The Pantry
American

Baked oatmeal

Warm, sliceable baked oatmeal with blueberries and walnuts, baked in a buttered 8-inch square pan until the center is set and the top is lightly bronzed. This version makes 6 servings and uses rolled oats, milk, eggs, maple syrup, and cinnamon for a breakfast that eats like a soft bar rather than a bowl of porridge.

Prep 15 minCook 40 minRest 10 minAdjust servings ↓
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Baked oatmeal
~350 calper person · ~2100 total
~$6.15meal total · ~$1.03 per person

Estimated calories and US ingredient costs.

For a larger batch, use a 9x13-inch pan and double the recipe rather than just extending the baking time in the smaller pan. A deeper pan may need an extra 5 to 10 minutes, but keep the oven at 350 F. If you halve the recipe, use a loaf pan or 6-inch square pan and start checking early because the center will set faster.

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Ingredients, steps and a live timeline. Ready for 6 people.

Step timeline

Cooking order

10 left
Step 1

Heat the oven and prepare the pan

~1 min

Heat the oven and prepare the pan.

Position a rack in the center of the oven and heat to 350 F.

Lightly butter an 8-inch square baking pan with 1 tsp softened unsalted butter, including the corners, so the oatmeal releases cleanly.

If you want easier serving, line the pan with a parchment sling after buttering the base and two sides.

Step 2

Mix the dry ingredients

~1 min

Mix the dry ingredients.

In a medium bowl, whisk together 2 cups old-fashioned rolled oats, 1 1/2 tsp baking powder, 1/2 tsp fine salt, and 1 tsp ground cinnamon.

Breaking up any clumps now helps the batter bake evenly and keeps the cinnamon from streaking.

Ingredients
  • 2 cupsOld-fashioned rolled oats
  • 1 1/2 tspBaking powder
  • 1/2 tspFine salt
  • 1 tspGround cinnamon
Step 3

Whisk the custard base

~1 min

Whisk the custard base.

In a separate bowl, whisk 2 cups whole milk, 2 large eggs, 1/3 cup maple syrup, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until fully blended and slightly foamy.

The eggs should be completely dispersed so the baked oatmeal sets into a tender slice instead of separating into layers.

Ingredients
  • 2 cupsWhole milk
  • 2Large eggs
  • 1/3 cupMaple syrup
  • 1 tspVanilla extract
Step 4

Combine and hydrate briefly

~5 min cook

Combine and hydrate briefly.

Stir the milk mixture into the oat mixture, then fold in 1 cup fresh blueberries and 1/2 cup chopped walnuts.

Scrape the batter into the prepared pan and spread it into an even layer, making sure the berries are not all clustered in one corner.

Let the pan stand for 5 minutes so the oats begin absorbing liquid before baking.

Ingredients
  • 1 cupFresh blueberries
  • 1/2 cupWalnuts
Step 5

Check the dish

After ~5 min

Check Baked oatmeal and continue when ready.

Step 6

Bake until set and lightly browned

~40 min cook

Bake until set and lightly browned.

Bake for 35 to 40 minutes, until the center is set, the edges are lightly browned, and the top no longer looks wet in the middle.

A knife inserted near the center should come out without raw batter, though a few moist crumbs and berry juices are fine.

If the surface is browning too quickly before the middle is set, loosely cover the pan with foil for the last 10 minutes.

Step 7

Check the dish

After ~40 min

Check Baked oatmeal and continue when ready.

Step 8

Rest, portion, and serve

~10 min cook

Rest

portion,

Set the pan on a rack and rest for 10 minutes so the baked oatmeal finishes setting and cuts cleanly

Step 9

Slice

After ~10 min

Slice into 6 portions

For the neatest presentation, lift the squares from the pan

Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Baked oatmeal: serve.

Baked oatmeal: serve warm.

Baked oatmeal: plate them with the browned top facing up so the berries and walnuts stay visible.

