Alright, baked oatmeal lovers, I’m re-sharing a reader fav that’s full of bright flavors to get you excited for warmer weather. This triple berry 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 baked berry 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 for brunch! Your fam is going to LOVE this one.
Ingredients in this beautiful berry baked oatmeal
We’re tripling the berries and adding a touch of coconut flavor to make the best berries & cream baked oatmeal you’ll ever have. It’s naturally sweetened and filled with flavor! Here’s what you’ll need to make it:
- Wet ingredients: we’re using eggs, a little pure maple syrup to sweeten, light canned coconut milk, vanilla & almond extract.
- Dry ingredients: you’ll need rolled oats (gluten-free if you’d like), unsweetened shredded coconut, baking powder and salt.
- Mix-ins: it’s a berry party! This baked berry oatmeal recipe has strawberries, blueberries, and raspberries.
- Toppings: I also love adding sliced raw almonds and some more shredded coconut before baking, but these are optional. Mini chocolate chips would also be delicious!
Make this berry baked oatmeal vegan
Feel free to substitute 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 it to be certain. Let me know if you try it in the comments! Get all of my tips for making flax eggs here.
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 cups of 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 it 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 thaw the berries, drain the liquid, and follow the recipe as-is.
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!
Storing tips
- 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 fridge 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 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.
Our fav tools for making berry baked oatmeal
- Mixing bowls
- Wooden spoon
- 9×9 inch baking dish (you can also use an 11×7 inch baking pan that’s pictured)
- Serving spatula
- Meal prep containers
Check out all of our favorite kitchen essentials here.
Try these other delicious oatmeal recipes
- Orange Creamsicle Baked Oatmeal
- The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
- Lemon Poppy Seed Blueberry Baked Oatmeal
- Vanilla Brown Butter Pear Baked Oatmeal
- Almond Butter Peach Blueberry Oatmeal Cups
Get all of our delicious oatmeal recipes here!
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!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Triple Berries & Cream Baked Oatmeal
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 sub diced strawberries)
- ¾ cup blueberries
- ½ cup raspberries (or sub blackberries)
- Optional:
- ¼ cup (21 grams) sliced raw almonds (not slivered)
- ¼ cup (21 grams) unsweetened shredded coconut
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x9 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.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on May 12th, 2021, republished on May 3rd, 2022, republished on May 22nd, 2023, and republished on May 4th, 2026.
This was an absolutely delicious recipe! It was also simple to make and made my kitchen fragrant.
So happy to hear that!
Hi, this recipe looks great. How many servings are recommended? Thanks for sharing.
Hi! This makes 6 servings.
Can you use a rectangular 1.9 Qt Baking dish for this recipe?
That should work!
Do you have to cook the entire baked oatmeal before freezing the entire baked oatmeal or can you freeze the entire baked oatmeal uncooked for later use? If so, what would be the baking time and temperature for this uncooked baked oatmeal straight from the freezer?
I’d recommend cooking the baked oatmeal before freezing.
I love this recipe so much! I make it for my family every week, it makes breakfast so easy and nutritious. I add chia seeds and hemp seeds to the recipe for a little extra hidden nutrition. Truly so delish, it’s a staple in our house!
One of our fav breakfasts, too!
In the photo of the slice of the oatmeal bake- above the “favorite tools we use” — What did you drizzle on the oatmeal slice? The coconut milk by itself?
Yes! A little extra on top 🙂
Delicious! I’m wondering if anyone has tried adding protein powder to the recipe?
I haven’t tested it, but I saw that another reader had success with 1 1/2 cups oats and 1/2 cup protein powder. Let me know if you decide to experiment!
I have made a number of baked oatmeal recipes. This is by far – the ABSOLUTE BEST! I made it exactly as written (my berry combo: red and black raspberries and strawberries – that’s what I had)- including adding the coconut and almonds on top. I served it for brunch with chicken/apple/gouda sausage – which I would do exactly the same way again. My husband asked if he could have some of the leftovers for dessert – heated a bit and alamode!
Love that! Perfect brunch (and even dessert!)
This was so delicious and I will definitely be making again! I usually eat my oatmeal in the morning without any added sweeteners so I opted to just use 1 tablespoon of maple syrup. Also, I only had slivered almonds so that is what I used as well as I did strawberries, raspberries, blueberries, and blackberries. I think it really helps the sweeter your berries are! I use the “sweetest patch” blackberries and they were so delicious. But I think what really makes this recipe is the almond extract and the coconut milk. The smell is so wonderful and it really takes breakfast to the next level! Thanks so much for the wonderful recipe.
Perfect! So glad you loved this one!
So yummy! I added chia seeds and hemp seeds for extra protein and fiber 🙂
Perfection!!
So yummy! I had to add in a little almond milk because my coconut milk can was only 13 oz, nonetheless it was delicious and i love the coconut flavor, i also did walnuts instead of almonds for the topping
Perfect! Glad you enjoyed!
This is such a wonderful breakfast! I have been making it on repeat for a couple of months now, just added peaches in this batch and it is divine. I find it gets better each time I make it. Not sure if it’s just me, but this has a very runny consistency right after you combine all of the ingredients. To offset this, I let it sit about 5 minutes before pouring into the pan. I also add a 1/4 cup of chia seeds. They absorb moisture and add great additional nutrients. I cut them after completely cooled, wrap in parchment paper, then put in an airtight container. They are great for early tee times! Thanks for the recipe.
