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Baked Oatmeal Recipe – Family Size

Baked Oatmeal Recipe - Family Size!

After publishing the Single Serving Baked Oatmeal recipe almost three years ago, I’ve received many inquiries about a possible family-friendly version that yields more than one serving.

Since simply multiplying every ingredient in a recipe for a larger serving doesn’t always work, I had to play around with this one for a while. But I love the final results. And even if you’re a single lady, you can still make today’s baked oatmeal recipe.

Leftover oatmeal servings freeze really well… so you’ll never again have to worry about breakfast on rushed mornings!

Classic Baked Oatmeal {yields a large amount and leftovers freeze really well}

The convenience of knowing you can have leftover baked oatmeal whenever you want is so fantastic I’m not sure I’ll ever make the single-serving version again!

Baked Oats

Baked Oatmeal Recipe – Family Size

Baked Oatmeal Recipe – Family Size

Yield: Makes 8 rectangles or 16 squares
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 4 cups rolled oats (320g)
  • 1 tsp salt
  • 1/4 tsp uncut stevia OR 1/2 cup pure maple syrup
  • 2 2/3 cups applesauce (640g)
  • 1 1/4 cups milk of choice or water (reduce by 1/2 cup if using liquid sweetener above)
  • 1/4 cup oil OR more milk of choice or water
  • 2 tsp pure vanilla extract
  • optional cinnamon, mini chocolate chips, shredded coconut, raisins…


Baked oatmeal recipe: Grease a 9×13 rectangular pan and set aside. Preheat oven to 380F. In a very large mixing bowl, fully stir together all dry ingredients, then add all remaining ingredients. Transfer to the pan, smooth down with a spatula, and bake 28 minutes, broiling the final minute if desired. Then, keeping the oven door CLOSED, turn off the heat. Leave the pan in the closed oven for another 25 minutes. When the time is up, remove from the oven. Cut into bars or squares, and top with syrup or coconut butter or whatever you wish! Leftovers should be stored in the fridge, or freeze for up to a month. They freeze really well! I like to take one from the freezer and put it (covered) in the fridge the night before I want to eat it for breakfast.

*View Baked Oatmeal Nutrition Facts*

Question of the Day:

Are you a fan of leftovers?

I love leftovers and will often double or triple a recipe just to have extras to put in the freezer for a rainy lazy day. Soups, stews, chili, and even cookies… they are all portioned out and placed in the freezer. The only problem is that the freezer is barely big enough to hold it all!

Chocolate Brownie Cheesecake Ball

Link Of The Day: Chocolate Brownie Cheesecake Ball

Stay tuned… Next week will reveal an exciting new CCK blog feature. It’s something else that readers have been requesting for a long time!

Published on September 25, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

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  1. sam says

    Hello Katie.
    Thank you for your website work and creativity. Question on this recipe about the calorie count if it is made as the sugar free option. What would it be?

    • shan says

      it appears as though it is already calculated using the sugar free (and oil free) option. if you made it using the maple syrup it would have 125 calories and 10g sugar per serving.

    • Lauren says

      Reporting back: It was delicious! The kids devoured their servings and even my husband gave it his thumbs up of approval. I followed the recipe exactly and was very happy with the results.

      Thank you!!! 🙂 🙂

  2. Sana says

    Gorgeous photos, and as a mom of three I will be trying the recipe. I usually skip over the single serving recipes (except for your chocolate mug cake. Love that one!)

    Thanks for all your hard work. We use your recipes often.

  3. Vicki says

    Hi Katie,
    I’ve been looking for a baked oatmeal recipe and I’m looking forward to trying this. Can you tell me how many liquid stevia drops to use instead of the maple syrup. Thanks.

  4. beth says

    I simply treat your breakfast cupcakes as individual servings of baked oatmeal, freezing what I won’t get through in a week. These are a staple for my husband and I (and now our 8 month old). Fantastic stuff.

  5. Hailey says

    I can’t wait to try this; looks like a great fall breakfast. I am a big fan of leftovers!! We are always eating leftovers!! 🙂

  6. Jeni says

    Katie, I’ve noticed you use pure maple syrup on a couple of your recipe’s. I don’t particularly like the taste of Stevia…is there another substitute for either one of these ingredients I can use? I would love to add maple syrup but we don’t have PURE maple syrup in Ecuador only the fake stuff… 🙁 Would love if you could help with this. I love your recipes…follow you on instagram too!
    Thanks! TC

  7. EVA says

    Leftovers are a godsend for me as college lunches and dinners for the four nights a week when I’m too drained to make anything. I’ve also begun “take-out Tuesday” to give myself a break from cooking- but I ALWAYS choose the healthy places, I swear! My stomach wouldn’t be able to fare a Chipotle bowl every week.

  8. Sadye says

    Oh man, I love leftovers and bulk cooking. It boggles my mind that some people *don’t* want to take home food from restaurants that they didn’t finish but that they did like.

  9. Leslie says

    I could totally do this for breakfast! I love it because I could bring a square all week and make them on Sunday nights. I’ve pinned this, thanks for sharing!

