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Baked Oatmeal with Berries

    This easy make-ahead breakfast recipe is ideal for feeding a crowd! Naturally gluten-free, this baked oatmeal is made with oats, eggs, berries, and a little bit of maple syrup.

    Baked Oatmeal with Berries

    Breakfast time isn’t always leisurely but that doesn’t mean you have to resort to cold cereal. Since we are almost always pressed for time during the morning routine, I love relying on hearty and healthy make-ahead breakfast recipes such as baked oatmeal that I can prep the night before or on the weekend.

    Berry Baked Oatmeal

    To serve, simply cut out a piece and enjoy warm with a dollop of vanilla Greek yogurt. It also tastes great at room temperature or chilled. To be honest, it takes just like a cookie!

    Hearty Baked Oatmeal Recipe
    Baked Oatmeal Recipe

    Frequently asked questions:

    What is baked oatmeal?

    Baked oatmeal is simply oats baked with fruit and nuts then sliced into squares to serve. You can use any nuts or fruit you have on hand. For added flavor, we love cinnamon and nutmeg but this will be just as delicious without any spices.

    How do you toast nuts?

    I like to toast my nuts in a 425 degree  oven until fragrant, about 4-5 minutes. While we love using walnuts any type of nuts you have on hand work great including pecans or almonds. The primary goal is to add a crunchy texture and a warm, toasted flavor that pairs well with the berries and vanilla.

    Can I substitute honey in lieu of maple syrup?

    Absolutely! Either works but I prefer the flavor of maple syrup.

    Can I use other types of fruit if I don’t have berries?

    Of course! This baked oatmeal would also be delicious with peaches, cherries, nectarines, or plums.

    How far in advance can I make this baked oatmeal?

    It will last in the refrigerator in an air-tight container for up to 5 days.

    Baked Oatmeal with Blueberries and Strawberries HR

    Your fork is waiting.

    Berry Baked Oatmeal1

    Baked Oatmeal with Mixed Berries

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    Naturally gluten-free, this easy baked oatmeal can be made ahead and is made with oats, eggs, berries and a little bit of maple syrup.
    PREP: 10 mins
    COOK: 40 mins
    TOTAL: 50 mins
    Save
    Servings: 6

    Ingredients
     

    • ¾ cup walnuts (roughly chopped )
    • 2 cups oats (old fashioned)
    • 1 teaspoon baking powder
    • 1 teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ½ teaspoon salt
    • 1 ¾ cup milk (any kind)
    • cup maple syrup
    • 1 teaspoon vanilla
    • 2 large eggs
    • 3 tablespoons unsalted butter (or melted coconut oil)
    • 2 cups mixed berries (fresh or frozen)
    • vanilla Greek yogurt (optional, to serve)

    Instructions
     

    • Preheat the oven to 375 degrees. Spray a 9×9 inch baking pan with cooking spray. Start by toasting the walnuts until fragrant, about 4-5 minutes. Remove walnuts from pan and roughly chop; set aside.
    • In a medium bowl, mix together oats, walnuts, cinnamon, nutmeg, baking powder and salt.
    • In a small bowl, whisk together milk, maple syrup, eggs, butter and vanilla. Pour mixture into the bowl with the oats. Stir in mixed berries then spread into even layer in baking dish.
    • Bake for 40-45 minutes or until golden brown on top. Serve with a dollop of Greek yogurt if you wish.

    Notes

    Can be served warm, room temperature or chilled.
    Recipe adapted from Cookie and Kate

    Nutrition

    Serving: 1squareCalories: 383kcalCarbohydrates: 43gProtein: 10gFat: 20gSaturated Fat: 6gCholesterol: 83mgSodium: 255mgPotassium: 417mgFiber: 5gSugar: 19gVitamin A: 359IUVitamin C: 1mgCalcium: 178mgIron: 2mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Want more healthy breakfast recipes? Head over to Pinterest!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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