Overnight Baked Oatmeal

Last week I got an intense oatmeal craving. But I didn’t want just any oatmeal. I don’t remember when, where, or why I had baked oatmeal before, but I suddenly remembered having it years ago and suddenly my mind could think of nothing else. I found a basic recipe online and doctored it up to make it healthy and delicious, just the way I like it. It came out wonderfully! If you’re an oatmeal fan, you’ll love this stuff.
The secret to this oatmeal is that it soaks overnight in the fridge. You can bake it right away, but I imagine the texture would be much different. After soaking it overnight and then baking it, the texture is like a soft oatmeal cookie inside with a crispy, crunchy crust. It isn’t goopy and soggy like prepackaged oatmeals and it isn’t fibrous and chewy like others. It’s slightly sweet, but not overly so, and the cinnamon and nutmeg add a wonderful fall spice to it. I also added some walnuts for extra protein and crunch. Served with milk fresh from the oven, this oatmeal makes a delicious, hearty, and healthy breakfast.


Your cast of characters is pretty standard: oats, brown sugar, butter, salt, milk, vanilla, cinnamon, and nutmeg. I replaced most of the butter with unsweetened applesauce—this not only cuts out a ton of the fat, but also lends an extra layer of flavor. And apples and cinnamon are a match made in heaven, after all. Not shown: egg whites. I used egg whites instead of whole eggs, but you can use whole eggs if you prefer (just note it will add fat and cholesterol).
Also, we’re using baking powder to give it a slight rise in the oven, which is important to the texture. I used walnuts, but you can use pecans or almonds or whatever nut you like, or don’t use nuts at all! You can also fancy it up with some dried fruit or even fresh diced apples. Add in pretty much whatever you feel like adding. Make sure you use regular, old fashioned oats, not quick-cooking.

This is super easy. Basically, you mix everything up in a big bowl. First, egg whites.

Then, brown sugar, loosely packed. I cut way back on the sugar because it’s completely unnecessary to have a Fudgesicle’s worth of sugar in your breakfast, don’t you think? This is just enough to add sweetness but not give you a sugar rush.

Now add in your baking powder.


Cinnamon, nutmeg, and salt.

Now whisk it all up until well-mixed, then add your melted butter.

Now your milk. I used 1%, but you can also use skim, 2%, or even soy, rice, or almond milk.

Now your applesauce. I love these single-serving packs because they come in 1/2 cup servings. Because I don’t use it that often, I just keep the little cups in my pantry and they last forever, whereas a big jar of it would definitely spoil before I could use it all. If you get these single-serve cups, you just need one of ‘em for this. Dump the whole thing in.

Mix it all up!

Now add in your oats and nuts (or dried fruit or whatever else you want to throw in). Then stir it all up!

Now it’s ready to soak overnight. First, transfer it to a 2-qt. baking dish.

Cover with plastic wrap and stow it in the fridge. In the morning, preheat the oven to 350 degrees and bake it for about 35 to 40 minutes or until set in the middle and golden-brown on top. Go about getting ready for the day while it bakes and it’ll be ready by the time you’re done!

Serve piping hot with milk. You could also throw some fresh fruit on top for added deliciousness!

This stuff is crazy filling and so tasty! Usually when lunchtime rolls around, I can’t wait to eat—but today I ate lunch an hour later than I usually do and I wasn’t starving even then. Pretty impressive! It’s full of fiber, good carbs, and good fat, and clocks in at under 400 calories. I loved this breakfast, and I’m pretty stoked to have leftovers tomorrow. Enjoy!

Overnight Baked Oatmeal
Serves 6

  • 2 large egg whites (6 T. bottled whites)
  • 1/3 cup brown sugar, loosely packed
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup butter, melted
  • 1/2 cup no sugar added applesauce
  • 1 cup plus 2 T. low-fat milk
  • 3 cups old-fashioned oats
  • 1/2 cup chopped walnuts, optional


Spray a 2-qt. baking dish with cooking spray. In a large bowl, add egg whites.
Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well.
Whisk in butter, applesauce, and milk, then add oats and nuts.
Stir well, and refrigerate overnight.
Bake, uncovered, at 350 for 35-40 min, or until set in the middle.

Nutritional Information
Calories 375
Fat 19.1g
Cholesterol 93.8mg
Sodium 266.2mg
Potassium 517mg
Carbohydrate 69.2g
Fiber 9.5g
Protein 10.3g

0 thoughts on “Overnight Baked Oatmeal

  1. Pingback: Tweets that mention Overnight Baked Oatmeal | amyBITES -- Topsy.com

    1. amybites

      You’d want to use 2 large eggs, so I imagine 1 XL would be fine. If the mixture isn’t holding together, add another. Enjoy!

  2. Capability : Mom

    Wow – this looks fantastic – I can’t wait to try it! For a while I made bread (in a breadmaker) overnight. The smell of fresh baked bread in the morning was wonderful. I can’t wait for my house to smell like cinnamon.

  3. Pingback: The Healthy Housewife » Winter is here.

  4. nona

    hi your recipe looks amazing and i really want to make it! i was wondering if your supposed to leave the oatmeal in the fridge and then everytime you want to eat it put it in the oven or are you supposed to cook the whole thing?

    1. amybites

      Hi! You bake the whole thing to start. Then, dish up what you want to eat and put the leftovers in the fridge. Throughout the week, you can just scoop out how much you want to eat and microwave it to reheat—no need to bake in the oven every time! :) Hope that helped!