Our Favorite Baked Oatmeal Recipes

Baked oatmeal is the perfect make ahead snack, breakfast, or treat to meal prep and have throughout the week ahead. The variations are absolutely endless, but we’ve rounded up our favorite baked oatmeal recipes to make any time of year. All of them are gluten-free, dairy-free and refined sugar free for a healthy breakfast or snack option!

Baked Oatmeal Recipe

We are nuts about baked oatmeal around here! And we know you are too, because you keep asking for more. These baked oatmeal recipes are delicious, filling, and packed with good-for-you ingredients to get you through a busy morning! They are the perfect on-the-go and make ahead breakfast or snack! Plus, they are totally customizable! We’ve rounded up a few of our favorite baked oatmeal recipe to make any season.

New to the baked oatmeal fan club? Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!

How do you make baked oatmeal?

They are so easy to put together, using only one bowl and once it’s mixed together you place it in the oven!

  • Combine your dry ingredients.
  • Add in your wet ingredients.
  • Pour into your greased, or lined with parchment paper, baking dish.
  • Bake!

Banana chocolate baked oatmeal recipes

Baked Oatmeal FAQ

Just in case you are new to the baked oatmeal scene, we’ve answered a few of our frequently answered questions right here for you! If your question isn’t answered here, be sure to leave a comment and we’ll respond there!

How do you serve baked oatmeal?

There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.

What kind of oats are used?

Use rolled oats, not quick cooking oats. If gluten-free, make sure you buy oats there a labeled as gluten-free.

Can you make it ahead of time!

Yes! It’s the perfect make ahead breakfast. Make a batch at the beginning of the week and it will last you around 3-4 days! 

How do you reheat baked oatmeal?

These are the perfect make ahead breakfast, especially for kids. To reheat it, use the oven, toaster oven or microwave to reheat until warm.

How long can you keep oatmeal cups in the refrigerator?

I like to keep them for 3-4 days.

Make ahead baked oatmeal recipes

Our Favorite Baked Oatmeal Recipes


Maple Blueberry Baked Oatmeal: Maple and blueberry together is SO GOOD and we knew it would be delicious as an oatmeal bake

Chocolate Peppermint Baked Oatmeal: When the holidays are right around the corner, we know that this Chocolate Peppermint Baked Oatmeal will be a crowd pleaser on a leisurely morning surrounded by family and friends. Or really, anytime!

Apple Cinnamon Baked Oatmeal (Gluten-Free): This classic flavor combination smells so good when it is baking, and bonus it’s so easy to put together. 

Peanut Butter, Banana, Chocolate Chip Baked Oatmeal: Who doesn’t love the combination of peanut butter, banana, and chocolate chips baked into an ooey-gooey fiber rich breakfast bake?

PB&J Baked Oatmeal: This PB & J baked oatmeal has all the same flavors of a PB&J, but without the traditional sandwich bread. Each bite is a mini PB&J in itself with a more exciting texture and, of course, all the nutritional benefits of its clean ingredient list. This recipe came to us from my friend Ali’s newest cookbook, Inspiralized and Beyond! 

How To Make The BEST Baked Oatmeal Cups (Gluten-Free): These baked oatmeal cups are the OG baked oatmeal recipe on LCK. They’re delicious, filling, and packed with good-for-you ingredients to get you through a busy morning! They are the perfect on-the-go/make ahead breakfast or snack! Plus, they are totally customizable! Start with the base recipe and add in your favorite add-ins!

Pumpkin Oatmeal Bake: For when season is calling out to you! Keep this baked oatmeal all about the pumpkin flavor as-is, or add in chocolate chips, nuts or dried cranberries for a twist.

Gingerbread Baked Oatmeal: With its warm spices and hearty molasses flavor, this Gingerbread Oatmeal Bake completely feels and tastes like the holiday season. Make as is, or bake it with nuts, white or dark chocolate or even dried cranberries!

Baked PB&J Oatmeal bake recipes

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Baked Oatmeal Recipes

Gingerbread Oatmeal Bake

Warm and inviting, this Gingerbread Oatmeal Bake is super festive and the perfect brunch to feed a crowd this holiday season. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. Keep it all about the gingerbread flavor as-is, or add in walnuts, chocolate chips, or dried cranberries for a twist.

