Maple Cinnamon Baked Oatmeal

Baked oatmeal turns a bowl of pantry ingredients into a warm breakfast that can be portioned ahead. Maple syrup sweetens the oats, and cinnamon gives the softly set center a familiar baking aroma.

Ingredients

• 250 g rolled oats
• 500 ml milk
• 2 large eggs
• 80 ml maple syrup
• 40 g melted butter
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• ¼ tsp salt

Method

1. Heat oven to 180°C / 350°F. Grease a 20 cm square baking dish with a little of the measured butter.
2. Mix oats, baking powder, cinnamon and salt in a bowl.
3. Whisk milk, eggs, maple syrup, remaining melted butter and vanilla in another bowl. Stir into the oat mixture.
4. Pour into the prepared dish and spread the oats evenly. Bake 30–40 minutes until the center is set and the edges are golden.
5. Check that the middle no longer looks wet when gently pressed with a spoon. If needed, bake another few minutes.
6. Rest 10 minutes, then cut or spoon into six portions. The texture should be soft and moist, with visible oats, rather than fluffy like cake.
7. Refrigerate covered leftovers within two hours for up to four days. Reheat portions until hot throughout, adding a splash of milk if desired.

Use rolled oats

Rolled oats keep their shape while absorbing the milk. Steel-cut oats need a different amount of liquid and cooking time, so do not swap them directly in this recipe.

Spread the oats evenly

Stir just before pouring because the oats settle quickly in the liquid. Level the surface so each portion has a similar balance of oats and custard.

Rest before cutting

The bake firms slightly as it stands. It can be spooned while warm or chilled for tidier squares, depending on how you like breakfast.

FAQs

How many servings does this make?

Makes 6 servings using the pan or equipment listed.

What should I check before serving?

Rest 10 minutes, then cut or spoon into six portions. The texture should be soft and moist, with visible oats, rather than fluffy like cake.

How should I store leftovers?

Refrigerate covered leftovers within two hours for up to four days. Reheat portions until hot throughout, adding a splash of milk if desired.