Baked Oatmeal with Berry Topping

4.91 from 20 votes
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Baked oatmeal with berry topping is a quick and easy breakfast solution that’s packed with flavor in each spoonful!

Baked Oatmeal with Berry Topping

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.

creamer being poured into a baking dish with almond oatmeal

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.

strawberries and blueberries sitting on top of oatmeal in a baking dish

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.

slice of baked oatmeal with fruit placed on top

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

Baked almond oatmeal with berry topping is a quick and easy meal solution, packed with flavor in each spoonful! Each slice has warm spices, lemon & fruit.
4.91 from 20 votes
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings 8 servings
Course Breakfast
Cuisine American


  • 2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon, ground
  • 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


  • 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.


  • 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

Serves: 8 servings
Calories 335kcal (17%)Carbohydrates 53g (18%)Protein 11g (22%)Fat 10g (15%)Saturated Fat 1g (5%)Polyunsaturated Fat 0.2gMonounsaturated Fat 0.4gSodium 225mg (9%)Potassium 112mg (3%)Fiber 9g (36%)Sugar 9g (10%)Vitamin A 100IU (2%)Vitamin C 52mg (63%)Calcium 190mg (19%)Iron 4.3mg (24%)

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.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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19 Comments Leave a comment or review

  1. 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.

  2. 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!

  3. 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!

  4. dave k says

    Can you post the calorie & fat count on your “baked-almond-oatmeal-berry?”That would help me a lot.

  5. 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!

    • Jessica Gavin says

      Yes, you can make the baked oatmeal in advance, freeze, thaw, then add the fruit and bake until warm.