Baked Oatmeal
Baked oatmeal blends rolled oats, freshly milled flour, eggs, milk, maple syrup, and berries into a soft custardy breakfast casserole. Bake once on Sunday for breakfasts all week.
Key Takeaways
- Fresh milled flour adds body and lift that oats alone can't deliver.
- Make-ahead friendly: reheats brilliantly all week.
- Berries on top brown into jammy spots; berries inside add moisture.
- Maple syrup is the right amount of sweet for breakfast.
- Serve warm with cold milk poured over the top — non-negotiable.
About this recipe
Baked oatmeal is the unsung hero of the meal-prep breakfast world. Mix in 15 minutes, bake for 40, and you have five mornings of breakfast ready in the fridge. Add fresh milled flour and the result tastes substantially better than the oat-only versions — more body, more depth, and a touch more lift. This recipe is built around classic flavors: maple syrup, cinnamon, vanilla, and a generous handful of berries. Add nuts, switch the berries to apples in fall, or stir in chocolate chips for a treat. The base is forgiving. Serve warm with a drizzle of milk, a scoop of yogurt, or a pat of butter. Reheats beautifully in the microwave or oven all week.
Prep: 15 min
Bake: 40 min
Ingredients
- Old-fashioned rolled oats300 g
- Freshly milled hard white wheat flour60 g
- Maple syrup120 g
- Whole milk480 g
- Eggs2 large
- Melted butter (cooled)60 g
- Vanilla extract10 g (2 tsp)
- Cinnamon5 g (2 tsp)
- Baking powder8 g (2 tsp)
- Fine sea salt4 g
- Mixed berries (fresh or frozen)300 g
- Chopped pecans or walnuts (optional)60 g
Instructions
- 1
Preheat oven to 350°F (175°C). Butter a 9x13 baking dish.
- 2
Whisk milk, eggs, maple syrup, melted butter, and vanilla in a large bowl.
- 3
In a separate bowl, mix oats, flour, cinnamon, baking powder, and salt.
- 4
Stir dry into wet until fully combined.
- 5
Fold in 2/3 of the berries and 2/3 of the nuts.
- 6
Pour into the prepared dish and smooth the top.
- 7
Scatter remaining berries and nuts over the top.
- 8
Bake 38–45 minutes until the center is set and the top is golden brown.
- 9
Cool 10 minutes before scooping.
- 10
Store leftovers covered in the fridge up to 5 days. Reheat with a splash of milk.
home grain milling tutorial — hydration, gluten development, and grain choice tips that make this recipe work.
Learn about this grain: Hard White Wheat guide — flavor, milling notes, baking tips, and four in-depth guides on hydration, storage, and common mistakes. Or browse more Hard White Wheat recipes.