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Guest Post – Baked Oatmeal

Today’s guest post is by my friend Emily.

Oatmeal is an inexpensive and very nutritious breakfast. While some people (such as myself. Grin.) could eat a bowl of oatmeal with some brown sugar and a dash of cinnamon every day, most consider this very boring. Enter, Baked Oatmeal! Baked oatmeal has all the healthful benefits of regular, and only costs slightly more. And it is so delicious-almost like a coffee cake. First, I will give you the basic recipe with some ideas for variations. Next is a variation that I developed after tasting a similar one at a friend’s house. It is the very top of the line of baked oatmeal!

Lynn's Kitchen Adventures


  1. Amy @ Finer Things says:

    We love baked oatmeal. That cranberry orange recipe sounds divine!

  2. sarahdodson says:

    I need to try this sometime! Sounds very yummy. Way to go, Emily! ๐Ÿ™‚

  3. SF Adventure Quest says:

    This sounds so good. I have to cook without eggs, as my son is highly allergic to them. Usually I can figure out how to get around it if I know what purpose the eggs serve in a recipe.

    In this recipe, do the eggs hold everything together or do they actually cause the baked oatmeal to rise a bit? I’m thinking of adding either commercial egg replacer, baking powder, or applesauce instead of eggs…


  4. I have not made this particular recipe of Emily’s. I do though have one like it on my site. I have also made several others. I think the eggs act as a binder and also help the texture. I think you are on the right track with replacers. I might try egg replacer or applesauce. I have a recipe with yogurt in it so that might work as a binder also. I hope that helps. If you find something that works please let us know.

  5. I have made this twice now, and my family loves it. It is the first oatmeal my husband will eat seconds of. We like the plain recipe; my only change is that I add a 1/2 t almond extract. Thanks, Emily!

  6. I’ve made this twice now. The first time I followed the recipe as written (except for cutting the sugar back to 1/2 cup and increasing the liquid by 1/4 cup). It was good, but I didn’t like the texture (dry and crumbly). So the second time I made it, I used all quick-cooking oats and it turned out like an oatmeal cookie. I’ve never had baked oatmeal like this, and I’ll definitely be making this and others in the future. Thanks for the recipe!

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