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Berry Oatmeal Breakfast Bake

Berry Oatmeal Breakfast Bake

  • Author: Tara | Treble in the Kitchen
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 8 servings 1x


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.


  • 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


  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.**


*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!

  • Category: breakfast, casserole, make ahead, gluten free, grain free, low fodmap, vegetarian
  • Cuisine: breakfast


  • 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