This Baked Oatmeal recipe is easy and adaptable! With only 15 minutes of hands-on time, this wholesome, delicious breakfast is made with oats, nuts, and seasonal fruit. Vegan and gluten-free adaptable.
This Baked Oatmeal casserole is a wholesome breakfast combining the goodness of tender oats, juicy pears, and the warm flavor of fresh ginger. Tart cranberries add a burst of tanginess, while the toasty walnuts add a crunchy, rich flavor.
It takes just a few minutes to gather and combine all the ingredients. The oatmeal bakes for around 45 minutes, transforming the oats into a tender and chewy texture reminiscent of bread pudding. Make these baked oats your own, and adapt to what you have on hand. Switch out the pears for what is in season: apples, berries, or stone fruit. Throw in dates, raisins, or dried figs instead of cranberries. Switch up the nuts. To accommodate dietary preferences, use gluten-free oats, dairy-free milk, and flax eggs.
Table of Contents
- Why You’ll Love Baked OatMEAL!
- Baked Oatmeal Recipe Ingredients
- How to make Baked Oatmeal (InstRuctions)
- How to Serve Baked Oatmeal
- Baked Oatmeal Tips
- Baked Oatmeal FAQs
- Storage & Reheating
- More Favorte Breakfasts!
- Quick & Easy Egg Bites
- Baked French Toast (Vegan)
- Instant Pot Steel Cut Oats with Pumpkin and Walnuts
- Vegetable Frittata
- Baked Oatmeal Recipe
Why You’ll Love Baked OatMEAL!
- Warm, comforting flavor. Juicy pears, spicy ginger, tart cranberries, toasty walnuts, warm spices, and a hint of vanilla combine for a cozy, nourishing baked breakfast.
- So nutritious! Oats are a great source of fiber and protein, as well as vitamins, minerals, and antioxidants. The addition of pears and walnuts weave in even more nutrients.
- Easy to make! With only 15 minutes of hands-on time, once the ingredients are combined, you simply bake and let your home fill with delicious scents!
- Great for meal prep. This Baked Oatmeal is prepared in a large baking dish, which means this can last 1-2 people all week long! A great recipe for prepping on the weekend and enjoying on busy weekday mornings.
- Perfect for feeding a crowd. Hosting company? This breakfast recipe is the perfect way to feed a hungry crowd without tons of hands-on cooking or clean-up!
- Vegan and gluten-free adaptable. Use gluten-free oats, dairy-free milk, and flax eggs to make this Baked Oatmeal vegan or gluten-free.
Baked Oatmeal Recipe Ingredients
- “Regular” Rolled oats: Provide a hearty and chewy texture to the baked oatmeal, with a lovely nutty flavor. Seek out organic rolled oats, or gluten-free oats. Note: Quick oats and steal-cut oats do not work for this recipe.
- Fruit: Here we are using pears, so juicy and delicious! It’s a perfect combination with ginger and cranberries, but feel free to use whatever is in season- berries, apples, and stone fruit all work great.
- Dried cranberries: Add a burst of tartness and chewy texture, balancing the sweetness of the oatmeal. You can substitute with currants, raisins, dates, dried cherries or blueberries or other dried fruit.
- Nuts: Add crunchy texture and a rich, earthy flavor. Walnuts, pecans, and hazelnuts are all work great.
- Baking powder: This helps the oatmeal rise and become fluffy, resulting in a lighter texture.
- Cinnamon & Nutmeg: Add warmth and a sweet, woody flavor that enhances the overall cozy and comforting taste of the baked oatmeal.
- Eggs or flax eggs: Provide structure and moisture, and act as a binding agent, helping to hold the ingredients together.
- Milk: Adds creaminess and richness to the oatmeal, contributing to a softer texture and helping to bind all the ingredients. Use regular milk, almond milk, soy, coconut, or oat milk.
- Coconut sugar: Sweetens the oatmeal, adding a caramel-like flavor that complements the other ingredients. Or use brown sugar or maple syrup.
- Fresh ginger: Provides a subtle spicy kick and a warm, zesty flavor that complements the sweetness of the pears and cranberries.
