Easy Baked Oatmeal

Ingredients

• 2 cups Old-Fashioned Rolled Oats (certified gluten‑free if needed)
• 0.5 cup Sliced Almonds (optional, toasted for extra crunch)
• 1 teaspoon Ground Cinnamon (adds warm flavor)
• 0.5 teaspoon Baking Soda (helps the oatmeal rise slightly)
• 0.5 teaspoon Kosher Salt (enhances flavor)
• 1.75 cups Milk (dairy or dairy‑free (almond, soy, oat))
• 0.25 cup Honey (or maple syrup for vegan option)
• 2 Large Eggs (room temperature)
• 2 tablespoons Butter (melted; can substitute coconut oil for dairy‑free)
• 2 teaspoons Vanilla Extract (pure vanilla preferred)
• 2.5 cups Frozen Mixed Berries (any blend; no need to thaw)
• 0.25 cup Extra Berries for Garnish (optional)
• 2 tablespoons Extra Sliced Almonds for Garnish (optional)

Instructions

1. Preheat Oven and Grease Dish

   Set the oven to 375°F (190°C). Lightly grease a 9‑inch square baking dish with butter or coconut oil using a paper towel.

   Time: PT5M

   Temperature: 375°F

2. Combine Dry Ingredients

   In a large mixing bowl, add 2 cups rolled oats, ½ cup sliced almonds, 1 tsp ground cinnamon, ½ tsp baking soda, and ½ tsp kosher salt. Stir until evenly distributed.

   Time: PT5M

3. Mix Wet Ingredients

   In a medium bowl, whisk together 1 ¾ cups milk, ¼ cup honey (or maple syrup), 2 large eggs, 2 tbsp melted butter (or coconut oil), and 2 tsp vanilla extract until lightly frothy.

   Time: PT5M

4. Combine All Ingredients and Add Berries

   Pour the wet mixture into the dry‑ingredient bowl. Add 2½ cups frozen mixed berries. Stir gently; the milk may turn a bluish‑purple color—that’s normal.

   Time: PT3M

5. Transfer to Baking Dish and Garnish

   Spread the batter evenly in the greased baking dish. Dot the top with the extra berries and sprinkle the remaining sliced almonds if using.

   Time: PT3M

6. Bake

   Place the dish in the oven and bake for 40–45 minutes, or until the center is set and the edges are golden.

   Time: PT45M

   Temperature: 375°F

7. Cool Slightly and Serve

   Remove from oven and let cool for 5 minutes. Scoop portions onto plates, optionally topping with a dollop of yogurt.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

11 g

Carbohydrates

44 g

Fat

10 g

Fiber

7 g

Ingredient Substitutions

• Instead of Old-Fashioned Rolled Oats: Quick oats, Steel‑cut oats (longer cooking)
• Instead of Sliced Almonds: Chopped walnuts, Pecans
• Instead of Ground Cinnamon: Pumpkin spice, Ground nutmeg
• Instead of Baking Soda: Baking powder (1 tsp)
• Instead of Kosher Salt: Sea salt
• Instead of Milk: Almond milk, Soy milk, Oat milk
• Instead of Honey: Maple syrup, Agave nectar, Brown sugar
• Instead of Large Eggs: Flax eggs (2 tbsp ground flax + 6 tbsp water)
• Instead of Butter: Coconut oil, Neutral vegetable oil
• Instead of Vanilla Extract: Almond extract (1 tsp)
• Instead of Frozen Mixed Berries: Fresh mixed berries, Frozen single‑fruit berries

Equipment Needed

• Large Mixing Bowl
• Medium Mixing Bowl
• Whisk
• Spatula or Spoon
• 9‑Inch Square Baking Dish
• Oven
• Paper Towel (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Greasing the baking dish to prevent sticking.
• Ensuring the oats are fully submerged in the wet mixture before baking.
• Baking until the center is set and edges are golden (no longer liquid).

Chef Tips from the Video

• Toast the sliced almonds before adding for deeper flavor.
• Use a mix of raspberries, blueberries, and blackberries for a balanced sweet‑tart profile.
• Allow the baked oatmeal to rest 5‑10 minutes before slicing; it firms up and cuts cleaner.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Portion into individual containers, wrap tightly, and freeze for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the oatmeal a day ahead, cool completely, then refrigerate. Reheat individual portions in the microwave (1‑2 minutes) or in a 350°F oven for 10 minutes.
• Portion into mason jars for grab‑and‑go breakfast.

Frequently Asked Questions