This Triple Berry Baked Oatmeal makes an incredible, warming breakfast that is healthy and light! It’s lightly sweetened with maple syrup and can even be mixed together the night before and baked in the morning. Super easy recipe that everyone loves! It definitely belongs on this list of the Best Oatmeal Recipes.
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. (They are one of the anti-inflammatory foods I eat everyday!)
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!
How to Make Triple Berry Baked Oatmeal
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Next time, try these Chocolate Baked Oats. Want a NO BAKE oat recipe? Try these No Bake Chocolate Oat Bars!Print
Triple Berry Baked Oatmeal
- Total Time: 25 minutes
- Yield: 4 servings 1x
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!
- 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
- 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!
*I prefer unsweetened vanilla almond milk. Any milk will work here.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- 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!
Tracy F says
This is the first time I’ve made a baked oatmeal and I chose a good recipe to try out! Very tasty! I used frozen mixed berries which had to bake 10 minutes longer. Loved it and will definitely try again!
Thank you for your feedback!
Haley Jane Kirschner says
Absolutely delicious!!!! I’ve been trying to find a way that my toddler will eat oatmeal & fruit. He gobbled this up!! My husband is picky and he loved it too!
Reheats well & very easy!
Used frozen berries bc it’s what I had on hand. I just placed them
On top instead of mixing in & they didn’t bleed. Just a side note.
Made the doubled recipe.
Can you make this ahead of time and the. Reheat in the oven?
Yes! Or you can mix it together the night before and bake in the morning.
This was delicious! Almost like dessert for breakfast. I left out the maple syrup entirely due to a current elimination trial I’m doing, but I didn’t worry about the loss of liquid since I used frozen berries. An extra 10 min or so was enough to cook it through. I found it sweet enough with the berries alone, but look forward to adding a little drizzle of maple syrup in the future when I’m allowed to have it again, it will make this even more decadent.
So happy to hear this! Thanks for your feedback.
Has anyone made this with quick cooking steel cut oats?
I’ve been meaning to make this for years and finally tried it. It’s great. Thanks! It’s our favorite baked oatmeal recipe. We do keep it in the oven for 25-30min.
Thanks for commenting and letting me know! Would love you to give the recipe a star rating if you get the chance, also. 🙂 Thanks so much!
Love this recipe!!! It’s the perfect amount of sweetness without being loaded with tons of sugar. I added 4 tablespoons of flax seeds and felt comfortably full all morning. It’s a great way to use any extra berries I have from the farmers market.
Thank you for your feedback!
Delicious! I used quick oats and maybe could have reduced the liquid a tiny bit to compensate but this a great base recipe to go off of!
This recipe is delicious! I felt like I was eating dessert…a berry cobbler. Looking forward to making this again. Thanks!
So happy to hear! Thank you for the review and star rating.
So D-lishes , hard to believe it could be good for you.
I added a scoop of vanilla vegan protein powder to the mix and it blended in well.
It’s the morning before our grocery pickup and we have no food in our house so I was looking for a breakfast I could make for a freezing cold day (without eggs or fresh fruit or veggies). Stumbled across this recipe and I’m so glad I did! Substituted 1/4 cup of Greek yogurt for the egg, and used frozen berries instead of fresh. Baked it for an extra 10 minutes and it came out amazing! It is warm and sweet enough to feel decadent but still healthy. Thank you! 🤗
So happy to hear this!
Can I sub honey for the maple syrup? And if I use a mix of frozen and fresh berries should I bake it a little longer?
Yes, honey will work well. Yes, add just a little extra time for a mix of frozen berries.
This was delicious!
what size pan did you use? I need to make this for 16 gals. So I’m assuming I need to quadruple the ingredients. Could I use 2 9×13 pans?