The other day, I mentioned that I’ve been having to inhale my breakfasts while I run around the house. And 90% of the time, I’m eating hot hot hot brown sugar banana oats that, while delicious, feel like a volcano is pouring lava down my throat. Pleasant, right?
So what’s a girl to do when she doesn’t want to give up her beloved oats, but isn’t a fan of lava? Enter: Baked Berry Oatmeal.
This recipe is perfectly sweet, chock full of berries and pecans, and delicious served cold. I know that a lot of people are fans of overnight oats, but I’ve just never been able to get into them. I have a confession to make. There’s something about the runny and semi-slimy texture that I just can’t get myself to enjoy. Eeep. Please still be my friend! I wish I could get myself to like them, but alas.
Before trying these after a few hours in the fridge, I would have sworn that they would taste better hot. After trying them the morning after I baked them, though, I quickly changed my mind! They’re sweet and creamy, but without that weird texture that overnight oats bring. And berries! Big ol’ fat ones distributed evenly in each bite. It reached 90 degrees yesterday, so cool and yummy breakfasts are high up on my list of things to stuff in my face.
Along with that, my slice of Baked Berry Oatmeal this morning kept me full for a straight 5 hours, so I’m counting that as a huge breakfast success! If you get to know me, you’ll quickly learn that I get a pretty bad case of hangry-ness (aka I’m just the most unpleasant person ever to be around when my tum is rumbling), so me eating a big piece of baked dessert-like oatmeal is really doing a favor to everyone around me. You guys are welcome 😉 .
Yum, yum, yum! I love oatmeal bakes because you get the extra protein with the eggs without really tasting them. I wonder if I used almond milk if it would be ok instead of regular milk? I hope it’s ok that I’m pinning this:)
I think almond milk would substitute in seamlessly! And of COURSE it’s okay that you’re pinning this haha! Thank you so much for sharing the recipe :).
I just used almond milk and it turned out amazing.
That looks so good! I know what ya mean about overnight oats. I can’t get into them either. That texture is just not for me..ick. I’ve tried overnight oats several times and always end up tossing into the trash.
Have a great weekend!
Yup, yup. Story of my life. The thing is, I reeeaaallly want to like them, but we just weren’t meant to be haha!
No I feel you on the runny oats… when I make overnight oats I have to make sure I am careful about the oats/liquid ratio or else they are waaay too slimy for my liking. Your photos are superb and this looks amazingggggg!
Oh wow! I could definitely go for this oatmeal right now – it looks so delicious!! Thanks for sharing another awesome recipe with us!!
I honestly do not think I have ever been full for 5 hours in my life…my record is maybe three? 😉 This still looks delicious though, and if I’m starving an hour later I will just have another slice!
I’m with you on the overnight oats — just can’t get in to them. I DO love cooked oats that have been cooled, though. In fact, I don’t think I’ve ever eaten my oats warm — I always wait for them to cool off to room temperature so that they can thicken up and get that cakey texture that I love. Delicious recipe, love!
YUMMM, Christine!! I am totally with you on overnight oats being a little crappy… I tried so hard to get into them but they leave my tummy feeling kind of weird anyway so I need to cut it out and try THIS recipe. And 5 straight hours of fullness?! That is a breakfast godsend. Especially for a busy bee like you! Happy Friday, my love!
Christine, this recipe looks awesome!…and your pictures are looking so great! I do love overnight oats with a passion, but warm oats definitely still have a place in my heart.
You’re not the only one I can’t get behind the overnight oats thing either. It’s just a texture thing I guess? I can get behind some baked oatmeal though! Yum!
Part of you totally made this to use that schmexi white baking dish didn’t you 😉
Pecans in oatmeal or oat based dishes is amazing- and honey is a bonus! Yum!
Eeeeeek this looks so delicious!! Your pics of it though >>> haha! I do eat overnight oats for breakfast most days, but I don’t eat them cold. I microwave them so they’re warm! I don’t like them cold – I agree, they’re icky slimy!
