Indulge in a delicious and nutritious breakfast with this easy baked oatmeal recipe. Packed with wholesome ingredients and bursting with flavor, this meal is the perfect way to start your day off right.
Jessica’s Recipe Science
- Eggs act as a binder or “glue” for the baked oats. The egg proteins set between 144°F and 158°F, which sets the structure of the oatmeal.
- The egg and baking powder act as leavening agents to make the oatmeal soft and tender, rather than gummy and dense.
- Allow the oatmeal to cool for at least 10 minutes before serving to achieve sliceable portions.
Featured Comment 19
“My daughter, who isn’t a big oatmeal fan, LOVED it and wanted me to make it again right away!”—Lisa
Why It Works
I enjoy starting my weekday mornings with a hearty bowl of oatmeal or overnight oats. It’s one of the few breakfasts that keeps me fueled and focused until lunchtime. Have you ever tried baking oatmeal? It’s a simple technique that transforms basic oats into a warm, custardy dish you can customize with your favorite fruits, spices, or mix-ins.
This strawberry and blueberry baked oatmeal recipe is my go-to solution for quickly feeding the whole family without having to monitor a pot on the stove. Just mix the healthy ingredients, pour into a dish, top with fresh berries, and bake. It’s perfect for meal prep or serving a crowd. One batch yields a nourishing breakfast that’s both practical and delicious.
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Ingredients You’ll Need
- Oats: Use old-fashioned rolled oats to add a chewy texture and structure to the dish, rather than a mushy texture.
- Milk: I prefer unsweetened almond milk as a dairy-free option to hydrate the oats. To add a creamy consistency, I use a hazelnut-flavored almond milk creamer.
- Eggs: Large eggs bind the oats together in the dish. Don’t worry, you can’t taste the egg flavor! I use one egg, but you can add two for more protein and a lighter texture.
- Leavening Agent: Baking powder adds lift to the dense baked oats.
- Spices and Flavoring: Warm spices like cinnamon and nutmeg enhance the sweet aroma of the baked dish. Salt enhances the taste of the nutty oats.
- Sweetener: Honey balances the flavor of the citrus.
- Lemon: I add tangy lemon juice to enhance the flavor of the baked oatmeal. It complements the flavor of the berries. Lemon zest adds a lasting citrus oil taste.
- Nuts: Sliced almonds give a delightful crunch to the healthy baked oatmeal recipe.
- Fruit: Sliced strawberries and blueberries add a juicy topping. It makes the dish taste like a treat, made with healthier ingredients.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
The banana baked oatmeal recipe is easy to customize! Try these tasty options:
- Oat Swaps: Try different types of oats, like quick oats (instant oats). However, it will have a mushier texture because it’s thinner and steamed before drying. Select gluten-free oats if you have allergies.
- Milk Options: Plant-based options include cashew milk, coconut milk, or oat milk. Use a mixture of dairy cream and milk, or half-and-half. Greek yogurt adds protein and richness.
- Egg Replacer: Make a flax egg recipe, combining 1 tablespoon ground flaxseeds with 3 tablespoons of water. Let it sit for 10 minutes before mixing. Chia seeds are also a good option for binding and extra fiber.
- Sweetener Swaps: Try pure maple syrup, brown sugar, agave, or coconut sugar.
- Mix-ins: Try ¼ to ½ cup of homemade peanut butter, almond butter, Nutella, applesauce, or pumpkin puree. Add ½ cups of chopped walnuts, pecans, peanuts, shredded coconut, or chocolate chips.
- Fruit Swaps: Try fresh fruit, such as sliced apples, pears, peaches, bananas, or raspberries. Mix in dried cranberries or raisins. Try my banana baked oatmeal, it’s the perfect way to use ripe bananas!
- Flavoring: Try ground ginger, cardamom, allspice, or pumpkin pie spice. Vanilla extract or almond extract adds dimension to the baked oatmeal. Mix in your favorite fruit jam.
How to Make Baked Oatmeal
Step 1: Heat the Oven
Preheating the oven to 350ºF (177ºC) ensures the oats bake evenly and the egg proteins coagulate gradually, binding the mixture into a firm yet tender structure. Lightly coating the baking dish with nonstick spray prevents sticking. Melted butter or melted coconut oil works too!
Step 2: Mix the Dry Ingredients
Evenly combining the oats, baking powder, spices, salt, and almonds ensures consistent flavor, a gentle lift from the leavening, and added texture in each bite.
Step 3: Mix the Wet Ingredients
Whisking the milk, creamer, egg, honey, and lemon together evenly disperses the sweeteners and acid.
Ingredient Chemistry: The egg proteins will coagulate during baking, binding the oats into a custardy texture with a bright citrus flavor.
Step 4: Make the Oatmeal Mixture
Stirring the wet and dry ingredients together in the pan ensures the oats evenly absorb liquid, while distributing the leavening, egg, and flavorings so the baked oatmeal sets with a uniform, tender texture.
Step 5: Add the Fruit Topping
Layering strawberries and blueberries on top concentrates their juices at the surface, creating a jammy texture as they bake. A drizzle of honey adds a hint of extra sweetness, while lemon zest releases fragrant oils that brighten the flavor and balance the richness of the oats.
Step 6: Bake the Oatmeal
Baking cooks the oats until the starches gelatinize and the egg proteins set, transforming the mixture into a firm yet custardy texture. Allowing it to cool for 10 minutes lets the structure stabilize, making it easier to slice and serve.
