Cast Iron Skillet Baked Oatmeal



Life is like a box of chocolates.


At least my life is, or was this past weekend. And yes, I sampled just about all of them.


You can’t hand me a big box of Godiva dark chocolates and expect me to eat just one.

Just one chocolate would be dumb. That’s right, dumb.

Who eats just one? I can’t understand the point or enjoyment of that.

Moving on…

A while back I shared a post all about oatmeal which included this little fun fact graphic.

oatmeal chart

I love combining steel-cut oats and old-fashioned rolled oats which is exactly what I do each week when I make our oatmeal servings in advance.

I normally cook four servings at a time (2 servings steel-cut + 2 servings old-fashioned rolled oats + chia seeds) and then store them in the refrigerator.

Each morning we heat a serving up (or eat it cold, I really liked it cold with yogurt) and mix in our favorite fruits and peanut butter.

oatmeal with berries

When I am out for breakfast or brunch though and baked oatmeal is on the menu, that dish just steals my heart.


Served with a side of milk, the texture of baked oatmeal is just perfect. It’s chewy and dense laced with various fruits and sometimes walnuts giving you the feeling and flavor of comfort.

I really thought that my first recipe using my new cast iron skillet would contain a giant chocolate chip cookie.

I was wrong.


baked oatmeal

Last week I decided to make a baked oatmeal after my long run so that I could have it for lunch and leave us with leftovers for the week since I knew my son would enjoy it too.

I loosely followed this recipe and made some fruity adjustments as I went.

baked oatmeal

This is another one of those recipes where you can get creative on your own.

Select the fruits you enjoy, add in some nuts for crunch if you so desire (and aren’t allergic) and go for chocolate chips if you feel like it.

I used blueberries and diced granny smith apples because that’s what I had in the house. I would have totally added bananas but they weren’t ripe yet!

Here are some great oatmeal flavor combinations just in case you need some help in that department:
Blueberries + bananas

Blueberries + bananas + walnuts

Blueberries + apples

Apples + raisins

Apples + pears + raisins

Peaches + pears + dried cranberries + walnuts

Raisins + bananas

Strawberries + bananas

Strawberries + chocolate chips

Blueberries + raspberries + blackberries + strawberries (+ sliced almonds)

If you are allergic to nuts, granola makes a nice crunchy addition too!

Mash banana into the batter or layer the slices on top. Mix in peanut butter or save it for on top.

Any combination can really work, it all depends upon what you like!

baked oatmeal

You do not have to use a cast iron skillet – a simple oven-safe dish is fine too.

The whole benefit of the cast iron skillet is for even heat distribution (and for saying you cook with cast iron cookware).

I did not use added sugar in this baked oatmeal. Of course you can, I just prefer to go with the sweetness from the fruits rather than mask it.

I really like to eat the baked oatmeal warm in a bowl, mashed up all nice with milk and peanut butter.

You can however, eat it on a plate with a fork.

baked oatmeal

Or with your fingers. It’s so delicious, especially eaten cold while standing in front of the refrigerator which I can vouch for since I have been picking apart our leftovers every time I open the fridge door until suddenly, there’s nothing left.

Which means you make another one.


Cast Iron Skillet Baked Oatmeal

Yield: 6-8 servings


  1. 2 cups old-fashioned rolled oats (gluten-free if necessary)
  2. 1 cup water*
  3. 1 cup milk of choice (I used organic skim but you can use any dairy/nondairy milk of choice)
  4. 2 organic eggs (you can use one egg, one egg plus two whites or all whites)
  5. 1 1/4 tsp. baking powder
  6. 1 tsp. pure vanilla extract
  7. pinch of sea salt
  8. a few shakes of cinnamon
  9. 1 1/2 cups blueberries
  10. diced apple (I used granny smith)


  1. Preheat oven to 350 degrees.
  2. Combine dry ingredients directly in your cast iron skillet.
  3. Add milk, water, vanilla and eggs and mix around until everything coated.
  4. Add fruit and mix.
  5. Cook for 35-40 minutes until lightly golden brown.
  6. Serve warm with additional milk, yogurt and peanut butter!


*You can replace water with more milk.


My plan is to make another baked oatmeal…vegan style. Stay tuned for the recipe!

Yum! Cast Iron Skillet Baked Oatmeal #breakfast #oatmeal #bakedoatmeal Click To Tweet


Best chocolate/dessert you ate over the weekend? I love truffles! 

What are your favorite mix-in’s for oatmeal?

If you don’t drink dairy milk, do you drink something other than almond milk?


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  1. says

    I sure hope you are joining us for meatless monday today with that recipe! LOVE the idea of making it in a cast iron pan, so clever, and love the idea of combining the two types of oats. I need to do that sometime. Do you ever have quinoa instead of oats, that tastes delicious too!

    • says

      Ugh, I forgot to include the meatless Monday mention and link up! I gotta go do it…Yeah, I add quinoa on occasion but I prefer combining the different oats. I like volume and the quinoa doesn’t give me volume! lol Trader Joe’s sells a frozen quinoa steel cut oatmeal which I hear is good.

  2. says

    I’m notorious for taking one bite out of each chocolate and putting it back into the box. I’m a rotten human being! This oatmeal looks awesome. I’m starting the liquid diet for my colonoscopy and it’s only 7am and I’m already starving.
    Suzy recently posted…Mileage MondayMy Profile

  3. says

    I haven’t had a truffle in way too long but I have been loving any kind of chocolate lately. I never buy cows milk anymore but I would still use it if I was having a latte or something like that…and I haven’t been in the habit of buying almond milk either since the store bought kinds were out for the Whole30. I do use coconut milk occasionally, and I heard that starbucks is supposed to have it soon. I would be interested to give it a try in a latte.