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    Home » Recipes » Baking

    Baked Vanilla Oatmeal Custard

    Author: Lindsey Janeiro, RDN Published: Jan 30, 2017 · Updated: Dec 3, 2021 · 40 Comments

    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe - Print Recipe

    Oatmeal is anything but boring in this delicious, decadent make-ahead Baked Vanilla Oatmeal Custard breakfast your kids will never know is healthy and packed with protein and fiber!

    Edited 1/24/2018: please see recipe notes for instructions to make dairy-free and egg-free.

    This Baked Vanilla Oatmeal Custard is creamy, sweet, delicious, but packed with fiber and protein for a well-rounded breakfast the whole family will love!

    You guys. I'm not sure anything I write can give justice in describing how awesome this Baked Vanilla Oatmeal Custard is! It is just soooo creamy, comforting, and delicious. Like - when I was developing the recipe I thought it would be good, but boy it was even better than I thought!

    This Baked Vanilla Oatmeal Custard is creamy, sweet, delicious, but packed with fiber and protein for a well-rounded breakfast the whole family will love!

    The best thing about it, though, aside from the taste? It's that it's actually a more balanced breakfast than regular ol' plain oatmeal. Gluten-free oats are blended with eggs, plain Greek yogurt, and fat free milk to amp up the protein and create the creamy, custard-like texture. Ground flax seed is included to up the natural nuttiness of the oats and add more fiber. Vanilla extract and maple syrup round out the ingredients to give a wholesome, comforting sweetness that brings the flavor to the next level. Everything is blended together, baked, and breakfast is born!

    This Baked Vanilla Oatmeal Custard is creamy, sweet, delicious, but packed with fiber and protein for a well-rounded breakfast the whole family will love!

    This is a great make-ahead breakfast for all my meal preppers out there, although the custard-like texture is best fresh. Since it's a cozy vanilla, it's great on its own, but also lends well to a variety of added flavors. Scoop out some Baked Vanilla Oatmeal Custard (warm or cold!) and top how you want. We love adding fruit, like fresh berries or banana slices, seeds (chia, pumpkin, sunflower, and hemp are awesome!), and a drizzle of milk - we used canned, light coconut milk to drizzle on top for even more creaminess. You can also add cinnamon, nutmeg, peanut butter, nuts - the options for toppings are only limited by your imagination!

    This Baked Vanilla Oatmeal Custard is creamy, sweet, delicious, but packed with fiber and protein for a well-rounded breakfast the whole family will love!

    I can't wait for you guys to try this recipe. It's totally a new favorite in my house, for breakfast, snacks, and dessert! Let me know what fun topping combinations you think would go well! If you try it, be sure to snap a pic and share what you think on the NTF Facebook Page or on Instagram (tag me @nutrition and the hashtag #nutritiontofit for everyone to see!)

    Print Recipe
    5 from 4 votes

    Baked Vanilla Oatmeal Custard

    Oatmeal is anything but boring in this delicious, decadent make-ahead Baked Vanilla Oatmeal Custard breakfast your kids will never know is healthy and packed with protein and fiber!
    free from: wheat, soy, tree nuts, peanuts, fish, shellfih
    Prep Time5 mins
    Cook Time35 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: American
    Servings: 10
    Calories: 177kcal
    Author: Lindsey Janeiro, RDN, CLT

    Ingredients

    • 4 eggs
    • 3 cups skim milk
    • 1 cup plain, fat free Greek yogurt
    • 2 cups old-fashioned oats
    • ¼ cup ground flax seed
    • ⅓ cup maple syrup
    • 1 tablespoon vanilla extract

    Instructions

    • Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick spray.
    • Blend all ingredients in a blender on medium speed until blended, about 30-60 seconds. (When you stop blending, the oats and the liquid may separate, and even be separated a bit in the baking dish - this is okay!)
    • Pour blended oat mixture into prepared pan. Bake for 35-40 minutes, or until slightly golden brown and the center is firm and no longer jiggling.
    • Can be served immediately, once cooled, or reheated. If there are leftovers, they can be saved in an airtight container in the refrigerator for 3-5 days.

