Berry Baked Oatmeal
233 Comments
Updated Nov 26, 2023
This post may contain affiliate links. See my disclosure policy.
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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe has become a family favorite! My son is on the spectrum and cannot have added sugar so I try to create treats on my own. I love how versatile this recipe is!! I’ve made it with frozen berries, overripe bananas and frozen peaches.
For my family, I do not use the maple syrup or honey because my son reacts to it. I use 1/4 teaspoon of powdered stevia that I get from Amazon with the dry ingredients and 1.5 cups of almond milk. I add a bit of quick oats to the top of the pan and mix before cooking. I like to cook it in a 9 x 13 pan for 25-28 minutes. Recently, I made a double batch with sunflower seeds (only nuts on hand at the time) and baked half in a bundt pan! It turned out great!
My son gets excited every time I pull out the oatmeal now!! He really loves this treat and I feel good knowing he does not have a bad reaction to it! Thank you so much!!
Happy to hear this berry baked oatmeal has become a family favorite :)
So delicious for breakfast… and dessert
I made this when my husband was traveling for the week to have an easy breakfast to warm up each morning – it was so good, I also had it for dessert a couple evenings too!
Happy to hear you enjoyed this baked oatmeal Sarah :)
This looks so yummy! Can I use either flax or chia eggs instead of the actual eggs? Will it work? Thanks!
I’m sure that would work, though I haven’t tried it. If you do, let us know how it turns out!
Loved the look of it, and then!
Loved the texture and taste.
Now, altho hard to believe, they all love me more!
Made an awesome vegan custard sauce to pour over it….coconut milk, vanilla, maple syrup, and frozen mangoes. What a combo.
Glad you enjoyed this baked oatmeal recipe!
Really tasty breakfast meal prep option that has the added bonus of smelling so good when reheating. I‘ve eaten this plain or topped with yogurt or topped with a drizzle of syrup or a drizzle of honey. Each variation was great.
Super easy to put together and great flavor! I used the frozen fruits I had on hand—blueberries, dark cherries and strawberries. Yum!
I’m sure it was tasty with those dark cherries! Happy you loved it Caryn!
As a foodie, I really wanted to love this recipe but I found it to be unpalatable and had to discard it. I think maybe adding a very ripe banana, 1 less egg and more seasoning might make it more to my liking, but that’s just me. I also found the site a little bothersome to use due to so many ads all over the place covering content and popping up. I also wish the picture recipe instructions (which were great) had the measurements for each item so I didn’t have to keep scrolling up and down (with ads popping up each time), up and down to make the recipe using my phone. But that’s just me!
I just made a variation of the recipe because I did a lot of things differently though the base was kept the same. First of all I love this and will me making more variations as time goes on. And to the person that asked, yes you can totally bake them in a muffin tin, if you use muffin/cupcake cups they will stick to them, because this is how I made them. On to the changes I made… I used a mixture of coconut creamer and unsweetened vanilla almond milk. Instead of berries I used a mix of bananas, strawberries, mango and pineapple (Trader Joe’s Organic Tropical Fruit Blend), which I did have to cut up into smaller bits. In place of the almonds I used shredded coconut as well as coconut extract for the vanilla. I also used coconut sugar for the maple syrup/honey because I am oddly lacking both at the moment. And finally I used olive oil in place of the coconut oil/butter. I just finished off two of them for breakfast and I am looking forward to enjoying the rest of them as part of my pre-work breakfast or a before bed snack.
Glad this recipe still turned out great with all your tweaks to it! Sounds so delicious with the banana, strawberry, mango, and pineapple mix.
Easy Pesy. This is very good , Juicy not dry, just sweet enough. I will post on Intagram.
Great! Happy you loved it Sharon!
I mixed all ingredients as per measurements but the mix was very watery
All ovens cook a bit differently, so yours might cook a little cool. Just try baking it a little longer next time! :)
Delicious and quick and easy to make! Thanks Lisa
Made the Very Berry Baked Oatmeal with apples and peaches. Delicious and easy to make. I enjoyed the oatmeal for breakfast as a quick easy meal.
It really is so versatile with many flavor options. Glad you loved it Holly!
So easy and absolutely delicious!! I love that it’s not overly sweet. I meal prepped this and froze pieces for future and they thaw out beautifully with a quick pop in the microwave. Will for sure be making again!
