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Baked oatmeal with almonds and berries is a cozy, warmly-spiced, and healthy breakfast. The easy casserole has crisp, caramelized edges, a soft filling, and plenty of sweet, fresh strawberries, blueberries, blackberries, and raspberries. So much flavor in every bite! Top each bowl with yogurt or whipped cream, warm milk, extra fruit, or a drizzle of honey.

Spoon in a pan of the best baked oatmeal recipe served with fresh strawberries raspberries blueberries and blackberries

Healthy Baked Oatmeal

This simple recipe for baked oatmeal is a satisfying, hearty, and nutritious way to start your day. Instead of a bowl of bland, mushy oatmeal, you get a delicious casserole with tons of flavor and warm spices, a nice chew, crunchy almonds, and loads of sweet, fresh berries. Finish it off with a dollop of Greek yogurt or a splash of cream, some sliced bananas or extra blueberries, and a drizzle of honey for the ultimate morning treat!

Dry oat mixture in a white bowl

Baked oatmeal is a traditional breakfast casserole. Unlike other bowls of oatmeal porridge that are prepared on the stovetop, baked oatmeal is stirred together and then baked in a casserole dish or cast iron skillet in the oven. It includes eggs to help the custard set, and the oats soak up some of the milk as they soften and cook in the dish. The casserole has a consistency that’s similar to bread pudding, with crunchy, caramelized edges and a moist, soft center.

Whisking milk egg and other wet ingredients in a glass measuring cup

Are baked oats good for you?

Yes! This healthy baked oatmeal includes a nice balance of carbs, protein, fiber, and fat, which keeps you fueled and satisfied throughout the morning. Unlike packages of instant oatmeal, you can control the amount of salt and sugar in your dish, making it as sweet (or not) as you like. Adjust the honey to suit your taste!

Each pan of baked oatmeal serves about 4-6 people. A 6-person serving includes approximately 385 calories, 5 grams of fiber, and 10 grams of protein.

Arranging strawberries in the bottom of a cast iron skillet

Ingredients for Simple Baked Oatmeal

This is a quick overview of the ingredients that you’ll need for our favorite baked oatmeal recipe. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

  • Butter: to grease the pan, to add flavor and moisture to the filling, and to help the top of the oatmeal brown and caramelize. I prefer the flavor that you get with salted butter here, but melted coconut oil will also work. If using unsalted butter or oil, then you’ll need to add a little bit more salt to the oat mixture.
  • Old-fashioned oats: while you can make baked oatmeal with quick oats, I prefer the hearty, chewy texture that you get with the old-fashioned rolled oats in this recipe. Do not substitute with steel cut oats. If you’re sensitive to gluten, make sure that you purchase gluten-free oats.
  • Almonds: I use slivered almonds for delicious flavor and a great crunch, but sliced almonds, chopped pecans, pistachios, or walnuts will all work well, too.
  • Cinnamon and nutmeg: warm spices that add a cozy, nostalgic taste to the breakfast.
  • Baking powder: a leavening agent that helps the casserole puff up and gives it “lift.”
  • Kosher salt: to enhance the other flavors in the dish.
  • Milk: forms the base of the custard, which cooks the oats and brings the casserole together.
  • Honey: makes the baked oatmeal just sweet enough — but not too sweet. You can adjust the amount of honey in this recipe to suit your personal preferences.
  • Egg: gives the oatmeal structure and helps the custard set.
  • Vanilla extract: for even more flavor.
  • Berries: I like the combination of flavors and textures that you get from strawberries, blueberries, raspberries, and blackberries. If you prefer, you can stick with just one type of berry — whichever you have on hand!
Pan of baked oatmeal before it goes in the oven

How to Make Baked Oatmeal

This simple oatmeal bake comes together in about 15 minutes with just a handful of basic kitchen staples. There’s a reason the hearty recipe is a farmhouse favorite!

  1. Spread one tablespoon of the melted butter in the cast iron skillet (or in a baking dish).
  2. Whisk together the dry ingredients (oats, half of the almonds, cinnamon, nutmeg, baking powder, and salt) in a large bowl.
  3. Whisk together the wet ingredients (milk, honey, egg, 2 tablespoons of the melted butter, and the vanilla extract) in a medium bowl or large measuring cup.
  4. Stir the milk mixture into the dry ingredients.
  5. Arrange the sliced strawberries in the bottom of the skillet.
  6. Pour the oat mixture into the skillet or prepared baking dish and spread into an even layer.
  7. Sprinkle the blackberries, blueberries, raspberries, and remaining almonds on top.
  8. Drizzle with the remaining butter.
  9. Bake in a 375°F oven for about 35 minutes.
  10. Let the baked berry oatmeal rest for about 5 minutes, and then serve.
  11. Garnish with additional berries or sliced bananas, a dollop of whipped cream or Greek yogurt, a dash of cinnamon, a splash of milk or cream, and a drizzle of honey.

