- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 400 ml
- 60 ml
- 40 g
- 1 tsp
- 1 tsp
- 1 tsp
- ½ tsp
- 250 g
- 40 g
- 2 tbsp
Process
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Heat the oven to 180°C. Grease a 20x20 cm baking dish with a little unsalted butter.
In a large bowl, whisk together the milk, eggs, maple syrup, melted unsalted butter and vanilla extract until smooth.
Add the rolled oats, ground cinnamon, baking powder and salt to the wet mixture and stir until fully combined.
Fold in the mixed berries, keeping a small handful aside for the top if you like. Pour the mixture into the prepared dish and spread it level.
Scatter the chopped walnuts and brown sugar over the surface, then add the reserved berries.
Bake for 35 to 40 minutes, until the center is set and no longer jiggles when the dish is gently shaken.
Let it rest for 10 minutes before serving warm. It will firm up as it cools.
Kitchen notes
Kitchen notes
- The most common mistake is using instant oats, which turn to mush. Use old-fashioned rolled oats so the bake keeps a chewy texture.
- If you use frozen berries, add them straight from the freezer and bake 5 minutes longer; thawed berries release too much liquid and make the center soggy.
- The center should read 75°C on an instant-read thermometer and spring back lightly when pressed. If it still wobbles, bake 5 more minutes.
- Letting it rest 10 minutes after baking is not optional: it allows the oats to absorb the custard and slice cleanly.
Substitutions
- milk→oat milk or almond milk for a dairy-free version
- unsalted butter→coconut oil, melted
- maple syrup→honey or brown sugar
- chopped walnuts→pumpkin seeds or omit for a nut-free bake
Storage & reheating
Store leftovers covered in the fridge for up to 4 days. To reheat, cover with foil and warm in a 160°C oven for 10 to 12 minutes, or microwave individual portions for 60 to 90 seconds. For freezing, cut into portions, wrap tightly and freeze for up to 2 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why is my baked oatmeal mushy in the middle?
The usual cause is too much liquid or thawed frozen berries. Use frozen berries straight from the freezer and measure the milk accurately. If the center still jiggles after 40 minutes, bake 5 to 10 minutes longer until it springs back when pressed.
Can I use quick oats instead of rolled oats?
Quick oats will work but give a softer, porridge-like texture rather than a chewy one. If that is all you have, reduce the milk by 50 ml and check for doneness 5 minutes earlier. Steel-cut oats are not a substitute here because they will not soften in this baking time.
Can I make baked oatmeal ahead of time?
Yes. Assemble it in the dish, cover and refrigerate overnight, then bake straight from the fridge, adding 5 to 10 minutes to the baking time. You can also bake it fully a day ahead, cool, cover and refrigerate; reheat covered at 160°C for 15 minutes.
How do I know when baked oatmeal is done?
The center should be set and no longer wobble when you gently shake the dish. It should spring back lightly when pressed with a finger, and an instant-read thermometer in the middle should read about 75°C. It will firm up further as it rests.
Can I freeze baked oatmeal?
Yes. Cut it into portions, wrap each tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat covered at 160°C for 10 to 12 minutes or microwave for 60 to 90 seconds. The texture stays good, though the topping softens slightly.
Can I reduce the maple syrup or use a different sweetener?
You can cut the maple syrup to 2 tablespoons for a less sweet bake, but do not remove it entirely or the texture becomes dry. Honey, brown sugar or agave all work as equal swaps. If you use a liquid sweetener other than maple, keep the amount the same.
Why did my baked oatmeal turn out dry?
Overbaking is the main reason. The oats continue to absorb liquid as they cool, so pull the dish out when the center is just set, not firm. Using a wider dish also speeds evaporation; stick to a 20x20 cm dish for the timing in this recipe.
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