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!
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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!
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Triple Berry Baked Oatmeal
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 6 servings 1x
- Category: Breakfast, Brunch
- 2 1/2 cups old fashioned oats
- 1/2 cup chopped almonds
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups unsweetened almondmilk (I prefer Califia Farms.)
- 1 teaspoon vanilla extract
- 1 egg
- 1/3 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!
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I make something very simple almost every week! I use whatever berries we have. Love baked oatmeal !
Right!? It’s so so good!
this looks fantastic! I eat oatmeal almost every morning, so its nice to find recipes and get some variety! Thanks for sharing
Of course Michelle – I hope you love it!
Baked Oatmeal is one of my favourite breakfasts and this looks absolutely perfect! xo
Thanks Kristy – I love when breakfast tastes like dessert and this totally does!
mmmmm! this reminds me of the berry crisp my mom always made when I was younger. Looks delicious. I’m going to have to give this a try.
Please do Colleen! And recipes that remind me on my mom’s cooking are always my favorite :))
What is the approx. calorie count for this dish? I am very interested in making it!
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I’m interested in calorie count, also. Type 2 diabetic . This looks divine. Hope I can make it!!
Hi Cindy! Personally I do not count calories – instead I focus on eating REAL food make with real ingredients. This oatmeal is full of good grains (oats), healthy fats (coconut oil), is sweetened with unrefined sugar (maple syrup), is dairy free (almond milk), and is full of fruit. If you are interested in the calorie count, there are online calculators; but you have no need to be concerned because these are all real ingredients. Enjoy!
Could I use vegetable oil instead of coconut oil? I react badly to coconut.
Definitely! Any oil should work in place of the coconut oil – thanks!
Regretfully Ellie, whilst the ingredients are “real” as you put it, Cindy being a type 2 diabetic does have to be concerned. Maple syrup might be unrefined but it is still about 67% sugar and by virtue of being “full of fruit”, it will also be full of fruit sugars not to mention the carbs.
Having said that, my wife makes a similar concoction which I love but without the Maple syrup, turbinado and with less fruit. I’m also Type 2 diabetic so she uses stevia as a sugar replacement as I also have to watch the carbs and sugar. It doesn’t quite taste the same but better than not having anything at all.
Hi Len! It sounds like you and you wife have found some great ingredient substitutions that work for you and your type 2 diabetes – thank you for sharing them here! I know a lot of people who use stevia as a sugar replacement; I am going to have to try it myself. I appreciate your insight!