Blackberry Oatmeal Bake

One of my neighbors grows her own blackberries and brings some over often during the season. Most times I freeze them for smoothies but lately I have been making this blackberry oatmeal bake.

It is a great one-bowl bake that feels like dessert in the morning with coffee.

Ingredients You’ll Need

This simple oatmeal bake only uses pantry-ready ingredients that you probably already have on hand.

• Coconut oil: I use coconut oil to coat my oatmeal baking dish, though oil spray would also work. Unsalted butter also works well and makes it taste richer.
• Old-fashioned oats: Old-fashioned oats (also known as rolled oats) are my go-to for this blackberry-baked oatmeal, as their flat, round flakes are perfect for absorbing excess liquid and withstand the baking process. However, if you’re unsure about the difference between Rolled Oats vs. Quick Oats or Steel-Cut Oats vs. Rolled Oats, these simple guides explain everything you need to know. Furthermore, if you are following a gluten-free diet, be sure to choose a brand accordingly.
• Ground cinnamon
• Unsweetened shredded coconut: I love the crunch that shredded coconut offers. I buy mine from Trader Joe’s. You can use the sweetened kind, but if you do so, be sure to adjust the sweetness accordingly.
• Nuts: I used sliced almonds, but you can also use chopped almonds or other nuts like walnuts or pecans.
• Chia seeds
• Baking powder
• Salt: You only need a pinch of salt to bring out the other nuanced flavors of this recipe.
• Large eggs
• Milk: Though I usually use unsweetened almond milk in this dish, any kind of milk will work, from oat milk to soy milk, cow milk, coconut milk, and beyond. If you prefer making your own milk, my Homemade Almond Milk recipe is the one I recommend.
• Vanilla extract
• Maple syrup
• Lemon zest
• Frozen or fresh blackberries: I love making this blackberry breakfast with the luscious, tart flavor of fresh blackberries. However, you may also use frozen blackberries as long as you reduce the almond milk to 1⅔ cups. This reduction will help balance the added moisture in frozen berries, keeping your oatmeal from becoming watery.

How to Make It

This baked oatmeal with berries recipe is a cinch to make and makes waking up a delight. In just nine steps and ten minutes of prep time, a delectable dish will be ready on your table.

1. Prep the oven: Preheat the oven to 350 degrees F., and coat an 8×8-inch baking dish with coconut oil. Set the coated dish aside.
2. Mix the dry ingredients: Stir the oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt in a large mixing bowl until thoroughly combined.
3. Whisk the wet ingredients: In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest until fully integrated.
4. Combine wet and dry ingredients: Pour the milk mixture into the large bowl of dry ingredients and stir until combined.
5. Add the blackberries: Gently fold the blackberries into the oat mixture.

6. Transfer the oatmeal: Pour the oatmeal recipe into the oiled oven-safe pan and spread it evenly with a spatula.
7. Bake: Cook for 35-40 minutes or until the oatmeal turns golden brown.
8. Cool: Remove the baking dish from the oven and let it cool for 10 minutes.
9. Serve: Once cooled, divide the berry oatmeal bake among several bowls, garnish them with extra berries, and drizzle with maple syrup.

How to Store, Reheat, and Freeze?

• Storage: To store your baked blackberry oatmeal, let it reach room temperature first. Then, transfer it to an airtight container and store it in the refrigerator for 3-4 days. If preferred, you can also slice it and store it in single-serving portions for morning meal prep.
• Reheat: Reheat in a 325-degree F oven for 10-15 minutes or in the microwave in 30-second increments.
• Freeze: When freezing this recipe, let it reach room temperature first. Then, cover it tightly with several layers of plastic wrap to avoid freezer burn and store it in the freezer for up to 1-2 months.
• Thaw: To thaw your frozen blackberry oatmeal bake, place it in the fridge overnight. Then, reheat it in the oven for 15 minutes at 325 degrees F.

How to Serve?

