Baked Oatmeal

Healthy Living, Recipes

I often hear that not having enough time to cook is the reason that so many folks can’t eat healthfully. I like this recipe because it requires some prep, which can be done when you have some time, and then baked ahead of time. At 12 servings per recipe, this could feed your family for more than a few days, and can be frozen to be retrieved as needed. Baked oatmeal is a hit with kids too – it resembles a cake or sweet bread, with the added sugar coming from maple syrup or fruit.

I advise my patients to be sure to include protein at breakfast, and this baked oatmeal provides 4 grams per serving. You could bump up the protein even more by experimenting with an unsweetened protein powder, chopped nuts, or flaxseed in the mix… or serving this alongside an egg, a dollop of nut butter, or Greek yogurt. For those with diabetes, a slice of this recipe should be counted as nearly 1.5 carb servings.

Theresa Jackson RD, CSOWM, CDN

Clinical Nutrition Manager, Kenmore Mercy Hospital


  • 3 cups quick oats (gluten free if needed)
  • 1/4 cup pure maple syrup
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup unsweetened almond milk
  • 1/4 cup low fat plain yogurt (gluten free if needed)
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup unsweetened applesauce
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh strawberries, halved


Preheat oven to 350°. Lightly spray a 9 x 9-inch baking pan with nonstick cooking spray.

In a large bowl, combine oats, maple syrup, baking powder, cinnamon, and salt. In another bowl, whisk almond milk, yogurt, vanilla, and eggs. Add applesauce and stir to combine. Add milk mixture to the oat mixture, and stir to combine. Add blueberries and strawberries, and stir gently to combine.

Transfer the mixture to the prepared baking pan, smoothing out evenly. Bake for 35 to 45 minutes, or until lightly browned.

Yield: 12 servings

Heart Healthy Recipe
Gluten Free Recipe
Diabetes Recipe

Nutrition Facts

Serving Size: 1 slice

Calories: 120
Sodium: 197mg
Fat: 3g
Carbohydrates: 21g
Saturated Fat: 0g
Fiber: 3g
Cholesterol: 33g
Protein: 4g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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