Berry Baked Oatmeal is a nutritious and delicious baked oatmeal recipe chock full of irresistible juicy berries and toasted nuts. Make it ahead and reheat portions as needed!
An Easy Baked Oatmeal Recipe
Quick and flavorful Berry Baked Oatmeal transforms ordinary oatmeal into something extraordinary! Prepared with berries and nuts, I often make this easy oatmeal recipe ahead of time for a delicious and ready-to-go breakfast.
This baked oatmeal is heart-healthy, packed with fresh, juicy berries, and topped with crisp toasted almonds for a bit of added crunch. Naturally sweetened with honey, it’s a quick, light, easy breakfast that’s super filling.
Another point worth mentioning is that this delicious baked breakfast will keep in the fridge the whole week when stored properly. You can also make this oatmeal bake the night before and bake it the following day, making a perfect quick and easy breakfast all week long.
What You’ll Need
I’ve kept this recipe light and healthy, without cutting corners on flavor. Here’s what you’ll need:
- Berries: Mixed berries (blueberries, raspberries, etc.) or any berries of your choice! Half of the berries will be baked inside the oatmeal, the other half will be sprinkled on top. If you’re using strawberries, I’d recommend cutting them into smaller pieces.
- Rolled Oats: Rolled oats are really the best oats for baking. Instant oats are the next best alternative, though the oatmeal texture will be slightly less firm.
- Spices: Ground cinnamon and nutmeg for some warm flavors.
- Light Brown Sugar: Gives a hint of caramelized flavor without being overbearing.
- Skim Milk: I use skim milk, but go ahead and opt for any milk you prefer. Whole milk and dairy alternatives all work well.
- Coconut Oil: Melted.
- Vanilla: For a hint of extra flavor. Pure vanilla extract is always best!
- Honey: To sweeten things up a bit. You can also use maple syrup as an alternative natural sweetener.
- Almonds: Slivered, to be used as a topping.
- Baking Powder
What Kind of Oats Should I Use?
You’ll need to get your hands on rolled oats or quick oats for baked oatmeal. Steel-cut oats are not suitable for this recipe!
How to Make Berry Baked Oatmeal
You can finish prepping this baked oatmeal in under 15 minutes and then leave the rest to the oven. Here’s the short and sweet directions:
- Prepare the Dry Oatmeal Mixture: In a mixing bowl, combine the oats, baking powder, cinnamon, nutmeg, salt and light brown sugar. Arrange the first half of your berries evenly in a lightly greased baking dish, and add the oat mixture over top.
- Whisk the Eggs and Milk: In a separate bowl, whisk together the eggs, milk, melted coconut oil, vanilla and honey. Pour this milk mixture over the oats to thoroughly coat them.
- Add the Toppings: Scatter the remaining berries on top, along with the almonds.
- Bake: Bake the oatmeal in a preheated oven until the oats have absorbed the milk mixture, and the almonds are lightly toasted.
- For best results, give this berry baked oatmeal a chance to stand for a bit after removing the baking dish from the oven. This lets it set up nicely before you either serve it or store it!
Tips for Success
- If You’re Using Frozen Berries: Frozen berries will also work for this recipe. You don’t need to thaw them first; simply add them in and bake from frozen. Note that you may just need to add on a couple extra minutes of baking time!
- Make Dairy Free Baked Oatmeal: You can use non-dairy alternatives such as almond or oat milk, or coconut milk in place of skim milk for this recipe.
- Enjoy Baked Oatmeal Warm: This baked oatmeal recipe is best served warm from the oven, otherwise it’s a good idea to reheat future servings in the microwave. It’s just not the same when served cold!
- Various nuts: pecans, walnuts, macadamia nuts.
- More varieties of fresh fruit like bananas and apples.
- Chocolate chips.
- Dried cranberries or raisins.
- Shredded or shaved coconut.
- A scoop of whipped cream, or vanilla ice cream for berry baked oatmeal a la mode!
Storing Baked Oatmeal
- Let the oatmeal cool, then store it in a sealed container in the fridge for 4 to 5 days.
- Reheat in a 350˚F oven for 20 minutes or microwave servings for 1 to 2 minutes. You can prep unbaked oatmeal the night before; if baking straight from the fridge, add 15 to 20 minutes to bake time.
- To freeze baked oatmeal, cool the oatmeal, then portion it into freezer-safe containers or bags. To reheat, microwave with a spoonful of water to retain moisture.
More Easy Make-Ahead Breakfast Ideas
- Make Ahead Breakfast Casserole
- Breakfast Egg Muffins
- Baked French Toast
- Easy Acai Bowl Recipe
- Freezer Egg Breakfast Sandwiches
- Strawberry Crumble
Very Berry Baked Oatmeal
- 2 cups skim milk
- 2 large eggs
- 2 tablespoons coconut oil, melted
- ½ tablespoon pure vanilla extract
- ¼ cup honey
- 4 to 6 cups mixed berries, divided (if using strawberries, cut them in half)
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- pinch of ground nutmeg
- ¼ teaspoon salt
- ⅓ cup light brown sugar
- ¼ cup slivered almonds
- Preheat oven to 375˚F.
- Lightly grease a 2-quart baking dish with cooking spray. Set aside.
- In a mixing bowl, whisk together the milk, eggs, melted coconut oil, vanilla and honey; set aside.
- Arrange half of the berries on the bottom of the prepared dish and set aside.
- In a mixing bowl, combine oats, baking powder, cinnamon, nutmeg, salt and light brown sugar; mix until thoroughly incorporated.
- Top berries with the prepared oat mixture.
- Pour the milk-mixture over the oats.
- Arrange the remaining berries on top, then add slivered almonds over the berries.
- Bake for 40 to 50 minutes, or until the oats have absorbed all the liquid.
- Remove from oven and let stand several minutes.
- Serve immediately OR cool it completely, transfer it to an airtight container, and keep it in the refrigerator for 4 to 5 days.
- Store in a container and keep in the refrigerator for 4 to 5 days.
- Freeze individual portions in freezer-safe bags or containers.
- You can also prep the baked oatmeal the night before and pop it in the oven the next day. Add approximately 15 to 20 minutes to the baking time if baking chilled from the fridge.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.