I feel like I’ve been holding out on you guys.  It hasn’t been intentional, but I’ve been making this baked oatmeal over and over for the past few months and I can’t believe I haven’t shared it with you yet.  My feelings regarding oatmeal have made a complete about face in the past year or so.  Before, I thought it was bland and pretty much only liked it if it was mixed into a cookie.  Then I learned to use mix-ins or toppings to jazz it up a bit.  Not long after, I was introduced to steel cut oats and I started eating oatmeal almost weekly.  Previously I had tried a few recipes for baked oatmeal but none of them were much to write home about.  That is until I tried this version.

Three reasons why I love this recipe and you will too: 1. It is quick and easy to prep, 2. It’s healthy, 3. It is very easily adapted to suit whatever fruits are in season and what you have on hand.  I have made it so far with the original combination of bananas and blueberries as well as peaches with raspberries, nectarines with blackberries, and most recently with apples and cranberries.  The natural sweetness of the fruit as well as a bit of maple syrup is all this really needs to be a tasty and satisfying breakfast, and it reheats well as leftovers on subsequent days.  I do add an extra sprinkle of cinnamon sugar to the apple and cranberry version to offset the tartness of the berries.  You can also use different types of nuts depending on what you have around or what you prefer.  I’m thinking a summer version with cherries, apricots and almonds could be pretty great.  This has become a staple in our breakfast menu and as you can see here, it is a hit with the boy as well :)


1 cup old fashioned rolled oats
¼ cup chopped walnuts or pecans, lightly toasted, divided
½ tsp. baking powder
¾ tsp. ground cinnamon
Pinch of salt
¼ cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced ½-inch thick
1 cup blueberries (fresh or frozen), divided


  • 01

    Preheat the oven to 375˚ F.  Lightly grease a 2-quart baking dish.  In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt.  Stir with a fork to combine.  In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla.  Spread the sliced bananas in a single layer over the bottom of the baking dish.  Top with half of the berries.  Sprinkle the dry oat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats.  Sprinkle the remaining nuts and berries over the top.

  • 02

    Bake for 35-40 minutes, until the top is browned and the oats have set.  Let cool 10 minutes before serving.


  • OMG this is the recipe I’ve been looking for in the past month! I saw Shanon post it then went to look at Heidi’s book on Amazon…and then I got sidetracked (big surprise) and totally forgot where I saw the recipe. Now the craving has arisen for a warm breakfast and I’m totally picking up steel cut oats this week because I’ve [re]found the recipe I wanted to use! I love your ideas for other fruit combinations!

  • Oh yes!!! I love that this DOES NOT have peanut butter! Yes, shame in you for holding out. This doesn’t go on the one of these days list. Its going straight to the asap list!!!

  • This is one of my favorite breakfasts! Yum!

  • This looks AMAZING and I can’t wait to try it! So, can I make this with steel cut oats or do the old fashioned oats work better for this?

  • Annie

    The recipe was designed with old fashioned so I’m not sure if steel cut will work or not. Please see the FAQ page for more substitution info. Thanks!

  • that is such a good idea!

  • I think this would be an ideal dish to put together the night before but the baking powder makes me think it would need to be baked right away. What do you think? My kids love stovetop oats for “brekky” and I know they would love this even more.

  • My goodness, this looks DELICIOUS! It’s like dessert for breakfast, but nutritional too! Love it!

  • This looks great! Ever thought of making a pumpkin baked oatmeal? That would be fabulous.

  • This looks delicious! I love nothing more than a satisfying and healthy breakfast :)

  • I started making baked oatmeal last fall, but had completely forgotten about it – I’m definitely going to try this base recipe. Since it has egg I usually use flax instead, but in the fall I’ve used pumpkin as a sub and then add some extra spices to make it pumpkin oatmeal. Yum!

  • I’m sitting here eating a cookie for breakfast and this oatmeal is giving me MAJOR breakfast envy! I love stuff like this and I will definitely be trying it this weekend! YUM!

  • I really love baked oatmeal. It’s a perfect make ahead meal for weekday breakfast, but also chic enough to serve when hosting a brunch…love it!

  • So happy to read this recipe! I, too, don’t enjoy a bowl of oatmeal but I’ve had baked oatmeal in past autumns/ winters that I’ve enjoyed. But I usually start but cutting the sugar straight in half. Glad to hear that you’re of the same approach!

