No-Fuss Baked Oatmeal for Real Life
There’s a reason I keep coming back to baked oatmeal—actually, there are a few.
It freezes like a dream, which means I can pull out a square on a busy morning and not have to think about what to feed myself (or my kids). It packs well too—I used to bring it with me when I taught full time. Just toss a piece into a container, add some greek yogurt or nut butter+pumpkin seeds , and boom: done.
But what I love most is how flexible it is. You can switch up the mix-ins, change the toppings, or just make a plain batch and dress it up differently each day. It’s one of those “non-recipes” that fits whatever season of life you’re in. Picky toddler? Add chocolate chips. Cleaning out the fridge? Toss in shredded carrots or zucchini. Want something cozy? Apples and cinnamon. You get the idea.
💫 The Base Recipe
This is the simple baked oatmeal I’ve been making for years. Nothing fancy, just a solid base that works—and that you can make your own.
Ingredients:
3 cups rolled oats
2 tsp baking powder
2 tsp cinnamon (or more if that’s your thing)
1/4 cup maple syrup
2 cups milk of choice (dairy or non-dairy)
Choose one:
2 ripe bananas, mashed (adds sweetness + moisture)
OR 1 egg (for a more neutral base)
Instructions:
Preheat oven to 350°F. Grease or line an 8x8 or 9x9 baking dish.
In a large bowl, mix oats, baking powder, and cinnamon.
In a separate bowl, mash the bananas (if using), then add the milk, maple syrup, and egg (if using).
Stir wet ingredients into the dry, then add your favorite mix-ins (see below).
Pour into the baking dish and bake for 30–35 minutes, or until it’s set and golden on top.
Let cool a bit before slicing. Store leftovers in the fridge or freezer.
👩🍳 Mix-In Ideas (A.K.A. Clean-Out-the-Fridge Energy)
This is where you get to have fun (or just use up what you’ve got).
Fruits: blueberries, diced apples, chopped strawberries, peaches, cherries (fresh or frozen all work)
Veggies: shredded carrots, grated zucchini
Extras: nuts, seeds, coconut flakes, mini chocolate chips, chia or hemp seeds
🍓 Toppings = Instant Variety
I love baking a basic version and then letting everyone top theirs how they like it in the morning. It makes it feel fresh and a little different every day—even if it’s the same batch from the fridge.
Try:
Nut butter drizzle
Splash of milk or spoonful of yogurt
Sliced banana or extra berries
Crushed nuts / seeds/ or granola for crunch
A drizzle of maple syrup or honey if you’re feeling fancy
🧊 Freeze Now, Thank Yourself Later
I don’t just say baked oatmeal is freezer-friendly—I actually make it for the freezer. Once it cools, I slice it into squares, wrap them up, and stash them in the freezer. You can also bake it in a muffin tin for easy, grab-and-go portions (great for lunchboxes or snack time too).
Blueberry Baked Oatmeal topped with crushed almonds, drizzle of maple syrup.
