Berry Baked Oatmeal
147 Comments
Updated Nov 26, 2023
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For oatmeal fans — this berry baked oatmeal is another delicious way to enjoy oats for breakfast! The top is slightly golden while the inside is soft and loaded with a pretty sweet berry assortment.
Just when I thought overnight oats or the classic stovetop oatmeal were my favorites, this berry baked oatmeal proves its worth. Especially when you’ve got more than one person at the breakfast table! It’s easily sliceable into 6 portions and can be jazzed up with a quick dollop of creamy yogurt.
So yes — I’d say this healthy baked oatmeal recipe is another perennial winner for breakfast meal prep. Just warm it up (with optional toppings) and enjoy it with a hot cup of coffee or matcha to get your day started on a good note!
Berry Baked Oatmeal Recipe Ingredients
Think of this as a breakfast casserole dish, but in oatmeal form! Here’s what you’ll need.
- Oats: Stick with old-fashioned rolled oats for the best texture. And if you’re gluten-free like me, make sure to always grab a bag of certified gluten-free oats!
- Berries: I’m using frozen mixed berries for this recipe. But you could also use fresh berries, especially when they’re in season!
- Nuts: Sliced almonds help to add a bit more texture and crunch to the oatmeal base.
- Liquid Ingredients: A combination of eggs, maple syrup or honey, vanilla extract, melted butter or oil, and milk (dairy or dairy-free) binds the oatmeal together.
- Baking Essentials: A little baking soda, salt, and a dash of cinnamon finishes it off.
If you want to swap some of the ingredients…
- Switch up the fruits. Instead of berries, you can try using any other frozen fruits of your choice! I highly recommend mangos, banana, or peaches (I have a peaches and cream version in my cookbook!).
- Use different nuts. If you’re not a fan of almonds, you can also use chopped walnuts, pecans, or your favorite nuts.
Find the complete recipe with measurements below
How To Make Baked Oatmeal
Before starting, grab a 9-inch square baking dish. Then gently grease the inside so the oatmeal doesn’t stick when you’re scooping it out!
Mix the dry ingredients. In a large bowl you’ll stir together the oats, sliced almonds, cinnamon, baking soda, and salt.
Stir the wet ingredients together. In a separate bowl, whisk together the milk, honey, eggs, butter, and vanilla.
Combine everything together. Pour the wet mixture into the dry, add the frozen berries, and stir everything together. If you start to notice the berries turning the liquid purple, that’s totally fine!
Prep and bake the casserole. Transfer the mixture to the baking dish and top it with extra berries and almonds. Then bake for 40 to 45 minutes at 375°F (190°C). Make sure to let it cool a bit before slicing!
Storage Tips
- To store: Store any leftovers in an airtight container in the fridge for 4 to 5 days.
- To freeze: Yep, baked oatmeal is freezable! Make sure to slice the oatmeal into portions before storing them in a freezer-safe container for up to 3 months. This will make reheating a breeze!
- For reheating: Thaw each frozen portion in the fridge overnight. Then bake uncovered with aluminum foil in a 350°F(180°C) oven for 15 to 20 minutes. You can also reheat in the microwave for 1 to 2 minutes, or until warmed through.
More Breakfast Ideas
Want some new ideas to switch up your breakfast routine? Here are a few delicious and healthy breakfast ideas to make mornings exciting again!
- Shakshuka
- Healthy Breakfast Casserole
- Best Paleo Pancakes
- Healthy Breakfast Egg Muffins
- Sweet Potato Breakfast Hash
I hope you (and your friends and family) love this berry baked oatmeal for breakfast! Let me know how it turned out in a comment below.
Berry Baked Oatmeal
Description
Video
Ingredients
- 2 cups old fashioned rolled oats
- ¾ cup sliced almonds
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups milk (dairy or dairy-free)
- ¼ cup honey or maple syrup
- 2 large eggs
- 2 tablespoons melted unsalted butter or coconut oil
- 2 teaspoons vanilla extract
- 2 ½ cups frozen mixed berries
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9-inch square baking dish.
- In a large bowl, stir together the oats, ½ cup of almonds, cinnamon, baking soda, and salt.
- In a separate medium bowl, whisk together the milk, honey, eggs, butter, and vanilla.
- Pour the wet mixture into the dry, add the frozen berries, stir it all together, and then transfer the mixture to the baking dish. If you'd like, top it with a few extra frozen berries. Then sprinkle the remaining ¼ cup of almonds on top.
- Bake for 40 to 45 minutes, or until set. Serve immediately plain, or top with a dollop of yogurt or a drizzle of maple syrup.
Nutrition
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This is my favorite go to breakfast. Easy and saves and reheats very well.
Yes, it’s a great breakfast meal prep recipe. Happy you love it, Susan!
Hi Lisa
I cannot wait to try out this recipe. Quick question: can I use quick cooking oats instead? Or does it have to be OF rolled oats?
Hi Lareena – For the best texture, rolled oats are preferred. Otherwise, it will be very mushy with quick oats.
Loved this! I accidentally used molasses instead of maple syrup, but it still turned out fantastic!
Hi there – I’m glad this still turned out okay with molasses instead!
Can you make this in an 8×8 metal baking dish? If not, where did you get your beautiful white 9×9 baking dish?
Yes, no problem. Enjoy!
This is my favorite go to breakfast. I make this every week. I do add a little stevia sugar for extra sweetness….
I’m glad this berry baked oatmeal is part of your routine now, Dawn!