  • Annie

    Just made one this weekend and will be sharing it soon :)

  • Annie

    I’m guessing your thinking is right and that it’s not a prep in advance kind of thing, but I haven’t tried it. It’s really quick to through together though, just a few minutes of work.

  • This is perfect for us. My husband has decided to eat oatmeal each day and in theory this is great, but after a few days I’m bored with it. Perfect way to freshen up the routine!

  • Oh yes, steel cut oats are so much better than regular. I’m going to have to make this for my little man. He is turning into a regular fruit fiend and I know he would love it!

  • Oh my, this does look scrumptious! Cheers!

  • Does this work with steel cut oats too? I noticed the recipe calls for rolled oats, which I never eat. But I’d love a recipe like this for my McCanns steel cut oats!

  • Mary

    What would you suggest for children that don’t like bananas? Do you think I need to cross this recipe off, altogether, or is there a substitute that I can use?

  • Sarah

    YUM!!!!!!!!!! so excited about trying this :)

  • This looks delicious! It actually looks like a perfect dessert to me – I think I might serve it that way! I have developed a sort of addiction to oats and maple syrup, so this is right up my alley :)

  • Annie

    Please read the post for many other suggestions.

  • Annie

    Please read the previous comments, this question has been answered. Thanks!

  • This looks great! I’ve been craving oatmeal lately. Has anyone tried making anything like this ahead of time — prepping the night before and then baking?

  • This looks seriously awesome for a cold morning :)

  • Annie

    Please see the previous comments. It’s really quick to mix up and doesn’t need to be prepped in advance :)

  • Sarah

    Have you tried to reheat it? If so, how does it turn out?

  • Annie

    Please read the post :)

  • Kelli Jacobs

    What a fantastic recipe, Annie! I can’t wait to try it! I seem to have blueberries and cereal or yogurt or oatmeal for breakfast year-round. :) It’s been a while since I have visited your blog and the new format is beautiful! I like the addition of the FAQ section; it’s a great reference! Cheers and hope to see you again soon!

  • Mmm, this looks like a must-try! I’ve yet to convert to oatmeal in any form other than cookies, but this looks decidedly not soggy or bland! *Will make as soon as this heat breaks…*

  • kate C.

    Ok, I did read the post and the other comments/replies, but I didn’t see this question or answer. How many does this recipe serve? (in your opinion)

    When we make our normal on-the-stove oatmeal with old-fashioned oats and milk (not water!) we usually use 1/2 c. of oats and 1 c. of milk per person… but our family eats hearty breakfasts.

  • Annie

    I don’t typically put servings on recipes like this because they vary so widely from person to person. Usually I just recommend reading the ingredient list and estimating for yourself based on how you know your family eats. Enjoy!

  • Claire

    I’ve been seeing so many great posts adapting recipes from this cookbook. That is usually a sign that I need to add the cookbook to my collection. This reminds me of a healthy muffin. ;-) Thanks, Annie!

  • Terrific! You could totally use this for company too!

  • I love porridge and I’m thinking that having breakfast with this baked oatmeal just may be my new winter go-to morning meal. Looks delicious.

  • Kate

    who cares about how this tastes, it’s in my oven right now and it is making my house smell AMAZING!

  • Bridget

    Some times I substitue coconut oil for butter and throw in some coconut flakes too. There are so many fun variations. I keep a premixed tub of the dry ingredients together because I have this so often.

  • liz

    this looks awesome!! Can i substitute the maple syrup for anything? it’s so expensive!

  • Annie

    Please see the FAQ page regarding substitutions. Thanks!

  • Love it! Makes me think of blueberry muffins

  • i’m obsessed with oatmeal! thanks for this new spin; I’ve never heard of baked oatmeal before! This will be awesome for cooking breakfasts on vacations away from home. Can’t wait to try!

  • Patti T.

    Baked oatmeal is a favorite item on a local restaurants menu. I will definitely have to try this. They vary the fruit throughout the year also.

  • mmmmm.There is nothing better than a nice bowl of baked oatmeal!

  • What a fabulous idea! Def have to try this. Perfect for fall too!

  • Yay! excited. :)

  • Wow this looks great! I have oatmeal for breakfast everyday and am always looking for new ways to have it..yum :)

  • Ann

    This looks amazing! I’ve been wanting to try a baked oatmeal for a while now. For the apple cranberry did you use fresh or dried cranberries? If so, did you cook them first? Thanks!

