Loaded with fresh strawberries and raspberries, this healthy Baked Oatmeal with Berries recipe is an easy to make breakfast casserole that comes together in just minutes! It’s packed with nutritious ingredients like oatmeal, nuts, milk, and eggs, and is the perfect way to use up fresh berries!
This berry oatmeal is baked in the oven, which means no standing over the stove and stirring. And it’s an easy make ahead breakfast! Relax, mornings just got a little easier!
If you love oatmeal for breakfast or brunch, you’ll want to try it in these fun and new recipes! Oatmeal cookies, Peaches and Cream Baked Oatmeal, Oatmeal lemon bars, and Blackberry Peach Fruit Crisp with Oatmeal Cookie Crumble.
I first published this recipe in 2011 with a Mother’s Day Breakfast menu that included Coconut French Toast with Butter Pecan Syrup. I’ve always loved putting out menus for special occasions like Mother’s Day or Christmas. I think that it helps people to see what they can make.
I’ve updated the recipe here with new photos, recipe instructions and ingredients, along with some helpful tips and information. I hope you enjoy this berry baked oatmeal as much as I do! And it’s great any time of the year!
P.S. I’ll be sharing that Coconut French Toast with Butter Pecan Syrup recipe again soon.
Menu made for Mom
The Mother’s Day breakfast ideas menu was made especially for my mom.
I included this baked oatmeal because oatmeal is the snack that when my mom was a kid she used to sneak down to the kitchen and make for herself in the middle of the night. Oatmeal! What a healthy kid she was!
This oatmeal is kid friendly and adult approved, and perfect for a Mother’s Day brunch menu! It’s perfectly cooked baked oatmeal with Strawberries and Raspberries: simple, fruity, homey, tasty, and a feel-good breakfast!
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Breakfast bar party
This oatmeal could be made in little individual serving ramekin dishes. That would be so cute! Just cut the baking time a little.
You can also bake it as a large casserole and cut it up into smaller pieces. Place those little pieces in colorful paper muffin cups for serving. This would be great at a potluck or a grab and go type of breakfast bar.
If you’re serving a large crowd, you can double the ingredients and bake it in a 9 x 13-inch pan. You may need to increase the baking time a bit.
Yes, this healthy mixed berry baked oatmeal is a great way to start the day.
Oats are some of the healthiest whole grains on earth; they’re gluten free and a great source of vitamins, minerals, fiber, and antioxidants.
This casserole is filled with protein, unsaturated fats, and fiber.
Eating oats for breakfast might promote weight loss, lower cholesterol, lower blood sugar levels, and reduce the risk of heart disease.
How to Make Baked Oatmeal
There are just a few simple steps to make this baked oatmeal. And the recipe uses a handful of basic ingredients that you probably already have in your kitchen.
Be sure to scroll down to the recipe card for full instructions and ingredient amounts.
In a bowl, mix together the dry ingredients: oats, pecans, sugar, baking powder, cinnamon, and salt.
In second bowl, whisk the wet ingredients together: milk, egg, melted and cooled butter, and vanilla.
Sprinkle two-thirds of the berries into a buttered 8-inch baking dish.
Cover the fruit with the oat mixture.
Slowly drizzle the milk mixture over the oats.
Scatter the remaining berries on the top.
Bake the casserole for 35 to 45 minutes, until the top is golden brown, and the oat mixture has set.
Remove from the oven and let cool for a few minutes. You can garnish with more berries or even a sprinkle of powdered sugar.
This is a great baked oatmeal that you can make ahead for a special breakfast or brunch. You can prepare it the night before and have a beautiful feast to serve house guests in the morning.
It’s also perfect for meal prep. It reheats wonderfully, so you can have a healthy and nutritious breakfast without any hassle!
Bake a pan over the weekend, and enjoy a quick breakfast all week long.
Just bake it, allow it to cool to room temperature, and then store it tightly covered in the fridge.
Reheat it throughout the week as needed. Just pop it in the microwave to reheat. Or, I love it cold from the fridge!
Allow the berry oatmeal bake to completely cool. Cover the pan with aluminum foil or plastic wrap, and pop it in the refrigerator.
You can also package it into individual containers with their own lids. Which makes breakfast even more convenient.
