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    Home » Recent Posts » Meal Prep

    Baked Oatmeal is an Easy, Kid-Friendly, Make-Ahead Breakfast

    Published: Oct 10, 2019 · Updated: Aug 2, 2021 by Katy McAvoy

    I love when you share my recipes!

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    Jump to Recipe·Print Recipe
    Baked Oatmeal

    Disclaimer: This post contains affiliate links. If you make a purchase using one of these links, I make a small commission.


    This Baked Oatmeal recipe is a perfect make-during-meal prep dish that helps us get through busy weekday mornings.

    Naturally gluten-free, baked oatmeal is sweetened with mashed bananas and maple syrup. We add chocolate chips to make them feel like a bit of a treat. (Swap in dried fruit if you don't like chocolate for breakfast.) Full of oatmeal and flax, this baked oatmeal provides a delicious dose of fiber. It's a quick, portable, and healthy breakfast that's kid-approved.

    Baked Oatmeal

    What You Need

    • Old fashioned oats
    • Flaxseed meal
    • Ground cinnamon
    • Ground nutmeg
    • Salt
    • Baking powder
    • Eggs
    • Maple syrup or honey
    • Bananas
    • Vegetable oil
    • Milk
    • Vanilla extract
    • Peanut butter
    • Chocolate chips

    How to Make Baked Oatmeal

    Preheat oven to 350 degrees.

    In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, baking powder, and salt. Set aside.

    Combining the dry ingredients

    In a separate bowl, whisk eggs together with maple syrup, oil, mashed banana, milk, and vanilla until combined.

    Combining the wet ingredients

    Pour the dry ingredients into the wet ingredients. Mix well.

    Combining wet and dry ingredients

    Stir in peanut butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.

    Adding peanut butter and chocolate chips to the oatmeal batter

    Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray.

    Divide the oatmeal mixture among muffins cups, filling each cup to the top. 

    Filling a muffin tin with oatmeal batter

    Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

    Baked Oatmeal

    Cool on a wire rack.

    Enjoy!

    Tips on Baked Oatmeal

    Fill the muffin tins to the top.

    These oatmeal "muffins" don't rise much, so fill the muffin tins up almost to the top.

    What can I use besides peanut butter?

    Any nut butter will work in place of the peanut butter.

    What can I use besides chocolate chips?

    Try dried fruit! I love dried cranberries or raisins in this recipe. You can also use other kinds of chips, like peanut butter chips, or white chocolate chips.

    Can I make this dairy free?

    Soy milk works great in place of the dairy milk in this recipe.

    Can I freeze baked oatmeal?

    Yes! Baked oatmeal freezes perfectly. To freeze - Cool oatmeal completely. Place muffins in a zip top bag and place in the freezer. Thaw overnight in the refrigerator or place in the microwave on high for 20-30 seconds.

    Pumpkin Baked Oatmeal

    Pumpkin baked oatmeal puts a fall twist on this recipe! Give it a try!

    Pumpkin Baked Oatmeal

    Enjoy it with...

    Spiced Milk

    Enjoy your baked oatmeal breakfast with a mug of spiced milk or pour some spiced milk into your morning coffee.

    Print the Recipe

    Print

    Baked Oatmeal

    Baked Oatmeal
    Print Recipe
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    ★★★★★

    5 from 4 reviews

    Full of oatmeal and flax, this baked oatmeal provides a delicious dose of fiber, and is naturally sweetened with maple syrup.

    • Author: Katy McAvoy
    • Prep Time: 15 min
    • Cook Time: 30 min
    • Total Time: 45 min
    • Yield: 14 muffins 1x
    • Category: Breakfast
    • Method: Oven
    • Cuisine: American

    Ingredients

    Units Scale
    • 3 cups old fashioned oats
    • ⅓ cup flaxseed meal
    • 1 Tbsp ground cinnamon
    • 1 tsp ground nutmeg
    • ½ tsp salt
    • 1 tsp baking powder
    • 2 eggs
    • ¼ cup maple syrup or honey
    • 2 large bananas, mashed
    • ¼ cup vegetable oil
    • 1 cup milk
    • 1 tsp vanilla extract
    • ¼ cup peanut butter
    • ¼ cup mini chocolate chips

    Instructions

    Preheat oven to 350 degrees.

