Baked Berry Oatmeal

I’ve entered the stage in parenting where I get to get my big kiddo to the weight room by 6:30 am multiple times a week. I am proud of him for working hard to become a stronger athlete, but man, it messes with my morning routine. I need a breakfast with minimal prep, but is still nutrient dense. At first, I was doing protein oatmeal. However, I prefer a breakfast that isn’t pre-packaged. Enter Baked Berry Oatmeal with Greek yogurt. 

Initially, I had been cooking from my collab “one book, three recipes” with my Instagram friends and gave a baked oatmeal a try. Yum! However, I didn’t love the extra refined sugar and thought “I can do better.” This is my own take: a maple syrup sweetened baked oatmeal that can be prepped on a Sunday and you’ll have at least six servings for the rest of the week. 

I love how nicely this Baked Berry Oatmeal reheats. I pop my portion into the microwave with a few frozen berries sprinkled on top and let it go for about 40 seconds. Then I’ll top it with some Oikos Triple Zero Vanilla Greek Yogurt and add a side of breakfast sausage or ham with some fruit. It’s a full meal to be sure, but one I can feel really good about eating. 

Not a fan of eating the same thing every day like I am? This makes a great brunch or weekend breakfast. It mixes up quick and can leave you time to enjoy a cup of coffee or tea and chat the morning away. Ready to start creating? Let’s go! 

Your Ingredients

  • 3 cups old fashioned oats
  • ⅓ cup real maple syrup 
  • 2 tablespoons coconut oil, melted
  • ¾ cup ground walnuts, divided 
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon 
  • ½ teaspoon salt
  • 1 ½ cups + 2 tablespoons milk 
  • 2 large eggs 
  • 1 teaspoon vanilla
  • ½ tablespoon brown sugar
  • ½ cup fresh or frozen raspberries
  • ½ cup fresh or frozen blueberries

Your Steps to Bake Berry Oatmeal 

Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts. 

Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan. 

Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired. 

Baked Berry Oatmeal

This baked berry oatmeal is a delightful and tasty dish, perfect for meal prep or a special weekend breakfast!
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cups old fashioned oats
  • cup real maple syrup
  • 2 tablespoons coconut oil melted
  • ¾ cup ground walnuts divided
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 ½ cups + 2 tablespoons milk
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ tablespoon brown sugar
  • ½ cup fresh or frozen raspberries
  • ½ cup fresh or frozen blueberries

Instructions
 

  • Preheat the oven to 350 degrees F. Grease an 8 by 8 inch baking dish. In a large bowl, combine oats, baking powder, cinnamon, salt, and ½ cup walnuts.
  • Stir in maple syrup and melted coconut oil. In another bowl, combine milk, eggs, and vanilla. Stir the milk mixture into the oat mixture until well combined. Pour into the prepared pan.
  • Top with raspberries and blueberries. In a small bowl, combine the remaining ¼ cup of walnuts with the brown sugar and sprinkle on top of the berries. Bake for 40 minutes. Serve with Greek yogurt and additional berries, if desired.
Keyword baked oatmeal, blueberries, Breakfast, breakfast prep, meal prep, oatmeal, raspberries
Tried this recipe?Let us know how it was!

Looking for other delicious breakfast ideas?

I’d love it if you checked out my breakfast page for more inspiration, but if you want to see some of my favorites, check out the recipes below!

Blueberry Currant Muffins

For the last ten years, I have slowly (okay, not so slowly) become an avid gardener, preserver, and aspiring homesteader. I often joke the Mr. that I can’t wait for him to ‘make all the monies’ so I can stay home and grow and create good food. One of most favorite parts of gardening is the harvesting of the berries, which we grow by the pounds. It’s mediative for me. But with all those berries, must come preservation and I dig a good muffin! As the red currants and blueberries came in, I knew I had to combine them to get that beautiful pop of color. And so, I proudly present blueberry currant muffins. 

