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Breakfast Oatmeal Bake
10
min active
·
8
servings
·
50
min total
Hearty baked oatmeal bake loaded with berries and pecans and finished with a warm maple drizzle.
Avo's Tip
This bakes beautifully the night before.
Reheat individual slices at 325°F for 10 minutes and they taste freshly made.
Swap raisins for dried cranberries or chopped dates if you want a little more sweetness.
No old-fashioned oats? Quick oats work — the texture will be slightly softer.
No maple syrup? Honey or brown sugar dissolved in a little warm water substitutes directly.
Dairy-free? Any plant milk substitutes 1:1 for reg
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use quick oats?
Yes. The texture will be slightly softer, but it will still bake up well.
How do I store leftovers?
Cover and refrigerate. Reheat slices in the microwave or oven until warmed through.
Can I freeze it?
Yes. Freeze individual portions and thaw overnight in the fridge before reheating.
Storage & Reheating
Fridge: Store tightly covered or in an airtight container for up to 4 days. Freezer: Slice, wrap individually, and freeze for up to 2 months. Reheating: Reheat: Microwave slices 30–45 seconds until warm
Why It Works
Oats absorb the egg-and-milk custard as it bakes, setting into something that slices cleanly and reheats beautifully.
The pecans on top toast in the oven so you get crunch without a separate step.
Everything in one bowl — there's no technique here, just patience while it bakes.
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Ingredients
1
2 cups old-fashioned rolled oats
2
1 tsp baking powder
3
½ tsp cinnamon
4
¼ tsp salt
5
¼ cup brown sugar
6
2 tbsp maple syrup
7
1 tsp vanilla extract
8
2 eggs
9
1¾ cups milk
10
¼ cup melted butter or coconut oil
11
⅓ cup raisins
12
¼ cup chopped pecans
13
Fresh blueberries, raspberries, extra pecans for topping
Instructions
1
Preheat oven to 350°F. Lightly grease an 8x8 baking dish.
2
Mix dry ingredients in a large bowl: oats, baking powder, cinnamon, salt, and brown sugar.
3
Whisk wet ingredients in a separate bowl: eggs, milk, melted butter, maple syrup, and vanilla.
4
Combine wet and dry mixtures. Fold in raisins and chopped pecans.
5
Pour into baking dish and smooth the top. Sprinkle extra pecans evenly over the surface.
6
Bake 35–40 minutes, until the center is set and edges are golden.
7
Rest 5–10 minutes, then top with fresh berries and a light dusting of powdered sugar.
8
Slice and serve warm with a drizzle of maple syrup.
Quick Fixes
Too dry: Don’t overbake. Pull when center is just set.
Too wet in the middle: Let it rest before slicing — it firms up as it cools.
Dense texture: Use old-fashioned oats, not steel-cut.
ingrediENTS
—
1
2 cups old-fashioned rolled oats
—
2
1 tsp baking powder
—
3
½ tsp cinnamon
—
4
¼ tsp salt
—
5
¼ cup brown sugar
—
6
2 tbsp maple syrup
—
7
1 tsp vanilla extract
—
8
2 eggs
—
9
1¾ cups milk
—
10
¼ cup melted butter or coconut oil
—
11
⅓ cup raisins
—
12
¼ cup chopped pecans
—
13
Fresh blueberries, raspberries, extra pecans for topping
instructions
1
Preheat oven to 350°F. Lightly grease an 8x8 baking dish.
2
Mix dry ingredients in a large bowl: oats, baking powder, cinnamon, salt, and brown sugar.
3
Whisk wet ingredients in a separate bowl: eggs, milk, melted butter, maple syrup, and vanilla.
4
Combine wet and dry mixtures. Fold in raisins and chopped pecans.
5
Pour into baking dish and smooth the top. Sprinkle extra pecans evenly over the surface.
6
Bake 35–40 minutes, until the center is set and edges are golden.
7
Rest 5–10 minutes, then top with fresh berries and a light dusting of powdered sugar.
8
Slice and serve warm with a drizzle of maple syrup.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Breakfast Oatmeal Bake
10
min active
·
50
min total
·
8
servings
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