10 Baked Oatmeal Recipes Perfect for Family Breakfasts That Disappear Fast

Let’s make mornings easy, cozy, and ridiculously delicious. Baked oatmeal is the superhero of breakfast: it’s meal-prep friendly, endlessly customizable, and tastes like dessert’s healthier cousin. Plus, it feeds a crowd without you juggling three skillets and a blender before coffee.

These 10 baked oatmeal recipes are family-tested, weeknight-proof, and brunch-worthy. Each one bakes up into a warm, sliceable pan you can serve fast—or stash in the fridge for easy reheats all week. Ready to upgrade your breakfast routine?

1. Banana Bread Baked Oatmeal That Tastes Like Morning Cake

This one brings all the cozy banana bread vibes to your breakfast table—soft, cinnamon-y, and just sweet enough. It’s a hit with kids, but grown-ups love how hearty and satisfying it is. Bonus: it makes your kitchen smell like a bakery.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon fine salt
• 1 1/2 cups milk (dairy or unsweetened almond)
• 2 large eggs
• 1/3 cup pure maple syrup or honey
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/4 cup melted butter or coconut oil
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a bowl, whisk oats, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk milk, eggs, maple syrup, vanilla, mashed bananas, and melted butter.
4. Combine wet and dry ingredients, then fold in walnuts if using.
5. Pour into the baking dish and smooth the top. Bake 35–40 minutes until set and lightly golden.
6. Cool 10 minutes before slicing.

Serve warm with a dollop of Greek yogurt and a drizzle of extra maple. For a nut-free version, swap walnuts for pumpkin seeds. Want more banana bread vibes? Sprinkle turbinado sugar on top before baking for a crisp, caramelized finish.

2. Apple Pie Baked Oatmeal With Buttery Crumble Top

Think cozy apple pie filling and a crunchy crumble topping—minus the fussy crust. This is perfect for fall weekends or anytime you’ve got extra apples on the counter. The texture is soft and custardy underneath and crisp on top.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine salt
• 1 3/4 cups milk
• 2 large eggs
• 1/4 cup brown sugar or coconut sugar
• 1 teaspoon vanilla extract
• 2 cups peeled, diced apples (Honeycrisp or Granny Smith)
• 1 tablespoon lemon juice
• 1/4 cup raisins (optional)

For the crumble:

• 1/3 cup rolled oats
• 1/4 cup flour (all-purpose or almond flour)
• 2 tablespoons brown sugar
• 1/4 teaspoon cinnamon
• 3 tablespoons cold butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking dish.
2. In a large bowl, mix oats, baking powder, cinnamon, ginger, and salt.
3. Whisk together milk, eggs, sugar, and vanilla. Toss apples with lemon juice.
4. Combine wet and dry ingredients, fold in apples and raisins. Spread in dish.
5. Make the crumble: mix oats, flour, sugar, cinnamon; rub in butter until sandy. Sprinkle over the top.
6. Bake 35–40 minutes until the top is golden and the center is set.

Serve with warm milk or a spoonful of vanilla yogurt. Add a handful of chopped pecans to the crumble for extra crunch. If you love tart flavor, use Granny Smith apples and a splash more lemon.

3. Blueberry Lemon Burst Baked Oatmeal With Creamy Drizzle

Bright, juicy blueberries and zesty lemon make this feel like sunshine for breakfast. It’s lightly sweet with pops of fruit in every bite, and the optional yogurt drizzle makes it feel fancy for zero effort. Great for spring brunches or meal prep.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• Zest of 1 large lemon
• 1 3/4 cups milk
• 2 large eggs
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter or neutral oil
• 1 1/2 cups fresh or frozen blueberries (no need to thaw)

Optional drizzle:

• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon honey

Instructions:

1. Heat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. Stir together oats, baking powder, salt, and lemon zest.
3. Whisk milk, eggs, maple syrup, vanilla, and melted butter.
4. Combine mixtures and gently fold in blueberries.
5. Bake 30–35 minutes until set and lightly browned.
6. Whisk yogurt, lemon juice, and honey. Drizzle over warm squares.

Serve with extra blueberries and a sprinkle of chia seeds. For a bakery-style twist, add 1/2 teaspoon almond extract. If using frozen blueberries, toss them in 1 teaspoon flour to keep the batter from turning purple.