Happy you loved it Melissa!
So good! Found this for a brunch I have coming up and tested it the week before to see how it would be and it’s perfect! Used oat milk and pecans instead of almond milk and almonds due to an allergy but still so yummy!
Glad you enjoyed this berry baked oatmeal :)
Moving on to make a second serving of this recipe! Love the cinnamon-vanilla flavor in the oats with the creamy yogurt on top! This may become a regular part of my breakfast ritual!
Made it with some tweaks for what I had. Used ginger in place of cinnamon, unsweetened coconut instead of almonds, canned pineapple for the berries and subbed 1 c of the milk with the can’s juice. Very yummy!
Those sound like tasty substitutions, Amy! Glad you enjoyed the recipe.
This looks fabulous and I could be a great pantry meal if you think dried fruit could be substituted for the fresh? We try to have plenty of shelf stable ingredients and foods in our pantry to pull from to create delicious and nutritious meals. Any thoughts about using dried fruits? Thank you 🙂
Hi Andrea – you could definitely use dried fruit in this recipe, the outcome would just have a different texture. But up to you! :)
Delicious! Made it to a T and plan to make another batch tomorrow with peaches. Thanks for a great recipe!
This blew my mind. How can oats taste this good?! I followed the instructions and it came out perfectly.
Glad you’re loving this baked oatmeal recipe Nikki!
Made this for our brunch event this weekend. It was a hit!!! I should have made a double batch as nothing was left. YUMMY!!!
Oh yay! So happy to hear everyone loved it, Liz. :)
This recipe took longer to bake and the mixture was crumbly but the taste was good. IT may have been my oven or the dish I used. I will make this dish again.
Delicious. I added the extra almond slices to the top the 1st time I made it. When I stored the leftovers in the frig, the almonds got a bit soggy. The 2nd time I decided to add some toasted almond slices to the top when I serve it. Perfect.
Great idea on the toasted sliced almonds Donna!
This recipe is so good! It’s very easy to make and a great breakfast to have for the week. I definitely recommend!
I doubled the recipe and use 3 mashed bananas instead of berries since two out of my three kiddos won’t eat them (weirdos… jk, I still love them🤣) I used almond milk and baked for 45 min. It was absolutely DELICIOUS!! I feel so much better knowing I’m sending them off to school with something nourishing in their bellies! Thank you for all the great recipes and I love your YouTube channel 💕
Happy to hear you and the kiddos enjoyed this baked oatmeal!
This is absolutely delicious. I’m a massive fan of oats and have this with yoghurt for a breakfast on the go. I’ve made it twice now, the first time with frozen berries and the second time with frozen mango to which I added a few tablespoons of a seed mix I had. Definitely recommend this one.
I just made this, and it’s GREAT! It is good plain, I didn’t need to sweeten it with maple syrup, and I topped mine with a dollop of lemon yogurt. Wow! I put a lot of effort into my hot cereal (Bob’s Red Mill 5-Grain Cereal, dried fruit, nuts, fresh chopped apple, and dates to sweeten), and this is equally wonderful–maybe better! Thanks.
So glad you’re loving this baked oatmeal recipe Sarah!
Super easy and very tasty. A much healthier version than the one I grew up with
Made this last week and enjoyed for breakfast all week! It was super easy to make and I reheated it in my toaster oven in 15min. Tasted like a berry crisp for breakfast but is much healthier!
I’m so glad you enjoyed this baked oatmeal!
Unfortunately, we did not enjoy the soft texture of this one despite ensuring it was thoroughly baked through. The flavour was nice, but for oven time and effort required, we’ll stick to porridge made on the stovetop sprinkled with berries & nuts.
Very good use of my frozen berries. Everyone in the family loved it.
So yummy! I added some almond extract to give it a bit of a Bakewell vibe. Great breakfast with some Greek yogurt and honey to bump up the protein. Love love love it and it’ll become a staple in my breakfast rotations now
Love the almond extract idea! Thanks for sharing Gracie. :)
Made this today and absolutely love it. Had it whilst still warm with Greek yoghurt. Will be making it again.
Awesome! Baked oatmeal for the win. :)
Wow, wow, wow, this is so tasty! I will make it every week for the foreseeable future!! I gave the recipe to a friend and her very picky family absolutely loved it!
