Baked Oatmeal is an extremely frugal breakfast. Feed 8 for under two dollars.

Baked Oatmeal

I have been making Baked Oatmeal since the beginning of our Pantry Cooking Challenge. It’s my new favorite, pantry friendly, breakfast recipe. I love it fresh from the oven, but I also love that I can make a big pan of this and store it in the fridge. That way, everyone can serve themselves a chunk and reheat it in the microwave. It’s a truly versatile recipe, so expect to see several variations published here at Patty Cake’s Pantry, but for today, I am going to introduce you to the “basic” version. You’re going to love it.

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What will you need to prepare this baked oatmeal recipe?

From the Pantry

  • Quick Cooking Oatmeal
  • Oil (mild flavored–not EVOO)
  • Sugar
  • Vanilla Extract
  • Almond Extract
  • Baking Powder

From the Refrigerator

  • Milk
  • Eggs
Baked Oatmeal

This is very simple to prepare. All you do is mix everything together then pour it into a 9X9 inch pan. Pop it into the oven and bake it.

When it’s done, you have a pan of delicious baked oatmeal. Bus Boy and I like to have our chunks covered with a little milk when we eat it, but Baker’s Man prefers to eat chunks of it dry. Sue Chef believes that it’s best when baked into individual muffins that she can grab and eat. This will be great when school starts up again.

Baked Oatmeal is a delicious  and frugal breakfast.  This recipe serves 8 for under $2.00.

However you make your baked oatmeal, I’m sure you’ll love it. It’s really become a favorite breakfast around here.

Have you ever made baked oatmeal? What are your favorite add ins? Let us know by leaving a comment below.

Thanks for visiting Patty Cake’s Pantry. Stay home, and stay safe!

Baked Oatmeal

Baked Oatmeal is something between a bowl of oatmeal and a cake. It's become one of our favorite breakfasts. It can be modified by the addition of dried, or fresh fruits, and nuts. This is the basic recipe. The total cost of this recipe for us is $1.85 or about $0.24 per serving. Cook's Note: We love almond extract, but if you're not a fan of almond flavor, simply use two teaspoons of vanilla extract. To make this gluten free, use gluten free oats.
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast
Cuisine American
Servings 9
Calories 364 kcal


  • 2 eggs ($.022)
  • ½ cup oil (corn, canola, sunflower, safflower, etc) ($0.16)
  • 1 cup sugar (white or brown) ($0.30)
  • 1 tsp vanilla extract ($0.21)
  • 1 tsp almond extract ($0.13)
  • 3 cups rolled or quick oats uncooked ($0.63)
  • 2 tsp baking powder ($0.04)
  • 1 cup milk ($0.16)


  • Preheat ovent to 350 degrees.
  • Place all ingredients except for the milk into a mixing bowl.
  • Stir together until well combined.
  • Add milk to bowl.
  • Mix by hand until batter has a smooth consistency.
  • Pour into a 9X9 inch baking pan that has been sprayed with non-stick spray.
  • Place in 350 degree oven and bake for 30 minutes or until it begins to brown on the top. (This sometimes takes as long as 45 minutes on some days.)
  • Serve. (This is good topped with milk or eaten plain.)
  • Store leftovers in the fridge, or make it ahead and store it for up to three days in the fridge.
Keyword almond extract, baking powder, eggs, flour, milk, oatmeal, oil, sugar, vanilla extract

Nutrition Information is calculated based upon a 1/8th serving of the recipe prepared as written above using granulated sugar.

Baked Oatmeal

Disclaimer:  Nutritional information is calculated using online tools such as those available at or  We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates.   Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.  In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used.   You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.  Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information provided. 

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