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Berry Good Berry Baked Oatmeal

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berry good bery baked oatmeal

Berry Good Berry Baked Oatmeal

Jessica Braider
Scramble member Nancy Sidman shared this awesome baked oatmeal recipe with us, which she got from Heidi Swanson’s Orangette blog. We’ve tweaked it a tiny bit to decrease the steps, but are in love with this mostly because you could improvise in lots of different ways and it would still be equally as delicious.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 6 servings


  • 2 Tbsp. unsalted butter melted and cooled slightly
  • 2 cups rolled oats (use wheat/gluten-free, if needed)
  • 1/2 cup walnuts, almonds, or pecans, chopped
  • 1 tsp. baking powder
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt, sea salt, or other coarse salt
  • 1 cup fresh or frozen blueberries, raspberries, or blackberries
  • 2 cups milk (I recommend whole milk for creaminess)
  • 1/3 cup maple syrup
  • 1 large egg
  • 2 tsp. vanilla extract


  • Preheat the oven to 375°F. Grease or spray an 8-inch square baking dish or 9-inch cake pan. In a small bowl, microwave the butter until it is melted and set aside to cool.
  • In a medium bowl, combine the oats, nuts, baking powder, cinnamon, and salt. Mix well.
  • Pour the oat mixture into the baking pan and scatter the berries evenly over the top.
  • In the same medium bowl, whisk together the milk, maple syrup, egg, vanilla, and cooled melted butter. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple of bumps on the countertop to make sure the liquid moves down through the oats.
  • Bake for 35 to 45 minutes, or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes. Serve immediately, refrigerate for up to 3 days, or distribute into individual servings and freeze for up to 3 months. To reheat, microwave until warm.


Do Ahead or Delegate: Chop the nuts if necessary, make the dry ingredients mixture or fully prepare and refrigerate or freeze the dish.
Tip: We indicate above that the oats you purchase should be gluten-free, if necessary. Oats are naturally gluten-free, but often times they are processed in facilities that also process wheat, rye, and barley, so in order to avoid the possibility of cross-contamination, it’s best to purchase oats that clearly specify on the package that they are gluten-free/have been manufactured in a dedicated gluten-free facility.
Nutritional Information Per Serving (% based upon daily values): Calories 326, Total Fat: 17g, 25%; Saturated Fat: 5g, 26%; Cholesterol: 49mg, 16%; Sodium: 306mg, 13%; Total Carbohydrate: 39g, 13%; Dietary Fiber: 4g, 18%; Sugar: 18g; Protein: 9g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Baked Goods, Breakfast, Breakfast/Brunch, Dessert, Fall, Freezer-Friendly, Gluten-Free, Kosher, Low Fat, Low Sodium, Make-Ahead, Potluck/Buffet, Spring, Summer, Vegetarian, Winter
Tried this recipe?Let us know how it was!
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