4. Peanut Butter Cup Baked Oatmeal (Yes, For Breakfast)

If your family hears “peanut butter and chocolate” and shows up instantly, this one’s for you. It’s protein-packed, not too sweet, and tastes like a peanut butter cup got a wholesome makeover. Great for picky eaters and weekend treats.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1 3/4 cups milk
• 2 large eggs
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter (natural or regular)
• 2 tablespoons melted butter or coconut oil
• 1/3 cup mini chocolate chips, plus extra for topping

Instructions:

1. Preheat to 350°F (175°C). Grease an 8×8-inch pan.
2. Mix oats, baking powder, and salt in a bowl.
3. Whisk milk, eggs, maple syrup, and vanilla. Warm peanut butter slightly so it stirs easily, then whisk it into the wet mixture with melted butter.
4. Combine wet and dry ingredients; fold in chocolate chips.
5. Pour into pan, sprinkle extra chips on top, and bake 30–35 minutes until set.

Serve with sliced bananas or a spoonful of vanilla yogurt. Swap peanut butter for almond or sunflower seed butter for a nut-free school-safe version. For extra protein, add 2 tablespoons ground flax or chia to the batter.

5. Carrot Cake Baked Oatmeal With Maple Cream Cheese Swirl

When you want carrot cake for breakfast (same), this is the move. It’s warmly spiced, loaded with shredded carrots, and ribboned with a tangy maple cream cheese swirl. Perfect for Easter brunch or any time you crave cozy flavors.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1 3/4 cups milk
• 2 large eggs
• 1/3 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups finely shredded carrots (about 2 large)
• 1/3 cup crushed pineapple, well-drained (optional but amazing)
• 1/3 cup chopped walnuts or pecans (optional)
• 2 tablespoons melted coconut oil or butter

Maple cream cheese swirl:

• 4 ounces cream cheese, softened
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• 1–2 tablespoons milk (to loosen)

Instructions:

1. Heat oven to 350°F (175°C). Grease a 9×9-inch pan.
2. Whisk oats, baking powder, spices, and salt.
3. In another bowl, whisk milk, eggs, maple syrup, vanilla, and coconut oil.
4. Fold in carrots, pineapple, and nuts. Combine with dry ingredients and spread in the pan.
5. Beat cream cheese, maple syrup, vanilla, and enough milk to make it smooth. Dollop over the oatmeal and gently swirl with a knife.
6. Bake 35–40 minutes until set in the center.

Top with shredded coconut or extra nuts. Want it dairy-free? Skip the swirl and drizzle with coconut yogurt and maple after baking. For a raisin-friendly crowd, fold in 1/4 cup golden raisins.

6. Cinnamon Roll Baked Oatmeal With Gooey Vanilla Glaze

All the cinnamon roll flavor without waiting for dough to rise. It’s soft, cinnamon-swirled, and topped with a quick glaze for that bakery-style finish. The smell alone will get everyone to the table.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom (optional but lovely)
• 1/2 teaspoon fine salt
• 1 3/4 cups milk
• 2 large eggs
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 3 tablespoons melted butter

Cinnamon swirl:

• 2 tablespoons melted butter
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon

Vanilla glaze:

• 1/2 cup powdered sugar
• 1–2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat to 350°F (175°C). Grease an 8×8-inch pan.
2. Combine oats, baking powder, cinnamon, cardamom, and salt.
3. Whisk milk, eggs, brown sugar, vanilla, and melted butter. Stir into the oat mixture and pour into the pan.
4. Stir swirl ingredients together and drizzle over the top in lines. Use a knife to create a gentle swirl.
5. Bake 30–35 minutes until just set. Whisk glaze and drizzle over warm oatmeal.

Serve with berries to balance the sweetness. For extra cinnamon roll oomph, sprinkle chopped pecans on top before baking. Want it lighter? Use 2% milk and halve the glaze.

7. Savory Cheddar, Herb, And Spinach Baked Oatmeal

Yes, baked oatmeal can go savory—and it’s fantastic. Think frittata meets oatmeal casserole: cheesy, herby, and packed with greens. It’s perfect for brunch boards or a no-sugar breakfast that still feels special.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 3/4 cups milk
• 3 large eggs
• 2 tablespoons olive oil
• 1 cup packed chopped spinach (fresh or thawed frozen, squeezed dry)
• 1/2 cup finely chopped scallions
• 1 tablespoon chopped fresh dill or parsley
• 1 cup shredded sharp cheddar cheese, divided

Instructions:

1. Heat oven to 350°F (175°C). Grease a 9×9-inch pan.
2. Mix oats, baking powder, salt, pepper, and garlic powder.
3. Whisk milk, eggs, and olive oil. Fold in spinach, scallions, herbs, and 3/4 cup cheddar.
4. Combine with dry ingredients and spread in the pan. Sprinkle remaining cheddar over top.
5. Bake 30–35 minutes until golden and set. Rest 10 minutes before slicing.

Serve with hot sauce or a dollop of Greek yogurt. Add diced cooked bacon or sautéed mushrooms for extra savor. Leftovers make a great grab-and-go snack—seriously, it’s shockingly good cold.

