Oatmeal Raisin Cookie Baked Oatmeal for One

I haven’t posted a new baked oatmeal recipe in quite some time, so I proffer this one to remedy that issue!

Although I typically opt for stovetop oatmeal – and most recently steel cut over traditional rolled oats – every now and then I’ll make myself a souffle-like baked oatmeal. An egg white and a bit of baking powder allow the oatmeal to puff up in the oven without becoming too dense, and the flavor/add-in options are endless.

With this go-around, I decided on an oatmeal raisin cookie-inspired flavor profile and was more than pleased with the results.

Now, this is definitely breakfast and not dessert… in other words, this baked oatmeal pays tribute to the flavors and texture of oatmeal raisin cookies while remaining a healthful way to start your day.

If you’d like a bowl of baked oatmeal on rushed weekday mornings, you could certainly try baking a few over the weekend and reheating them throughout the week. Although I haven’t personally tried this technique – and therefore cannot testify to how the reheated oatmeal is – I bet that it works just fine.

My typical bowl of stovetop oats is almost always crowned with a spoonful of almond or peanut butter, but this particular baked oatmeal just begs for a generous drizzle of maple syrup!


Oatmeal Raisin Cookie Baked Oatmeal for One

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 20 minutes

Keywords: bake breakfast vegetarian oatmeal raisins

Ingredients (1 serving)

  • 1/3 cup old fashioned rolled oats
  • 1 tsp brown sugar
  • 1/4 tsp baking powder
  • pinch of salt
  • 1/4 tsp ground cinnamon
  • 1/2 cup skim milk
  • 1 egg white, whisked
  • 1/4 tsp pure vanilla extract
  • 1 tsp buttter, melted and cooled
  • 1 Tbsp raisins
  • pure maple syrup for serving


Preheat oven to 350°F. Lightly grease a small ovenproof bowl or ramekin.

In a small mixing bowl, whisk together oats, sugar, baking powder, salt, and cinnamon.

In a medium bowl, whisk together milk, egg white, vanilla extract, and melted butter. Make sure you whisk these ingredients together very well, or else you run the risk of the egg white separating while baking.

Pour dry ingredients into wet and stir until combined. Pour mixture into prepared bowl and sprinkle raisins over the top.

Bake for 20 minutes, or until oatmeal is puffed and set.

Serve warm with maple syrup

Nutritional Information (without maple syrup):

234.5 calories, 6.1 grams fat, 2.9 grams saturated fat, 3.0 grams fiber, 16.7 grams sugars, 12.9 grams protein

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19 thoughts on “Oatmeal Raisin Cookie Baked Oatmeal for One

  1. This looks outstanding! There is a place around me that makes the best baked oatmeal but yours looks mighty similar. Have a great weekend Lauren!

  2. Oh. Gosh. Not only does the name of this sound TO DIE FOR, but your pictures are AMAZING. I can see how the texture is (which looks freaking awesome) and I can imagine it right in front of my face… which it will be, soon :)

  3. Lauren this looks amazing!! The crisp looking top with the gooey center–I’m drooling! I’ve never tried baked oatmeal, but this is making me want to get in the kitchen and make it right this second.

  4. I just had this for breakfast and it was delicious! It’s fast, easy, and nutritious and so yummy and cozy on a chilly morning! Thank you!

      1. Loved it so much, I had it again for brunch on Sunday! Thanks again for a delicious oatmeal recipe. I eat it everyday…usually steel cut oats. This was a nice change and I will eat this often!

  5. I make baked oatmeal on Sunday for my husband to grab and eat through the week. It works very well. I have also tried a few different flavors. My favorite so far is coconut, almond and chocolate chips. :)

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  7. Aww, I skipped over the last oatmeal in the title and thought it was an oatmeal raisin cookie for one. You are the master of dishes for one so I’m hopeful that’ll pop up at some point. :)

    I don’t like oatmeal but this sure looks yummy!

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  9. Hi Lauren, I have never come across a baked oatmeal dish before this looks really yummy and it is something I will definitely be baking for my overnight guests over the Christmas holidays.

    I love your bake-ware too I will have to look for something similar. It’s perfect for a cold winter’s morning :)

  10. I just tried this with reconstituted freeze-dried blueberries and it was absolutely delicious! I probably should have put the blueberries in the bottom of the bowl, though, because they congregated in the center and pulled the otherwise puffy top down. Probably because they were quite juicy. I also substituted nutmeg for cinnamon, in just over half the amount you recommend. Wonderful!

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