This Berry Oatmeal Bake is a delicious and easy make-ahead breakfast. Packed with oats, mixed berries, maple syrup, and vanilla, this is a wholesome breakfast the whole family will love!
Try our individually portioned baked oatmeal cups, too!
What you’ll love about this recipe
Ease: Just a few simple steps is all it takes to make this easy breakfast.
Make-ahead: This is a great dish to make at the start of a busy week. Just reheat individual servings in the microwave as needed.
Nutritious: This oatmeal is packed with real ingredients and no refined sugar.
Adaptable: Feel free to use any mixture of berries. Add nuts, spices, protein powder, or even chocolate chips.
Ingredients and modifications
Oats: Old fashioned rolled oats work best here. Quick oats are a bit too soft and steel cut are too tough.
Baking powder: For a little lift.
Egg: One large egg helps stabilize the baked oats.
Milk: You can use dairy milk or plant based milk. If using plant based, I prefer an unsweetened vanilla variety.
Maple syrup: Can be swapped for honey for an equal amount of brown sugar.
Vanilla extract: The vanilla pairs wonderfully with the berries.
Vanilla protein powder: Optional but highly recommended for a boost of protein and added vanilla flavor.
Melted butter: For a touch of richness. Swap for melted coconut oil or omit, if desired.
Berries: Use any mixture of berries that you like or have on hand. I prefer fresh berries but you can use frozen berries. If using frozen berries, keep them frozen and halve larger berries (like strawberries).
Visual recipe overview
*Full recipe below in recipe card*
Step 1
Combine oats, baking powder, and salt. Layer the oats and berries in a greased 8×8 baking dish.
Step 2
Whisk together the wet ingredients and pour over the oats and berries.
Step 3
Bake for 25-35 minutes.
Serving and storage
Serve warm with milk and a drizzle of maple syrup or a dollop of Greek yogurt.
Leftovers can be stored in the refrigerator for up to 4 days.
Recipe
Berry Oatmeal Bake
Ingredients
- 2 cups (180g) old fashioned rolled oats
- 1 teaspoons baking powder
- ¼ teaspoon salt
- 1 large egg
- 1½ cups (360ml) milk, dairy or plant based
- ⅓ cup (80ml) pure maple syrup
- 1½ teaspoons pure vanilla extract
- 1 tablespoon melted butter or coconut oil
- 1 scoop (30g) vanilla protein powder, optional
- 2 generous cups (11oz) fresh berries, larger berries chopped or sliced (see note for frozen berries)
Instructions
- Preheat oven to 350°F. Grease an 8×8 square baking dish and 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 egg, milk, maple syrup, vanilla, melted butter, and protein powder. 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 25-30 minutes, until the mixture is set. It will firm up as it cools.
- Serve warm with milk, maple syrup, and/or yogurt.
Video
Notes
FROZEN BERRIES:
If using frozen berries, keep them frozen and halve larger berries (like strawberries). Bake time might be a few minutes longer.LARGER RECIPE:
You can double this recipe and bake it in a 9×13 baking pan. Bake time will likely need to be increased by a few minutes.STORAGE:
Leftovers can be stored in the fridge for up to 4 days. Reheat individual servings in the microwave as needed. I like to add a splash of milk when reheating to make it creamy. Recipe updated August 2025. I changed the pan size and included an option for adding protein powder. Original recipe is here.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Marye says
This looks amazing, a perfect breakfast!
Celebrating Sweets says
Thanks! I agree. 🙂
Charlie says
By old fashioned oats, do you mean steel cut?
Celebrating Sweets says
Hi Charlie. No, not steel cut, they would not cook fast enough. This recipe uses old fashioned “rolled” oats.
Charlie says
Thank you!
Megan - The Emotional Baker says
Baked oatmeal is on my must make list. This is so gorgeous!
Celebrating Sweets says
Thanks, Megan! Enjoy!
Catherine says
This is perfect for the morning or for lunch! Such a pretty dish too. xo, Catherine
Celebrating Sweets says
Thank you, Catherine!
Michella Majer says
This looks amazing!! Can I substitute almond milk with regular milk??
Celebrating Sweets says
Yes, definitely! Enjoy!
Traci says
Hello! I am thinking of making this, but can I sub honey for maple syrup? Thanks!
Celebrating Sweets says
Hi Traci! Absolutely! Enjoy. 🙂
Annabelle says
How long can you keep this in the fridge before it spoils?
Celebrating Sweets says
I usually don’t keep it longer than three or four days.
Lori says
If using frozen berries do they need to be thawed first?
Celebrating Sweets says
No, they do not need to be thawed. If using larger berries (like strawberries) you might want to halve or quarter them.
Stephanie says
So delicious! I wish I had tried this recipe months ago but it will definitely be a staple! Made it this morning before yoga and it was a perfect post practice breakfast!!
Celebrating Sweets says
I’m so glad that you liked it! It is one of my favorite breakfasts. Thanks for stopping by!
Jennelle says
This made such a big batch I was able to serve for a couple of breakfasts. My girls loved it and it reheated great.
Celebrating Sweets says
Thanks, Jennelle! So glad to hear that you enjoyed it. Thanks for taking the time to stop by.
Melissa says
How do you reheat it? Should you add more milk?
Celebrating Sweets says
Hi, Melissa! Yes, when I reheat it I stir in a splash or milk or water to make it creamy. It will firm up after refrigeration. If you’d prefer it firmer (almost like an oatmeal bar), just skip the extra liquid. I added that note into the recipe. Enjoy!
Melissa says
Thanks you so much for your response! Is this a good recipe to make ahead and freeze? If so, would I add milk to the top of the bake before putting it back in the oven? What would you recommend to reheat it? I wouldn’t want it to overbook and burn
Celebrating Sweets says
I have never frozen and reheated the whole thing. I usually reheat individual portions in the microwave as needed. It will take quite a while to reheat the whole dish if it is frozen, so yes you might need more liquid. Maybe thaw in the fridge before baking? I can’t say for sure, since I’ve never tried it. Enjoy!