8. Tropical Coconut Mango Baked Oatmeal With Lime

When you want a mini vacation before 9 a.m., this is it. Coconut, mango, and lime team up for a bright, sunny bake that’s naturally sweet and super satisfying. It’s a crowd-pleaser for warm-weather brunches.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/2 cup unsweetened shredded coconut
• 1 3/4 cups coconut milk (carton or canned light; shake well)
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1 teaspoon vanilla extract
• Zest of 1 lime
• 1 1/2 cups diced ripe mango (fresh or frozen, thawed and drained)
• 2 tablespoons melted coconut oil

Instructions:

1. Preheat to 350°F (175°C). Grease an 8×8-inch pan.
2. Combine oats, baking powder, salt, and shredded coconut.
3. Whisk coconut milk, eggs, honey, vanilla, lime zest, and melted coconut oil.
4. Stir wet into dry, then gently fold in mango.
5. Bake 30–35 minutes until set and lightly toasted on top.

Serve with a squeeze of lime and a sprinkle of toasted coconut. For extra texture, add 1/4 cup chopped macadamias. Swap mango for pineapple or papaya—whatever gives you tropical vacation energy.

9. Pumpkin Spice Latte Baked Oatmeal (With Espresso)

PSL season, but make it breakfast. This baked oatmeal is silky, warmly spiced, and kissed with real espresso for that cozy coffeehouse mood. It’s ideal for fall weekends or anytime you want your kitchen to smell like a café.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon fine salt
• 1 1/2 cups milk
• 1/2 cup strong brewed espresso or very strong coffee, cooled
• 2 large eggs
• 1/3 cup brown sugar or maple syrup
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 tablespoons melted butter or coconut oil
• 1/3 cup chopped pecans (optional)

Instructions:

1. Preheat to 350°F (175°C). Grease a 9×9-inch pan.
2. Mix oats, baking powder, pumpkin pie spice, and salt.
3. Whisk milk, espresso, eggs, sweetener, vanilla, pumpkin puree, and melted fat.
4. Combine wet and dry ingredients; fold in pecans if using. Spread in pan.
5. Bake 35–40 minutes until set. Cool 10 minutes before slicing.

Top with a dollop of whipped cream or vanilla yogurt and a dusting of cinnamon. If serving kids, swap espresso for extra milk and add 1/2 teaspoon more spice. For added protein, stir in 2 tablespoons collagen or whey.

10. Chocolate Cherry Almond Baked Oatmeal For Dessert-Lovers

Rich cocoa, tart cherries, and toasty almonds—this one walks the line between breakfast and dessert in the best way. It’s not overly sweet, but it feels special enough for a celebratory brunch. Bonus: it reheats like a dream.

Ingredients:

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• 1/4 cup unsweetened cocoa powder
• 1 3/4 cups milk
• 2 large eggs
• 1/3 cup maple syrup
• 1 teaspoon almond extract
• 2 tablespoons melted butter or oil
• 1 cup pitted cherries (fresh or thawed frozen, drained well)
• 1/3 cup sliced almonds, plus extra for topping
• 1/4 cup dark chocolate chunks or chips

Instructions:

1. Heat oven to 350°F (175°C). Grease an 8×8-inch pan.
2. Stir oats, baking powder, salt, and cocoa together.
3. Whisk milk, eggs, maple syrup, almond extract, and melted butter.
4. Combine wet and dry ingredients; fold in cherries, almonds, and chocolate.
5. Bake 30–35 minutes until set. Cool slightly, then sprinkle extra almonds on top.

Serve warm with a spoonful of mascarpone or vanilla yogurt. For a Black Forest twist, add a cherry jam drizzle. Swap almond extract for vanilla if you prefer milder flavor—both are delicious.

Tips For Foolproof Baked Oatmeal

• Oats matter: Use old-fashioned rolled oats. Quick oats get mushy; steel-cut need different liquid/time.
• Don’t overbake: Pull it when the center is just set. It firms up as it cools.
• Customize sweetness: If serving with syrup or sweet yogurt, reduce sugar by 1–2 tablespoons.
• Make-ahead magic: Assemble the night before, refrigerate, then bake in the morning. Add 5–10 minutes to bake time.
• Storage: Refrigerate up to 5 days or freeze portions up to 2 months. Reheat with a splash of milk.

How To Serve A Family-Style Baked Oatmeal Bar

Set out warm squares with bowls of toppings so everyone builds their dream bowl. Try sliced fruit, toasted nuts, yogurt, nut butter, chocolate chips, maple syrup, and cinnamon. It turns breakfast into an easy, low-effort feast.

Ready to dive in? Pick a flavor that matches your mood and bake once for breakfasts all week—trust me, future you will be very happy. Whether you’re team banana bread or all-in on savory cheddar, these baked oatmeals make mornings simple, cozy, and seriously delicious.