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
- milk
- eggs
- 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)
Ingredients
- 3 cups quick-cooking oats
- 1 cup packed brown sugar
- 1 stick (1/2 cup) salted butter, melted
- 1 ¼ cups 2% milk
- 2 large eggs beaten
- 1 Tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon liquid maple flavor (also called maple extract)
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Nutritional Disclaimer
“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 and other nutritional values can vary quite a bit depending on which brands were used.
absolutely loved it. I halved everything because I had a smaller pan and it came out amazing. it’s such a cute spin on boring old oatmeal.
We love baked oatmeal! This recipe turned out fantastic. I did halve the amount of brown sugar and it was just the right amount of sweet for us, especially since my girls prefer to eat this with a bit of syrup drizzled over the top. Thanks for a great recipe!
Hi Shawna! Oh wow! Love hearing that! Thank you for coming back to let me know!!
Hey could i make this recipe with real maple syrup instead of the extract? How much would I put in? Thanks!!!
I used real maple syrup instead of the extract and I added 2 tsp
We have used this recipe for a year or so and love it! We eliminated the butter and brown sugar and have replaced it with 2 cups of fruit … sliced bananas, peaches, apples. Whatever is in season or we have found in the bruised fruit section of the produce aisle.
I don't recommend the old-fashioned for this. They just don't bake up soft enough for this to work properly. Thank you for mentioning your cooking time. Strange how it took that long! But always interesting to hear about different baking times in case anyone else has issues. 🙂
I loved this baked oatmeal and the flavors were perfect. But I had to comment that the baking time for me was over an hour! That center just stayed jiggly forever. I've looked the recipe over and over and I'm sure I did everything right. But still, so delicious!
Can you use the Old fashioned oatmeal? My husband does not like the texture of quick oatmeal.
Do you think this would freeze well? If so, how would you freeze it, before or after baking? Thanks!
I would like to try this but have no maple extract. Could I use maple syrup instead? And how much would I use?
I watched the video and would love to know where you got that beautiful etched glass bakeware you used so I can bake mine in something similar! Thank you!
was wondering the same thing!
Ooooh, I love that you added cranberries to it – nice! Anonymous – so happy your husband likes it. It's always nice to hear about substitutions people use. Glad it is a good recipe for ya! ~Brandie
I make this for my husband and he loves it! I substitute coconut oil for the butter and I use a banana instead of the eggs and leave out the maple flavoring.
I have made this twice now and it is fabulous!
The second time I also added Flax meal and some dried cranberries YUM! Thanks for the recipe!
Hi Kim, it's one full stick of butter (8 tbsp). Hope you like it! ~Brandie
Hi, I am getting ready to make this recipe and I thought I would ask about the butter. I have land o lakes butter and their sticks of salted butter are 4 TBSP vs the normal 8 TBSP. I don't use salted butter very often, so are you calling for 4 TBSP or 8 TBSP of salted butter? Thank you. Kim
Kim,
Land O Lakes butter comes in 1/2 and full sticks. 1/2 is 4 tbls. And a full stick is 8 tbls. It’s clearly marked on the outer package and individual sticks.
Your baked oatmeal looks great. I have made baked oatmeal before and it's so good. It's even good reheated in the microwave.
J – thank you SO very much!! So happy you loved this one. It is a favorite in our house. I love that description – like a warm oatmeal cookie. That is a great way to describe it! I really appreciate you taking the time to leave a comment on here. I just love hearing when a recipe turns out well – thank you! 🙂
P.S. I can't wait to try your Coconut Poke Cake now. It's my anniversary today, and my husband's favorite dessert is coconut cake. I'm going to make it tonight. I'll let you know how it turns out!!
I just made this, and it is absolutely DEE-Vine!!! It tastes like a warm oatmeal cookie! I eat oatmeal every morning, but I've never baked it before. I tell you what, I will never microwave another packet of oatmeal again. Not after tasting this scrumptious recipe. Thank you so much for posting!!!
That looks yummy. I love oatmeal.
I wish I could find some natural baking flavor here, but maybe one day I will!
Love, love, love the step-by-step. This looks simple and delightful!
Oh Honey!! You definitely are a woman after my heart…and my taste buds. ;-} I am SUCH a lover of anything oatmeal…gonna try this version soon. Thanks for sharing another deliciously easy recipe. Have a terrific Tuesday. XO
Oh I love baked oatmeal! Once in a great while my mom would make it for us. It was always a surprise when we would wake up to it on a Saturday morning, couldn't get much better than that 🙂
I've never seen baked oatmeal but I can't wait to try it!!!! Yummy!
This looks wonderful. I think I need to give your recipe a try, I know my family would love it. Thanks. 🙂