  • Annie

    Fresh, without cooking.

  • Jean

    Hi Annie! This looks yummy! For the apple cranberry version, did you just substitute the same amount for the bananas and blueberries, so 2-3 apples and 1 cup cranberries? Did you leave the cranberries whole? I’m looking forward to trying this!

  • Sabina

    No word of a lie, I’ve made this baked oatmeal twice already since you posted this! I’m not an oatmeal fan, but I’ve been trying different ways to prepare it to convert myself because it is so healthy. This recipe has done just that. Thanks for posting this Annie!

  • I love oatmeal…but haven’t tried it baked yet. This looks so delicious!

  • Stephanie

    Just made this with my little boy who loves to “help” me cook! We loved it. Although I made it this evening for tomorrow morning- he had a bowl and still wanted more before going to bed! Success, I say. I made a few minor adjustments- I used a scant 1/8 cup maple syrup, it was still plenty sweet for us. Instead of the butter, I used organic coconut oil, about 1-2 tsp on top. Thanks Annie! Love your blog!

  • Catherine

    Looks delicious. Do you think this would work okay to prepare the night before, leave it in the fridge and bake in the morning? The less to do in a busy morning the better!

  • Annie

    Please read the previous comments, this question has been addressed.

  • I love this recipe! Everyone in my family is a fan of oatmeal, and I’m constantly on the search for creative ways to eat it! This will surely be on my table in no time!

  • Annie

    Hi Jean, I don’t really measure the fruit when I make any of the variations. I just cover the bottom of the dish with fruit, add the oats, sprinkle with more berries and call it good.

  • Sue

    Too funny callye!! I was just looking at it thinking “I wonder how much peanutbutter to add… 1/4 cup?”

  • Christine

    The baked oatmeal was a great start to our Saturday, especially since we’re starting to get cooler weather. My 10 1/2 month old son just loved it!

  • Kim

    My boyfriend and I cooked this over the weekend. We used bananas and had blueberries that were picked right from the bushes at his summer lake house. This was fantastic and so delicious. I can’t wait to try this with other seasonal fruits. The possibilities are endless. We’re also both doing weight watchers and are able to fit this into our plan very nicely. Thanks for this great recipe!

  • Tara

    I just made this and my almost 2 yr old is devouring it. I put in a whole grated sweet potato, too, to get some veges in her diet. It is delish with it. Next time I might add an extra 1/2 cup milk and swap dark brown sugar for the syrup so it is a little more budget conscious. Thanks for this great reciepe!

  • Kerri

    I made this recipe this morning for a group of people at work and it was a huge success! I was tempted to double it, but I wasn’t sure of the cooking time or how it would turn out since I was making something new for other people. Have you ever tried doubling it, and if so, how much longer did you need to cook the oatmeal? Thanks!

  • Annie

    I haven’t but I think it would double easily. Just keep an eye on it. Enjoy!

  • hobo

    thanks for recipes!!!

  • Angela

    I doubled it this morning, we have a big family (4 boys) and I put it in a 9×13 baking dish, it was perfect size with leftovers. It did take about 10-12 min longer to cook, I just kept checking it after 35 min and that’s about how much time I added. Thanks Annie for the recipe…I love it and so did all my ravenous boys.

  • KaKi McKinney

    Josie, my daughter has just become vegan….oyvay! Anyway, I know she would love this. I know I can easily use soy milk, or another substitution. How do I substitute flax or pumpkin for eggs? Thanks! (or Annie if you know, would you answer?)

  • karina

    Instead of doubling it, you could make two flavors!

  • Amber

    I just made this for breakfast. It’s so good. I used apples and dried cranberries becasue it’s what I had on hand it turned out great.

  • I made this for my family the other day and everyone loved it! I modified it by elimating the oil and adding extra blueberries (I love lots and lots of fruit). Thank you for a healthy and amazing recipe! Any chance you have a cookbook coming out soon? If so I’d like to put in a request/suggestion of having the nutrition info listed next to each recipe. For a splurge I plan on trying one of the cheesecake recipes. Keep up the awesome work!

