This berry baked oatmeal with almonds is a soft, sliceable berry oatmeal bake made with rolled oats, mixed berries, warm cinnamon, and crunchy almonds. This berry almond oatmeal recipe works as a mixed berry baked oatmeal for meal prep and also as baked oatmeal with raspberries and almonds or baked oatmeal with cherries and almonds, depending on your fruit choice. You get tender oats, juicy pockets of fruit, and golden edges that hold their shape.
The ratio makes this baked oatmeal set like a cake without turning dry. Two cups of rolled oats absorb exactly two cups of milk, and one egg binds everything into a firm but soft berry oatmeal slice.
Baking powder gives lift, yet the structure still comes from the oats. That balance matters. I tested it with less liquid once, and the center felt tight instead of custardy.
Cinnamon builds warmth without overpowering the fruit. Salt sharpens the flavor, even in a sweet mixed berry oatmeal bake.
What You’ll Need
Old fashioned rolled oats give chew and body. Quick oats turn pasty, and steel cut oats stay hard. For cookie lovers, the texture reminds me slightly of Oatmeal Chocolate Chip Cookies, but softer and spoonable.
Milk hydrates the oats and creates a custard as it bakes. Almond milk keeps it light, oat milk makes it creamy, and dairy milk gives richness. I often use almond milk for a baked oatmeal with almonds to echo the nut flavor.
Egg holds the structure. Maple syrup sweetens with depth, while honey adds floral notes. Melted coconut oil brings moisture and subtle aroma. Butter works too and adds a round finish.
Key Ingredient Spotlight: The Berries
Mixed berries carry this berry oatmeal bake. Blueberries burst gently, raspberries melt into pockets, and blackberries add slight tang. Fresh or frozen both work, and frozen berries go straight in without thawing.
Raspberries create a softer baked oatmeal with berries, almost jammy in spots. Cherries make a deeper baked oatmeal with cherries and almonds, with a firmer bite. I like that contrast.
If you want a chocolate note with berries, a spoon of cocoa in the base shifts it closer to Brownie Batter Oatmeal territory. Just a thought from testing.
How To Make It
Heat the oven to 375°F and grease an 8×8 dish well. Oats stick if you skip this step. I press a bit of oil into the corners with a paper towel.
Stir oats, baking powder, cinnamon, and salt in one bowl. Whisk milk, egg, syrup, oil, and vanilla in another. Pour wet over dry and stir until every oat looks coated.
Fold in berries and sliced almonds gently. Spread the mixture evenly and scatter a few berries and almonds on top. That top layer turns golden and crisp.
The center should feel firm when you press lightly. The edges turn lightly golden, and the middle stops wobbling. A knife inserted in the center comes out mostly clean.
Underdone oatmeal looks glossy in the center. Overbaked oatmeal pulls away too much from the sides and feels dry. I trust the gentle press test most.
Troubleshooting
If the bake feels too wet, you likely used extra fruit or too much milk. Measure carefully next time. If it feels dry, reduce baking time by five minutes.
If the top browns too fast, cover loosely with foil. If the berries sink, stir the mixture once more before baking to redistribute them.
Ways To Change It
Add mashed banana for extra moisture and sweetness. Stir in chia or flax for a thicker slice and more fiber. A pinch of nutmeg deepens the spice.
Swap berries for cranberries and you get a bright version similar in spirit to Easy Cranberry Oatmeal Bars Recipe. Lemon zest creates a fresh baked oatmeal with berries that pairs well with spring mornings.
For a dessert style twist, drizzle melted dark chocolate on cooled squares, inspired by Healthy Dark Chocolate Oatmeal Cups. The contrast works beautifully.
Practical Tips & Storage
Store this berry almond oatmeal recipe covered at room temperature for one day. Keep it in the fridge up to five days. The texture firms as it chills.
Freeze individual squares wrapped tightly for up to two months. Reheat in the microwave for 30 to 60 seconds. Warm slices soften and release more aroma.
Use certified gluten free oats if needed. Let the bake cool at least ten minutes before slicing so it sets cleanly.
Use a metal pan for slightly crisper edges. Glass pans hold moisture and give a softer center. Both work, just different results.
How To Serve It
Serve warm with yogurt and extra berries. Add almond butter for richness. Pair a square with coffee for a steady breakfast.
I sometimes crumble leftovers over yogurt like granola. On weekends, I serve it beside Chewy Lemon Oatmeal Cookies for a citrus contrast.
Save This Recipe
Save this mixed berry oatmeal bake to your breakfast or meal prep board so you can bake it anytime. Share in the comments how your berry oatmeal turned out or which fruit combination you tried. I read every note and I love seeing your versions.
Berry Almond Oatmeal Bake
This cozy berry baked oatmeal with almonds is packed with juicy fruit and hearty oats for a satisfying breakfast. Made as a wholesome berry oatmeal bake, it combines tender oats, crunchy almonds, and bursts of berries in every slice. Inspired by both baked oatmeal with raspberries and almonds and baked oatmeal with cherries and almonds, this recipe works beautifully with your favorite fruit. The result is a soft, sliceable mixed berry baked oatmeal that also doubles as a flavorful mixed berry oatmeal bake for meal prep. Serve this baked oatmeal with berries warm from the oven as a nourishing berry almond oatmeal recipe, or reheat squares during the week for an easy breakfast option.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking powder
- 1½ teaspoons cinnamon
- ¼ teaspoon salt
- 2 cups milk of choice (such as almond or oat milk)
- 1 large egg
- ⅓ cup pure maple syrup or honey
- 2 tablespoons melted coconut oil or butter
- 2 teaspoons vanilla extract
- 1½ cups mixed berries (fresh or frozen – blueberries, blackberries, raspberries)
- ¼ cup sliced almonds (plus more for topping)
- Optional add-ins:
- ½ mashed banana
- 2 tablespoons chia seeds or ground flax
- Pinch of nutmeg
Instructions
- PREHEAT THE OVEN: Set the oven to 375°F (190°C) and grease an 8x8-inch baking dish or a similarly sized pan to prevent sticking.
- MIX THE DRY INGREDIENTS: In a large mixing bowl, stir together the rolled oats, baking powder, cinnamon, and salt until evenly combined.
- WHISK THE WET INGREDIENTS: In a separate bowl or large measuring cup, whisk the milk, egg, maple syrup or honey, melted coconut oil or butter, and vanilla extract until smooth.
- COMBINE THE MIXTURES: Pour the wet mixture over the dry ingredients and stir until well incorporated. If using, fold in the mashed banana, chia seeds or flax, and a pinch of nutmeg.
- ADD BERRIES AND ALMONDS: Gently fold in the mixed berries and sliced almonds, being careful not to overmix if using delicate fresh berries.
- POUR INTO THE BAKING DISH: Transfer the oat mixture to the prepared baking dish, spreading it evenly. Sprinkle a few extra berries and sliced almonds on top for texture and visual appeal.
- BAKE UNTIL SET: Place the dish in the oven and bake for 35 to 40 minutes, or until the top is lightly golden and the center is firm to the touch.
- COOL AND SERVE: Allow the oatmeal bake to cool slightly before slicing. Serve warm, at room temperature, or chilled from the refrigerator.
Notes
This oatmeal bake stores well in the fridge for up to 5 days and can be reheated in the microwave or oven. Frozen berries do not need to be thawed before baking. Use certified gluten-free oats if needed.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 433Total Fat 15gSaturated Fat 5gUnsaturated Fat 10gCholesterol 28mgSodium 192mgCarbohydrates 64gFiber 11gSugar 11gProtein 14g
