Baked oatmeal, loaded with summer berries and lightly sweetened with brown sugar is a great way to start the day.
Baked Berries with Oatmeal
A few days ago, I was having a conversation recently with our followers on our Facebook page about fall flavors and it turned into a discussion about why we associate certain seasons with certain flavors and foods.
It has only been in recent years that things like fresh strawberries and blueberries are in grocery stores year around. While I do love making and enjoying things in season when I get a craving for dishes with fresh berries it is so nice to be able to find them regardless of time and year and location.
That being said berries are a mainstay in my refrigerator. The other day I had a few things that needed to be used up and baked oatmeal is the perfect way to make sure those berries didn’t go to waste.
This oatmeal recipe isn’t overly sweet and it allows the bright flavors of the berries to shine through.
Baked oatmeal is one of those breakfast dishes I don’t like to oversweeten before making. It is easy to take the sweetness up a notch by topping it with honey or maple syrup when you serve it – if the finished oatmeal needs to be sweetened at all.
Oatmeal is one of my children’s favorite breakfasts and we’ve gathered a huge collection of great oatmeal recipes over the past few years.
My youngest son loves oatmeal so much, there was a phase where he attempted to order it at almost every restaurant we visited.
There was nothing quite like watching the waiter’s face when he requested, “A big bowl of oatmeal, please,” while we are dining at a Mexican restaurant. Luckily, he loves chips and salsa almost as much, so it was easy to distract him.
Berry Baked Oatmeal
- old fashioned oats
- brown sugar
- baking powder
- kosher salt
- ground cinnamon
- ground ginger
- butter
- eggs
- milk
- chopped strawberries
- raspberries
- blueberries
- sliced almonds optional
- Preheat the oven to 350°F. Grease a 9×13 pan with butter. Stir together the oats, brown sugar, baking powder, salt, cinnamon, and ginger in a large mixing bowl.
- Add the melted butter, eggs, and milk. Stir to coat. Gently fold in the berries and the almonds, if desired.
- Pour into the prepared pan and bake for 26-30 minutes, until a knife inserted comes out clean. Let cool about 10 minutes before serving.
Oatmeal Recipes
Oatmeal is one of our go-to meals that we enjoy weekly. It is so easy to make whether it is crock-pot, oven, and stovetop oatmeal is the perfect breakfast.
Holiday Stovetop Oatmeal with fresh apples, dried fruits, nuts, creamy oats, and brown sugar to create a deliciously filling hot breakfast. Blueberry oatmeal is loaded with blueberries that plump up when cooked and burst with flavor in each bite.
This CrockPot Oatmeal Recipe is filled with warm soft raisins and almonds, brown sugar, and soft oats. It creates a warm muesli-like breakfast cereal as it cooks.
Baked Oatmeal is definitely a go-to for us though as it can be popped in the oven while the family gets ready for the day. Peanut Butter Banana Bread Baked Oatmeal is lightly sweetened with bananas and honey. Your morning oatmeal meets up with banana bread in this fun twist on a classic breakfast.
Check out all of our Oatmeal Recipes!
Summer Berries Baked Oatmeal
Ingredients
- 3½ cups old fashioned oats
- ⅓ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger optional
- ¼ cup melted butter
- 3 eggs
- 1¼ cup milk
- ¾ cup chopped strawberries about ½" pieces
- ½ cup raspberries
- ½ cup blueberries
- ½ cup sliced almonds optional
Instructions
- Preheat the oven to 350°F. Grease a 9×13 pan with butter. Stir together the oats, brown sugar, baking powder, salt, cinnamon, and ginger in a large mixing bowl.
- Add the melted butter, eggs, and milk. Stir to coat. Gently fold in the berries and the almonds, if desired.
- Pour into the prepared pan and bake for 26-30 minutes, until a knife inserted comes out clean. Let cool about 10 minutes before serving.
Notes
Nutrition
{originally published 7/14/14 – recipe notes and photos updated 9/30/22}
Pam Greer says
I've never tried a baked oatmeal. We love oats (eat granola everyday) – so I am sure we would love this too!
amanda @ fake ginger says
I've been meaning to make baked oatmeal for years but never found a recipe that looked amazing. Definitely making this for my kiddos!
Mallory @ Because I Like Chocolate says
I love your baked oatmeal recipes. It's like eating breakfast and dessert all at the same time!
Kristen - Dine & Dish says
Oh how I love baked oatmeal but have never tried it with berries! This looks so good, Mary!
Kristen - Dine & Dish says
PS these photos are gorgeous!
BecHeflin says
Treats like this make me wish it was always fresh berry season!
Christina says
This looks incredible! I don't eat oatmeal due to texture issues, but this looks like something I would be able to eat. Could you use frozen fruit, and how well does it keep if you don't it eat it all in one day?
Mary says
Frozen fruit works great, just add an extra minute or two to the baking time. Baked oatmeal keeps well in the refrigerator for 2-3 days, or in an airtight container in the freezer for a couple months.
Angie Wilkerson says
I just made this and it was incredible! I cut recipe in half and used smaller pan. I used all cinnamon because I was out of ginger. I prefer sweeter oatmeal so I put brown sugar on top of it after getting it out of oven. To my daughters bowl, I added some extra milk so she could chew it better since she is used to more creamy texture. I will definitely make this again!
Sharon Seliskar says
Can you prepare this and refrigerate overnight and bake in the morning? Also want to add brown sugar instead of honey. Do I add another 1/4 cup of milk? Going to try it so I hope it comes out OK.
Mary Younkin says
Sharon – I have never made this ahead because it really is simple to put together. That being said a little more milk is likely a good idea. If you are going from refrigerator to oven you might need to add to the cooking time a bit as well. Good luck and do let us know how it turns out.
Brenda says
Sharon my suggestion would be to prep everything the night before. Dry ingredients in one bowl, cover it and the wet ingredients mixed together in a bowl, cover and put in fridge, just need to melt the butter in the AM and add to the wet ingredients. In the morning your all ready to mix everything together while the oven is warming.
The only thing I changed I added a teaspoon of Vanilla extract. This so Yummy.
Gail says
Hi Mary. I’ll love oatmeal since I was a little girl, I am in my seventy’s now , I ‘m only one person , I would like to have your recipe made in a 8by8 dish. Please send me the recipe, I appreciate it very much. I want something for a change. Thank you. Gail
Mary Younkin says
Hi Gail, if you divide the recipe in half (or set the serving amount in the recipe card to 4 servings) that will be perfect for an 8-inch pan.