Blackberry Baked Oatmeal made with frozen blackberries is delicious topped with Greek yogurt, pecans and a drizzle of honey.
Substitute any fresh or frozen fruit, nuts or seeds you have. Snag the easy baked oatmeal recipe below then customize it however you like!
Versatile, make-ahead breakfast
Simple, easy to substitute ingredients and a 4 step dump-and-bake method make this easy recipe a breakfast staple in my house.
Whip up baked oatmeal in the morning to serve up the whole pan as a warm, wholesome breakfast (that leans just enough towards dessert to get the kids excited).
Meal prep on Sunday to warm up for quick nutritious breakfasts throughout the week.
Or prepare the night before you need to serve to a big brunch or holiday.
However you make it, however you serve it, this baked oatmeal recipe is amazing!
Ingredients
Just a few simple ingredients are all that’s needed to make baked oatmeal. All the other stuff is just ‘extra‘. Delicious, but extra nonetheless. Feel free to omit or substitute any of the extra stuff.
- Whole rolled oats – quick cooking oats can be substituted but the texture will be different and the cooking time much reduced. If using quick cooking oats defrost fruit first and reduce oven temp slightly.
- Nuts – pecans are a natural match for dark berries like blackberries and blueberries, but any nut can be substituted. Not a fan of nuts? Use unsweetened coconut or simply omit nuts and add a bit more whole oats.
- Milk – or your favorite dairy alternative; oat milk, hemp, almond, soy, coconut milk, etc.
- Eggs – substitute ground flax or chia seeds
- Sugar – for unsweetened baked oatmeal simply omit or substitute honey, maple syrup or your favorite sweetener
- Butter – melt butter and cool, or substitute ghee, melted coconut oil or your favorite oil.
Step by step instructions
You simply can’t fail wrong with this dump-and-go recipe. It’s actually more of a 4 step process, but you get the idea.
- Place fruit in an 8 inch square greased baking dish (or something similar), reserving a bit to scatter on top before baking.
- Combine oats, nuts, baking powder, salt; the “dry ingredients“. Pour them on top of fruit.
- Combine eggs, sugar, milk and cooled melted butter; the “wet ingredients”. Pour over mixture in baking dish.
- Scatter reserved fruit and sugar (optional) over top. Bake, uncovered, in 375 degree oven until cooked through and browned, around 45 minutes.
Cool slightly then serve scoops of baked oatmeal warm as is. Or, top with with yogurt or milk, honey, extra berries, or nuts. Basically, anything!
Any leftover Blackberry Baked Oatmeal can be refrigerated, frozen (see below), or cut into squares to be later at eaten at room temperature.
Yield
Recipe yields 8″ square pan’s worth of baked oatmeal, roughly enough for 4-6 servings.
Only need to serve only one person? Cut into squares as single servings or bake into individual ramekins. Need to serve a crowd? Double the recipe and bake in a 13′ x 9′ baking dish until puffed and cooked through, slightly longer than the recipe calls for.
How to store
Cool to room temperature, no longer than 2 hours max on the counter. Then store refrigerated up to 6 days. To reheat cover and heat in a low 300 degree oven or scoop out individual portions and microwave until warmed through.
Wrapped tightly baked oatmeal can be frozen for 6 months or longer.
Make ahead breakfast
Prep baked oatmeal ahead of time, up to 12 hours in advance. Refrigerate until ready to bake then proceed as directed.
Make it yours
- Add a ripe banana into the eggs before pouring on to the oatmeal.
- Use any fresh or frozen fruit or mix up a variety of flavors! Apple cinnamon, strawberry rhubarb, blueberries, pear, cranberry, and raisins are all delicious choices.
- Add any mix of nuts or seeds into the oats or sprinkle over top. Coconut and almonds with chocolate is amazing!
- Turn this recipe into baked oatmeal granola bars. Or use a muffin tray to make baked oatmeal cups. Either are great on-the-go breakfast options!
Ingredients
- 3 tablespoons butter
- 2 ½ cups frozen blackberries or any frozen fruit, divided 2 cup and ½ cup portions
- ⅔ cup chopped pecans or any roasted nut
- 2 cups whole rolled oats
- 1 teaspoon baking powder
- ¾ teaspoon sea salt
- 2 large eggs
- 1 ¾ cup whole milk
- ⅓ cup sugar
- 1 tablespoon coarse sugar or raw sugar (optional)
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Melt butter and set aside to cool.
- Lightly grease a 8 x 8 inch baking dish, or any dish that’s roughly the same size. Then scatter 2 cups frozen berries, reserving ½ cup for later.
- Combine dry ingredients in a medium mixing bowl; pecans, oats, baking powder, and salt. Then pour over frozen berries.
- In the same medium mixing bowl, crack eggs and stir. Then add sugar, milk and cooled melted butter. Stir to combine and pour over the oat mixture in baking dish.
- Top with reserved berries and sprinkle with coarse sugar then bake, uncovered, until cooked through, browned and slightly puffy, about 45 minutes.
- Cool slightly, about 5 minutes. Serve as-is, or topped with Greek yogurt, berries and honey.
Nutrition
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