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This Berry Baked Oatmeal is the perfect way to start your day. Packed with juicy berries and wholesome oats, it’s a warm, satisfying breakfast that’s simple to make and great for meal prep. Enjoy it fresh out of the oven or as a make-ahead option for busy mornings!
Ingredients You’ll Need
This sliceable oatmeal is made with eggs, Greek yogurt, and pure maple syrup. Chia seeds add extra fiber, but you could also use ground flax seeds or add your favorite nuts, like almonds, walnuts, or pecans.
Frozen berries make this recipe convenient and affordable, but fresh ones will work, too. (Raspberries and blueberries are my favorite options.)
Thanks to the added yogurt, this recipe doesn’t require butter or coconut oil. This makes it nutrient-dense and higher in protein than other baked oatmeal recipes. You can add extra flavorings you enjoy, like pure vanilla extract or lemon zest.
Dairy-Free Tip
Use almond milk or coconut milk and vegan yogurt for a dairy-free recipe. You can omit the yogurt and swap that for an extra 1/2 cup of milk or a large mashed banana. (In that case, you can cut back on the maple syrup.)
How to Make Berry Baked Oatmeal
Preheat the oven to 350ºF and lightly grease an 8-inch pan with cooking spray. Press a piece of parchment paper into the bottom of the pan for easy removal later. (This is optional, but I love how easy the pan is to clean afterward.)
Detoxinista Tip
A metal baking pan will give you more even baking results when compared to a ceramic or glass baking dish. (This is especially important when baking something like brownies!) If you use a glass or ceramic option, the center of your oatmeal bake may require a few more minutes to finish cooking.
In a large bowl, combine the dry ingredients:
- 2 cups rolled oats
- 2 tablespoons chia seeds (optional)
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Stir the dry ingredients together with a spatula.
Next, add in the wet ingredients, including:
- 1 cup milk (of choice)
- 2 large eggs
- 1/2 cup Greek yogurt
- 1/2 cup maple syrup
Stir again until everything looks evenly mixed. Then fold in 1 heaping cup of frozen berries. For the best flavor, use a mix of wild frozen blueberries and frozen raspberries.
Detoxinista Tip
Wild blueberries fill a measuring cup more densely than traditional blueberries, because of their small size. If you’re using larger berries, you may want to use 1.5 cups of frozen fruit in total. Chopped strawberries will also work, but I don’t recommend using whole frozen strawberries because they are large and may cause your oatmeal to bake unevenly.
Pour the oat mixture into the prepared pan and spread the oats out evenly. Place a few extra berries on top if you’d like to make it look prettier.
Bake at 350ºF for 40 to 45 minutes until the center feels firm and doesn’t jiggle when you give the pan a gentle shake.
Let the baked oatmeal cool for at least 15 minutes before slicing and serving. If you include this in a brunch, you may want to slice it into nine squares.
For a meal prep option, I would make the slices more generous. Serve with a dollop of Greek yogurt on top for extra protein.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. Alternatively, individually wrapped slices can be stored in the freezer for up to 3 months.
reheating Tip
You can reheat an individual slice from the fridge in the microwave for 30 to 40 seconds. Or, place a slice in the air fryer and cook at 350ºF for about 5 minutes for a warm breakfast.
Looking for more baked oatmeal ideas? Try Apple Baked Oatmeal, Carrot Cake Baked Oatmeal, or Banana Baked Oatmeal (which is vegan).
Ingredients
- 2 cups old fashioned rolled oats
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon fine sea salt
- ½ cup Greek yogurt
- 2 large eggs
- 1 cups milk of choice (almond milk, soy milk, etc.)
- ½ cup maple syrup
- 1 heaping cup frozen berries (like wild blueberries and raspberries)
Instructions
- Preheat the oven to 350ºF and lightly grease an 8-inch square pan. Press a piece of parchment paper into the bottom of the pan for easy cleanup and removal later. (Note: A metal pan will give you more even baking results than a glass or ceramic baking dish.)
- In a large bowl, combine the rolled oats, chia seeds, baking powder, cinnamon, and salt. Stir well to mix the dry ingredients.
- Next, add the yogurt, eggs, soy milk, and maple syrup. Stir well, then fold in the frozen berries. Pour the mixture into the prepared pan and spread it out evenly. Sprinkle a few extra berries on top, if desired.
- Bake at 350ºF for 40 to 45 minutes until the center is firm and doesn't jiggle when you give the pan a gentle shake. Let it cool for at least 15 minutes before slicing and serving.
- Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices tightly wrapped for up to 3 months.
Notes
Nutrition
If you try this Berry Oatmeal Bake, please leave a comment and star rating below, letting me know how you like it.