Gingerbread Oatmeal Bake

With its warm spices and hearty molasses flavor, this Gingerbread Oatmeal Bake completely feels and tastes like the holiday season. It’s not only delicious, but it’s also a nutritious breakfast that will be perfect to serve for a crowd. It’s made in 1 bowl and bakes up in just about 30 minutes. Make it ahead, or make it fresh!

There are a few ways you can serve baked gingerbread oatmeal, besides digging right in with a spoon. You can scoop out a serving into a bowl and add a little extra milk, like a warm cereal. Or, you can slice it and eat as is, warm or cold. This makes it a great meal-prep option as well; bake it and eat some immediately and then pack the rest away for later.

Gingerbread oatmeal casseroleGingerbread Oatmeal Ingredients

  • Old Fashioned Oats
  • Eggs
  • Maple Syrup 
  • Milk-of-choice (we recommend almond or oat milk)
  • Oil-of-choice (we recommend avocado, light olive oil, or melted coconut)
  • Unsweetened Apple Sauce
  • Molasses
  • Baking Powder
  • Chia Seeds
  • Dark Chocolate Chips (optional)
  • Walnuts (optional)
  • Dried Cranberries (optional)

A scoop of gingerbread oatmealWhat Oats Should You Use

For this recipe, use rolled oats, not quick cooking oats. If you are gluten-free, make sure the package you buy says gluten-free rolled oats on it! You can’t use instant oatmeal. It’s different than rolled oats or old fashioned oats because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats, so make sure to check labels.

Can you freeze baked oatmeal?

Yes! Once it is fully cooled, store in an airtight container for up to 3 months. Either defrost overnight in the refrigerator or give it a quick pass in the toaster oven or microwave to heat up!

Gingerbread oatmeal bake with a fork in it

If you like this oat recipe, check out these others:

If you like this holiday breakfast recipe, check out these others:

Gingerbread Oatmeal Bake

Prep Time 00:10 Cook Time 00:30 Total Time 00:40 Yields 9 slices

Ingredients

For Gingerbread Oatmeal

    Optional add-ins

    • 1/3 cup chocolate chips (dark or white chocolate would be nice here!)
    • 1/3 cup walnuts or pecans
    • 1/3 cup dried cranberries

    Directions

    1. Pre-heat oven to 350 degrees and grease an 8" x 8" (or similar size) oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
    2. In a large bowl add eggs, milk, maple syrup, apple sauce, oil and molasses and whisk to fully combine. 
    3. To the wet ingredients add oats, chia seeds, baking powder, and all of the spices and mix until fully combined. If adding in any option ingredients like walnuts, fold them in here.
    4. Pour into prepared dish and bake for 30-35 minutes, until the center is just barely firm.
    5. Scoop and serve warm as is or with milk, or cool and slice into 9 square portions.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Cranberry Pumpkin Crumble Muffins

    These Gluten Free Pumpkin Oatmeal Muffins are the real deal. They are made with oat flour, packed with cranberries and topped with the best oat crumble. They are easy to make, so delicious and make a great on-the-go breakfast or holiday brunch muffin.

    Pumpkin oatmeal muffins with streuselPumpkin Oatmeal Muffins

    These Healthy Pumpkin Oatmeal Muffins just so happen to be gluten free and are the perfect seasonal muffin made with pumpkin and dried cranberries. These muffins may be healthy, but they taste like the REAL DEAL. They’re soft, moist and oh-so-delicious. They are the perfect fall breakfast or holiday brunch muffin that everyone will love. Plus, they’re nut-free! That means they are safe for those with allergies, or to send to school with your kids. Keep a batch in the freezer and pop in the lunch box in the morning and these healthy oat muffins will be ready to go by the time lunch time hits. Who’s ready to make them?

    A gluten free pumpkin muffin with a bite taken out of itIngredients for Pumpkin Oat Muffins

    • Pumpkin Puree
    • Oats and Oat Flour
    • Sweetened Dried Cranberries (look for the ones that are sweetened with apple juice)
    • Eggs
    • Coconut sugar
    • Oil (we use avocado oil for the healthy fats)
    • 3/4 cup pumpkin puree
    • Milk of choice  (we used almond milk)
    • Coconut Flour
    • Baking Soda and Baking Powder
    • Butter or Coconut Oil
    • Cinnamon
    • Salt

    Pumpkin oatmeal muffin batterWhy We Soak the Cranberries

    This recipe calls for sweetened dried cranberries. Look for the ones at the store that are sweetened with apple juice, if you can, to keep these refined-sugar free. In the recipe, we call for soaking the cranberries briefly in hot water. This is done because typically dried cranberries can be pretty tough, and when we baked them up they felt out of place in the soft muffin. Soaking them in water while you get the rest of the batter ready allows them to soften and plump up, which makes them a great texture for the muffin. 

