Cozy Baked Oatmeal

(A Make-Ahead Weekend Breakfast)

Today in the kitchen, we’re making Baked Oatmeal — one of those breakfasts that feels extra comforting without requiring much effort at all.

This is an easy, flexible recipe you can adjust to your family’s tastes and to whatever ingredients you have tucked away in the pantry. It bakes up warm and filling, smells wonderful while it’s in the oven, and is just as good reheated the next day.

One of my favorite things about baked oatmeal is how practical it is. You can make it ahead for slow weekends, reheat leftovers for busy mornings, or even freeze individual portions for a grab-and-go breakfast later in the week.

Below is the basic recipe I come back to again and again — but feel free to be creative with your add-ins and make it your own.

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Baked Oatmeal

Preheat oven to 350°F.

In a large bowl, mix together:

• 3 cups old-fashioned oats
• ¾ cup brown sugar (add more if you like it sweeter — I prefer it lightly sweet)
• ⅓ cup unsweetened coconut
• 2 teaspoons cinnamon
• 2 teaspoons baking powder
• 1 teaspoon salt

In a separate bowl, whisk together:

• 1 cup milk
• ½ cup butter, melted
• 2 eggs
• 2 teaspoons vanilla

Pour the wet ingredients into the dry ingredients and mix well. Then gently stir in:

• ¾ cup dried tart cherries (or dried cranberries or raisins)
• ½ cup chopped nuts

Spread the mixture into a greased 9×13 baking dish.
Bake for 35–40 minutes, until set and lightly golden.

Serve warm on its own, or with a splash of milk or a drizzle of maple syrup if you’re feeling fancy.

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♡ Granny Says: This baked oatmeal reheats beautifully — and the flavors are even better the next day. I like to cut it into squares and freeze a few for easy weekday breakfasts.

Whether you enjoy it fresh from the oven on a slow weekend morning or tuck a few squares away for busy days ahead, this baked oatmeal is one of those simple comforts that always feels like a good idea.