A quick and easy breakfast featuring fabulous fall flavors, this baked oatmeal is perfect for those cold mornings!
I’m very much the sort of person whose cravings are dictated by the seasons. In warmer months, I love starting my days with a light meal, such as yogurt and berries. However, as soon as the weather gets colder, I much prefer a heartier dish for breakfast. In my book, nothing feels cozier or more satisfying than a steaming hot bowl of oatmeal on a cool, crisp morning.
This baked oatmeal recipe takes regular oatmeal up a notch. Instead of a traditional stovetop (or microwave) preparation, the oatmeal gets baked in the oven, creating a casserole-like consistency that’s similar to bread pudding. With swirls of cinnamon, brown sugar, and molasses running throughout, this recipe is a delicious mix of sugar and spice. The oatmeal is broiled for the last few minutes, creating a delightfully crunchy top that contrasts perfectly with the moist, cake-like center.
I love how easy this recipe is to make—it only takes 30 minutes—and how easily customizable it is as well. It’s delicious as is, but you could also toss in a handful of chocolate chips, berries, or chopped nuts, based on whatever you happen to be craving. Whatever you choose, this baked oatmeal is hearty, delicious, and sure to keep you full until lunch!
Can I make baked oatmeal in an air fryer?
You sure can! This recipe can easily be made in an air fryer instead of a regular oven, and it’ll even cut down on some of the cooking time. Simply preheat your air fryer to 350°F and “bake” the oatmeal for 10 to 13 minutes, checking it around the seven-minute mark to make sure it’s not browning too much (you can put some tin foil on top if it is). The oatmeal is done as soon as the top gets lightly browned and the edges turn slightly crispy.
How do I store leftovers?
This recipe is for an individual-sized portion, but if you happen to have any leftovers that you’d like to save, let them cool completely first. Then transfer them to an airtight container and store them in the fridge for 3 to 5 days. You can also freeze any leftovers (for example, if you meal prepped several portions at once) by transferring them to a freezer bag or airtight container and storing them for up to 3 months. Allow them to thaw overnight in the fridge, and then warm them up in the microwave, air fryer, or a 350°F oven.
Serving suggestions
I personally love to drizzle a bit of Almond Butter over my baked oatmeal, but a few spoonfuls of this vibrant Strawberry Sauce would also add a delicious fruity twist. I also can’t have oatmeal without a cup of coffee, and this Vanilla Coffee Creamer adds the perfect amount of creamy sweetness. If you’re craving a bigger breakfast, I highly recommend pairing your baked oatmeal with a side of Jammy Eggs and Candied Bacon.
Ingredients
- 1/2 cup oatmeal
- 1/2 teaspoon cinnamon
- 1/2 tablespoon brown sugar
- 1 tablespoon Splenda
- 1/4 teaspoon baking powder
- 1 tablespoon molasses
- 1/4 teaspoon butter-flavored extract optional
- 1/4 teaspoon vanilla extract
- 1/4 cup unsweetened vanilla almond milk
- 1/4 cup water
- 1 teaspoon apple cider vinegar
Instructions
- Preheat your oven to 350°F. Spray a small, individual-sized baking dish with cooking spray, and set aside.
- In a small bowl, mix the oatmeal, cinnamon, brown sugar, Splenda, and baking powder together.
- Add in the molasses, butter extract, vanilla, almond milk, water, and apple cider vinegar. Stir to combine.
- Pour the oatmeal into the prepared baking dish and bake for 20 minutes.
- Turn the oven to broil and broil for 3-4 additional minutes, making sure it doesn't burn.
- Let cool for 5 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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