    What kind of oat flour is best to use?

    As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and it is easy to purchase in most stores. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

    How do you measure oat flour

    If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. Oat flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring it can impact a recipe because it is an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible. For coconut flour, scoop it in the tablespoon and then level it off.

    Oat crumble topping in a bowl

    How to store Pumpkin Oatmeal Muffins

    We’ve tested storing these at room temperature covered loosely, in an air tight container and in the freezer. They all work! But we prefer to keep these at room temperature covered (in a non-air tight way) for two days at most. The muffins get more moist as the days go on, especially in an airtight container, which can make them feel dense.

    So if you want to keep them the freshest, you can store in the freezer. If you are packing these for lunches for kids, or a snack for yourself, you can take them from the freezer the morning of and place in a container. In an hour or two the muffins are defrosted and ready to eat.

    Muffin tin filled with pumpkin oat muffins

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    If you like this muffin recipe, check out these others:

    Healthy Pumpkin Oatmeal Muffins

    Prep Time 00:10 Cook Time 00:18 Total Time 00:28 Yields 12

    Ingredients

    For Pumpkin Muffins

    Streusel:

    Directions

    1. Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
    2. Place cranberries in a heat proof bowl and pour enough hot water over them to cover. Let soften while you make the muffin batter.
    3. In a large bowl add eggs, coconut sugar, oil, pumpkin puree, and milk and whisk together to combine.
    4. Add oat flour, coconut flour, baking soda, baking powder, salt and cinnamon and mix with a spatula until smooth.
    5. Drain cranberries and fold into the batter.
    6. Make the streusel: Combine oat flour, coconut sugar, butter and salt in a bowl and mix together.
    7. Fill each muffin cup ¾ full. Top each muffin with about 1 heaping tablespoon of the streusel.
    8. Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.

    Recipe Notes

    1. You can substitute any oil you typically use. We regularly use avocado oil, but any other neutral tasting oil will work here. 
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Pumpkin Oatmeal Bake

    This Pumpkin Oatmeal Bake is here just in time for the cooler weather and is the perfect make-ahead breakfast. This 1-bowl breakfast bake is dairy-free, gluten-free and made without any refined sugars. Keep it all about the pumpkin flavor as-is, or add in chocolate chips, nuts or dried cranberries for a twist.

    pumpkin oatmeal bake in a casserolePumpkin Oatmeal Bake

    If you haven’t had an oatmeal bake before, it is essentially an oatmeal casserole! It combines oats, your milk of choice, flavoring and eggs and then cooked in the oven. We’ve done a few versions before that were a hit, and we know this Pumpkin Oatmeal Bake will be no exception. We baked ours up with homemade pumpkin puree, but feel free to use store-bought canned pumpkin too! This is easily our favorite fall breakfast and is great to serve a crowd.

    There are a few ways you can serve baked pumpkin oatmeal, besides digging right in with a spoon. You can scoop out a serving into a bowl and add a little extra milk, like a warm cereal. Or, you can slice it and eat as is, warm or cold. This makes it a great meal-prep option as well; bake it and eat some immediately and then pack the rest away for later.

    making the filling for baked pumpkin oatmealPumpkin Baked Oatmeal Ingredients

    cutting squares of pumpkin baked oatmeal

    What Oats Should You Use

    For this recipe, use rolled oats, not quick cooking oats. If you are gluten-free, make sure the package you buy says gluten-free rolled oats on it! You can’t use instant oatmeal. It’s different than rolled oats or old fashioned oats because it is thinly cut, processed and flavored. They don’t lend the same structure to baked goods as regular oats or quick oats, so make sure to check labels.

    Can you freeze baked oatmeal?

