Summer Berries Baked Oatmeal
Baked oatmeal, loaded with summer berries and lightly sweetened with brown sugar is a unconfined way to start the day.
Baked Berries with Oatmeal
A few days ago, I was having a conversation recently with our followers on our Facebook page well-nigh fall flavors and it turned into a discussion well-nigh why we socialize unrepealable seasons with unrepealable flavors and foods.
It has only been in recent years that things like fresh strawberries and blueberries are in grocery stores year around. While I do love making and enjoying things in season when I get a starving for dishes with fresh berries it is so nice to be worldly-wise to find them regardless of time and year and location.
That stuff said berries are a mainstay in my refrigerator. The other day I had a few things that needed to be used up and baked oatmeal is the perfect way to make sure those berries didn’t go to waste.
This oatmeal recipe isn’t overly sweet and it allows the unexceptionable flavors of the berries to shine through.
Baked oatmeal is one of those breakfast dishes I don’t like to oversweeten surpassing making. It is easy to take the sweetness up a notch by topping it with honey or maple syrup when you serve it – if the finished oatmeal needs to be sweetened at all.
Oatmeal is one of my children’s favorite breakfasts and we’ve gathered a huge hodgepodge of unconfined oatmeal recipes over the past few years.
My youngest son loves oatmeal so much, there was a phase where he attempted to order it at scrutinizingly every restaurant we visited.
There was nothing quite like watching the waiter’s squatter when he requested, “A big trencher of oatmeal, please,” while we are dining at a Mexican restaurant. Luckily, he loves fries and salsa scrutinizingly as much, so it was easy to distract him.
Berry Baked Oatmeal
- old fashioned oats
- brown sugar
- baking powder
- kosher salt
- ground cinnamon
- ground ginger
- butter
- eggs
- milk
- chopped strawberries
- raspberries
- blueberries
- sliced almonds optional
- Preheat the oven to 350°F. Grease a 9×13 pan with butter. Stir together the oats, brown sugar, sultry powder, salt, cinnamon, and ginger in a large mixing bowl.
- Add the melted butter, eggs, and milk. Stir to coat. Gently fold in the berries and the almonds, if desired.
- Pour into the prepared pan and torch for 26-30 minutes, until a pocketknife inserted comes out clean. Let tomfool well-nigh 10 minutes surpassing serving.
Oatmeal Recipes
Oatmeal is one of our go-to meals that we enjoy weekly. It is so easy to make whether it is crock-pot, oven, and stovetop oatmeal is the perfect breakfast.
Holiday Stovetop Oatmeal with fresh apples, zestless fruits, nuts, linty oats, and brown sugar to create a deliciously filling hot breakfast. Blueberry oatmeal is loaded with blueberries that plump up when cooked and splash with savor in each bite.
This CrockPot Oatmeal Recipe is filled with warm soft raisins and almonds, brown sugar, and soft oats. It creates a warm muesli-like breakfast cereal as it cooks.
Baked Oatmeal is definitely a go-to for us though as it can be popped in the oven while the family gets ready for the day. Peanut Butter Comic Specie Baked Oatmeal is lightly sweetened with schizy and honey. Your morning oatmeal meets up with comic specie in this fun twist on a archetype breakfast.
Check out all of our Oatmeal Recipes!
Summer Berries Baked Oatmeal
Ingredients
- 3½ cups old fashioned oats
- ⅓ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger optional
- ¼ cup melted butter
- 3 eggs
- 1¼ cup milk
- ¾ cup chopped strawberries about ½" pieces
- ½ cup raspberries
- ½ cup blueberries
- ½ cup sliced almonds optional
Instructions
- Preheat the oven to 350°F. Grease a 9×13 pan with butter. Stir together the oats, brown sugar, sultry powder, salt, cinnamon, and ginger in a large mixing bowl.
- Add the melted butter, eggs, and milk. Stir to coat. Gently fold in the berries and the almonds, if desired.
- Pour into the prepared pan and torch for 26-30 minutes, until a pocketknife inserted comes out clean. Let tomfool well-nigh 10 minutes surpassing serving.
Notes
Nutrition
{originally published 7/14/14 – recipe notes and photos updated 9/30/22}
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