Baked Oatmeal Recipe - Cooking Classy (2024)

FAQs

How do you make oatmeal nicer? ›

If the center is soggy, the oats likely need a little more time in the oven. Be sure to bake until a toothpick inserted in the center comes out clean.

Tips for making baked oats

The difference between baked oatmeal and baked oats is all in the texture. And getting that cake-like texture comes from adding the egg, but also blending the ingredients well.

Storage Tips

Refrigerate leftover baked oatmeal for 5 to 7 days, either wrapped in the baking pan or in an airtight container. To Reheat. Bake the oatmeal in a 350 degree F oven until it's warmed through, or simply heat it up in the microwave.

High-sugar toppings like chocolate, syrup, and dried fruit

As Best points out, "some of the worst ingredients that are mistakenly added to healthy overnight oat recipes include chocolate sauce, sugar, syrup, and dried fruit."

One of my favorite ways to make oatmeal taste good without adding any sugar is to add a super ripe mashed banana to the bowl before adding the oats and milk. It makes it nice and sweet and creamy! I also love adding berries to oatmeal (if they are frozen, add them before cooking, otherwise, add them after it's cooked).

Soaking not only softens the oats, but it also makes them more tender, quicker to cook, and easier to digest. In a side-by-side comparison, we found that unsoaked oats lacked that fluffy, creamy texture soaked oats provide. So, from here on out, we'll be soaking. Once they're soaked, it's time to cook.

There are three possible reasons why your baked oatmeal is raw inside. First, you may be using too much milk - use less next time. Second, it may need more baking time. Third, the ramekin is too deep.

It's also full of fiber and protein, making it a healthy breakfast option. Baked oatmeal is a great blank canvas that you can jazz up with any number of add-ins. We suggest raisins, nuts, chocolate chips, and fresh fruit, but the possibilities are truly endless.

Oatmeal's high fiber content and prebiotic qualities may benefit your body in more ways than one. Making oatmeal a regular part of your menu can potentially lower your disease risk, help your gut health thrive, make bowel movements easier and keep you feeling fuller for longer.

Which oatmeal is best for baking? ›

Old Fashioned: Also called rolled oats, old fashioned oats are flat and flakey. They absorb more water and cook faster than steel-cut oats — usually in about 5 minutes — and are the oat of choice for granola bars, cookies, and muffins.

Go for old-fashioned oats or rolled oats (they're the same thing, but sometimes go by one name or the other). They result in the perfect chewy cookie.

if you want to double the recipe, make it in a 9×13-inch pan and double the ingredients. Feel free to add nuts or use fresh or frozen fruit instead of the dried fruit. Store the baked oatmeal in the refrigerator for up to 7 days. You can also freeze it for up to 3 months.

So What? Freshly cooked oatmeal can safely sit out at room temperature for about 2 hours, while refrigerated oatmeal can last for 3 to 5 days.

Do you have to refrigerate baked oatmeal? Baked oatmeal contains dairy and eggs which means that it should be stored in the refrigerator. Cover your baking dish with foil or plastic wrap, then place the oatmeal in the fridge until you're ready to enjoy it.

Cut up some apple, add sweetener, some water (so it doesn't burn/stick), spices like cinnamon, allspice, cloves, ginger, nutmeg, etc. After the apples are semi-cooked through, add in the oats, water/liquid, and any other additions like sweeteners/spices. You can also add a bit of fat like butter or coconut oil.

Add Real Fruit

Fresh fruit will taste much, much better than the dried up fruit or fruit flavoring you'll find in an instant oatmeal packet. You can cut up basically any kind of fruit to top your oatmeal, from apples to berries to something more tropical, like mangos.

Adding butter to finished oatmeal gives it a silky smooth texture, and the fat helps carry the flavors we've added to our oatmeal to our taste receptors. Adding just a little bit of fat also allows flavors to bloom, making our oatmeal anything but boring.