Baked Oatmeal with Berries

Baked oatmeal is an easy make-ahead breakfast for the week. It’s tasty, nourishing, and delicious warm or cold. Add your favourite toppings, from mixed berries to maple syrup and cinnamon.

Baked Oatmeal

Are your mornings anything like mine? During the week I’m always rushing the kids about, grabbing their school things, trying to get myself ready and us all out the door on time.

They love having oatmeal/porridge in the morning, but sometimes I just don’t have time to stand stirring the porridge pot (I’m sure there’s a kids book about a porridge pot. Hmmm… )

Baked oatmeal is a super easy make-ahead breakfast. You make up a batch, cut it into squares and in the mornings just grab one! Enjoy it warm or cold, plain or with toppings!

My whole family loves baked porridge and they quickly snaffle it up. The kids also have it for an after school snack so I often make a double batch.

Why should you bake oatmeal?

– It gets a crispy outside and lovely fluffy inside
– Easily make ahead breakfast for the week
– Great for kids as well as adults
– Add various toppings to make it different every day
– Great for meal planning

Make ahead breakfast

Baked oatmeal is a great way to pre-prepare breakfast for busy school mornings, like with my bran muffins.
I like to make a pan of it at the weekend, and then just serve the kids a slice on its own or in a bowl with a  little warm milk. You could eat it cold or warmed up, perhaps with some berries, toasted coconut, sliced banana or stewed apples.

Baking the oatmeal breathes new life into the classic dish. The outside takes on a crispy texture that contrasts beautifully with the soft and spongy interior. It’s always a crowd pleaser in my house!

A little effort at the weekend means zero breakfast effort all week and my kids happily tuck into these fibre-packed muffins and slices of oatmeal.

Baked Oatmeal Toppings

You can certainly enjoy it plain, but we also like to add toppings. It means it’s a different breakfast every day. Try these ideas:

• Maple syrup
• Toasted coconut
• Stewed apples
• Pineapple compote
• Frozen mixed berries heated in a pan with a tbsp of water
• Fresh berries and a sprig of mint
• Seeds and nuts
• Cinnamon and sugar
• Cacao nibs or chocolate chips
• Raspberry compote
• Sliced banana
• Dried fruit

How to make baked oatmeal

Baked oatmeal is really easy to make. I like to whip up a batch on Sunday evening and then we have breakfast ready all week. On busy mornings we eat it plain and cold (yummy!), but when we have a little more time I add toppings.

Simply heating a big handful of frozen fruit in a pan with a tablespoon or water and a splash of maple syrup or a pinch of sugar makes it really special.

To make baked oatmeal, you simply need to mix the dry ingredients, then mix the wet, add them together, pour into the pan and bake for 15 minutes! It’s really easy and it’s fun to get the kids involved making it.

Get the Baked Oatmeal Recipe

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Baked Oatmeal

This is a fun way to serve up porridge, and you can make it ahead of time. The outside gets crispy and the inside stays soft and fluffy. It will keep in the fridge for up to 4 days. Serve cold or warm.

5 from 9 votes

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Course: Breakfast

Cuisine: International

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12

159 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

• 275 g oats
• 50 g light brown sugar
• 2 tsp baking powder
• 1.5 teaspoons ground cinnamon
• ½ teaspoon salt
• 2 large eggs (or substitute flax eggs)
• 300 ml whole milk (or non-dairy milk)
• 2 tbsp vegetable oil
• 1 ripe banana mashed
• 1 tsp vanilla extract

Berry topping (optional)

• 1 handful frozen mixed berries
• 1 tbsp water
• 1 tsp sugar

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Instructions

• Preheat oven to 180C/350F. Lightly grease a 20cm/8" baking tray.
• Mix together the oats, sugar, baking powder, cinnamon and salt in a large bowl.
• Whisk the eggs, milk, oil, banana and vanilla together then pour into the dry mixture and stir well.
• Pour into the prepared pan and spread evenly.
• Bake for 35 minutes or until golden.
• Keep refrigerated for up to 4 days and serve portions cold or warmed up in the oven or microwave.

For the berry topping

• Add all ingredients to a saucepan over a medium heat. Heat until the fruit is soft and liquid is thick. 
  Serve over the warm or cold baked oatmeal. 

Recipe Tips

Make it vegan: use flax or chia eggs instead of eggs, and non dairy milk 

Nutrition Information

Calories: 159kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 121mg | Potassium: 250mg | Fiber: 2g | Sugar: 6g | Vitamin A: 85IU | Vitamin C: 0.8mg | Calcium: 86mg | Iron: 1.2mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.