Baked Oatmeal

Baked Oatmeal

Here, Donnajean shares her recipe for Baked Oatmeal--delicious on a chilly winter morning. Round out the menu with fresh fruit, muffins and croissants, and flavored coffee.

Southern Living FEBRUARY 2007

  • Yield: Makes 8 to 10 servings
  • Prep time: 10 Minutes
  • Bake: 50 Minutes


  • 2 cups frozen blueberries
  • 2 tablespoons fresh lemon juice, divided
  • 1 (18-oz.) container regular oats
  • 3 large eggs, beaten
  • 1 cup firmly packed brown sugar
  • 1 cup unsweetened applesauce
  • 1 tablespoon ground cinnamon
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups water
  • 1 cup milk
  • 1/4 cup melted butter


1. Toss 2 cups blueberries in 1 Tbsp. lemon juice, and spread evenly on bottom of a lightly greased 13- x 9-inch baking dish.

2. Combine oats, next 9 ingredients, and remaining 1 Tbsp. lemon juice in a large bowl, stirring until well blended. Pour oat mixture evenly over blueberries.

3. Bake, covered, at 350° for 30 minutes; uncover and bake 20 more minutes or until golden brown and set.

Apple-Pecan Baked Oatmeal: Place 1/2 cup chopped pecans in a single layer on a baking sheet. Bake at 350° for 15 minutes or until toasted, stirring once. Omit blueberries and lemon juice. Peel and chop 5 Granny Smith apples. Spread on bottom of a lightly greased 13- x 9-inch baking dish. Sprinkle toasted pecans over apples. Prepare oat mixture as directed, and pour evenly over apples and pecans. Bake as directed.


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Baked Oatmeal Recipe