Love this!!! I made mine into 4 servings for a more filling breakfast. I did 1 1/2 c oats and 1/2 c Just Ingredients Just Plain protein powder and it is SOOOO GOOD!!! I’m so excited to have this new, easy and healthy breakfast!
Perfect!! Such a great way to wake up!
We make this on repeat in our house! It is SO good. Baby + Toddler + adult approved!! We normally use mixed berries frozen fruit and it does add a little bit to the cook time. Go make this asap!
Perfect! Such a great breakfast for everyone 🙂
Delicious, creamy, and perfectly sweet. We loved this!
I love this recipe and I was surprised that my toddler loved it. I now make the recipe without the sliced almonds so she can eat it. I’ve even made it with frozen berries and it’s worked great. I did try them as muffins/ oat cups and I didn’t love them as much as the baked oatmeal. They are pretty soft so I ended up needing a fork to eat them anyway. This will definitely still be in rotation. I just wanted to sure that in case anyway was wondering about muffins.
So glad this one’s a hit! And noted on the muffins here, too.
I don’t usually leave comments but I had to on this one; it’s absolutely amazing! So easy to make, so delicious to eat! I use a 500g bag of frozen mixed berries and mix them with a pinch of flour before adding them to the batter. I also omit the shredded coconut in favour of adding ~1/4 cup extra rolled oats. I usually use an 8×8 pan and simply bake for a bit longer (~50 mins).
This is my favourite make ahead breakfast, so thank you for this recipe!
Ah yay! This makes me SO happy to hear, thank you for sharing your comment, it means the world to me ❤️
Simply amazing and can’t wait to try it but can
I used mixed berries that are frozen?
Thanks so much
Absolutely! Hope you love this recipe 🙂
Made this exactly as written. It was delicious. The texture and flavor was so good. I’ve been eating it warmed up all week. The almond extract adds an amazing flavor. Do not skip.
Ah thank you so much for sharing, Alisha. Glad you are loving this oatmeal as much as I do!
This recipe looks delicious! Can I use frozen berries?
Sure!
Making with strawberries, blueberries, and rhubarb this week! Also, using a 12 Oz can of low-fat evaporated milk plus a little unsweetened almond milk in place of coconut milk. For eggs, using half real egg and half flax egg. Will let you know how it goes!
Hope it turns out great!
Can I substitute something for the Maple syrup?
Could I sub the coconut and use diced cauliflower? Really looking for a riced cauliflower oatmeal bake recipe
My absolute favorite Ambitious Kitchen’s recipe! I made this for the first time last year and I’ve made it countless times since. I’ll often mix up the fruit – my favorite combination is cherries and chocolate chips (keeping the rest of the recipe as is). I’ll also make this with just blueberries or just strawberries if those are all I have available. It’s amazing every time and a hit with my husband too!
can i prep this ahead of time, let it sit in the fridge overnight (uncooked), and bake it the next morning?
I make this recipe at least 1x a week, my 18 month old devours the entire pan in 3 days! It’s always a crowd pleaser when we have guests too and it’s sooo easy to throw together, I still get to enjoy the company. THANK YOU so much for creating these healthy, tasty & easy recipes to make!
Excellent! I am so glad that you and your family are loving this recipe, Kate 🙂❤️
Today I made the Triple berries & cream baked oatmeal! I did it as said but used my Silk unsweetened vanilla coconut milk! It turned out great and I will be enjoying some for breakfast tomorrow! I even passed the recipe to 2 others!!
YUM!! A new breakfast freezer staple for me. I added some pecans for a crunch & I did sub the canned coconut milk for oatmilk.. also used frozen berries – & it still turned out great! Put them in the freezer and warm them up for 2 minutes when you’re ready to eat!
So happy to hear that, Jourdan! Great call to freeze some for later 🙂 Thanks so much for taking the time to leave a review.
Made this for Mother’s Day weekend and really enjoyed it! Had to make adjustments just because we didn’t have certain things on hand – used an 8×8 pan and 45 minutes worked great. Didn’t have almond extract on hand so used orange zest instead. Also didn’t have raspberries so just upped the blueberry and strawberry amounts. Great flavor and texture and will absolutely save this recipe to make again in the future! Ate alongside crispy thick cut bacon and would highly recommend this combo 🙂 Grateful for this site with having to cut out all dairy while breastfeeding and still wanting to enjoy yummy baked things!
Thanks so much for sharing this review, Sarah! All those substitutions sound great 🙂 And I’m SO glad you’re finding the site helpful!
This looks amazing! I’ve recently been on the hunt for low sodium recipes. Five years of chemo does not do the liver good apparently, haha.
Glad you found this one ❤️ Can’t wait to hear what you think of it!
Tasty!! I used frozen cherries for the fruit. So delish with the almond extract.
Oooh that sounds incredible! Thanks for the idea, I need to try it 🙂
used almond milk with the recommended melted coconut oil . unfortunately after 75 minutes the oatmeal was still mush.
Oh no, I’m sorry to hear that! Sounds like something went wrong, because it should definitely set up. Did you change anything else about the recipe? Or maybe forget the eggs?
I have made every single one of her baked oatmeals and this is by far my FAVORITE. Truly flawless flavor. The perfect quick breakfast for busy mornings and keeps me full until lunch. Adding the almonds made this dish absolutely divine 😍
I made this with whole milk and it came out great. I didn’t use Monique’s suggestion to add in some extra coconut oil, since I was using a richer milk already.