How to Tell When Baked Oatmeal is Done

The oatmeal should be lightly browned on the edges and on the top. When it’s done, a knife inserted in the center of the casserole will come out mostly clean with a few wet crumbs. The dish will appear set and dry — not jiggly and wet.

Overhead shot of baked oatmeal in a cast iron skillet

How to Eat Baked Oatmeal

Slice the baked oatmeal casserole into squares or wedges, or just spoon individual portions into shallow dishes and serve warm. It’s delicious on its own, but it’s even better when you add toppings!

Toppings

  • A splash of warm milk or cream
  • Fresh fruit — such as sliced bananas or additional fresh berries
  • Sprinkle of brown sugar
  • Pat of butter
  • Drizzle of maple syrup or honey
  • Dollop of whipped cream
  • Scoop of thick, creamy yogurt
  • Chopped, toasted pecans, walnuts, pistachios, or extra almonds
Drizzling honey over a plate of baked oatmeal with fresh berries and yogurt

What to Serve with this Oatmeal Bake

If you’re setting out a larger brunch spread, here are a few options that go well with the baked oatmeal:

Fork on a plate of baked oatmeal

Storage

Baked oatmeal needs to be stored in the refrigerator or freezer. Wrapped tightly with plastic wrap or packed in airtight containers, it will last in the fridge for 3-4 days. To freeze the oatmeal, bake the dish as instructed, cool completely, then wrap tightly and store in the freezer for up to 1 month. You can wrap individual slices so that they’re easy to pull out and reheat whenever you need a quick meal for one!

Make Ahead

For convenience, you can bake the dish the night before, let it cool, cover, and refrigerate overnight. Allow the dish to come to room temperature on the counter the next morning before reheating.

How to Reheat

Reheat a full dish of baked oatmeal in a 350°F oven for about 15-20 minutes. Alternatively, you can reheat individual slices in the microwave (covered) with a splash of milk or cream until warmed through (about 45 seconds – 1 minute). Add toppings and enjoy!

Close overhead shot of a serving spoon with baked oatmeal

Recipe Variations for Baked Berry Oatmeal

  • If you don’t have a 10-inch cast iron skillet, you can bake this oatmeal in an 11 x 7-inch dish.
  • Blueberry Baked Oatmeal: instead of using a mix of fresh berries, substitute with 1 ¾ cups of one type of berry (such as just blueberries or just raspberries). Sprinkle 1 cup of the blueberries in the bottom of the pan, and then sprinkle the remaining ¾ cup of the blueberries on top.
  • Adjust the amount of honey to suit your personal taste. I like the casserole fairly sweet (but not over the top), but you can reduce the sugar by cutting back the honey if desired.
  • Try other spices such as allspice, cloves, and ginger.
  • Add raisins, dried cranberries, or chocolate chips for even more flavor.
Overhead shot of hand drizzling honey over a plate of baked oatmeal

Tips for the Best Baked Oatmeal Recipe

  • Use whole milk (or at least 2% milk). You need some fat in the custard for the best flavor and texture. If you don’t like dairy milk, then coconut milk, oat milk, soy milk, and almond milk will also be okay.
  • The cooking time will vary, depending on the size and type of your dish. For instance, oatmeal in a cast iron skillet, metal, or dark pan will bake much faster than oatmeal in a ceramic or glass pan. Just keep an eye on it and remove the dish when the outside of the oatmeal is golden brown and the inside is set.
  • Garnish with plenty of toppings for more variety and extra flavor. A drizzle of honey, a dollop of yogurt or whipped cream, or a splash of warm milk or cream, juicy fresh berries, sweet sliced bananas, or even more crunchy nuts and a dash of cinnamon are all great options.
Hands serving baked oatmeal with almonds and berries on a breakfast table

More Oatmeal Recipes to Try

Here’s what you can do with oats besides oatmeal!

