This overnight soaked baked oatmeal recipe is one of our favorite breakfasts and is perfect for busy mornings. It’s simple to mix up the night before, so you can quickly put a hearty, nourishing meal on the table the next day. I’ll also share a few different ways to serve baked oatmeal, making it an ideal make-ahead breakfast for the whole family.
If you’re looking for a quick breakfast that reheats well and actually keeps everyone full, this recipe is for you.
For more Breakfast ideas, be sure to check out my Easy Homestead Breakfast Frittata Recipe, Redbud Scones Recipe with Fresh Foraged Spring Flowers, and Healthy Blueberry Melon Smoothie Recipe!
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Baked oatmeal is a healthy breakfast option for busy families. As a large homeschooling family, we spend a lot of time in the kitchen. Most mornings we have time to linger at the breakfast table; however, once a week on our town day, we need something quick, filling, and easy to reheat. Enter soaked baked oatmeal. Of all the oatmeal recipes we’ve tried, this is our favorite way to make it, and I hope you love it too.
The Benefits of Oats
Old-fashioned oats are a staple ingredient that most homesteaders should have in their pantry. This humble cereal grain is highly nutritious when prepared properly and relatively inexpensive. Oats are a good source of vitamins, minerals, fiber, and antioxidants. But not all oats are created equal—or, in the spirit of Animal Farm, “some oats are more equal than others.”
Before I got married and had children, my main exposure to oats came in the form of little instant oatmeal packets—empty into a bowl, add water, and microwave.
Oh how things changed a few years into my journey as a homemaker!
One of the most defining moments for me when it came to meals and food preparation was reading Nourishing Traditions by Sally Fallon. Her discussion of traditional food preparation methods—and the conviction with which she writes—completely changed the way I thought about food. She talks extensively about the benefits of soaking, sprouting, and fermenting foods. Grains, in particular, benefit from these methods because they are high in phytic acid, which can interfere with mineral absorption.
By soaking grains overnight, their nutritional value is improved, and the breakdown of gluten begins, making them easier to digest for many people. Grains can be soaked in water with a small amount of added acid. For oats, I prefer using yogurt, but kefir, lemon juice, or liquid whey work just as well.
Oats do not naturally contain gluten, but they often come into contact with other grains during processing. If you are sensitive to gluten, it’s a good idea to buy certified gluten-free oats.
The Different Types of Oats
There are several different types of oats available. All of them come from whole oat kernels, but they are processed in different ways.
Old-fashioned oats, also known as rolled oats, are the most common. This is typically what people think of when they hear the word “oats.” They are lightly steamed and then flattened, or rolled.
Instant oats are steamed longer until they are partially cooked, then dried and rolled thinner than old-fashioned oats. This extra processing allows them to cook much more quickly.
Steel-cut oats are made by cutting the oat kernel into two or three pieces. They are the least processed option but also take the longest to cook.
Any of these types can be purchased as certified gluten-free oats, meaning they are processed on dedicated equipment and do not come into contact with wheat or other gluten-containing grains, reducing the risk of cross-contamination.
Where to Buy Oats
Oats can be found in the cereal or baking aisles of most grocery stores, health food stores, and food co-ops. As a pantry prepper, I prefer to buy oats in bulk—specifically 50-pound bags from Azure Standard.
If you’re not familiar with Azure Standard, it’s a natural food co-op based in Oregon that partners with organic farms in the U.S. and around the world to provide high-quality food at affordable prices. They offer community drop locations across the country, where orders are picked up once a month.
Azure Standard is an excellent option for large families or anyone who values keeping a well-stocked pantry. I began shopping with them about 15 years ago after we moved to the country. At the time, the nearest grocery store was 45 minutes away, and with a two-year-old and a newborn, I wanted to limit trips as much as possible. We’ve been shopping with them ever since.
Why You’ll Love This Soaked Baked Oatmeal Recipe
This soaked baked oatmeal is one of those recipes that works just as well for busy mornings as it does for slow weekends.