  • Karen

    2 things–first, I saw the picture you posted today…I don’t know how you can bake and cook so much and stay so thin! Second–I can’t wait to try this baked oatmeal. Have you ever tried something like this in muffin tins? I know you said it reheats well, but I’m wondering about freezing individual portions. Guess I’ll have to try that!

  • Annie

    I haven’t but it might work. The only way to know is to try it and see. Good luck!

  • Allison

    Fall has hit Seattle and I’m dying for the pumpkin version of this! :-) I’ve already made this 2 times this week and it’s a new household favorite!

    I just discovered your blog and am loving it! Thanks for the great ideas.

  • Ann

    Well, I have tried Baked Oatmeal before and although the recipe had received rave reviews DH and I really didn’t care for it. I came across your recipe yesterday and it looked promising so I gave it a try for breakfast this morning. Man was it GOOD!! Tastes like dessert rather than a very healthy breakfast.Now for the alterations that I made because I didn’t have everything on hand.
    I had 7 grain cereal rather than oatmeal.
    I used 2 honey crisp apples cored but left the peels on and sliced them. Added some dried Craisins. Added about 1 T of orange marmalade and cut the maple syrup amount in half. I had light vanilla yogurt on hand but no milk so I took half water and half vanilla yogurt for the liquid. (I also added about 1/2 cup additional liquid (water)). DH swears he is having another serving after dinner tonight. Yummmmmmm! Thanks!

  • Meg

    Hi Annie!
    I love your website and have made many recipes which are always received with rave reviews. I’ve even converted my meat and potatoes hubby to trying more vegetarian dinners with your black bean enchiladas! I LOVE this recipe for baked oatmeal – it is our new favorite breakfast. My little guy has a number of food allergies (eggs, tree nuts, sesame, peanuts). I substituted 1/4 cup of unsweetened applesauce for the egg and left out the nuts while adding more berries. I thought the result was delicious – and my son and hubby love it! I just thought this might be helpful for any other readers who are dealing with food allergies. Thanks for your blog – reading it always brightens my day!

  • Tami

    I love this recipe! Thank you so much for sharing it. I have made it three times already. One thing I like to do is turn the oven to broil for about three minutes at the very end. It makes the nuts nice and toasty (I don’t use pre-toasted), and I think it gives the top a bit of extra texture like a crust. Although you do have to keep an eye on it so it doesn’t get too toasty!

  • Morgan

    Thanks for this recipe! Made it this morning with blueberries and apples and my husband (who is not an oatmeal fan) loved it and I am looking forward to a tasty breakfast tomorrow. Perfect amount of sweetness from the maple syrup.

  • Jen

    Absolutely a must try! I’m an oatmeal lover and this was a real treat from my normal routine. I used a multigrain (rye, barley, oats, wheat) hot cereal from Trader Joe’s and substituted strawberries for the blueberries. It was a good way to use up some overripe bananas, too. Because my cereal was on the hearty side, I covered the dish for about 10 minutes while baking to ensure that it absorbed as much liquid as possible.

    The results were outstanding and between me, my husband, and two-year old daughter we finished the whole pan. I will definitely be making this again!

  • i have to try this thank you!

  • Sara

    This was SO good. My husband polished off a bowl of it for a snack Sunday afternoon after it came out of the oven, and I brought some for breakfast to work yesterday and today. Next weekend I’m making a double batch…

  • Melanie

    Kiddie approved! Made it this morning with frozen mixed berries – left out the nuts since my 1 year old hasn’t had them yet, and added a little wheat germ. She and I gobbled it up, and my older one couldn’t wait for breakfast but she did try it when it was done and said “Yummy!” I think this would also pack easy for a daycare snack :)

  • Hi Annie! I LOVED this recipe. I loved it so much that I’ll be blogging it about it tomorrow (with nutritional information listed)…linking back to your post, of course. Thank you so much for all the good recipes, tips, and overall feel of your blog. It’s definitely one of my favorites.

  • Andie

    Made this morning and loved it! I am looking for healthier recipes and this hit the mark. I actually substituted the maple syrup for honey and it came out just fine. I will also be substituting the whole milk for skim and will be working on a substitute for the butter. I love the fact that I can make this in advance and portion it out for a quick breakfast during the week. I also love that I can change up the fruit options to keep it different. I am really happy I found your site and can’t wait to try out some of your other recipes.

