Mom’s Easy Baked Oatmeal


Cruise around the internet this time of year and you will read a lot of opinions about the perfect Mother’s Day. Some moms want to be left alone. Some want to be with their kids all day. Some want to go out. Some want to stay home. Most would love to sleep in – until, you know, 7:00am or so. The list of Mother’s Day wishes is long and varied, but I think all mothers agree that there is nothing as precious as the gifts their children make themselves. Those drinking straw and yarn necklaces and photo magnets and paper flowers and cards with tortured handwriting and painted handprints and such heartfelt sentiments as “Your the best, Mom.” You know you will keep them forever (and possibly pull them out and weep over them when the children are teenagers). But, if your children want to give mom or grandma something handmade from the kitchen, look no further than this easy baked oatmeal.

Mom's Easy Baked Oatmeal Recipe

The original recipe came from a Harrisburg, PA bakery that is now out of business. The recipe ran in a local publication shortly before the bakery went under. Coincidence?

This delicious baked oatmeal can be prepared the night before, reheated in the morning, and served to mom on a pretty tray in bed as she tries to sleep in, or as she rushes around getting everyone ready before church, or before her day at the spa. Whatever mom’s plans include, this is the perfect breakfast for the entire family to enjoy together on her special day. You really are the best, Mom. Now eat your oatmeal.

Easy Baked Oatmeal
Prep time
Cook time
Total time
Serves: 8 servings
  • 2 eggs
  • ½ cup canola oil, or ¼ cup oil + ¼ cup applesauce
  • 1 scant cup sugar*
  • 3 cups old fashioned rolled oats (optionally use certified gluten-free oats
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup vanilla dairy-free milk (almond, coconut, rice, your choice!), or 1 cup plain dairy-free milk + 1 teaspoon vanilla
  • 1 can of peaches packed in juice, drained**
  • cinnamon, to taste
  1. Preheat your oven to 350ºF.
  2. Mix together the eggs, oil, and sugar. Add the rest of the ingredients, except the peaches and cinnamon, and mix. You may replace some of the dairy-free milk with the juice from the fruit, if desired.
  3. Pour into a 9x9 or 8x11 inch baking pan.
  4. Top with the peach slices, and sprinkle with cinnamon (as much as desired.
  5. Bake for 30 minutes.
  6. The oatmeal can be served warm or at room temperature. Extra dairy-free milk can be served on the side.
You can substitute your sweetener of choice, if desired.
*The original recipe uses canned peaches. Frozen peaches and berries also work well. When using fresh fruit, it works best to macerate the fruit in a bit of sugar first. We tried one time with fresh peach slices and ended up with peach fruit leather topping. Not good eats. The same was true for apples. Cook the sliced apples a bit first for the best results.

About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at, and an intern at Mister Rogers’ Neighborhood.


  1. What a weird coincidence! I decided to try the “best icing ever” recipe just last night and made whoopie pies with them!!! The icing was yummy – the perfect amount of sweetness and a lovely fluffy texture. I made chocolate cookies and filled them with this divine frosting and voila! I had whoopie pies. Now I’ll have to try with oatmeal cookies. Keep them great ideas coming, Ree! Love your website. And your show. And your cookbooks.

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