Mixed Berry Baked Oatmeal

How to Make Mixed Berry Baked Oatmeal

1. 1

   Step 1: Preheat and mix dry ingredients

   Preheat the oven to 375°F (190°C). In a large bowl combine the rolled oats, baking powder, salt, and cinnamon; whisk briefly to distribute the rise agent and spices evenly.

   For this step

   • 3 cupsrolled (old-fashioned) oats
   • 2 teaspoonsbaking powder
   • 1/2 teaspoonfine sea salt
   • 1 teaspoonground cinnamon
2. 2

   Step 2: Whisk wet ingredients

   In a separate bowl whisk together the milk, eggs, maple syrup, melted butter (or oil), and vanilla until smooth. If using plant milk and a vegan binder, replace eggs with a flax egg (2 tbsp ground flax + 6 tbsp water).

   For this step

   • 2 cupsmilk (dairy or plant-based)
   • 2 pieceslarge eggs
   • 1/3 cupmaple syrup (or honey)
   • 4 tablespoonsunsalted butter, melted (or coconut oil)
   • 1 teaspoonvanilla extract
   
3. 3

   Step 3: Combine and fold in berries

   Pour the wet mixture into the dry ingredients and stir until fully combined. Gently fold in the mixed berries — if using frozen berries, fold them in straight from the freezer to avoid turning the batter purple.

   For this step

   • 2 cupsmixed berries (fresh or frozen)
   
4. 4

   Step 4: Bake until set

   Transfer the batter to a greased or parchment-lined 8x8 or similar baking dish, smoothing the top. Bake for 30–35 minutes, or until the center is set and the top is lightly golden; a toothpick inserted in the center should come out mostly clean.
   
5. 5

   Step 5: Cool, portion, and store

   Allow the baked oatmeal to cool 10–15 minutes so it firms up, then slice into 8 portions. Store individual portions in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months (wrap slices in plastic then place in a freezer bag).
   
6. 6

   Step 6: Reheat and serve

   Reheat refrigerated portions in the microwave for 60–90 seconds (cover to retain moisture) or in a 350°F (175°C) oven for 10–12 minutes. From frozen, thaw in the fridge overnight or microwave on defrost for 1–2 minutes then heat until hot; top with yogurt, nut butter, or extra fruit.
   

1. Preheat the oven to 375°F (190°C). In a large bowl combine the rolled oats, baking powder, salt, and cinnamon; whisk briefly to distribute the rise agent and spices evenly.
2. In a separate bowl whisk together the milk, eggs, maple syrup, melted butter (or oil), and vanilla until smooth. If using plant milk and a vegan binder, replace eggs with a flax egg (2 tbsp ground flax + 6 tbsp water).
3. Pour the wet mixture into the dry ingredients and stir until fully combined. Gently fold in the mixed berries — if using frozen berries, fold them in straight from the freezer to avoid turning the batter purple.
4. Transfer the batter to a greased or parchment-lined 8x8 or similar baking dish, smoothing the top. Bake for 30–35 minutes, or until the center is set and the top is lightly golden; a toothpick inserted in the center should come out mostly clean.
5. Allow the baked oatmeal to cool 10–15 minutes so it firms up, then slice into 8 portions. Store individual portions in airtight containers in the refrigerator for up to 5 days, or freeze for up to 3 months (wrap slices in plastic then place in a freezer bag).
6. Reheat refrigerated portions in the microwave for 60–90 seconds (cover to retain moisture) or in a 350°F (175°C) oven for 10–12 minutes. From frozen, thaw in the fridge overnight or microwave on defrost for 1–2 minutes then heat until hot; top with yogurt, nut butter, or extra fruit.