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!
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!
Nat says
Tastes amazing. I did vanilla almond milk and honey instead of maple syrup (a bit less than half a cup)
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for stopping by. ?