Mixed Berry Baked Oatmeal Recipe

I used a little-known pantry swap in my Mixed Berry Baked Oatmeal that helps it hold its shape for easy slicing and reheating.

I never thought baked oats could be this bold but here we are. This Mixed Berry Baked Oatmeal flips brunch rules and makes weekday mornings feel like a tiny adventure.

I use gluten-free old-fashioned rolled oats and lots of mixed berries so the texture stays hearty and the flavor actually pops. It lands on my list of Summer Oatmeal Recipes and somehow also reads like a weeknight win, even when I’m half asleep.

You’ll find yourself asking how the berries burst just right and why it’s so filling without being heavy. Try it once and you’ll want to riff on it.

Ingredients

• Oats: whole grain, high in fiber and slow carbs, keeps you full longer.
• Berries: tart and sweet, rich in antioxidants and vitamin C, low sugar overall, theyre bright.
• Eggs: add protein and structure, keeps bake tender, adds savory balance.
• Milk: adds creaminess and calcium, pick unsweetened plant milk to cut sugar.
• Maple syrup: natural sweetener, gives caramel notes, less processed than white sugar.
• Walnuts: crunchy healthy fats and protein, adds texture and slight bitterness sometimes.
• Chia or flax: boost fiber and omega 3s, helps bind the bake, little grit.

Ingredient Quantities

• 2 cups gluten-free old-fashioned rolled oats (not quick oats)
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 2 large eggs lightly beaten
• 2 cups milk (dairy or unsweetened almond milk)
• 1/4 cup pure maple syrup or honey
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract
• 2 cups mixed berries (fresh or frozen, hulled strawberries halved)
• 1/4 cup chopped walnuts or pecans optional
• 2 tablespoons chia seeds or ground flaxseed optional

How to Make this

1. Preheat oven to 375°F (190°C) and grease an 8×8 or 9×9 inch baking dish with butter or oil, or line it with parchment for easy cleanup.

2. In a large bowl stir together 2 cups gluten-free old-fashioned rolled oats, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt and 2 tablespoons chia seeds or ground flaxseed if using.

3. In a separate bowl whisk 2 large eggs, 2 cups milk (dairy or unsweetened almond), 1/4 cup pure maple syrup or honey, 2 tablespoons melted butter or coconut oil and 1 teaspoon vanilla extract. If you added chia or flax let the wet mix sit a minute so it starts to thicken.

4. Pour the wet mixture into the dry and stir until just combined, dont overmix. Fold in about 1 3/4 cups of the mixed berries, reserving some for the top. If your berries are frozen toss them with a tablespoon of oats so they dont make the batter too watery.

5. Stir in 1/4 cup chopped walnuts or pecans if you want the crunch.

6. Transfer batter to the prepared dish, smooth the top, press the reserved berries into the surface and sprinkle a few extra nuts.

7. Bake 35 to 40 minutes until the edges are golden and the center is set, a toothpick in the middle should come out mostly clean. If the top is browning too fast loosely tent with foil.

8. Let the baked oatmeal cool about 10 minutes so it firms up, then slice and serve warm with extra milk, yogurt or a drizzle of maple syrup.

9. Store leftovers covered in the fridge up to 4 days, reheat portions in the microwave with a splash of milk to loosen.

10. Quick tip: you can swap the maple for honey, use coconut oil for dairy free, and the baked oats also freeze well in portions for quick breakfasts.

Equipment Needed

1. 8×8 or 9×9 baking dish, greased or lined with parchment
2. Large mixing bowl for the oats and dry stuff
3. Medium bowl for the wet ingredients
4. Whisk for eggs and milk
5. Measuring cups and spoons (cups for oats and milk, spoons for cinnamon etc)
6. Rubber spatula or wooden spoon to fold and scrape the batter
7. Knife and cutting board for chopping nuts and hulling strawberries
8. Oven mitts and a toothpick to check doneness

FAQ

Mixed Berry Baked Oatmeal Recipe Substitutions and Variations

• Rolled oats: swap for quick oats 1:1 if needed, but the texture will be softer and the bake may set faster. Or use 1 3/4 cups oat flour plus 1/2 cup chopped nuts or seeds to keep structure if you don’t have whole flakes.
• Eggs: make a flax or chia egg for each egg by mixing 1 tablespoon ground flaxseed or chia with 3 tablespoons water, let sit 5 minutes. Or use 1/4 cup mashed banana or 1/4 cup applesauce per egg for a vegan/egg-free option.
• Milk: any plant milk or dairy milk works 1:1 — soy, oat, cashew, almond. For extra creaminess use full fat canned coconut milk thinned with a little water so it pours.
• Maple syrup or honey: swap with 1/4 cup brown sugar or coconut sugar, or 3 tablespoons agave syrup. If you change liquid sweetener to granulated, check batter and add a splash more milk if it seems too dry.

