Blackberry Oatmeal Bake
This Blackberry Oatmeal Bake is a simple, healthy recipe filled with juicy blackberries and superfoods, naturally sweetened with maple syrup. It's a tasty morning treat that's perfect for breakfast meal prep.
Ingredients
- 2 teaspoons coconut oil, avocado oil, or oil spray would also work
- 2 cups old-fashioned oats, aka rolled oats
- ½ teaspoon ground cinnamon
- ½ cup unsweetened toasted shredded coconut, optional
- ½ cup sliced almonds, optional
- 1 tablespoon chia seeds, optional
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 2 large eggs, or flax eggs for a vegan option
- 2 cups unsweetened almond milk, or any milk you prefer
- 1 teaspoon vanilla extract
- ⅓ cup maple syrup, plus, more for drizzle
- 1 teaspoon lemon zest, optional
- 2 cups fresh blackberries, divided (reserving ½ cup for garnish)
Instructions
- Preheat the oven to 350 degrees F. Coat an 8×8-inch square baking dish with the coconut oil and set aside.
- In a large bowl, stir the rolled oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt until combined.
- In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest, ensuring that everything is fully combined.
- Pour the wet ingredients into the oat mixture and stir to combine.
- Gently fold in the blackberries.
- Pour the mixture into the baking dish and spread it evenly using a spatula.
- Bake for 35-40 minutes until golden brown.
- Remove from the oven and let it cool for 10 minutes.
- When ready to serve, divide it amongst several bowls, garnish with blackberries, and drizzle with maple syrup.
Notes
- Yield: This recipe yields 9 slices of baked oatmeal. The nutritional values below are per slice.
- Gluten-free rolled oats: If you are following a gluten-free diet, be sure to purchase gluten-free oats.
- Size of your casserole dish: You can use both an 8×8 or a 9×9 baking dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 40 minutes.
- Sweetness: This recipe is mildly sweet. You may add an additional ¼ cup of maple syrup to the mixture if you prefer it to be sweeter.
- Other sweeteners: Don’t have any maple syrup on hand? No problem! You can also sweeten it using other natural sweeteners, like honey, coconut sugar, or brown sugar. However, if you use these sugars in your recipe, I recommend using ⅓ cup less liquid to avoid watery oatmeal.
- Fresh vs. Frozen Berries: We tested this recipe using both fresh and frozen berries. We found that frozen blackberries can be used in place of fresh. However, if you decide to do so, please reduce the almond milk to 1 ⅔ cup due to the extra moisture in the frozen berries.
- Make it vegan*: This is a gluten-free and dairy-free recipe. However, if you also want it to be vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs.
- Make Ahead: You can bake this baked oatmeal in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
- Storage: It is best to bring leftovers to room temperature before storing them in an airtight container. We recommend storing them in individual portions so you can easily reheat (if preferred) and grab and go. If stored properly in the fridge, they should be fresh for up to 3-4 days.
Nutrition
Calories: 215kcalCarbohydrates: 27gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 36mgSodium: 267mgPotassium: 230mgFiber: 6gSugar: 10gVitamin A: 122IUVitamin C: 7mgCalcium: 155mgIron: 2mg
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