Chewy rolled oats are combined with juicy berries in this berry baked oatmeal. It’s custardy, sweet and tart, and the perfect sliceable treat for breakfast meal prep!
This berry baked oatmeal reminds me of my mom’s baked kasha, only with the addition of berries for that tart, bright pop. I make it all the time for meal prep, and it’s been on repeat in our house lately. This oatmeal is one of those recipes that our family truly loves — simple, comforting, and ideal for busy mornings.
Berry Baked Oatmeal Video
How To Make Berry Baked Oatmeal
If you can whisk, you can make this recipe! This no-fuss berry baked oatmeal comes together in under an hour with three easy steps.
- Prepare the oven and pan: Preheat the oven to 375°F and line or grease a 9-inch baking pan.
- Mix the ingredients together: In a large bowl, whisk the wet ingredients together. Mix the dry ingredients in, then fold in the berries.
- Bake the oatmeal: Pour the mixture into the pan and bake it for 35-40 minutes. Allow it to rest for a few minutes before enjoying.
Hot tip: If you want to impress at brunch, top the baked oatmeal with extra fresh berries, a drizzle of maple syrup or honey, a sprinkle of cinnamon, and your favorite toasted and chopped nuts.
Tips For the Best Berry Baked Oatmeal
My friends, you know that whenever I share a recipe, I share my top tips for it as well — and here’s how I prioritize ingredient quality and technique to nail this berry baked oatmeal every time.
- Use rolled oats. Although it may be tempting to substitute whatever you have in the pantry, this recipe requires old fashioned rolled oats. Quick oats will produce a mushy consistency, and steel cut oats will not cook through in the time.
- Choose between fresh and frozen berries. Both work well! If you opt for frozen berries, avoid thawing them beforehand, as this causes the juices to bleed into the batter. Keep in mind that frozen berries will also produce a slightly softer texture.
- Opt for whole milk. Nothing compares to the creaminess and rich flavor of full-fat (4%) milk. If you prefer, use low-fat or dairy-free milk, but be prepared for a more watery texture.
- Don’t skip the chia seeds! Not only do they help to bind the oatmeal and add creaminess, they provide a boost of fiber to keep you full for longer.
- Let the baked oatmeal rest for a few minutes. It may seem insignificant, but this step is essential for firming up the structure so you can cut in mess-free.
Love baked oatmeal? Omit the berries and try this original version, or use up any ripe bananas you have on hand with this banana baked oatmeal.
Storage & Reheating
Whenever I have a busy morning, this berry baked oatmeal comes in clutch. The leftovers keep so well in the fridge and reheat wonderfully, and my kids love it!
- Storage: Place the leftovers in an airtight container and refrigerate them for up to four days.
- Reheating: Warm a slice in the microwave for about 60 seconds. Add a teaspoon of water or milk before heating to prevent it from drying out.
More Breakfast Recipes with Oats
- Old Fashioned Oatmeal Pudding — Milky, creamy, and topped with fruits, nuts, and honey
- Overnight Oats — Choose your favorite flavor… no cooking required!
- Banana Oatmeal Pancakes — You’d never believe three-ingredient pancakes taste so good
- Oatmeal Cottage Cheese Waffles — Packed with protein and fiber for a hearty start to the day
Recipe
Ingredients
- 1/3 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups whole milk
- 3 cups rolled oats
- 1 tsp baking powder
- 2 tbsp chia seeds
- 2 cups mixed berries fresh or frozen
Instructions
- Preheat the oven to 375°F. Line or grease a round 9-inch baking pan.
- In a large bowl, whisk together the brown sugar, vanilla, eggs, and milk until well combined.
- Stir in the rolled oats, baking powder, and chia seeds. Gently fold in the berries.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake the oatmeal for 35–40 minutes, or until the center is set. Let the oatmeal rest for 5–10 minutes before slicing. Enjoy!
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