Oatmeal Bake

Who doesn’t love a good oatmeal recipe!? Especially since it’s getting colder again - oatmeal is a great way to start your day out warm.

This is recipe is SO yummy, provides a lot of wiggle room for variation for people with allergies/intolerances, and can be pre-made, stored and reheated! So hello convenience and busy morning go-to.

Oatmeal, breakfast, quick breakfast, nutrition, dietitian, healthy eating



¼ cup local honey or 100% maple syrup

1 cup uncooked oats (can use gluten-free)

½ tsp baking powder

¾ tsp cinnamon

Pinch of salt

1 cup milk or nut milk

1 egg

1 tsp vanilla extract

Fruit/nut additions of your choice:

  • ¼ cup of chopped walnuts or pecans

  • 1 ½ cup of blueberries, cranberries

  • ¾ cup of sliced strawberries

  • 2 medium ripe bananas cut into ½” slices

  • ...etc. the choices are endless!


  1. Preheat oven to 375℉. Spray baking dish with olive oil cooking spray and set aside.

  2. In a medium bowl, combine oats, nuts (optional), baking powder, cinnamon and salt. Stir to combine.

  3. In a separate bowl, whisk together the honey, egg, milk and vanilla extract.

  4. Pour the oat mixture in the bottom of the baking dish. Gently mix in some of your fruit/nut toppings throughout.

  5. Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible. Sprinkle remaining toppings on top.

  6. Bake the oatmeal for about 30 minutes or until the top is golden brown and the oatmeal has set.

  7. Can refrigerate for about 3-4 days. Microwave for about 60 seconds until warmed.

Dylan MurphyComment