This is truly the best baked oatmeal you’ll ever eat.
I’m picky about calling something “the best ever,” but this baked oatmeal earns that title. It’s rich, crunchy on top and soft inside — dessert-like, yet perfect for breakfast or brunch.
I’ve shared many baked oatmeal recipes over the years, and one even appears in my first cookbook, Seriously Delish. But this version is different: think oatmeal cake — sugary, baked and irresistible. It’s the kind of dish you make for a crowd, a brunch party, or even as a playful dessert served with ice cream.
It’s basically dessert. It’s DIFFERENT.
This isn’t the “healthy-for-every-day” oatmeal; it’s indulgent and satisfying. It has a dense, hearty texture with a crisp top that makes every bite memorable. If you’re skipping cinnamon rolls, French toast or chocolate chip pancakes, make this instead — it’s on that level.
Dessert, I tell you!
This recipe was rediscovered among a stack of family recipes and bears similarity to a baked oatmeal served at Hershey Park. Whatever the origin, the result is a crowd-pleaser with a caramelized top and a tender interior.
The texture is incredible — dense yet crunchy. It’s filling and deeply satisfying, the kind of baked oatmeal you’ll dream about making again and again.
The base recipe is versatile. I kept this version simple and left out fruit or nuts inside, but you can easily stir in berries, banana slices, chocolate chips, or toasted nuts before baking. The toppings are where you can get creative.
For the top, I sprinkled sliced almonds, flaked coconut, extra chocolate chips, hemp hearts and chia seeds before baking. That combination adds a lovely crunch and makes the surface irresistible.
Serve warm with a drizzle of milk or cream; for dessert, a scoop of ice cream is heavenly. The bake cuts into perfect squares with slightly crisp edges and a soft, dense center — ideal for plating or passing around at brunch.
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Ingredients
- 4 1/2 cups quick oats
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs
- 2 cups milk dairy or nondairy
- 3/4 cup canola oil
- 2 teaspoons vanilla extract
- 1/4 cup chocolate chips
- 1/3 cup sliced almonds
- 1/3 cup flaked coconut toasted if you like
- 2 tablespoons hemp hearts
- 1 tablespoon chia seeds
- milk or cream for drizzling
Instructions
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Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
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In a large bowl, whisk oats, sugar, baking powder and salt. In a separate bowl, whisk eggs, milk, oil and vanilla. Combine the wet and dry ingredients and pour into the prepared dish.
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Bake 35 to 40 minutes, until the top is golden and set. Remove from the oven and immediately scatter the chocolate chips on top so they melt slightly. Sprinkle coconut, almonds, hemp hearts and chia seeds. Let cool briefly, cut into squares and serve with a drizzle of milk or cream.
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Extra, extra coffee recommended.