Another easy, quick & delish recipe from Lisa! It’s a nice change from just a bowl of oatmeal and would be great as a guest brunch option.
Happy you loved the baked oatmeal, Marilyn!
I have made this recipe several times, is super delicious and convenient for an easy breakfast.
I added an unsweetened shredded coconut and the flavor is amazing! The toasted coconut with coconut oil and coconut milk… Yummy!
Thank you Lisa.
Sounds like a great addition with the shredded coconut! Glad you enjoyed it.
I went a little off-grain here and made this recipe with Fall apples — they’re in abundance here in Kelowna, B.C., Canada. I swapped almonds for pecans and used half and half milk/cream, as that was all I had. And, wow, it’s almost like having apple pie and ice cream for breakfast, without all the refined sugar. Add a large dollop of Greek vanilla yogurt on top — decadence for the day! Great to warm up and indulge for a few days. Recommend!
That’s great to hear this baked oatmeal worked out great with apples, Lana!
Did not like the gelatinous texture created by the egg, and when using a tart fruit it’s going to need more sweetener. Won’t be making this one again.
I just made this recipe this morning. I followed the recipe exactly and it turned out as expected. It was crisp on the outside and soft and similar to bread pudding on the inside. I ate it plain with a cup of coffee and it was perfect!
Wonderful! So happy you loved the recipe, Jennifer!
I love this recipe and have made it several times. I am curious if this can be made the night before like overnight oats and then baked the next morning?
Hi Tara – I would fully bake it, then just reheat it in the oven the next morning.
Should we double baking time if we double ingredients? TIA!
It may not need double, but I’d definitely keep an eye on it after 50 to 60 minutes.
Wow, this came out so yummy.
Thanks Jeannie! I’m happy you loved it!
Yummy!!! So delicious, made exactly per recipe!!! I’m thinking of experimenting with pumpkin somehow!!!
If you experiment with pumpkin, let us know how it turns out!
This is my third time making this in as many weeks! My two-year old loves it!
Happy to hear your family is loving this baked oatmeal, Grace!
What is nuts are not an option due to allergy. Can it be made without or perhaps seeds?
Yes, you can use various seeds instead!
We LOVE berry baked oatmeal! I’m NOT creative in the kitchen, is there a way to give this dish some fall flare?
Hi Sarah – I have a peaches and cream flavor in my cookbook! But I’ll keep that in mind for introducing another fall flavor to the website. :)
So delicious!! I used 1 cup quick oats and 1 cup Antient Grains from Trader Joe’s. I had cherries I had frozen earlier this summer so I used 2 cups of those and the last little bit of mixed berries I had. It tastes delicious!
Glad this turned out great with 1 cup ancient grains as well, Anne!
This is one of my go-to breakfasts. It’s really good. I freeze some of it and it’s still delish when I defrost and warm it up. I’ve added apples and peaches when I I didn’t have enough berries.
Glad this has worked out to be a freezer-friendly breakfast, Jo!
Love this! I recently had a baby and I make this as a meal prepped breakfast for myself every week.
Glad this recipe is coming in handy for breakfast meal prep! Also, congrats on the new baby, Sara :)
Not sure what I did wrong bc mine was quite liquidy but it taste yummy!
Oh no! I have a feeling it didn’t cook all the way. Next time, try leaving it in for longer or bumping up the temperature a bit.
I made healthy berry-baked oatmeal & it is so cozy & delicious. I topped mine with peanut butter & maple syrup.
Glad you enjoyed this breakfast idea!
Berry Baked Oatmeal was a HUGE hit. It was easy to make, and the entire batch was gone before I knew it. Especially loved that it is packed with health benefits. I can’t wait to try the one in Lisa’s new cookbook that I just purchased, and which uses peaches.
You’ll definitely love the one in the cookbook Lori!
I have been eyeing this recipe for a long time, and I finally had the time to make it. Easy, delicious, and super healthy. I wonder how a less healthy version would turn out . . . with chocolate chips?
I’ll have to test out a chocolate chip version! But, glad you enjoyed this berry version Amanda.
Can I use water instead of any milk or non dairy milk, etc.?
Yes, no problem. It will just be a little less creamy.
This is SO delicious! And, it’s also super quick and easy to prepare. I added a few walnuts to the recipe as well. Thank you!
Glad you loved this baked oatmeal Ann!
I’ve made this recipe every week for several months. I love how versatile it is and have settled on my (current) favorite way with just a few modifications. I love it with walnuts, blueberries and combining sourdough discard with less milk. I find that using a cup of discarded sourdough and 1/4 of milk gives the oatmeal a n almost cake like texture and really holds it together well. I also use equal parts honey and maple syrup. This recipe is absolutely delicious reheated in the air fryer! I preheat the air fryer and heat it for 5-6 minutes at 380 degrees. So quick and easy! I double the recipe and make it in a 9×13 pan. Thank you so much for making meal prep so easy! My husband and I love trying so many of your recipes!
Happy to hear you’re loving this baked oatmeal recipe! And good to know it reheats well in the air fryer :)
Loving it!!! My kids and I are big oats fans. My kids loved it. Asked for seconds as well. We baked it together. Simple, easy to prep, and quick to bake. Will be my go recipe for breakfast!! Thank you so much!!
Glad you and the kiddos enjoyed this baked oatmeal Sarah!
I just made this and used oat milk…AMAZING! I also used brown sugar instead of maple syrup and it was so darn good.