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Easy Baked Oatmeal

Patricia Reitz

Need a really simple breakfast that can feed a hungry crowd, can be prepared far ahead of time, requires no attention while baking, is completely satisfying, and fills the house with the most wonderful aroma of cinnamon? Look no further than this baked oatmeal recipe.

I know it doesn't look very appetizing, but don't confuse this wonderful stuff with the mushy instant prepackaged variety - this oatmeal is lightly sweetened, has a wonderful almost chewy texture, and the flavor is buttery and Cinnamony. I serve it with just a splash of cold milk, but you can add dried fruits or nuts if you like. For a slightly healthier version, you can reduce the butter by half and sprinkle in a little wheat germ or flaxseed, but for company I make the recipe as is.

You'll be asked for this recipe again and again!

Hope you'll give it a try.

Easy Baked Oatmeal

serves 4-6 (recipe can easily be multiplied - see note below)

Printable Recipe


  • 1 1/2 cups quick oats

  • 1/2 cup dark brown sugar

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1/2 cup milk

  • 1 egg

  • 1/4 cup butter, melted

  • 1 teaspoon vanilla


  1. Mix ingredients together and pour into a greased 9" square baking dish (or an 11x7 dish, or a deep dish pie plate).

  2. Bake at 350F for 25-30 minutes. Be careful to not crowd your baking dish, this oatmeal puffs up a bit while baking.


  • Double recipe fits in a 9x13 dish - bake 35-40 minutes.

  • Triple recipe fits in an 11x14 dish - bake 45-50 minutes.