The simple baked oatmeal recipe is the basic recipe you’ll make over and over again. It’s low cost, nourishing, and hearty. What makes it unique? It’s topped generously with steamed milk.

Simple baked oatmeal with steamed milk. A super cheap recipe that's nourishing and filling!

My #1 tip for saving money on food is to identify low-cost foods you enjoy, and to start incorporating more of them into your diet in unique ways.

This recipe for baked oatmeal is the epitome of that advice: Oatmeal is one of the most budget-friendly foods out there. And this is a unique way to prepare it that’s delicious in its simplicity yet completely customizable.

Money-saving tip: Try this recipe and if you like it, start adding it to your breakfast rotation.

Simple baked oatmeal: Topped with steamed milk and pomegranate arils, or your choice of fresh fruit.

Simple Baked Oatmeal: What You’ll Need

The basic ingredients for this baked oatmeal are easy to find and low cost:

  • Old-fashioned oats (Quick oats will work in a pinch, but avoid steel cut oats)
  • Brown sugar
  • Cinnamon (Or pumpkin pie spice)
  • Baking powder
  • Salt
  • Milk (Use 2% or whole milk for the best flavor. Plant-based milks will also work.)
  • Butter
  • Eggs
  • Vanilla extract

These simple ingredients come together beautifully in a dense, lightly sweetened baked oatmeal.

Customize Your Baked Oatmeal

You can add additional ingredients like chopped nuts, berries, bananas or chocolate chips to customize.

But the magic happens when you serve this, warm from the oven, with steamed milk on top. This brings it from a good breakfast to something that’s nearly dessert-worthy. Trust me on the steamed milk!

(See recipe, below, for instructions on how to make frothy steamed milk at home.)

Simple baked oatmeal: The basic recipe you need that is low cost and hearty.

The Cost: $3.75 Recipe/$.46 Per Serving

This is such an affordable recipe. The basic ingredients (minus any add-ins you might choose to add) costs just $3.75 for 8 servings. 

If you choose to add berries, nuts, chocolate chips, or another add in – or if you choose to add lots of toppings for serving – the cost will increase.

But no matter how you cut it, this is a very budget-friendly breakfast recipe.

Simple baked oatmeal recipe: The basic recipe you'll make over and over again!

A Great Make-Ahead Breakfast

Make a batch of this baked oatmeal and eat it throughout the week. 

You can reheat it in the oven or microwave, or eat it cold. It’s delicious either way.

More Cheap Oatmeal Breakfast Ideas

This is one recipe to help you start incorporating more low-cost, delicious oatmeal into your diet. Here are some other affordable oatmeal breakfast recipes you might want to try:

Props to Cottonwood Coffee in Brookings, South Dakota, for introducing me to the idea of topping baked oatmeal with steamed milk.

Simple baked oatmeal: Topped with steamed milk and pomegranate arils, or your choice of fresh fruit.

Simple Baked Oatmeal

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

There are a couple of easy methods to make steamed milk at home:

1: Place desired amount of milk into a glass jar, cover, and shake until milk is foamy. Then, take off the lid and microwave until milk is warm. The froth will remain.

2: Warm milk in the microwave and use a frothing wand to foam the milk.


  • 1 1/2 cups milk (2% or whole)
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (or pumpkin pie/apple pie spice)
  • 1/2 teaspoon salt
  • 3 cups old fashioned oats (or quick oats)
  • Steamed milk, for serving


  1. Preheat oven to 350F. Spray non-stick cooking spray into an 8x8-inch baking dish.
  2. In a large mixing bowl, whisk together the milk, eggs, brown sugar, melted butter, baking powder, vanilla, cinnamon, and salt.
  3. Add oats to liquid mixture. Pour into prepared baking dish.
  4. Bake for 30 to 40 minutes.
  5. Top with steamed milk and fresh fruit, if desired.


Recipe adapted from Cooking Classy

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