Baked Oatmeal Recipe

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


Step 1: Preheat the oven to 375 degrees Fahrenheit. Place the baking rack in the middle of the oven. Butter an 8×8 cake pan.

Step 2: In a large bowl, combine the oats, coconut, cinnamon, baking powder, and salt. Toss in the raspberries and chopped apple.

Step 3: In a separate bowl, whisk together the milk, maple syrup, egg and vanilla extract.

Step 4: 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.

Step 5: Bake until the surface is golden and the oatmeal looks almost as-set-as a cake, 30 minutes. Let it cool a little.

Step 6: Enjoy warm with your favorite breakfast drink.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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