How to make Baked Oatmeal (InstRuctions)
Preheat oven to 350F degrees. Oil an 8 x 8 pan, a 9″ round pan, or a 6 x 11 baking dish.
Mix it up! In a bowl mix oats, coconut sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate large mixing bowl, whisk the eggs. Add milk, coconut sugar (or other sweetener), vanilla, and ginger and stir until combined. Add in the dry ingredients to the milk mixture along with the cranberries, pears, and coconut oil. Mix together until combined.
Pour the oat mixture into the prepared oiled baking dish. Mix walnuts with maple syrup and spread on top of the oat mixture. (Keeping the nuts on top will give them a good toasty flavor. But feel free to mix them in if you prefer.)
Bake for 40-45 minutes until slightly puffed.
Let cool for 10 minutes and serve!
How to Serve Baked Oatmeal
Serve warm with any of the following options!
- Greek yogurt or vegan yogurt
- A drizzle of cream or whipped cream
- Maple syrup or honey
Baked Oatmeal Tips
- Add more protein! Tahini, peanut butter, or almond butter are delicious additions that add a bit of extra protein or try adding a little protein powder.
- Meal-prep it! Make it and bake it off over the weekend for healthy breakfasts during the week.
- Use ripe seasonal fruit for the best flavor!
Baked Oatmeal FAQs
Yes! Oats are rich in plant fiber, promoting a healthy digestive system. And they’re high in plant-based protein, along with offering many vitamins, minerals, and antioxidants. Fruit and nuts bring in even more nutritional benefits!
The surface of the dish and the oats should slightly puff up. This should take about 40-45 minutes. Don’t worry about it being crispy on top, as it will crisp up once it cools for 10 minutes out of the oven.
If you remove the oatmeal from the oven too early it will cook on top but be mushy on the inside. Make sure to bake for 40-45 minutes and use a knife through the center to see if the inside is firm.
This can happen if they are baked for too long. Check the oatmeal after 40 minutes. When reheating leftover Baked Oatmeal, we suggest adding a little cream or milk to help retain the moisture.
Yes! Cover the baking dish and place in the fridge for up to 4 days, or store in an airtight container or wrap individual portions.
Storage & Reheating
- Leftovers will keep in the fridge in an airtight container for up to 4 days.
- Reheat in the oven, toaster oven or microwave. Add a little cream or milk to keep it moist.
- You can also freeze this recipe! Keep it in the freezer for up to 3 months for easy breakfasts on-the-go.
Enjoy the Baked Oatmeal and let us know what you think in the comments below!
More Favorte Breakfasts!
Baked Oatmeal Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8x8 baking pan 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
A delicious pear ginger Baked Oatmeal recipe. An adaptable wholesome breakfast that is great for company, with only about 15 minutes hands-on time. Vegan and gluten-free adaptable.
Ingredients
- 2 cups rolled oats, (or gluten-free) regular cut oats work best (see notes)
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 2 eggs or flax eggs (see notes)
- 2 cups milk (regular milk, almond milk, soy, coconut, oat milk all work fine)
- 1/2 cup coconut sugar (see notes for alternatives)
- 1 teaspoon vanilla extract
- 2 teaspoons fresh ginger, grated or super finely minced
- 1/2 cup dried cranberries (substitute raisins, dates, or dried blueberries)
- 2 pears, cut into bite-sized pieces (unpeeled or peeled- your preference)
- 1 tablespoon melted coconut oil or melted butter
- 1/2 cup walnuts, coarsely chopped (or use hazelnuts or nuts of choice) (optional)
- 1 teaspoon maple syrup (optional)
Instructions
- Preheat oven to 350F degrees. Oil an 8 x 8 pan, a 9″ round pan, or a 6 x 11 baking dish.
- In a bowl mix oats, baking powder, cinnamon, nutmeg, and salt.
- In a separate large mixing bowl, whisk the eggs. Add milk, coconut sugar (or other sweetener), vanilla, and ginger and stir until combined. Add in the dry ingredients to the wet ingredients along with the cranberries, pears, and coconut oil. Mix together until combined.
