If you’re anything like me, you know oatmeal can sometimes be a little… well, blah. But I absolutely love how this Baked Oatmeal with Cinnamon and Maple Recipe changes the game—it’s warm, comforting, and has this perfect blend of cinnamon spice and sweet maple that just feels like a cozy hug in the morning. It’s simple, wholesome, and honestly a fan-freaking-tastic way to start the day or even enjoy as a snack. Keep reading, because I’m about to share everything you need to nail this recipe every single time.
Why You’ll Love This Recipe
- Super Simple: The ingredients are everyday pantry staples, so you don’t have to make a special trip to the store.
- Family Friendly: My family goes crazy for this baked oatmeal and it’s the perfect way to please both kids and adults alike.
- Make-Ahead Convenience: You can prep it the night before and simply bake it in the morning, saving you precious breakfast time.
- Creamy & Comforting: It’s not mushy oatmeal — it bakes up with a wonderful texture that’s creamy on the inside and slightly crisp on the edges.
Ingredients You’ll Need
These ingredients come together in a way that’s both delicious and satisfying—with a cozy cinnamon kick and the natural sweetness of maple syrup. When shopping, I always recommend avoiding skim milk for this recipe; using anything with more fat really boosts the flavor and texture.
- Milk: Use whole or 2% milk for richness; the fat content makes the baked oatmeal extra creamy.
- Eggs: These help bind everything together and give the oatmeal structure, so it’s not mushy.
- Maple syrup or packed light-brown sugar: Maple syrup adds a beautiful depth of flavor, but brown sugar works if you’re out of syrup.
- Butter (melted): Adds richness and keeps the oatmeal moist; don’t skip it!
- Baking powder: Helps the oatmeal puff up just a little for a lighter texture.
- Vanilla extract: Brings out the sweetness and enhances the cinnamon’s warmth.
- Cinnamon: The star spice here—adding that perfect cozy, warm flavor.
- Salt: Balances the sweetness and rounds out the flavors.
- Rolled oats: Use regular rolled oats for the best texture, or quick oats in a pinch—the texture will just be slightly different.
Variations
One of the things I love most about this Baked Oatmeal with Cinnamon and Maple Recipe is how easy it is to personalize. You can make it your own with just a few tweaks, so it’s always a fresh treat.
- Add Fruit: My favorite is to toss in fresh or frozen berries, apples, or sliced bananas before baking—your family will love the extra burst of flavor.
- Dairy-Free Version: Swap the milk for almond, oat, or coconut milk and use coconut oil instead of butter for a delicious plant-based option.
- Nutty Twist: Stir in chopped nuts like walnuts or pecans to add a lovely crunch and extra protein.
- Spice It Up: Add a pinch of nutmeg or ground ginger if you want a warm, complex spice profile.
How to Make Baked Oatmeal with Cinnamon and Maple Recipe
Step 1: Mix the Wet Ingredients with Love
Start by preheating your oven to 350°F (175°C) and buttering an 8×8-inch baking dish—a well-greased dish makes it so much easier to serve. In a large bowl, whisk together the milk, eggs, maple syrup (or brown sugar), melted butter, baking powder, vanilla, cinnamon, and salt. I always whisk a little extra because I want everything perfectly combined—it really helps the cinnamon and maple flavor to be evenly spread.
Step 2: Add the Oats and Stir Thoroughly
Next, pour in the oats and stir until everything is well mixed. The oats will soak up some of the liquid, so the batter looks thick but that’s exactly what you want. If you’re adding fruit or nuts, fold them in gently here. I discovered that this step is key—mixing thoroughly ensures every bite has that comforting oatmeal texture and the flavor pops throughout.
Step 3: Bake and Let the Magic Happen
Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 30 to 40 minutes, keeping an eye on it around the 30-minute mark. You want the edges to be lightly golden and the center to be set but still moist. Resist the urge to overbake—I’ve learned the hard way that a little undercooked center means super creamy oatmeal, while overbaking can dry it out. Let it cool for a few minutes before slicing.
Pro Tips for Making Baked Oatmeal with Cinnamon and Maple Recipe
- Choose the Right Milk: Using whole milk or half and half really ups the creaminess—skim just doesn’t cut it here.
- Don’t Skip the Melted Butter: It adds moisture and richness, ensuring your baked oatmeal isn’t dry or crumbly.
- Let It Rest Before Serving: I always let mine cool for at least 10 minutes so the flavors settle and it’s easier to cut into neat squares.
- Avoid Overbaking: If you bake it too long, the oatmeal can dry out—check from 30 minutes onwards and remove when slightly set and golden.
