A simple berry oatmeal breakfast bake full of oats and nutritious fruit perfect to make ahead for busy weekday mornings, or to enjoy fresh out of the oven on those slow weekend mornings that are few and far between.

I received Love Grown Super Oats as part of an ongoing partnership.  I was not compensated for my time, and the opinions and recipe are my own! 🙂

Happy Friday, friends!

I am officially in school mode.  The weather has cooled down a bit here in Denver, and the crisp morning air is pretty refreshing.  While I LOVE summertime, the chilly weather is a nice change of pace.  It was 48 degrees when I went for my run yesterday morning!  While that temp is great for running, I was a tad chilly the rest of the day.  Time to get out the sweaters…

Anyways, I’m getting through the hustle and bustle of school by prepping and planning (two of my FAV things to do).  I made this Berry Oatmeal Breakfast Bake to have for quick and easy breakfasts.  The way this breakfast bake works for me is that I cook it up on Sunday, portion it out into smaller containers and then Brian and I have grab and go morning meals Monday through Friday.  PERFECTION!

Since I’m totally in school mode, I’ve been thinking a lot about when I actually used to go to school in a classroom (I’m a distance student).  Remember on the first day of school when the teacher would go around the classroom and have everyone share some fun facts about themselves?  I feel like most people DREADED those “icebreakers”, but to be honest I thought they were pretty fun.  I really enjoy hearing other people’s stories, and I liked sharing things about myself that may not typically come up in conversation, ya know?

Well, in the spirit of “back to school” I’m going to attempt to conjure up 10 fun facts about me that go beyond the recipes and the workouts here on the blog.

And as a favor:  I’d love to learn some fun facts about all of you in the comments section!

• I was born in Grand Rapids, MI but grew up in Fort Wayne, IN.
• In high school I was part of our competitive show choir (yep, just like Glee!) all four years.
• In school my worst subject was PE…ha! Yeah, I’m not that great at sports and in my school it was more about the sports rather than just moving and loving your body.
• Six of my best friends and I started a singing group in high school and we performed around Fort Wayne.

• As a child I was in LOVE with the show ER, so naturally I thought I wanted to be a doctor. Eventually, I realized I wanted to act like a doctor on a TV show rather than actually become one.
• I love scary movies, gory tv shows, medical dramas, and things with all the blood and guts, but when it comes to real life I get queazy just THINKING about someone undergoing surgery, an injury, or anything of that nature. (hence why I would not make a good doctor…)

• Remember how I said I wasn’t so great at sports ^^ my first ever email address was
• SoccerGirlTara@aol.com…
• I want to publish a book someday, possibly a cookbook…lots of ideas.
• I broke my arm when I was 12 while riding an electric scooter.
• I ADORE eating warm oatmeal for breakfast, especially on cool and crisp fall mornings. (I also love smoothies 😉 )

When Brian and I first met, he wasn’t much of an oatmeal person.  Actually, he wasn’t much of a breakfast person (gasp!).  Both of those facts quickly changed, and the previous non-oatmeal lover loves this breakfast 🙂

This Berry Oatmeal Breakfast bake is a hearty and satisfying way to start your day…the ability to make it ahead for busy mornings is a bonus.

If you try this Berry Oatmeal Breakfast Bake recipe, snap a pic and share it on Instagram tagging #trebleinthekitchen so I can see!

Berry Oatmeal Breakfast Bake

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• Author: Tara | Treble in the Kitchen
• Total Time: 1 hour
• Yield: 8 servings 1x

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Description

A simple berry oatmeal breakfast bake full of oats and nutritious fruit perfect to make ahead for busy weekday mornings, or to enjoy fresh out of the oven on those slow weekend mornings that are few and far between.

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Ingredients

Scale 1x2x3x

• 1/2 cup roughly chopped raw walnuts
• 2 cups rolled oats
• 1/2 cup Love Grown Super Oats*
• 1 Tbsp cinnamon
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp nutmeg
• 1 3/4 cup unsweetened almond milk (original or vanilla will work, or use any milk you prefer)**
• 1/3 cup pure maple syrup
• 2 eggs***
• 2 tsp vanilla extract
• 2 cups fruit (I like 1 cup of blueberries and 1 cup of strawberries cut into halves)
• 1 banana, sliced

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Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Toast the walnuts on a rimmed baking sheet for about 5 minutes, or until fragrant. Remove from the oven and set aside.
3. Put a small amount of coconut oil onto a paper towel and rub it along the bottom and sides of a square glass baking dish.
4. In a large bowl, combine the oats, super oats, nuts, cinnamon, baking powder, salt, and nutmeg.
5. In a separate bowl, combine the almond milk, maple syrup, egg, and vanilla extract.
6. Pour the wet mixture over the oatmeal mixture and stir until combined.
7. Place the banana slices and berries along the bottom of the baking dish.
8. Pour the oatmeal mixture over the berries.
9. Bake 40-45 minutes, or until golden brown.
10. Serve warm or allow to cool thoroughly before storing for use later in the week.**

Notes

*can sub regular oats for half cup of Super Oats
**almond milk is typically low FODMAP in a 1 cup serving.
***can sub 2 flax eggs to make this dish vegan

You can make this entire dish ahead of time (including baking it) and then reheat it when ready to serve by placing foil over the entire dish and heating at 375 for about 20 minutes, or until the center is warm.

If you are following a low FODMAP diet, be cautious with the serving size. 1/2 cup of oats is considered low FODMAP, so please pay attention to how you feel when consuming this breakfast bake.
This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: breakfast, casserole, make ahead, gluten free, grain free, low fodmap, vegetarian
• Cuisine: breakfast

Nutrition

• Serving Size: 1 serving
• Calories: 294
• Sugar: 14 g
• Sodium: 115 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Carbohydrates: 47 mg
• Fiber: 6 g
• Protein: 10 g
• Cholesterol: 47 mg

Looking for more delicious ways to start the day?

Subtly Sweet Morning Glory Oats

Egg White Banana Oats

Easy Breakfast Casserole

Coconut Flour Pancakes

Questions of the Day:

• Share a fun fact (or 2 or 10) with me down below!
• Did you enjoy the ice breakers at the start of school, or am I alone on that one?
• What was your first ever e-mail address?