real life test kitchen: baked oatmeal


After a few weeks of frustrating indecision, it looks like Jack Frost may in fact be coming to stay for the season soon in New York City. This is great — not only will it quell the loud mood swings my radiator has been having, but it also puts me in the mood for heartier breakfasts. Taken from the kitchen at my summer camp, this recipe always kept me warm for those early morning swimming lessons in the lake. It’s a key component of my freeze-fighting food arsenal. — Sarah C. Click for baked oatmeal!

Baked Oatmeal
Serves 4-6

1/3 cup vegetable oil
1/2 cup sugar
2 eggs
2 1/4 cups oatmeal
1 1/2 tsp baking soda
3/4 tsp salt
3/4 cup milk

Preheat oven to 350 degrees. Combine oil, sugar, and eggs and beat until they take on glossy yellow color. Add remaining ingredients. Add cinnamon, raisins, chopped apples or peaches as desired. Pour into a greased 8×8 pan and bake for 30 minutes. When it has cooled a bit, top with maple syrup, milk, half-and-half, heavy cream or simply enjoy as-is!

From our partners

To ask a silly question (since I don’t usually eat oatmeal, although this sounds yummy) — what kind of oatmeal? The regular kind, or quick-cooking/instant? Thanks!

Oh, I have been seplaceing for this recipe for ages. I too had baked oatmeal at summer camp and have longed to make it in my own kitchen.
I’ve tried several different ones, but they never seem just right. I can’t wait to give it a try.
Funny, I just did a post myself about cooking oatmeal on the stove. Looks like I might be doing another oatmeal post. I’ll let you know.

OMG, I am so excited to try this out. A little brown sugar on top and a glass of milk will make my early blistering mornings very happy.

Sarah C.

Maggy – not a silly question at all! I used Quaker Old Fashioned Oats – the regular kind. I think they make for a heartier texture and tend to be better counterpart to the liquid ingredients. I haven’t tried the recipe with the quick cook variety so I can’t speak to that, sorry =)


I can’t wait to try this. Have to tried to use left overs? This would be great to make at the start of the week for a quick breakfast. Also, my favorite with oatmeal is organic maple yogurt, so I will surely try it over the top of this.

Oh, thanks for this! I’m not a fan of liquidy oatmeal, but I would like a way to eat more of that oaty goodness without resorting to full-on cookie recipes. This looks like good middle ground.

Kaitlin J

The thought of baked oatmeal immediately takes me back and brings a smile to my face! After countless mornings of regular oatmeal during the summer (also at a summer camp), the mornings when they announced baked oatmeal were a sure treat! Thank you so much for sharing this recipe, Sarah! I am definitely going to add this to my winter repertoire. I was even thinking of substituting some applesauce in place of some of the oil. I will be sure to let you know how it goes! Thanks again!

WOW! I have been waiting for this recipe to get out there for a long time! I never can find any good ones…. I Definitely enjoyed it at summer camp as well! I always liked it hot with milk poured on top and maybe a spoonfull of brown sugar! I might need to make this tomorrow morning!

I will definitely try this recipe when I am feeling industrious. I like to eat oatmeal every morning, but I don’t like runny oatmeal. So I put some in a bowl, and I add water (but no so much that the oatmeal is swimming in it), then I microwave it for 2:20. It comes out like a patty. Everyone makes fun of me, but that’s how I like my oatmeal!


Silly question, but is this a knife-and-fork affair? Or do you chop it up and eat it like bar cookies? I think I could get behind this taste-wise, but I don’t know how to serve/eat it. (The part about the syrup and milk is really throwing me off.)

I tried it. It is good. Real good! Thanks for sharing.
I wrote about the results:
I found this recipe on my first time visiting your blog. I love it and am now a loyal fan.

Sarah C.

Daffodil – It really depends – I like to cut it into squares when I serve it, but usually it’s a little crumbly when prepared as described above – when I want to eat it like a bar cookie I usually use a bit less milk for a more solid consistency. I’ve also found that some like to eat it like a hearty cereal and just put it in a bowl with milk and a little bit of syrup/brown sugar/raisins/almonds etc and eat it with a spoon. I think it really depends on what you feel like doing when you’re preparing it. It’s relatively solid, but you can adjust as you see fit. Hope this helps!

that sounds good! i can make ahead of time and warm up at work. a nice alternative to instant oatmeal!


Making my first batch right now….added banana and walnuts…8 more minutes…it smells delicious!!!


this is so good! i did 1/2 sugar and 1/2 honey, and added chopped up almonds and a chopped up granny smith apple. i added cranberries, cinnamon, and nutmeg too! i baked them in muffin tins so they’re already in little hand-held servings. SO DELISH! would be curious to know if using an egg substitute would work…

I’ve always loved oatmeal the most when it was on the dry side and even slightly cold. I’ve now made this twice, and I just have to thank you for posting the recipe. It’s so delicious and easy, I may never have regular oatmeal again!


Thank you so much for sharing this recipe, Sarah C! I finally made my first batch last weekend. Thank goodness the recipe is forgiving, because it was a comedy of errors. I accidentally put in a tablespoon (ack!) of baking soda, and had to scoop as much out as I could. Then I dumped in the whole canister of rolled oats (6+ cups), forgetting that I hadn’t measured yet. I’m not usually this flaky in the kitchen, I swear.

After noticing that it was mixing up kind of dry, I realized my mistake. I added 3 more eggs and about a cup more milk. Plus some extra sugar. At that point, why bother measuring? Shredded coconut and dried cranberries. Forgot the cinnamon, dang.

I baked it in a 9×13 pan, and wouldn’t you know, it came out perfect. Granted, I don’t know what it was supposed to be like, but I’ve been enjoying it all week. My husband loves it, and I’ve shared the recipe with 3 coworkers who’ve enjoyed samples. It’s dense enough to be a hand-held treat, and not too sweet, but I like to heat it up in a bowl with milk and maple syrup and eat it with a spoon like delicious porridge.

I love how easy it is to throw together (no precise measuring required!), and then customize with add-ins (dried fruit, nuts, brown sugar, molasses, flax seeds, pear butter, etc). It lasts on the counter all week (well, maybe not in the heat & humidity of summer), an easy-access snack. I’ll be making just about every weekend.

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I added some libby pumkin to this! Amazing!

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This is awesome and I make at least once a day. I use applesauce instead of oil and Splenda instead of sugar which really cuts the calories. To make it more of a bar, which we like better than used as a cereal, I use 3 eggs so it will hold together better. For a different taste each time I use raisins, craisins, chopped prunes, and chopped apples. As time moves on I will use other fresh, frozen or dried fruits. Thanks so much for starting me onto this recipe.


Also, I forgot to say, I also use unsweetened almond milk which also cuts down on calories and is good if you are lactose intolerant.