Baked Oatmeal Casserole is the best way to start off a day. I mean, is there truly anything more comforting than a warm bowl of oatmeal on a chilly winter morning!?
This chewy, soft and delicious Baked Oatmeal casserole offers the perfect amount of sweetness and a hearty satisfying texture. A slice of this will surely keep you feeling full and happy all morning!
Also looking for delicious brunch time pairings? Because they easily pair with just about anything and are so easy to take on the go smoothies are usually our go to pairing! Some of our favorites are our Mixed Berry Pineapple, Tropical Green, Watermelon Chia, or Orange Julius smoothies.
With a handful of pantry staples this cozy baked oatmeal breakfast dish comes together in a snap.
- Apple Sauce
- Baking Powder
- Old Fashioned Oats
- Dried Cranberries
Firstly, in a large bowl mix together all of your wet ingredients for baked oatmeal casserole. Then add your cinnamon, baking powder and salt to bowl. Straightaway give your mixture a good stir.
Then, add your oats to the bowl and mix together well. Once mixed add in your coconut and dried cranberries saving a little to sprinkle on top before putting in oven.
Lastly pour your baked oatmeal casserole mixture into a greased baking dish. Then top with any remaining cranberries and cocount. Now it is ready to place in the oven to bake! Allow your dish to bake till firm and that's it f you’re done. Easy as that!
👩🏻🍳 Make it Your Own
Whenever making this baked oatmeal breakfast try switching out the dried cranberries and coconut with any of these other yummy add-ins for your own twist.
- Berries, fresh or frozen
- Apples, skinned and chopped
- Peaches, peeled and cubed
- Pears, peeled and diced
- Bananas, sliced or chunked
- Chocolate or Peanut Butter Chips
- Chopped Nuts
In fact, because it comes together so easily it is a great recipe for preparing on Saturday or Sunday and storing for pulling out and serving later in the week on busy mornings.
Then if wanting to make individual bars to store and enjoy later in the week just bake as normal and allow your Baked Oatmeal Casserole to cool entirely. Once cooled cut the breakfast dishdff in to desired size and shapes. Wrap individual pieces in plastic wrap and place in freezer bag for easy on-the-go breakfasts bars to pull out and enjoy later!
What kind of oats are there?
There are a variety of oat types. In particular Old Fashioned, Quick Cook, Steel Cut, and Instant Oats are just a few! And if you are like us and didn't know there were so many varieties of oats out there, Quaker Oats created this great resource to learn the differences between all our favorite oat varieties. Then check it out HERE and let us know which kind of oats you prefer!
What oats work best in baked oatmeal?
For this recipe we suggest going with an Old Fashioned Rolled Oat if you have it. This will give your baked oatmeal casserole the best texture and an optimal cook time.
Regardless, you can use any kind of oats you might have on hand for your Baked Oatmeal Casserole. You just need to adjust the recipe according to the type of oats you choose.
If you choose to use quick oats keep in mind they will soak up more moisture faster. Consequently, making your baked oatmeal a little drier and thus require less cook time.
However if you choose to use steel cut oats you will need to soak your oats in the milk prior to adding to the recipe. We suggest soaking for at least 20 minutes to give them time to soften before baking. And you may still have to allow your baked oatmeal casserole to cook for a few extra minutes, so just keep an eye on it.
- ½ cup salted butter
- ½ cup unsweetened applesauce
- ⅔ cup honey
- 4 eggs
- 3 cups milk
- 1 teaspoon ground cinnamon
- 6 teaspoons baking powder
- 2 teaspoons salt
- 6 cups rolled old fashioned oats
- 1 cup shredded coconut
- 1 cup dried cranberries
- Move oven rack to lowest setting and pre-heat oven to 350°.
- In a large bowl mix together your wet ingredients: softened almost melty butter, apple sauce, honey, eggs and milk.
- Add cinnamon, baking powder and salt to wet mixture.
- Add oats to bowl and mix well.
- Once mixed incorporate coconut and dried cranberries to mixture, saving a little to sprinkle on top before putting in oven.
- Pour into greased baking dish, top with remaining cranberries and coconut. Bake for 40 minutes or until desired doneness is met.
- Pull out and allow to cool for at least 5 minutes before cutting to serve.
- Do not mix wet mixture and oats together till ready to go in the oven. If oats sit in the wet mixture they will begin to absorb the liquid and bake time and texture will be thrown off.
- For a softer, creamy oatmeal bake for 35 minutes or until the center appears almost set.
- For a drier more solid, bar like texture (like pictured) bake until the center appears firm and set.
- Cover tightly and store in refrigerator for up to one week or in the freezer for 3 months.
- To make bars, allow to cool entirely and then cut into individual bars, wrap in plastic wrap and place in freezer bag for easy on-the-go breakfasts bars to pull out and enjoy later!
- If the edges appear to be browning too quickly cover with alumininum foil and allow to finish baking.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 87mgSodium: 737mgCarbohydrates: 63gFiber: 6gSugar: 29gProtein: 10g