Baked Oatmeal

Prep time
Total Time
Not rated
0 ratings
6 plus

This fabulous no-stir twist on a morning classic can be tweaked in endless ways to include your favorite seasonal fruit and nuts. While it takes a bit longer to prepare than traditional stovetop oatmeal, you can bake it the night before. It reheats beautifully. Try it with a drizzle of Organic Valley French Vanilla Half & Half!


  • 2 cups rolled oats (not quick oats)
  • 12 cup toasted and chopped walnut pieces
  • 13 cup natural cane sugar or maple syrup, plus more for serving
  • 1 teaspoon aluminum free baking powder
  • 1 12 teaspoons ground cinnamon
  • 12 teaspoon fine-grain sea salt
  • 2 cups Organic Valley Omega-3 Milk
  • 1 large Organic Valley egg
  • 3 tablespoons Organic Valley unsalted butter, slightly melted
  • 2 teaspoons pure vanilla extract
  • 2 ripe bananas, cut into 1/2 inch pieces
  • 1 12 cups huckleberries, blueberries, or mixed berries (great with late summer raspberries!)


Preheat the oven to 375F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.

In a bowl, mix together the oats, half the walnuts, the sugar if using, the baking powder, cinnamon, and salt.

In another bowl, whisk together the maple syrup, if using, the milk, egg, half of the butter, and the vanilla.

Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries over the top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top.

Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter on the top and serve. Sprinkle with a bit more sugar or drizzle with maple syrup if you want it a bit sweeter.


Adapted from Super Natural Every Day by Heidi Swanson. ©2011 Ten Speed Press

My Cookbook

Saved recipes: 0 edit / view


Dan from 17064 on April 14th, 2013
Use steel cut oats soaked with walnuts overnight in water that a tablespoon of Greek style yogart has beeb added. Then drain the liquid and continue.

Post a Comment

* (not displayed)


* - required field

Where to Buy Our Products
Search the Website
Animal Care
Beyond the Plate
Organic Valley on Facebook and Twitter Follow us on Twitter Friend us on Facebook
Where to Buy Our Products
Organic Valley