Baked Oatmeal with Mixed Berries
This is a make-ahead breakfast everyone can get behind. I usually make it before or after dinner, let it cool, cover it with foil, and pop it in the fridge until morning. Of course, you can make it same-day. It keeps well in the refrigerator for 3-4 days.
I like it best with berries (frozen or fresh), but have also made it with a jumbled layer of frozen sliced peaches and it was lovely. I've made it with and without the topping, too. This recipe takes really well to tweaks: swap out the type of sugar or milk, use a different fruit or nut, try flax in place of eggs...make it yours!
- 1 1/2 cup old fashioned oats
- 2 tablespoons light brown sugar
- 1 ½ cup whole milk (or milk of choice)
- 1 egg, lightly beaten
- 1 ½ teaspoons vanilla extract
- Pinch of salt
- 2 cups frozen or fresh berries (or fruit of choice)
- 1/4 cup old fashioned oats
- 1/4 cup slivered almonds
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter, melted and cooled slightly
- Pinch of salt
Preheat the oven to 350F. Grease an 8-inch square baking dish with swipe of neutral oil or butter. In a large bowl (or directly into the baking dish), stir oats, sugar, salt together to combine. Add milk, egg, and vanilla extract and mix to incorporate. Pour wet mixture into baking dish, if necessary. Measure fruit and set aside.
To make the topping, use your hands or a wooden spoon to mix all ingredients together in a small bowl, until well combined
Add ¾ of the fruit to the oatmeal mixture in the baking dish and give a quick stir. Top generously with crumble mixture. Sprinkle remaining ¼ fruit over the topping. (Or skip this step and add all fruit to oats.)
Bake until just set and golden on top, about 35 minutes. Let cool slightly before serving.
I like to serve this with a small scoop of plain, full-fat Greek yogurt but it’s also great on it’s own.