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berry baked oatmeal in a baking dish with a slice cut out

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!
Course Breakfast, Dairy Free, Gluten Free, Vegetarian
Cuisine American
Keyword berries and cream baked oatmeal, berry baked oatmeal
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings
Calories 244cal
Author Monique Volz of AmbitiousKitchen.com


  • 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
  • Mix-ins:
  • ¾ cup hulled and halved strawberries (or sub diced strawberries)
  • ¾ cup blueberries
  • ½ cup raspberries (or sub blackberries)
  • Optional:
  • ¼ cup sliced raw almonds (not slivered)
  • ¼ cup unsweetened shredded coconut


  • 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.


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.


Serving: 1slice | Calories: 244cal | Carbohydrates: 33.4g | Protein: 5.9g | Fat: 9.4g | Saturated Fat: 5.7g | Fiber: 4.7g | Sugar: 14g