    Yes! Once it is fully cooled, store in an airtight container for up to 3 months. Either defrost overnight in the refrigerator or give it a quick pass in the toaster oven or microwave to heat up!

    serving a slice of baked pumpkin oatmeal

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    Pumpkin Oatmeal Bake

    Prep Time 00:10 Cook Time 00:30 Total Time 00:40 Serves 9

    Ingredients

    Optional add-ins

    • 1/3 cup dark chocolate chips
    • 1/3 cup pecans
    • 1/3 cup dried cranberries

    Directions

    1. Pre-heat oven to 350 degrees and grease an 8" x 8" (or similar size) oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly longer than the pan and placing it inside.
    2. In a large bowl add eggs, milk, maple syrup, pumpkin puree, oil and vanilla extract and whisk to fully combine. 
    3. To the wet ingredients add oats, chia seeds, baking powder, and salt and mix until fully combined. If adding in any option ingredients like chocolate chips, fold them in here.
    4. Pour into prepared dish and bake for 30-35 minutes, until the center is just barely firm.
    5. Scoop and serve warm as is or with milk, or cool and slice into 9 square portions.

      Recipe Notes

      1. Adding 1/3 a cup of maple syrup will make this oatmeal bake JUST barely sweet. Increase to 1/2 cup to have a more balanced sweetness that is more typical of pumpkin flavored baked goods.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      PB and J Oatmeal Energy Balls

      These Peanut Butter Oatmeal Balls taste just like the classic PB and J on oatmeal bread, but heartier and nutrient-dense! Packed with oats, dried fruit, chia seed and peanut butter to hold it all together, they are the perfect make ahead snack to fuel your day!

      oats and peanut butter ballsPeanut Butter Oatmeal Balls

      These no bake energy bites are the perfect snack to have on hand in the fridge. These PB and J Oatmeal Balls are loved by both kids and adults! Grab one or two and have a filling bite-size snack, pack in the lunch box with your kids or serve for a healthy after dinner treat. They’re nutrient-dense, filling and packed with that classic PB and J taste!

      What we love most about these peanut butter oatmeal balls is that no extra equipment is required. A lot of energy balls use dates as a binder and sweetener, and that requires a food processor. But this one uses peanut butter as the binder, so all you need is a bowl and heavy spoon!

      ingredients for peanut butter oatmeal balls in a bowlIngredients for PB and J Oatmeal Balls

      • Natural Peanut Butter
      • Honey
      • Old Fashioned Oats (make sure to get certified gluten-free if you need it!)
      • Chia Seeds
      • Dried Fruit (dried cherries or strawberries are our favorite!)
      • Collagen peptides or protein powder (optional)

      no bake peanut butter oatmeal balls being rolled up

      Substitutions for Peanut Butter Oatmeal Balls

      These are a great snack to send to school with your kids, but a lot of schools do not allow nuts. You can swap in sunflower butter in place of the peanut butter. And you can also swap in any other nut butter that you might like, such as almond butter.

      Most any dried fruit will work here. We are partial to dried cherries or strawberries, but anything such as cranberries or blueberries, or even raisins will work!

      We think honey works well in this mixture, but you can also use maple syrup if you prefer!

      What if the mixture is too dry?

      We tried this with a few different types of natural peanut butter, and the oil content can vary from differing brands. If your oatmeal bite mixture is too dry, as in it won’t stick together when you squeeze it, you can add in a tablespoon more of peanut butter at a time. Alternatively if it is too sticky, add in 1/4 cup of oats at a time until it is workable enough.

      Peanut butter oatmeal energy bites in a glass containerIf you like this healthy energy bite recipe, check out these others:

      Peanut Butter and Jelly Energy Balls

      Prep Time 00:10 Total Time 00:10 Yields 12-14 balls

      Ingredients

      • ½ cup natural peanut butter
      • 3 tablespoons honey
      • 1-½ cups old fashioned oats 
      • 2 tablespoons chia seeds
      • ⅓ cup dried cherries
      • 1 scoop collagen peptides, or protein powder (optional)

      Directions

      1. To a large bowl add peanut butter, honey, oats, chia seeds, and collagen powder. Mix together with a spoon.
      2. Scoop out a heaping tablespoon of the oat mixture and roll into a ball. 
      3. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.

      Recipe Notes

      1. If your oatmeal bite mixture is too dry, as in it won't stick together when you squeeze it together, you can add in a tablespoon more of peanut butter at a time. Alternatively if it is too sticky, add in 1/4 cup of oats at a time until it is workable enough.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Raspberry Oat Breakfast Bars

      These Fresh Raspberry Bars have a delicious oat crumble and are a delicious on-the-go breakfast option. They’re made with minimal ingredients, no refined sugars and are gluten-free.
       