It will stay good covered in the refrigerator for up to 5 days.
Reheat individual portions in the microwave for 30 to 60 seconds. Microwaves will vary.
If you want to reheat the whole pan, cover with foil, and reheat in a 350 ° F oven for about 20 minutes.
Yes, store any leftovers in the fridge. Or, if you want longer storage, pop it in the freezer.
Can I freeze this?
Yes, this casserole freezes really well.
It can be frozen as a whole baked casserole. Allow it to cool completely, cover it tightly, and place in the freezer for up to 3 months.
Or, freeze smaller portions by placing them in freezer safe containers with airtight lids.
When you’re ready to eat, place it in the fridge overnight. To reheat, unwrap the individual pieces, and heat it in the microwave for about a minute.
To reheat the entire baked oatmeal pan, cover with foil, and reheat in a 350 ° F oven for about 20 minutes.
Change it up
This basic delicious baked oatmeal can be switched up if you want to try new things.
Instead of pecans, you can substitute your favorite nut: almonds, walnuts, or hazelnuts.
Or try adding some shredded coconut to the mix. And, heck, if you’re a coconut fan, use canned coconut milk instead of dairy milk.
Make it a triple berry baked oatmeal by adding blueberries or blackberries.
Do you like bananas or apples? Try using those instead of berries.
Use almond extract or coconut extract in the dish. I wouldn’t sub in one for one with a flavored extract. Try ¼ or ½ teaspoon additional almond extract.
Can I use steel cut or quick oats?
The recipe calls for old fashioned rolled oats. They have a great texture and heartiness that works well in a baked oatmeal.
Quick cooking oats will make the casserole softer and possibly mushy, so I would avoid them here.
And, steel cut oats would not be recommended at all. They will not cook correctly in this casserole. They would have to be precooked to get tender enough to use here.
Can I use frozen berries?
Yes, you can use fresh or frozen berries in this casserole.
I often feel that frozen berries lose some of their flavor, so the berry flavor won’t be as strong.
Frozen berries will probably also bleed into the oatmeal, making a more colorful dish! But don’t worry, it’ll still be taste great.
And, you don’t even need to thaw the frozen berries before adding them to the dish.
Can I make this vegan?
Yes. This brunch dish can be made vegan.
Sub in your choice of plant-based milk for the dairy milk. And you can even use one of the vanilla flavored milks for this. Canned coconut milk would make a wonderfully rich dish.
As a substitute for the egg, use 2 tablespoons flaxseed meal plus 6 tablespoons water. You can also use a commercial egg replacer, applesauce, or mashed banana.
Or, just leave the egg out entirely. The casserole will be loose and won’t stick together the same way, but it will still be delicious.
How to serve
This oatmeal is delicious on its own, but as part of a special brunch day it’s a great addition. Serve it next to Sausage and veggie breakfast casserole and Cheesy broccoli potato casserole.
Add a big dollop of vanilla yogurt on top of your strawberry breakfast oatmeal. Or you could even top it with some whipped cream for a fancy restaurant experience.
My mom would always add a splash of milk and some maple syrup over the top.
Spoon a bit of almond butter or peanut butter on top. And have you tried pistachio butter yet? Oh my word is it delicious!
I like it simply with a few extra berries on the side and a sprinkle of powdered sugar on top.
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Baked Oatmeal with Berries
- 2 cups old fashioned rolled oats
- ½ cup chopped pecans toasted
- 1/3 cup packed brown sugar
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 2 cups milk
- 1 large egg
- 1 ½ tablespoons unsalted butter melted and cooled slightly
- 2 teaspoons pure vanilla extract
- ½ cup strawberries cut into quarters
- ½ cup raspberries
- Preheat the oven to 375° F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.
- In a bowl, mix together the oats, pecans, sugar, baking powder, cinnamon, and salt. In another bowl, whisk together milk, egg, butter, and vanilla.
- Sprinkle two-thirds of the berries into the prepared baking dish. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats, and scatter the remaining berries on the top.
- Bake for 35 to 45 minutes, until the top is golden brown, and the oat mixture has set. Remove from the oven and let cool for a few minutes. Serve warm, and enjoy!
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
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This is my new go-to breakfast for the weekends! The hubs and I LOVE this recipe!!