Ingredients
Scale
- 2 cups old-fashioned rolled oats (use certified gluten-free if needed)
- 1 teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 1¾ cups milk (dairy or non-dairy)
- ⅓ cup pure maple syrup or honey
- 2 tablespoons melted coconut oil or butter
- 2 teaspoons vanilla extract
- 2 cups mixed berries (fresh or frozen; blueberries, strawberries, raspberries, blackberries)
- Optional: 1 teaspoon lemon zest for extra brightness
- Optional toppings: Greek yogurt, additional fresh berries, honey drizzle, chopped almonds, milk
Instructions
- Preheat your oven: Set your oven to 375°F (190°C). Grease an 8×8-inch or 9×9-inch baking dish generously with butter or cooking spray, or line with parchment paper for easy removal later.
- Prepare the berries: If using fresh strawberries, hull and dice them into bite-sized pieces (about ½-inch chunks). Leave blueberries, raspberries, and blackberries whole. If using frozen berries, keep them frozen—do not thaw. Set berries aside.
- Mix dry ingredients: In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt. Whisk together until everything is evenly distributed throughout the oats. Set aside.
- Combine wet ingredients: In a medium bowl, whisk together the eggs until lightly beaten. Add the milk, maple syrup, melted coconut oil, and vanilla extract. Whisk until completely smooth and well combined. If adding lemon zest, mix it in now.
- Combine wet and dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Don’t overmix—it’s perfectly fine if you see a few dry oat pockets. The mixture will look quite liquid, which is correct.
- Add berries: Gently fold in 1½ cups of the mixed berries, reserving ½ cup for topping. Be gentle to avoid crushing the berries, especially if using raspberries which are delicate.
- Transfer to pan: Pour the oatmeal mixture into your prepared baking dish, using a spatula to spread it evenly. Scatter the reserved ½ cup of berries attractively over the top—they’ll create a beautiful presentation.
- Bake: Place the dish in your preheated oven and bake for 35-40 minutes. The oatmeal is done when the edges are golden brown, the top is set and lightly browned, and the center doesn’t jiggle when you gently shake the pan. A toothpick inserted in the center should come out mostly clean with just a few moist crumbs.
- Cool slightly: Remove from the oven and let the baked oatmeal rest for 10-15 minutes before cutting. This cooling time allows it to firm up properly, making clean cuts much easier. The oatmeal will continue to set as it cools.
- Serve and enjoy: Cut into 6-8 squares and serve warm with your favorite toppings. Store any leftovers covered in the refrigerator for up to 5 days, or freeze individual portions for up to 3 months.
Notes
- Berry flexibility: Any berry combination works! Use whatever is on sale, in season, or suits your taste. Single-berry versions (all blueberries, for example) work perfectly too.
- Frozen berry tip: Don’t thaw frozen berries before adding them. Adding them frozen prevents excess moisture from making the oatmeal soggy.
- Sweetness adjustment: This recipe is moderately sweet, letting the natural berry flavor shine. For sweeter oatmeal, increase maple syrup to ½ cup. For less sweet, reduce to ¼ cup.
- Texture preferences: For creamier oatmeal, add an extra ¼ cup milk. For firmer oatmeal that holds shape better for meal prep, reduce milk by ¼ cup.
- Make it vegan: Use flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, let sit 5 minutes), non-dairy milk, and maple syrup instead of honey.
- Nut-free note: This recipe is naturally nut-free unless you add nuts as toppings or mix-ins.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square (based on 8 servings)
- Calories: 215
- Sugar: 14g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 50mg