Baked Oatmeal

5 from 4 votes

Berry Oatmeal Bake that bakes up soft and creamy with a lightly crisp top, juicy berries throughout, and the kind of comforting flavor that makes you excited for breakfast.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch, Dessert

Cuisine: American, Healthy, Vegetarian

Keyword: baked oatmeal

Servings: servings

Author: Chelsea Lords

Cost: $4.12

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

US - Metric

Instructions

Preheat oven to 350°F. Line an 8x8-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.

Notes

Note 1: Any milk works. Whole milk makes it richer while almond milk keeps it lighter.

Note 2: Use pure maple syrup, not pancake syrup. This recipe is already fairly sweet, so feel free to slightly reduce the maple syrup. You can always drizzle more on top when serving.

Note 3: Quick oats and steel-cut oats won’t work properly in this recipe.

Note 4: Use whatever berry (or combo of berries) you like best. Only use fresh berries. Frozen berries affect the texture and make the baked oats watery and less flavorful.

Note 5: For serving, top with milk or coffee creamer, additional maple syrup, or any leftover berries!

Make this Baked Oatmeal your own! Make this Baked Oatmeal your own. Bake a little less for softer oats or a little longer for firmer bars that cut cleaner. Reduce the maple syrup for less sweetness or drizzle more on top after baking. Enjoy it warm, at room temperature, or chilled.

Storage: Store cooled baked oatmeal in an airtight container in the fridge for up to 4 days. Reheat individual pieces and add a splash of milk or syrup if needed.

Nutrition