1 Bowl Baked Oatmeal

What is Baked Oatmeal?

Imagine your favorite oatmeal—warm, comforting, packed with that wholesome grain flavor—but instead of stirring it on the stovetop for ten minutes, you dump everything into one baking dish, slide it into the oven, and walk away. When you come back, you’ve got a golden-topped, custardy center surrounded by chewy, slightly caramelized edges. It’s the best of porridge and granola, rolled into a sliceable, spoonable loaf. That is baked oatmeal. No babysitting, no constant stirring, no empty pots of milk staring back at you on the stove. It’s breakfast liberation in one simple pan.

Gluten Free

This baked oatmeal is naturally gluten free if you start with certified gluten-free rolled oats. There’s no wheat flour, no sneaky barley malt, no hidden gluten sources. It’s the kind of recipe you can hand off to your gluten-avoiding friend and watch them devour square after square without a sniffle. Oats give you that hearty chew, fiber, and slow-burn energy, without the gluten gridlock. Swap in almond milk or coconut milk, and you’re also dairy free. It’s a breakfast canvas that plays well with dietary restrictions.

Healthy

Let’s be clear: this is dessert for breakfast—but in the healthiest way possible. Two cups of whole-grain oats deliver protein, fiber, B vitamins, and magnesium. We sweeten it with a quarter cup of real maple syrup or honey, not a cup of refined sugar. A couple of eggs bind and enrich the custard, adding extra protein and healthy fats. Top it off with fruit, nuts, or seeds, and you’ve got a balanced meal that will power you through until lunch. No blood sugar crash. No mid-morning donut temptation. Just sustained energy and a grin on your face.

1 Bowl Breakfast

If you can stir a spoon, you can make this. One bowl. One pan. One oven. No electric mixers, no multi-step mise-en-place. Measure, stir, bake. That’s it. The fewer the dishes, the more time you have to drink coffee, scroll Instagram, or beat the kids to the carpool line. And if you have leftovers, you can slice, wrap in parchment, and shove them in your bag for lunch. It’s the ultimate minimalist breakfast hack.

This Baked Oatmeal Is:

• Chewy around the edges where the oats get a golden, slightly toasted crunch.
• Tender in the center, with a custard-like texture that’s still toothsome.
• Versatile—you can swap fruits, swap spices, swap milks, and it still works.
• Make-ahead friendly: slice, cover, and refrigerate up to three days. Reheat in the microwave or oven.
• Crowd-pleasing: your spouse, your kids, your co-workers—they’ll all fight for the last piece.

Craving Pumpkin Baked Oatmeal?

You’re in luck—this base transforms into fall’s favorite breakfast in one simple tweak. Stir in half a cup of canned pumpkin puree and a teaspoon of pumpkin pie spice (cinnamon, nutmeg, ginger, cloves) into the wet ingredients. Top with pepitas, chopped pecans, or a swirl of almond butter before you bake. You’ll get the same hands-off convenience, plus that cozy autumn aroma filling your kitchen. No more standing over a skillet flipping pancakes while everyone else eats Vegas-style instant oats.

Recipe Card

recipe name: 1 Bowl Baked Oatmeal
summary: A no-fuss baked oatmeal that starts in one bowl and finishes in the oven—chewy on the edges, tender inside, naturally gluten-free, and ready for any mix-ins you dream up.
prep time: 5 minutes
cook time: 30 minutes
additional time: 5 minutes cooling
total time: 40 minutes
servings: 6 squares
diet: Vegetarian, Gluten-Free (with GF oats)
method: Mix in bowl → pour into dish → bake → cool → slice

Ingredients

• 2 cups rolled oats (certified gluten-free if needed)
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 1 teaspoon ground cinnamon (optional)
• 2 large eggs
• 2 cups milk or dairy-free alternative
• ¼ cup pure maple syrup or honey
• 1 teaspoon vanilla extract
• Optional mix-ins (up to 1 cup total): fresh or frozen berries, diced apples, chopped nuts, shredded coconut, chocolate chips

Instructions

1. Preheat your oven to 375°F and grease an 8×8-inch baking dish or line it with parchment.
2. In the chosen dish, stir together oats, baking powder, salt, and cinnamon until evenly distributed.
3. Crack eggs into a bowl or large measuring cup, whisk in milk, maple syrup, and vanilla until frothy.
4. Pour the wet mixture over the dry oats and stir gently to combine. If adding fruit, nuts, or chocolate, fold them in now.
5. Smooth the top with a spatula and place in the oven. Bake for 30 minutes, until the top is set, slightly puffed, and edges are golden.
6. Remove from the oven and let cool five minutes—this helps the custard finish setting.
7. Slice into six squares and serve warm. Add an extra dash of milk, a dollop of yogurt, or a sprinkle of fresh fruit.

Notes

• Edges will be chewier and slightly crisp—increase bake time by 2–3 minutes for more crunch.
• If you prefer uniform texture, extend bake time or lower oven to 350°F and bake 35–40 minutes.
• Make ahead by covering the cooled dish with foil and refrigerating up to three days. Reheat individual squares in the microwave or oven until warmed through.
• Mix-in ideas: banana-chocolate chip, apple-pecan-maple, or wild-berry almond. Use up to a cup total to avoid soggy centre.
• To make pumpkin version: stir in ½ cup pumpkin puree and 1 teaspoon pumpkin pie spice with wet ingredients. Skip cinnamon if that blend covers it.

This baked oatmeal is the breakfast revolution you didn’t know you needed. It’s breakfast cake. It’s a vegan-friendly treat (use non-dairy milk and maple syrup). It’s that dish you pull out when guests sleep over or when you want a zero-fuss Sunday morning. So grab a spoon, grab a coffee, and watch everyone fight over the last piece.