Nothing like starting off the new year with a lil’ healthy recipe, right? This berry baked oatmeal is one of my new favorite breakfasts to meal prep for the week. It perfectly fits in my 8×8″ casserole dish and makes six servings. Stuff it with blueberries and raspberries and you have yourself a delicious cake-like baked oatmeal ready for the week!
One of my favorite things about this recipe is how it uses up a ripe banana! So if you have a banana going brown ready to use, you’ll want to make this berry baked oatmeal. The banana doesn’t have an overpowering taste—just gives it an extra sweetness instead of drowning this berry baked oatmeal in sugar.
And speaking of sugar, we’re keeping it light in this recipe. The entire baked oatmeal is only made with 1/4 cup of maple syrup, keeping each serving light in sugar while relying on the extra fruit to give it that touch of sweetness. Trust me, it still tastes like a divine maple oatmeal that you love, without all of that added brown sugar. A win, win, if you ask me.
If you plan on eating something else with this baked oatmeal—like scrambled eggs or a protein shake—split the baked oatmeal into nine smaller squares. The oatmeal is rather filling for a breakfast on its own, so you’ll want a smaller piece if you’re enjoying it with something else.
Need more breakfast prep ideas? Here are a few more you can try!
- Chia Seed Pudding Cups
- Strawberry Greek Yogurt Bowls
- Peanut Butter Overnight Oats
- Ciabatta Boursin Breakfast Sandwiches
- Blueberry Superfood Smoothies
And don’t forget, I have a free one-month meal plan you can use if you’re out of ideas! Sign up for my email list and you’ll get it in your inbox ASAP.
Berry Baked Oatmeal
- 8×8" casserole dish
- 1 ripe banana about 6" to 7"
- 1/4 cup butter melted
- 1/2 tsp vanilla extract
- 1/4 cup maple syrup
- 1 large egg
- 3/4 tsp baking powder
- 3/4 tsp cinnamon
- 2 1/2 cups rolled-cut oats
- 1 1/2 cups unsweetened almond milk
- 1/2 cup blueberries
- 1/2 cup raspberries
- Preheat the oven to 350 degrees.
- Beat together the banana, melted butter, vanilla extract, maple syrup, and egg in a large bowl or stand mixer for one minute.
- Add in the baking powder, cinnamon, and rolled cut oats. Stir to combine.
- Pour in the almond milk and stir until combine.
- Fold in the blueberries and raspberries with a spatula.
- Grease an 8×8” baking dish with butter or cooking spray.
- Scrape the oatmeal batter into the dish, then flatten out the top with the back of the spatula.
- Bake in the oven for 32-35 minutes. The oatmeal should be soft but set and no longer jiggling.
- Serve warm with coffee and enjoy!