    Notes

    You can use any type of milk or milk substitute (i.e. almond milk, coconut milk) you prefer.
    Higher fat milks and yogurts may be used, but nutritional information will vary.
    To make sure it's gluten-free, use certified gluten-free oats.
    For a completely vegan, dairy-free, and egg-free version, omit the Greek yogurt and eggs and instead use a 14 oz package of firm tofu, then use any type of milk alternative you prefer. This option is very slightly less sweet, as it doesn't have the natural lactose sugar found in dairy, but it's an incredibly similar final product, and still delicious!
    You can also try a plant-based Greek yogurt (made from soy, almond, coconut milk, etc.) and plant-based milk to make dairy free, and still use eggs, if that's an option you prefer.

    Nutrition

    Calories: 177kcal | Carbohydrates: 24g | Protein: 9g | Fat: 4g | Cholesterol: 67mg | Sodium: 66mg | Potassium: 282mg | Fiber: 2g | Sugar: 11g | Vitamin A: 245IU | Calcium: 152mg | Iron: 1.2mg

    This Baked Vanilla Oatmeal Custard is creamy, sweet, delicious, but packed with fiber and protein for a well-rounded breakfast the whole family will love!

    More Baking

    • Pumpkin Crumble Bars
    • Healthy Corn Casserole
    • Zucchini Banana Chocolate Chip Muffins
    • Gluten Free Monster Cookies (Flourless)

    Reader Interactions

    Comments

    1. Joyce says

      October 24, 2017 at 5:34 pm

      Can I use steel cut oats?

      Reply
      • Lindsey Janeiro says

        October 27, 2017 at 10:30 am

        I haven't tested this recipe using steel cut outs, so I'm not sure if it will affect the cooking time or finished product in any way. If you try it, be sure to let me know how it goes!

        Reply
    2. Elizabeth says

      October 24, 2017 at 11:45 pm

      How many servings does this make?

      Reply
      • Lindsey Janeiro says

        October 27, 2017 at 10:39 am

        Hi Elizabeth! I intentionally don't list serving sizes because I work with my clients to honor their individual hunger and satiety cues, which means some days you may be hungrier than other days! Serving size should also depend on if you're eating just this for breakfast or if you're pairing it with something else, like fresh fruit and/ or a hard-boiled egg. It does make a 9x13-inch pan and my husband and I can usually each get several breakfasts from this pan throughout the week. Thank you!

        Reply
    3. Ginger says

      October 25, 2017 at 10:32 am

      Can you use almond milk or coconut milk?

      Reply
      • Lindsey Janeiro says

        October 27, 2017 at 10:28 am

        yes, any milk or milk substitute will work!

        Reply
    4. Sharon says

      October 27, 2017 at 9:33 pm

      Can the nutritional info on your recipes be found somewhere?

      Reply
      • Lindsey Janeiro says

        October 29, 2017 at 1:51 pm

        Hi Sharon! I intentionally don't list serving sizes because I work with my clients to honor their individual hunger and satiety cues, which means some days you may be hungrier than other days! Serving size should also depend on if you're eating just this for breakfast or if you're pairing it with something else, like fresh fruit and/ or a hard-boiled egg. It does make a 9x13-inch pan and my husband and I can usually each get several breakfasts from this pan throughout the week. I hope that helps. Thank you! Let me know if there are any specific kind of recipes you'd like to see in the future!

        Reply
    5. Leesha says

      October 28, 2017 at 10:25 pm

      Hi Lindsey! I just wanted to say that this looks amazing and I found it so refreshing to see someone not put serving sizes for that reason. Thank you! (I saw this recipe on Aldi’s FB page and will definitely be looking at more of your recipes!!)

      Reply
      • Lindsey Janeiro says

        October 29, 2017 at 1:49 pm

        Thank you so much, Leesha, I really appreciate your comment, it means a lot!! Please let me know if there are any specific types of recipes you're looking for, I am always working on new ones!

        Reply
    6. Dana says

      October 29, 2017 at 7:33 pm

      Lindsey, I hope that you reconsider your policy on portion size and nutrition info! I'm a T1 insulin dependant diabetic, and while satiety cues are all well and good, unless I know how much insulin I need, I can't really eat any of it. 😅 Normally I can guess, but you're using some ingredients that are known problem foods (maple syrup) and that I'm unfamiliar with (flax seeds.) I, and others with similar needs, would surely appreciate at least ballpark estimates!

