Berry Baked Oatmeal Recipe
User Reviews
5
Berry Baked Oatmeal Recipe
Description
Berry Baked Oatmeal Recipe brings rolled oats and frozen berries together with chia seeds and spices to form a thick, wholesome base. The Greek yogurt and eggs enrich the dish, contributing to a soft but structured texture after baking. Cinnamon and baking powder enhance flavor depth and lightness. This recipe is baked in an 8-inch pan until the center is firm, then cooled before slicing into portions. Serve warm or cold depending on preference, with optional extra berries on top.
The flavor balances sweet maple syrup with tart berries, supported by cinnamon’s warmth. The use of frozen mixed berries offers convenience while maintaining a juicy contrast within the creamy, baked oat base. The result is a filling breakfast suitable for cold or room temperature eating.
Leftover baked oatmeal keeps well refrigerated for up to five days, and slices can be frozen individually for longer storage, making this dish a practical option for batch cooking. Using parchment paper helps with easy removal and cleanup.
Ingredients
- 2 cups rolled oats old fashioned
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt fine sea salt
- ½ cup Greek yogurt
- 2 large egg
- 1 cups milk almond milk, soy milk, etc, of choice
- ½ cup maple syrup
- 1 heaping cup berries like wild blueberries and raspberries, frozen
Instructions
- Preheat the oven to 350ºF and lightly grease an 8-inch square pan. Press a piece of parchment paper into the bottom of the pan for easy cleanup and removal later. (Note: A metal pan will give you more even baking results than a glass or ceramic baking dish.)
- In a large bowl, combine the rolled oats, chia seeds, baking powder, cinnamon, and salt. Stir well to mix the dry ingredients.
- Next, add the yogurt, eggs, soy milk, and maple syrup. Stir well, then fold in the frozen berries. Pour the mixture into the prepared pan and spread it out evenly. Sprinkle a few extra berries on top, if desired.
- Bake at 350ºF for 40 to 45 minutes until the center is firm and doesn't jiggle when you give the pan a gentle shake. Let it cool for at least 15 minutes before slicing and serving.
- Store leftovers in an airtight container in the fridge for up to 5 days. You can also freeze individual slices tightly wrapped for up to 3 months.
Notes
- Nutrition facts are approximate and based on using unsweetened soy milk; actual values may vary by ingredients.
- This recipe can be adapted to a vegan version by using dairy-free yogurt and flax eggs, though the texture may be softer and less firm for slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 41g | 14% |
| Protein | 9g | 18% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 63mg | 21% |
| Sodium | 245mg | 10% |
| Potassium | 345mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 18g | 36% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 186mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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