Baked Oatmeal with Berries
This Triple Berry Baked Oatmeal is a cozy, make-ahead breakfast made with rolled oats, milk, eggs, maple syrup, and a mix of sweet berries. Warm, comforting, and easy to customize, it's perfect for weekend brunches or healthy weekday mornings.
Servings: 6 servings
Calories: 295kcal
Ingredients
- 2 cups milk - dairy or non-dairy
- 2 large eggs
- ¼ cup pure maple syrup - or honey
- 3 tablespoons melted butter - or coconut oil
- 1 teaspoon vanilla extract
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup quartered strawberries - plus more for topping
- ½ cup blueberries - plus more for topping
- ½ cup raspberries - plus more for topping
- ¼ cup chopped pecans - Optional
Instructions
- Combine the wet ingredients: Whisk the 2 cups milk, 2 large eggs, ¼ cup pure maple syrup, 3 tablespoons melted butter , and 1 teaspoon vanilla extract in a large bowl until well blended.
- Stir in the dry ingredients: Add the 2 cups old-fashioned rolled oats, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ¼ teaspoon salt. Mix until everything is evenly coated and combined.
- Add fruit and nuts: Gently fold in 1 cup quartered strawberries, ½ cup blueberries, ½ cup raspberries, and ¼ cup chopped pecans (if using). Don't overmix; simply stir until the ingredients are evenly distributed.
- Transfer and rest: Pour the mixture into a greased 9x9-inch baking dish and smooth the top. Let it rest for 30 minutes. This allows the oats to absorb some of the liquid.
- Bake: Preheat the oven to 375°F. Sprinkle extra berries over the top (optional) and bake for 30 to 35 minutes, or until the oatmeal is golden and set in the center.
- Serve: Allow it to cool slightly before serving (about 10 minutes). Enjoy warm with a drizzle of maple syrup, a scoop of yogurt, and fresh berries.
Notes
- Fruit Options: Use fresh or frozen berries. If using frozen, there's no need to thaw them first, though you can drain them slightly to reduce excess liquid.
- Customizations: Swap the berries for apples, peaches, or bananas. Add chocolate chips, shredded coconut, or pureed pumpkin.
- Seeds and Add-Ins: Add 1 to 2 tablespoons of chia or ground flax seeds for extra fiber and omega-3s. Increase the milk by ¼ to ½ cup if adding seeds, as they absorb liquid.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 45 to 60 seconds or in the oven at 350°F for 10 to 15 minutes.
- Freezing: Cut cooled baked oatmeal into squares, wrap tightly, and freeze for up to 2 months. Reheat directly from frozen.
Nutrition
Calories: 295kcal | Carbohydrates: 38g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 203mg | Potassium: 439mg | Fiber: 5g | Sugar: 16g | Vitamin A: 448IU | Vitamin C: 18mg | Calcium: 190mg | Iron: 2mg
Did you make this recipe?Tag @theforkedspoon and hashtag it #theforkedspoon and please leave your star rating in the comment section on this post.
Copyright © 2026 The Forked Spoon
