This Berry Baked Oatmeal is studded with sweet mixed berries and packed with nutrients. It’s a wholesome breakfast casserole that will keep you energized for hours! It’s easy to make and perfect for meal prep. Gluten-free, dairy-free, vegan, refined sugar-free with grain-free, vegan, low-carb, keto and paleo-friendly options.
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Healthy Berry Baked Oatmeal
Baked oatmeal is always a treat – who doesn’t love a healthy breakfast that tastes like a cookie? This Berry Baked Oatmeal is very easy to make, it can be customized however you’d like, and it stays good in the fridge all week. Filled with fresh, juicy mixed berries, packed with healthy plant-based protein and fiber, this particular baked oatmeal might just be our favorite!
This crave-worthy breakfast casserole is made with gluten-free oats and almond milk to ensure that it works with your diet plan. Maple syrup and a mashed banana are used to sweeten the oats without adding any refined sugar! On top of that, you can make your baked oatmeal grain-free, vegan, low-carb, keto and paleo-friendly if needed.
If you haven’t tried baked oatmeal yet, you really don’t know what you’re missing! This hearty berry version is heaven on a plate.
Are Baked Oats Healthier Than Oatmeal?
Oatmeal on its own is incredibly healthy, but this baked oatmeal definitely takes the lead when it comes to nutrition. It incorporates eggs for an extra punch of protein and ground flaxseeds for added fiber. And because it’s sweetened naturally, there’s no need to load it up with a bunch of brown sugar!
What You’ll Need
If you’d like to use another kind of milk or natural sweetener instead of what’s listed below, go right ahead. Here are our go-to ingredients for berry baked oatmeal with diet-friendly substitution options included:
- Flax-eggs: A fail-proof egg substitute by combining a tablespoon of ground flaxseed with 2 ½ tablespoons of water.
- Banana: Mashed. Or unsweetened applesauce. Use pumpkin puree for a low-carb breakfast.
- Pure Maple Syrup: Use Lakanto sugar-free maple syrup or yacon syrup to make low-carb baked oatmeal.
- Unsweetened Almond Milk: We like Malk Organic since it doesn’t contain any fillers.
- Pure Vanilla Extract
- Baking Powder: This contributes to the chewy texture of the oatmeal.
- Ground Cinnamon: Feel free to toss in a dash of nutmeg as well if you’d like.
- Ground Flax Seeds: For an extra boost of fiber. You can omit this if desired.
- Hemp Seeds: Optional for extra protein and healthy fats.
- Plant-based Protein Powder: Optional for added protein.
- Gluten-Free Old-Fashioned Rolled Oats: If you need grain-free or paleo-friendly oatmeal, swap the oats with equal parts roughly chopped coconut flakes and sliced almonds. You’ll need about 1 ¾ cups of each.
- Unsweetened Shredded Coconut: Optional. We like to use some for the oatmeal mixture and some for the garnish.
- Fresh Mixed Berries: We like raspberries, blackberries and blueberries
Can I Use Frozen Berries?
You can – but if berries are in season, we suggest sticking with fresh ones. If you’re using frozen berries, you’ll have to thaw and drain them thoroughly. You may also need to adjust the amount of liquid and the cook time.
How to Make Berry Baked Oatmeal
This oatmeal casserole is as easy as it gets! You just have to combine the ingredients and bake.
- Prep for Baking: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with avocado oil spray (or olive oil spray). Set the prepared pan aside.
- Make the flax eggs: In a small bowl, whisk together the flaxseeds with water. Allow to sit for 5 minutes, until thick and gel-like.
- Combine Wet Ingredients:Meanwhile, in a large mixing bowl, use a fork to mash in the ripe banana. Add the maple syrup, vanilla and milk and whisk until combined.
- Add Flax Egg and Dry Ingredients: Add the thickened flax-eggs, baking powder and cinnamon. Stir in the hemp seeds, protein powder, oats, shredded coconut and berries.
- Add Oats, Coconut & Berries: Stir in the oats, shredded coconut and berries.
- Transfer Batter to Baking Dish or Muffin Liners: Spread the batter evenly into the prepared 9×13 baking pan, greased muffin tin or silicone muffin liners with the batter. Top it with additional berries.
- Bake: Bake the oatmeal in the preheated oven until it’s just set and no longer jiggly, about 30-35 minutes.
- Let Cool: Cool your baked oatmeal for at least 5 minutes before you serve it.
- Add Toppings & Enjoy! Top the oatmeal bake with some extra maple syrup, a splash of almond milk and more fresh blueberries if desired.
Tips For Success
Be sure to check out the tips below before you start working on your oatmeal. You’ll be an instant pro!
- Do Not Use Quick Oats! Quick oats are not ideal for baking. They do not have the proper texture – nor do steel-cut oats. Stick with old-fashioned rolled oats for the best results.
- Wash & Drain the Berries: Don’t forget to rinse your berries with water to remove any potential dirt or pesticides. If you’re using frozen mixed berries, thaw them out ahead of time. Drain the berries well to avoid adding excess moisture to your oatmeal.
- Don’t Over-Bake: Over-baking your oatmeal could cause it to become hard rather than chewy. Once it’s done and lightly browned, remove it from the oven.
- The Cooling Time is Key: It’s important to let your baked oatmeal cool for at least 5 minutes before you cut and serve it. Otherwise, you won’t be able to cut it into clean slices.
Add-Ins & Variations
Baked oatmeal is so much fun to customize! Let’s go over some easy ways to change up this recipe.
