Berry Oatmeal Breakfast Bake was originally published in August 2016. Photos and recipe were updated in June 2022.

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 prep everything and put it in the baking dish on Sunday, then cook it up on Monday morning so it is ready to go as soon as we get the girls up. We then have breakfast ready (this can be eaten hot or cold) for a few days.

Ingredients in Berry Oatmeal Breakfast Bake

Bananas: Bananas act as a natural sweetener for these muffins. They contain potassium and magnesium, which are necessary nutrients for the body.

Eggs: Eggs act as a binder in this baked oatmeal recipe. They also contain protein and many nutrients that are great for brain health and development like choline.

Peanut butter: Peanuts is filled with monounsaturated fatty acids. This is also a common food allergen, so if you are feeding this to a baby, it’s a great and easy way to introduce this allergen.

Maple syrup: Maple syrup is a natural sweetener used in this oatmeal breakfast bake.

Milk: I prefer to use unsweetened soy milk, but you can use whatever milk your family has on hand.

Avocado oil: This is a neutral cooking oil without much flavor that adds to the overall texture of this oatmeal bake. Avocado oil is also a source of healthy fats and antioxidants.

Unsweetened applesauce: Applesauce acts as a binder and also helps keep this oatmeal bake soft and moist. Applesauce is another source of antioxidants.

Vanilla extract: Vanilla extract adds a creaminess and warmth to this recipe.

Rolled oats (or quick oats): Oats can be gluten free if necessary for this recipe. They are naturally rich in a fiber called beta glucan, that is linked with healthy cholesterol levels and heart health.

Chia seeds: Chia seeds are rich in omega 3 fatty acids, which may help reduce inflammation in the body. They also contain a good amount of fiber, making them great for digestive health.

Hemp seeds: Hemp seeds are little nutrition powerhouses. They contain plant protein, healthy fats and nutrients like Vitamin E, phosphorus, potassium, magnesium, sulfur, calcium, iron and zinc.

Berries: Berries give this dish a wonderful sweetness as well as a boost of antioxidants and fiber.

Baking powder

How to Make Berry Oatmeal Breakfast Bake

I love prepping this recipe ahead of time. Combine all of the ingredients in a large bowl, then pour into a greased 8×8 baking dish. You can either pop it in the oven now, or when you are ready to make it! This can be served hot or cold, but I prefer it served hot.

Berry Oatmeal Breakfast Bake Tips

• This recipe is naturally gluten free (if you use gluten free oats).
• You can easily prep this ahead (as described above) and bake just before serving.
• Sunflower seed butter or almond butter are easily subbed for the peanut butter in this recipe.
• Rolled oats or quick oats work well in this recipe, but I prefer quick oats because of the texture.
• Any berries will work in this recipe, but I typically use frozen mixed berries.
• I like the touch of maple syrup in this recipe, but when I’m making it for Claire (9 months old) I omit the maple syrup.

Berry Oatmeal Breakfast Bake

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• Author: Tara Deal Rochford
• 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

2 medium to large ripe bananas

2 large eggs**

1/3 cup creamy peanut butter 

2 Tbsp maple syrup, optional

1 cup any milk*

1 tablespoon avocado oil

1/4 cup apple sauce

1 teaspoon vanilla extract

3 cups gluten-free rolled oats

1 teaspoon baking powder

1 tablespoon chia seeds (can omit if desired)

1 tablespoon hemp seeds 

1 cup berries 

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray an 8×8 baking dish with cooking oil spray.

In a large bowl, smash the bananas. Then add the remaining ingredients (minus the berries) and thoroughly combine.

Mix the berries into the oat mixture and pour into the prepared baking dish.

Bake 40-45 minutes, or until golden brown.

Serve warm or allow to cool thoroughly before storing for use later in the week.

Notes

*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