Baked Oatmeal Recipe (2024)

FAQs

Why aren't my baked oats baking? ›

One of the main reasons that your baked oatmeal isn't rising is because you're not using leaveners, ie. baking powder and baking soda. If you've made any of my baked oats recipe, you'll see that I use a mixture of both baking powder and baking soda.

Dry baked oats result from using too much oats or not enough liquid. You should find that this recipe yields moist and fluffy oats!

Oats absorb moisture as they sit—so if you let your batter sit before you bake, you'll run the risk of making a dense, thick, gummy baked oatmeal (when you really want a light, fluffy one), she explains.

It's satisfying, and a steaming bowl of baked oatmeal adds a touch of comfort to the start of the day. It's also full of fiber and protein, making it a healthy breakfast option. Baked oatmeal is a great blank canvas that you can jazz up with any number of add-ins.

Baked oats should have a soft and tender, cake-like consistency, and should not be soggy. If the center is soggy, the oats likely need a little more time in the oven. Be sure to bake until a toothpick inserted in the center comes out clean.

For every teaspoon of baking powder, you'll want to substitute in ¼ tsp of baking soda with ½ tsp of cream of tartar. If you don't have any cream of tartar, you can also substitute one teaspoon of baking powder with a mixture of ¼ tsp of baking soda plus ½ tsp of either vinegar or lemon juice.

Soaking not only softens the oats, but it also makes them more tender, quicker to cook, and easier to digest. In a side-by-side comparison, we found that unsoaked oats lacked that fluffy, creamy texture soaked oats provide. So, from here on out, we'll be soaking. Once they're soaked, it's time to cook.

Mashed banana is my favorite natural thickener and sweetener. I love mashing a ripe banana and mix it into this single serving serving baked oatmeal because it mixes well to thicken the oats and also adds natural sweetness.

It doesn't even have to be a milk—you can just use water, or a mix of yogurt and water, or applesauce and water, or keifer or whatever liquid you want to infuse your baked oatmeal with.

Old Fashioned: Also called rolled oats, old fashioned oats are flat and flakey. They absorb more water and cook faster than steel-cut oats — usually in about 5 minutes — and are the oat of choice for granola bars, cookies, and muffins.

Should baked oatmeal be refrigerated? ›

if you want to double the recipe, make it in a 9×13-inch pan and double the ingredients. Feel free to add nuts or use fresh or frozen fruit instead of the dried fruit. Store the baked oatmeal in the refrigerator for up to 7 days. You can also freeze it for up to 3 months.

Tips for making baked oats

The difference between baked oatmeal and baked oats is all in the texture. And getting that cake-like texture comes from adding the egg, but also blending the ingredients well.

Oatmeal's high fiber content and prebiotic qualities may benefit your body in more ways than one. Making oatmeal a regular part of your menu can potentially lower your disease risk, help your gut health thrive, make bowel movements easier and keep you feeling fuller for longer.

Both whole grain oats and raisins are a good source of fiber. The presence of whole grain oats will also help you stay fuller longer. That said, oatmeal raisin cookies are still cookies with higher butter and sugar content than other snacks, so they should only be considered a healthy snack in moderation.

The intensity of heat while cooking is the contributing factor, lower the heat better the nutrient availability. When you soak the oats overnight, it's almost like you're cooking them, but the process is much longer and slower, and it's done without heat. Hence, it is more nutrient rich than cooked version.

Allowing the baked oats to bake for at least 20 to 25 minutes will ensure that your oats are not runny. If you remove your baked oats too soon from the oven they will not be cooked all the way and leave a runny topping with a mushy and gooey center.

Bake for 8-10 mins in the air-fryer or 20-25 mins in the oven until well-risen and the baked oats spring back when lightly pressed.

As soon as you see that rich, light, honey-brown coloration, you know they're ready to go. They've started to crack around the edges - A well-cooked cookie will often start to crack or crumble slightly around the edges.