This Triple Berry Baked Oatmeal makes an incredible, warming breakfast that is healthy and light!
I’ve got another baked oatmeal recipe for you! These days I’ve been eating a lot of steel cut oats. They simmer on the stove in the morning while I’m working (before the kids wake up) and I really don’t mind the wait.
Sometimes, though, it’s nice to switch it up. By switch it up, I mean instead of steel cut oats, how about some baked rolled oats? I’m crazy like that.
Baked oatmeal is simple to throw together. You mix up the ingredients in one bowl and throw it in the oven. What comes out, about 20 minutes later, is a warm and puffy oatmeal bake that everyone loves.
Some baked oatmeal recipes have a ton of sugar–so much that they could be classified as dessert. This one is lightly sweetened with a little maple syrup. It’s more than enough sweetness for me (I usually just use a banana to sweeten my steel cut oats), but you can always top yours with a little more if you think it needs it.
Berries are some of the best fruits, health-wise, on the planet. Their vibrant colors indicate that they are rich in antioxidants, which help our bodies fight free radicals that can lead to illness. I eat berries, whether fresh or frozen, all year long. They are also great inflammation-fighters. The warm berries dotted throughout this healthy baked oatmeal recipe add a perfect sweet and tart flavor to the oats.
Baked oatmeal is just as good for leftovers as it is fresh out of the oven, so go ahead and make a batch to enjoy today and tomorrow!
PrintTriple Berry Baked Oatmeal
This Triple Berry Baked Oatmeal makes a light and healthy breakfast. It’s easy to make, much lower in sugar than traditional baked oatmeal, and so delicious!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups old fashioned oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk*
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups mix of blueberries, blackberries, and cut up strawberries
Instructions
- Preheat your oven to 375 degrees. Grease a medium baking dish and set aside.
- In a medium bowl, mix together the oats, baking powder, and salt. Add the milk, maple syrup, egg, and vanilla. Stir well. Stir in the berries.
- Pour the mixture into your casserole dish. Bake in the preheated oven for 20 minutes. Enjoy!
Notes
*I prefer unsweetened vanilla almond milk. Any milk will work here.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 235
- Sugar: 12
- Fat: 4
- Carbohydrates: 41
- Protein: 8
You may also love my Lemon Poppyseed Baked Oatmeal recipe!
Sarah says
August 25, 2019 at 2:20 pmThis breakfast was a HIT!! We enjoyed this immensely!! I substituted the egg with peanut butter and mixed in cubed peach, apple and blackberry. Last 5 minutes i sprinked chocolate bits on one half and drizzled more syrup all over.😋😋😋 this dish is awesome!
★★★★★
Maryea says
August 26, 2019 at 9:12 amI love your substitutions…sounds delicious!
Christina says
September 14, 2018 at 9:41 amI love this recipe! So quick to prepare before school! My girls devour it. Thank you!
Roxanne says
February 2, 2018 at 11:58 amSuch a superb recipe! I used unsweetened vanilla coconut milk, and while it was baking, I toasted some coarsely chopped pecans on the stove and sprinkled them on top for the last five minutes. Will make this over and over! Easy and GREAT!!
★★★★★
Emmy says
April 10, 2017 at 6:50 amCan you use frozen berries with this? Would the cooking time change? Looks amazing! 🙂
Maryea says
April 12, 2017 at 6:19 amIf the strawberries are still cut and not huge whole strawberries, it should work fine without adjusting the cooking time. Please let me know if you try it! 🙂
Marguerite Hill says
August 13, 2017 at 3:15 pmI used frozen mixed berries, coconut milk, & a pinch of cardamom. I extended cooking time 15 minutes, and it turned out beautifully! Thanks for sharing this superquick, supereasy delicious recipe!
Maryea says
August 15, 2017 at 7:53 amYou’re welcome! I love the addition of cardamon. 🙂
amy vota says
February 14, 2017 at 4:14 amcan I prepare it the night before and stick it in the oven in the morning?
Maryea says
February 15, 2017 at 12:44 pmYes!!
Rachna says
November 30, 2016 at 12:45 amHow long we can keep it ?
