Mixed Berry Baked Oatmeal

No better way to make breakfast than to make one that lasts for days ahead and this Mixed Berry Baked Oatmeal does exactly that!

I’m all about make-ahead meals lately; cook once and eat all week long is the name of the game for me right now. Although some people don’t love eating the same thing over and over, I personally don’t mind at all, especially when it comes to breakfast. Because so many of us are tight on time in the morning having something we can pull together quickly really helps to get us out the door and reduce that morning stress. Oatmeal is always a great breakfast choice, but for those mornings you just don’t have the time to turn on the stove and get the oats cooking, baked oatmeal is a delicious make-ahead meal that will store in the fridge or freezer for days or weeks to come.

Classic baked oatmeal recipes are often loaded with added sugar, so to make a healthy version of baked oatmeal I opted to sweeten it with natural sugars from a combination of berries, maple syrup. and a little cinnamon. This baked oatmeal is not overly sweet, so if you wanted to add a little extra sweetness or flavour once it is cooked, a splash of almond milk, a sprinkle of cinnamon or an extra drizzle of maple syrup help to make this Mixed Berry Baked Oatmeal a delicious morning meal.

Mixed Berry Baked Oatmeal

I used a combination of frozen strawberries, blueberries, raspberries and blackberries for this Mixed Berry Baked Oatmeal, but feel free to use any combination of berries you like!

Author: Stephanie Kay
Prep Time: 10
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 5 servings 1x
Category: Breakfast
Cuisine: Vegetarian, Gluten-Free, Dairy-Free

Scale

Ingredients

2 1/2 cups rolled oats
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
3 cups almond milk
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted
1 egg, whisked
1/3 cup maple syrup
1 1/2 cups mixed berries, fresh or frozen

Instructions

Preheat oven to 375°F, and grease a 9×9 baking dish.
In a mixing bowl, combine all of the dry ingredients; rolled oats, cinnamon, baking soda and sea salt. Stir to ensure everything is well mixed and then transfer to the baking dish.
In the same mixing bowl, combine all of the wet ingredients; almond milk, vanilla extract, egg, melted coconut oil and maple sryup. Whisk well to ensure it is well combined. (If the coconut oil congeals a little it’s ok, it will melt again in the oven.)
Pour the wet mixture to into the baking dish with the oatmeal, giving it a stir to ensure everything is well incorporated.
Scatter the berries in the baking dish ensuring they are evenly distributed.
Transfer baking dish to the oven and bake for 35-40 minutes until the top is golden brown.
Remove from the oven and allow to cool slightly before serving.
Serve on its own or with a splash of almond milk, sprinkle of cinnamon and drizzle of maple syrup.
This recipe can also be stored in the fridge for 4-5 days, or frozen for up to 2 months. Simply cover with foil or plastic wrap to ensure freshness.
To reheat, warm in the oven or in the microwave.
Enjoy!