Cinnamon Vanilla Baked Oatmeal

Recipe Description:

Not your average bowl of oatmeal! A nearly cake-like baked oatmeal with a warm vanilla aroma is sure to get your day off right.

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  • 23 thoughts on “Cinnamon Vanilla Baked Oatmeal”

      1. No. I don’t dump it out (it actually gets sucked up into the oatmeal anyway, so you couldn’t if you wanted). There is a lot of liquid, but it all gets absorbed, promise. 🙂 It will be like cake batter consistency when poured in the pan. Bakes up nearly like a cake.

        1. Hi Jami 🙂 I just made this on Saturday. I did a version VERY close and will blog about it soon. It came out well. I may tweak it some more since it’s not quite like how I want it to be, but it’s the best baked oatmeal I’ve made. I grew up on this stuff at camp and have been trying to replicate it ever since. This try was the closest so far!!

    1. Thanks!

      I made this again today using steel-cut oats. It tasted good, and even though I am a steel-cut oat lover, I think rolled oats made for a much better texture in this baked oatmeal.

    2. I have made this a few times and love it, but I always have to add more liquid. I have some setting right now and after only a few hours it feels dry to the touch. I am using steel cut and have been putting it in the oven with the light on (instead of a heating pad), like I do with my yogurt. Is that too warm; is that why the liquid gets absorbed so quickly?

        1. Yes, covering it with a glass lid. Trying the recipe again and will set on counter instead of in oven. Thanks!

          1. Sorry, but I’m confused and must be doing something wrong. When I use 2 & 1/2 cups steel cut oats, 2 tbsp flour, 1 & 3/4 cups water , and 2 tbsp whey. there is not visible extra liquid from the beginning. This is odd to me since another commenter was concerned about how much extra liquid there seemed to be. I go through this everytime I make this and always add quite a bit more liquid. Am I reading something incorrectly?

            1. Those are the correct amounts. There should not be any visible extra liquid really. The batter should appear very wet though. There is “liquid” from the eggs that are added too. I don’t think the other commenter added the flour because she is gluten-free. that could be where the discrepancy is.

            2. Ok, it came out perfectly just the way you said 🙂 I even let the soaked oats sit in the refrigerator for days before mixing adding the rest and baking. Thank you for patiently addressing my concerns. My kids gobbled it up and I plan to make this weekly. It is so versitile!

    3. Great recipe! Made this for my 17 month old daughters this morning and they loved it! I used honey and added in tiny Boreal blueberries and a couple tablespoons of chia seeds. Thanks!

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