Wake up to a bowl of this warm and delicious Triple Berry Baked Oatmeal for breakfast! It is easy to put together, can serve a crowd, and reheats beautifully!
We are now on day 16 of our kitchen renovation, and as excited as I am to see all the changes happening to our little farmhouse kitchen, I am NOT so crazy about living without a kitchen for 3 or 4 weeks. We were able to put our refrigerator in the living room (which is actually highly convenient but pretty ugly to look at), but other than that, all we have is a tiny table in my office with a microwave and a coffee pot. I don’t think I could survive this reno without my morning cup of caffeine, so the coffee pot heading down to the basement for a month was NOT happening.
We’re all growing pretty tired of eating bowls of cereal for breakfast every morning, but luckily I was smart enough to make a big batch of this Triple Berry Baked Oatmeal before our kitchen demo started! This is why I love baked oatmeal so much… you can whip up a batch on the weekend and have a hearty, homemade breakfast all week long. Just store leftovers in the fridge and reheat when you need it! I’ve shared a few of my favorite baked oatmeals here on the blog before… apple cinnamon, banana bread, cinnamon roll, and blueberry lemon, to name a few. I think you guys are going to love this wholesome, fruit-filled, warm and satisfying oatmeal recipe!
P.S. You can use fresh or frozen berries for this recipe, but I like to pick up a bag of frozen mixed berries from the store to save a little time and money. Also, as the berries bake and release their juices, the oatmeal will still look a little runny at the end of the cook time, but it will set up more once it cools for a few minutes!
- 2 cups old-fashioned oats
- ⅓ cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 cups milk
- 1 large egg
- 1 teaspoon vanilla
- 3 tablespoons unsalted butter, melted
- ½ cup blueberries
- ½ cup strawberries, quartered
- ½ cup raspberries
- Preheat oven to 350ºF and spray an 8" square baking dish or pie plate with nonstick cooking spray.
- Add the oats, brown sugar, baking powder, cinnamon and salt in a medium bowl and stir to combine. In another large bowl, whisk together the milk, egg, and vanilla. Slowly pour in the melted butter, whisking constantly.
- Add the oat mixture, blueberries, strawberries, and raspberries into the wet ingredients and stir to combine. Transfer to the greased baking dish and bake for 30-35 minutes. Cool slightly before serving.
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