I generally like to keep things healthy around here, but have been straying from that a bit. It’s about balance, right? So I went back to my roots and did a little healthier take on a muffin, using maple syrup (If you’ve never made your own, I can’t recommend it enough. Check out my post on our adventure here!)

I hope you enjoy the bursts of flavor in these muffins as much as we did! Let’s get baking!

Your Ingredients

  • ½ cup almond milk 
  • 1 egg
  • ⅓ cup maple syrup 
  • ¼ teaspoon almond extract
  • 2 cups flour (I do high quality whole wheat from Sunrise Flour Mill
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons coconut oil, melted 
  • ¾ cup fresh blueberries 
  • ¼ cup red currants 
  • ¼ cup sliced almonds 

Your Steps to Blueberry Currant Muffins

Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract. Add flour, baking soda, and salt, mixing until just combined.

Gently fold in coconut oil, blueberries, and currants. Place in a well greased muffin tin, filling about ¾ of the way.

Top with sliced almonds. Bake for 18-22 minutes, until baked through. 

Blueberry Currant Muffins

Beautiful pops of color and flavor are abundant in these blueberry currant muffins perfect for breakfast, snacks, and anywhere in between!
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ½ cup almond milk
  • 1 egg
  • cup maple syrup
  • ¼ teaspoon almond extract
  • 2 cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 tablespoons coconut oil melted
  • ¾ cup fresh blueberries
  • ¼ cup red currants
  • ¼ cup sliced almonds

Instructions
 

  • Preheat the oven to 350 degrees. In a medium bowl, combine milk, egg, syrup, and almond extract.
  • Add flour, baking soda, and salt, mixing until just combined.
  • Gently fold in coconut oil, blueberries, and currants.
  • Place in a well greased muffin tin, filling about ¾ of the way. Top with sliced almonds.
  • Bake for 18-22 minutes, until baked through.
Keyword blueberries, Breakfast, currant muffins, maple syrup, muffins
Tried this recipe?Let us know how it was!

Looking for other great recipes?

Check out my baking page for all things muffins or maybe check out a recipe below!

Simple Spinach and Blueberry Salad

Salads are life. I live for a good salad and have been known on more than one occasion to choose a restaurant based on how good of a side salad they have (better yet if they have a salad bar). I use to feel guilty spending the extra money to upgrade to a salad over fries, but now I realize I am worth it darn it! And if that’s what I want, I can spend the extra $3 to upgrade, right? Funny thing, I realized I don’t share too many salads here. But this Simple Spinach and Blueberry Salad is so full of color and flavor, it has to be shared. 

I am known for “eating the rainbow” and strive to get alllllll the colors in my meals. My colleagues may make fun of me from time to time for my lunches that represent every food group: grapes, carrots, string cheese, a protein, and a starch that has an additional veggie or two added in. This salad is no different. We have the deep green of the spinach, the blue from the berries, crimson in the cranberries, some whites and browns in the feta and almonds, and finally a drizzle of poppyseed dressing. It’s perfection. 

Ready to mix up this beautiful salad? Let’s go!

Your Ingredients 

  • 1 package pre-washed spinach
  • ½ pint bluebarries 
  • ½ cup dried cranberries 
  • ¼ cup sliced almonds 
  • ½ cup feta, broken apart as needed 
  • Poppyseed dressing, to taste (I have a clean eating version of poppyseed dressing that can be found here)

Your directions to Simple Spinach and Blueberry Salad

In a large bowl, layer spinach, blueberries, cranberries, almonds, and feta. Drizzle with poppyseed dressing, go light initially (You can always add more, but an overdressed salad? You can’t do anything about that!) Feel free to toss after drizzling dressing to distribute the dressing or leave it perfectly layered. 

Also, note, the measurements are approximations. The great thing about this (and most) salads is that it’s totally customizable to your own liking. You can add more blueberries. Leave off the feta. Do what calls to you, but use this as some inspiration for your next salad!

