Description
This Mixed Berry Baked Oatmeal is a wholesome and delicious breakfast option packed with old-fashioned oats and a medley of fresh or frozen berries. Baked to perfection with warm cinnamon and vanilla, it offers a comforting, naturally sweet start to your day that’s easy to prepare and perfect for meal prep.
Ingredients
Scale
Oatmeal Base
- 2 cups old-fashioned oats
- 1½ cups milk (dairy or nut milk)
- â…“ cup pure maple syrup or brown sugar
- 2 tablespoons melted butter or coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Fruits
- 1½ cups mixed berries (fresh or frozen; strawberries, raspberries, blueberries)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch or 11×7-inch baking dish and set aside to prepare for baking.
- Combine Ingredients: In a large bowl, thoroughly mix together the oats, milk, maple syrup, melted butter, egg, vanilla extract, baking powder, cinnamon, and salt until you have a uniform oatmeal batter.
- Add Berries: Gently fold in 1 cup of the mixed berries into the oatmeal mixture, taking care not to crush the berries to keep them intact.
- Transfer to Baking Dish: Pour the oatmeal and berry mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining ½ cup of mixed berries on top evenly for extra berry goodness.
- Bake: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the center is set and the edges have turned a light golden brown, signaling it’s done.
- Serve: Remove from the oven and let it cool for about 5 minutes before serving. Optionally, drizzle additional maple syrup or add a splash of milk on top for extra moisture and sweetness.
Notes
- You can substitute dairy milk with any nut milk like almond or oat milk for a dairy-free version.
- Frozen berries work just as well as fresh; just thaw slightly before folding into the mixture.
- For a vegan version, replace the egg with a flax egg and use coconut oil instead of butter.
- Store leftovers covered in the refrigerator for up to 4 days and reheat before serving.
- Add nuts or seeds on top before baking for an extra crunch.
