This baked oatmeal is my go to breakfast when we, as a family, have an early start and I want something nutritious which is ready to go pretty much as soon as we come downstairs. And you know me, I just LOVE my breakfast!
Baked oatmeal is quick and versatile
I feel like I talk about this in nearly every post but what can I say? This girl loves quick and healthy recipes that allow for some wiggle room, creativity and can be changed based on what you have in your fridge or your pantry.
This baked oatmeal is definitely one of those dishes. Not only you will probably have all the ingredients at home already, the fruit you can use can include any berries, but also other soft fruits like plums, apricots or pears. Next time I am thinking of using rhubarb with some strawberries and I bet it will work beautifully.
I have made this lovely baked oatmeal with blueberries (the first and last photos) and strawberries (below) and they were both beyond delicious.
Plus, it’s a one bowl recipe. What’s not to love? Mix it all together, put it in the oven and wait for that delicious smell to spread through your house. What a fine breakfast dish for the weekend or, if you’re lucky enough, a weekday!
Breakfast oatmeal – a breakfast or a snack?
Another way in which this oatmeal is versatile relates to when and how you eat it – not only what you actually put in it. In other words, you might make it for Saturday breakfast and only eat half. The second half, cut into thick slices, will be a perfect snack for that Sunday hike, picnic, or a trip to the beach.
Feel free to share this lovely baked oatmeal with your family, including kids as young as toddlers. There is nothing hard in here for them to chew through, it’s a lovely soft slice full of gorgeous nutritious ingredients. And yes, no refined sugar, which is always fabulous for little growing bodies!
I even pack lovely fat squares of this in my kids’ lunch boxes on Mondays. For nut-free baked oatmeal, omit the flaked almonds on the top or use seeds instead (sunflower or pumpkin would be great).
Berry baked oatmeal [refined sugar free]
- 210 ml milk (dairy or plant-based)
- 2 small eggs
- 1/4 cup maple syrup or rice malt syrup
- 30 g unsalted butter, melted and cooled
- 1 medium to large banana (about 100g), mashed
- 1.5 cups whole oats (not quick cook oats)
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon (or speculaas spice mix)
- 1 tsp vanilla extract or vanilla paste
- 3/4 cup berries (blueberries, raspberries, blackberries, chopped strawberries etc)
- handful of flaked almonds (optional), for nut free omit or replace with seeds (pepitas or sunflower seeds)
- Pre-heat the oven to 180C.
- Spray a square 20cm pan with coconut oil. You can line it with baking paper (optional).
- Mix all ingredients (except the flaked almonds) together in a large bowl, leaving the berries till last – stir them in gently when all the other ingredients had been mixed together well. You can also artistically strew the berries on the top over the mixture if you like, once it is in the pan.
- Pour the mixture into the prepared pan and top with berries (if not already mixed in) and flaked almonds or seeds, if using.
- Bake for about 35 minutes until golden and your house smells divine.
- Cool for 5 minutes before serving and then dig in!
Recipe notes and tips
While this is definitely a quick recipe to make, it is best not to make the mixture the night before and leave it in the fridge overnight. If you want to speed up the process in the morning, feel free to separately mix the dry ingredients and the wet ingredients, and all you will have to do in the morning is to mix those two together.
The cinnamon can be replaced with a speculaas spice mix for that extra delicious smell and taste and you’ll find the recipe here.
This recipe is based on a fabulous recipe from Sally’s Baking Addiction blog, which you can find here. I have halved my recipe as it suites our little family better and added the flaked almonds, otherwise I have followed her recipe very closely – no need to change what’s already fantastic!