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.

baked oatmeal with slices of pear, dried cranberries, and walnuts

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.

baked oatmeal in baking dish with spatula scooping out a piece

Why You’ll Love Baked OatMEAL!

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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!
  6. Vegan and gluten-free adaptable. Use gluten-free oats, dairy-free milk, and flax eggs to make this Baked Oatmeal vegan or gluten-free.
ingredients for baked oatmeal on marble surface - oats, walnuts, dried cranberries, pears, eggs, ginger, baking powder, brown sugar, soy milk, coconut oil

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.

baked oatmeal in baking dish topped with walnuts, dried cranberries, and slices of pears

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!
piece of baked oatmeal on plate with pears, dried cranberries, walnuts

Baked Oatmeal FAQs

Is Baked Oatmeal good for you?

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!

How do I know when Baked Oatmeal is done?

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.

Why are my baked oats gummy?

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.

Why are my baked oats dry?

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.

Do I need to refrigerate Baked Oatmeal?

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.
piece of baked oatmeal on plate with scoop of Greek yogurt

Enjoy the Baked Oatmeal and let us know what you think in the comments below!

More Favorte Breakfasts!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Baked oatmeal recipe

Baked Oatmeal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Tonia | Feasting at Home
  • 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

Units Scale
  • 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

  1. Preheat oven to 350F degrees. Oil an 8 x 8 pan, a 9″ round pan, or a 6 x 11 baking dish.
  2. In a bowl mix oats, baking powder, cinnamon, nutmeg, and salt.
  3. 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.
  4. 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.)
  5. Bake for 40-45 minutes until slightly puffed.
  6. 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

Share this with the world!

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. 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!

  2. 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.

  3. 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!






  4. 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.






  5. 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.

    1. 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.

  6. 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!

Our Latest Recipes