A simple berry baked oatmeal that saves even the busiest mornings
Life just seems to get busier by the day, and hectic mornings call for easy, dependable breakfasts.
That’s where this simple baked oatmeal swoops in to save the day!
I first made it when guests were visiting. A bunch of blueberries and strawberries were about to go bad, so I decided to use them for a simple but filling breakfast recipe that everyone could enjoy.
Since then, I’ve made it countless times. It’s such a great grab-and-go travel breakfast.
You’d think I’d be tired of it by now, but every single time this baked oatmeal is met with RAVE reviews from the whole family—especially on those rushed mornings. Hopefully your crew will love this delicious breakfast as much as mine does! Skip the plain bowl of oatmeal and give this recipe a try.
If you can’t get enough berries at breakfast, try this Mixed Berry Smoothie!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Nuts. Totally optional, but a little sprinkle of nuts will give the oatmeal a delightful crunch!
- Oats. Old-fashioned rolled oats are key. Steel-cut oats will be too hard, and quick-cooking oats will get too mushy. You can also look for certified gluten-free oats brands if needed.
- Berries. A mix of blueberries, raspberries, and strawberries is amazing. But you can always add in whatever you have on hand. Make sure to cut the strawberries into smaller bite-sized pieces.
- Banana. You just need one. And a really ripe banana is best, as it will be naturally sweeter. Applesauce may also be substituted.
- Milk. Either regular or plant-based milk, like almond or coconut milk, can be used. Oat milk was tested in this recipe and worked great.
- Butter. Make sure it’s melted but not piping hot when you add it in. If you are avoiding dairy, swap it out for melted coconut oil.
- Maple syrup. Pick out pure maple syrup, not the pancake syrup kind. You can use both dark or light syrup.
- Eggs. These are a must to get the oatmeal to hold together. You can switch with a flax or chia egg if you are vegan or avoiding eggs.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the base.
Heat oven to 350°F.
Whisk everything together in a large bowl except the oats, berries, and nuts.
Make sure you use a large enough bowl to fit all the ingredients and still have room to stir.
Mix in the oats. Don’t let them sit too long before baking or else they’ll get gummy!
Add the nuts and berries.
Carefully stir in the nuts.
Toss in the mixed berries. Lightly mix so the fresh fruit does not break apart.
Bake in the oven.
Pour the oat mixture into a 7×11-inch baking pan or casserole dish, spread in a single layer, and sprinkle with nuts, if using.
Bake in 350°F oven for 35 minutes. It will be golden brown and a chewier texture. For a drier, cake-like texture oatmeal, you’ll need another 5-10 minutes of baking time.
Pro Tip: Please note the size 7×11″ is key! You can use a 9×13″ dish but you’ll have to double the batch and increase the cooking time by 10 minutes or so. You can use a muffin pan, but you’ll need to reduce the bake time of the original recipe.
FAQs
You can easily freeze this oatmeal bake. For the best results, wrap individual servings in wax paper so you can quickly pull out a single portion.
Baked oatmeal should be kept in the fridge for the best results. It isn’t a quick bread, so please don’t leave it on the counter at room temperature.
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Baked Oatmeal Recipe
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Ingredients
- 1 ½ cups milk cashew, oat, or soy
- ½ cup pure maple syrup
- 2 eggs
- ¼ cup banana mashed
- 4 tablespoons butter melted
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 cups rolled oats old-fashioned
- 1 ¾ cups berries mixed
- ½ cup pecans coarsely chopped
Instructions
- Preheat oven to 350 degrees.
- Add all ingredients except for the oats and berries to a large bowl. Whisk until well combined.1 ½ cups milk, ½ cup pure maple syrup, 2 eggs, ¼ cup banana, 4 tablespoons butter, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, ½ teaspoon salt
- Pour in oats and mix by hand until combined. Stir in berries, being careful not to overmix.3 cups rolled oats, 1 ¾ cups berries, ½ cup pecans
- Spray a 7×11 or 9×9-inch (check this) baking dish with non-stick cooking spray and pour in the oatmeal batter. Spread it out evenly into the pan. Sprinkle with chopped pecans, making sure to press them into the oatmeal slightly.
- Bake for 35 minutes, or until the middle is almost set. For drier oatmeal, cook for 5-10 minutes more.
- Let cool for 10-15 minutes before cutting in. Serve with butter, additional maple syrup, or yogurt. Store in refrigerator for up to 5 days.
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Notes
- Pan size: If using a 9 x 13-inch pan, you’ll need to double the recipe and bake for 10-15 minutes longer.
- Muffins: If turning into muffins, fill each cavity to ¾ full and bake for 5-10 minutes less.
- Fruit: Cut the strawberries into tinier pieces so they disperse evenly and you get some in every bite.
- Oats: Use only old-fashioned rolled oats for the best texture. Quick oats won’t do as well.
- Nuts: Coarsely chopped pecans or walnuts add a lovely crunch and texture to the baked oatmeal.
- Syrup: If you haven’t appeased your sweet tooth just yet, add a drizzle of maple syrup for a delicious treat!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Yummy Oat Recipes
Want a few more ways to use up those oats? You might also enjoy some of my other favorite oatmeal recipes.
Maple Brown Sugar Oatmeal
10 mins
Oatmeal Breakfast Cookies
24 mins
How to Make Overnight Oats
2 hrs 5 mins
Healthy Homemade Granola
30 mins
There’s no measurements
Hi Natalie! Thank you for pointing that out! I have added the recipe card back into the post so the measurements are there for you now.
This was really good. Didn’t need any toppings at serving. Added walnuts instead of pecans as well
Oh I bet the walnuts add a lovely touch, Ashlyn! So glad you enjoyed the recipe. Thanks so much for taking the time to leave a comment and rating letting me know!
This was a wonderful variation with the addition of the banana. Made 2 batches: mixed berries folded into the first held up incredibly well, and the addition of butterscotch chips with nuts on the top of the second was a big hit at breakfast.
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!