    In a medium bowl combine oats, flaxseed meal, cinnamon, nutmeg, baking powder, and salt. Set aside.

    In a separate bowl, whisk eggs together with maple syrup, oil, mashed banana, milk, and vanilla until combined.

    Pour the dry ingredients into the wet ingredients. Mix well.

    Stir in peanut butter and chocolate chips. Mix well, making sure peanut butter is incorporated into the batter.

    Line a muffin pan with baking cups or thoroughly spray muffin pan with non-stick cooking spray.

    Divide the oatmeal mixture among muffins cups, filling each cup to the top. 

    Bake for 25-30 minutes or until the tops are slightly brown and a toothpick inserted comes out clean.

    Cool on a wire rack.

    Enjoy!

    Keywords: baked oatmeal, muffins, oats, breakfast, freezer friendly, naturally sweetened, gluten free

    Did you make this recipe?

    Share a photo and tag me @katymcavoy on Instagram! I can’t wait to see what you made!

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    I love when you share my recipes!

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    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com. Since 2017, she's been crafting easy-to-make cocktails and delicious meals, along with sharing her love of all things Michigan (a.k.a. The Mitten)!

    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Jaime

      January 24, 2021 at 9:11 am

      I’m so glad I found this recipe. Every few months I’ll make a double batch and freeze them. My toddlers love them!

      ★★★★★

      Reply
      • MittenGirl

        January 24, 2021 at 9:51 am

        These are SO freezer friendly! Glad your kiddos love them. 🙂

        Reply
      • Sharon

        August 08, 2021 at 9:04 am

        How can I substitute chia seeds for flax meal?

        Reply
        • Katy McAvoy

          August 08, 2021 at 10:54 am

          I would start with 1 tbsp chia seeds and 3 tbsp old fashioned oats in place of the flax meal. I'm not sure how much the texture would change, but that will be a bit of personal preference. Let me know how it works! 🙂

          Reply
    2. yvette

      August 04, 2021 at 11:45 pm

      Ty for recipe

      ★★★★★

      Reply
      • Katy McAvoy

        August 05, 2021 at 7:06 am

        Hope you enjoy it!

        Reply
        • Camilla Loughner

          September 25, 2021 at 12:49 pm

          What could I use to substitute the banana?
          Thank you

          Reply
    3. Mardel Knighr

      August 10, 2021 at 11:31 pm

      How much fiber is there in a baked oatmeal muffin? Thanks.

      Reply
      • Katy McAvoy

        August 11, 2021 at 7:38 am

        There's 3.8g per muffin.

        Reply
    4. Anne Marie

      August 13, 2021 at 2:30 pm

      I made a double batch of these this morning in preparation for start of the school year and starting a new job. I even made a few extra in the tiny muffin pan so the kids could try them today. Rave reviews from everyone! I don’t think these will last long in my house before they are gobbled up!

      ★★★★★

      Reply
      • Katy McAvoy

        August 13, 2021 at 7:05 pm

        It's perfect for busy school mornings! Glad everyone enjoyed it. 🙂

        Reply
    5. Camilla Loughner

      September 25, 2021 at 12:46 pm

      What could I use to substitute the banana?
      Thank you

      Reply
    6. Samantha

      February 16, 2023 at 11:23 am

      My kids and I love these grab and go breakfast muffins!

      ★★★★★

      Reply
      • Katy McAvoy

        February 18, 2023 at 9:23 am

        So happy to hear that, Samantha!

        Reply

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    Katy McAvoy

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that a couple hours of meal prep pays off for days. Follow me on Instagram to check out what I’m working on next!

    More about me →

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