How to Serve Baked Oatmeal with Cinnamon and Maple Recipe
Garnishes
I love topping mine with a handful of fresh berries, chopped nuts, and a drizzle of extra maple syrup. Sometimes I sprinkle a little more cinnamon on top too—it just brings everything together. The creaminess of a splash of half and half or a dollop of yogurt on the side is the perfect balance against the sweetness.
Side Dishes
This baked oatmeal pairs beautifully with fresh fruit salad or a simple side of crispy bacon for a more indulgent breakfast. For a lighter touch, a cup of herbal tea or fresh coffee completes the meal perfectly.
Creative Ways to Present
For brunches or special mornings, I’ve served the baked oatmeal in individual ramekins topped with whipped cream and toasted pecans—it never fails to impress guests while keeping the homemade vibe. You can also layer slices with yogurt and fruit parfait-style for a pretty presentation.
Make Ahead and Storage
Storing Leftovers
Leftovers store beautifully in the fridge for up to 4 days. I like to keep mine in an airtight container and just reheat individual squares as needed—it still tastes fresh and cozy even the next day.
Freezing
Freezing works great too! I cut the baked oatmeal into squares, wrap each piece tightly in plastic wrap, and place them in a freezer-safe bag. When I want a quick breakfast, I just thaw overnight in the fridge.
Reheating
I reheat leftover squares in the microwave for about 30 to 45 seconds or in a toaster oven to get those edges crisp again. Adding a splash of milk or a little extra maple syrup before heating helps keep it moist and tasty.
FAQs
-
Can I use steel-cut oats for this baked oatmeal?
Steel-cut oats aren’t ideal for this recipe because they take longer to cook and won’t soften properly during baking, resulting in a tougher texture. Stick with rolled oats or quick oats for the best outcome.
-
Is it okay to substitute the maple syrup with honey?
Absolutely! Honey will work as a natural sweetener and adds a slightly different but delicious flavor. Just keep the same quantity and you’ll be all set.
-
Can I make this recipe vegan?
Yes, by replacing the milk with a plant-based alternative like almond or oat milk, swapping the butter for coconut oil or vegan butter, and using a flax or chia egg instead of chicken eggs, you can make a tasty vegan version.
-
How do I know when the baked oatmeal is done?
Look for firm edges that are turning golden and a center that’s set—not jiggly. A toothpick inserted in the center should come out mostly clean but may have a few moist crumbs. This ensures the oats are cooked but not dried out.
Final Thoughts
This Baked Oatmeal with Cinnamon and Maple Recipe has become such a beloved staple in my kitchen. It’s the perfect combination of function and flavor—comfortable yet impressive enough to serve to guests or enjoy with family. I genuinely hope you try it out soon and see how easy it is to elevate your breakfast routine with these simple ingredients. Once you do, I have a feeling this baked oatmeal will become a go-to in your recipe collection, just like it has in mine!
Print
Baked Oatmeal with Cinnamon and Maple Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Amish Baked Oatmeal recipe offers a delicious and hearty way to enjoy oatmeal that is not mushy but soft and set, perfect for a comforting breakfast. Made with rolled oats, milk, eggs, maple syrup, and a hint of cinnamon, it bakes into a warm, custardy dish that’s easy to prepare and can be served with fresh fruit, nuts, or extra syrup for added flavor.
Ingredients
Main Ingredients
- 1 1/2 cups milk (preferably anything but skim)
- 2 large eggs
- 1/2 cup maple syrup or packed light-brown sugar*
- 1/4 cup butter (melted)
- 1 1/2 tsp baking powder
- 1 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 3 cups rolled oats (quick oats works fine too)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Butter an 8 by 8-inch baking dish thoroughly and set it aside to prepare for the batter.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the milk, eggs, maple syrup or brown sugar, melted butter, baking powder, vanilla extract, cinnamon, and salt until fully combined and smooth.
- Add Oats: Stir in the rolled oats well so that they absorb the wet mixture evenly.
- Transfer to Baking Dish: Pour the oat mixture into the prepared baking dish and spread it out evenly with a spatula or spoon to ensure uniform cooking.
- Bake: Place the dish in the preheated oven and bake for 30 to 40 minutes until the oatmeal is set and a light golden color appears on the top.
- Cool and Serve: Let the baked oatmeal cool slightly before cutting into squares. Serve warm with optional toppings such as fresh fruit, nuts, additional milk, cream, half and half, maple syrup, or honey as desired.
Notes
- This recipe provides a simple and delicious way to prepare oatmeal that the whole family will love, moving away from the typical mushy texture.
- For convenience, you can prepare the mixture the night before, refrigerating it overnight and then baking it fresh in the morning. Make sure to remove it from the fridge to rest at room temperature while the oven preheats.
Nutrition
- Serving Size: 1 serving
- Calories: 262 kcal
- Sugar: 15 g
- Sodium: 164 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 60 mg