Simple Spinach and Blueberry Salad

This simple spinach and blueberry salad is full of color and flavor and mixes up in minutes flat!
Prep Time 5 minutes
Cook Time 0 minutes
Course Salad
Cuisine American
Servings 8

Ingredients
  

  • 1 package pre-washed spinach
  • ½ pint bluebarries
  • ½ cup dried cranberries
  • ¼ cup sliced almonds
  • ½ cup feta broken apart as needed
  • Poppyseed dressing to taste

Instructions
 

  • In a large bowl, layer spinach, blueberries, cranberries, almonds, and feta.
  • Drizzle with poppyseed dressing, go light initially.
  • Feel free to toss after drizzling dressing to distribute the dressing or leave it perfectly layered.

Notes

The measurements are approximations. The great thing about this (and most) salads is that it’s totally customizable to your own liking. You can add more blueberries. Leave off the feta. Do what calls to you, but use this as some inspriation for your next salad!
Keyword blueberries, feta salad, poppyseed dressing, Salad, side dishes, spinach salad
Tried this recipe?Let us know how it was!

Looking for some other recipes to pair this delightful salad with? Check out the links below!

Lemon Zested Blueberry Muffins

Friends! My blueberry bushes are FINALLY producing enough blueberries to actually create with them. It brings me such joy to see these little splashes of blue among the sturdy green bushes. And while it seems to take a long time to harvest, I find it to be meditative. I do it silently and alone, taking in the sounds and smells; experiencing a nature bath. Once I harvested a pint, I got to work at creating lemon zested blueberry muffins. I have been so excited to share with everyone. 

I dig using oatmeal as a base in quick breads and muffins for the added nutrition and texture. However, I don’t see it mixing well with blueberries. Maybe I am wrong, but this recipe doesn’t use them. (You can check out some that do by checking out my baking page here.) In order to attempt to add some nutrients, I went with coconut oil and some Greek yogurt. I cut the sugar slightly as well. And don’t be afraid to try a quality whole wheat for some of the flour. You may be surprised! Now let’s get baking those lemon zested blueberry muffins. 

Your Ingredients for Lemon Zested Blueberry Muffins

  • ½ cup sugar
  • ⅓ cup coconut oil, room temperature (about 70 degrees) 
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 ½ cups all purpose flour 
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vanilla Greek yogurt, room temperature
  • 2 tablespoons fresh squeezed lemon juice
  • Zest of one lemon 
  • 1 cup fresh or frozen blueberries (If frozen, measure frozen)

Your Steps

Begin by preheating the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray.

In a large bowl, cream sugar and coconut oil (Note: the coconut should be solid but soft).  Add in vanilla and eggs, whisking until well combined. Stir in Greek yogurt, lemon juice, and zest. Combine flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined. Fold in blueberries. 

Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!

Lemon Zested Blueberry Muffins

Does it get more classic than lemon and blueberry? These lemon zested blueberry muffins are more nutrient dense with all the flavor!
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 15 muffins

Ingredients
  

  • ½ cup sugar
  • cup coconut oil room temperature (about 70 degrees)
  • ½ tablespoon vanilla
  • 2 eggs
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vanilla Greek yogurt
  • 2 tablespoons fresh squeezed lemon juice
  • Zest of one lemon
  • 1 cup fresh or frozen blueberries If frozen, measure frozen

Instructions
 

  • Preheat the oven to 350 degrees and preparing two muffin baking tins by spraying with non-stick cooking spray.
  • In a large bowl, cream sugar and coconut oil (Note: the coconut oil should be solid but soft).
  • Add in vanilla and eggs, whisking until well combined.
  • Stir in Greek yogurt, lemon juice, and zest.
  • Combine flour, baking powder, baking soda, and salt. Mix into the wet ingredients until just combined.
  • Fold in blueberries.
  • Bake at 350 degrees for 20-24 minutes until baked through. Serve them with a warm cup of coffee or tea!
Keyword blueberry, Breakfast, currant muffins, lemon, lemon blueberry
Tried this recipe?Let us know how it was!