Triple berry baked oatmeal is a no fuss way to feed your whole family and perfect for your Sunday meal prep. Cook once and eat all week long!
Remember mid-March when it hit 70 degrees? What happened to that weather? Where did it go?
The last two weekends, Chicago has had some crazy weather – overcast and snowing sideways one minute with clear blue skies and sun the next. It’s actually been a little terrifying and I don’t know what’s happening to Mother Nature (Mother Nature, are you drunk?!), but I don’t like it. Luckily, the temp has been slowing increasing all week and we should hit 70 again this weekend!
I’ve been staying in my apartment, drinking lots of coffee, and cozying up in my favorite blanket with a good book. And I’ve been making oatmeal. Some people hate oatmeal, but I just love it. It feels like a giant hug in a bowl and the add-ins/toppings are endless.
This past weekend I made a triple berry baked oatmeal. We had it for breakfast on Sunday and I’ve been eating the rest for breakfast throughout the week. This is a great recipe to make on Sunday if you meal prep for the week. It keeps wonderfully in the fridge and is easily reheated in the microwave with a splash of almondmilk – my favorite is Califia Farms!
This Triple Berry Baked Oatmeal is perfect for breakfast this weekend! If you make this recipe and post on social media, use the hashtag #imhungrybynature for a chance to be featured! And don’t forget to follow along!
- 2½ cups old fashioned oats
- ½ cup chopped almonds
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 cups unsweetened almondmilk (I prefer Califia Farms.)
- 1 teaspoon vanilla extract
- 1 egg
- ⅓ cup maple syrup
- 2 Tablespoons melted coconut oil, cooled
- 2 cups mixed berries, fresh or frozen
- 1 Tablespoons turbinado sugar
- Preheat the oven to 350° F and lightly oil an 8- or 9-inch square baking dish.
- In a large mixing bowl, mix together the rolled oats, chopped almonds, baking powder, salt, and cinnamon.
- Whisk together the almondmilk, vanilla extract, egg, maple syrup, and coconut oil. Add the wet ingredients to the oat mixture and stir to combine. Fold in the berries.
- Turn the mixture out into your baking dish. Transfer the oatmeal to the oven and bake for 25 minutes. Sprinkle the turbinado sugar over the top and bake for an additional 10 minutes, or until most of the liquid is absorbed and the oats are set - they should be spongy.
- Allow oats to cool slightly before serving.
- Store leftover in the fridge and reheat in the microwave with a splash of almondmilk!