Pro Tips

1) Let the mixed batter sit 10 to 15 minutes before you bake it so the oats and chia/flax can soak up the liquid. It makes the texture creamier and steadier, and you’ll avoid a gummy center.

2) If you use frozen berries toss them with a tablespoon of oats or pat them mostly dry first, and fold them in gently. That keeps the batter from getting watery and stops the berries from turning everything purple.

3) Small flavor boosts go a long way — brown the butter for a nutty depth, add a teaspoon of lemon zest to brighten the berries, or a tiny pinch of nutmeg for warmth. Don’t add too much, just little tweaks like that change it from plain to homemade-good.

4) For even baking check your oven temp with an oven thermometer and rotate the pan halfway through. Cool the dish about 10 minutes before slicing so it firms up, and freeze single portions wrapped tight; reheat with a splash of milk or a damp paper towel so it doesnt dry out.

Mixed Berry Baked Oatmeal Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I used a little-known pantry swap in my Mixed Berry Baked Oatmeal that helps it hold its shape for easy slicing and reheating.

Pin

Servings

6

servings

Calories

308

kcal

Equipment: 1. 8×8 or 9×9 baking dish, greased or lined with parchment
2. Large mixing bowl for the oats and dry stuff
3. Medium bowl for the wet ingredients
4. Whisk for eggs and milk
5. Measuring cups and spoons (cups for oats and milk, spoons for cinnamon etc)
6. Rubber spatula or wooden spoon to fold and scrape the batter
7. Knife and cutting board for chopping nuts and hulling strawberries
8. Oven mitts and a toothpick to check doneness

Ingredients

• 2 cups gluten-free old-fashioned rolled oats (not quick oats)

• 1 tablespoon baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon fine sea salt

• 2 large eggs lightly beaten

• 2 cups milk (dairy or unsweetened almond milk)

• 1/4 cup pure maple syrup or honey

• 2 tablespoons melted butter or coconut oil

• 1 teaspoon vanilla extract

• 2 cups mixed berries (fresh or frozen, hulled strawberries halved)

• 1/4 cup chopped walnuts or pecans optional

• 2 tablespoons chia seeds or ground flaxseed optional

Directions

• Preheat oven to 375°F (190°C) and grease an 8×8 or 9×9 inch baking dish with butter or oil, or line it with parchment for easy cleanup.
• In a large bowl stir together 2 cups gluten-free old-fashioned rolled oats, 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon fine sea salt and 2 tablespoons chia seeds or ground flaxseed if using.
• In a separate bowl whisk 2 large eggs, 2 cups milk (dairy or unsweetened almond), 1/4 cup pure maple syrup or honey, 2 tablespoons melted butter or coconut oil and 1 teaspoon vanilla extract. If you added chia or flax let the wet mix sit a minute so it starts to thicken.
• Pour the wet mixture into the dry and stir until just combined, dont overmix. Fold in about 1 3/4 cups of the mixed berries, reserving some for the top. If your berries are frozen toss them with a tablespoon of oats so they dont make the batter too watery.
• Stir in 1/4 cup chopped walnuts or pecans if you want the crunch.
• Transfer batter to the prepared dish, smooth the top, press the reserved berries into the surface and sprinkle a few extra nuts.
• Bake 35 to 40 minutes until the edges are golden and the center is set, a toothpick in the middle should come out mostly clean. If the top is browning too fast loosely tent with foil.
• Let the baked oatmeal cool about 10 minutes so it firms up, then slice and serve warm with extra milk, yogurt or a drizzle of maple syrup.
• Store leftovers covered in the fridge up to 4 days, reheat portions in the microwave with a splash of milk to loosen.
• Quick tip: you can swap the maple for honey, use coconut oil for dairy free, and the baked oats also freeze well in portions for quick breakfasts.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 200g
• Total number of serves: 6
• Calories: 308kcal
• Fat: 14.6g
• Saturated Fat: 5g
• Trans Fat: 0.1g
• Polyunsaturated: 3.7g
• Monounsaturated: 2.2g
• Cholesterol: 91mg
• Sodium: 383mg
• Potassium: 322mg
• Carbohydrates: 42g
• Fiber: 7.2g
• Sugar: 17.3g
• Protein: 11.1g
• Vitamin A: 252IU
• Vitamin C: 10mg
• Calcium: 125mg
• Iron: 1.8mg