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!
Nicky S. says
Loved it! Can I add in chia seeds?
Allison says
Sure. Maybe 3-4 tablespoons stirred into the dry ingredient? They’ll absorb some of the liquid so it might be a bit thicker. Enjoy!
Tracy says
Great recipe! Have made multiple times and as I usually do not have almond milk, I have substituted regular 2%. I’ve even forgotten the vanilla and the end product is still tasty. Have it bookmarked on my phone because of frequent use and the recipe is often requested.
Allison says
I’m glad you enjoyed it! Thanks for stopping by. 🙂
Valerie Williams says
My absolute favorite recipe breakfast for dinner nights and brunch potlucks. If you use gf oats and gf oatmilk this recipe is safe for most except the egg which can be replacedwith chia seeds. You can get very creative with the fruit. I’ve even used dried bananas and frozen strawberries. Everyone that has tried has loved it. I have to make a triple batch for my family of 7. Typically I make a double batch in a 9×13 casserole dish. Tip: when making according to the recipe instructions you can get bits and taste of some of the baking ingredients in different spots. I like mine to be well mixed. I usually mix all the dry ingredients in a large bowl, mix all the wet ingredients in another bowl and then combine the two. Then, I would portion out some of the mixture into a casserole dish, add the berries, add the rest of the mixture and top with berries. This gives more of a consistent flavor throughout. For a more pudding like texture make ahead of time to sit over night. If you make right away the oatmeal is still a little dry in parts like the top. Hope you enjoy!
Jean says
I have started making this at least once a week. My Grandchildren
L❤️VE it. Actually I could eat it for breakfast, lunch and dinner.
Allison says
I’m glad you enjoyed it! 🙂 Thanks for taking the time to comment.
Shannon says
Delicious! Thank you!
Allison says
You’re welcome. 🙂
Chloe says
This recipe is a keeper. I used unsweetened vanilla almond milk, kerrygold butter and frozen berries.
Mine took about 45 mins to cook.
Allison says
I’m glad you enjoyed it! Thanks for stopping by!
Romney says
Can I put it all together the night before and then refrigerate and bake in the morning? I saw where it said you can reheat in morning, but wonder if it can sit overnight before cooking.
Allison says
I wouldn’t recommend it. The oats will soak up the wet ingredients as it sits overnight. You can mix up the wet ingredients and refrigerate overnight, then add to the oats/fruit right before baking.
Maureen says
I just made this baked oatmeal this morning for the first time for myself and my two young grandchildren (2&5). I’m eating it as I write this review. Both kids are eating it and saying “Mmmmm!” It’s so yummy! I used fresh blueberries, blackberries, and raspberries, and also added some frozen strawberries. I followed the recipe as written. I baked it for 30 minutes – at 20 minutes it wasn’t set but at 30 it was perfect. This isn’t dry at all, which has been my experience with other recipes. This is creamy and delicious! Thank you for such an easy to follow, very satisfying and yummy recipe!
Maureen
Dani says
This recipe is wonderful. I love it so much I’ve made it a few times :). For make ahead breakfasts, I like to cut it up into single portions after it bakes and cools, then I individually wrap them and put into a freezer bag in the freezer. When it’s time to eat one, I unwrap it and pop it in the microwave for 60 seconds. I’m trying it with apples and cinnamon next time.
Allison says
Great idea! Thanks for sharing. 🙂
Lindie says
I made this exactly as said except I used coconut milk. And it was delicious!
I served it with vanilla Greek yogurt and my kids loved it. I think I may sprinkle some goat cheese on mine to make the flavors pop. Next up, I’ll try a peanut butter/chocolate chip version. Yum!