Your next family breakfast needs this fruity and naturally sweetened Baked Berry Oatmeal. Golden on top and gooey in the middle, it’s perfect for weekends and Sunday brunch. Make it with your favorite fresh or frozen berries!
Oatmeal for breakfast never gets old. If you’re craving more recipes, check out these Peanut Butter Overnight Oats, my Apple Baked Oatmeal, and these Oat Flour Pancakes next.
Mmmmmm, baked oatmeal! Warm, cozy, a little crisp on top, and full of fun mix-ins, it’s a fantastic breakfast I love making for my family.
My Pumpkin Oatmeal Bake is perfect in fall and winter, but this Vegan Baked Berry Oatmeal is what I want right at the end of summer, when I still have fresh berries in the fridge and want to warm up with a hot breakfast on a cold morning.
It’s easy to make with oats, non-dairy milk, and the fresh or frozen berries of your choice. Naturally sweetened with maple syrup and full of sweet, berrylicious flavors, I’ll treat myself to a scoop with a side of vegan yogurt or a splash of milk. Even better: it can be prepped the night before and baked the next day!
Why you’ll love this berry oatmeal bake
- Berrylicious breakfast – I love those bursts of fruity, juicy berries in every bite! Combined with maple syrup, vanilla, and applesauce, there’s so much goodness in this vegan breakfast.
- Make it ahead of time – Special family breakfasts need make-ahead-friendly meals, like my Vegan French Toast Casserole and this berry oatmeal bake. Just mix the oats, keep them in the fridge overnight, and bake the next day.
- Flexible – This recipe can be made with your choice of fresh or frozen berries, vegan protein powder, extra mix-ins, and more.
How to make baked berry oatmeal
Find the complete recipe with measurements in the recipe card below.
Stir the rolled oats, baking powder, and salt together in a medium-sized bowl. Next, pour in the maple syrup, applesauce, soy milk, vanilla, and ground flaxseeds.
Stir the oat mixture together until well combined.
Add the berries and the walnuts to the bowl and gently fold them into the oats. Transfer the mixture to a prepared baking pan.
Bake the berry oats until the top is golden and the edges are puffed. Set it aside to cool before serving with maple syrup or a scoop of vegan yogurt. Enjoy!
Variations
Baked oatmeal is notoriously flexible, and there are all kinds of ways you can make this recipe your own. Here are just a few ideas:
- Use your favorite kind of berry or a mix! Blueberries, strawberries, raspberries, cherries, and blackberries would all be delicious.
- Replace the ground flax seeds with ground chia seeds.
- For a protein boost, stir 2 to 4 tablespoons of plain or vanilla protein powder into the oat mixture.
- The walnuts can be swapped for pumpkin seeds, sunflower seeds, almonds, cashews, or pecans.
- Or combine the nuts/seeds with more mix-ins, like vegan chocolate chips, hemp seeds, raisins, or dried cranberries.
- Use brown sugar as a substitute for the maple syrup.
Frequently asked questions
Yes, frozen berries work just as well as fresh. No need to thaw them either—just fold them right into the oat mixture.
This should work! Assemble the oat mixture in the baking dish as normal and keep it covered in the fridge overnight. Give it a good stir the next morning, then bake as normal.
Of course! Double the ingredients and bake the berry oatmeal in a 9×13 baking pan for about 40 to 45 minutes, or until it looks done in the middle.
You probably could if you wanted to make individual, shareable baked oats. Divide the oat mixture into a lightly greased standard muffin tin and bake for 15 to 20 minutes or until they no longer look wet.
Store the leftover baked oatmeal slices in airtight containers for 4 to 5 days in the fridge or up to 2 months in the freezer. Thaw the portions overnight in the fridge before reheating them in a 350ºF oven or toaster oven for 5 to 10 minutes.
Baked Berry Oatmeal
Ingredients
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup pure maple syrup
- 1/2 cup unsweetened applesauce or vegan yogurt or mashed banana
- 1 1/4 cups unsweetened soy milk or other plant milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons ground flaxseeds
- 2 cups fresh berries I used blueberries, strawberries, and raspberries (frozen berries work too)
- 1/2 cup chopped walnuts pumpkin seeds, almonds, or pecans
Instructions
- Preheat the oven to 375 degrees F and spray a 9×9 inch baking dish with nonstick spray.
- In a medium-sized bowl, combine the rolled oats, baking powder, and salt and stir.
- To the bowl, add the maple syrup, applesauce, soy milk, vanilla, and ground flaxseeds. Stir well to combine.
- Fold in the fresh berries (saving a few for the top) and walnuts. Transfer to the prepared pan and place a few berries on top, pressing them in slightly, if desired.
- Place in the center rack of the oven and bake for 30-35 minutes, until the oatmeal is golden on top and puffed around the edges.
- Let cool for 20 minutes, then serve with a drizzle of maple syrup, if desired.
Notes
- To add more protein, mix in 2-4 tablespoons of vanilla protein powder to the oat mixture.
- Gluten free: Use gluten-free certified rolled oats.
