I get a lot of recipe requests and ideas from readers and, although I can’t try them all, I absolutely love hearing them. They’re so inspirational! Not too long ago, Sarah dropped me a line on Facebook asking if I had ever thought about making an oatmeal cookie flavored baked oatmeal. Well, what could be more natural than Oatmeal Cookie flavored Baked Oatmeal?
What’s in Oatmeal Cookie Flavored Baked Oatmeal
So I asked myself, “what makes an oatmeal cookie taste like an oatmeal cookie? What could I add to my generic baked oatmeal recipe to make it less like regular oatmeal and more like an oatmeal cookie?”
Of course it will need a little extra sugar, but I still want my baked oatmeal to be breakfast worthy and not just a large casserole dish full of dessert. So, I used a little extra brown sugar, increased the vanilla and cinnamon, added a pinch of nutmeg, threw in some raisins (obvi), and used up some unsweetened apple sauce that I had left over in my fridge (for added sweetness). Oh yeah! And butter. We’re going for “cookie” here, so I added a lil butter. The result?
It’s like an oatmeal cookie’s older, more healthful sibling. Not quite as rich and sweet as an oatmeal cookie (otherwise it would just be one), but it shares the same genes for sure. And yeah, this Oatmeal Cookie Baked Oatmeal WILL make your house smell like oatmeal cookies while baking!
What is Baked Oatmeal Like?
This tends to be a source of confusion on all past baked oatmeal recipes: the texture of baked oatmeal is not crunchy. It’s soft and moist, yet solid. Baked oatmeal is just oats baked into a custard. So think of it like bread pudding, but made with oats instead of bread.
How to Eat Baked Oatmeal
I love baked oatmeal because it can be served several different ways. It’s great hot right out of the oven, reheated in the microwave, or even cold. Sometimes I eat it as is, sometimes I add cold milk on top. This one is sweet enough for me, but if you want even more sweetness you can add a drizzle of maple syrup or honey.
Meal Prep It!
Baked oatmeal makes a great breakfast meal prep, or make-ahead breakfast. It will last about 4-5 days in the refrigerator, or can be frozen for long term storage. I suggest dividing the baked oatmeal into single serving containers just after baking, then refrigerating them overnight. Once completely chilled, transfer some to the freezer for later and save a few in the refrigerator for the next few days.
“Oatmeal Cookie” Baked Oatmeal
Servings 6Ingredients
- 1.5 cups unsweetened applesauce ($1.00)
- 1 large egg ($0.27)
- 1/2 cup brown sugar ($0.16)
- 1/2 Tbsp vanilla extract ($0.42)
- 1/2 Tbsp cinnamon ($0.15)
- 1/4 tsp nutmeg ($0.02)
- 3/4 tsp salt ($0.05)
- 1 tsp baking powder ($0.06)
- 2 Tbsp melted butter ($0.20)
- 1.5 cups milk ($0.56)
- 1/2 cup raisins ($0.75)
- 3 cups old-fashioned rolled oats ($0.51)
Instructions
- Preheat the oven to 375ºF. In a large bowl, whisk together the apple sauce, egg, brown sugar, vanilla, cinnamon, nutmeg, salt, baking powder, and melted butter. Once whisked smooth, add the milk and whisk until smooth again.
- Add the raisins and dry rolled oats. Stir with a spoon until the mixture is combined. Lightly coat a 9×9 casserole dish (or any 2-3 quart casserole dish) with non-stick spray, then pour the oat mixture into the dish.
- Bake the oatmeal uncovered in the fully preheated oven for 45 minutes. Divide into six portions and serve. Baked oatmeal is good warm or cold and tastes great with cold milk poured over top.
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Nutrition
How to Make Oatmeal Cookie Baked Oatmeal – Step by Step Photos
Preheat the oven to 375 degrees. In a large bowl, whisk together 1.5 cups unsweetened applesauce, 1 large egg, 1/2 cup brown sugar, 1/2 Tbsp vanilla extract, 1/2 Tbsp cinnamon, 1/4 tsp nutmeg, 3/4 tsp salt, 1 tsp baking powder, and 2 Tbsp melted butter.
Whisk those ingredients together until smooth.
Then add 1.5 cups milk and whisk again. It’s easier to add the milk after the thicker ingredients are already combined because it will be really splashy if you try to add the milk first.
Add 1/2 cup raisins and 3 cups of dry old-fashioned rolled oats. I like old-fashioned rolled oats the best because the pieces are large and have a lot of texture. If you use quick oats, there will be less texture variation in your final product.
Switch from a whisk to a spoon and stir the oats and raisins into the wet ingredients.
