Triple Berries & Cream Baked Oatmeal Recipe
A wholesome and delicious Triple Berries & Cream Baked Oatmeal recipe featuring rolled oats, mixed berries, and creamy coconut milk, lightly sweetened with maple syrup and infused with vanilla and almond extracts. Perfect for a nutritious breakfast or snack, this baked oatmeal offers a warm, comforting texture with a burst of fruity flavor and optional crunchy almond topping.
- 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 toppings:
- ¼ cup (21 grams) sliced raw almonds (not slivered)
- ¼ cup (21 grams) unsweetened shredded coconut
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan with oil or nonstick cooking spray and set aside to ensure the oatmeal doesn’t stick.
- Mix wet ingredients: In a large bowl, whisk together 2 eggs, ¼ cup pure maple syrup, 1 can light coconut milk, 1 tablespoon vanilla extract, and ¼ teaspoon almond extract until fully combined and smooth.
- Add dry ingredients: To the wet ingredients, add 2 cups rolled oats, ¼ cup unsweetened shredded coconut, 1 teaspoon baking powder, and ¼ teaspoon salt. Stir well until all ingredients are evenly mixed.
- Incorporate berries: Gently fold in half of the mixed berries (about ¾ cup strawberries and ¾ cup blueberries, plus ½ cup raspberries) into the oatmeal batter to distribute fruit throughout the mixture.
- Fill the pan and add toppings: Pour the oatmeal mixture into the prepared baking pan and smooth the top with a spatula. Sprinkle the remaining berries evenly over the top. If using, scatter ¼ cup sliced raw almonds and ¼ cup unsweetened shredded coconut over the berries for extra texture and flavor.
- Bake: Bake in the preheated oven for 35-45 minutes or until the edges turn slightly golden and the center is fully set, indicating it is cooked through.
- Cool and serve: Remove the baked oatmeal from the oven and let it cool in the pan for about 10 minutes. Cut into 6 slices and serve warm for a comforting meal.
Notes
- For a dairy-free and vegan variation, use flax eggs instead of eggs and ensure maple syrup is used as the sweetener.
- Frozen berries can be used if fresh are unavailable; just reduce additional liquid slightly.
- You can substitute berries with other fruits like diced apples or peaches for variety.
- Make sure to use gluten-free oats if you require a gluten-free dish.
- Storage: Store leftovers covered in the refrigerator for up to 4 days; reheat before serving.