This Blackberry Oatmeal Bake is a wholesome, fiber-rich breakfast that combines juicy blackberries with hearty oats for a satisfying morning treat.
Packed with plant-based protein, healthy fats from almonds and coconut, and naturally sweetened with maple syrup, it’s a nourishing choice for everyday meals.
Quick to prepare, oven-baked, and meal-prep friendly, it makes a convenient and delicious start to any day.
Blackberry Oatmeal Bake
Equipment
- 1 – 8×8-inch square baking dish
- 1 large mixing bowl
- 1 Medium mixing bowl
- 1 whisk
- 1 spatula
Ingredients
- 2 tsp – Coconut oil or avocado oil, or oil spray
- 2 cups – Old-fashioned rolled oats
- ½ tsp – Ground cinnamon
- ½ cup – Unsweetened toasted shredded coconut optional
- ½ cup – Sliced almonds optional
- 1 tbsp – Chia seeds optional
- 1 tsp – Baking powder
- ½ tsp – Kosher salt
- 2 – Large eggs or flax eggs for vegan option
- 2 cups – Unsweetened almond milk or preferred milk
- 1 tsp – Vanilla extract
- ⅓ cup – Maple syrup plus extra for drizzle
- 1 tsp – Lemon zest optional
- 2 cups – Fresh blackberries divided (reserve ½ cup for garnish)
Instructions
- Preheat and Prepare the Baking Dish: Start by preheating your oven to 350°F (175°C) to ensure it reaches the right temperature by the time your mixture is ready. While the oven is heating, prepare an 8×8 inch square baking dish by lightly greasing it with 2 teaspoons of coconut oil. You can also use avocado oil or a nonstick cooking spray. Make sure the oil evenly coats the entire dish, including the corners, to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, add 2 cups of old-fashioned rolled oats, ½ teaspoon of ground cinnamon, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt. If you like extra texture, fold in optional ingredients such as ½ cup of unsweetened toasted shredded coconut, ½ cup of sliced almonds, and 1 tablespoon of chia seeds. Stir thoroughly with a spoon or spatula until all dry ingredients are evenly distributed and well mixed.
- Prepare Wet Ingredients: In a separate medium bowl, whisk together the wet ingredients. Add 2 large eggs (or use flax eggs for a vegan version), 2 cups of unsweetened almond milk (or any milk of your choice), 1 teaspoon of vanilla extract, ⅓ cup of maple syrup, and 1 teaspoon of lemon zest if desired. Use a whisk to beat everything together until smooth and fully combined. The mixture should be slightly frothy and uniform in consistency.
- Combine Wet and Dry Mixtures: Gradually pour the wet mixture into the bowl containing the dry oat mixture. Use a spatula or wooden spoon to stir gently but thoroughly. Mix until all the oats and nuts are coated in the liquid, forming a slightly thick, cohesive batter. Take care not to overmix, as this can make the bake dense.
- Fold in Blackberries: Reserve ½ cup of blackberries for garnish. Gently fold the remaining 1½ cups of fresh blackberries into the oatmeal mixture. Use a light hand to avoid crushing the berries, which helps maintain their shape and bursts of flavor throughout the bake.
- Transfer to Baking Dish: Pour the fully combined mixture into the prepared baking dish. Use a spatula to spread the batter evenly across the dish, smoothing the top so it bakes uniformly. Make sure the mixture reaches the edges and corners to avoid uneven cooking.
- Bake Until Golden Brown: Place the baking dish in the preheated oven and bake for 35–40 minutes. The top should turn a lovely golden brown, and a toothpick inserted into the center should come out mostly clean, with a few moist crumbs but no raw batter. Keep a close eye on the bake in the final 5 minutes to prevent over-browning.
- Cool Slightly Before Serving: Once baked, remove the dish from the oven and allow it to cool on a wire rack or countertop for at least 10 minutes. This resting time allows the oatmeal to set, making it easier to slice and serve while locking in moisture and flavor.