- Pour the oat mixture into the prepared oiled baking dish. Mix walnuts with maple syrup and spread on top of the oat mixture. (Keeping the nuts on top will give them a good toasty flavor. But feel free to mix them in if you prefer.)
- Bake for 40-45 minutes until slightly puffed.
- Let cool for about 10 minutes and serve!
Serve with Greek yogurt, vegan yogurt, or a drizzle of cream.
Notes
Oats: Steal-cut oats do not work in this recipe. Quick oats do not give optimum results; they tend to make the texture mushy.
Sweetener: Coconut sugar keeps this on the lightly sweetened side. Add more sugar if you prefer it sweeter. You can also use regular brown sugar, maple syrup, or honey for a sweeter taste.
Flax eggs: to make 2 flax eggs, mix 2 tablespoons ground flax with 5 tablespoons water
Store leftovers in the fridge in an airtight container for 4 days. Add a little milk or cream when reheating leftovers to keep it moist.
Feel free to swap out pears for chopped apples, berries, or other fruit. Mashed bananas and unsweetened applesauce can be added, adjust liquids accordingly.
Optional additions: tahini, peanut butter, almond butter, protein powder, chocolate chips
Nutrition
- Serving Size: 1 cup
- Calories: 364
- Sugar: 26.2 g
- Sodium: 176 mg
- Fat: 10.4 g
- Saturated Fat: 3.4 g
- Carbohydrates: 52.9 g
- Fiber: 5.9 g
- Protein: 10.4 g
- Cholesterol: 63.6 mg
Absolutely delicious!
Thanks for the review Erika!
Yum! I used fresh strawberries and dried cherries. Delish!
Oooo that sounds great!
Wow!! This is so good thank you for sharing. I added peanut butter!!5 star
Yum! Sounds good Monique.
My fifth time baking this in past 2 months! Freezes in portions very well. Have shared with friends who are also very impressed!
Thank you!
so awesome Jeanette! Thanks for sharing!
What a great way to have oatmeal! Delicious!!
so happy you gave it a try Josie! ❤️
Great flavor combination! Thank you!
Glad you enjoyed Yvonne!
Delicious! Almost a dessert! Next time will cut the coconut sugar by half.
Glad you enjoyed. Yes totally adjust to your taste!
This is a new go-to breakfast I wake up looking forward to! Pretty endlessly interchangeable fruits – fresh and dried. The pear as written is perfect. Subbed currants. Really love the walnuts mixed with a maple syrup drizzle to top. Have shared with young adult kids for a make once-enjoy all week, filling and fulfilling bowl of joy to face the day. Love a plain greek yogurt topping.
So happy to hear this Patricia!
This breakfast dish is delicious. It’s easy to make and so good. We eat plant based and I love new recipes and this one is perfect! Thank you!
Great to hear Karin!
Delicious recipe!
Can you please clarify where to add the coconut sugar. The recipe indicates with the dry but also with the wet! I suppose it works either way as it didn’t seem to affect the end result. Thank you for another great recipe.
Oh thanks Kristine! Updated the recipe card!
This is delicious. I scaled it up for a 9 x 13 pan (multiply quantities by 1.5) and subbed 1/3 cup brown sugar – very mildly sweet. I make oatmeal and pears all the time, and this is a welcome variation.
Great to hear Kirk!
How many servings? Looks great!
6 servings.
So easy and yummy! LOVE doing the walnuts on top, crunchy and delicious.
Could this be modified as an overnight slow cooker oatmeal?
I have not tried this though I think oat groats would be nice for the slow cooker. You will have to adjust the liquid, adding more I assume, but you could do the spices and flavors.
Delicious! I made it with vegan ingredients (almond milk, coconut oil, flax seed eggs substitute). Next time I will double the walnuts and put them on top as the crunchy texture is great with this cobbler. Thanks for a wonderful new recipe!
So glad you enjoyed this Arlene!
This recipe looks so good! I’m definitely going to
have to try it.
Let us know what you think!