When I was young we would spend the summers in Pakistan with my grandparents. My grandmother - well intentioned soul - would make us eat 'porridge'. My memories of it may be skewed by the fact that I was a kid and by definition not open to anything new, but I remember it being a soupy gluey somewhat sweet mess. By the way, attempting to pour the oatmeal down the drain is not a good idea especially in a house full of people. Getting caught is far from pleasant. Especially in a family where gentle reprimands are not a thing.

The memory of that porridge/oatmeal stuck with me for a long time and even while I was in college at good ol' Washington and Lee I did not touch the stuff. Now years later, being the responsible role model of a mom that I am (laughing as I type this), I have gotten over that and try to eat oatmeal on a somewhat regular basis.

This variation of it though is by far my favorite for obvious reasons. For one, who doesn't like to have cake for breakfast? This Baked Oats Recipe is just that - minus the flour. Also for another it is just so good and in a happy coincidence good for you as well. Lastly - and this is a big deal for me - all I need to make it is one bowl, one measuring cup and a spatula. This mama ain't got time for fussy morning recipes.

When this Baked Oats Recipe is in heavy rotation it is I dial back the butter by a tablespoon and cut the brown sugar down to ⅓ of a cup. The original recipe is from Joy the Baker and can be found here.

Note: I first shared this recipe several years ago. At the time I had this funny thing about not altering original recipes. However, I have now updated it with my tweaks (and thankfully new photos!) For the original you can click on the link above from Joy the Baker.

How to Make this Baked Oats Recipe

The process is super simple. Dry ingredients get mixed. Wet ingredients get mixed. Stir. Bake. See. Simple!

Want some more breakfast ideas? Check these muffins out!

whole wheat chocolate muffins — Orange Muffins

Hope you love these baked oats as much as we do! Please do rate the recipe below by clicking on the right number of stars and tag me in your recreations on instagram @flourandspiceblog

A pan of baked oats recipe cut into squares

Print Recipe

5 from 5 votes

Baked Oats That Make You Love Oats

Your morning Oatmeal in a tasty grab and go way!

Course: Breakfast

Keyword: baked oatmeal, baked oats recipe, how to make baked oatmeal

Author: Sarah Mir

Equipment

8*8 or 9*9 square pan

Ingredients

Wet Ingredients

¼ cup melted butter
½ cup milk
1 egg
½ tsp vanilla extract

Dry Ingredients

1.5 cup oats - large flake or quick work best here, see notes for regular rolled oats
⅓-1/2 cup brown sugar (we like ⅓)
½ tsp cinnamon
½ tsp salt
1 tsp baking powder
¼ tsp cardamom powder (optional)

Instructions

Preheat the oven to 350F, line your pan with parchment or lightly grease it
Combine the wet ingredients in a bowl or measuring cup, set aside
Mix the dry ingredients together
Stir in the wet ingredients till well incorporated
Pour into pan and bake for 22-25 minutes or until edges are lightly crisp and center is cooked through

Notes

Large flake and quick oats are both quick cooking - if you want to use regular rolled oats then soak them in advance in the ½ cup milk plus another 2 tbsp and let it sit for ten minutes. Proceed by adding the dry ingredients and the remaining wet