Baked oatmeal: a house (and reader) favorite for breakfast, snacking, kids, dessert, or making ahead for your freezer stash. This one is packed with mixed berries and easily made gluten and dairy free!

Gluten free oats and white rice are two of our favorite grains that we all feel great with. So while this baked oatmeal feels like a treat for breakfast, it leaves our bellies feeling great and is something we can truly look forward too!

This is a spin on berry oatmeal scones my mom used to make when I was a teenager, that I absolutely LOVED warmed up so the berries got all juicy again.

We use frozen berries because they’re easy to keep on hand, but fresh berries are great too! This is truly a “use what you have” recipe!

When it comes to oats, I look for gluten free & organic (because otherwise oats are typically laden with lots of extra pesticides and that’s something we try to avoid).

Rolled oats (sometimes called “old fashioned oats”) are what you need for this recipe. They soak up all of the moisture from the berries and the milk, and come out just right! And don’t forget the butter or coconut oil – it adds this crispy dessert-like crust to the top that’s just perfect!

Make this with whatever berries you have on hand, and enjoy! We warm it up before serving, but it’s great cold too. Try it with whipped cream, a splash of milk, or chilled and sliced into bars. Enjoy!

Try these other reader-favorite baked oatmeal recipes while you’re at it!

If you make this recipe, don’t forget to leave a comment & rating below! I would love to hear what you think! See “notes” section for substitution recommendations & directions to freeze/reheat.

Print Recipe
4.95 from 17 votes

Berry Baked Oatmeal

The perfect sweet breakfast, dessert, snack, or recipe to fill your freezer stash. Easily made dairy & gluten free!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, oatmeal, berries, snack
Servings: 9
Calories: 253kcal

Ingredients

  • 3 cups Rolled Oats (I used THESE which are organic & gluten-free)
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 Eggs
  • 1/3 cup Honey
  • 1/3 cup Butter, Coconut Oil, or Ghee melted (plus a bit more for greasing the dish)
  • 1 cup Milk
  • 1 tsp Vanilla Extract
  • 1 1/2 cups Mixed Berries fresh or frozen

Instructions

  • Preheat the oven to 350ºF.  Grease a 9″ square baking dish with some melted coconut oil, butter, or ghee, or line it with parchment paper so the oatmeal doesn’t stick.
  • In a large bowl, combine the dry ingredients:  oats, baking powder, and salt.
  • In a separate bowl, whisk the eggs, honey, melted butter or coconut oil, milk, and vanilla extract.
  • Add the wet ingredients to dry, and mix until combined.  Stir in the berries.
  • Transfer the mixture to the greased baking dish, and transfer to the oven. Bake for 45 minutes or until lightly golden on top & around the edges, and firm in the center.  Let it sit for about 10 minutes before serving.
  • Slice into 9 square pieces, and serve.  Store leftovers in the fridge. We love ours reheated and served with a little milk or fresh whipped cream!

Notes

  • Try these oats for an organic, gluten free option
  • To make this dairy free, substitute coconut oil for the ghee
  • I use coconut milk in this recipe, but you can substitute whatever milk you like!  For another dairy free option, I love using Nutpods in the French Vanilla or Original flavor, or Homemade Cashew Milk.  If you tolerate dairy, any dairy milk you have will work!
  • Optional:  try a little raw sugar sprinkled over top before baking.  Adds a little extra sweetness and goes so well with that crispy top!
  • FREEZER INSTRUCTIONS:
    • Bake the oatmeal according to above directions, then allow it to completely cool.  Slice into squares and wrap individually with plastic wrap then a layer of foil to keep the air out.  Freeze!
    • To reheat:  defrost overnight in the refrigerator.  To warm, heat in the microwave or in a 350ºF oven until heated through.
 
*Nutrition Facts:  for 1/9th of the dish, using coconut oil and coconut milk.

Nutrition

Calories: 253kcal | Carbohydrates: 33g | Protein: 6g | Fat: 12g | Fiber: 4g | Sugar: 14g

Filed   breakfast, Desserts, snacks