Maryea says
November 30, 2016 at 9:26 amThis will keep in the fridge for 3-5 days.
JAMES FORD says
October 22, 2016 at 11:09 amCan I use steel cut oats ? What alterations should I make?
Maryea says
October 23, 2016 at 8:19 amI haven’t tried baking steel cut oats. It would definitely need to bake longer. I would add a bit more liquid also. Please let me know if you try it!
Elena says
March 27, 2017 at 10:11 amcan we also use instant oats instead of the old fashioned ones??
Belinda says
May 7, 2017 at 8:15 amHi! Can we fast cooking oats or should it be normal old fashioned oats?
Maryea says
May 8, 2017 at 10:38 amI like the texture better with the old fashioned oats, but quick cooking does work.
Candace Glenney says
October 3, 2016 at 1:10 amI make this one all the time…makes breakfast easy!
Molly says
May 5, 2016 at 11:13 amCan you replace the milk with almond milk? 🙂
Maryea says
May 5, 2016 at 4:48 pmYes! I usually use almond milk for this recipe.
Sara says
October 3, 2016 at 3:32 pmCan you skip or replace the maple syrup with anything else?
Maryea says
October 4, 2016 at 7:27 amIt depends on how sweet you like your oats. If you don’t mind them not having a sweetness, you can leave it out. I would recommend using an alternate sweetener, though. Honey or agave nectar would work, or you can also use Sucunat or coconut sugar.
Adrienne says
February 24, 2016 at 9:11 pmDo you have nutritional information?
Rachel says
December 27, 2015 at 9:28 amI made this today and I must say, it’s delicious! I used strawberries and blueberries and it turned out wonderful! Thank you for sharing your recipe!
Maryea says
December 27, 2015 at 10:00 pmHi Rachel–thanks for letting me know you tried and liked this! 🙂
gg says
March 24, 2015 at 8:57 amgreat recipe – tried it this morning and it was DELICIOUS! i used frozen berries so ended up baking it for an extra 5 minutes or so. thanks!
Maryea says
March 24, 2015 at 4:48 pmGlad you enjoyed it! 🙂
Mel says
March 24, 2015 at 7:56 amFor some reason I just hate oats, but this looks yummy!
Maryea says
March 24, 2015 at 4:48 pmOh man, I can’t imagine not loving oats! Maybe you need to give them another chance. 🙂
Kelsey @ Snacking Squirrel says
March 23, 2015 at 2:48 pmAfter seeing this i realize id rather have my oats baked then cooked. Dang this looks phenomenal! Bright and vibrant.
Maryea says
March 24, 2015 at 7:23 amThanks, Kelsey! I like them both ways, but this way is definitely fantastic.
Emily says
March 23, 2015 at 12:43 pmSounds yummy! What temp do you bake it at?
Maryea says
March 23, 2015 at 2:37 pmHaha! That would help, huh? Updating it now! Thanks for the heads up. 🙂
Maryea says
March 23, 2015 at 2:39 pmThe temperature is 375 degrees. 🙂
Emily says
March 23, 2015 at 4:37 pmThanks!!
Alexis @ Hummusapien says
March 23, 2015 at 10:38 amHow gorg is this?! Your pictures are STUNNING. Cheers to another delish and easy breakfast!
Maryea says
March 23, 2015 at 5:53 pmAw–thanks so much! 🙂
Julia says
March 23, 2015 at 10:29 amGaaaah! It’s so vibrant! I love baked oatmeal and could definitely go for some triple berry action. This is a real must-make!
Maryea says
March 23, 2015 at 5:52 pmThanks Julia! Aren’t berries so pretty? 🙂
Diana says
May 27, 2015 at 5:31 pmLove this recipe! So far I have made it with berries and mangos too! everybody loved it!
Maryea says
May 28, 2015 at 9:19 pmI’m so glad to hear that! Thanks for letting me know. I think I need to try it with your mango idea, too!
Jessica says
October 22, 2016 at 2:11 pmMy son is allergic to strawberries, can I use bananas or any other fruit?
Maryea says
October 23, 2016 at 8:17 amYou can leave out the strawberries and add more of the other berries. Bananas would be great, too!