Recommended Equipment:
- Mixing Bowl
Ingredients
- 2 cups old fashioned oats
- 3/4 cup milk
- 1 cup unsweetened applesauce
- 1/4 cup chopped walnuts
- 2 large eggs (see notes for substitute)
- 1/4 cup maple syrup (OR brown sugar)
- 2 teaspoons pure vanilla extract
- 1 1/2 teaspoons cinnamon
- ½ teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups blueberries (fresh and frozen both work)
Instructions
- Mix the ingredients: Add the oats, milk, applesauce, walnuts, eggs, maple syrup, vanilla, cinnamon, baking powder and salt to a large bowl. Mix well.
- Layer in a casserole dish: Lightly grease a 7×11 inch rectangular baking dish. Spread half the oat mixture in the bottom of the dish. Sprinkle with about 3/4 of the blueberries. Top with the remaining oat mixture, carefully smoothing the top. Sprinkle on the remaining blueberries. You can also sprinkle on some extra walnuts if you like!
- Chill the dish: Cover the casserole dish and chill in the refrigerator overnight (see notes for instructions to bake right away)
- Bake the dish: The next morning, remove the dish from the fridge. Preheat the oven to 350°F. Bake until set and golden on top, about 30-35 minutes. Rest for 5 minutes on a rack on the counter, then slice and serve warm.
Nora’s Tips
Ingredient Notes:
Eggs: Instead of whole eggs, you can also use 3 large egg whites. I have never tried making a vegan version without eggs, so I can’t recommend any substitutions here. Sweetener: Use a Stevia blend to sweeten the oatmeal if you want to make it sugar-free.Baking Tips:
No grey oatmeal: I usually don’t stir the blueberries into the oats, but but sprinkle them on top, to keep the oatmeal from turning all weirdly grey.AND WHAT… IF YOU DIDN’T REMEMBER TO ASSEMBLE IT THE NIGHT BEFORE??
Easy: Make sure to use quick-cooking oats, let the assembled oats sit on the counter for 10 minutes while you preheat the oven, and live with the fact that it’s a little less cake-like 😉HOW TO SERVE THIS:
Some of my family members prefer theirs in a bowl with milk and use a spoon to eat their oatmeal. Others like it cake-style, with a few spoonfuls of Greek yogurt and a fork. And one particular tiny person might like it best cold, slathered with peanut butter 😉 I let them do whatever they want, as long as they get their own stuff and put it back again after breakfast, ha!Nutrition
Check out the step by step photos below:
I just use a large bowl, measure out all my ingredients, dump them in the bowl and stir with a wooden spoon until they’re combined. Well, that’s pretty much the recipe 😉
I’m using a 7×11 rectangular baking dish. You could also do individual muffin cups! I prefer layering my baked oatmeal vs stirring the blueberries into the whole mix. This a) helps prevent blueberries sticking to the bottom of the baking dish like glue and b) doesn’t turn your baked oatmeal a ghastly grey color.
First, I spread half the oat mix in the bottom of the baking dish. It’s smart to just lightly grease the dish, but I often forget. Then I layer on most of the blueberries.
THEN I add the rest of the oat mixture…
… and scatter with a few remaining blueberries and some extra chopped walnuts for pretty looks. This is not necessary, but it does look nice.
This is what it looks like after an overnight rest IN THE REFRIGERATOR:
Then you just pop it in the oven and pat yourself on the back for being so organized 😉
More baked oatmeal recipes you’ll love:
Chunky Monkey Baked Oatmeal Cups
Blackberry Cobbler Baked Oatmeal Cups
Bob Alderink
Love this oatmeal bake! I made it vegan with flax meal/water to substitute for the eggs. It turned out great! I made it in an 8×8 pan so I baked it just a little bit longer. I’m sure this will be a regular feature on our breakfast menu!
Nora Rusev
I’m so glad to hear, Bob!
Jamielynn
enjoyed it when i made first time, was easy to make, looked like photos. i tried again this weekend but added 1/4 cup sugar, and used 1/2 cup melted butter and 1/2 cup applesauce in place of all the applesauce to make a little more decadent. was also delicious, but for regular weekday breakkies Im going back to the original. it’s quite moist from all the applesacue but i feel so good after eating! thank u for sharing
Emily
prepped yesterday in anticipation of a crazy first day back to school/work, and so glad I did!!!! was very easy to bake right out of the fridge in the morning and tasted amazing with Greek yogurt and extra maple
Shelley
I made this today and I wish you had given storage instructions. I left it sitting out all day and now I’m seeing directions on other Pinterest recipes for baked oatmeal to be stored in the fridge. Guess I have to throw it away now. Please add storage instructions to your recipe so that others don’t have to waste food as I now have to.
Nora Rusev
Shelley, with all due respect, when I went to check the recipe after your comment yesterday it very clearly said “chill in the fridge overnight” in the instructions. The only thing I did was to bold it and change “fridge” to “refrigerator” to make the instructions beyond clear. I’d think it’s also clear just from having milk and eggs in it to store it in the fridge. But again, it was all there in the recipe. One just has to read.
Shelley
Does this require refrigeration to store after making it?
Nora Rusev
Shelley, yes it does! Sorry if it’s not clear in the recipe. I’ll update that right away.
Shelley
Nope it sure wasn’t. So disappointed
Nora Rusev
Shelley, with all due respect, when I went to check the recipe after your comment yesterday it very clearly said “chill in the fridge overnight” in the instructions. The only thing I did was to bold it and change “fridge” to “refrigerator” to make the instructions beyond clear. I’d think it’s also clear just from having milk and eggs in it to store it in the fridge. But again, it was all there in the recipe. One just has to read.
Cam
been making this almost weekly all thru the last year (daughter got diagnosed with celiac and I have a heart condition and on a prescribed low fat diet, so this recipe was a godsend!!) and can confirm it has always clearly said to put in fridge – have it on the print out right in front of me. thank u for all your recipes Nora
Valerie
Just made this tonight using blackberries instead of blueberries. Can’t wait to try it in the morning!
Darla
This sounds great especially for back to school and busy schedules. Any chance you’ve tried this as muffins? Or how about freezing it? Thank you for sharing!
Nora
Hi Darla, yes! Totally works as muffins. They bake in 15-20 minutes. AND you can freeze it, no problem. I have actually never frozen it in a large pan, but I have frozen it as muffins, AND I have frozen it cut into squares. I really need to start adding freezer instructions to my recipes 🙈