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Meal Prep Baked Oatmeal Recipe
Ash Tyrrell

Meal Prep Baked Oatmeal Recipe

I started making this meal prep baked oatmeal recipe on a Sunday when I was tired of scrambling for breakfast every weekday morning. I mixed everything in one bowl, poured it into a baking dish, and forty minutes later my kitchen smelled like a cinnamon-spiced bakery.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups old-fashioned rolled oats — use rolled oats not quick oats, for the best chewy texture
  • 1 teaspoon baking powder — keeps the oatmeal light instead of dense and gummy
  • 1 teaspoon ground cinnamon — the classic warm spice that makes baked oats taste cozy
  • ½ teaspoon sea salt — balances the sweetness and rounds out the flavor
  • 2 cups milk of choice — I like unsweetened vanilla almond milk but dairy milk works fine too
  • ¼ cup maple syrup — pure maple syrup gives the best natural sweetness honey works as a swap
  • 1 large egg or 1 tablespoon ground flaxseed — this is what binds everything together
  • 1 tablespoon melted coconut oil — adds richness and keeps every bite moist
  • 1 teaspoon pure vanilla extract — a small addition that boosts the overall flavor
  • 2 ripe bananas sliced (or ½ cup unsweetened applesauce) — acts as a natural binder and sweetener
  • 1½ cups chopped pecans divided — adds crunch, healthy fats and a bit of protein

Method
 

  1. I start by preheating my oven to 375°F and lightly spraying an 8×8 inch baking dish with cooking spray. This step matters because a well-greased dish keeps the oatmeal from sticking once it's baked and cooled.
  2. In a large bowl, I stir together the rolled oats, baking powder, cinnamon and salt. Whisking these together first helps the baking powder distribute evenly, so you don't end up with random dense spots in the finished bake.
  3. Next, I pour in the milk, maple syrup, egg (or flaxseed), melted coconut oil, vanilla and sliced bananas. I stir everything together until the mixture looks fully combined and slightly thick, almost like a loose batter.
  4. I add about a cup of chopped pecans into the batter and stir gently to combine. Saving the remaining pecans for the topping gives the finished oatmeal a nice crunchy top layer once it bakes.
  5. I carefully pour the mixture into my prepared baking dish, scatter the rest of the pecans across the top, and bake for 35 to 40 minutes. I know it's done when the top turns golden and a toothpick comes out clean from the center.
  6. Once out of the oven, I let it cool for about 10 minutes before slicing it into 6 portions. From here, I either serve it right away or divide it into meal prep containers for the week ahead.

Notes

  • I always use very ripe, spotty bananas because they add more natural sweetness and moisture.
  • I never skip the baking powder. Leaving it out makes the texture noticeably denser.
  • I like adding a scoop of protein powder to the batter when I want extra staying power for busy mornings.
  • I check my oatmeal a few minutes early since ovens can run hot and I'd rather avoid a dry top.
  • I always let it cool fully before storing, otherwise trapped steam makes it soggy in the container.