Baked oatmeal is one of my favorite breakfasts, but I don’t make it near enough. this looks so delicious!
I’m with ya on the hunger always appearing frequently. I don’t know why, but I’m always hungry like an hour later. What’s going on here?! Haha!
I’ve never tried overnight oats, but I don’t like slimy textures, so I will steer clear of that!
I haven’t tried baked oatmeal, so your will be the first. By the looks of the ingredients, this will be sweet and tasty!
That just looks incredible! I think I may make this for mother’s day breakfast
I’ll just sub almond milk!
Mmmm looking for new brekkies so this is perf
Awesome. Just awesome. Probably one of the best recipes I’ve tried from you yet , Christine! Its sweet and the berries in it are just plain delicious! I actually made this for mothers day and my mom really liked it!
YAY! Autumn, this truly made my day haha :). I’m studying for a few exams coming up today and tomorrow (merg), but this brought a smile to my face! Glad you both liked it!
I made this recipe tonight and it is so delicious! I changed the recipe and used vanilla silk instead of milk. Then split the recipe and made one half recipe style (spread out to 4 servings 160ish calories) and the other half minus fruit and plus chocolate chips, shredded coconut, and sliced almonds (4 servings, 310 calories). The second was more of a dessert dish. Both were incredibly amazing. My hubby and I split one serving of the choc chip one immediately. Yum yum! Thanks for the recipe!
Mhmm vanilla silk sounds like such a great alteration to give the recipe some extra sweetness! I’m drooling over how good that combination of chocolate, coconut, and almonds sounds as well! I tried an ice cream flavor the other day with the same ingredients, and it was SO good! I bet it tasted great in the bake! Thanks so much for commenting and letting me know how it went for you- totally made my day :)!
I’m thinking I will have to bake this at least 10-15 minutes longer. I’m not sure what I did incorrectly, if anything. I used old-fashioned rolled oats, not quick oats. Could that be it? It’s smelling delicious though!!
Hmm I’m not sure! It might be that. Did you add in extra liquid or not put in as much of the dry ingredients?
Are the oats supposed to be quick oats or regular oats? I have had this in the oven for almost an hour and the milk hasn’t been soaked up completely yet. I used regular oats.
Should I be using quick oats or regular oats? I used regular oats and my dish has been in the oven for almost an hour.
I’ve made the recipe with both and it’s worked each time. Hmm, that’s odd. Did it solidify once you took it out? A lot of the time the liquid gets soaked up when you let it cool slightly.
Wonderful! Made it last nite and brought to work today, Everyone Enjoyed it!
Hooray! So glad you and your coworkers liked it :). Thanks for letting me know how they turned out!
Delicious! I bake this recipee almost every weekend and I vary the fruits combination. I love to top it with nature greek yogourt for extra proteins and creamyness. Thanks!
This comment totally made my day! So glad it’s become part of your weekend routine and I would love to hear some of the fruit combos you’ve come up with :)!
I pinned this a few months ago and finally got it in the oven tonight. It smells fantastic! My son started school today and I am looking for breakfasts that are healthy and make ahead. This fits the bill, and my kid loves loves oatmeal! Thanks for the recipie!
Doesn’t it smell heavenly?! Just like a tasty dessert! I hope your son had a great first day of school and that he enjoyed his oats :)!
This was delicious! My kids loved it, so it’s definitely a keeper; but it took a good hour to cook, not the 15-20 minutes that was suggested.
I just wanted to say I adore this recipe! It was my first ever oatmeal bake, and it set the bar high. I love the sweetness of the berries and the crunch of the pecans. I make it on Sunday evenings and portion it out for a week of breakfast or lunch. It’s easy to grab and I love it right out of the fridge! I will say that mine also cooks almost double your suggested time though, No matter what type of oats I use.
Hi Mandy!
I’m so happy you love the recipe- it’s a big favorite for me as well :). I think that making it on Sunday is a great tactic to have a healthy breakfast all week long! Thanks for letting me know about the cooking time. It seems like a lot of people are having the adjust the cooking time, so I’ll have to update it to make it more accurate. For some reason it always takes much shorter for me!
