Blackberry Baked Oatmeal– Delicious and easy to make baked oatmeal packed with juicy blackberries and refreshing lemon. Maple syrup and vanilla add a hint of sweetness while cinnamon adds warmth. This comforting baked oatmeal is perfect for breakfast meal prep.
This dairy free blackberry baked oatmeal is a comforting and easy to make breakfast option, great for meal prep and busy weekdays. The prep takes just a few minutes, and the oatmeal can be frozen in individual portions for a quick breakfast.
The oatmeal is soft and fluffy, not mushy, with juicy bursts of blackberry throughout. The maple syrup and vanilla add a subtle sweetness, but can be increased if desired. Lemon juice and lemon zest add a hint of tartness and a refreshing flavour.
The sweet, slightly tart flavour of the blackberries pairs perfectly with the tangy freshness of the lemon. The cinnamon adds warmth, creating the perfect cozy blackberry oatmeal bake.
This baked oatmeal with blackberries is naturally vegan, using oat milk and chia seeds. This recipe is also gluten-free, as long as the oats you use are certified gluten-free.
How to Make Blackberry Baked Oatmeal
This blackberry baked oatmeal recipe is incredibly easy to make and requires just 5 minutes of prep time.
First, combine the chia seeds with water and set aside to thicken. This is known as a chia egg. It contributes to the overall texture by helping to bind the ingredients together.
Once thickened, whisk together the oat milk, maple syrup, vanilla, lemon juice, lemon zest, and chia egg.
In a 9×9 pan, add the dry ingredients and whisk together, then add the wet mixture, and mix.
Scatter the blackberries on top of the oatmeal, submerging them slightly. Bake uncovered for 30-35 minutes, until fully cooked and slightly fluffy. The oatmeal should not be jiggly.
How to Meal Prep Baked Oatmeal
Baked oatmeal is a great breakfast meal prep option. It requires basic ingredients and just 5 minutes of prep time.
Once the oatmeal is baked, allow it to cool. Slice into 6 portions, and place in individual freezer bags or containers. Keep frozen for up to 6 months. Reheat in the microwave with a splash of liquid. I use oatmilk.
How to Prevent Soggy Baked Oatmeal
If your baked oatmeal turns out soggy, it’s possible that you used too much liquid, the wrong type of oats, thawed frozen fruit, or underbaked it.
Make sure you use large flake oats, also known as rolled oats, or old-fashioned oats. Steel-cut oats take much longer to cook, and quick oats may turn mushy.
If doubling the recipe or increasing it in any way, make sure to use a 1:1 ratio of oats to milk.
Bake until the center is just set, and not jiggly.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Prep tips:
Combine the oats, cinnamon, baking powder, and salt in a 9×9 baking dish.
Whisk the oat milk, maple syrup, vanilla, lemon juice, lemon zest, and chia egg together.
Add the wet ingredients to the dry ingredients and whisk together.
Scatter the blackberries on top of the oatmeal mixture, submerging them slightly. Bake for 30-35 minutes, until the center is set.
Tips for Making Baked Oatmeal
What to Serve with Blackberry Baked Oatmeal
Serve the baked oatmeal with a generous splash of milk or a lemon powdered sugar glaze. Ingredients and instructions for the glaze are in the recipe card below.
If you like baked oatmeal, try my Chocolate Baked Oatmeal.
Storage
Store the baked oatmeal in an airtight container in the fridge for 3-4 days. Freeze in individual portions for up to 6 months. To reheat from the fridge and freezer, microwave with a splash of oat milk until heated through.
FAQ’s
Yes, you absolutely can use frozen blackberries in baked oatmeal, and there is no need to thaw them beforehand.
Baked oatmeal can become soggy if you use too much liquid, the wrong kind of oats, thaw frozen fruit, or underbake it. Baking for a longer time can typically fix too much liquid and underbaking.
Yes, you can make baked oatmeal ahead of time. Baked oatmeal is great for meal prep. Bake the oatmeal, then portion into individual meals and store in the fridge or freezer.
Store baked oatmeal in an airtight container in the fridge for up to 4 days. To freeze the oatmeal, individually portion slices and keep for up to 6 months.
Use large flake oats, also known as rolled oats or old-fashioned oats. Do not use steel-cut oats, which take much longer to cook, or quick oats, which may turn mushy.
Blackberry Baked Oatmeal
Equipment
- 1 whisk
- 1 9×9 baking dish
Ingredients
Blackberry Baked Oatmeal
- 2 ½ cups large flake oats
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ cups oat milk
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- ¼ cup lemon juice from 1 large lemon
- 2 tablespoons chia seeds + 2 tablespoons of water
- zest from one lemon
- 1 pint blackberries 12oz/340g
Lemon Glaze
- ½ cup powdered sugar
- 1 ¼ teaspoon oat milk
- ¾ teaspoon lemon juice.
Instructions
- Preheat the oven to 350℉/180℃.
- Add the oats, cinnamon, baking powder, and salt to a 9×9 baking dish and whisk.
- Combine the chia seeds with 2 tablespoons of water and set aside for a few minutes to thicken until jelly-like.
- Whisk the oat milk, maple syrup, vanilla extract, lemon juice, lemon zest, and chia egg in a bowl, then add to the baking dish. Whisk together.
- Scatter the blackberries on top of the oatmeal mixture, submerging them slightly. Bake for 30-35 minutes, or until the oatmeal is fully cooked, slightly fluffy, and not at all jiggly.
- Serve as is, with milk, or with a quick lemon glaze. To make the glaze, combine the above ingredients and drizzle over the baked oatmeal.
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
