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Start your day off right with this delicious and wholesome Baked Oatmeal Recipe. This oatmeal is packed with flavor, featuring mixed berries, honey, and oats. It’s a great way to fuel your body all day long.
This summer I tried hard to eat breakfast every day because I know it’s important. My problem is that I don’t like many typical breakfast foods so I usually just have toast, fruit, or yogurt.
I enjoy fresh fruit as breakfast but after having it for a month straight, I was getting tired of it. I wanted to make a breakfast that would last me for several days, was semi-nutritious, and was filling.
I saw a recipe for baked oatmeal with berries and was intrigued. My husband loves oatmeal with fruit in it but I am not a fan. However, after reading the recipe I thought that having oatmeal baked along with the berries would help the texture and the taste.
- old fashioned rolled oats (these are better than the quick oats but you could use quick oats in a pinch)
- chopped almonds (I prefer to toast my almonds before putting them in my oatmeal)
- baking powder
- sea salt (I like to use sea salt because it gets better distributed throughout the oatmeal)
- brown sugar (I prefer light brown sugar but if you like the deeper flavor of dark brown sugar it can be used here)
- milk (I use skim or 2% milk just to keep the calories lower)
- vanilla extract (Use one that has good ingredients, it makes a difference. I make my own but Nielsen-Massey is a good one to use)
The original recipe called for putting bananas on the bottom of the oatmeal. I have done this several times and I like the flavor but I find my baked oatmeal doesn’t last nearly as long with the bananas in it so I tend to skip them.
The oatmeal is easy to make. It basically combined the dry ingredients, pours the wet ingredients over top, then has a layer of berries on top and one on the bottom.
Once the oatmeal comes out of the oven I like to let it cool. Then I cut it into squares and store it in a container in the refrigerator. Each morning I grab a square and take it to work with me.
Can I use frozen berries?
You can definitely use frozen berries. I have used both fresh and frozen and they both work well. Just make sure if you do use frozen berries that the strawberries aren’t whole. If they are cut them into slices before adding them to your oatmeal bake. Also, I would only use one and two-thirds cup of milk if adding frozen berries because they add a lot of liquid.
Can I use a different type of nuts?
Of course! While I like to use almonds in this recipe I’ve also used walnuts and pecans in my baked oatmeal recipes and both turn out tasty. Use whatever nuts you have on hand and that you like. You can also omit the nuts if you don’t like them.
What fruit can I put in my baked oatmeal?
For this recipe I used berries. You can use a combination of strawberries, blueberries, blackberries, and raspberries. You can also do 2 cups of berries and 1 cup of bananas. I have several other baked oatmeal recipes on this blog that you can check out below if you want to try different fruits.
How do you store this oatmeal?
Put the oatmeal in a single layer in a container and refrigerate up to 4 days. When ready to eat place on a microwave safe plate and microwave for 30-60 seconds.
The oatmeal was actually very good. It lasted us for 4 days of breakfast, with both my husband and I eating it on each of the 4 days.
You can also make a half recipe and bake it in an 8 x 8 baking dish. This is what I do whenever I’m making it for myself instead of for both of us.
More Baked Oatmeal Recipes:
- Cranberry Orange Baked Oatmeal
- Apple Cinnamon Baked Oatmeal
- Carrot Cake Baked Oatmeal
- Blueberry Baked Oatmeal
- Apple Oatmeal Breakfast Bars
The oatmeal was slightly sweet and the tartness of the berries contrasted with it nicely. I liked the texture of this baked oatmeal a lot more then instant oatmeal. It was firm and not mushy like regular oatmeal.
The baked berry oatmeal was filling and I didn’t have to snack in between breakfast and lunch. The great thing about this recipe is that you can use any type of fruit in the oatmeal. This is going to be a great breakfast during the school year that I can make on Sundays and eat throughout the week.
If you’ve tried my Baked Oatmeal with Berries or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 c. old-fashioned rolled oats
- ¼ c. chopped almonds
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ⅓ c. honey
- 2 Tablespoons brown sugar
- 2 c. milk
- 2 large eggs, lightly beaten
- 3 Tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons vanilla
- 3 c. berries, fresh or frozen (I used blueberries, strawberries, and raspberries)
- Preheat the oven to 375 degrees. Spray a 9 x 13 baking dish with cooking spray.
- In a medium bowl combine the oats, almonds, baking powder, cinnamon, and salt.
- In another medium bowl combine the honey, brown sugar, milk, eggs, butter, and vanilla. Mix well.
- Place half of the berries in the bottom of the baking dish. Sprinkle the oat mixture over top of the berries in an even layer.
- Pour the liquid ingredients over top of the oats making sure to cover the oats. Top with the remaining berries.
- Bake for 35-40 minutes or until the top has browned. Remove from oven and let cool 10 minutes before serving.
Recipe adapted from Leah Claire
- Baked Oatmeal with Berries from Hezzi-D’s Books and Cooks
- Baked Oatmeal with Blueberries from Blogghetti
- Chai Tea Overnight Oats from Palatable Pastime
- Chocolate Baked Oatmeal from Jen Around the World
- Homemade Instant Oatmeal from The Spiffy Cookie
- Overnight Oats Lower Carb Option from Art of Natural Living
- Pebble Top Oatmeal Bread from That Recipe
- Rasmalai Oat Pancakes from Magical Ingredients