Lightly coat the inside of a 2-3 quart casserole dish (about 9×9 inches if using a square) with non-stick spray. Pour the oat mixture into the dish.
Bake the oats uncovered in the fully preheated oven for 45 minutes. The oats will absorb the liquid and become tender, but slightly chewy. The outer edges and surface should be ever so slightly browned.
Baked oatmeal tastes just as good cold as it does warm. Sometimes I reheat it in the microwave in the morning, but sometimes I just eat it cold. I love it with some cold milk poured over top.
Baked oatmeal 4 life! (Especially when it’s OATMEAL COOKIE Baked Oatmeal)
This tastes more like apple pie baked oatmeal than oatmeal cookie and was a bit too sweet for my taste for breakfast. Still tasty as a healthier dessert though!
Hi
Can substitute the egg for something else? Thanks
I haven’t tried it without the egg or an egg replacement, but a few people have commented that they’ve made a flaxseed egg replacer (flaxseed and water) and it’s worked for them.
I’d like to use chocolate chips rather than raisins…any concerns about doing so, or modifications I should make?
Nope, I think that should be an easy and seamless substitution. :)
I’m not so well versed in freezing meals. What would you suggest? Do you bake it before you freeze it or do you place it in the freezer uncooked and cook it when ready? Temperature and time suggestions? This seems like a great idea for a care package meal. I was hoping to give directions to the friends I’m making it for.
I like to freeze it in single serving portions, after baking. It’s always best to chill the food completely in the refrigerator before transferring it to the freezer. Once frozen, I just reheat it in the microwave with no real technique. I just start with a minute or so and keep adding time until it’s heated through. :)
Yum, this is one of our favorites! I just made a quadruple batch, which made 3 – 9×13″ pans. I will individually freeze the leftover portions for quick breakfasts later this fall. We also just ate some fresh from the oven for dessert tonight, with a little cold 1/2 and 1/2 drizzled on top with some whipped cream.
I like it! Do leftovers need to be refrigerated?
Yes, they do. :)
I made this into terrible recipe. Top is a little cranky but the bottom of soggy. I think it needed more time in the oven. Even then it’s too thick.
Looks great! If one were to bake in muffin tins instead of baking dish, would you modify the baking time? Thanks :)
It would probably be a shorter cooking time, since there is more surface area, but I haven’t tested it to know exactly how long it would need.
What would be a good substitute for raisins?
You could potentially use any dried fruit cut into small pieces, or you can just leave them out.
I like cranberries and walnuts. I’ve also used dried apricots.
What anout steel cut oats in the crock pot? How would you modify?
That would just be a different recipe all together. :)
I made this recipe today and it’s perfect. The only thing that tweaked was adding chocolate chips, but I should have left them out. The apple flavoring was stronger than I anticipated, and I’m not a huge fan of chocolate + apples. Next time I will probably add chopped nuts or dried cranberries if I want to perk it up.
Baked oatmeal is a ‘kitchen sink’ recipe for me. I throw in whatever I happen to have. So far, the one with chopped apple, blueberries, raisins, and walnuts is the favourite.
Just made this for my very first baked oatmeal project. Oh, my gosh, this is good. I am diabetic and overweight and really should not have cake, cookies, pie, ect. at all. But the fact is, I have a raging desire for them and if I don’t have something ready and healthier, then sometimes I will go buy some even though I shouldn’t. There are times when I just must have a baked sweet. I am hoping that the baked oatmeal and granola recipes on this site will help to subdue my craving. At least, with these, I can leave flour out of the equation and at least some of the sugar. I will still have to use some restraint since there are still plenty of carbs here but it’s better. I ate my first sample and my whole system was going ‘woot, woot!’ since it had been so long since I’ve had anything even approaching a cookie. I used a quarter cup of a brown sugar/splenda mix and may cut back a little the next time. The applesauce I used was unsweetened and bland so next I will consider increasing the spices and vanilla. I can think of so many ways to make this REALLY decadent, like cream over it, but I better not even start thinking about that…;)
WOW!!!! The Oatmeal Cookie Baked Oatmeal is so freaking good!!! My apartment smelled heavenly when I got out of the shower this morning. I had to refrain myself from getting seconds because I want to make sure that I have enough oatmeal to eat for breakfast for the next few days. I will definitely make this recipe again. Thank you, Beth for creating baked oatmeal!!!! :-)
Made exactly as listed and it was delicious. Portion sizes for six servings were very generous so I am stretching mine to eight. I like the suggestion of adding nuts, and will try that next time. Maybe some diced apples too.
Thanks for the recipe!!