  • Kristin

    I have a double batch in the oven right now. Can’t wait to try it! It smells amazing! Love your website!

  • Jennie Mauer

    Have you tried doing this in a slow cooker? Thanks!

  • Anonymous

    No, I don’t have a slow cooker.

  • Nitakay1

    Oh man! I so wanted to make this, but no syrup. Grrr. Can’t wait to try it.

  • Maggie

    I made this last weekend and it was delicious, but a little dry for reheating. We ate most of it on the first day anyway. I might add a little more milk next time.

  • Gran H

    This looks really good. I like that it doesn’t have any sugar but a bit of syrup for sweetness. Shall try this when I get back home.

  • Anonymous

    I do always add a bit of milk when reheating.

  • Jacquie

    I eat oatmeal almost every day, especially in the winter. I love this your version. I’ve adapted several different versions of oatmeal recipes and make them in the crock pot. I do use quite a bit of liquid, milk for protein, but can also use water or soy. I use 3 cups of liquid to 1 cup of steel cut oats. The pumpkin version is my favorite and it is truly a “comfort” food that is good for you!

  • Betsy Gustafson

    Hi Jacquie,

    I am starting to really get into oatmeal. Would you consider sharing how you make it with pumpkin? Thank you,


  • Anonymous

    Betsy, I actually have a baked pumpkin oatmeal available on the blog. You can find it via the search bar/recipe index.

  • This is so delicious and easy! This cookbook is one that needs to join my collection. And, for those wondering, I swapped in steel cut oats and made no changes to the recipe, and it turned out perfectly.

  • Hey Annie, would you reccomend substituting molasses for the maple syrup? Or do you think that would be weird? Too strong, perhaps?

  • Anonymous

    I don’t think that would taste very good, probably too strong. I’m not big on substitutions anyway.

  • Debbottoni

    I make a batch and after baking I put into individual glass containers and freeze. I love it!

  • Emily

    Delicious! Almost like dessert! My family loved it.
    Thanks for an amazing recipe!

  • Wendy

    How many people does this serve? I can’t wait to try it…

  • Anonymous

    About 4.

  • Dgooch918

    I can’t find other reviewers that commented on prepping the night before..did u figure it out?

  • Sarah McCarthy

    If you don’t have or like maple syrup, honey would probably be a better substitute. Or leave it out and sprinkle a bit of brown sugar over top (if you need anything)

  • Tgblakely

    Making this again this morning. I had first gotten the similar recipe from Whole Foods. Awesome! My “tweaks” include using maple-flavored agave instead of syrup, and I like to serve warm with a dollop of greek yogurt on top. I also just mix all ingredients together in bowl–no layering–then bake in a stoneware pie pan, and cut into 6ths. The wedges can be wrapped in plastic wrap and carried to work in lunch bag. Reheat (or not) for an awesome morning break :) Leaving out bananas this morning–but throwing in a few strawberries. gail

  • Kate

    I made this yesterday and we all loved it. Thanks for a wonderful recipe! I plan to try your other flavor combinations!

  • This recipe is literally my new favorite! I love how easy AND delicious it is. Plus my baby boy is starting to eat finger foods and this is perfect for him. Especially because blueberries appear to be one of his favorite things! I even went so far as to mention it, and your blog, in a post of mine. Thank you for introducing me to this delightful dish. ;)

  • Faye

    Hi there, I have attempted this recipe two times now and both times, my bake has come out with curdled custard in it! Please help! I tried it the first time with soy milk and it came out curdled and the next time I tried with Fat Free Milk and the same issue occured again! It looks great (just like your photo :)) however once I cut into it, there are tiny little milk curdles in there and it is just not very appealing to the eyes. I have to say though, that I ate it both times and it tasted absolutely delish! How can I avoid the milk/egg mixture from curdling while it bakes? Is it the baking powder that is too acidic?

  • annieseats

    I’m guessing it’s actually bits of egg, not curdled milk, that you are seeing. I think you just need to whisk the liquid mixture more before you add it. I have made this more times than I could count and I’ve never had anything like that happen.

  • Faye

    Thank you! That could very well be it. Can’t wait to try it again with the proper amount of whisking! It’s an absolutely delicious recipe!

  • Dstark1981

    Can you use quick oats for this? I’m dying to try this tomorrow morning! All I have on hand are quick oats or steel cut oats….

