1-Bowl Baked Oatmeal

Good Mornin’ Sunshine: Let’s Bake Some Cozy!

Hey friends, Wyatt here! Ever have one of those mornings where you stumble into the kitchen, bleary-eyed, craving something warm and wholesome that doesn’t feel like a chore? Yeah, me too—especially after my 5 AM “alarm clock” (a.k.a. my neighbor’s rooster, Earl). That’s why I’m downright obsessed with this 1-Bowl Baked Oatmeal. It’s the golden ticket to a nourishing, crowd-pleasing breakfast that’s faster to whip up than scrolling through your social feed. Seriously, one bowl, ten minutes of prep, and boom—you’ve got a pan of cozy magic that’ll make your kitchen smell like a hug. No fancy gadgets, no stress, just real-deal goodness packed with oats, juicy berries, and that irresistible caramel-kiss from pure maple syrup. Whether you’re feeding a hungry family, meal-prepping for the week, or treating yourself to a slow Sunday bite, this recipe’s your trusty sidekick. So grab your favorite mixing bowl (and maybe a coffee mug—I won’t judge), and let’s turn ordinary mornings into something downright delicious together!

Why This Dish Tastes Like Home

1-Bowl Baked Oatmeal

Print Recipe

Wholesome, cozy, and made in just one bowl—this Baked Oatmeal is a simple way to start your day right. Packed with oats, fruit, and natural sweetness, it’s perfect for meal prep or a warm, nourishing breakfast the whole family will love.

• Author: Wyatt Porter
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6–8 1x

Ingredients

Scale 1x2x3x

1¾ cups (420ml) milk (dairy or non-dairy)

2 large eggs

½ cup (120ml) pure maple syrup

¼ cup (56g) unsalted butter, melted and cooled

¼ cup (60g) unsweetened applesauce or mashed banana

3 cups (255g) old-fashioned rolled oats

1 tsp baking powder

1 tsp ground cinnamon

1 tsp pure vanilla extract

¼ tsp salt

1½ cups (225g) fresh or frozen mixed berries (no need to thaw)

Optional: ½ cup chopped walnuts or pecans for topping

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish.

In a large bowl, whisk together milk, eggs, maple syrup, melted butter, applesauce (or banana), and vanilla.

Stir in oats, baking powder, cinnamon, and salt until fully combined.

Fold in berries, then pour mixture into the prepared baking dish.

Sprinkle with nuts if using.

Bake for 35–40 minutes, or until the top is golden and the center is set.

Let cool slightly before slicing. Serve warm or store for later!

Nutrition

• Calories: 290
• Fat: 10g
• Carbohydrates: 30g
• Protein: 6g

Picture this: It’s a frosty Colorado morning, snow piled high outside, and my Grandma Lou’s kitchen is steamy from her ancient avocado-green stove. I’m ten years old, feet dangling off a stool, watching her pour glistening berries into a pan of oatmeal batter. “Wyatt,” she’d say, winking, “oatmeal’s just edible sunshine.” She’d slide that pan into the oven, and while it baked, we’d play cards—her letting me win, of course. When she pulled it out, all puffed and golden, she’d drizzle extra maple syrup on my slice “for growing bones.” That first bite? Pure comfort. Warm berries bursting, oats toasty-sweet, that buttery edge… It wasn’t just breakfast; it was love served on a chipped ceramic plate. Now, every time I bake this, I swear I hear her laugh. It’s my edible sunshine—and I hope it becomes yours too.

Gather Your Flavor Crew (No Fancy Stuff Required!)

• 1¾ cups (420ml) milk (dairy or non-dairy): The creamy backbone! Almond milk keeps it light, whole milk adds richness, or go wild with oat milk for extra oatiness. Chef’s hack: Warm it slightly to prevent cold milk from hardening melted butter!
• 2 large eggs: Our binding superstars. For vegan pals, swap with 2 flax eggs (2 tbsp ground flax + 5 tbsp water, stirred and rested 5 mins).
• ½ cup (120ml) pure maple syrup: Nature’s liquid gold! Honey works too, but maple’s caramel notes? *Chef’s kiss*. Avoid pancake syrup—it’s too thin and artificial.
• ¼ cup (56g) unsalted butter, melted and cooled: Adds richness and that dreamy golden crust. Vegan? Coconut oil is a flawless sub.
• ¼ cup (60g) unsweetened applesauce or mashed banana: Secret moisture agents! Applesauce keeps it neutral; banana adds subtle sweetness. No sub needed—just skip it if desperate (but your oats will miss it).
• 3 cups (255g) old-fashioned rolled oats: The heart of the dish! Must be rolled oats—steel-cut won’t soften, quick oats turn mushy. Gluten-free? Use certified GF oats!
• 1 tsp baking powder: Our lift-off agent. No substitutions here—it’s essential for that perfect puff.
• 1 tsp ground cinnamon: Warmth in a jar! Cardamom or pumpkin spice are fun twists.
• 1 tsp pure vanilla extract: Flavor depth! Always use pure—imitation tastes like regret.
• ¼ tsp salt: Balances sweetness. Don’t skip—it’s the quiet hero.
• 1½ cups (225g) fresh or frozen mixed berries: Bursts of joy! Frozen berries = zero thawing needed. Swap with diced apples, peaches, or even chocolate chips for a “dessert breakfast.”
• Optional: ½ cup chopped walnuts or pecans for topping: Crunchy crown! Toast ’em first for max flavor. Skip for nut-free, or use seeds like pepitas.

