Baked Oatmeal Recipe

In breakfast I trust. In a baked oatmeal breakfast I trust very much. Here is why.

Reason 1: I wake up excited knowing that I’m having it for breakfast. It gets me rushing out of bed and to the kitchen in a flash.

Reason 2: my daughter who would not normally touch oatmeal devoured her serving and asked for more! Behold her how eagerly she gobbled it up.

Reason 3: my husband who has his set, almost unbreakable breakfast preferences abandoned them suddenly for this oatmeal.

Reason 4: it is so delicious it tastes almost like dessert. I’ve been eating it for breakfast as well as in the afternoon.

Only con? Being so popular, it doesn’t last long. I made it twice in a week. My guess is I should start doubling the ingredients to make more of it. More, more, more of it, please.

And finally I’m happy to say that I’ve made peace with rolled oats. I don’t like them for oatmeal; they are normally too mushy for my taste but when baked in this recipe they keep a nice al dente texture and get a little crunchy on the surface, which I love.




Prep Time: 10 MIN

Cook Time: 30 MIN

If you don't like coconut, use 1 1/3 cups oats instead of the suggested 1 cup oats and 1/3 cup coconut.

To double the recipe, simply double the ingredients, use a slightly larger pan and bake for the same amount of time.


1 cup old-fashioned rolled oats
1/3 cup unsweetened shredded coconut
1 teaspoon cinnamon
½ teaspoon baking powder
A pinch of salt
1 cup fresh or thawed frozen raspberries
1 medium apple, peeled and chopped into bite-sized pieces
1 cup milk
1/3 cup plus 1 tablespoon maple syrup
1 egg
1 teaspoon vanilla extract
¼ cup sliced almonds, optional


Preheat the oven to 375 degrees Fahrenheit. Place the baking rack in the middle of the oven. Butter an 8x8 cake pan.

In a large bowl, combine the oats, coconut, cinnamon, baking powder and salt. Toss in the raspberries and chopped apple.

In a separate bowl, whisk together the milk, maple syrup, egg and vanilla extract.

Add the milk mixture to the oat mixture and lightly fold to moisten the oats. Transfer into the prepared pan. Scatter the sliced almonds on top, if using.

Bake until the surface is golden and the oatmeal looks almost as set as a cake, 30 minutes. Let it cool a little.

Enjoy warm with your favorite breakfast drink.

Similar Breakfast Recipes you might like:

Blueberry Flaxseed Muffins

Chickpea Breakfast Bread
Whole Wheat Apple Cake
Brown Rice Pancakes
Quinoa Flake Pancakes


9 Responses to “Baked Oatmeal Recipe”

  1. 1

    Kiran @ — 10/06/2012 @ 9:24 pm

    Oh my, it looks so delicious! I love a good baked oatmeal for breakfast and snack. Yum!

  2. 2

    Oriane — 10/08/2012 @ 10:23 am

    What a scrumpious breakfast this must be.
    I eat oatmeal almost every day (Bob’s Red Mill 5 grain rolled oats – wheat, rye, oats, flaxseed, barley and triticale) and will have to try this recipe. I like Bob’s Red Mill Oats because it isn’t mushy llike regular oatmeal and is very nutty tasting.
    I’m always looking for new ideas and this will be a good breakfast to prepare when we have company over the Holidays.

    Votre fille est adorable :)


  3. 3

    Nisrine — 10/08/2012 @ 6:43 pm

    I have never tried Bob’s Red Mill oats. I will have to pick up some next time. The ingredients sound right up my alley.

    Merci, Oriane!

  4. 4

    Sues — 10/08/2012 @ 9:51 pm

    Mmm this looks like something even the most ardent oatmeal hater could get behind. And pretty, too!

  5. 5

    Oriane — 10/09/2012 @ 8:32 am

    Check website, you can purchase their products online as well
    My local stores carry that brand, I’m sure you’ll be able to find it in your area.
    This company has been around since the 70′s – it’s all organic and the grains are very high quality. I’ve used the flours, soups, cereal.
    I buy 100% organic along with growing my own veggies (organically) and truly believe that the health issues in this country are linked to the food quality (or lack thereof).
    Bonne journée.

  6. 6

    Nisrine — 10/10/2012 @ 7:45 pm

    Oriane, I have used BRM flours before but the oats sound intriguing and I will definitely have to hunt them down.

    Kudos for your organic lifestyle and for growing your own veggies!

    Merci! :)

  7. 7

    Pam — 10/23/2012 @ 11:59 am

    For organic products including Bob’s.
    try Everything is discounted and shipping is fast

    Question. Can I leave out the coconut or substitute (any suggestions)
    We are non fat vegan

    • Nisrine replied: — October 23rd, 2012 @ 4:12 pm

      I have made it with all oats and no coconut and it worked fine. You could also use chopped nuts instead, if you prefer.

      Thank you for suggesting Iherb. I’ll check their site.

  8. 8

    Sarah — 02/08/2013 @ 9:08 am

    I’ve made this now four times and passed on the recipe to friends. A new standard in my house. Thank you!

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