  • annieseats

    I think someone else has had success with steel cut oats – you might want to look back through the comments. I don’t think instant would work. Enjoy!

  • Debbie

    I make this with honey and it is wonderful!

  • Tina

    I love love this recipe! Thank you for sharing!

  • Tracy

    I found your recipe via Pinterest. Can’t.Stop.Making.It!!! I don’t even like oatmeal…seriously. I love this recipe, so thanks for posting.

  • Ray

    I love this :) I made it traditional Annie style-no walnuts/any kind of nuts in the mix! I’m actually surprised there wasn’t “(optional)” next to walnuts in the recipe. Maybe I’ll actually incorporate nuts next time.

  • Runlikeagirl2012

    I would have to double or triple since four would only take care of the hubby…LOL Trying to get the family to eat healthier :D

  • I’m just about to post this, and it made me think of how we had it when I was there visiting. I miss you!

  • Mindy8478

    I made this for a Ladies coffee this morning and we have a gluten-free/dairy-free/nut allergic family in the neighborhood so I made this with no egg, and rice milk instead of regular and no nuts and it was still amazing!!! I can not imagine how good the regular version is. Can’t wait to try the “real” thing:-)

  • Kalane

    I could go on and on about how great this is!! I’ve been making this weekly for the past 6+ months, and it is absolutely the easiest and most satisfying breakfast. It’s a great way to use up those berries that have sat in the fridge a day too long. I have used the one minute rolled oats and they work fine. I also add wheat germ and some flax seed for an extra boost. When I don’t have maple syrup on hand I’ve used honey or agave – both with amazing results. Thank you Annie, you have made breakfast that much more enjoyable!!

  • Holly Beall

    Mine ended up quite wet… maybe because I used frozen berries? I cooked it for 35 minutes, and it looked done. I went to get some and it was soppy, so I reheated the oven and cooked it another 15 minutes.

    And… I just took a bite. Amazing. Seriously. Way worth the extra effort.

  • annieseats

    Yeah, frozen berries often do that. Glad you enjoyed it!

  • Lindsey

    Just made this baked oatmeal this morning with raspberries and bananas! It was easy to make and a delicious deviation from the normal bowl of cheerios! Thanks Annie!

  • AmyT

    Mmmmmm I’m eating it right now and loving it :)

  • Aubrie

    I made this using sauteed cinnamon apples in place of the bananas and blueberries, and it turned out fantastic, almost like a healthy apple crisp for breakfast–can’t go wrong with that! I’m excited to try it with the blueberries and bananas next!

  • Thank you for your comment! I was wondering about swapping steel cut oats, since that is our preferred oat. :-) Can not WAIT to make this!!!!!!!

  • Alyssa

    I made this for people at work and it got great reviews! It was all gone!

    When making it I screwed up and only waiting about 5 minutes for the butter to cool before pouring it into the milk. This caused the butter to harden on the surface in little bits. I scraped these off the surface, threw them away and melted another 2 Tbsp of butter and let it cool longer before adding it to the milk but it happened again. I might not have waited long enough for it to cool? I was in a rush! I didn’t have time to try again so I crossed my fingers, stirred it together and used it! When baked, the oatmeal tasted great so I don’t think it affected anything?

  • Cj

    The butter’s going to melt in the oven, anyway, so it wouldn’t really matter! I used cinnamon dusted apples (3) and frozen cherries….oh and I added a little molasses.

  • Rebecca Henrich

    Also, if you whisk the milk while you’re adding the butter it helps temper the butter and keep from clumping as dramatically. =)

  • Mrs. Smith

    I’ve made this thrice now, doubling it twice. It’s wonderful and very versatile! As an added bonus, it’s just dry enough for my almost-two-year-old daughter to eat with her fingers without making much of a mess, though she can eat it with a fork, too. If there’s any leftover, it saves very well and reheats great in the microwave for 30 seconds or so. The oven would probably work, too, but I haven’t tried it.

    The biggest changes I’ve made is using quick, minute oats all three times, baking for only 20 – 25 minutes and covering the dish, though I’m not sure if the cover helped or not. I’ve omitted the egg once without noticing any difference, reduced the butter by half, and replaced the maple syrup once (because it’s so expensive) with 2 TBS sugar, either white or brown. It turns out great every time no matter how many changes I make. This recipe has already become a favourite. Thank you, Annie!