Spoon in a pan of the best baked oatmeal recipe served with fresh strawberries raspberries blueberries and blackberries

Baked Oatmeal with Almonds and Berries

Prep: 15 minutes
Cook: 35 minutes
Resting Time 5 minutes
Total: 55 minutes
Servings 4 – 6 people
Calories 385 kcal
Baked oatmeal with almonds and berries is a cozy, warmly-spiced, and healthy breakfast!

Ingredients
  

  • 4 tablespoons melted salted butter, divided
  • 2 cups old-fashioned oats
  • ½ cup slivered almonds, divided
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 2 cups milk
  • ½ cup honey
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup sliced fresh strawberries
  • ¼ cup fresh blackberries
  • ¼ cup fresh blueberries
  • ¼ cup fresh raspberries
  • Optional, for serving: additional honey, dollop of Greek yogurt, dash of cinnamon, additional chopped nuts, additional fresh berries, or sliced banana

Instructions

  • Preheat oven to 375°F. Place 1 tablespoon of the melted butter in a 10-inch cast iron skillet or an 11 x 7-inch dish. Swirl it around or use a pastry brush to coat the skillet or dish with the butter.
  • In a large bowl, whisk together the oats, ¼ cup of the slivered almonds, cinnamon, nutmeg, baking powder, and salt.
  • In a medium bowl or large measuring cup, whisk together milk, honey, egg, 2 tablespoons of the melted butter, and the vanilla extract.
  • Stir the wet ingredients into the dry ingredients.
  • Arrange the sliced strawberries in the bottom of the buttered skillet.
  • Pour the oat mixture into the skillet and spread in an even layer.
  • Sprinkle blackberries, blueberries, raspberries, and remaining ¼ cup of almonds over top. Drizzle with remaining 1 tablespoon of melted butter.
  • Bake until bubbly and set, about 35 minutes. Let stand for at least 5 minutes. Serve with optional toppings.

Notes

  • Recipe adapted from Southern Cast Iron magazine.
  • If you don’t have a 10-inch cast iron skillet, you can bake this oatmeal in an 11 x 7-inch dish.
  • Blueberry Baked Oatmeal: instead of using a mix of fresh berries, substitute with 1 ¾ cups of one type of berry (such as just blueberries or just raspberries). Sprinkle 1 cup of the blueberries in the bottom of the pan, and then sprinkle the remaining ¾ cup of the blueberries on top.
  • Adjust the amount of honey to suit your personal taste. I like the casserole fairly sweet (but not over the top), but you can reduce the sugar by cutting back the honey if desired.
  • Try other spices such as allspice, cloves, and ginger.
  • Add raisins, dried cranberries, or chocolate chips for even more flavor.
  • Use whole milk (or at least 2% milk). You need some fat in the custard for the best flavor and texture. If you don’t like dairy milk, then coconut milk, oat milk, soy milk, and almond milk will also be okay.
  • The cooking time will vary, depending on the size and type of your dish. For instance, oatmeal in a cast iron skillet, metal, or dark pan will bake much faster than oatmeal in a ceramic or glass pan. Just keep an eye on it and remove the dish when the outside of the oatmeal is golden brown and the inside is set.
  • Garnish with plenty of toppings for more variety and extra flavor. A drizzle of honey, a dollop of yogurt or whipped cream, or a splash of warm milk or cream, juicy fresh berries, sweet sliced bananas, or even more crunchy nuts and a dash of cinnamon are all great options.

Nutrition

Serving: 1/6 of the recipeCalories: 385kcalCarbohydrates: 51gProtein: 10gFat: 18gSodium: 198mgFiber: 5gSugar: 30g
Keyword: baked berry oatmeal, baked oatmeal, baked oatmeal recipe, oatmeal bake, recipe for baked oatmeal
Course: Breakfast, Brunch
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. I like baked oatmeal and will have to try this one! I would probably be more apt to use frozen or dried berries. Will they work for this recipe?
    This week I’m eating Oatmeal Cookie baked oatmeal from the Budget Bytes website. She has a number of baked oatmeal recipes if you’d like to take a peek. This time I added a half cup of a mix of dried cherries, cranberries, and golden raisins. Tastes very good but came off a bit sweeter than I usually make it. I forgot that dried cranberries are sweetened and didn’t think to reduce the sugar. Next time! I love flexible recipes! Thanks again!

    1. Hi, Marion! Dried fruit will work, but I’m not sure about the frozen fruit. I haven’t tried it with frozen berries, but they typically release a lot more juice than fresh berries (and therefore you might need less liquid in the recipe). It would just require some trial and error to get it right. Let me know if you give this one a try!