This easy Baked Oatmeal Recipe is filled with oats, maple syrup, fresh berries and fragrant vanilla. A healthy make-ahead breakfast for busy mornings. Bake it in advance and reheat portions as needed. VIDEO below!
Put down that packet of oatmeal! I’m going to show you just how easy it is to make your own flavored oatmeal from scratch. This Berry Vanilla Baked Oatmeal Recipe is delicious and flavorful, and it requires minimal effort. It is full of fresh mixed berries and fragrant vanilla. It’s baked in the oven, which means no standing over the stove and stirring. Woohoo! Mornings just got a little easier, and a whole lot tastier.
My kids love oatmeal, and I love the fact that a bowl of this baked oatmeal is a nutritious and hearty way to start the day. This is the perfect dish to make at the start of the week. Just stick the leftovers in your fridge and reheat portions throughout the week as needed. It’s always great to have a quick and healthy breakfast waiting in the fridge, especially on busy weekday mornings.
Baked Oatmeal Recipe
- Oats – Use old fashioned oats (gluten free, if necessary).
- Almond milk, coconut milk, regular milk – your choice! I like vanilla flavored milk, for an extra punch of vanilla flavor.
- Berries – Use your favorites, fresh or frozen. See below for more on this.
- Pure maple syrup sweetens the oatmeal and keeps it refined sugar free!
- Melted butter or coconut oil add a little richness and flavor. When was melted butter ever a bad thing? Never.
This recipe is super adaptable. I used raspberries, blueberries, and strawberries in it, but you can use your favorite combination of berries, or you can even swap some of the berries for sliced bananas. I used fresh berries, but if you’d like to use frozen, you can. Just FYI – The color from the frozen berries might bleed into the oatmeal a bit (don’t worry – it will still taste great).
This dish gets its vanilla flavor from a combination of vanilla almond milk and vanilla extract. The vanilla compliments the berries perfectly. And since this dish is sweetened with pure maple syrup, it contains no refined sugar! If you’d like it a little sweeter, feel free to drizzle the top of each serving with additional maple syrup. You can also stir in a splash of almond milk (or regular milk) to make it extra creamy.
If you have any leftover oats use them up in one of my other recipes: Granola, Oatmeal Pancakes, Honey Oat Quick Bread, Nutella Cookie Bars, Flourless Oatmeal Cookies, Apple Cinnamon Oatmeal or Almond Coconut Chai Spice Oatmeal.
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Mixed Berry Vanilla Baked Oatmeal
Ingredients
- 3 cups old fashioned rolled oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs lightly beaten
- 2 1/2 cups unsweetened vanilla almond milk plus additional for serving (you can sub regular milk or coconut milk)
- 1/2 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 3 tablespoons unsalted butter or coconut oil melted
- 3 cups fresh berries larger berries chopped or sliced (I used strawberries, blueberries and raspberries)
Instructions
- Preheat oven to 350°F. Grease a 2 ½ or 3 quart baking dish. Set aside.
- Combine oats, baking powder and salt. Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.
- Whisk the eggs, almond milk, maple syrup, vanilla, and melted butter/coconut oil. Pour over the oats.Top the oats with the remaining berries. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
- Bake uncovered for about 25-40 minutes, until oats are tender, and the mixture is set.
- Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.
Video
Notes
- You can substitute frozen berries for fresh berries, reducing the amount to 2 cups. Halve or quarter larger berries. Note: The frozen berries will bleed their color into the oatmeal more than the fresh berries do.
- You can swap out some or all of the berries for sliced bananas. If doing so, I like to add a little cinnamon (1/2 teaspoon or so, to the dry ingredients).
- Feel free to add nuts. Sliced almonds and chopped walnuts would both be great!
Nutrition
This post originally appeared on Julie’s Eats and Treats where I am a regular contributor.
Deb Ring says
Can u use regular milk or coconut milk? We can’t use almond milk or any nut type of milk, my daughter has a tree nut allergy. Would love to make this think my kids would enjoy this and me too!
Celebrating Sweets says
Hi, Deb. You can absolutely sub any other milk of your choice. Just use the same amount. Enjoy!
Monica Monasmith says
This turned out amazing!! Thank you for this recipe!! I used whole milk instead of almond, butter and I double the amount of vanilla extract. We really like vanilla in our family, lol!!
Celebrating Sweets says
I’m happy to hear that you liked it. It is a favorite in our house. Thanks for stopping by!
Michelle says
Could I assemble it ahead of time and bake it later that day? Do you think the oats would get “too soggy” doing it this way? Thanks for the recipe!
Celebrating Sweets says
Hi, Michelle. I would suggest mixing the dry ingredients and mixing the wet ingredients (separately) ahead of time, then combining them right before baking. If they sit too long they might get mushy. Enjoy!
Michelle says
Thank you so much! I’m making this for the second time this week! First time was for a group and this time I’m making it for my family because we were sad not to have any leftovers! 🙂
Liz says
Have you ever tried making these into muffins? Any tips on how that might work? It sounds delish!
Celebrating Sweets says
Hi, Liz. I haven’t tried it but it should work. I would divide the dry ingredients between muffin cups and then pour the wet mixture over each dry cup until you use all the liquid. You’ll also need to reduce the baking time. Enjoy!
Liz says
Makes sense! Thank you.
Christina says
Hi! Have you ever done a vegan eggless version of this? Any ideas of what you would do?
Celebrating Sweets says
Hi, Christina. I have not done an egg free version. The egg does help bind the mixture together, you could try swapping a flax egg or two. If you don’t want to try that, here is a great vegan baked oatmeal recipe – maybe you could swap the chocolate for berries? Enjoy! http://redesignedrecipes.com/almond-butter-chocolate-chip-baked-oatmeal-bars-vegan-dairy-free-gluten-free-peanut-free/
Christina Panaggio says
Thank you! I am going to try a version with flax eggs and will let you know how it is!
Dee Dee says
Wow! I made this last night to try to get rid of some leftover oatmeal and to say it smelled and tasted amazing was an understatement. I baked it last night and put it in the refrigerator, and this morning I cut a piece for breakfast (like a bar) and just ate it barely warmed up in the microwave. The only change I made was that I added some cinnamon in the milk mixture. Thank you for this recipe, it’s really good. A new breakfast stable for sure. Could easily be served with a scoop of ice cream for dessert. Delicious!!!!
Celebrating Sweets says
I’m so glad that you liked it. Thanks for taking the time to stop by and share your experience. 🙂
Jess says
Have. Is inoven – baking now! Curious to know how much is a serving size? Appreciate the nutrition values 🙂
Celebrating Sweets says
A serving would be 1/8th of the full recipe. Enjoy!
Tracy says
Can it be made with steel cut oats?
Celebrating Sweets says
Hi. Tracy. No, it can’t. Steel cut oats typically need a much longer cook time to get tender.
Tina says
Can you offer any tips on making the texture a little more bread/bar like? Can I bake a little longer or reduce liquid a bit?
Celebrating Sweets says
Hi, Tina. It will definitely thicken up after baking and chilling. The day after baking it is actually sliceable. If you want it to be even thicker you can reduce the milk a bit…maybe reduce it by 1/4 to 1/2 cup? Enjoy!