Greek Olive Oil and Ouzo Baked Oatmeal

Name: Greek Olive Oil and Ouzo Baked Oatmeal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2½ cups (250 g) rolled oats (old-fashioned); 1½ cups (360 ml) whole milk; ½ cup (120 ml) plain Greek yogurt; 3 tablespoons (45 ml) ouzo; ¼ cup (60 ml) extra virgin olive oil; ¾ cup (150 g) dried figs, Calimyrna or Black Mission, chopped into ½-inch (1 cm) pieces; 1½ teaspoons (7½ g) anise seeds; 3 tablespoons (45 ml) honey; 1 teaspoon (5 ml) vanilla extract; ½ teaspoon (3 g) sea salt; 1 teaspoon (5 g) baking powder; ½ teaspoon (1¼ g) ground cinnamon; ⅛ teaspoon (0.3 g) ground nutmeg; 1 tablespoon (6 g) lemon zest, finely grated; plain Greek yogurt (for serving) (optional); honey (for serving) (optional)

From the MyKitchenBank Kitchen

A rustic baked oatmeal inspired by Mediterranean flavors, featuring extra virgin olive oil, the licorice notes of ouzo and anise seeds, and chewy dried figs. This is a sophisticated breakfast that can be served warm with yogurt and honey, or enjoyed at room temperature with morning coffee.

Prep: 10 min
Cook: 35 min
Wait: 10 min
Total: 55 min
Makes: One 8×8-inch (20×20 cm) pan (6 servings)

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Steps

Before you start

Preheat oven to 350°F (175°C)
Oil an 8×8-inch (20×20 cm) baking pan with olive oil
Have all ingredients measured and ready—this comes together quickly

1
Mix wet ingredients
- In a medium bowl, whisk together the whole milk, Greek yogurt, ouzo, extra virgin olive oil, honey, and vanilla extract until smooth and well combined.
- The mixture should be creamy and free of lumps.
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Ready when: mixture is smooth and creamy
Tip: Whisking the yogurt into the milk smooths out any lumps and ensures even baking.
2
Combine dry ingredients
- In the same bowl, add the rolled oats, anise seeds, baking powder, cinnamon, nutmeg, sea salt, and lemon zest.
- Stir well until the spices and anise seeds are distributed evenly throughout the oats.
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Ready when: spices are evenly distributed
3
Fold in figs
- Add the chopped dried figs to the oat mixture and fold gently until they're scattered throughout.
- Be careful not to crush the figs too much—you want them visible as chewy pockets in the baked oatmeal.
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Ready when: figs are evenly distributed
Tip: Don't overmix once the figs are added, or they'll break down and become muddy.
4
Pour into prepared pan
- Pour the batter into the oiled 8×8-inch (20×20 cm) baking pan, spreading it evenly with a spatula.
- The batter should reach the edges and be relatively level.
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Ready when: batter is level and fills the pan
Tip: A slightly damp spatula makes spreading easier without damaging the figs.
5
Bake until goldenOven 350°F / 175°C
- Bake at 350°F (175°C) for 30–35 minutes, until the top is golden brown and a knife inserted in the center comes out clean or with just a few moist crumbs.
- The edges should be slightly firm but the center still tender.
- Do not overbake, or it will become dry.
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Ready when: top is golden brown and a knife inserted in center comes out clean or with moist crumbs
Tip: Start checking at 30 minutes; oven temperatures vary. A slightly underbaked center is better than dry oatmeal.
6
Cool and set
- Remove from the oven and let rest at room temperature for 10 minutes.
- This allows the oatmeal to firm up slightly and makes it easier to cut into squares.
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Ready when: oatmeal is set enough to cut cleanly
Tip: Don't skip this resting period—it's essential for getting neat portions.
7
Serve
- Cut into 6 equal squares and serve warm or at room temperature.
- Top each square with a dollop of Greek yogurt and a drizzle of honey if desired.
- The ouzo and anise flavors deepen slightly as it cools.
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Tip: Serve warm for the best flavor and texture; the ouzo's aromatic notes are more pronounced when the oatmeal is still slightly warm.

Good to know

Tips

Ouzo is an anise-flavored spirit that adds aromatic depth without making the oatmeal boozy—most of the alcohol cooks off in the oven.
Don't skip the lemon zest: it brightens the sweet fig and anise flavors and prevents the baked oatmeal from tasting too heavy.
For a nuttier flavor, toast the anise seeds in a dry pan over medium heat for 1–2 minutes before adding to the dry mixture.
This oatmeal is excellent served with Greek honey (such as thyme or wildflower) and a generous dollop of full-fat Greek yogurt for authenticity.

Make ahead

Baked oatmeal can be made up to 2 days ahead. Wrap cooled squares in plastic wrap and store in the refrigerator. Reheat in the microwave (30–45 seconds) or a warm oven (300°F/150°C for 8–10 minutes) before serving. The texture is slightly firmer when cold, which some prefer.

Storage & reheating

Room temperature (covered): up to 8 hours. Refrigerator (in an airtight container): up to 4 days. Freezer: up to 2 months in an airtight container with parchment between layers. Thaw in the refrigerator or reheat gently in a microwave or oven.

Substitutions

ouzo → pastis or sambuca. Both have similar anise-forward flavor profiles and will give nearly identical results.
dried figs, Calimyrna or Black Mission → dried apricots or a mix of raisins and dried apricots (same weight). Less distinctive flavor, but equally chewy and delicious. If using apricots, chop them slightly smaller.
plain Greek yogurt → sour cream or buttermilk (use ½ cup / 120 ml). Will give a slightly tangier flavor and more tender crumb; reduce milk to 1¼ cups (300 ml) to maintain proper consistency.
anise seeds → fennel seeds or a pinch of ground star anise. Same licorice flavor. Use ¾ teaspoon ground star anise or 2 teaspoons fennel seeds for the same intensity.