Baked Oatmeal With Berries and Almonds Recipe (2024)

My own version of this (that predates the current millennium) is 1 cup milk (skim); 1 egg; 1/2 c oatmeal, 1/2 tsp vanilla, and rarely 1 tsp sugar, which gives you a much more custardy version and NOT at all granola-bar like. To that basic formula I add a very thinly sliced apple, or peach; and top it w/ a small (1/2 tsp) of cinnamon sugar.

You might not want to mix everything: baking powder will lose its "fizz" and you'll get a denser texture. I like the oats better soaked overnight anyway, so I've been leaving oats+milk+vanilla+spices in the fridge and nuts+bp+salt+sugar on the counter. In the morning, I melt butter as the oven warms (grease the pan, then pour the rest into the oats), combine wet+dry+eggs, and pour it over fruit. Easy enough that I can do it pre-caffeine, before the oven reaches temp.

Recipe also works nicely cut in half in an 8x8 baking dish.

I made this with frozen cherries and fresh mango, and added in some toasted coconut. I used maple syrup and coconut sugar in place of the turbinado/brown sugar. Delicious, satisfying, and easy recipe but I found it to be too sweet. I'll cut way back on the sugar next time around.

to make it savory, remove the berries and sugar (and perhaps the nuts) add 1/2 tsp salt, some pepper, and put in whatever vegetables you enjoy. I'd use onions (caramelized first) or mushrooms; maybe asparagus, and top it with a cheddar or swiss cheese.

I am not into this recipe! I thought it sounded great but it kind of tastes like a protein/energy bar, like a Clif or Kind type. The dish comes out of the oven looking like a crispy crumble, but when you break into it you see that the custard turns the fruit an off pale grayish color since they get soaked/coated in the custard. I love Melissa Clark's recipes but this one didn't do it for me in taste nor presentation!

This is a great, hardy breakfast option that is healthy (if you don't use too much sugar) and keeps you full throughout the day. Make it once and it lasts throughout the week. Pretty easy to play around with the ingredients. I substituted in steel cut oatmeal that gave it an extra oatmeal kick and texture.

I just made this and it is delicious! I substituted the eggs for chia eggs (1egg = 1 tbs ground chia seeds and 3 tbs of water).

This is delicious! I used a thawed package of frozen cherries, raspberries and strawberries and also followed another reviewer's advice and only used 1/4 cup brown sugar. No problems with the greyish custard that others have reported, probably because I added all the vibrant red liquid that came with the frozen berries.

Quaker Oats has a similar 'Baked Oatmeal' recipe on their web site. Theirs is made with apples, maple syrup, cinnamon, ginger, nutmeg and pecans. I increase the maple syrup, add raisins and use 6 eggs as well as grind the pecans into meal. Also find it helps the texture to soak the oatmeal overnight in milk.

Delicious and quite filling! I used mixed frozen berries and cherries and put them directly into the pan without thawing; they baked up just fine, and didn't exude too much juice. Like other reviewers, I think half a cup of turbinado sugar was a bit too sweet for my taste. As an added bonus, this is really tasty served cold the next day.

Holy moly this is good! I used frozen apricots and cherries. Almond milk. Quick oats because that's all I had. Plan to eat chunks of it for breakfast during the week.

With a surplus of frozen "farmer's market" fruit on hand, I decided to use a combo of peaches and strawberries. Thawed the fruit in a sieve, and then again in the pre-heating oven, to collect juices. Used the juices (1 cup) and 1 cup half and half as a substitute for milk. Richness of the half and half omitted the need for butter. Will use full 1 tsp. almond extract next time. Agree with other reviewers that 1/4 cup sugar is fine to mildly sweeten the dish.

I used fresh strawberries and blueberries with coconut oil instead of butter, almond milk instead of whole milk and rolled oats - so good! I threw some cinnamon on top half way through cooking, very tasty.

1/3 cup is borderline too much sugar

I love this recipe and make it frequently. I always leave out the berries, and use banana or apples instead for flavor. The berries makes it too soggy, and cooked berries lose all the nutrients anyway. I also reduce the amount of butter and sugar suggested.I make a double batch, cut it in squares, freeze. I can warm up in the microwave and top with thawed berries ( more nutritious) and plain yogurt. Easier than the regular overnight oats prep I used to do.

Used a scant 1/3 cup of brown sugar, which was more than enough. Threw in some dried cranberries as well. My wife topped it with yogurt when she tried it. Really good, and well worth making again.

Delicious! I used a jar of dark Morello cherries from Trader Joe's and chopped walnuts instead of almonds. My picky husband loved it and was whining when he went to sneak in it for a snack and it was gone.

Please define 'oatmeal.' Is this supposed to be raw rolled oats or oats already boiled into a porridge?

Don't waste the time and ingredients, just make regular oatmeal and try baking it with an oaty-streusel-y topping and fruit.

I made this exactly as written, using frozen berry mix. I wouldn’t change a thing. Three hours after breakfast and my appetite still feels satisfied. Thanks Melissa for another great recipe.

Reduce oats, increase fruit and it’s a fruit crisp for dessert.

This isn't a breakfast dish, it's a dessert. Awful lot of sugar here that is really unnecessary, with all that fruit it's more of a crumble.For a brek dish one cup of fruit or a couple smashed bananas is plenty, My version adds in one important step: Toasting the oats and nuts in a pan to a nice light brown before adding to the mix adds a whole dimension of flavor they can never achieve left to swim and burble in a milk bath.

Loved the idea of this. 1/2 cup turbinado made it inedible for me, better off adding a little on your individual portion if you like it sweet. Would like a LOT more custard-will try the suggestions listed below. Love you, Melissa Clark, and thank you all for your suggestions.

Though this is an older recipe, it still rocks on a frigid January morning in 2024. Shredded apples, generous amts of pecans and pumpkin seeds and just a bit of maple sugar were added and skipped the butter. Next time more fruit like tart cranberries will be added. With a great cup of Joe, it makes getting out of bed that much easier!

I’m shocked no one is talking about how this is an aggressive amount of almonds. 1 cup is *so much* it dominates every bite. Use a quarter cup of almonds at the most.

Way too much sugar for my tastes. This was more like a dessert crumble. I'll experiment again because a hands-off breakfast of oats and fruit and egg has a lot to recommend it, but not as written (for me, anyway).

I used half the sugar and pecans and loved the results. It's a great winter breakfast as a change from regular oatmeal. It's also a great snack anytime of the day. Look forward to experimenting with other fruits.

I made this with frozen cherries and frozen blueberries. Also, not having any almonds on hand, I substituted chopped pecans. Next, because I have carb restrictions, I substituted1/4cup brown sugar Splenda for the brown sugar. This is a straight up sub. amount. I also used sprouted rolled oats. I found that I had to bake the casserole for 3 minutes longer and still had a juicy soft but browned dish. For serving, I lightly sprinkled the top with cinnamon after drizzling the top with maple syrup &