Thanks for letting me know how it turned out! Comments like this ALWAYS make my day!
Oh I’m super excited to make this! Do you think I could sub coconut oil for butter or would that throw off the recipe? I’ve got some frozen peaches and plums in my freezer I want to use. Did you throw in your frozen fruit when it was still frozen or did you thaw it out? Thanks for this awesome, healthy, and easy breakfast idea!
I think coconut oil should work! I threw in my fruit when it was still frozen (partly because I’m too lazy to wait haha!).
Let me know how it turns out for ya :)!
DELICIOIS!!!
Just wondering if this recipe freezes well or not?
Or how long the slices last once cooked?
Thanks for an amazing recipe!
I think it would freeze pretty well! Without freezing, it’ll last about 5 days if refrigerated :).
I’m thinking of tweaking this recipe to make Christmas morning breakfast. Has anyone tried making it with cranberries? I have a bag in my freezer and was thinking of using those with fresh blueberries. Comments?
I actually have thought about using cranberries, but then decided against them since they are really tart and it takes a ton of sugar to sweeten them up. You can try adding in dried cranberries (I love craisins for an extra bit of yum!)
Do you use rolled oats or steel cut oats?
I used rolled oats!
Yum! I’m doing weight watchers so I put everything into the recipe builder to figure up the points. 1/6 of this pan is 9 points which is a little high for me for breakfast. I subbed out the milk for almond milk and the 2 eggs for 4 egg whites. Brought it down to 6 points per serving! Whoo hoo!
Awesome! Did it taste just as good :)?
It was pretty good but it’s definitely better with whole eggs. What I started doing and have been doing for weeks now, is that every Sunday afternoon I make a batch of this. After it has cooled I divide it 8 ways and put it into plastic containers. My husband and I both work 4-10s so this makes breakfast for us all week. Each morning we each just grab a container and heat it up when we get to work. We LOVE it for breakfast and I just change up the fruit each week for a little variety. Also on weight watchers, 1/8 of this recipe is 6 points. This has been an AWESOME go to breakfast recipe for us. Thanks so much for sharing!
Oh my gosh this weekend I did it with apples and raisins. This takes it to a whole other level! So so good!
My first time trying baked oatmeal… So yummy!! I followed the recipe exactly and it took about 15 minutes longer in the oven. But worth the wait!!
Yay! So glad it was good! I think people have had varying times with the baking (not sure why, but some people need more time and others say the recipe is perfect). Yum!
It took longer for me too. I used rolled oats and frozen berries. I think the frozen berries are wait increase the baking time, because they have to heat up before the whole mixture can really start cooking. Unfortunately i was giving my baby a bath so my husband took it out when the dinger went off… I still put it back in the oven, but now it all has to heat back up and start cooking again. In most baked oatmeal recipes if you use rolled oats you need more like 35-40 minutes for the oats to soak up all the milk. I really enjoyed the ingredients and how they all taste together, but think you might want to add a caveat about the cooking time.
Hi Krysti!
Thanks for your insight :). I am updating the recipe now to be more specific on the baking time. When I made mine, I made it with quick-cook oats, so I’m sure that’s where the difference lies (as you mentioned!).
Thanks for commenting!
This baked oatmeal looks really good what kind of oats are you using? Can this recipe be made with steel cut or Scottish whole grain oats? How would I adjust the recipe to accommodate the difference or would it even work with the steel cut oats? Thanks
I tried this with steel cut oats. I let it sit for an hour before baking but the oats were still hard after baking. The next time I try I might let it sit in the fridge overnight before baking and adjust the time.
I think the varying times may be because of different size pans. My dish was square, but 2 quarts (like the recipe says). Mine took about 45 minutes to cook. The dish you used looks like it may be rectangular (maybe 7×11 in?). If you can remember what size pan you used in inches that may be helpful to add!
p.s. it’s really good! I hadn’t eaten it yet when I first commented. I’ve been looking for ways to make breakfast more exciting (it is my least favorite meal of the day). This definitely helps.
