole milk, stir and let sit 5 minutes)
• 3 cups Whole Milk (Use 2% or whole milk for richer texture)
• 3 tablespoons White Vinegar (Any distilled white vinegar works)
• 6 cups Rolled Oats (Old‑fashioned rolled oats, not instant)
• 1 tablespoon Cinnamon Powder (Ground cinnamon)
• 250 g Unsalted Butter (Melted; no need to cool before adding)
• 1 cup Brown Sugar (Packed; light or dark both fine)
• 6 large Apples (Any variety; peeled and grated)
• 4 Large Eggs (Room temperature)
• 1 tablespoon Baking Powder (Double‑acting)
• 3 cups Frozen Raspberries (Can substitute any frozen or fresh berries)
• 1 cup Greek Yogurt (For serving; optional)
• 2 tablespoons Maple Syrup (For serving; optional)
• 2 tablespoons Icing Sugar (For berry coulis; optional)
• 1 spray Cooking Spray (Lightly spray parchment bottom)

Instructions

1. Prepare Homemade Buttermilk

   Measure 3 cups whole milk into a small bowl, add 3 tbsp white vinegar, stir, and let sit for 5 minutes until it thickens.

   Time: PT5M

2. Mix Oats, Cinnamon, Butter, and Buttermilk

   In a large mixing bowl combine 6 cups rolled oats, 1 tbsp cinnamon, and 250 g melted butter. Pour the prepared buttermilk over the mixture and stir until everything is evenly coated.

   Time: PT5M

3. Add Sweetener

   Stir in 1 cup packed brown sugar (or honey/maple syrup if preferred) until fully incorporated.

   Time: PT2M

4. Chill Overnight

   Cover the bowl with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow the oats to absorb the liquid.

   Time: PT12H

5. Peel and Grate Apples

   Peel 6 large apples, then grate them using a coarse grater. Set the grated apples aside.

   Time: PT10M

6. Add Apples to Oat Base

   Remove the chilled oat mixture from the fridge, transfer to a larger bowl if needed, give a quick stir, then fold in the grated apples.

   Time: PT2M

7. Add Eggs and Baking Powder

   Add 4 large eggs and 1 tbsp baking powder to the bowl and mix until the eggs are fully incorporated and the batter is smooth.

   Time: PT3M

8. Fold in Berries

   Gently fold in 2–3 cups frozen raspberries (or any frozen fruit of choice) until evenly distributed.

   Time: PT2M

9. Line Tray and Spray

   Line a baking tray with parchment paper and lightly spray the bottom side of the paper to help it adhere.

   Time: PT2M

10. Press Mixture into Tray

    Spoon the batter into the prepared tray, spreading it evenly and pressing firmly with a spatula to create a compact layer.

    Time: PT2M

11. Bake Oatmeal

    Preheat the oven to 180°C (350°F) fan‑forced. Bake for 60–75 minutes, or until the top is golden brown and springs back when gently pressed.

    Time: PT1H10M

    Temperature: 180°C

12. Cool Before Slicing

    Allow the baked oatmeal to cool completely in the tray before cutting into squares. If in a hurry, slice while still warm for a softer texture.

    Time: PT15M

13. Make Berry Coulis (Optional)

    In a small saucepan combine extra frozen fruit with icing sugar to taste. Heat over low, bring to a gentle boil, then simmer a few minutes until the mixture thickens slightly.

    Time: PT10M

Nutrition Facts

Calories

300

Protein

5.5 g

Carbohydrates

34 g

Fat

13 g

Fiber

4.2 g

Ingredient Substitutions

• Instead of Buttermilk: Milk + lemon juice, Yogurt thinned with water
• Instead of Whole Milk: Plant‑based milk (almond, soy) with vinegar
• Instead of White Vinegar: Lemon juice
• Instead of Rolled Oats: Quick oats (slightly softer texture)
• Instead of Cinnamon Powder: Ground nutmeg, Pumpkin spice
• Instead of Unsalted Butter: Margarine, Coconut oil
• Instead of Brown Sugar: Honey, Maple syrup, Coconut sugar
• Instead of Apples: Pears
• Instead of Large Eggs: Flax egg (2 tbsp ground flaxseed + 6 tbsp water)
• Instead of Baking Powder: Baking soda + cream of tartar (1/4 tsp soda + 1/2 tsp tartar per tbsp)
• Instead of Frozen Raspberries: Frozen blueberries, Mixed frozen berries, Fresh berries
• Instead of Greek Yogurt: Regular plain yogurt, Skyr
• Instead of Maple Syrup: Honey, Agave syrup
• Instead of Icing Sugar: Granulated sugar blended to a powder
• Instead of Cooking Spray: Brush with melted butter or oil

Equipment Needed

• Large Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Whisk or Spoon
• Grater
• Baking Tray
• Parchment Paper
• Oven

Critical Steps — Do Not Skip

• Prepare Homemade Buttermilk
• Chill Overnight
• Peel and Grate Apples
• Add Eggs and Baking Powder
• Press Mixture into Tray
• Bake Oatmeal

Chef Tips from the Video

• Press the batter down firmly to avoid large air pockets.
• For extra crunch, sprinkle a handful of chopped nuts on top before baking.
• Use a mix of fresh and frozen berries for varied texture and flavor.
• Serve with a dollop of Greek yogurt and a drizzle of maple syrup for contrast.

Troubleshooting

Storage

Refrigerator: Cover and store up to 5 days.

Freezer: Slice, wrap tightly in foil or freezer bags, and freeze up to 2 months.

Room temperature: Not recommended beyond 2 hours; keep at cool room temperature if serving immediately.

Make-Ahead Tips

• Prepare the buttermilk and soak the oats the night before to save time.
• The baked oatmeal freezes well; slice and wrap individual portions for quick reheating.
• Berry coulis can be made in advance and stored refrigerated for up to 3 days.

Frequently Asked Questions