Grab-and-go breakfast doesn’t have to be boring with this Healthy Baked Oatmeal recipe! Rolled oats, blueberries, strawberries, and bananas are naturally sweetened and baked in the oven into tasty bars. Meal prep this quick and easy go-to breakfast for back to school or busy weekday mornings.
It’s officially August and that means all of those little ones will be going back to school!
And even for those of us sans kiddos, life always seems to get a bit busier about this time of year.
That’s where this easy baked oatmeal will come in to save the day!
We first made it when the in-loves were visiting. A bunch of blueberries and strawberries were about to go bad, so we decided to use them for a simple breakfast recipe that everyone could enjoy.
Since then we have made it numerous times. It is such a great grab-and-go travel breakfast. (Just ask my hubby! He took them along on his fourth Texas Water Safari – a 260-mile canoe race!)
You’d think we’d be tired of it by now, but every single time this baked oatmeal is met with RAVE reviews. Hopefully your family will love it as much as mine does!
The simple ingredients you need to make this baked oatmeal recipe include:
- 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 a certified gluten-free brand 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 they are naturally sweeter. Applesauce may also be substituted.
- Milk. Either a regular or a plant-based 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 a 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.
- Nuts. Totally optional, but a little sprinkle of nuts will give the oatmeal a delightful crunch!
How to Make Baked Oatmeal
There’s really not much to it. The steps for making baked oatmeal are simple to follow: just mix, bake, and go!
- Whisk everything together except the oats, berries, and nuts.
Make sure you use a large enough bowl to fit everything in 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!
- Toss in the berries.
Lightly mix so the fruit does not break apart.
- Pour into a 7×11-inch baking dish, spread in single layer, and sprinkle with nuts, if using.
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.
- Bake in 350° oven for 35 minutes.
For drier oatmeal, cook for 5-10 more minutes.
Meal Prep and Storage
- To Prep-Ahead: The best thing is how easy this is to meal prep for the week. Make a batch for grab-and-go breakfast to enjoy for days!
- To Store: Keep in an airtight container in the refrigerator for up to 5 days. Do NOT leave this out on the counter. Think of this as more of an overnight oats recipe instead of a quick bread or cake recipe.
- To Freeze: Wrap individual pieces in wax paper so you can pull out one at a time. Freeze for up to 4-6 months.
- To Reheat: Add the baked oatmeal to a toaster oven and heat for a few minutes. You can also place on a dish and pop in the microwave for 20-30 seconds. Place a damp paper towel on top to prevent it from drying out in the microwave.
The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Gluten-Free: Not all oats are certified gluten-free, so make sure you look for ones that have the label on the front of the packaging.
- Dairy-Free: Use a plant-based milk, and coconut oil or a vegan butter substitute in place of butter.
- Vegan: Choose a plant-based milk. Use flax or chia eggs in place of eggs, and coconut oil or a vegan butter substitute.
It could be a couple of reasons. Either the oats sat too long in milk before baking, or it didn’t bake long enough. Also, using quick cooking oats can result in a soggy texture.
It depends on what you put in it, but generally yes! This recipe packs in healthy oats, fruit, nuts and a natural sweetener.
You can, however you will need to make a double batch and bake for 10-15 extra minutes.
Yes! To do so, fill up the muffin cups to ¾ full. Bake at 350° for 25-30 minutes.
Expert Tips and Tricks
- Chop the strawberries. Cut them into smaller pieces so they disperse evenly and you get some in every bite.
- An oldie but a goodie. Use only old-fashioned rolled oats for the best texture.
- Make it quick. Avoid letting the oats sit in the milk for more than about 5 minutes before baking.
- A 7 x 11-inch pan is the best. This is the perfect thickness so the oats are tender but not too soggy.
- Nosh on nuts. Coarsely chopped pecans or walnuts add a lovely crunch and texture to the baked oatmeal.
- Serve with syrup. If you haven’t appeased your sweet tooth just yet, drizzle on a bit more maple syrup for a delicious treat!
More Healthy Oat Recipes
Want a few more ways to use up those oats? You might also enjoy these other oat recipes:
- Breakfast Oatmeal Cookies
- Peach Cobbler Overnight Oats
- Pumpkin Overnight Oats
- Blueberry Baked Oatmeal
- Healthy Homemade Granola
- Blueberry Overnight Oats
- Healthy Homemade Granola
Mixed Berry Baked Oatmeal Recipe
Grab-and-go breakfast doesn't have to be boring with this Healthy Baked Oatmeal recipe! Rolled oats, blueberries, strawberries, and bananas are naturally sweetened and baked in the oven into tasty bars. Meal prep this quick and easy go-to breakfast for back to school or busy weekday mornings.
- 1 ½ cups milk cashew, oat, or soy
- ½ cup pure maple syrup
- 2 eggs
- ¼ cup banana mashed
- 4 Tbsp. butter melted
- 1 tsp. baking powder
- 1 tsp. cinnamon
- 1 tsp. vanilla extract
- ½ tsp. salt
- 3 cups rolled oats old-fashioned
- 1 ¾ cups berries mixed
- ½ cup pecans coarsely chopped
Preheat oven to 350 degrees.
Add all ingredients except for the oats and berries to a large bowl. Whisk until well combined.
Pour in oats and mix by hand until combined. Stir in berries, being careful not to overmix.
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.
If using a 9 x 13-inch pan, you’ll need to double the recipe and bake for 10-15 minutes longer.
If turning into muffins, fill each cavity to ¾ full and bake for 5-10 minutes less.