Thank you so much for the recipe. I’ve made baked oats for years, but I put raisins, apples and pecans in mine. I’d never tried it with berries. I just made it tonight and it is delicious. I had to bake mine for about 45 minutes. Every oven seems to be a little different. I used rolled oats.
just made this recipe and it’s delicious!! Just a tip for others- depending on the type of oats you use you may need to adjust the baking time. Mine needed to cook for about 40 minutes.. Totally worth it! Great recipe
I really like this but I’m tweaking the recipe to have less sugar and less liquid. Reduced milk to 1 1/2 cups, honey to 2Tbsp, brown sugar to 2/3 cup and put in muffin cups and increased bake time for 15 min. Good but I’d still like less sugar and less liquid in mine. Also I will try almond milk next time.
I have this in my oven as I’m typing this and anxiously awaiting the outcome. I subbed the regular milk for vanilla almond and omitted thr nuts ( not a pecan fan, sorry :-)). The kitchen smells divine though. I can barely wait. Thank you for this. It maight be my new go to weekend breakfast for the fam !
I’ve recently gotten into the Quaker super-grains oatmeal, but there’s never enough berries lol, I also want to try this recipe with added flax and quinoa. I think this is something my dad will eat too and help keep him fuller for longer, so bonus points for helping with his portion control. Yay lol.
Delicious!!! I doubled the recipe and baked it in a 9×13 pan for over 45 minutes. I added blackberries, strawberries and blueberries to make it a triple oatmeal bake. And I substitue the brown sugar for maple syrup and drizzled honey over the top right before baking. Super easy, delicious, nutritious and decadent! My one year daughter and husband scarfed it down, begging for more! We topped it with vanilla yogurt and it definitely felt like eating dessert for dinner.
This looks so yummy! Do you know if leftovers freeze well? I’m also wondering if using applesauce instead of butter would lower the calorie count a bit
what do you think?
I used almond milk, coconut oil instead of butter, added stevia, and topped with almonds. I baked this for a girls brunch served with cool whip and fresh fruit! Thanks for the recip!
Mhmm that sounds GREAT! I love the idea of adding on cool whip for some extra flavor and
Wondering if you can use quick oats?
Yes you can!
These were very tasty. Easy & fast to make.
Awesome! Glad the recipe worked out well!
This is an amazing recipe. My cousin made it for a post wedding brunch this past weekend and there was not a scrap, oat or berry leftover. I’m looking forward to giving it a go in the kitchen. Thanks for sharing it!
oh my stars!! Just made this using silk coconut milk and it is amazing!!! I also only had fresh strawberries and blueberries with chopped almonds on hand and it didn’t matter. Still amazing!! What else? I added Brewers yeast and flax seed since I’m a breastfeeding mama and STILL delicious! Thank you so much for this recipe. I can add it to my breastfeeding booster menu and look forward to breakfast again. I was growing tired of the same old oatmeal!
Forgot to rate it! Hehe. Bonus points for the recipe actually turning out like your picture.
WOO! Love it when people get the exact same (delicious) results as me. Thanks for giving me your feedback. I LOVE all the additions and substitutions you used!
Could you use frozen berries for this? Should I thaw them out first and/or reduce the milk a bit? Really want to try this, but fresh berries are so expensive this time of year!
Yes! You totally can use frozen berries. Don’t add any extra liquid- it’ll come out perfectly
This recipe is delicious! I made it this morning for the teachers I work with…it was A HIT!! Only one problem…20 minutes is NOT an accurate baking time. I was late to school because after 20 minutes it was still VERY liquidy. I baked it another 20-25 and it was much better. So total bake time should be at least 40 minutes.
This looks like something we need to try for a Sunday breakfast! My kids are getting tired of my plain old oatmeal and berry season makes me want to make this right now. Can I include a link back and image in my berry breakfast round up?
Made it for my dad for his birthday! He’s a huge fan of baked oatmeal and this was his favorite recipe that I’ve made him so far!! THANKS! (:
AWESOME! So glad to hear it