Jump to recipeBreakfast · Baked Oatmeal

Cinnamon-Raisin Baked Oatmeal Squares

Rolled oats, raisins, cinnamon, and a simple egg-and-milk mixture bake into soft squares with a lightly golden top and a tender center.

Six golden oatmeal squares with raisins, one cut to show its soft, set center.

These baked oatmeal squares keep a spoonable oatmeal texture after baking instead of aiming for a dry, cake-like crumb. A brief stand lets the rolled oats take up some of the milk before the pan goes into the oven.

Mix in two bowls

Stirring the raisins and cinnamon through the oats first spreads them across the pan, while a separate whisk keeps the eggs, milk, sugar, vanilla, and butter uniform. Fold the two mixtures together only until no dry oats remain, so the bake stays tender rather than gummy.

Give the oats a short soak

A 10-minute stand starts softening the rolled oats before baking and helps the liquid settle evenly through the mixture. The batter should still look loose when it goes into the pan; the oats will continue absorbing moisture in the oven.

Rolled oats and raisins are spread in the buttered square pan before baking. — The oat-and-raisin mixture is spread evenly in the greased square pan before baking.

Stop while it still looks moist

The center should hold together without a liquid ripple, and the top should be lightly golden rather than deeply browned. Because the edges firm first, begin checking at 35 minutes and take the pan out as soon as the middle is set.

Rest, cut, and reheat gently

Let the pan rest for 15 minutes before cutting so the center can finish setting while it remains warm and soft. For a make-ahead breakfast, cool the squares fully, cover, and refrigerate for up to 4 days; warm a serving gently in a 300 F oven or microwave until hot through.

A close view shows tender oats, embedded raisins, and the square's golden top. — A cut square shows a moist, set oat interior with visible raisins and a lightly golden top.

Cinnamon-Raisin Baked Oatmeal Squares

6 squares

78 minutes total

Ingredients

• 2 cups old-fashioned rolled oats
• 1/2 cup raisins
• 2 large eggs
• 1 3/4 cups milk
• 1/3 cup packed brown sugar
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 3 tbsp unsalted butter
• 1 tsp vanilla extract
• 1/2 tsp fine salt

Method

Heat the oven and grease the pan
Set a rack in the center and heat the oven to 350 F. Lightly grease an 8-inch square baking pan with a little of the measured butter.
Look for: The pan has a thin, even sheen of butter without puddles in its corners.
Combine the dry ingredients
In a medium bowl, stir together the rolled oats, raisins, cinnamon, baking powder, and salt until the spice and leavener are evenly dispersed.
Look for: Raisins are distributed through the oats and no cinnamon clumps remain.
Whisk the wet ingredients
In a separate bowl, whisk the eggs, milk, brown sugar, vanilla, and remaining butter, melted and slightly cooled, until the sugar is mostly dissolved.
Look for: The wet mixture looks uniform, with no streaks of egg white or butter.
Fold the mixture together
Pour the wet mixture over the oat and raisin mixture, then fold gently until every oat is moistened and no dry pockets remain; avoid beating it smooth.
Look for: The mixture is loose and spoonable, with oats and raisins suspended throughout.
Let the oats absorb the milk
Let the mixture stand for 10 minutes so the rolled oats begin to absorb the milk, then spread it evenly in the greased pan, scraping in the raisins.
Look for: The oats look slightly plumper and the mixture settles into an even layer.
Bake until just set
Bake at 350 F for 35 to 40 minutes, until the center is just set and the top is lightly golden; begin checking at 35 minutes to keep the squares moist.
Look for: The center has no liquid jiggle, the top is pale gold, and the surface still looks moist rather than dry.
Check the center
If the middle still ripples like liquid, continue baking briefly and check again; remove the pan as soon as the center holds together, before the edges turn hard or deeply brown.
Look for: A gentle nudge moves the pan as one set piece, not as a wave of loose batter.
Rest before cutting
Set the pan on a rack and rest the oatmeal for 15 minutes so the center finishes setting without drying in the hot oven, then cut into six squares.
Look for: The edges release cleanly and each square holds its shape while remaining soft inside.
Make ahead and reheat
For make-ahead, cool the squares completely, cover, and refrigerate for up to 4 days. Reheat a serving loosely covered in a 300 F oven until warm, or microwave briefly and check that the center is hot.
Look for: The reheated center is warm throughout and the top has not dried out.