Starting your day with a warm, satisfying breakfast can make all the difference. I often find myself reaching for a bowl of oatmeal, but sometimes, a baked option is even better. It’s comforting, easy to make ahead, and perfect for busy mornings.
Today, I’m sharing two fantastic baked oatmeal recipes that I think you’ll really like. Whether you want a simple hearty start or something packed with extra protein, I’ve got you covered with these baked oatmeal ideas.
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Baked Breakfast Oatmeal: Your Easy Morning Meal
This baked breakfast oatmeal is a wonderful way to begin your day. It’s warm, comforting, and packed with good stuff to keep you full until lunch.
Key Ingredients & Tips for Baked Oats
- Oat Type Matters: Use old-fashioned rolled oats for the best texture in this baked breakfast. Instant oats will become too mushy, and steel-cut oats won’t soften enough.
- Sweetener Options: You can use maple syrup, honey, or brown sugar to sweeten your oatmeal. Adjust the amount based on how sweet you like things.
What You Need
- 2 cups old-fashioned rolled oats
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 cups milk (dairy or non-dairy)
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup mixed berries (fresh or frozen)
⏱️ Time: 10 mins prep, 25 mins bake🍽️ Yields: 4 servings
How to Make It
Step 1: Prep and Mix Dry Ingredients
Preheat your oven to 375°F (190°C). Grease an 8×8 inch baking dish. In a large bowl, mix together the rolled oats, baking powder, cinnamon, and salt. Make sure everything is combined well.
Step 2: Combine Wet Ingredients and Bake
In a separate bowl, beat the egg, then stir in the milk, maple syrup, and vanilla extract. Pour the wet mixture into the dry oat mixture and stir until just combined. Gently fold in the mixed berries. Pour the batter into your prepared baking dish.
Step 3: Bake Until Golden
Bake for 25-30 minutes, or until the top is lightly golden and the oatmeal is set. Let it cool for a few minutes before serving. You can enjoy it warm with a drizzle of extra syrup or a dollop of yogurt.
📝 Final Note
This baked oatmeal stores well in an airtight container in the fridge for up to 3-4 days. It’s great for meal prepping!
Baked Protein Oatmeal: A High Protein Breakfast
If you’re looking for a breakfast that helps fuel your day and keeps you feeling strong, this baked protein oatmeal is for you. It’s packed with extra protein to support your goals.
Key Ingredients & Tips for High Protein Baked Oats
- Choose Your Protein Powder: Use your favorite protein powder. Vanilla or unflavored works best, but chocolate can be good too. Adjust milk if your protein powder makes the batter very thick.
- Add Extra Protein Boosters: For even more protein, stir in some chopped nuts, seeds like chia or flax, or a dollop of Greek yogurt on top when serving.
What You Need
- 1.5 cups old-fashioned rolled oats
- 1/2 cup protein powder (vanilla or unflavored)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups milk (dairy or non-dairy)
- 1/4 cup maple syrup or sweetener of choice
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts or pecans
⏱️ Time: 10 mins prep, 30 mins bake🍽️ Yields: 4-5 servings
How to Make It
Step 1: Get Ready to Mix
Preheat your oven to 375°F (190°C) and lightly grease an 8×8 inch baking dish. In a large bowl, combine the rolled oats, protein powder, baking powder, and salt. Mix these dry ingredients well so the protein powder is evenly spread out.
Step 2: Add Wet Ingredients and Stir
In a separate bowl, whisk the milk, maple syrup, egg, and vanilla extract until smooth. Pour this wet mixture into the dry oat mixture. Stir everything together until just combined. Fold in the chopped walnuts or pecans.
Step 3: Bake and Serve High Protein Oatmeal
Pour the oatmeal batter into your prepared baking dish. Bake for 30-35 minutes, or until the oatmeal is set and golden brown on top. Let it cool a little before serving. This baked oatmeal is great on its own or with a side of fresh fruit.
📝 Final Note
This protein-packed baked oatmeal is excellent for meal prep. Store leftovers in the fridge for up to 4 days and reheat portions as needed for a quick breakfast.
