Berry Baked Oats (without Banana)

Baked oatmeal with berries, in a baking dish.

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Berry Baked Oats (without Banana)

Looking for a quick, healthy breakfast option that you can prep ahead of time? These berry baked oats are both delicious and nutritious, and they don't contain any banana.

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: baked oatmeal, baked oats, baked oats without banana, berry baked oats, oatmeal

Servings:

Calories: 274kcal

Author: Sacha

Equipment

1 small baking sheet
1 large mixing bowl
1 medium mixing bowl
1 wooden spoon
1 whisk
1 square baking dish (9 x 9 inches)

Ingredients

½ cup roughly chopped or slivered almonds optional
2 cups rolled oats
2 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking powder
¼ teaspoon salt
1 ¾ cups milk dairy or non-dairy
⅓ cup honey or maple syrup
2 eggs
3 tablespoon unsalted butter or coconut oil melted
2 teaspoon vanilla extract
2 ½ cups fresh or frozen berries unthawed if frozen

Instructions

Preheat your oven to 375˚F. Spread the almonds on a baking sheet and toast them in the preheated oven for 3-5 minutes, until fragrant. Let cool for a few minutes.
Meanwhile, in a large bowl, combine the oats, cinnamon, nutmeg, baking powder and salt using a wooden spoon. Add the cooled almonds, reserving 2 tablespoons for topping the dish, or set them all aside to sprinkle onto each portion when serving.
In a medium bowl, whisk together the milk, honey, coconut oil and vanilla extract. Add the eggs one by one, stirring well after each addition.
Reserve ½ cup of berries, then spread the remaining berries evenly on the bottom of a greased 9x9-inch baking dish. (If using frozen berries, do not defrost them first. Fruit can also be mixed right into the batter during the next step, according to personal preference.)
Pour the wet ingredients into the dry ingredients and stir until just combined. Carefully pour the oat mixture on top of the berries. Top with the remaining 2 tablespoons of nuts (if you mixed them into the batter) and ½ cup of berries.
Place the dish in the preheated oven and bake for 40-45 minutes, until the top is golden. Remove from the oven and let cool for a few minutes before serving.

Notes

1. Variations & substitutions:

Make it nut-free: Omit the almonds (or replace them with pumpkin seeds or sunflower seeds) and use cow's milk or a nut-free non-dairy milk like oat milk.
Make it dairy-free: Use coconut oil and non-dairy milk like almond milk or oat milk.
Make it vegan: Use non-dairy milk, flax eggs, maple syrup and coconut oil.
Make it gluten-free: Use certified gluten-free oats.
Change the flavor: Use one type of berry instead of a mix, swap the berries for a stone fruit like apricot or peach, replace the almonds with another type of nut or seed, or add chocolate chips or dried fruit.

2. Serving suggestions: Serve cold or warm on its own, with Greek yogurt, with seed or nut butter, with a drizzle of maple syrup, with toasted nuts or seeds, or with another topping of your choice.

3. Storage & reheating instructions: Cover with plastic wrap and store in the fridge for up to 5 days. When ready to enjoy, reheat individual portions with a splash of milk in the microwave or oven until heated through. Baked oatmeal can also be stored in the freezer for up to 3 months, either whole or divided into individual portions. Let thaw and reheat in the oven or microwave before eating.

4. Advance prep: Do not prep the batter in advance—bake the oatmeal, then store the leftovers in the fridge or freezer.

4. Helpful tips:

Leave fruit frozen: Leave frozen berries frozen to ensure that they only release their juices once they are in the oven.
Cut up large berries: Cut up any fruit that is significantly larger than the rest to ensure even baking.
Melt your coconut oil: Return coconut oil that has solidified to its liquid state by heating it in the microwave in 15-second increments. If it solidifies again when it comes into contact with the milk or eggs, warm up the liquid batter in a microwave-safe bowl in 30-second increments, just long enough to melt the oil again.
Toast the nuts in advance: If you are planning on making this dish multiple times, save time by toasting the almonds in bigger batches and only using what you need.
Bake immediately: Once the dry and wet ingredients have been combined, bake the oatmeal right away before it has a chance to absorb the liquid.

Nutrition