Triple Berries & Cream Baked Oatmeal Recipe
This Triple Berries & Cream Baked Oatmeal is a wholesome and delicious breakfast recipe featuring a medley of fresh berries baked into a creamy coconut milk and maple syrup-soaked oat mixture. Enhanced with subtle notes of vanilla and almond extracts, toasted coconut, and optional sliced almonds for crunch, this gluten-free-friendly dish is perfectly baked until golden and set. It’s an easy make-ahead, nutritious dish ideal for a comforting morning treat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients:
- 2 eggs
- ¼ cup (78 grams) pure maple syrup
- 1 (15 ounce) can light coconut milk
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
Dry Ingredients:
- 2 cups (190 grams) old fashioned rolled oats, gluten-free if desired
- ¼ cup (21 grams) unsweetened shredded coconut
- 1 teaspoon baking powder
- ¼ teaspoon salt
Mix-ins:
- ¾ cup hulled and halved strawberries (or diced strawberries)
- ¾ cup blueberries
- ½ cup raspberries (or blackberries)
Optional:
- ¼ cup (21 grams) sliced raw almonds (not slivered)
- ¼ cup (21 grams) unsweetened shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan with oil or use nonstick cooking spray to prevent sticking, then set it aside.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, pure maple syrup, light coconut milk, vanilla extract, and almond extract until well combined, creating a smooth liquid base for the oats.
- Add Dry Ingredients: Add the rolled oats, unsweetened shredded coconut, baking powder, and salt to the wet ingredients. Stir everything together until fully combined.
- Incorporate Half the Berries: Gently fold in half of the mixed berries (strawberries, blueberries, raspberries) into the oat mixture to distribute fruit evenly throughout.
- Assemble and Top: Pour the oatmeal mixture evenly into the prepared baking pan and smooth the top with a spatula. Evenly sprinkle the remaining berries on top, then optionally top with sliced raw almonds and additional shredded coconut for extra texture and flavor.
- Bake: Place the pan in the preheated oven and bake for 35 to 45 minutes, or until the edges turn slightly golden brown and the center is set but still moist.
- Cool and Serve: Remove the pan from the oven and allow the baked oatmeal to cool for about 10 minutes. This resting time helps it firm up for easier slicing. Cut into six portions and serve warm.
Notes
- Use gluten-free oats to make this dish gluten-free.
- Light coconut milk is suggested for a creamy texture without too much fat; canned coconut milk works best.
- Feel free to substitute berries with any fresh or frozen berries you prefer.
- For added crunch and flavor, toasted sliced almonds can be added on top before baking.
- This baked oatmeal can be refrigerated for up to 4 days and reheated for a quick breakfast.
