Alright baked oatmeal lovers, I’m dropping a brand new one that’s full of summer flavors to get you excited for a brand new season. This triple berries and cream baked oatmeal recipe is naturally sweetened and has bursts of fresh blueberries, raspberries and strawberries in every bite.
You know I had to jazz this berry baked oatmeal up even more, so I added both shredded coconut and creamy coconut milk to the batter to take your morning on a tropical berry vacation (and to give it a boost of healthy fats).
It’s kiddo and adult approved and perfect to meal prep for busy weeks. You’re going to LOVE this one!
Ingredients in this beautiful berries and cream baked oatmeal
We’re tripling the berries and adding a touch of coconut flavor to make the best berry baked oatmeal you’ll ever have. It’s naturally sweetened and filled with flavor! Here’s what you’ll need to make it:
Make this berry baked oatmeal vegan
Feel free to sub 2 flax eggs for the eggs in this recipe: 2 tablespoons flaxseed meal + 6 tablespoons water. It should work fine, but I haven’t tested to be certain. Let me know if you try it in the comments!
Let’s chat milk substitutes
Out of light coconut milk? No problem! Here’s what I can suggest for a swap:
- For a dairy free milk alternative: I suggest adding 1-2 tablespoons of melted coconut oil or butter to the pan to account for the fat loss. The coconut milk adds a creamy texture to the oatmeal bake.
- For dairy milk: you can sub 1:1, so you’ll need 1 ¾ cup milk total.
- For full fat coconut milk: I do not recommend using full fat coconut milk unless you heat it up a bit first to make it nice and creamy. Full fat coconut milk tends to be clumpy, so I recommend warming until no clumps exist and then using room temperature ingredients in the recipe.
Can I use steel cut or quick oats?
I would not recommend using steel cut oats in this recipe as the texture will be much different. Rolled oats keep the berries and cream baked oatmeal light and fluffy, but I think quick oats would work okay. You may need to use a bit more if you’re trying this recipe with quick oats.
What about frozen berries?
If you have a bag of frozen mixed berries in your freezer you can also use those in this berry baked oatmeal recipe! Simply follow the recipe as-is but note that the frozen berries may dye parts of the baked oatmeal a berry color. It will still taste delicious!
Berry baked oatmeal cups in 3 easy steps
Yes, this easy triple berry baked oatmeal recipe can be made into portable oatmeal cups! Here’s how to do it:
- Prep your pan. Add muffin liners to a muffin tin and spray with cooking spray to prevent sticking.
- Divide the batter. Divide the berry oatmeal bake batter into the muffin tin — you should get around 10-12 oatmeal cups.
- Bake & serve. Bake for 20-25 minutes until the oatmeal cups are set and a little golden brown and enjoy!
- To store: be sure the berry oatmeal bake has completely cooled, and then cover the pan with tinfoil before transferring it to the refrigerator. It will stay good covered in the refrigerator for 4-5 days. You can also store individual slices in airtight containers for ease.
- To reheat: you can reheat individual slices in the microwave for 30-60 seconds.
How to freeze baked oatmeal
- To freeze: once the berries and cream baked oatmeal has completely cooled, cut it into 6 squares/slices and wrap each square in plastic wrap and tinfoil. You can also freeze the entire baked oatmeal for later by wrapping it well and placing it in the freezer.
- To reheat: when you’re ready to eat it, place the unwrapped frozen square of baked oatmeal on a microwave safe dish and microwave it at 30 second intervals for 1-2 minutes. To reheat the entire baked oatmeal, simply reheat it in the oven for 20-25 minutes at 350 degrees F while it’s covered with tinfoil.
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I hope you love this beautiful triple berries and cream baked oatmeal recipe! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Triple Berries & Cream Baked Oatmeal
Wonderful triple berries and cream baked oatmeal made with strawberries, blueberries & raspberries and naturally sweetened with a bit of pure maple syrup. This easy berry baked oatmeal recipe packs healthy fats from creamy coconut milk and is the perfect way to use up fresh berries!
- Wet ingredients:
- 2 eggs
- ¼ cup pure maple syrup
- 1 (15 ounce) can light coconut milk*
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
- Dry ingredients:
- 2 cups old fashioned rolled oats, gluten free if desired
- ¼ cup unsweetened shredded coconut
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup hulled and halved strawberries (or sub diced strawberries)
- ¾ cup blueberries
- ½ cup raspberries (or sub blackberries)
- ¼ cup sliced raw almonds (not slivered)
- ¼ cup unsweetened shredded coconut
Preheat the oven to 350 degrees F. Grease a 9×9 inch pan with oil or nonstick cooking spray and set aside.
In a large bowl, whisk together the eggs, pure maple syrup, coconut milk and vanilla and almond extract.
Add the dry ingredients to the bowl with the wet ingredients: oats, shredded coconut, baking powder and salt. Mix until combined, then stir in half of the mixed berries.
Pour mixture into the prepared pan and smooth top. Sprinkle the remaining half of the berries on top. Sprinkle the top with sliced almonds and shredded coconut, if using. Bake for 35-45 minutes or until the edges are slightly golden brown and the center is set. Remove from the oven, allow to cool for 10 minutes, then cut into 6 slices and serve.
Milk substitutes: Feel free to use another milk in place of the coconut milk; however if you use almond milk or any dairy free milk, I do suggest adding 1-2 tablespoons of melted coconut oil or butter to the pan to account for the fat loss. The coconut milk adds a creamy texture to the milk. If you use dairy milk, you can sub 1:1. You’ll need 1 ¾ cup milk total.
I do not recommend using full fat coconut milk unless you heat it up a bit first to make it nice and creamy. Full fat coconut milk tends to be clumpy, so I recommend warming until no clumps exist and then using room temperature ingredients in the recipe.
To make vegan: feel free to sub 2 flax eggs for the eggs in this recipe: 2 tablespoons flaxseed meal + 6 tablespoons water. It should work fine, but I haven’t tested to be certain.
Servings: 6 servings
Serving size: 1 slice
Saturated fat: 5.7g
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats