When my husband and I first discovered baked oatmeal, we were surprised at how much it is like a dessert, at least we think that it is. It's certainly nothing like the bland, gloppy oatmeal you may have grown up with. Plus, you can make it your own with creative mix-ins, like the chocolate chips we used in this chocolate chip baked oatmeal. This single serving baked oatmeal provides the perfect opportunity enjoy baked oatmeal for yourself without having to worry about storing leftovers.
❤️ Reasons to Love This Recipe
- Its quick! A mere 15 minutes stands between you and this delicious baked oatmeal for one.
- It's healthy. This oatmeal contains less than 400 calories, less than 15 grams of saturated fat, and less than 500 mg of sodium. It's hearty and satisfying and will keep you feeling full all morning.
- It's easy. It takes just two simple steps to make this recipe - almost no effort at all!
- It's a great vegetarian option for breakfast.
- Rolled oats. This recipe uses old fashioned rolled oats, not quick oats nor steel cut oats. For a gluten-free option, be sure to use certified gluten-free rolled oats. We recommend Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats. While oats are naturally gluten free, some brands process their oats in the same plant where they process products that contain gluten. If you have a gluten intolerance, or a loved one who does, it's important to use a certified gluten-free brand.
- Brown sugar. You can use light or dark brown sugar. Dark brown sugar has more depth of flavor. If you prefer something lighter, go with light. For a sugar free option, we recommend Swerve brown sugar substitute.
- Ground cinnamon. Adds flavor.
- Baking powder. Baking powder is a leavening agent. This is what causes the baked oatmeal to rise. Without it, the end result will be too dense.
- Salt. Enhances flavor.
- Milk. Adds moisture and flavor.
- Greek yogurt. Acts as a binding agent. It also adds flavor. Most baked oatmeal recipes use eggs, but one egg would be too much egg for a single serving baked oatmeal recipe. Greek yogurt is a great substitute.
- Unsalted butter. Melted and cooled.
- Vanilla extract. Adds flavor. You can swap this out according to your taste. Rum, pumpkin pie, or almond extract would be tasty as well!
- Dried fruit. This is optional. Raisins, dried cranberries, dates, dried cherries, currants, or dried blueberries are a few suggestions.
See recipe card for quantities.
Preheat oven to 350 F (177 C).
Click here to see how to make this recipe in a visual story.
- Gluten Free - As mentioned above, while oats are naturally gluten free, it's important to use a certified gluten free brand of rolled oats for a truly gluten free result. We recommend Bob's Red Mill Gluten Free Organic Old Fashioned Rolled Oats.
- Sugar Free - For a sugar free option, we recommend Swerve brown sugar substitute.
- Dairy Free - For dairy free oatmeal, use a nut milk, like almond or walnut milk, soy milk, oat milk, or coconut milk. Substitute coconut oil for the butter. Use a dairy-free yogurt, like Kite Hill Plain Unsweetened Almond Milk Yogurt.
- Blueberry Baked Oatmeal - Instead of dried fruit, stir in fresh blueberries.
- Pumpkin Pie Baked Oatmeal - Instead of ground cinnamon and vanilla, stir in pumpkin pie spice.
- Apple Baked Oatmeal - Stir in fresh chopped apple before baking.
For an option you can make for a crowd, see this chocolate chip version of this recipe on my website! For more mix-in ideas and topping ideas, see our post for toppings for smoothie bowls. They're not just for smoothie bowls!
Since this is single serving baked oatmeal, you probably won't have any leftovers, but if you do, see our post for chocolate chip baked oatmeal for storage tips.
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Single Serving Baked Oatmeal
- ⅓ cup rolled oats
- 2 tablespoons brown sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoons milk
- 1 tablespoon Greek yogurt
- 1 tablespoon unsalted butter Melted and cooled.
- ¼ teaspoon vanilla extract
- 1½ tablespoon dried fruit Raisins, dried cranberries, dates, dried cherries, currants, or dried blueberries are a few suggestions.
- Preheat oven to 350 F (177 C).
- In a small bowl, combine oats, brown sugar, cinnamon, baking powder, and salt. Set aside.⅓ cup rolled oats, 2 tablespoons brown sugar, ¼ teaspoon ground cinnamon, ¼ teaspoon baking powder, ⅛ teaspoon salt
- In a separate small bowl, whisk together milk, yogurt, butter, and vanilla extract.2 tablespoons milk, 1 tablespoon Greek yogurt, 1 tablespoon unsalted butter, ¼ teaspoon vanilla extract
- Pour wet ingredients into dry and stir to combine.
- Stir in dried fruit.1½ tablespoon dried fruit
- Press mixture into an 8 oz. oven-safe ramekin. Bake for 7-10 minutes or until set and edges are browned.
Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I have been making this recipe for a while now. Absolutely love it! I make four servings in one and baked for 30 mins in our oven in Southern Cali. *chefs kiss*
Just recently I didn’t have yogurt so I used applesauce and it wasn’t bad! Had a gooey sweet bottom. So that’s an alternative if someone has run out of yogurt
I am happy to hear that you've been enjoying this recipe, Daisie! Great idea to try it with applesauce. 🙂