Berry Oatmeal Bake that bakes up tender with a lightly crisp top, juicy berries throughout, and the kind of flavor that makes you excited for breakfast.
author’s note
The Best Baked Oatmeal I Have Ever Had!
Baked oatmeal is having a *moment* on the internet right now. I’ve always loved a warm bowl of oatmeal for breakfast, but I wasn’t sure a baked version would live up to the hype.
So, I tried a bunch of versions. Some were too dry, some were weirdly chewy, and a few were just not it. I went back to the drawing board and started testing and tweaking until it finally clicked. After a lot of both, this one nailed it for me.
This berry oatmeal bake is soft, creamy, slightly custardy, and just sweet enough. It is hands down the best baked oatmeal I have ever had. I loved it so much I even made a chocolate-chip version based on this recipe.
It’s the best way to start the day and absolutely a must-try!
Berry Oatmeal Bake Ingredients
| Ingredient | Tip |
|---|---|
| Milk & Eggs | Any milk works. Whole milk makes it richer while plant milk keeps it lighter. The extra yolk gives a softer, custardy texture. |
| Maple Syrup & Vanilla | Use pure maple syrup, not pancake syrup. Vanilla heightens the flavors nicely. |
| Oats & Leavening | Old-fashioned oats are key for that chewy texture, and baking powder helps the oatmeal bake up soft instead of dense. |
| Spices & Salt | Cinnamon and nutmeg add warmth and flavor. Salt balances the sweetness and keeps this berry oatmeal bake from tasting flat. |
| Berries & Topping Sugar | Use fresh berries only. Frozen ones add too much water and make the bars mushy. Chop larger berries down to blueberry size. The sugar on top adds a nice crisp finish. |
Quick Tip
The fresher and riper the berries, the better and sweeter the oatmeal will taste. If you’ve got extra fresh berries, add on top of the baked oatmeal for a contrasting texture and additional sweetness.
How To Make My Berry Oatmeal Bake
- Prep the Pan: Heat the oven to 350°F and line or grease a baking pan.
- Mix the Base: Whisk the wet ingredients in a large bowl until smooth.
- Add the Dry: Stir in the dry ingredients until just combined.
- Fold in Fruit: Gently mix in the berries, chopping larger ones first.
- Bake: Spread into the pan and bake until set and lightly golden.
- Cool & Serve: Cool slightly, slice, and enjoy warm or chilled.
Berry Oatmeal Bake Recipe Tips
- Use an 8×8-Inch Pan: Lightly spray or line with parchment for easy cleanup.
- Use a Light-Colored Pan: Dark pans brown the edges faster and can make the oatmeal firmer.
- Bake Right Away: Do not let the batter sit or the oats will soak up too much liquid and bake up dry.
- Control the Texture: Bake a little less for softer oats or a little longer for firmer bars that cut cleaner.
- Adjust the Sweetness: Use less maple syrup if you want, then add more on top later if needed.
Variations
Switch Things Up
- Turn it into dessert If you like a not-too-sweet treat, this makes a great dessert. Add a drizzle of maple syrup and top with whipped cream or vanilla frozen yogurt.
- Banana-nut version Swap the berries for diced banana and stir in chopped roasted walnuts or pecans.
- Want more crunch? Mix in 1/3 cup chopped roasted nuts or pepitas.
Storage
Store any leftover berry oatmeal bake in an airtight container in the fridge for up to 4 days. Reheat individual pieces in the microwave and add a splash of milk or syrup if needed to revive consistency.
More Breakfast Recipes Using Oats:
Beverages
Oatmeal Smoothie
Breakfast
Oatmeal Breakfast Bars
Healthy
Oatmeal Energy Balls
Breakfast
Overnight Oats
Baked Oatmeal
Equipment
Ingredients
- 1 cup milk see note 1
- 1 large egg
- 1 large egg yolk
- 1/2 cup maple syrup see note 2
- 1-1/2 teaspoons vanilla extract
- 1/3 cup melted coconut oil or melted butter
- 2 cups old-fashioned oats see note 3
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1-1/2 cups fresh berries see note 4
- 1-1/2 tablespoons turbinado sugar or sparkling sugar or light brown sugar, optional
- Serving suggestions see note 5
Instructions
- Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper or lightly grease with cooking spray.
- Add milk, egg, egg yolk, maple syrup, vanilla, and melted coconut oil (measured when melted) in a large bowl. Whisk until smooth. Stir in oats, baking powder, cinnamon, nutmeg, and salt with a wooden spoon until combined.
- If using all blueberries, gently stir them into the batter. If using other berries, cut down to the size of blueberries. Add in cut fruit and gently stir into the batter. Scrape batter into the prepared pan, smooth top with a spatula, and optionally sprinkle sugar on top. Bake promptly—otherwise oats will absorb the liquid and finished bake will be dry.
- Bake for 28–35 minutes or until set and lightly golden on top. (The longer in the oven, the firmer the oatmeal is; remove sooner for softer baked oatmeal.)
- Let cool slightly, cut, and enjoy! I like it best warm, but it can also be eaten chilled or at room temp. It is crumbly right out of the oven and firms up as it chills. If desired, drizzle milk or even coffee creamer and maple syrup over the bars—so good! Add any leftover berries on top if desired.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