• A cup of coffee or juice: If you’re used to busy mornings, nothing is as satisfying as serving up a piece of this oatmeal bake alongside a hot cup of coffee or fresh juice.
• Greek Yogurt: One of my favorite ways to serve this dish is with a sweet dollop of Honey Vanilla Yogurt. If you prefer a plant-based yogurt, you may also add a spoonful of coconut yogurt or almond milk yogurt for an equally creamy addition.
• Nut butters: An easy way to make this simple recipe more filling is to spread a spoonful of peanut, almond, or cashew butter over your oatmeal bake slice.
• Sweeteners: When prepared as-is, this blackberry baked oatmeal has a mildly sweet flavor—perfect for those who don’t like their breakfasts to taste too sugary. However, if you prefer more sweetness in your morning meal, add a drizzle of honey, maple syrup, or more blackberries. 
• Sauce: If you’re like me, you know that a dash of sauce is all that’s needed to bring a recipe to life. Add a dollop of Applesauce, or Homemade Blueberry Sauce to give this oatmeal bake extra rich, gooey flavor.
• Ice cream: If you want to transform this tasty breakfast recipe into an irresistible dessert, try serving it with a scoop of your favorite ice cream! Honey Vanilla Ice Cream exquisitely balances the warm, woody undertones of oatmeal, while Chocolate Honey Ice Cream is a great addition for those who love the rich taste of cocoa powder.

Other Oatmeal Recipes You Might Like

• Crock Pot Steel Cut Oats
• Oatmeal with Almond Milk
• Instant Pot Steel Cut Oats
• Oatmeal Raisin Cookies

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Blackberry Oatmeal Bake Recipe

5 from 3 votes

By: Aysegul Sanford

Yields9 slices

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

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This Blackberry Oatmeal Bake is an easy-to-make baked oatmeal recipe packed with juicy blackberries and sweetened with maple syrup. It is a delicious morning treat that is also breakfast meal-prep friendly.

Ingredients 

1x2x3x

• ▢ 2 teaspoons coconut oil, avocado oil, or oil spray would also work
• ▢ 2 cups old-fashioned oats, aka rolled oats*
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ cup unsweetened toasted shredded coconut, optional
• ▢ ½ cup sliced almonds, optional
• ▢ 1 tablespoon chia seeds, optional
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon Kosher salt
• ▢ 2 large eggs, or flax eggs for a vegan option
• ▢ 2 cups unsweetened almond milk, or any milk you prefer
• ▢ 1 teaspoon vanilla extract
• ▢ ⅓ cup maple syrup, plus more for drizzle
• ▢ 1 teaspoon lemon zest, optional
• ▢ 2 cups fresh blackberries, divided (reserving ½ cup for garnish)

Instructions 

• Preheat the oven to 350 degrees F. Coat an 8×8 inch square baking dish with the coconut oil and set aside.
• In a large bowl, stir the rolled oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt until combined.
• In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest, ensuring that everything is fully combined.
• Pour the wet ingredients into the oat mixture and stir to combine.
• Gently fold in the blackberries.
• Pour the mixture into the baking dish and spread it evenly using a spatula.
• Bake for 35-40 minutes until golden brown.
• Remove from the oven and let it cool for 10 minutes.
• When ready to serve, divide it amongst several bowls, garnish with blackberries, and drizzle with maple syrup.

Notes

• Yield: This recipe yields 9 slices of baked oatmeal. The nutritional values below are per slice. 
• Gluten-free rolled oats: If you are following a gluten-free diet, be sure to purchase gluten-free oats. 
• Size of your casserole dish: You can use both an 8×8 or a 9×9 baking dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 40 minutes.
• Sweetness: This recipe is mildly sweet. You may add an additional ¼ cup of maple syrup to the mixture if you prefer it to be sweeter.
• Fresh vs. Frozen Berries: We tested this recipe using both fresh and frozen berries. We found that frozen blackberries can be used in place of fresh. However, if you decide to do so, please reduce the almond milk to 1 ⅔ cup due to the extra moisture in the frozen berries.
• Make it vegan*: This is a gluten-free and dairy-free recipe. However, if you also want it to be vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs.
• Make Ahead: You can bake this baked oatmeal in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
• Storage: It is best to bring leftovers to room temperature before storing them in an airtight container. We recommend storing them in individual portions so you can easily reheat (if preferred) and grab and go. If stored properly in the fridge, they should be fresh for up to 3-4 days.

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 267mg | Potassium: 230mg | Fiber: 6g | Sugar: 10g | Vitamin A: 122IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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