Cinnamon-Raisin Baked Oatmeal Squares

Tender cinnamon-raisin oatmeal bakes in one square pan, with a short soak for plump oats and a just-set center that stays moist.

78 min

6 squares

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

8-inch square baking pan · Medium mixing bowl · Small mixing bowl · Whisk · Flexible spatula · Cooling rack

Keep the center tender

Ovens vary, so use the first doneness check as a guide and stop baking once the center holds rather than waiting for a dry toothpick.

Prepare ahead

Bake in advance, cool fully, then cover and refrigerate. Warm individual squares gently so their centers stay soft.

01. Heat oven to 350 F and lightly grease the square pan with butter; an even film helps the baked oatmeal release cleanly.

02. Stir rolled oats, raisins, cinnamon, baking powder, and salt until the raisins and spice are evenly distributed.

03. In a separate bowl, whisk eggs, milk, brown sugar, vanilla, and the melted remaining butter until mostly smooth.

04. Fold the wet mixture into the oats just until no dry pockets remain; stop before the mixture becomes pasty.

05. Stand for 10 minutes so the oats absorb some milk, then spread the mixture evenly in the greased pan.

06. Bake 35 to 40 minutes at 350 F, beginning to check at 35 minutes so the edges do not overbake.

07. Pull the pan when the center no longer ripples and the top is lightly golden but still looks moist.

08. Rest in the pan for 15 minutes before cutting; this gives the soft center time to hold together.

09. Cool completely, cover, and refrigerate up to 4 days; reheat covered at 300 F or microwave briefly until warm.