Quick question, I wanted to add flax or chia seeds, how would that affect the recipe…use more milk?
Awesome, I’m glad you love it! You can definitely add flax or chia seeds. And yes, I’d probably add a smidge more liquid to the recipe as the seeds will absorb it.
Amazing and easy! Everyone in the fam loves it! Thank you for posting :)))
Yay, so happy the whole family loves it Karen!
I also made this with Just Egg and it turned out delicious! I added a few minutes to the baking time but it is probably due to my oven. This is a fantastic recipe. Only problem is that there won’t be any leftovers! LOL I am also loving your cookbook! Thanks, Lisa :)
Happy to hear you’re loving this recipe and my cookbook so far!
Made today using toasted pumpkin seeds to replace sliced almonds. (Nut allergy). The seeds all floated to the top creating a greenish layer. Not nearly as attractive as the photo, but tasted good.
Love the idea of adding pumpkin seeds to this!
Delicious! Used cashew milk, maple syrup and walnuts for the nuts because that’s what I had. Will definitely be making this again as it’s easy to pack a single serving and cup of yogurt for a quick breakfast/lunch at school.
Glad you’re loving this baked oatmeal recipe Ellen!
Love your site. It is just what I need.
Would it be possible to put nutritional info for future recipes in the usual order (ie,l as it is on a package). It’s a bit difficult to read and compare info now.
You can always find the main nutritional information below in the recipe card.
After seeing your post pop up on my feed many times I became obsessed and had to make it. Amazing! Love it! Tasty, healthful and beautiful.
I had to use what I had: quick cook oats, pecan & walnut, maple syrup and coconut oil. Turned out beautifully!
That’s great you made it work with what you had! Glad you enjoyed it!
Hi Lisa! Do you think this yummy baked oats could be made in a muffin pan, with the same results please? Thank you!
I don’t see why not. You may just need to adjust the cooking time. Enjoy!
This recipe was easy to make and very delicious! I love that this can be frozen individually too!
I love your Meal Prep book! The Coconut Chickpea Curry is fantastic!!!
Fiona
Yes, it’s such a great recipe for meal prep! And I have a peaches and cream version in my cookbook as well. ;) Thanks Fiona!
Hello Lisa! I’ve used and enjoyed some of your recipes, thank you. I’d like to make this oatmeal recipe for entertaining my ladies group. I used the increase scale button but I noticed that the pan size doesn’t change. If I make a double batch, I’d use a 9 by 13 pan but what if I triple the recipe? Thank you! Jackie
If you triple the recipe, you’d probably have to bake another batch in an 8×8 pan (along with the 9×13 pan).
Lisa, I love it. Great idea. I used regular blueberries because that’s all I had and one chopped apple because I had less than the amount of blueberries needed. I cut the honey in half and added a dollop of yogurt as you suggested. PS I am LOVING your new cookbook.
That sounds like perfect tweaks! Happy you loved the recipe and my cookbook. :)
Thank you so much for such an amazing recipe! This is what I wanted!!!!
Awesome! So happy you loved it!
Want to make this today. I don’t have milk. Can I use heavy cream? (Regrets that I missed your visit in Dallas).
Sure! It’ll just be extra thick and creamy.
If you want to make a vegan version of this recipe what should you substitute for the (2) two eggs?
I haven’t yet tried it with an egg replacer, but if you try it with a chia egg or flax egg, let me know how it turns out!
I made this with Just Egg and it turned out great!!
Oh wonderful! Happy to hear that and thanks for letting me know.
Can I use coconut milk for regular milk. I need dairy free.
Yes, you can use any milk in this recipe.
Delicious!! Substituted pecans for almonds since that’s what I had on hand and they worked great. Super easy and a fun different way to eat oatmeal. Definitely has a bread pudding vibe.
Pecans do work great in this recipe as well. So happy you loved it Amy!
Can I substitute toasted pumpkin or sunflower seeds for nuts? O Making it for family with nut allergies.
Yes, no problem!
Hi Lisa! Love your recipes! Do you know if it would be good if you can prepped it the night before, and just stuck it in the oven in the morning? Thanks.
I would make the whole thing and then just reheat it the next day.