Berry Baked Oatmeal
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Berry Baked Oatmeal recipe is loaded with fresh fruit like strawberries, raspberries and blueberries, but you can always use frozen berries! It’s sweetened with honey and has vanilla to add a delicious flavor to it.
It’s a great meal prep recipe as this baked oatmeal with fruit reheats great so you can have a healthy and nutritious recipe without any hassle! We love to add a splash of milk to it when we eat it.
Put down that packet of oatmeal! I’m going to show you just how easy it is to make your own flavored oatmeal from scratch. This Berry Baked Oatmeal recipe is delicious and flavorful, and it requires minimal effort. It is full of fresh mixed berries and fragrant vanilla.
It’s baked in the oven, which means no standing over the stove and stirring. Woohoo! Mornings just got a little easier, and a whole lot tastier. 😉
My kids love oatmeal, and I love the fact that a bowl of this baked oatmeal is a nutritious and hearty way to start the day. This is the perfect dish to make at the start of the week.
Just stick the leftovers in your fridge and reheat portions throughout the week as needed. It’s always great to have a quick and healthy breakfast waiting in the fridge, especially on busy weekday mornings. If you prefer a sweet breakfast check out these Chocolate Banana Baked Oatmeal Cups!
Ingredients Needed
This dish gets its vanilla flavor from a combination of vanilla almond milk and vanilla extract. The vanilla compliments the berries perfectly. And since this dish is sweetened with pure maple syrup, it contains no refined sugar!
If you’d like it a little sweeter, feel free to drizzle the top of each serving with additional maple syrup. You can also stir in a splash of almond milk (or regular milk) to make it extra creamy.
I love how versatile oats are. Each of the recipes that I’ve recently shared are so different. Some are breakfast worthy, some are healthy, and one, in particular, is decadently delicious (one my all-time faves).
- Old fashioned rolled oats – You could also use quick oats although the texture will be softer and slightly mushy, but not steel cut oats
- Baking powder – We recommend aluminum free baking powder to avoid this have a bitter after taste. This lifts it all up.
- Salt
- Eggs – Binds the mixture together
- Unsweetened vanilla almond milk – You can also use whole or 2% milk
- Maple syrup – Adjust to your preference of sweetness, make sure to use pure maple syrup.
- Vanilla extract – Use real vanilla extract for the best flavor
- Unsalted butter – You can use salted if you desire
- Fresh berries – You can substitute frozen berries, they might blend a little more into the oatmeal
Steps to Prepare
- Prep – Preheat oven to 350°F. Grease the baking dish set aside.
- Mix – Combine oats, baking powder and salt.
- Pour – Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.
- Mix – Whisk together the remaining ingredients. Pour over the oats. Top with the remaining berries. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
- Bake – Bake uncovered until oats are tender, and the mixture is set.
Toppings Ideas!
- Nuts like pecans, almonds and walnuts
- Coconut
- Maple syrup or honey
- Milk or cream
- Chocolate Chips
- Butter
- Cinnamon
Should leftovers be refrigerated?
Yes, because this recipe includes eggs it should be refrigerated. Allow it to cool completely, cover and refrigerate.
Can you make it ahead of time and reheat?
Absolutely, that’s the beauty of this recipe! If you’re serving it for a brunch, terrific – but this is also a great make-ahead breakfast you can portion and enjoy for your busy week!
This recipe is super adaptable. I used raspberries, blueberries, and strawberries in it, but you can use your favorite combination of berries, or you can even swap some of the berries for sliced bananas.
Can I use frozen berries?
I used fresh berries, but if you’d like to use frozen, you can. Just FYI – The color from the frozen berries might bleed into the oatmeal a bit (don’t worry – it will still taste great)
Finish your breakfast!
- The BEST Tater Tot Breakfast Casserole! – everybody loves this casserole!
- Easy Homemade Pancakes Recipe – these are the BEST, definitely give them a try!
- Sausage & Cheese Hashbrown Breakfast Casserole – delicious!
- Tropical Mimosas – the perfect sip with your meal!
What’s for dinner at your house tonight? Be sure and hit reply to let me know!
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Try it and love it? Rate it, please!!!? Seriously though a five-star rating below will make my day! If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

Berry Baked Oatmeal
Ingredients
- 3 c. old fashioned rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs lightly beaten
- 2 1/2 c. unsweetened vanilla almond milk plus additional for serving
- 1/2 c. pure maple syrup
- 2 tsp pure vanilla extract
- 3 Tbsp unsalted butter or coconut oil melted
- 3 c. fresh berries larger berries chopped or sliced (I used strawberries, blueberries and raspberries)
Instructions
- Preheat oven to 350°F. Grease a 2 ½ or 3 quart baking dish. Set aside.
- Combine oats, baking powder and salt. Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.
- Whisk the eggs, almond milk, maple syrup, vanilla, and melted butter/coconut oil. Pour over the oats.Top the oats with the remaining berries. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
- Bake uncovered for about 25-40 minutes, until oats are tender, and the mixture is set.
- Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.
Janet says
DELICIOUS!! ❤️❤️
Courtney says
Yay!! Thank you! 😊
Beatrice Furniss beatrice says
Too much sugar and cholesterol
Meredith says
How thick is this in a 9×13 pan? I’m making it for a big group and thinking about doubling it if it isn’t very thick.
Julie Evink says
It’s not super thick maybe 1 – 1 1/2 inches?
Tori says
Could you make this a day before and have it sit in the fridge overnight to bake in the morning?
Michelle Sperr says
Hi Tori! I haven’t tired that before but you could certainly give it a try. You may have to adjust baking time slightly! Let me know how it turns out.
Monique says
I loved this and have already made it twice. Such a good alternative for a dessert as well. Much healthier. Thank you.
Julie says
Perfect! I’m so glad you enjoy it!
Stephanie says
This is always so good!!! I’m curious though.. are the calories & macros per serving or for the entire dish?
Julie says
They should be per serving but that is an estimate at best – it all depends on the ingredients you use.
Lidiya says
I’ve made this so many times and absolutely love it! Was wondering if there’s a way to do it in the instant pot? Would love to make it while camping but don’t want to use the gas oven. Thanks!
Julie says
Hmmm, I haven’t tried that but it sounds like a great idea! I’ll have to maybe give it a try!
Pauline Gudas says
Could I use Oat milk instead of almond milk?
Julie says
Yes, that would be fine!
Pauline Gudas says
Thanks for the quick response
Julie says
You’re welcome! Hope you enjoy!
Kalen says
Just wondering – if I were going to put this into muffin cups, any ideas on how long I’d let it bake? Thank you! 🙂
Julie says
I haven’t tried it in muffin cups but start around 25 minutes and go from there!