Baked Oatmeal with Berries & Nuts
“Hearty, warm & comforting – the perfect make-ahead breakfast!”
Ingredients
- 2 cups old-fashioned oats
- 1/2 cup chopped walnuts
- 1/2 cup sliced almonds
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 cups milk
- 2 eggs, beaten
- 1/4 cup melted butter
- 2 tsp vanilla extract
- 1.5 cups mixed berries
- 1/2 cup dried cranberries
- Butter for greasing
- Extra berries and nuts for topping
Instructions
- Preheat and prepare pan: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter. Set aside.
- Mix dry ingredients: In a large bowl, combine oats, walnuts, almonds, brown sugar, baking powder, cinnamon, nutmeg, and salt. Whisk to combine.
- Add wet ingredients: In a separate bowl, whisk together milk, eggs, melted butter, maple syrup, and vanilla extract.
- Combine everything: Pour the wet ingredients into the dry ingredients. Stir until just combined – don’t overmix.
- Add berries: Gently fold in the fresh berries and dried cranberries. Pour the mixture into the prepared baking dish.
- Bake: Bake for 35-40 minutes until the top is golden and set. A toothpick should come out clean. Top with extra berries and nuts. Serve warm.
Pro Tips for Perfect Baked Oatmeal
- Don’t overmix the batter – lumps are okay! Overmixing makes the oatmeal dense.
- Let it rest for 5 minutes before serving – it firms up and is easier to cut
- Use frozen berries if fresh aren’t in season – no need to thaw
- Press the topping gently into the surface before baking for a nice crust
- Line the dish with parchment for easy removal and slicing
Delicious Variations
- Apple Cinnamon: Add 1 cup diced apples and extra cinnamon
- Chocolate Banana: Add cocoa powder and sliced bananas
- Pumpkin Spice: Replace 1 cup milk with pumpkin puree, add pumpkin pie spice
- Peaches & Cream: Add fresh peaches and cream cheese cubes
- Savory Version: Omit sweeteners, add cheese, herbs, and vegetables
Serving Suggestions
Make Ahead: Bake on Sunday, cut into squares, and refrigerate. Reheat individual portions in the microwave all week.
Toppings: Drizzle with extra maple syrup, add a pat of butter, or serve with a scoop of vanilla yogurt.
Storage: Cover and refrigerate for up to 5 days. Freeze individual portions for up to 3 months.
Serving Size: Recipe makes an 8×8 pan – cut into 8 generous squares or 12 smaller portions.