Old Fashioned Oatmeal Pudding is a cozy, creamy dessert made with oats, milk, and warm spices. It’s rich, comforting, and naturally hearty—like a cross between rice pudding and a baked oatmeal, perfect for chilly nights or a nostalgic treat.
Why You’ll Love This Recipe
I love how simple and wholesome this pudding is. It’s made with pantry staples, gently sweetened, and full of texture. It reminds me of the kind of dessert that’s been passed down through generations—humble, nourishing, and satisfying. I serve it warm with a splash of cream, a sprinkle of cinnamon, or some dried fruit for extra comfort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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old-fashioned rolled oats
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milk (whole or any kind I prefer)
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brown sugar
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eggs
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butter
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vanilla extract
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ground cinnamon
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salt
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optional: raisins, chopped nuts, or dried fruit
Directions
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I preheat the oven to 350°F (175°C) and grease a small baking dish.
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In a saucepan, I combine the milk and oats, and cook over medium heat until slightly thickened, about 5 minutes.
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In a bowl, I whisk the eggs, brown sugar, melted butter, vanilla, cinnamon, and salt.
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I slowly stir the warm oat mixture into the egg mixture to temper it.
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I pour everything into the prepared baking dish.
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I bake for 30–40 minutes, until the pudding is set and slightly golden on top.
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I let it cool slightly before serving warm or chilled.
Servings and timing
This recipe serves 4–6 people. It takes about 10 minutes to prep and 35 minutes to bake.
Variations
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I sometimes mix in chopped apples or pears for a fruity version.
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For extra texture, I add walnuts, pecans, or sunflower seeds.
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I’ve used maple syrup instead of brown sugar for a deeper sweetness.
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A pinch of nutmeg or cardamom adds a lovely warm spice note.
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For a dairy-free version, I use almond or oat milk and coconut oil instead of butter.
storage/reheating
I store leftovers in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave or oven with a splash of milk to soften the texture. It also tastes great cold for breakfast or dessert.
FAQs
Can I use quick oats or steel-cut oats?
I stick with old-fashioned rolled oats for the best texture. Quick oats may get too mushy, and steel-cut oats need longer cooking.
Is this dessert or breakfast?
Honestly, both. I’ve served it as a comforting dessert or a hearty, sweet breakfast with extra milk or fruit.
Can I make this ahead of time?
Yes, I bake it the night before and just reheat it gently when ready to serve.
How do I keep it from being dry?
I make sure to not overbake it and use enough liquid. A splash of cream or milk on top also keeps it moist.
Can I make it egg-free?
Yes, I’ve made it with a mashed banana or flax egg as a substitute. The texture changes slightly but it still works.
Conclusion
Old Fashioned Oatmeal Pudding is a simple, satisfying recipe that brings a touch of nostalgia to the table. I love how warm, filling, and easy it is—perfect for when I want something homemade, comforting, and delicious. Whether served for dessert or breakfast, it always hits the spot.