Ingredients for Soaked Baked Oatmeal:
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Ingredient Notes
Toppings & Add-Ins
Overnight soaked baked oatmeal is a wonderful base recipe with plenty of room for variation. You can customize it with different toppings or mix-ins to suit your family’s tastes. My favorite addition is blueberries, the children love chocolate chips, and Ryan prefers his oatmeal loaded with protein in the form of nuts and seeds.
After baking, we like to add kefir, yogurt, or fresh cream to our bowls for extra richness.
Sweeteners
For the sweetener, I like to use raw cane sugar. You can also substitute brown sugar, honey, coconut sugar, or pure maple syrup. This recipe is very forgiving, so feel free to use what you have on hand or what best fits your family’s preferences.
This recipe uses a moderate amount of sugar—enough if your toppings are sweet. If you prefer a sweeter baked oatmeal, feel free to increase the sugar to taste.
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For a quick, printable version of the ingredients and instructions, see the recipe card below.
How to make Overnight Soaked Baked Oatmeal (Step-by-Step)
- Measure the oats into a large container with a lid.
- Add the yogurt and water and stir well to combine.
- Cover and let sit at room temperature for 8-24 hours (or overnight).
- The next morning, preheat the oven to 375°F.
- Grease a baking dish.
- In a small bowl, combine the sugar, baking powder, salt, and cinnamon.
- In another small bowl, whisk together the eggs and vanilla.
- Pour the egg mixture into the soaked oats and mix well.
- Add the dry ingredients, half at a time, stirring until fully incorporated.
- Pour the oatmeal mixture into the prepared baking dish.
- Add your desired toppings, and gently press them into the surface.
- Bake for 30–35 minutes, or until golden and set in the center.
- Serve warm, topped with kefir, yogurt, or fresh cream. Enjoy!
Recipe Tips
The oats need to be soaked for 8-24 hours (or overnight) before baking. The day or evening beforehand, measure the oats into a large container with a lid. Add ⅓–½ cup yogurt and 2¼ cups warm water, then stir until fully combined.
Traditional soaking is typically done at room temperature, but the oats can also be soaked in the refrigerator if preferred. Cooler temperatures may slow the soaking process slightly, but the oats will still soften and bake up nicely.
If you’d like to read more about traditional oat soaking methods, this article explains the process in greater detail.
The oat mixture should be thick and creamy, without excess liquid. If it seems too dry, simply add a bit more water. This step is largely a matter of personal preference. I like the finished soaked baked oatmeal to have a cake-like consistency, while others prefer a chunkier, granola-style texture, which requires less liquid.
The soaked oat mixture will have a mildly sour or tangy smell due to the yogurt and soaking process. This is expected and softens into a pleasant, balanced flavor once baked. If you prefer a sweeter flavor, adjust your toppings or sweetener.
Storage and Reheating
Additions, Substitutions, and Variations
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Easy Soaked Baked Oatmeal – Healthy Overnight Recipe
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Equipment
- 1 Large bowl or glass container (with a lid)
- 1 Large metal or wooden spoon
- 2 Small bowls
- 1- 9×13 Rectangular baking dish
Ingredients
Mix Up The Night Before
- 3 1/2 cups regular or quick oats
- 1/3 – 1/2 cup yogurt
- 2 1/4 cups warm water
Dry Ingredients
- 1/2 cup sugar (*see note below)
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon cinnamon
Wet Ingredients
- 2 eggs
- 1/2 teaspoon vanilla
Toppings & Add-Ins
- fresh or frozen blueberries
- dried cranberries or other dried fruit
- nuts
- coconut
- chocolate chips
Instructions
- Measure the oats into a large container with a lid.
- Add the yogurt and water and stir well to combine.
- Cover and let sit at room temperature for 8–24 hours (or overnight).
- The next morning, preheat the oven to 375°F.
- Grease a baking dish.
- In a small bowl, combine the sugar, baking powder, salt, and cinnamon.
