Description
This Mixed Berry Baked Oatmeal is a wholesome and delicious breakfast option that combines hearty old-fashioned oats with a medley of fresh or frozen berries. Baked to golden perfection, this dish offers a comforting, nutritious start to your day, packed with fiber, protein, and natural sweetness. Perfect for busy mornings or meal prep, it’s easy to customize with your favorite nuts or seeds and is suitable for vegetarians. You can also make it vegan-friendly by using plant-based milk, coconut oil, and a flax egg.
Ingredients
Scale
Dry Ingredients
- 2 cups old-fashioned rolled oats
- 1/3 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 3/4 cups milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
Add-ins
- 2 cups mixed berries (fresh or frozen)
- 1/2 cup chopped nuts or seeds (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, brown sugar, baking powder, cinnamon, and salt. Stir well to distribute all ingredients evenly.
- Whisk Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter (or coconut oil), and vanilla extract until fully combined and smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until all ingredients are incorporated but not overmixed.
- Add Berries and Nuts: Gently fold in the mixed berries and chopped nuts or seeds if you are using them, distributing them evenly throughout the mixture.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish and spread it out evenly with a spatula to ensure uniform cooking.
- Bake: Place in the oven and bake for 35 to 40 minutes, or until the top is golden brown and the center is set and no longer jiggly.
- Cool and Serve: Remove from the oven and let it cool slightly before slicing into squares and serving. Enjoy warm or at room temperature.
Notes
- You can use any combination of berries such as blueberries, raspberries, blackberries, or strawberries depending on your preference.
- To make this recipe vegan, substitute dairy milk with plant-based milk, use coconut oil instead of butter, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes).
- For extra crunch and nutrition, add nuts or seeds like walnuts, almonds, or pumpkin seeds.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently before serving.
- For a gluten-free option, ensure the oats are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approximately 1/6 of the dish)
- Calories: 260
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 35 mg
