I’ve had this recipe in my back pocket for a while now and I finally got around to whipping it together. The first time I had this dish was when Betsy and I hosted a brunch a while ago for some of her law school friends. One of them brought this deliciously wonderful thing that I’d never had before (Hi Westra!) and I made a mental note to get the recipe from her.

Fast forward five months and I finally got around to A) getting the recipe and B) making it for you all.

There’s a few things I love about this dish beyond the amazing flavor. First, it’s dumb simple to make. Second, it keeps and reheats fantastically which means you can make it on a Sunday and eat it all week long for breakfast… assuming it lasts that long of course.

Baked Oatmeal

4.34 from 3 votes
Author: Nick Evans
Servings: 4 Servings
Prep Time: 10 minutes
Total Time: 1 hour
Oats soaked overnight and then baked and served with warm milk. Keeps well for a whole week of breakfasts.


  • Cup butter, melted
  • 2 large eggs
  • ¾ Cups brown sugar
  • 1 ½ Teaspoons baking powder
  • 1 ½ Teaspoons vanilla
  • 1 Teaspoon cinnamon
  • 1 Teaspoon nutmeg
  • 1 Cup + 2 Tablespoons milk
  • 3 Cups rolled oats
  • Pinch of salt


  • Grease or butter a 8×8 baking pan and then whisk together your eggs and brown sugar in the pan.
  • Melt butter on LOW in the microwave and add it to the egg mixture with all the ingredients excep the oats.  Whisk well to combine.
  • Stir in oats and make sure everything has an even consistency.
  • Cover and refrigerate overnight.
  • The next morning, bake the oatmeal at 350 degrees for 40-45 minutes until the center is set.
  • Let the oatmeal cool for a few minutes and then serve it with warm milk and, if you want, fun toppings like brown sugar, dried fruit, or nuts.


Serving: 1Bowl | Calories: 600kcal | Carbohydrates: 86g | Protein: 13g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 351mg | Potassium: 408mg | Fiber: 7g | Sugar: 44g | Vitamin A: 692IU | Vitamin C: 0.04mg | Calcium: 252mg | Iron: 3mg
Course: Breakfast & Brunch

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Planning is Important

This recipe is really easy, but it does require you to let the dish set in the fridge OVERNIGHT. This is non-negotiable people. Just plan accordingly. The good news is that it means you do all the work the night before so you don’t have to dirty any dishes the next morning.

The star of the show!

Most of the ingredients are pretty straightforward and you should have most of them if you have even a halfway stocked pantry. If you can, be sure to get fresh nutmeg and grate it yourself. It makes all the difference in the world.

other ingredients
Backup players.

Prepping the Oatmeal.

Grease or butter your pan really well and then add your eggs and brown sugar to the pan. Whisk them together until the brown sugar is evenly distributed and there aren’t a lot of lumps.

sugar and eggs

Melt your butter in the microwave on LOW so it doesn’t get too hot and then add it to the egg mixture along with all of your other ingredients except the oats.

Mix this all together in the same dish!

all mixed up
A whisk is your tool of choice here.

Finally, add your oats to the party. Make sure to stir everything together. It should have an nice and even consistency.

This is not rocket science.

ready to chill
This needs to chill overnight! Plan accordingly.

Cool it down

Cover this and let it chill out in your fridge overnight. This will give the oats plenty of time to start absorbing some of the moisture and flavor. Plus it lets you do the work the night before! If you have guests over the next morning, it’ll make you look like a magician!

Baking the Oatmeal

When you wake-up the next morning all you have to do is bake this dish at 350 degrees for about 40-45 minutes or until the center is set. I baked mine for 40 minutes on the dot and it turned out perfectly.


Let it cool for a minute or two and then serve it up in a bowl. If you want to go crazy you could of course add all kinds of toppings to it like dried fruit, nuts, or even some more brown sugar (like me). The key part though is to warm some milk while your oatmeal is cooking and then pour the milk over your baked oatmeal.

It’s pretty heavenly.

warm milk
The warm milk is really key.

Really delicious and simple recipe. Even though it’s an overnight recipe, the actual work involved is minutes. It re-heats great as well. It’ll store in the fridge for at least a week without a problem.

Or you could just slice off a cube of it cold and have yourself a dessert granola bar!