Stir together this wholesome Baked Oatmeal recipe before bed, pop it into the oven when you wake up, and you can sit down to a hearty bowl of oatmeal with the family without any standing by the stove and stirring!
Easy Baked Oatmeal Recipe
This breakfast recipe is easy and delicious and it’s a nice way to change up how you usually serve oatmeal. It somehow feels more decadent baked in a pan like this—and it’s a nice hands-off way to cook oatmeal if you can’t be near the stove to stir.
Baked Oatmeal with Blueberries
This is one of my favorite baked oatmeal recipes because it tastes so rich and comforting, but it’s full of whole grains—and fiber and fruit. It’s perfect on busy weekdays (especially if the kids wake you up early!) and you can make it ahead of time and simply warm it up as needed.
Ingredients in Baked Oatmeal
This baked oatmeal recipe has steel cut oats—and it’s a much easier way to cook them than cooking them on the stovetop!—coconut milk, water, honey, eggs, blueberries, and some spices. I buy the small canister of steel cut oats and then remind myself to make this dish once or twice to use it up!
Can I make this without coconut?
Okay, fine, I guess I understand how not everyone loves coconut as much as I do! Simply use regular milk (or a plain unsweetened nondairy milk) and omit the shredded coconut.
How to Make Baked Oatmeal Step-by-Step
Here’s a look at the process involved in making this simple breakfast.
- THE NIGHT BEFORE: Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil. Whisk together the eggs, coconut milk, honey, and vanilla until smooth—then add 2 cups water, the steel-cut oats, and salt.
- Pour mixture into the prepared dish, press the berries gently on top, and cover with plastic wrap. Refrigerate overnight.
- In the morning, preheat the oven, remove plastic wrap, and bake until set in the middle.
- Drizzle with a little extra honey and sprinkle with coconut. Enjoy!
Tips for Making the Best Baked Oatmeal
- Steel-cut oats require a fair amount of liquid and cooking time, so do plan to stir this together the night before to allow them time to soak.
- Use fresh or frozen blueberries, according to what you enjoy most.
- Serve this warm with additional milk, cream, or yogurt as you like. (It’s also pretty good cold, which is handy if your serving cools off while you’re tending to the kids…)
This looks great but I’m worried my kids won’t eat it!
And that is a common concern when feeding our families, isn’t it? Here are some tips.
- To serve this to older babies, omit the sweetener and plan to drizzle some onto your serving. You can serve it in small pea-size pieces or mash it in warm milk and spoon feed it.
- For toddlers, they may enjoy topping their serving with some yogurt or nut butter! And start with a small serving at first so you don’t overwhelm them with too much of a new food.
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LET ME KNOW IF YOU MAKE THE RECIPE—I’D LOVE TO HEAR WHAT YOUR FAMILY THOUGHT OF IT!Print
This recipe is adapted from Brown Eggs and Jam Jars: Family Recipes from the Kitchen of Simple Bites. You can use either fresh or frozen berries in this.
1. THE NIGHT BEFORE: Generously grease a 3-quart casserole or 9-inch square baking dish with coconut oil. In a medium bowl, whisk together the eggs, coconut milk, honey, and vanilla until smooth. Add 2 cups water, the steel-cut oats, and salt. Mix well.
2. Pour mixture into the prepared dish, press the berries gently on top, and cover with plastic wrap. Refrigerate overnight.
3. In the morning, preheat oven to 350 F . Remove plastic wrap and bake for 35 to 40 minutes or until set in the middle.
5. Drizzle with a little extra honey and sprinkle with coconut. Serve hot with additional milk if you like.
Store leftovers, once cooled, in the pan tightly covered with foil or plastic wrap. Or cut into squares and store in an airtight container for up to 3 days.