Berry Oatmeal Bake
This warm, chewy, and sweet Berry Oatmeal Bake is bursting with the flavor of fresh berries. It is filling, nutritious, and deliciously satisfying. Stir it up, slide it into the oven, and earn some hands-off time before breakfast.
Why You’re Going to Love This Berry Oatmeal Bake
Oatmeal is fast. It’s easy. It’s healthy. And it’s one of our best last-minute breakfasts. Now we’ve found a way to add a laid-back weekend vibe to oatmeal. We think you’re going to love it!
This Berry Oatmeal Bake tastes like a lightly sweetened oat muffin: crisp and golden on top, and moist and chewy inside. Fresh berries and crunchy almonds add an elevated flavor and texture that is really hard to get with stovetop oatmeal. It’s really as simple as stirring the ingredients together and tossing into the oven, so it’s great for weekends or busy mornings. Plus, you can whip it up the night before. And because you can make it with fresh or frozen berries, this little gem of a breakfast is perfect all year round.
Ingredients for Berry Oatmeal Bake
- Oats– Rolled oats works best in this baked oatmeal
- Milk– We used 2% milk, but any non-dairy substitute works great here too.
- Mixed Berries– We used frozen mixed berries.
- Maple Syrup– A bit of maple syrup brings out the sweetness in the berries.
- Eggs– The eggs help add structure and a bit of protein too!
- Butter– For richness. Coconut oil is also good!
- Sliced Almonds– Adds a delicious crunch. Chopped walnuts or pecans also taste great.
- Cinnamon– Adds a warm flavor that balances the berries beautifully.
- Baking Powder– Adds lightness and improves the texture.
- Salt– For flavor. We like to use kosher salt.
- Vanilla Extract– Optional, but delicious!
How To Make Berry Oatmeal Bake
- Stir together the dry ingredients in a large bowl, reserving some almonds for the top.
- In a separate bowl, whisk together the milk, maple syrup, melted butter, eggs, and vanilla extract.
- Pour the milk mixture over the oat mixture and stir well to combine.
- Add the frozen berries and stir gently to encorporate.
- Add the mixture to a greased 9×9-inch baking dish.
- Bake at 375 degrees for 30-35 minutes or until nicely golden and set.
- Serve warm with a dollop of vanilla yogurt if desired.
Tips & Suggestions
Can I make baked oatmeal the night before?
Yep! Assemble the oatmeal as directed, then cover and put in the fridge overnight. In the morning, bake according to the recipe directions.
Can I make baked oatmeal without eggs?
You can omit the eggs from this recipe, but you will lose some of the structure that the eggs provide. You’ll end up with a softer (but still delicious) baked oatmeal. Adding a tablespoon of flax meal to your oat mixture can help your bake set up without eggs.
Can I freeze leftover Berry Oatmeal Bake?
Leftover oatmeal can be stored in an airtight container in the fridge for 3-4 days, or freeze individual servings in the freezer for up to 3 months.
Can I use different fruit in this oatmeal bake?
Absolutely! Try banana, mango, peach, plum, or any combination of berries you like. This recipe is super adaptable, and delicious in pretty much any combination.
More Delicious Breakfast Bakes:
- Sheet Pan Pancakes
- Hashbrown Breakfast Casserole
- Blueberry French Toast Casserole
- Cinnamon Roll Baked Oatmeal
Berry Baked Oatmeal
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 cup sliced almonds
- 1/4 cup maple syrup, pure
- 2 cups milk
- 2 large eggs
- 1 tablespoon unsalted butter melted
- 2 teaspoons vanilla extract
- 2 cups frozen mixed berries
- Preheat the oven to 375°F. Spray the inside of an 8-9 inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, baking powder, cinnamon, salt, and half the almonds.
- In another bowl, whisk together the maple syrup, milk, eggs, butter (melted), and vanilla.
- Pour the milk mixture over the oat mixture and stir to combine. Add the frozen berries and gently stir again to distribute the berries.
- Top with remaining almond slices and more berries if you want.
- Bake for 35-45 minutes until the top is nicely golden and the oat mixture has set.
- Remove from the oven and let cool for a few minutes before slicing. Top with a drizzle of maple syrup and/or a dollop of vanilla Greek yogurt. Enjoy!
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.Learn More about Natalie
If made ahead, can I refrigerate and warm up the next morning?
Hi Lisa, yes! You can absolutely make ahead and reheat this baked oatmeal.
Delicious for my one year-old and husband! I substituted peanut butter for the walnuts since she doesn’t have all her teeth yet… Turned out fantastic. Thank you
I have made this too many times to count. one of my favorite go to recipes. I reduced the amount of maple syrup to a quarter cup and always think I could do even less. Its so good though I haven’t tried. Thanks for the recipe the whole family loves!
Thanks so much for sharing, Marie!
Looks yum! Could I replace milk with unsweetened almond milk?
Yes! That works great too. 🙂
Has anyone tried with pecans? And or substitute sweetener? Wondering? It looks wonderful.
This recipe is very adaptable. You can use any nut or sweetener in it. 🙂
This recipe is delicious and on weekly rotation in my house. My toddler loves it and my wife and I do too. To save time in the AM, I often prepare the wet and dry ingredients separately the night before, then combine and bake in the AM. Have also been toying around lately with instead of berries. Works well too.
Do you have to put baking powder in this? My husband needs to have healthy oatmeal options that are tasty but is recovering from triple bypass surgery. Baking powder is very high in sodium.
You could leave out the baking powder.
Could these be frozen either before or after baking so I can make a freezer batch for my husband?
Yes! We recommend freezing it after baking.