Step 7: To Serve
I love slicing into the warm baked oatmeal and adding a sprinkle of crunchy almonds on top. The berries get so jammy and sweet in the oven that they taste just like a cozy blackberry cobbler—without needing much extra sugar. Honestly, a big slice of this with my morning coffee feels like such a treat and the best way to kick off the day!
Frequently Asked Questions
No, steel-cut oats are the least processed, so they require a much longer cooking time. Because they’re cut into small, dense pieces, the texture turns out mushier and doesn’t hold together well, making it harder to slice into neat portions.
Yes! Store leftovers in an airtight container in the fridge for up to 5 days. For longer storage, wrap cooled pieces individually in plastic wrap, then place them in a freezer bag or foil and freeze for up to 3 months. When ready to enjoy, reheat in the microwave in 15 to 30-second bursts until warmed through.
Don’t over bake it! Target a center temperature of around 160ºF (71ºC), this ensures the egg is set. Cooling for 10 minutes before slicing also helps the custardy texture firm up without losing moisture.
More Breakfast Recipes
If you tried this Baked Oatmeal recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Baked Oatmeal with Berry Topping
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon kosher salt
- ⅓ cup sliced almonds, divided
- 1 ¾ cups unsweetened almond milk
- ¼ cup creamer, cream, or half-and-half
- 1 large egg
- 3 tablespoons honey, or maple syrup
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest, divided
- 2 cups strawberries, ¼" thick slices
- ¼ cup blueberries
Instructions
- Heat the Oven – Heat the oven to 350°F (177ºC). Lightly spray an 8 or 9-inch square baking dish with nonstick cooking spray.
- Mix the Dry Ingredients – In a medium bowl, combine oats, baking powder, cinnamon, nutmeg, salt, and ¼ cup almonds.
- Mix the Wet Ingredients – In a medium bowl, whisk together the almond milk, creamer, egg, honey, lemon juice, and ½ teaspoon lemon zest.
- Make the Oatmeal Mixture – Add the oat mixture to the greased baking dish. Pour the liquid mixture on top of the oats, stir to combine.
- Add the Fruit Topping – Add strawberries in a single layer on top of oats, then top with blueberries. Drizzle a small amount of honey on top of the fruit. Sprinkle ½ teaspoon of lemon zest on top.
- Bake – Bake for 25 to 30 minutes. Cool slightly before serving, about 10 minutes.
- To Serve – Slice the warm baked oatmeal. Top with remaining almonds before serving.
Notes
- Serving Size: 6 large or 9 small pieces.
- Egg Replacer: To make a flax egg, combine 1 tablespoon of ground flaxseed meal with 3 tablespoons of water, then let it sit for 5 to 10 minutes before mixing it with the liquid ingredients.
- Storing: Cover and refrigerate for up to 5 days. Individually wrap the slices and freeze for up to 3 months.
- Reheating: Reheat slices in the microwave in 15- to 30-second increments until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Marilee Machon says
Can I make ahead, except for the fruit, freeze, then thaw , add fruit and bake?
Jessica Gavin says
Yes, you can make the baked oatmeal in advance, freeze, thaw, then add the fruit and bake until warm.
Roseann says
Just wondering if anyone figured out the Weight Watchers points….please share.
Lisa bozdeck says
I made this and although it was extremely tasty, mine was mushy. I didn’t want to over bake it but I did exactly as directed.
Jessica Gavin says
Hi Lisa- I appreciate your feedback! Did you use old fashioned rolled oats? Did the oatmeal at least set a little? If you want it more sliceable you can refrigerate for about 30 minutes before serving and reheat the individual slices.
Lisa says
I did use old fashioned rolled oats. I will try your other suggestions. My daughter, who isn’t a big oatmeal fan, LOVED it and wanted me to make it again right away!
Jessica Gavin says
I’m so thrilled to hear that your daughter enjoyed the recipe 🙂 Let me know how the suggestions go, we can keep chatting to get the texture right!
dave k says
Can you post the calorie & fat count on your “baked-almond-oatmeal-berry?”That would help me a lot.
Jessica Gavin says
Hi Dave- I have added the calorie information. Thanks!
Ginger Gaubert says
My daughter is coming in this week to do field work, so I am making this for breakfast for next week. She normally has oatmeal with fruit for breakfast, so I thought this would be a nice change up. I’ll let you know how she likes it!
Jessica Gavin says
I can’t wait to hear if your daughter likes the recipe Ginger 🙂
David @ Spiced says
Great tip about adding egg and baking powder to the baked oatmeal. This sounds like one heck of a delicious weekday breakfast! Thanks for sharing!
Jessica Gavin says
Thank you so much David! Those ingredients definitely help give the oatmeal just the right texture.
Quin says
Definitely making this dish for Sunday breakfast! ?
Jessica Gavin says
Awesome Quin! I would love to hear how it turned out for you 🙂
Jerilyn says
I recently starting substituting unsweetened cashew milk to replace the 2% cow’s milk or almond milk I used to use when I made my baked oatmeal recipes. The cashew-milk is much creamier than almond milk so for very little calories I have the creaminess of almost whole milk.
Jessica Gavin says
That’s a great idea Jerilyn! I will definitely have to try cashew milk, I haven’t used it in cooking before.
brita says
This looks SO good!! I’ve never tried making oatmeal in this way before but it looks tasty!!
Jessica Gavin says
Thank you Brita! It was so tasty and easy! It makes your house smell so good when it’s baking 🙂