Berry Baked Oatmeal
75 Comments
Posted: 06/01/20
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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!
Contents
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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!
WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:
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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
This delicious baked oatmeal recipe is loaded with fresh berries! It's a quick and easy make ahead breakfast for meals on the go that are healthy.
servings
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.
Video
Nutrition Information
Calories: 349kcal (17%), Carbohydrates: 52g (17%), Protein: 8g (16%), Fat: 12g (18%), Saturated Fat: 6g (38%), Cholesterol: 54mg (18%), Sodium: 356mg (15%), Potassium: 438mg (13%), Fiber: 5g (21%), Sugar: 20g (22%), Vitamin A: 90IU (2%), Vitamin C: 42.3mg (51%), Calcium: 238mg (24%), Iron: 2.4mg (13%)
Colleen says
Hello! Wondering if this would work without the salt? I made it and loved it but felt like I could taste the salt.
Julie says
Yes, I think it would be fine without the salt.
Ro says
Can I replace the maple syrup with honey?
Julie says
I have not tested it with anything but syrup but I think that would probably work, let me know how it goes!
Sharon says
I made this with frozen raspberries and fresh banana, it was DELICIOUS! Like eating a muffin out of a bowl. I am looking forward to trying it cool with some yogurt. I think it might be fun to try it with peanut butter and chocolate chips too! Wonderful recipe, thank you!
Julie says
That all sounds delicious! I’m so happy you loved it!
Tara says
Yum this is delicious. I could have eaten the whole casserole! I used butter to grease my pan and also in the recipe instead of coconut oil. I accidentally left out the vanilla but didn’t miss it at all.
Julie says
So happy you enjoyed it!
Angie says
I make this every week.
Julie says
That’s awesome!
Shelley says
I am looking forward to trying this recipe, however, I’m counting calories, carbs and proteins right now. Can you tell me the serving size and if what is listed is per serving?
Julie says
It is per serving, those numbers are calculated approximately. It really depends on the brands of the ingredients you use, it is best to add them up yourself based on the products you use to determine an accurate count. The serving size is also approximate, it is 1/6 of the entire dish.
Lorena says
This is really good! I saw the recipe while I was trying to add more things to my diet that would help my cholesterol. I felt it would be good when I wanted something to snack on. The first time I made it, I ate it warm, like oatmeal. It was good. But, I found that I really liked it cold from the fridge, with whipped topping on it. I ate about half of it, and cut slices and froze the rest. It made a nice treat for friends who spent the night. I just made a 2nd pan of it for my ladies’ Bible Study group tonight. I used the 3-berry mix from Sam’s Club, (raspberries, blackberries, and blueberries) about 2 cups, and then also added a mixture of fresh strawberries and a tree ripened peach from our Farmer’s Market. Will be serving it with the whipped topping.
Julie Evink says
Love this! So glad you enjoyed it. Thanks for commenting and rating the recipe!
Mickey says
we have a nut allergy in the family and cannot do almond milk…if I were to use regular cow’s milk, any idea how much extra vanilla do add….or would this not be the same with cow’s milk
Judy says
Can you use a vanilla plant protein milk, like Ripple, in place of the almond milk.
Julie Evink says
I would think so, but I’ve never tested it!
Allison says
A family favorite for sure! We love make-ahead breakfasts like this.
Dara Michalski says
This is the only way my kids will eat oatmeal. Thank you for such a great recipe!
Julie Evink says
So glad you found a way they like it!
Ashley says
I am looking for a baked oatmeal recipe that I can make several and freeze a few. Will this freeze well?
Julie Evink says
Yes it should! You could even put it in a muffin tin!
Carol says
Can frozen fruit be used in this?
Julie Evink says
I have not tested it like that but I think it would work.
Laura says
How long does this typically last for? Can I make a batch on Monday and it do for a few days? And can I substitute the almond milk for regular cows milk? Thanks.
Julie Evink says
Yes it’s great reheated and you can use regular milk!
Kelli says
There have been so many heavy meals from all the holiday parties that when I saw this …. this is going to be dinner! Yum & healthy. Thank you for posting. I will show the kids the picture tonight that you took, that should get them excited for something different. Looks great:)
Julie Evink says
Enjoy Kelli!
Cathy says
This was delicious. Really great! I made it camping in October and it was a huge hit.
Julie Evink says
Glad you enjoyed it Cathy! Although I’m wondering where you are from that you can camp in October!