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Ingredients

For 6 people

  • 2 cups old-fashioned rolled oats
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 2 cups whole milk
  • 2 large eggs
  • 1/3 cup maple syrup
  • 2 tbsp unsalted butter, melted
  • 1 tsp unsalted butter, softened, for the pan
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 1/2 cup chopped walnuts

Method

  1. Heat the oven and prepare the panPosition a rack in the center of the oven and heat to 350 F. Lightly butter an 8-inch square baking pan with 1 tsp softened unsalted butter, including the corners, so the oatmeal releases cleanly. If you want easier serving, line the pan with a parchment sling after buttering the base and two sides.
  2. Mix the dry ingredientsIn a medium bowl, whisk together 2 cups old-fashioned rolled oats, 1 1/2 tsp baking powder, 1/2 tsp fine salt, and 1 tsp ground cinnamon. Breaking up any clumps now helps the batter bake evenly and keeps the cinnamon from streaking.
  3. Whisk the custard baseIn a separate bowl, whisk 2 cups whole milk, 2 large eggs, 1/3 cup maple syrup, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until fully blended and slightly foamy. The eggs should be completely dispersed so the baked oatmeal sets into a tender slice instead of separating into layers.
  4. Combine and hydrate brieflyStir the milk mixture into the oat mixture, then fold in 1 cup fresh blueberries and 1/2 cup chopped walnuts. Scrape the batter into the prepared pan and spread it into an even layer, making sure the berries are not all clustered in one corner. Let the pan stand for 5 minutes so the oats begin absorbing liquid before baking.
  5. Bake until set and lightly brownedBake for 35 to 40 minutes, until the center is set, the edges are lightly browned, and the top no longer looks wet in the middle. A knife inserted near the center should come out without raw batter, though a few moist crumbs and berry juices are fine. If the surface is browning too quickly before the middle is set, loosely cover the pan with foil for the last 10 minutes.
  6. Rest, portion, and serveSet the pan on a rack and rest for 10 minutes so the baked oatmeal finishes setting and cuts cleanly. Slice into 6 portions and serve warm. For the neatest presentation, lift the squares from the pan and plate them with the browned top facing up so the berries and walnuts stay visible.

Before you cook

What to get ready

Mixing bowls, whisk, shallow baking dish, thermometer and spatula.

Grease the dish and distribute blueberries evenly so wet pockets do not collect in the center.

If something needs adjusting

Middle looks loose while edges set

Use the stated shallow dish and bake until the egg mixture reaches 160°F; rest before cutting.

Changing oats changes the texture

Use rolled oats as listed; steel-cut oats require different hydration and time, while instant oats can turn soft and pasty.

Store for later

Refrigerate the cooked egg-and-milk oat mixture promptly in portions. Reheat to 165°F with a splash of milk if needed; freeze spare portions individually.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use the same oats and milk for overnight oats on another morning.

Next use for your ingredients: Overnight oats →

Calculate this meal with your own prices →

How to Scale a Recipe →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a firmer, more bar-like texture, use the full 40 minutes and let it rest before slicing. For a softer spoonable texture, pull it when the center is just set and serve directly from the pan. If you use frozen blueberries, do not thaw them first or they can streak the batter and add excess liquid.

Make it work for you

You can swap the blueberries for peeled diced apples or chopped pears, but both fruits bake more densely than berries and benefit from an extra 1/2 tsp cinnamon. If you replace walnuts with pecans, the flavor stays rich but the texture becomes a little softer and more buttery. Avoid replacing the eggs with extra milk, because the casserole will not set as cleanly.

Use more of your rolled oats and maple syrup in yogurt parfait.

Can I make baked oatmeal ahead of time?

Yes. Bake it fully, cool it, and refrigerate it within 2 hours. Reheat individual portions in the microwave or covered in a 325 F oven until hot through to 165 F. The texture firms up after chilling, so a splash of milk on reheating can help restore a softer, just-baked feel.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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