Mixed Berry Oatmeal Bake

We go through phases in our house where breakfast will be eggs and toast all day, everyday and then sometimes frozen waffles win out over the homecooked breakfast dishes. You know what kind of mornings I am talking about there. But I do like to try out new things that I can prep the night before and have my kids eat throughout the week.

This Oatmeal Bake is exactly what I was hoping for. It’s not too sweet because you can control what type/how much sweetner you use and the berries add a yummy and colorful antioxidant punch. The almond milk egg mixture makes it creamy and custard-like. Even the pickiest of eaters will love this one!

On to the recipe.




  • 2 cups Oats (I used Bob’s Red Mill Old Fashioned Oats)
  •  1 tsp cinnamon
  • 1/2 chopped almonds
  • 1 tsp nutmeg
  • 1 tsp baking powder
  • 1 TBS vanilla extract
  • Pinch salt
  • 1/2 cup frozen mixed berries (or any berries of your choice)
  • 3 TBS coconut oil (melted)
  • 1 3/4 cup of almond milk
  • 1/3 cup honey or maple syrup


  1.  Preheat the oven to 375 degrees.
  2. In a medium bowl, mix the dry ingredients. Oats, nutmeg, cinamon, chopped almonds, baking soda and salt.
  3.  In another bowl, whisk together the almond milk, eggs, honey or maple syrup, melted coconut oil, and vanilla extract.
  4.  Take a 9×9 baking dish and place half of the frozen berries in the bottom. (1/2 cup)
  5.  Add the dry oat mixture to the top of the berries.
  6.  Pour the almond milk/egg mixture on top of the oats and make sure it soaks in. You do not want any dry oats. Top with the remaining 1/2 cup of berries.
  7. Bake in a 375 degree oven for 45 minutes or until the mixture sets and the top is nicely browned.

You can top this mixture with some granola for crunch or serve it up with some whipped coconut cream or greek yogurt. It’s your canvas. I like to refrigerate it overnight and then warm it up in the morning after slicing the individual pieces out for my kids. I made this for them, but let’s be honest here, it’s a yummy breakfast for both kid and adult alike.


Rebecca Roses


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