      Reply
      • Lindsey Janeiro says

        October 30, 2017 at 10:20 am

        Thank you so much for your feedback. I am constantly re-evaluating and this argument is definitely in my "pro" side for reconsidering listing nutrition info in the future. Thanks, Dana!

        Reply
    7. Carol says

      October 31, 2017 at 7:22 am

      Dana, You could add the recipe to a calorie calculator online and get the nutritional info if you need to track. It allows you to divide your portion sizes into what you want, ex: 1/8 of the recipe.

      I used this one https://recipes.sparkpeople.com/recipe-calculator.asp. I love that it gives vitamin info too!

      Lindsey, Can't wait to try this, I was looking for a way to add more protein to my oats for breakfast. Can I substitute the maple syrup for honey?

      Reply
      • Lindsey Janeiro says

        October 31, 2017 at 11:25 am

        Fantastic suggestion, Carol! This is great, too, because you can customize it to the ingredients you're using (i.e. skim vs. lowfat milk). With the addition of the eggs, Greek yogurt, and milk this definitely has more protein than your average bowl of oats! And I haven't tested it, but I'm sure you could use honey instead of maple syrup (may just slightly alter the flavor - more honey flavor and less maple!). Thank you!

        Reply
    8. Robin Birk says

      November 03, 2017 at 8:10 am

      Has anyone added brewers yeast to this to make it a lactation boosting recipe?? I may try it 🙂

      Reply
      • Lindsey Janeiro says

        November 03, 2017 at 8:32 pm

        Hi Robin! I don't know of anyone who has added brewers yeast (yet!), but let me know how it goes if you try it! While there isn't a ton of evidence, many women also swear by flax and oats for helping lactation, so it may even help as is, too! (I'm also a Certified Lactation Counselor in addition to Registered Dietitian!)

        Reply
    9. Kristine says

      November 05, 2017 at 3:06 pm

      Mine turned out like baked eggs... Not what I thought it would be at all. I wonder if my blender is too powerful and just pulverized the oats? Anyone else have this problem?

      Reply
      • Lindsey Janeiro says

        November 06, 2017 at 9:14 am

        Hi Kristine! I have a pretty powerful blender (a Vitamix) that always pulverizes the oats pretty well. Custards are an egg-based dish, though, and this channels that/ isn't going to be like a regular baked oatmeal. Let me know what specific ingredients you used/ if you made any substitutions and I'll try to see if I can troubleshoot for you. 🙂

        Reply
    10. Bethany says

      January 03, 2018 at 12:03 pm

      I know I can substitute almond milk for the milk in this recipe, but any dairy-free suggestions for the yogurt? Plain DF yogurt is not available where I live.

      Reply
      • Lindsey Janeiro says

        January 05, 2018 at 8:46 am

        Hi Bethany! I haven't tested this recipe to be dairy-free yet (it's on my list, though!). So far off the top of my head the only things I can think to try would be a dairy-free yogurt alternative or perhaps even a soft, silken tofu would work, too. It may be a little while, but I'll be sure to update the recipe if and when I find a comparable dairy-free alternative! Let me know if you try anything that works, too! Thank you!

        Reply
    11. Lisa says

      January 11, 2018 at 3:55 am

      What kind of oats - quick or regular?

      Reply
      • Lindsey Janeiro says

        January 11, 2018 at 7:44 pm

        I used regular old-fashioned oats, but if all you have is quick oats, the result should be really similar (if not the same!)

        Reply
    12. Madison says

      January 20, 2018 at 9:03 am

      This looks so yummy! Have you ever substituted anything else for the maple syrup?

      Reply
      • Lindsey Janeiro says

        January 20, 2018 at 9:11 am

        Thank you Madison! I have not, but I believe a couple folks have made it with honey and had success! I would imagine most liquid sweeteners (maple syrup, honey, agave) would yield pretty similar results. Thanks!

        Reply
    13. Carol says

      March 08, 2018 at 7:26 pm

      Hi Lindsey
      I love this recipe. I am very fond of egg custard. The thin layer of custard on top is my favorite. Any suggestions on how to have even more custard?
      Carol

      Reply
      • Lindsey Janeiro says

        March 08, 2018 at 8:49 pm

        Hi Carol! Thank you so much! I'm not sure off the top of my head. You could certainly try to increase the amount of wet ingredients (i.e. egg, milk, maybe a little yogurt), and may need to increase the cooking time, but I haven't tested it, so I have no idea if it will work! If you play around with it, please let me know what you come up with!

