Maple Blackberry Baked Oatmeal (Easy Meal Prep Breakfast)

Blackberry Baked Oatmeal is the perfect make ahead breakfast. Made with oats, yogurt, chia seeds, and blackberries, this easy baked oatmeal recipe is easy to freeze or enjoy for a busy week!

this Post!

As an Amazon Associate, I may earn from qualifying purchases. You can read more here about our Disclaimer and Privacy Page.

Baked oatmeal is one of my favorite meal prep breakfast options. With three (almost four) little ones, mornings are rushed and chaotic.

Having a high-fiber, high-protein ready-to-go breakfast option, like this Blackberry Baked Oatmeal, is a life saver.

My kids love blackberries – probably because they are a little sweet and a little sour – that combination gets them every time!

Plus, they love pouring maple syrup on top and it becomes like a blackberry baked oatmeal cake, waffle or pancake recipe.

It’s almost like sheet pan pancakes meet oatmeal cake for a moist, juicy and flavorful option that my kids absolutely go crazy for!

Everything I make is family-friendly because I want my kids and myself to enjoy it. But oatmeal in any form is always a hit. We have so many different meal prep oatmeal recipes in our rolodex.

Some of our favorite baked oatmeal recipes are Steel Cut Banana Peach Oatmeal, Strawberry Baked Oatmeal and Chocolate Banana Baked Oatmeal.

This berry baked oatmeal recipe works with both fresh or frozen blackberries. Use your freshly picked summer blackberries, or rely on frozen in the winter months.

Why the Dietitian Mom Loves this Recipe

“I love how easy this recipe comes together. We always have frozen blackberries on hand, and I’ll toss them into this delicious blackberry oatmeal bake for an easy breakfast or snack.”

Why You’ll Love Blackberry Baked Oatmeal

• High fiber and high protein breakfast option – Plus it’s ready to go for you in the morning. You can eat cold or warm – I like it with some nut butter and maple syrup on top. The extra protein from greek yogurt offers a more substantial option for hungry kids
• Easy to freeze and make in bulk – I always include a breakfast freezer option for postpartum mom friends because when they wake up, they need something ready immediately. This is great for the freezer, just thaw the night before or heat from frozen!
• Tastes like dessert for breakfast – The juicy baked blackberries + warm cinnamon oats create that cozy berry-crumble flavor while still being nourishing enough for breakfast.
• Suitable for a snack, too – Think out of the box and serve it as an after-school snack or snack before soccer!

Ingredient and Testing Notes

Here’s what you’ll need to make this recipe and a few notes about key ingredients.

• oats – I used rolled oats (aka old-fashioned oats). I didn’t test with steel cut oats and it likely would not work the same.
• maple syrup – I love the combination of maple and blackberries in this baked blackberry oatmeal but honey or coconut sugar would also work.
• Chia seeds – I always use chia seeds or flax seeds to amp up my recipes and oatmeal (since you don’t taste them), but you can also use this combination with both!
• Greek yogurt – I love adding a creamy greek yogurt for extra protein and fluff. If you don’t want to add greek yogurt, just replace it with 1/2 cup of milk of your choice.
• Choice of milk – I used low-fat dairy milk, but you can substitute with soy milk or almond milk. For a richer flavor, opt for whole milk or even canned coconut milk.

How to Make This Family Friendly Baked Blackberry Oatmeal

First, preheat your oven to 350 degrees F. Coat your 8×8 pan with baking spray or butter, and mix your wet and dry ingredients in separate bowls.

Pour the mixed batter into your 8×8 baking dish, and bake for 40-45 minutes.

You can use a fork or toothpick to test it’s doneness – it should come out clean when it’s fully baked!

Tips From Recipe Testing

Here are some tips I recommend for the best outcome throughout the recipe-testing process.

• If your oatmeal bake seems too mushy, try putting it back in the oven for 5-10 more minutes. Other reasons it could be mushy – there is too much liquid, or you used a different-sized baking pan the 8×8 pan worked perfectly during testing.
• I also tested this recipe using all greek yogurt and no milk (so 1 1/2 cups greek yogurt), and that also tastes great!
• If using fresh blackberries, you can wash and pat them dry to prevent some of the bleeding that will naturally happen since blackberries are delicate! If using frozen, you can choose to chop them or not!
• If chopping, I prefer to chop the blackberries length-wise.
• To add more protein, consider adding your favorite protein powder or collagen powder.

Servings 9 servings

Maple Blackberry Baked Oatmeal (Easy Meal Prep Breakfast)

Sarah Schlichter, MPH, RDN

Blackberry Baked Oatmeal is the perfect make ahead breakfast. Made with oats, yogurt, chia seeds, and blackberries, this easy baked oatmeal recipe is easy to freeze or enjoy for a busy week!

No ratings yet

Print Pin

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Ingredients  

1x2x3x

• 2 cups oats, rolled or old-fashioned
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1 Tbsp flax seeds or chia seeds, optional
• 1 cup milk of choice
• 1/2 cup plain, low-fat greek yogurt
• 2 large eggs
• 1 ripe banana, mashed
• 1/3 cup maple syrup, plus more for drizzling
• 2 tsp vanilla extract
• 1 1/2 cups blackberries, chopped

Instructions 

1. Preheat your oven to 350 degrees.
2. Coat the inside of an 8×8 baking pan with butter, oil or cooking spray.
3. Mix your dry ingredients (oats, baking powder, salt, cinnamon, chia/flax seeds).
4. In a separate bowl, mix your wet ingredients – milk, yogurt, eggs, mashed banana, maple syrup, and vanilla extract.
5. Add the wet ingredients to the dry ingredients, and gently fold in 1 cup of the chopped blackberries, reserving the remaining 1/2 cup for topping.
6. Pour the batter into the dish, then add the ½ cup of sliced blackberries as a topping.
7. Bake for 40-45 minutes, until the oatmeal bake is tender and moisture has been absorbed.
8. Let cool and drizzle with maple syrup, cinnamon, brown sugar, and/or chocolate chips, if desired

Notes

Storage: Store in a covered tuppeware in the fridge for up to 4-5 days, or in the freezer for up to 3 months. 

Equipment

1 8×8 pan

Nutrition

Serving: 1Calories: 167kcalCarbohydrates: 28gProtein: 6gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 38mgSodium: 167mgPotassium: 245mgFiber: 4gSugar: 12gVitamin A: 172IUVitamin C: 6mgCalcium: 128mgIron: 1mg

Did you make this recipe?Let us know how it was!