      Raspberry oat crumble bars for breakfast

      Fresh Raspberry Bars

      With summer berries rolling in, we had a vision in mind for a make-ahead breakfast bar with minimal ingredients, a minimum amount of (unrefined) sugar and one that could be made with minimum effort. These Fresh Raspberry Bars with Oatmeal Crumble definitely check all those boxes! We were thoughtful about what ingredients we added in to the fresh raspberry bars and wanted to make them feel like a true breakfast food with good-for-you ingredients. Think of these raspberry oat bars as an on-the-go oatmeal!

      To make them, you mix together a quick oat crumble mixture that doubles as both the crust and the topping. Then you take fresh raspberries with a touch of sweetener and vanilla, spread it on the crust, top it with the crumble and bake it away. The bars are soft, flavorful and perfect for a make-ahead (or fresh) breakfast.

      Raspberry crumble barsFresh Raspberry Oat Bar Ingredients:

      • Oat Flour
      • Rolled Oats
      • Maple Syrup
      • Baking powder
      • Sea salt
      • Butter or coconut oil
      • Vanilla Extract
      • Fresh Raspberries
      • Tapioca starch (optional)

      Fresh raspberry bars cut with a knife

      Can you make substitutes?

      We haven’t tested this with frozen raspberries, or any other fruit. Frozen raspberries could potentially work, but they might need a little more tapioca since they will exude a lot more liquid than the just cooked fresh raspberries. Similarly, if you added in other fruit like strawberries or blueberries they may be a bit more runny than the raspberries. 

      Looking to avoid egg? We tested this with an egg substitute and without egg. The egg helps hold this together, but it can be made without if if you really have to. It will be just a little less stable of a “bar”. We do not like the addition of a flax egg as it made it too crumbly, so simply omit the egg if you need to.

      How healthy is oat flour?

      Oat flour is made from rolled oats. If you tolerate this grain, rolled oats are a good source of fiber. We’ve been working a lot with oat flour over the last year, and are impressed with this gluten-free flours ability to replace some of our typical go-to gluten-free flour. This is a good alternative gluten-free flour if there is a nut-allergy, or you are looking to add more fiber to your diet.

      Is oat flour gluten free?

      Oat flour and oats are naturally gluten-free. However, they are sometimes processed in the same facility where wheat (gluten) products are processed, and can therefor be contaminated. If you are celiac or gluten-free, look for oat flour that is certified as gluten-free.

      Fresh raspberry breakfast bars

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      If you like this oat recipe, check out these others:

      Fresh Raspberry Bars

      Prep Time 00:10 Cook Time 00:35 Total Time 00:45 Yields 9

      Ingredients

      • 1 egg
      • 2 teaspoons vanilla extract, divided
      • 1/2 cup butter, melted and slightly cooled
      • ⅓ cup, plus 2 tablespoons maple syrup
      • 1 cup (120 grams) oat flour
      • 1-1/2 cups rolled oats
      • 1 teaspoon baking powder
      • 1/4 teaspoon fine sea salt
      • 2 pints fresh raspberries
      • 1 teaspoon tapioca starch

      Directions

      1. Preheat oven to 350F. Line a 8”x8” pan with a parchment paper sling and set aside.
      2. In a large bowl whisk together the egg, 1 teaspoon vanilla extract, melted butter and 1/3 cup of maple syrup. Add in the oat flour, oats, baking powder and salt and mix together until it forms a wet crumbly mixture.
      3. Take about two thirds of the crumble mixture and place it in the prepared dish. Pat down the mixture evenly with your hands or a spatula.
      4. In a small bowl toss together the fresh raspberries and 1 teaspoon tapioca starch. Add in 1 teaspoon vanilla extract and 2 tablespoons maple syrup and toss together, mashing a few raspberries as you mix.
      5. Place the raspberry mixture evenly on the on top of the crust.
      6. Sprinkle the remaining crumble mixture evenly on top.
      7. Place in the oven and bake for 30 minutes until the topping is golden.
      8. Cool on a wire rack and then cut into squares.

      Recipe Notes

      1. We really wanted to keep the sugar low on these for breakfast. If you are serving these more as dessert you can increase the maple syrup in the fresh raspberries from 2 tablespoons to 1/4 cup. We've also tried honey as a sweetener, and that works well.
      2. Looking to avoid egg? We tested this with an egg substitute and without egg. The egg helps hold this together, but it can be made without if if you really have to. It will be just a little less stable of a "bar". We do not like the addition of a flax egg as it made it too crumbly.
      3. These bars can be stored at room temperate for up to 1 day, and should be stored in the refrigerator after that for up to 3 days.
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!