Baked Oatmeal with Mixed Berries – This versatile baked oatmeal is great with SO MANY KINDS OF TOPPINGS. I’ve shared a mixed berry topping here, but see below for all sorts of ideas!
Oatmeal is one of those great breakfasts that’s not too tough on your budget and is almost endlessly versatile. It helps when you can make things like overnight oats, or the perfect steel-cut oatmeal for variety. My latest favorite incarnation? Baked oatmeal.
Leftovers = fewer breakfasts I need to fix = I am a happy human.
But even more than the amazing texture and the leftovers, I LOVE that there are so many ways to flavor and top this. One of my all-time favorites is this mixed berry combination. It’s just the right amount of sweetness for me, and I love the combination of berries and oatmeal with the cinnamon and vanilla that ends up almost feeling like a breakfast fruit crisp. You could certainly try all sorts of other flavors—pure maple syrup and pecans, almonds and dried cherries, pear sauce, blueberry-maple sauce borrowed from my Cornmeal Pancakes recipe, honey and walnuts, a bit of jam… I could go on and on.
Notes on the Recipe
Can you make it vegan? Sure! I’ve found that I can sub flax or chia eggs in place of traditional eggs. To make a flax or chia egg, you’ll add 1 Tbsp chia seed OR flax + 1 Tbsp water per egg. Mix the chia/flax with the water and let it stand for about 5-10 minutes or so to start to “activate” or gel before mixing in with the other ingredients.
Gluten Free! Many people who are gluten intolerant find they can still enjoy oats, so long as they’re certified gluten free. Oats themselves don’t contain wheat gluten, but they’re often farmed or processed in a way that causes cross-contamination. Be sure to buy certified gluten free oats if you’re gluten free, like we are. We love Bob’s Red Mill, or Trader Joe’s brands.
Can I sub another kind of oats? I wouldn’t. You *can* use quick-cooking oats, but I’ve found the texture can sometimes get a bit gluey. Steel-cut oats won’t have enough time to soften, so they’ll burn before they’re cooked through, which means crunchy AND burned. No bueno.
How long will this keep? About 3-4 days (if it you don’t eat all at once!)
Like this recipe? You might also like:
- Baked Pumpkin Oatmeal
- 7 Ways with Overnight Oats
- How to Cook PERFECT Steel Cut Oats
- Cornmeal Pancakes with Blueberry Maple Sauce
To make this vegan, you can substitute chia or flax eggs. Combine 1 Tbsp ground flaxseed OR 1 Tbsp chia seeds with 1 Tbsp water. Allow to sit for 5-7 minutes to activate/gel before adding to the other ingredients.
- 2 cups rolled oats (gluten free, if needed)
- 1/2 tsp baking powder
- 1 tsp cinnamon (optional)
- 1/4 tsp salt
- 1 3/4 cups milk (I use almond milk, but any dairy or non-dairy milk will work)
- 1/3 cup pure maple syrup
- 1 egg (or 1 Tbsp chia seed/flax seed, as directed above)
- 1/4 tsp vanilla
- 1 1/2–2 cups frozen mixed berries
- Preheat oven to 375 degrees.
- In a large bowl, combine your dry ingredients–oats, baking powder, cinnamon, and salt. Set aside.
- In a medium bowl, whisk together milk, syrup, eggs, and vanilla until well combined.
- Stir wet ingredients into the dry ingredients and stir to combine. Fold in frozen berries gently.
- Pour mixture into a greased 8×8 (or 2 quart) baking dish.
- Bake at 375 degrees for 25-35 minutes, or until cooked through and just starting to brown on top.
- Serve with favorite toppings!