- In another small bowl, whisk together the eggs and vanilla.
- Pour the egg mixture into the soaked oats and mix well.
- Add the dry ingredients, half at a time, stirring until fully incorporated.
- Pour the oatmeal mixture into the prepared baking dish.
- Add your desired toppings, and gently press them into the surface.
- Bake for 30–35 minutes, or until golden and set in the center.
- Serve warm, topped with kefir, yogurt, or fresh cream. Enjoy!
This looks delicious, I think I’ll make it this weekend!
Thank you, hope that you like it!
THIS looks delicious! Great weekday breakfast!
Thank you! It is a great option!
This looks tasty. Awesome process shots. The lighting is on point!
Thank you so much! I was worried there wasn’t enough light first thing in the morning.
This looks delicious! When you are soaking the oats overnight, do you put them in the fridge? Or leave them on the counter?
I leave them on the counter! Other recipes I’ve seen say to store them in the fridge because they usually have milk and/or eggs already added. You can definitely do this, but the yogurt/water combo at room temp allows for a better fermentation. I will update this in my instructions!
Looks so yummy! How long time you can store it in the fridge?
Thank you! I think it would be best eaten within 5 days of being stored in the fridge.
Love how colorful your pictures are, just beautiful!
Thank you so much!!
Your pictures make my mouth water, yummy!
Thank you Nikki!
These look delicious! Definitely saving for my next busy morning.
Thank you!
This looks delicious! Thanks for explaining phytic acid. I always thought one had to rinse the soaked oats (as one does with beans) in the morning and couldn’t figure out how to do this. Thanks for explaining! Can you link the book you read? It sounds really good!
You’re welcome! I will put a link in the post!
Looks yummy and easy! I’m looking forward to trying it one of these days. I’m sure my girls will love it!
That’s great, I hope they like it!
looks great! I love recipes like this that can easily feed a large family 🙂
Thanks Emily!
This looks and sounds so delicious and healthy! I’d go for the nuts and seeds version, I think. Never made baked oats and sure want to try it now!
That would be yummy!
This looks so good! I can’t wait to make it!
Hope you enjoy it!
yummy! We love oatmeal around here.
Us too- it’s so easy!
I’ll hopefully update later after eating.. but I did have a question. I soaked mine in vanilla honey Greek yogurt but later thought I should place in the fridge overnight since I don’t want to grow any food borne illness.. your post says you use plain yogurt but any whole milk would work.. would you use flavored Greek yogurt or would you say only soak at room temp with plain yogurt?
Flavored Greek yogurt is just fine – that will be very tasty! You can certainly put it in the fridge overnight if you’re concerned about leaving it on the counter. Personally, I have been soaking oats with yogurt and water at room temperature for years, and have never had any adverse effects. This process is a type of fermentation that I am very comfortable with, and that is one of the reasons why I like to make oats this way. I will try to add more information about that in my post soon. Some recipes of overnight oats call for milk and eggs, and I would definitely place those in the fridge.
It was definitely delicious! I added cinnamon, clove and netmeg and fresh white peaches from my in-laws tree. Both my kids and prayer group loved it! I’ll definitely be making it this way from now on. I do appreciate your response. I read the section on oats in the nourishing traditions section but didn’t find it very detailed on this.. I’ll look forward to any additional details you have on this or even other resources I could read up from that talk about this. Thank you! 🙏
Do you let the oats & yogurt & water sit at room temperature, or in refrigerator?
I let them sit at room temperature. I’ve seen some recipes that add the eggs in overnight, and if I did that then would definitely put in the refrigerator!
I am not sure why you give a recipe for 2 large pans. ????
We have a large family, so I started out posting my recipes for the amount we make. I am about to update them to reflect a standard size (ex. 1 pan) since I know a lot of people need a smaller amount than we do. Sorry for the confusion, and that the recipe wasn’t helpful because of the size!
This is such a healthy, hearty breakfast and one of our family’s favorites!