Maple Brown Sugar Baked Oatmeal (+Video)
This easy Maple Brown Sugar Baked Oatmeal recipe is made with oats, brown sugar, maple extract and is the perfect breakfast or brunch!
A FLAVORFUL BAKED OATMEAL RECIPE
I love this recipe for Maple Brown Sugar Baked Oatmeal that I am sharing today. This is a meal that you don’t have to fuss over so you can relax and enjoy the morning with your family. But it’ll taste like you’ve spent the whole morning whipping it up.
TIPS FOR MAKING BAKED OATMEAL:
- Quick-cooking oats are best in this. They are the most tender and cook up better than old-fashioned oats.
- I have made this with the Brown Sugar Splenda Blend. I used 1/2 cup and it turned out delicious. You can also use margarine and instead of the eggs or you could use a product like Eggbeaters.
- You can make the batter for the Maple Brown Sugar Baked Oatmeal the night before, pour it into a prepared baking dish, cover it with some plastic wrap and pop it in the fridge. When you wake up, put it in the oven (remove the plastic wrap) and by the time everyone is showered and changed you can have a delicious breakfast ready to eat.
- This oatmeal slices up beautifully. You can save it with warm maple syrup or even milk. It’s delicious either way!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- quick-cooking oats
- brown sugar
- salted butter
- baking powder
- ground cinnamon
- liquid maple flavor (sometimes called maple extract)
HOW TO MAKE THE BEST BAKED OATMEAL:
Preheat oven to 350F degrees. Spray an 8×8 baking dish with nonstick cooking spray. In a large bowl, combine brown sugar, melted butter, milk, beaten eggs, baking powder, cinnamon and maple extract. Whisk well to combine.
Pro tip: When a recipe calls for “beaten” eggs, that means you should whisk (or use a fork) to beat the eggs, breaking the yolks, before adding to the batter. This just helps to ensure the eggs get completely incorporated into the batter you’ll be putting them into.
Also, liquid maple flavor can be found in the baking aisle of your grocery store near where all the extracts are located. There are different types of brands depending on where you shop. Once your batter has been whisked together, stir in 3 cups quick cooking oats.
I like to use the quick-cooking oats because they make the baked oatmeal a bit softer in texture which I prefer. I have made this with the Old-Fashioned oats and it also turns out well. My family just prefers the texture of the smaller quick-cooking oats. Just do not use the steel cut oats that have become so popular these days. They just do not turn out well at all with this recipe. Pour batter into prepared baking dish.
Bake for about 20-25 minutes. Oven times vary so you just want to make sure the edges are lightly browned and the center should no longer be jiggly. If you prepared the batter the night before and put it in the fridge, baking times will be a bit longer because you are starting with a cold dish.
Slice into squares and serve warm.
For me, the best way to eat this is with a little maple syrup drizzled on top.
And maybe some warm milk…yummmm.
CRAVING MORE? GIVE THESE RECIPES A TRY:
Maple Brown Sugar Baked Oatmeal (+Video)
- 3 cups quick-cooking oats
- 1 cup packed brown sugar
- 1 stick (1/2 cup) salted butter, melted
- 1 1/4 cups 2% milk
- 2 large eggs beaten
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon liquid maple flavor (also called maple extract)
- Preheat oven to 350F degrees. Spray an 8-inch square (2-quart) baking dish with nonstick cooking spray.
- In a large bowl, combine brown sugar, melted butter, milk, beaten eggs, baking powder, cinnamon and maple extract.
- Whisk well to combine.
- Stir in 3 cups quick cooking oats.
- Pour batter into prepared baking dish.
- Bake for about 20-25 minutes.
- Oven times vary so you just want to make sure the edges are lightly browned and the center should no longer be jiggly.
- Slice into squares and serve warm.
- For me, the best way to eat this is with a little warm milk and warm syrup drizzled on top.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
This easy breakfast was so tasty and filling! We loved it, and it reheats well in the microwave. I enjoyed it for breakfast before work all week. My only change was that it needed to bake for 35 minutes instead of 25. I’m already making a second pan for my daughter to take back to her college dorm!
How many does this recipe serve? I am looking for the calorie count per serving
I had a recipe that we always used but I couldn’t find it so I decided to try yours. My family loved it!!! I doubled the recipe and used 2 Tblsps of Blackstrap Molassas instead of the maple flavoring. It has the perfect flavor, texture….everything! Thank you!
This recipe was simple, and so yummy! I added a little extra cinnamon and some brown sugar on top for a little extra crunch. My boys loved it! Thank you for posting!