  10. Ella says

    Hooray for leftovers! This looks great, Katie, I might make it while my cousin is in town this weekend. Thanks for sharing! By the way, I put up the first video I’ve edited with Final Cut Pro (uber fancy video editing software) and shot in 1080p on my YouTube channel the other day and it would mean so much to me if you would take a look, Katie! I really admire your food photography skills and I worked really hard on getting the shots for this video perfect. Here is the link if you’re at all interested:
    Thanks for the recipe and consideration of watching! I hope you have an awesome day 🙂

  11. Aashna says

    Hey Katie! You know what you should do?? You should make a yogurt sauce like the stuff they dip pretzels in but make it healthy and drizzle it over the oatmeal bars to make it a fun 4th of July breakfast!! Let me know what you think!

  12. Robin says

    SO happy you created a family size! Thank you! Looking forward to more baked oatmeal recipes that serve families. 😉 (hint, hint…)

  13. Heather @ Shards of Lavender says

    Katie, thank you for taking the time to test this recipe out:) I’ll be trying it out for my family this weekend. Have a great day!

  14. Mrs. O. says

    Thank you for this recipe! I have one that has eggs and a whole stick of butter in it that I no longer want to use since going plant based.

  15. Justin says

    This is perfect! I’m gonna make this for my family when I go home for fall break in a few weeks to celebrate us all together.

    I usually don’t have enough self control to make intentional left overs…I just end up eating the rest as a late night snack…oops.

    Hope you are doing well. I’m assuming I could sub peanut butter for the oil in this recipe as I’ve done it before with your single servings (would be great with chocolate chips! more like a dessert!!)

  16. Tracy says

    Thank you for posting the “Family Size” recipe! We have 4 kids and we are always making “something from Chocolate Covered Katie” for dessert! I usually to quadruple your recipes (or more) to make sure there is enough yummy goodness to go around! Keep the yumminess coming!

  17. Maura-Leigh says

    I can’t wait to make these! Is the quantity of maple syrup for stickiness as well as sweetness? I’d like to reduce the amount of sweetness without making them bland. Thanks!

  18. Kaitlin says

    This is a great recipe!! I got into the autumn spirit and used canned pumpkin instead of apple sauce and added pumpkin spice. It turned out great! I always love your recipes!

    • Melissa says

      Great minds. I thout this would work as I was mixing up the ingredients per the recipe. So glad to know it’s yummy, too!!

  19. Paula says

    Could this be made using the same amount of mashed bananas in place of applesauce like your other recipes? Or would I then need to lower/omit the added sweetener?

    • Unofficial CCK Helper says

      You can always experiment! Katie can only vouch for substitutions she’s tried, but if you try it, be sure to report back!

  20. Ann says

    I just had to get back here and thank you for this wonderful recipe. It is so perfect for a busy college student like me! I made it more than once already, once adding 4 tsp cinnamon (it ended up tasting quite apple-pie like!) and another time going crazy with several different add-ins (molasses, chopped pecans, chocolate chips, finely shredded coconut). I absolutely love the texture, too–it almost gives me the illusion of eating cake, which somehow manages to satisfy my never ending craving for sweets. Love love love love it!! Thank you so much!

  21. Ann says

    I already commented on this post, but I wanted to pop in again and share what I thought was a brilliant flavor variation for this recipe. When I first tried this baked oatmeal, I noted that the applesauce gave it a slight apple flavor. I just picked up a package of Celestial Seasonings Caramel Apple Dream tea, and an idea struck me. Why not turn this recipe into caramel apple baked oatmeal?? I’m thinking of heating around 4 tea bags with the amount of milk called for in your ingredients, adding lots of cinnamon and apple pie spice, and adding some caramel extract to intensify the flavor. Just the thought is making me hungry….I would go whip it up now, but I have soooo much oatmeal in the freezer and I’m the only one eating it……

  22. Olivia Grace says

    I combined this recipe with the pumpkin one and had it for Thanksgiving breakfast… I have almost two weeks of breakfast in my freezer right now and I’m so excited 🙂 What a yummy recipe!!! How long will they last in the freezer?

  23. Anna says

    Hi Katie! I was craving chocolate cake but didn’t want to eat something with flour, so I turned this recipe into luxurious chocolate baked oatmeal! I used 3 2/3 cup water (didn’t have milk; still turned out so rich and chocolaty!!), 8 oz Tofutti cream cheese instead of applesauce, 2 tbsp oil instead of 1/4 cup, a little more salt, 1/3 cup xylitol, a little stevia, 1/3 cup Dutch cocoa, a hefty drizzle of Hershey’s Simple 5 syrup, and 2 eggs. I put all the ingredients minus oats through the blender, then mixed them with the oatmeal. The rest I followed according to the recipe. OMG how can I describe how amazing that tasted!! Holy moly!

  24. LKS says

    Thank you Katie! I just discovered your site and my husband loved your healthy chocolate chip cookies 🙂 For this recipe I used unsweetened applesauce in the amount recipe states, 1/2 cup brown sugar instead of maple syrup (don’t like maple flavor), and almond butter as a direct swap for the oil. Turned out amazing, but so sweet for me it is like dessert – I guess due to all the applesauce. May try it with 1/4 cup brown sugar next time or eliminate entirely. Can’t wait to try your other recipes!

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