Overnight Baked Oats is an amazing make-ahead recipe. It freezes beautifully and is so easy to thaw overnight then bake. My family raved about it!! I almost felt guilty that it was so simple to pull off. 😉
You Will Love This Freezer-Friendly Baked Oats Recipe!
So many of you requested more specific directions on how I froze the Baked Oatmeal recipe that I made for my Freezer-Cooking-In-An-Hour session last week that I figured it might be good to share the adapted recipe. But I wanted to make sure it turned out okay after being frozen, thawed, and then baked.
We tested it this week and, as I suspected, it worked beautifully to freeze.
It was so, so easy to pull out, thaw overnight, and bake. And my husband and children raved about it all during breakfast. I almost felt guilty that it was so simple to pull off! 😂
Our from-the-freezer baked oatmeal was a hit — and something I’ll be including more often in our regular breakfast lineup now that I’ve found a way to make it ahead and freeze it!
Overnight Baked Oats Ingredients
- 1/3 cup butter; melted
- 2 large eggs
- 3/4 cup raw sugar (or brown sugar)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup plus 2 Tablespoons milk
- 3 cups old-fashioned rolled oats
How To Make Baked Oats
- In a medium-sized bowl, beat eggs, sugar, and butter together.
- Mix in baking powder, vanilla, cinnamon, and salt.
- Stir in milk and oats.
- Pour mixture into a greased 9″×13″ baking dish and cover well.
- Refrigerate overnight OR label and freeze it for later.
- Thaw overnight in the refrigerator.
- In the morning, preheat oven to 350º and bake oats, uncovered, for 35-45 minutes, until set in the middle.
- Serve in bowls warm with milk over top (we also like to sprinkle sugar on top before pouring the milk on.)
- Refrigerate leftovers for later (they warm up wonderfully!)
Overnight Baked Oatmeal Variations
There are countless simple ways to mix up the flavor of this basic recipe!
- Substitute 1/3 c. applesauce, pumpkin puree, OR 1 mashed overripe banana for 1/3 c. butter.
- Use 1/2 c. maple syrup or honey instead of 3/4 c. sugar.
- Sprinkle pecans, sliced almonds, blueberries, or chocolate chips on top before baking.
- Add chopped apples and walnuts to the mixture before baking (and sub applesauce for butter).
- Try different spices and seasonings, depending on the time of year.
- Add 1/4c. of cocoa powder with the dry ingredients and then drizzle peanut butter over the top after baking.
- Add an extra teaspoon of cinnamon and drizzle a powdered sugar glaze over the baked oatmeal.
How To Store Baked Overnight Oats
If you are mixing up the oats to eat the next day, simply cover the container (lid, plastic wrap, tin foil, etc.) and refrigerate overnight.
If you want to freeze the unbaked oats for later, tightly seal the container, label it, and put it in the freezer.
You could also store unbaked oats in a zip-top freezer bag to save space!
Easy Baked Oatmeal FAQ
Baked oatmeal is firmer than oats cooked on the stovetop. It will bake up almost like cornbread (you can cut it with a knife and scoop it out). You can add more liquid after serving if desired.
Oatmeal is a “chameleon food” as it takes on whatever flavor you pair it with (see variation ideas above).
Oats are a naturally gluten-free whole grain. They are extremely nutritious, versatile, frugal… and they really fill you up!
Oats can help to lower bad cholesterol, lower blood sugar, ease constipation, and promote improved gut health (source).
Homemade oatmeal is more nutritious than store-bought instant oatmeal packets (which are often loaded with extra sugar).
The best option for overnight oats is Old Fashioned Rolled Oats (sometimes called “Traditional” or “Regular”).
Oat Grouts and Steel Cut Oats will take much longer to cook and might not give you the texture you want. Quick Oats, on the other hand, may break down too quickly and become soggy.