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baked oatmeal with berries

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Baked Oatmeal with Berries

For a sweet breakfast casserole that you can make ahead, try baked oatmeal with a burst of berries. You can portion the oatmeal into individual cups or store the whole baking dish in the refrigerator for up to five days.

Ingredients

  • Nonstick cooking spray
  • 1 c. sliced almonds
  • 2 c. old-fashioned rolled oats
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. kosher salt
  • 2 1/2 c. milk 
  • 2/3 c. maple syrup, plus more to serve
  • 1 large egg
  • 3 Tbsp. unsalted butter, melted
  • 2 tsp. vanilla extract
  • 1 c. fresh blueberries, divided
  • 1 c. fresh raspberries, divided
  • Greek yogurt, to serve 

Direction

  1. Preheat the oven to 375ºF. Lightly coat a 2-quart baking pan with cooking spray.
  2. Line a baking sheet with foil and pour the almonds on top. Toast the almonds until lightly golden, 7 to 9 minutes. Reserve ¼ cup sliced almonds and coarsely chop the remaining.
  3. In a large bowl, stir together the oats, chopped almonds, baking powder, cinnamon, ginger, and salt.
  4. In a medium bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Stir the milk mixture into the oat mixture to combine. Add ¾ of the blueberries and raspberries and stir again.
  5. Transfer the mixture to the prepared baking pan. Sprinkle with the remaining berries and almonds. Bake until the oatmeal is set and golden brown, 55 to 60 minutes.
  6. Let the oatmeal cool for 10 minutes. Scoop a portion into a bowl and serve with additional maple syrup and a spoonful of Greek yogurt.