Baked Oatmeal with Brown Sugar and Cinnamon

Introduction

Brown sugar, cinnamon, and quick-cooking oats bake into a firm, sliceable oatmeal that works warm from the pan or chilled straight from the fridge. The batter goes into a 9-inch pan and bakes for 40 to 45 minutes, so it fits easily into breakfast prep for the week.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Servings: 8

Ingredients

• 3 cups (720 g) quick-cooking oats
• 1 cup (240 g) brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup (240 ml) milk
• ½ cup (120 g) butter (melted)
• 2 eggs

Instructions

1. Mix the ingredients and pour them into a 9-inch (20 cm) baking pan. They can also be carefully mixed in the pan.
2. Bake at 350 °F (175 °C) for 40-45 minutes.
3. Serve hot, cold, with or without milk.

Variations

• Replace the milk with unsweetened oat milk if you want the same moisture with a slightly lighter oat flavor.
• Swap the butter for the same amount of melted plant-based butter to keep the texture rich while making the dish dairy-free.
• Add 1 cup of chopped apples to the mixed batter for more moisture and a softer, fruit-forward texture.
• Reduce the brown sugar to 3/4 cup if you want a less sweet baked oatmeal that tastes more like a breakfast staple than a dessert-style bake.
• Stir in 1/2 cup chopped walnuts or pecans for a firmer texture and some crunch in each slice.

Tips for Success

• Use quick-cooking oats, not steel-cut oats, or the center will stay too firm.
• Bake until the center looks set and the edges are lightly browned; it should not jiggle when you move the pan.
• Let the pan rest for 10 minutes before cutting if you want cleaner slices.
• If you mix directly in the pan, grease it first so the oatmeal releases more easily after baking.

Storage and Reheating

Store cooled pieces in an airtight container in the fridge for up to 4 days. You can also freeze individual portions in a freezer-safe container or wrapped tightly for up to 2 months.

Reheat in the microwave for 30 to 60 seconds per portion, or warm covered in a 325 °F oven for about 10 minutes. If it seems dry after chilling, add a small splash of milk when reheating.

FAQ

Can you make this ahead?

Yes. Bake it fully, cool it, and refrigerate it whole or in portions so breakfast is ready to reheat.

Can you use old-fashioned oats instead of quick-cooking oats?

You can, but the texture will be chewier and less uniform. The center may also need a few extra minutes in the oven.

How do you know when baked oatmeal is done?

The top should look dry, the edges should be lightly browned, and the middle should feel set rather than loose.

Can you make this dairy-free?

Yes. Use unsweetened oat milk or another plain non-dairy milk, and replace the butter with melted plant-based butter.