- Use Strawberries or Different Berries
- Add Chopped Nuts
- Toast the Coconut Flakes
- Add Dairy-Free Chocolate Chips
- Add Unsweetened Applesauce
- Use Honey Instead of Maple Syrup
- Add Sunflower Seeds
There are so many ways to serve blueberry baked oatmeal – you really can’t go wrong! Try one of the following options if you need some inspiration.
- Top with Greek Yogurt: We usually top our baked oatmeal with a scoop of Greek yogurt (use dairy-free yogurt if needed). It adds a creamy element that beautifully complements the chewy oats.
- Serve with Nut Butter: Another thing we love adding to baked oatmeal is Homemade Nut Butter. Whether it’s almond butter, peanut butter, cashew butter or pecan butter, it’ll add an irresistible finishing touch.
- Care for Dessert? This dish truly tastes like a dessert, so why not make it one! Serve it after dinner with a scoop of No-Churn Ice Cream to end your day on a delicious note.
How to Store and Reheat Extras
Refrigerate any leftover oatmeal in an airtight container for up to 5 days. Make sure you let it cool completely before you store it. If you’ve already cut the oatmeal into slices, store them in a single layer to prevent sticking.
You can warm up your oatmeal in the microwave or the toaster oven. Microwave it in 30-second intervals or toast it at 300°F until it’s nice and warm.
Can I Freeze Baked Oatmeal?
Go ahead! Once it’s done cooling, wrap the oatmeal tightly in plastic wrap and store it in an airtight container or freezer bag. This way, your baked oatmeal will last for up to 3 months! Thaw it out in the fridge before you reheat it.
This Berry Baked Oatmeal is studded with sweet mixed berries and packed with nutrients. It's a wholesome breakfast casserole that will keep you energized for hours! It's easy to make and perfect for meal prep. Gluten-free, dairy-free, vegan, refined sugar-free with grain-free, vegan, low-carb, keto and paleo-friendly options.
- 3 flax eggs , to make the flax-eggs combine 3 tbsp ground flax seed + 7.5 tbsp water and let it sit until thick and gel-like. May sub regular eggs if not vegan.
- 1/3 cup mashed ripened banana (1 small banana) , may sub with unsweetened applesauce or swap with pumpkin puree for low carb.
- 1/3 cup pure maple syrup , or other liquid sweetener of choice, plus more depending on preferred sweetness – you can always serve with more maple syrup once baked. Use Lakanto Sugar-Free maple syrup or yacon syrup for lower sugar/low-carb.
- 1 1/2 cups unsweetened almond milk or any other milk of your choice
- 1 1/2 teaspoons pure vanilla extract
- 1/2 tsp baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon hemp seeds optional, for added fiber. Swap with chia seeds if desired.
- 1-2 tablespoons plant-based protein powder optional for added protein.
- 3 1/4 cups gluten-free old fashioned rolled oats for grain-free + paleo-friendly oatmeal, swap oats with equal mix of roughly chopped coconut flakes and sliced almonds (about 1 3/4 cups of each).
- 1/4 cup unsweetened shredded coconut plus more for topping. Omit if preferred or add ground flaxseeds, hemp seeds, chia seeds or plant-based protein powder.
- 1 cup fresh mixed berries plus more for topping. If using frozen, be sure to thaw and drain the berries before getting started on your casserole. You may need to adjust the amount of liquid and cooking time.
- maple syrup
- fresh berries
- dairy-free yogurt or whipped coconut cream
- splash of milk
- extra sprinkle of cinnamon
Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with avocado oil spray or olive oil spray. Set aside.
Make the flax eggs. In a small bowl, whisk together the flaxseeds with water. Allow to sit for 5 minutes, until thick and gel-like.
Meanwhile, in a large mixing bowl, use a fork to mash in the ripe banana. Add the maple syrup, vanilla and milk and whisk until combined.
Add the thickened flax-eggs, baking powder and cinnamon.
Stir in the hemp seeds, protein powder, oats, shredded coconut and berries.
Spread the batter evenly into the prepared 9×13 baking pan, greased muffin tin or silicone muffin liners with the batter. Top it with additional berries.
Bake in a preheated oven until just set and no longer jiggly - about 30-35 minutes.
Cool for 5 minutes before serving. Top with a drizzle of maple syrup, dairy-free yogurt or whipped coconut cream, a splash of milk and more fresh berries, if desired.
Place cooled oatmeal into an airtight container and refrigerate for up to 5 days.
Microwave for 30 seconds at a time or reheat in a toaster oven at 300°F until warm.
Wrap cooled oatmeal in plastic wrap and freeze in an airtight container for up to 3 months. Thaw in the fridge before reheating.
Joyce Azevedo -
Has anyone used sugar-free syrup? I know some artificial sweeteners “bake out” and you lose the sweetness. Not sure about sugar-free syrup. Splenda could be added if needed. This looks like a good recipe for the husband who is diabetic and me (pre-diabetic.)
Anu - My Ginger Garlic Kitchen -
Oatmeals are one of my favorite breakfasts and this berry baked oatmeal is absolutely making me drool. I would love to wake up to this beautiful breakfast every morning.
Would it be tasty cold? Say I store the leftovers in the fridge and have it the next morning, would it be good cold?
Pinned!! This looks like a dreamy, but still healthy breakfast 🙂 Plus, I’m all about ANYTHING I can pour maple syrup over 🙂
Kelsie | the itsy-bitsy kitchen -
Oats are such a good breakfast. These look incredible–I love that there’s not refined sugar because if I eat sugar in the am, the rest of my day is really unpleasant :). Such a fantastic recipe!