Easy Baked Oatmeal

This scrumptious Baked Oatmeal Recipe with fresh blueberries and blackberries is mixed in one bowl and is in the casserole dish in less than ten minutes.  It is one of our all time favorite recipes and is perfect for late lazy weekend breakfasts and holiday brunches. This tasty treat with it’s bread pudding like texture and consistency is high in fiber and low in saturated fat. 

This easy casserole can be prepped up to 24 hours in advanced, covered with plastic wrap and stored in the refrigerator. When ready to bake remove the casserole from the fridge 30 minutes in advance to come to room temperature. I love to serve this for brunch with Ham and Cheese Quiche, Morning Glory Muffins, and Strawberry Mimosas.

How to make Baked Oatmeal

Start by melting the butter and let it cool a bit.  Then in a large bowl stir together the milk, eggs, maple syrup, melted butter, old fashioned oats, baking powder, cinnamon, nutmeg, salt, and vanilla extract.  Now gently fold in the berries reserving a little bit for the top.  Then pour it into a greased baking pan and top with the extra berries.  Bake for about 40 minutes in a preheated oven.

Recipe notes and helpful tips

• Warm the milk and eggs to room temperature so they mix easily.  Cold milk and eggs could reharden the melted butter.
• For a dairy-free casserole use cashew milk, soy milk, oat milk, almond milk or coconut milk. 
• Blackberries, blueberries, raspberries, strawberries, and raisins all work well with this recipe.
• Brown sugar can be substituted for the maple syrup.
•  Use old fashioned rolled oats not quick oats or steel cut oats. Quick oats have been partially cooked and other additives have been added to them to make them creamier when cooked for shorter periods of time.  The old fashioned oats are whole oats that are rolled to flatten them.  They maintain structure and chewiness and they work well in recipes cooked with other ingredients like these Oatmeal Muffins.
• After baking let the casserole sit for about 10-15 minutes before cutting so the pieces cut cleaner and easier.
• Top with slice a dollop of plain or flavored Greek Yogurt.
• Store leftovers in an airtight container for up to 3 days.  Reheat individual pieces in the microwave for about 1 minute at a reduced power until warm.

Flavor variations for Baked Oatmeal

• Nuts – add chopped pecans, walnuts, or sliced almonds
• Fruit – substitute chopped apples, mashed bananas, raisins, or dried cranberries
• Other goodies – coconut, flaxseed, chocolate chips, peanut butter, or almond butter

How to freeze Baked Oatmeal

First cool the oatmeal completely. Then you can freeze the whole baked casserole by covering with several layers of plastic wrap and placing in the freezer. If freezing individual slices place them in freezer bags marked with the date. Baked oatmeal freezes well for about 3 months.

Thaw in the refrigerator overnight, cover the casserole with foil, and reheat in the oven at 350 degrees for about 20 minutes. For individual slices simply cover with a paper towel and microwave until heated through.

More oatmeal recipes you will love!

Easy Baked Oatmeal Recipe

This quick and easy Berry Baked Oatmeal is sure to become one of your family's favorites.  This beautiful and delicious casserole always get rave reviews from friends and family.

5 from 20 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 9 servings

Calories: 244kcal

Author: Beth Pierce

Ingredients

• 1 ¾ cup milk warmed to room temperature
• 2 large eggs warmed to room temperature
• ⅓ cup maple syrup
• ¼ cup melted butter slightly cooled
• 3 cups old fashioned oats
• 1 teaspoon baking powder
• 1 tablespoon cinnamon
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 ½ teaspoons vanilla extract
• 2 cups mixed berries fresh or frozen reserve ½ cup for top
•  

Instructions

• Preheat oven to 350 degrees.  Spray a 9x9 inch casserole dish with nonstick baking spray.
• In a large bowl mix together the milk, eggs, maple syrup, melted butter, old fashioned oats, baking powder, cinnamon, nutmeg, salt, and vanilla extract.  Gently fold the berries into the oat mixture reserving 1/2 cup. Sprinkle reserved berries over the top.
• Pour it into  the prepared baking dish and top with the extra berries.  Bake for 40 minutes or until lightly browned.
• Let cool for 10-15 minutes before slicing.

Notes

• Warm the milk and eggs to room temperature so they mix easily.  Cold milk and eggs could reharden the melted butter.
• Blackberries, blueberries, raspberries and strawberries all work well with this recipe.
•  Use old fashioned rolled oats not quick oats. Quick oats have been partially cooked and other additives have been added to them to make them creamier when cooked for shorter periods of time.  The old fashioned oats are whole oats that are rolled to flatten them.  They maintain structure and chewiness and they work well in recipes cooked with other ingredients.
• After baking let the casserole sit for about 10-15 minutes before cutting so the pieces cut cleaner and easier.
• Store leftovers in an airtight container for up to 3 days.  Reheat individual pieces in the microwave for about 1 minute at a reduced power until warm.

Nutrition

Calories: 244kcal | Carbohydrates: 34g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 187mg | Potassium: 234mg | Fiber: 4g | Sugar: 13g | Vitamin A: 306IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg

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