Gordon Ramsay Baked Oatmeal

This warm and comforting Gordon Ramsay Baked Oatmeal is made with rolled oats, mixed berries, and maple syrup, and ready in 45 minutes. The top layer of pecans toasts beautifully while the inside remains soft and custard-like. I love making a large batch of this on Sunday mornings to enjoy throughout the week.

Why This Classic Works

Baked oatmeal can easily turn out dry and bland if you are not careful with the liquid ratio. The secret here is letting the oats soak in the milk and egg mixture for a few minutes before baking.

I learned that using fresh berries instead of frozen keeps the batter from becoming too watery. It makes a significant difference in getting that firm, sliceable texture.

Gordon Ramsay Baked Oatmeal Ingredients

• 2 cups rolled oats (not quick oats)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups whole milk
• 2 large eggs
• 1/3 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups mixed berries (blueberries and raspberries)
• 1/2 cup chopped pecans

How To Make Gordon Ramsay Baked Oatmeal

1. Preheat the oven: Preheat your oven to 375F (190C) and lightly grease a 9×9-inch baking dish with butter.
2. Mix the dry ingredients: In a large bowl, whisk together the rolled oats, baking powder, ground cinnamon, and salt.
3. Whisk the wet ingredients: In a separate bowl, whisk the milk, eggs, maple syrup, and vanilla extract until completely smooth.
4. Combine and assemble: Pour the wet mixture over the dry oats and stir to combine. Fold in the mixed berries gently.
5. Bake the oatmeal: Pour the mixture into the prepared baking dish and scatter chopped pecans evenly over the top. Bake for 35 minutes until the center is set and the top is golden brown.

Recipe Tips

• Choose the right oats: Use old-fashioned rolled oats instead of quick oats to maintain a chewy texture rather than mush.
• Let it rest: Allow the baked oatmeal to cool for 5 to 10 minutes before slicing so it holds its shape perfectly.
• Toast the nuts: Briefly toast the pecans in a dry pan before adding them to the top for a deeper, richer flavor.

What To Serve With Baked Oatmeal

Serve this hearty breakfast with a generous dollop of Greek yogurt or a splash of cold milk. It pairs beautifully with fresh fruit salad and a hot cup of black coffee for a complete morning meal.

How To Store

Keep leftover baked oatmeal in an airtight container in the fridge for up to 4 days. You can also freeze individual slices wrapped tightly in plastic wrap for up to 3 months. Reheat portions in the microwave for 60 seconds.

FAQs

Can I use quick oats instead of rolled oats?

Quick oats will change the texture entirely, making it much softer and slightly gummy. It is highly recommended to stick with rolled oats for the best results.

Can I make this dairy-free?

Yes, you can substitute the whole milk with almond milk, oat milk, or coconut milk. The baking time and temperature will remain exactly the same.

Why did my baked oatmeal turn out soggy?

This usually happens if the fruit used releases too much water or if it was underbaked. Ensure your oven is fully preheated and bake until the center is firm to the touch.

Nutrition

• Calories: 280 kcal
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 50mg
• Sodium: 210mg
• Total Carbohydrate: 36g
• Protein: 9g

Try More Recipes:

• Gordon Ramsay Pancake Recipe
• Gordon Ramsay Crepe Suzette Recipe
• Gordon Ramsay Blueberry Muffins Recipe

Gordon Ramsay Baked Oatmeal

Recipe by Sophie Lane

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

Warm, comforting Gordon Ramsay Baked Oatmeal features rolled oats, mixed berries, and maple syrup, ready in just 45 minutes. It is a fantastic weekend breakfast option that feels special but requires minimal effort to put together for the family.

Ingredients

• 2 cups rolled oats (not quick oats)

• 1 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 2 cups whole milk

• 2 large eggs

• 1/3 cup pure maple syrup

• 1 teaspoon vanilla extract

• 1 1/2 cups mixed berries (blueberries and raspberries)

• 1/2 cup chopped pecans

Directions

• Preheat the oven: Preheat your oven to 375F (190C) and lightly grease a 9×9-inch baking dish with butter.
• Mix the dry ingredients: In a large bowl, whisk together the rolled oats, baking powder, ground cinnamon, and salt.
• Whisk the wet ingredients: In a separate bowl, whisk the milk, eggs, maple syrup, and vanilla extract until completely smooth.
• Combine and assemble: Pour the wet mixture over the dry oats and stir to combine. Fold in the mixed berries gently.
• Bake the oatmeal: Pour the mixture into the prepared baking dish and scatter chopped pecans evenly over the top. Bake for 35 minutes until the center is set and the top is golden brown.