Simple Overnight Oatmeal Bake
This is a wonderful BASE RECIPE for overnight oatmeal. We love this as a weekly breakfast and it's great when you have overnight guests and you want a hot breakfast for them in the morning. Make this the night before and omit the kitchen mess in the morning!
Equipment
- large mixing bowl
- 2 Quart baking dish
Ingredients
- 2 large eggs
- 1/3 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 1/2 teaspoon cinnamon
- 1/4 cup butter or coconut oil, melted
- 1/2 cup apple sauce
- 1 1/4 cups milk
- 3 cups old-fashioned oats
Instructions
- Prepare liquid ingredients in a large mixing bowl by putting them in the bowl and whisking them together.
- Add the oats and sprinkle with dry ingredients (baking powder & cinnamon) to the wet ingredients.
- Mix until combined
- Pour into a greased (I use butter to grease my pan) 2 quart pan. If you double the recipe, use a 9x13 dish.
- Cover in plastic wrap. Press it down on top of the oats so they don't dry out. Refrigerate overnight.
- Preheat oven to 350°F. Bake in a preheated oven for 30 minutes.
Notes
- Not enough eggs? This baked oats recipe calls for two eggs. If you want to double it and don't have quite enough, don't worry! Use what you have. It will still be delicious, but it might be a bit crumbly, which kids don't usually mind.
- You may substitute any milk for regular milk in this recipe. You can even use oat milk!
- After baking, you may reheat them to eat for another day. Put the baked oats in the fridge and warm up in a 200°F oven for 20 minutes. Be sure to sprinkle some water over the bake to keep it moist and cover it with aluminum foil so it doesn't dry out.
- This is a great baked oats recipe to eat with heavy cream or milk on the second day. If your kids are wanting something different, but you still have some overnight oatmeal bake left, put it in bowls with fresh fruit, a drizzle of maple syrup, and a splash of heavy cream to give them a different version of the same meal!