Brown Sugar Baked Oatmeal Recipe

I’m sharing my Maple Brown Sugar Baked Oatmeal recipe using brown sugar, oats and cinnamon, plus one small twist that might surprise you.

I never thought a simple breakfast could behave like a tiny surprise, but my Brown Sugar Baked Oatmeal did. Packed light brown sugar melts into old-fashioned rolled oats and every spoonful gives a little snap of texture.

There’s a rustic, slightly sticky top that breaks into Baked Oatmeal Clusters, and for some reason people get quiet when it’s out of the oven. I always think it’s not fancy enough to impress, yet it keeps drawing people back, fork after fork.

If you like things that are both simple and oddly addictive, this one will make you curious.

Ingredients

• Rolled oats: Hearty whole grain, lots of fiber and slow carbs that give steady energy
• Brown sugar: Adds deep caramel sweetness, mostly simple carbs, so use sparingly for health
• Eggs: Give protein and structure to the bake, add richness plus some healthy fats
• Milk (whole): Creamy texture and mouthfeel, supplies calcium, vitamin D and extra calories
• Butter: Adds buttery flavor and moisture, mostly saturated fat so use in moderation
• Pecans or walnuts: Bring crunch, fiber and heart healthy fats, a toasty nutty finish to bites
• Raisins or chocolate chips: Raisins give chewy fruity sweetness, chips give melty sugary pockets, both optional

Ingredient Quantities

• 3 cups old-fashioned rolled oats
• 1/2 cup packed light brown sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/3 cup unsalted butter, melted
• 2 large eggs
• 2 cups milk (whole milk works best)
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts, optional
• 1/2 cup raisins or chocolate chips, optional
• Heavy cream for serving, optional

How to Make this

1. Preheat oven to 350°F (175°C) and grease an 8×8 or 9×9 inch baking dish, or line it with parchment for easy lifting later.

2. In a large bowl stir together 3 cups old fashioned rolled oats, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1 1/2 teaspoons ground cinnamon and 1/2 teaspoon salt until evenly mixed.

3. In another bowl whisk 1/3 cup melted unsalted butter (let it cool a little so it doesn’t cook the eggs), 2 large eggs, 2 cups milk (whole milk works best) and 1 teaspoon vanilla extract until smooth.

4. Pour the wet mix into the dry ingredients and stir just until combined, don’t over mix. If you want creamier texture, let it sit for 5 to 10 minutes so the oats soak up some milk.

5. Fold in 1/2 cup chopped pecans or walnuts and/or 1/2 cup raisins or chocolate chips if using. You can reserve a few nuts or chips to sprinkle on top for a prettier crust.

6. Transfer batter to the prepared dish, smooth the top with a spatula, press down slightly so it’s even. Sprinkle any reserved nuts or a little extra brown sugar on top for crunch.

7. Bake on the middle rack until set and golden on top, about 30 to 40 minutes. Start checking at 28 minutes, a toothpick in the center should come out mostly clean and the middle should not be jiggly.

8. If the top browns too fast, tent lightly with foil for the last 10 minutes. Let the oatmeal cool 5 to 10 minutes so it firms up, but it’s best served warm.

9. Serve warm with heavy cream poured over top, or with milk, yogurt or maple syrup. Leftovers refrigerate up to 4 days and reheat in the microwave or oven, or slice and freeze single portions for quick breakfasts.

Equipment Needed

1. 8×8 or 9×9 baking dish, greased or parchment-lined
2. Large mixing bowl
3. Medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber or silicone spatula for folding and smoothing
7. Small microwave-safe bowl or small saucepan (to melt the butter)
8. Cutting board and knife for chopping nuts, plus a toothpick or cake tester to check doneness

FAQ

Brown Sugar Baked Oatmeal Recipe Substitutions and Variations

• Brown sugar: swap 1/2 cup packed brown sugar for 1/2 cup coconut sugar for almost the same chew and caramel notes, or use about 1/3 to 1/2 cup maple syrup instead (if you use syrup, cut the milk by roughly 3 tablespoons so it isn’t too wet).
• Unsalted butter (1/3 cup): use 1/3 cup melted coconut oil or a neutral oil for a dairy free version, or replace with 1/3 cup applesauce to lower fat (the bake will be a bit denser and less crisp).
• Eggs (2): make flax “eggs” with 2 tablespoons ground flaxseed mixed with 6 tablespoons water, or use 1/2 cup mashed banana or 1/2 cup applesauce total (about 1/4 cup per egg) — banana will add flavor.
• Milk (2 cups): swap 1 for 1 with unsweetened almond, oat, or soy milk for dairy free; for extra richness use whole milk plus a splash of cream, or replace up to half the milk with plain Greek yogurt thinned with water.

Pro Tips

1) Brown the butter for extra depth, just dont walk away. Melt it in a light colored pan so you can see the little brown bits, pull it off the heat a few seconds before it looks done and let it cool. That nutty flavor makes the whole bake taste richer without changing much else.

2) Toast the oats or nuts first for more aroma and crunch, 6 to 10 minutes at 350°F will do it. Watch closely cause they burn fast, and if you toast the oats theyll soak liquid a bit slower so either give them a short soak or add a tablespoon or two more milk.

3) Make it ahead: combine everything the night before and let it sit in the fridge. The oats absorb the liquid and you get a creamier, custardy texture in the morning and you can shave 8 to 12 minutes off the bake time. If you want extra tang and protein swap in 1/2 cup Greek yogurt for part of the milk.

4) Finish smart: press a few nuts or chips into the top right before baking and sprinkle a little coarse brown sugar for a crunchy crust, tent with foil if it’s browning too fast, and let it rest 5 to 10 minutes before cutting so slices hold together. Reheat slices in a toaster oven or dry skillet to revive crisp edges.