French Toast Baked Oatmeal

[This post was edited with new pictures on May 31, 2015.]

I’ve never, ever, ever been a pancake-and-waffle kind of person (unless we’re talking about my banana-oat waffles…). When it came to my brunch option of choice, I would always pick french toast. My mom would make it using English muffin bread, which gave it such an interesting taste. It’s hard for me to fathom using French bread or other fancy breads to make French toast because I’m so fond of the English muffin version (try it sometime!).

French Toast Baked Oatmeal - The Oatmeal Artist

French Toast Oatmeal is actually one of the first recipes I made on my own after I gave up the Quaker instant packets. I made it on the stove, and it matched the flavor so perfectly that it made me fall in love with making my own oatmeal. If I’m not mistaken, it was the first “homemade oatmeal” I ever made that I didn’t hate. 🙂

Maple Syrup

French Toast Baked Oatmeal

French Toast Baked Oatmeal by The Oatmeal Artist

This version, though, is baked (stovetop version coming soon!). And, because I hate preparing oatmeal that contains no produce, I also made a green monster oatmeal. Feel free to skip that part if it’s not your thing! I will admit, green monster baked oatmeal is significantly less attractive than its stove-top cousin.


French Toast (Green Monster) Baked Oatmeal

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup milk of choice
  • 1 cup (or more!) packed spinach (optional)
  • 1/2 tsp vanilla extract
  • 2 tsp pure maple syrup
  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt

How to make it:

  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
  2. With an immersion blender or in a standing blender, blend spinach with milk until it's smooth. (You may have to add your spinach in small groups, especially if you're using more than one cup).
  3. Pour into a bowl and add vanilla extract and maple syrup. Stir.
  4. Add oats, baking powder, cinnamon, and salt, and stir until combined with wet ingredients.
  5. If the mixture seems really thick, add about a tablespoon of water.
  6. Pour into the prepared ramekin and add another shake of cinnamon on top. Bake for 18-22 minutes.
  7. Top with maple syrup, or my maple nut sauce!


Click here to find the recipe for Maple-Nut Sauce, pictured below!


**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

9 Responses to French Toast Baked Oatmeal

  1. Abby says:

    I have to admit that I was extremely skeptical about this.. but it was so good! This is the third recipe I’ve tried of yours so far and I actually think this one has been my favorite! It really does taste like french toast! Fantastic recipe.

  2. Anonymous says:

    Out of spinach, but the oatmeal still turned out amazing!

  3. Lyndsey B says:

    Your updated pictures are so lovely, I am jealous!! I am actually far more of a pancake person (I love your oatcakes with blueberries!) but this recipe is delicious. I love sneaking veggies into my oatmeal whenever I can, and the maple syrup in this recipe masks the spinach perfectly. It’s so delicious, I love making this recipe as a Sunday morning treat.

  4. Kristin says:

    I wasn’t sure what to expect, but this was so good! My one tip, for non-vegans only natch, is to add an egg white to the liquid. It amps up the protein and adds to that whole French toast taste. My only issue is that my kids and husband won’t touch green oatmeal with a 10 foot pole… more for me. 🙂

  5. Christine says:

    I made this recipe this morning. It was my first attempt at green monster anything (I’m not really into smoothies). I baked the oatmeal for 20 minutes, but it seemed like it wasn’t cooked enough. I’m not sure cooking 22 minutes would have helped much. Is it necessary to use 1/2 cup of milk, because I noticed that your other baked oatmeal recipes use 1/3 cup? The oatmeal might also have seemed too liquidy because I used spinach that was on the verge of going bad. Spinach does get liquidy when it gets older.

    Fortunately, I decided to top this oatmeal with your maple nut glaze. It tasted heavenly! I loved how the maple and peanut butter blended so well with the cinnamon in the oatmeal. The glaze totally made this oatmeal. It transformed what could have been a disappointing baked oatmeal into a thoroughly enjoyable breakfast.

  6. Christine says:

    Okay, what am I doing wrong here? I made this again, and cooked it for the full amount of time. Instead of having a cake/muffin-like texture, the oatmeal fell apart easily. It still tasted delicious because the maple-nut sauce is phenomenal, but didn’t have the texture that I would expect for baked oatmeal. Is that how the oatmeal was for you? I’m hesitant to cook it longer, since the edges seemed almost overdone.

  7. Jamie DeVilbiss says:

    One: THANK YOU!!! All of your recipes can be EASILY converted to gluten free!!
    Two: How do I make some of these single serve recipes for say, a 8 x 8 or 9 x 9 pan?

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