Creamy Baked Oatmeal (Custard-Style Recipe)
- janethomasnd
- 13 hours ago
- 3 min read
Creamy baked oatmeal with a custard-like texture. Easy and delicious with sweet and savory variations, storage tips, and bakeware options. Recipe by Jane A. Thomas
I created this creamy baked oatmeal recipe a few weeks ago and my husband, Dan, loved it. It's filling and satisfying because we balance the oats with the eggs. You can increase the oats to a total of 1 1/2 cups which will results in a denser slice. We like the custard-style so you may have to make this a few times and let your family decide! Great for brunches and freezes and thaws beautifully.
Creamy Baked Oatmeal (Custard Style Recipe)
Why oats work well here
Old-fashioned oats provide gentle structure and a naturally creamy custard texture when baked with eggs and milk. They contain soluble fiber and complex carbohydrates, which help support steady energy and make this dish satisfying without feeling heavy.
Always read through the entire recipe at least once before you begin.
Servings: 4
Base Recipe
Ingredients:
4 large eggs
1 1/4 cups old-fashioned oats
1 3/4 cups unsweetened milk of choice (I use homemade cashew milk)
3 tbsp avocado oil (or eh, hem, melted butter)
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1 tsp vanilla extract
1/2 tsp almond extract (optional)
1 tsp baking powder
1 small apple, cored; half diced, half shredded
1/2 cup safer sweetener such as allulose or xylitol
Instructions:
Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch ceramic, glass, or metal baking dish.
Whisk together eggs, almond milk, avocado oil, vanilla, almond extract, salt, and sweetener until smooth.
Stir in oats, diced and shredded apple, cinnamon, nutmeg, ginger, and baking powder. Let sit 5–10 minutes to soften oats.
Pour mixture into prepared dish. Cover loosely with foil.
Bake 22–28 minutes, removing foil for the last 5 minutes. Center should jiggle slightly for a creamy, custard-like texture.
Cool 5–10 minutes before serving to allow it to set and hold its shape when cutting
Creamy Baked Oatmeal - Flavor Variations
1. Banana Peanut Butter
Replace apple with 1 medium ripe banana, mashed
Whisk in 3 tbsp organic peanut butter powder
Optional: 1/4 tsp extra cinnamon, 1 tsp extra vanilla, 2 tbsp sugar-free chocolate chips
Reduce sweetener by 1–2 tbsp if banana is very ripe
2. Pumpkin Spice
Replace 1/2 cup almond milk with 1/2 cup canned pumpkin puree
Add 1/2 tsp pumpkin pie spice
Optional: fold in 1/4 cup chopped pecans
3. Tropical Coconut Chocolate
Fold in 2–3 tbsp unsweetened shredded coconut
Add 2–3 tbsp sugar-free dark chocolate chips (like Lily’s)
4. Savory Herb & Cheese
Omit sweetener, cinnamon, nutmeg, ginger, vanilla, almond extract
Increase salt to 3/4 tsp
Stir in:
1/2 cup finely shredded cheese (Sheep manchego, cheddar or gruyere)
1–2 tbsp chopped fresh herbs (chives, parsley, thyme, or rosemary)
Optional: 1/4 cup sautéed onion or 1/4 cup cooked crumbled bacon/sausage
Freshly ground black pepper to taste
Bake as directed. Let rest 10 minutes before slicing. Garnish with chopped green onions
Bakeware Options for best results
Ceramic/glass (8x8-inch): even, moist baking
Metal pan: reduce oven to 340–345°F; check 2–3 minutes earlier
Loaf pan (8x4-inch): bake 5–8 minutes longer
Muffin tin (6–8 large muffins): bake 18–22 minutes
Helpful Serving Suggestions
Sweet:
This creamy baked oatmeal pairs beautifully with fresh berries or a dollop of cottage cheese.
Serve warm with Greek-style yogurt
Add chopped nuts or a drizzle of nut butter
Whipped cream - I promise not to tell!
Savory:
Top with a soft-set egg or drained canned salmon
Serve alongside sautéed greens
Add a spoonful of savory cottage cheese or ricotta
Storage & Reheating
Refrigerator: store covered up to 4 days
Freezer: slice and freeze portions up to 2 months
Reheat: oven at 325°F, covered, or gently in the microwave
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