- Slice, Garnish, and Serve: Cut the baked oatmeal into 9 even slices using a sharp knife. Top each slice with the reserved blackberries and, if desired, drizzle with a little extra maple syrup. Serve warm for a comforting breakfast, or let it cool completely for storing and reheating later.
Notes
- Yield and Portioning: This recipe makes 9 generous slices of baked oatmeal, perfect for breakfast meal prep or family breakfasts. Each slice is satisfying, high in fiber, and provides a balanced mix of protein and healthy fats.
- Oats Choice: Use old-fashioned rolled oats for the ideal texture. Quick oats can be substituted, but the bake may turn slightly softer and less structured. For a gluten-free option, be sure to select certified gluten-free oats.
- Sweetness Level: This bake is naturally sweetened with maple syrup. If you prefer a sweeter flavor, an extra ¼ cup can be added, but be mindful of the overall consistency.
- Berries: Both fresh and frozen blackberries work well. If using frozen, reduce almond milk slightly to prevent excess moisture.
- Dish Size Adjustment: This recipe is optimized for an 8×8 inch pan. A 9×9 inch pan works similarly. For a larger 9×13 pan, double the recipe and slightly increase baking time.
Chef’s Secrets: Tips For Best Results
Achieving the perfect texture in baked oatmeal is all about balance.
Make sure to mix the dry ingredients thoroughly, distributing nuts, coconut, and chia seeds evenly, so every slice is flavorful and satisfying.
When combining wet and dry ingredients, stir gently to avoid crushing blackberries—this preserves their juicy pockets.
Preheating the oven ensures even cooking, while allowing the bake to cool slightly before cutting gives slices a firm but tender texture.
Optional add-ins like vanilla, lemon zest, or extra nuts can subtly elevate flavors without overwhelming the dish.
Serving Suggestions: Delicious Pairing Ideas
This blackberry oatmeal bake shines on its own as a warm, comforting breakfast.
For added richness, top slices with a dollop of Greek yogurt or a spoonful of nut butter.
Fresh fruit, like banana slices or extra berries, adds natural sweetness and a colorful presentation.
For a brunch spread, serve alongside scrambled eggs or avocado toast for a balanced meal.
A light drizzle of maple syrup or a sprinkle of cinnamon before serving enhances flavor and makes it extra inviting.
Storage Tips: Keep Bake Fresh Longer
To maintain freshness, allow the oatmeal bake to cool completely before storing.
Store slices in an airtight container in the refrigerator for up to 3–4 days.
For easy grab-and-go meals, divide into individual portions.
Reheating can be done in the microwave in 30-second increments, or in a preheated oven at 325°F for 10–15 minutes to restore a slightly crisp top.
This bake also freezes well—wrap individual slices in plastic wrap and place in a freezer-safe bag for up to 2 months.
Thaw overnight in the fridge before reheating.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Replace eggs with flax eggs by mixing 2 tablespoons of ground flaxseed with 5 tablespoons of water.
Let it sit for 10 minutes to thicken before adding to the wet ingredients. This creates a plant-based alternative that maintains the bake’s structure.
2. Can I use other berries instead of blackberries?
Absolutely! Blueberries, raspberries, or chopped strawberries work well. Keep in mind that different berries may slightly alter moisture content, so adjust almond milk by 2–3 tablespoons if needed.
3. How do I prevent the bake from being too soggy?
Ensure your pan is properly greased, and avoid overmixing the batter. If using frozen berries, reduce almond milk slightly to compensate for extra moisture.
Bake until a toothpick comes out mostly clean, and allow the bake to cool before slicing.
4. Can I prepare this bake ahead of time?
Yes! You can mix the batter in advance and refrigerate for up to 24 hours before baking. Alternatively, bake ahead and store in the fridge for 3–4 days. Reheat as needed for a convenient breakfast or snack.
5. Can I make it sweeter or lower in sugar?
Maple syrup is the primary sweetener, but you can adjust to taste. For extra sweetness, add ¼ cup more maple syrup.
To reduce sugar, use less syrup or substitute with a natural sweetener like coconut sugar or a sugar-free alternative. The bake will still remain moist and flavorful.
