Baked oatmeal with berry topping is a quick and easy breakfast solution that’s packed with flavor in each spoonful!
I like to start each weekday morning with a big bowl of wholesome oatmeal for breakfast. It’s fast and easy. It’s one of the few foods that help keep me sustained and satisfied until lunch. Have you ever baked oatmeal before? It’s quite simple, and you can easily elevate breakfast with your favorite ingredients.
This baked almond oatmeal recipe with strawberries and blueberries is my solution for quickly serving my hungry family without having to stir a huge pot of oats for eternity. Just mix, pour, top and bake! Keep reading to see how I make breakfast interesting.
So what’s the secret to a delicious baked almond oatmeal recipe? Spices like cinnamon and nutmeg create warm, comforting aromatic flavors. It smells like you’re baking a cake! Nope, it’s something even better and will make your belly much happier.
I am an almond fanatic! Sliced almonds add a wonderful crunch with each spoonful. To make the almond flavor pop, even more, I infused unsweetened almond milk and hazelnut-flavored creamer in the liquid mixture.
You won’t believe how the hazelnut creamer adds just the right amount of sweet, and nutty flavor to the oatmeal. It’s a tasty non-dairy alternative that is free of cholesterol and saturated fat, it’s non-GMO, and has no artificial colors or flavors. That’s important as I keep a close eye on the products and foods that I chose to nourish my family.
Ruby red strawberries are like fruit jewels that are packed with phytonutrients and vitamins. While browsing the produce aisle at my local market, I couldn’t help but grab some beautiful fresh strawberries and blueberries to add on top of the baked oatmeal.
The natural sweetness of these ripe berries requires less added sweeteners for this recipe! Simply chop the strawberries and load them on top of the oats, along with the blueberries, a little lemon zest and a small drizzle of honey right before baking.
Well hello gorgeous, I wouldn’t mind waking up to a slice of you each morning! Hehe, it’s almost like I’m being treated to a piece of warm berry cobbler instead of an oatmeal breakfast, no guilt just pure bliss. A big slice of baked almond oatmeal and a fresh cup of coffee will get your day off on the right foot!
Why are eggs and baking powder added to the recipe?
Eggs act as a binder or “glue” to ensure that each baked slice will hold together before serving. The proteins in the eggs set between 144 and 158°F, making it much easier for the oatmeal to hold its shape after baking. Don’t worry, you can’t taste the egg flavor. The egg and baking powder also acts as leavening ingredients to make the oatmeal soft and tender, and not gummy and dense. Allow the oatmeal to cool for at least 10 minutes before serving to achieve sliceable portions. You can keep this meal for up to 3 days covered in the refrigerator. Just reheat in the microwave and enjoy!
Baked Oatmeal with Berry Topping
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon, ground
- ⅛ teaspoon nutmeg, ground
- ½ teaspoon kosher salt
- ¼ cup almonds, sliced, plus 2 tablespoons, divided
- 1 ¾ cups almond milk, unsweetened
- ¼ cup creamer
- 1 large egg
- 1 tablespoon honey, plus more for drizzling
- 2 tablespoons lemon juice
- zest of one lemon, divided
- 2 cups strawberries, sliced, ¼-inch thick slices
- ¼ cup blueberries
Instructions
- Preheat oven to 350°F. Lightly spray an 8-inch square baking dish or pie plate with nonstick cooking spray.
- In a medium bowl, combine oats, baking powder, cinnamon, nutmeg, salt, and ¼ cup almonds, stir to combine.
- In a medium bowl whisk together the almond milk, creamer, egg, honey, lemon juice, and half of the zest.
- Add the dry oat mixture to the baking pan. Slowly pour in the liquid mixture on top of the oats. Gradually stir to combine.
- Add strawberries in a single layer on top of oats and top with blueberries. Drizzle a small amount of honey on top of the fruit. Sprinkle the rest of the lemon zest on top.
- Bake for 25 minutes. Cool slightly before serving, about 10 minutes. Top with 2 tablespoons sliced almonds before serving.
Equipment
Notes
- You can add more spices like ½ teaspoon ground ginger, or cardamom.
- This recipe has just a hint of sweetness so you can adjust the sweetness level with your toppings. You can also add brown sugar to the dry oat mixture, about ¼ cup or less depending on your preference.
- If you're avoiding eggs, you can make a "flax egg." Combine 1 tablespoon ground flaxseed meal with 3 tablespoons water, allow to sit for 5 minutes before mixing with the liquid ingredients.
- Baked oatmeal can be refrigerated and reheated for up to 3 days.
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 🙂