make-ahead morning baked oatmeal

This is by far my new favorite make-ahead morning treat. It’s all the warm and cozy feels, served up with a buttery, caramely drizzle. Need I say more? 

The first time I made baked oatmeal I was a little disappointed, it tasted bland and plain. I had such high hopes,  but I didn’t give up, and I’m so glad I didn’t because this baked oatmeal is it! Sweet, but not overly sweet, oh so filling, and delicious. And want to know what else I love about this recipe? You don’t even have to wait for the oven to preheat. You put it in a COLD oven. SO easy!

But the very best part of this baked goodness…a brown butter glaze.

As a kid growing up there was always a debate in our house—well, we debated a lot of things— but this particular debate: to butter oatmeal or to not butter oatmeal? I remember my dad always sneaking a pat of butter into his bowl of oatmeal—guess you know which side of the debate he was on! Perhaps you aren’t on team butter for your oats, that’s ok! But ya’ll…butter and baked oatmeal were made for each other, and better still? Make it brown butter–all rich and toffee-like–it’s breakfast as it should always be. And alas you also see why this blog will never be called the skinny pumpkin!

To make your life even easier, you can brown the butter ahead of time and just reheat it to drizzle the morning of, it’s delightful.

One last little thing, this recipe is so versatile, you can make it with whatever berries you have on hand, or say you don’t have any, mix in a teaspoon of cinnamon into the dry ingredients, yum!

Blueberry Baked Oatmeal

3 cups old fashioned rolled oats (NOT quick cook-1 min oats)
3/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/4 cup vegetable oil
3 eggs
1 1/2 cups milk (whole is best!)
1/4 cup greek yogurt or sour cream (yogurt is a tad yummier)
1 cup blueberries or berries of your choice (I use frozen blueberries)
1/2 stick (4 tbs) of butter, browned (more if you like)

Whisk together the eggs, oil, milk, yogurt and vanilla. In a separate bowl, whisk together the oats, sugar, baking powder, and salt. Combine the egg mixture and the oat mixture. Pour half of the oat mixture into an 8×8 baking dish.

Sprinkle on half of the berries. Pour on the rest of the oat mixture.

Sprinkle on the remaining berries, and gently stir just to cover the berries. Then cover and refrigerate overnight.

In the morning put the dish into a cold oven, and bake at 350 degrees for 40 to 45 minutes.

Serve with brown butter glaze and enjoy every wholesome yummy bite!

*Brown Butter Glaze*

While oats are baking or the night before, brown butter for drizzling–please don’t skip this step–it’s just so good. If you have never browed butter, this tutorial from Jessica at  How Sweet Eats is excellent! Trust me, you need brown butter in your life.

Recipe adapted from A Pretty Life in the Suburbs 

2 thoughts on “make-ahead morning baked oatmeal

    1. Hi Carol! I’ve only tried this recipe plain and with berries. I’d be worried about the apples turning brown in the fridge the night before…or not cooking all the way through. I have seen recipes for apple baked oats and they cook the apples ahead of time…just a thought, but I also wonder if you could maybe use a little apple pie filling? Happy baking!

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