Very Berry Baked Oatmeal

4.15 from 14 votes
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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!

Berry baked oatmeal topped with mixed berries in a baking dish, with one portion served.


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.

Very Berry Baked Oatmeal served in a baking dish.

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.
  • Eggs
  • Baking Powder
  • Salt

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!

A serving of berry baked oatmeal in a bowl, topped with fresh strawberries.

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: 

  1. 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.
  2. 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. 
  3. Add the Toppings: Scatter the remaining berries on top, along with the almonds.
  4. Bake: Bake the oatmeal in a preheated oven until the oats have absorbed the milk mixture, and the almonds are lightly toasted.
  5. 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!
A closeup of berry baked oatmeal.

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!

Topping Ideas

  • 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!
Berry baked oatmeal topped with mixed berries in a baking dish, with one portion served.

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

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4.15 from 14 votes

Very Berry Baked Oatmeal

Nutritious and delicious baked oatmeal packed with irresistible juicy berries and toasted nuts. Make it ahead and reheat portions as needed.
Prep Time: 10 minutes
Cook Time: 45 minutes
Resting Time: 10 minutes
Total Time: 55 minutes
Servings: 8 servings


  • 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
  • cup light brown sugar
  • ¼ cup slivered almonds
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  • 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.


Calories: 233kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 118mg | Potassium: 276mg | Fiber: 2g | Sugar: 21g | Vitamin A: 185IU | Calcium: 132mg | Iron: 1.3mg

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.

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Recipe Rating:


  1. DylansMama says:

    Very Delicious! Take note: if you plan to bake it after refrigerating overnight it will take at least another 20 minutes of baking! I found this out the hard way after my whole family was seated around the table, coffee’s pouedr and everyone starving…only to find out that after 50 minutes of baking it was watery and barely warm in the middle. You should have seen the looks on my kids faces when I told them they had to wait at least another 20 minutes. Lol. Otherwise this is really yummy and I’ll be making it again!

    1. Katerina Petrovska says:

      Thank you so much! I am very glad you enjoyed it! 🙂

  2. Nancy says:

    I left out the coconut/vegetable oil and it was still yummy. I used homemade full fat cashew milk.

  3. Faith V. says:

    I found this recipe because it was on the sidebar of the e-mails I get from you. I was lucky enough to have everything needed (even using my very last two cups of milk, haha) and made it this morning. It’s actually in the oven right now, and it smells so good! I can’t wait to try it.

    So, I just tried it (after letting it sit for about ten minutes), and it turned out great! I was so worried about the honey making too sweet, especially in addition to the brown sugar, but the tartness of the berries makes it so that it is not overly sweet! Now I have a delicious breakfast for the next 8 days!

  4. Suzanne Holt says:

    Delicious! So yummy and healthy for breakfast!

  5. Donna says:

    This looks delicious. Would like to bring it to my ladies bible study. Do you know how to adjust the recipe to serve 12?

    1. Katerina Petrovska says:

      Inside the recipe box where it says “Servings: 8” – click on that and a slider should appear. If you adjust that slider left or right, it will show you how much you will need for more or less servings. Let me know if this helps. Thank you!

  6. Jennifer says:

    Why does it say to transfer to a plastic container for storage? I have a lid for the baking pan I use, and would prefer to just cover it & refrigerate it right in the same glass pan.

  7. Monica Harmon says:

    Any suggestions for making this egg-free?

    1. Katerina Petrovska says:

      I haven’t tried using any substitutes with this recipe, but what about chia eggs? 1 tablespoon chia seeds + 2.5 tablespoons water is one chia egg. Stir it together and let rest for 5 minutes to thicken. I hope this helps. Please let me know if you try it.

      1. Monica Harmon says:

        Thank you!! I will definitely let you know!!

        Happy New Year!!