Blackberry Oatmeal Bake
A wholesome, baked oatmeal packed with fresh blackberries, almonds, and coconut, naturally sweetened with maple syrup. Perfect for a quick, protein-rich breakfast or meal prep option, this dish is fiber-packed, satisfying, and ready in under an hour.
Equipment
- 1 – 8x8-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.
