Ingredients
Scale
For the Baked Oatmeal:
- 2 cups old-fashioned rolled oats
- 1½ cups milk (dairy or non-dairy)
- 2 large eggs
- ⅓ cup maple syrup or honey
- ¼ cup melted butter (or coconut oil for dairy-free)
- 2 teaspoons vanilla extract
- 1½ teaspoons ground cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon-Sugar Topping:
- 3 tablespoons brown sugar
- 1½ teaspoons ground cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Generously grease an 8×8-inch baking dish with butter or cooking spray, making sure to get the corners and sides well-coated. Set aside.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla extract until smooth and well combined. Make sure the butter isn’t too hot or it might scramble the eggs—it should be just warm or room temperature.
- Combine the Dry Ingredients: In a medium bowl, stir together the rolled oats, cinnamon, cream of tartar, baking powder, baking soda, and salt. Mix thoroughly to ensure the spices and leavening agents are evenly distributed throughout the oats.
- Bring It All Together: Pour the dry ingredients into the wet ingredients and stir with a spatula until everything is just combined. Don’t overmix—a few lumps are perfectly fine. The mixture should look like thick, lumpy pancake batter.
- Transfer to Baking Dish: Pour the oatmeal mixture into your prepared baking dish and spread it out evenly with your spatula. Gently tap the dish on the counter a couple of times to release any air bubbles and ensure even distribution.
- Make the Cinnamon-Sugar Topping: In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the top of the unbaked oatmeal. Drizzle the melted butter over the cinnamon sugar—this will help it get crispy and caramelized while baking.
- Bake: Place the baking dish in the preheated oven and bake for 32-38 minutes. The oatmeal is done when the edges are golden brown, the top is set, and a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The center should have only the slightest jiggle.
- Cool and Serve: Remove from the oven and let cool on a wire rack for 10 minutes. This cooling time allows the structure to set properly so it won’t fall apart when you cut it. Cut into squares and serve warm. The cinnamon-sugar topping should be crispy and caramelized—absolute perfection!
Notes
- Don’t overbake or the oatmeal will be dry. It continues to set as it cools, so a slight jiggle in the center is perfect.
- Make sure your cream of tartar is fresh—old cream of tartar loses its effectiveness and won’t give you that authentic snickerdoodle tang.
- The baked oatmeal tastes even better the next day after the flavors have melded overnight!
- For extra indulgence, serve with a drizzle of cream, a dollop of Greek yogurt, or even a scoop of vanilla ice cream for a dessert-style treat.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 piece (based on 8 servings)
- Calories: 215
- Sugar: 13g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg