Oh baked oatmeal, how do I love thee? Let me count the ways… There’s Cranberry Apple, Banana Bread, Lemon Raspberry, Pumpkin Pie, and let us not forget Blueberry Banana. With each flavor I fall deeper in love with your warm, filling, and flavorful breakfast ways.
In this version, rich walnuts and warm cinnamon compliment small bits of naturally sweet chopped dates to create a perfect breakfast for cold winter mornings. As usual, this baked oatmeal is a breeze to whip up and is enough to provide you with easy-to-reheat breakfasts for the rest of the week. Just portion the oatmeal into single serving containers after baking and refrigerate until ready to eat. It can be enjoyed cold or warmed quickly in the microwave… because who wants to get out of bed early enough to prepare breakfast when it’s all cold out but toasty and warm under your covers? Not me.
People often mistake the baked oatmeals for being crunchy based on the pictures, but it’s soft, almost like a bread pudding. Not gooey like regular oatmeal, but not hard. The edges get a little chewy like the edges of baked brownies, but overall it’s pretty soft… soft and totally delicious!
Cinnamon Date & Walnut Baked Oatmeal
Cinnamon Date & Walnut Baked Oatmeal
- 1 1/2 cups plain yogurt ($0.75)
- 2 large eggs ($0.34)
- 1/2 cup brown sugar ($0.16)
- 1 tsp vanilla extract ($0.28)
- 1 tsp cinnamon ($0.10)
- 1 tsp baking powder ($0.06)
- 1/2 tsp salt ($0.02)
- 1 1/2 cups milk ($0.56)
- 1/2 cup dried dates ($0.88)
- 1/2 cup walnut halves ($1.92)
- 3 cups old-fashioned rolled oats ($0.51)
- Preheat the oven to 375 degrees. In a large bowl, whisk together the yogurt, eggs, brown sugar, vanilla, cinnamon, baking powder, and salt. Once the mixture is whisked smooth, add the milk and whisk until smooth again.
- Roughly chop the walnuts and dates until they are in small pieces. Add the walnuts, dates, and rolled oats to the milk mixture. Stir until well combined.
- Pour the oat mixture into a 8x8 or 9x9 inch casserole dish coated with non-stick spray. Bake in the preheated oven for 45 minutes, or until the center is no longer wet.
See how we calculate recipe costs here.
Step by Step Photos
Preheat the oven to 375 degrees. In a large bowl whisk together 1 1/2 cups yogurt, 2 large eggs, 1/2 cup brown sugar, 1 tsp vanilla extract, 1 tsp baking powder, and 1/2 tsp salt. It’s easier to whisk together these thicker ingredients first and then add the milk later—less splishy-splashy.
Once that mixture is smooth, pour in 1 1/2 cups milk and whisk again until smooth.
I used about 1/2 cup of walnuts and 1/2 cup of dried dates. I bought both from the bulk bins at the grocery store so that I wouldn’t have “leftovers” of each. I like to buy just what I need.
Give them a rough chop. Smaller pieces mean you’ll get some in each bite… but you don’t want the pieces to be so small that you don’t notice them when eating.
Add the chopped walnuts and dates, plus 3 cups of old-fashioned rolled oats to the milk mixture. Stir it all up good.
Pour it into an 8×8 or 9×9 inch casserole dish (coated with non-stick spray for easy clean up). The oats don’t really expand at all while baking, so it’s okay if your dish is a little more full than mine (this is a 9×9 inch dish).
Bake for 45 minutes, or until the center is no longer liquid. Eat it warm or refrigerate it for the rest of the week. :D
I like to pour a little cold milk over top. YUM.
Can you use Greek plain yogurt?
You can use Greek yogurt, but swapping it may slightly affect the flavor and texture of the recipe. Greek yogurt contains more protein and less sugar. It also has a thicker consistency, more like sour cream than plain yogurt. If possible may want to use slightly less than what’s called for and thin it out slightly with a couple of tablespoons of milk or cream to make the full 1 1/2 cups. ~Marion :)
Very tasty! I used some applesauce in place of about half the yogurt. This will be great to warm up on these cold winter mornings.
Am I losing my mind here or did you have a recipe for soft date bars? I have your cookbook & I have searched both it & your site, but can’t find it. Plz help? I cook almost exclusively from your site. You’ve helped me so much w/finding recipes I can cook after getting home from a busy day @hospital. Thanks!
Hi Cassie! Unfortunately, I don’t think that recipe was mine. :)
I made a half recipe with pecans baked for 40 min at 375 and it was excellent.
Is there calorie / macro information from your recipe. As it is with no modifications?? yes I am trying to make it healthy…lol…thanks
Just made this – absolutely delicious. It made my apartment smell incredible. I replaced the brown sugar with honey and the walnuts with pecans, although I think I’d prefer walnuts – I just didn’t have them on hand. Perfect recipe for a rainy night. Thank you!
I love all of your baked oatmeal recipes. Why yogurt in this one compared to the others? Can I replace it with milk?
The yogurt here actually takes the place of the fruit puree that is in most of the others. It provides moisture, but keeps everything thick. You can substitute it with mashed bananas or apple sauce and that would work great! :)
Can I substitute almond milk?
I haven’t tried it, but many readers have commented that soy milk works just fine, so hopefully almond milk would too.
This was awesome! I didn’t have an 8×8 or 9×9 pan, so I used my 9×13, and decreased the cooking time to 37 minutes. Also added a 1/2 of raisins to the mix as well. Came out wonderfully!
I added raisins to this and that added sweet juiciness was wonderful.
Could I put this in the refrigerator the night before and bake it in the morning?
I haven’t tried that, but it should work. You may need to add some extra cooking time since the oats will be very chilled when going into the oven.
Just made this with figs instead of dates….amazing!
That sounds awesome!
Beth, I LOVE your website! My husband and I eat at least one of your recipes every week, and I eat this baked oatmeal almost every morning for breakfast. Just wanted to share that I think it is impossible to mess it up; this week a friend came over while I was baking my latest batch and I got caught up talking to her on the patio, out of earshot of the kitchen timer. The oatmeal cooked for an hour and a half (maybe more!) instead of 45 minutes and while a little drier than usual, still tastes delicious! Keep up the good work :)
Is it okay if I just use egg whites instead?
Yes, I think that would work. It will be slightly less rich, but I bet it will still be great!