Blackberry Baked Oatmeal

This Blackberry Baked Oatmeal is a wholesome, fruit-forward breakfast made with rolled oats, ripe banana, and juicy berries. It’s easy to prep, lightly sweet, and perfect for make-ahead mornings.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 40

Rest 10

Servings people

Calories 193kcal

Author Katie G.

Ingredients

2 cups whole rolled oats
¼ cup brown sugar plus more for topping
1 teaspoon cinnamon
½ teaspoon kosher salt
1 cup milk room temperature
1 ripe banana mashed (~½ cup)
6 oz blackberries fresh or frozen

US Customary - Metric

Instructions

Preheat the oven to 350F. Grease an 8- or 9-inch baking dish with cooking spray, and set aside.
In a bowl, whisk together the oats, brown sugar, cinnamon, and salt until well combined. In a separate bowl or large measuring cup, whisk together the milk and mashed banana.
Add the wet ingredients to the bowl of oats, stirring well to combine. Fold in most of the blackberries, scattering the rest on top of the mixture after you pour it into the baking dish. Sprinkle the top with a bit more brown sugar, if desired.
Bake for 40-50 minutes, or until the middle is set. Remove from the oven and let cool for 10 minutes before serving.

Notes

This recipe works best in an 8×8 or 9×9 pan. Double the recipe and use a 9×13 pan for a larger crowd.
Fresh or frozen blackberries both work well. Frozen berries do not need to be thawed.
Store leftovers in the refrigerator for up to four days or freeze individual portions for up to two months.
Reheat individual portions with a splash of milk, or warm an entire pan covered with foil at 325°F for about 15 minutes.
Want more details? Scroll up for step-by-step instructions, tips, and variations.

Nutrition