        Reply
    14. melody says

      August 26, 2018 at 4:16 pm

      would really appreciate a nutritional breakdown and serving sizes

      Reply
      • Lindsey Janeiro, RDN, CLT says

        August 26, 2018 at 7:51 pm

        Hi Melody - I recently changed recipe software systems and have been going back and manually updating nutrition information for each recipe in all my archives. As a one woman show with years of recipes, you can imagine this takes some time! As an apology for your inconvenience, I just updated the information for this recipe just as I saw your comment, so you can see the nutritional breakdown for each of the 10 servings in this recipe. Hope it helps, and hope you enjoy the recipe, it's one of our favorites!

        Reply
    15. Tanya Muralles says

      August 05, 2019 at 10:38 pm

      Hi Lindsey!
      Would I be able to make this without blending the oats?
      Thank you:)

      Reply
      • Lindsey Janeiro, RDN, LDN says

        August 10, 2019 at 7:27 pm

        Hi Tanya! While I haven't tried it, I don't think this would work as well without blending. Blending everything together is what helps create a smoother, custard-like texture after baking. Hope that helps!

        Reply
    16. Michelle says

      September 26, 2019 at 8:43 pm

      Excited to try this - I found your recipe while searching for something I’m not sure exists: Pumpkin Oatmeal Custard. Going to add some canned pumpkin and pumpkin pie spice and see how it goes!

      Reply
      • Lindsey Janeiro, RDN, LDN says

        September 26, 2019 at 11:48 pm

        Too funny, Michelle, I was just thinking of trying to make a pumpkin version this weekend when I do some meal prep for next week! Let me know how it turns out! My guess is you may need a little less other wet ingredients since pumpkin is pretty wet, too? Maybe a little less milk or yogurt? Would love to hear how it turns out!

        Reply
        • Michelle says

          September 27, 2019 at 12:40 pm

          It was GREAT! I omitted one egg and one cup of milk, and added a teaspoon of pumpkin pie spice, and half of a large can of pumpkin (so about 14/15 oz.) Bake time was the same, and it’s DELICIOUS. Looking forward to trying the original vanilla version too - I love custardy things, and this came together so quickly in the Vitamix!

          Reply
          • Lindsey Janeiro, RDN, LDN says

            October 01, 2019 at 9:29 am

            I'm so glad it turned out well for you, it sounds delicious! Thank you for the update!

            Reply
    17. Ally says

      March 07, 2020 at 8:32 am

      Hi - can you leave out the maple syrup in this? 🙂 Thank you!

      Reply
      • Lindsey Janeiro, RDN, LDN says

        March 07, 2020 at 7:27 pm

        Hi Ally, I haven't tested this without maple syrup so I'm not 100% sure how it would turn out. You may need to add a little additional liquid to the recipe if opting out completely, or you could equivalently swap another liquid sweetener like honey. Let me know how it goes if you try it without!

        Reply
    18. Amy E. Botticello says

      August 28, 2021 at 8:37 am

      This was just what I was looking for. Thank you! I admit that I made some changes do to availability & my carelessness (omitted flax seeds, sugar & yogurt in baking, but added vanilla). I topped the baked oatmeal with yogurt, too. This was so creamy & delicious! With the oats being pureed, I believe this will be an easier way for me to digest oats and get more calcium in my diet.

      Reply
      • Lindsey Janeiro, RDN, LDN says

        September 14, 2021 at 9:09 pm

        Just seeing this comment (so glad you reached out via email, too!) but I'm glad you enjoyed it! This is one of our favorite recipes!

        Reply
    19. chinachef says

      April 11, 2022 at 9:30 pm

      Instead of skim milk and yogurt, I just did 4 cups of almond milk and soaked the oatmeal (I used TrJoe's GF oats) in it overnight. This softened the oatmeal so I did not use my blender at all. I then added the remaining ingredients and baked it. it was delicious! Will definitely make it again. Thank you!

      Reply
      • Lindsey says

        April 12, 2022 at 6:28 pm

        Thank you! Love hearing what worked for you!

        Reply

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