Let’s Get Bakin’ (It’s Easier Than Folding Fitted Sheets!)

1. Preheat oven to 350°F (175°C). Grease a 9×9-inch or similar baking dish. Pro tip: Use butter or coconut oil for greasing—it adds flavor! If your dish is smaller/deeper, add 5 mins to bake time.
2. In a large bowl, whisk together milk, eggs, maple syrup, melted butter, applesauce (or banana), and vanilla. Whisk like you mean it! Getting it smooth now means no weird eggy streaks later. Melted butter cooled? Crucial—unless you fancy scrambled eggs in your oats!
3. Stir in oats, baking powder, cinnamon, and salt until fully combined. Fold gently—don’t overmix! We want tender oats, not cement. See dry bits? A few lumps are fine; they hydrate while baking.
4. Fold in berries, then pour mixture into the prepared baking dish. Gentle folds = intact berries! Frozen berries might tint the batter pink—that’s charm, not a flaw. Scrape every last oat-y bit!
5. Sprinkle with nuts if using. Press nuts lightly into batter so they toast, not tumble off.
6. Bake for 35–40 minutes, or until the top is golden and the center is set. Jiggle test: Center should be barely wobbly, not liquidy. Golden edges? That’s your cue! Overbaking = dry oatmeal sadness.
7. Let cool slightly before slicing. 10 minutes of patience = clean slices. It firms as it cools! Serve warm or store for later—it’s meal-prep magic.

Dish It Up Like a Pro (Minimal Effort, Max Vibes)

Slide a spatula under a square, lift it onto a plate (or straight into a bowl—no shame!), and let the toppings party begin! I love a drizzle of warm maple syrup and a splash of cold milk for that hot-cold contrast. Yogurt dollop? Creamy heaven. Extra berries? Yes, please! For brunch flair, add a scoop of vanilla ice cream (trust me, it’s a *mood*). Pack leftovers in lunchboxes—it’s delicious cold or reheated with a splash of milk in the microwave. This ain’t fussy fine dining; it’s comfort food that hugs back!

Shake It Up, Y’all! (5 Tasty Twists)

This recipe’s a blank canvas—play with it!

1. Tropical Escape: Swap berries for 1 cup diced mango + ½ cup shredded coconut + macadamia nuts.
2. PB&J Vibes: Use mashed banana instead of applesauce, swirl in ⅓ cup peanut butter, and top with grape jam post-bake.
3. Pumpkin Spice Latte: Replace applesauce with ⅓ cup pumpkin puree + 1 tsp pumpkin spice. Top with espresso-spiked whipped cream.
4. Vegan Delight: Use flax eggs, almond milk, and coconut oil. Sweeten with agave if avoiding maple.
5. Chocoholic’s Dream: Fold in ½ cup dark chocolate chips instead of berries. Top baked squares with sea salt.

Wyatt’s Whispered Wisdom (and Bloopers!)

This recipe’s evolved more than my beard style! Originally, I used twice the syrup (hello, sugar crash) and skipped the applesauce—resulting in a doorstop-worthy brick. Lesson learned! Now, I double the batch on Sundays; stored airtight, it lasts 5 days. Reheat squares with a splash of milk in the microwave (covered!) for 60 seconds. Funny story: Once subbed baking SODA for powder. DO NOT RECOMMEND. It tasted like metallic regret and inflated like a volleyball! Also—don’t stress exact berry measurements. Got 2 cups? Toss ’em in! Oats are forgiving, just like your favorite flannel shirt.

Your Burning Questions, Answered!

Q: Can I use quick oats? Steel-cut?
A: Quick oats turn mushy—stick with old-fashioned rolled oats! Steel-cut won’t soften enough; they need simmering, not baking.

Q: Why’s mine dry/crumbly?
A: Overbaking is the usual culprit! Pull it at 35 mins if your oven runs hot. Also, measure oats correctly—don’t pack them into the cup. Scoop and sweep!

Q: Can I make it ahead?
A: Absolutely! Assemble the wet and dry ingredients separately the night before. Mix and bake in the AM. Baked squares freeze beautifully too—wrap individually, thaw overnight.

Q: Center’s still wet after 40 mins—help!
A> Oven temps vary! Cover with foil to prevent over-browning, then bake 5-10 mins more. Still wet? Your dish might be too small/deep—use a wider pan next time.

Fuel for Your Adventures (Approx. Per Serving)

Calories: 290 | Net Carbs: 30g | Protein: 6g | Fat: 10g
Note: With walnuts, add ~50 calories. Using almond milk? Subtract ~10 calories. This is hearty fuel, not empty calories!