Berry Baked Oats Recipe
I nearly called this recipe Blackberry and Apple Baked Oats, because blackberries are my favourite in this dish. Their slight tartness works beautifully with the stewed apple, cinnamon and vanilla.
But blackberries aren’t always easy to find (or reasonably priced when you do!) So if they’re not in season, or you don’t like blackberries, a mix of raspberries and strawberries works just as well.
So Berry Baked Oats it is.
Soft and fruity in the middle, lightly golden on top and served warm with a generous dollop – or three – of Greek yoghurt, this is the kind of breakfast that feels a little bit special without being complicated to make.
The recipe makes two serves and reheats easily, so tomorrow’s breakfast is already sorted. A lovely little gift to your future self!
Why this breakfast dish works so well
These baked oats bring together the things that make breakfast both enjoyable and satisfying: useful carbohydrates from the oats and fruit, fibre from the berries and optional fibre blend, and protein and healthy fats from the egg, ricotta and peanut butter.
The banana and stewed apple add natural sweetness as well as keeping the oats soft and moist, so you may find you don’t need the maple syrup at all.
Serve them with a generous helping of Greek yoghurt for extra protein and creaminess, and you’ve got a warm, balanced breakfast that supports steady energy and keeps you satisfied through the morning.
Tips for making these berry baked oats
- Add some extra fibre: Place 1 tablespoon of fibre blend or ground flaxseed in the bottom of your ½-cup measure, then fill the remainder with rolled oats. If you’re not adding either, simply use a full ½ cup of oats.
- Swap the berries: Raspberries and chopped strawberries work just as well as blackberries. A mixture of the two is especially lovely.
- No ricotta? Use the same amount of Greek yoghurt instead. The texture may be slightly different, but the cooked oats will still be soft and creamy.
- Adjust the sweetness to suit you: The banana and stewed apple add natural sweetness, so the maple syrup is entirely optional.
- Use individual baking dishes for easy meal prep: You can bake the mixture in one larger dish or divide it between two smaller oven-safe dishes. Eat one straight away and keep the other in the fridge for later in the week.
Common questions
Can I make these baked oats ahead of time?
Yes. Once cooled, store them in an airtight container in the fridge for up to three days.
How do I reheat them?
Reheat gently in the microwave until warmed through. Add the Greek yoghurt after reheating, just before serving.
Do I have to use the fibre blend?
Not at all. You can replace it with ground flaxseed or leave it out and use the full ½ cup of rolled oats instead.
What should I serve with them?
I like them warm with three generous dollops of Greek yoghurt. It adds extra creaminess and protein, and works beautifully with the warm berries and cinnamon.
More easy breakfast recipes to try:
⫸ This Easy Raspberry Crumble Breakfast Bowl for another warm, comforting combination of oats and berries.
⫸ These Peach and Honey Overnight Oats for when you want a fruity oat breakfast that’s ready and waiting in the fridge.
⫸ My 5-Minute Microwave Brekkie Mug for a quicker, single-serve variation on that soft, cake-like breakfast theme.
⫸ Or browse these 13 Quick and Healthy Breakfast Ideas for more simple ways to keep breakfast interesting.
You’ll find plenty more simple, flavour-packed recipes here on my blog that work beautifully for post-menopausal bodies.
If you haven’t already, I recommend grabbing a copy of my free Post-Menopause Breakfast Makeover.
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Berry Baked Oats
Ingredients
- ½ banana, mashed
- 2 tbsp stewed apple (applesauce)
- ½ cup rolled oats
- 1 tsp baking powder
- ¼ cup ricotta or Greek yoghurt
- ¼ cup milk of choice
- 1 egg
- 1 tbsp natural peanut butter
- 1-2 tsp butter, melted
- 1 tsp vanilla extract
- ½ tsp cinnamon
- 1 tsp maple syrup optional
- 6-8 blackberries Raspberries and strawberries can be substituted for the blackberries when not in season.
Instructions
- Preheat oven to 180ºC (350ºF). Melt the butter in a large mixing bowl.
- Add the egg and whisk lightly. Mash in the banana until smooth.
- Add the stewed apple, peanut butter, vanilla, milk, ricotta and maple syrup, if using. Mix well.
- Then stir in the oats, cinnamon and baking powder, until everything is well combined into a thick batter.
- Pour into a 4-cup (1L) ovenproof dish. Add the blackberries and bake for approximately 30 minutes.
- Rotate the dish/es halfway through baking. Remove from the oven when the oats are cooked through and golden brown on top. Allow to cool for 10-15 minutes, then serve with 3 generous spoonfuls of Greek yoghurt.
Notes
- Add a little extra fibre: Place 1 tablespoon of fibre blend or ground flaxseed in the bottom of your ½-cup measure, then fill the remainder with rolled oats. If you’re not adding either, simply use a full ½ cup of oats.
- Swap the berries: Raspberries and chopped strawberries work just as well as blackberries. A mixture of the two is especially lovely.
- No ricotta? Use the same amount of Greek yoghurt instead. The texture may be slightly different, but the baked oats will still be soft and creamy.
- Use individual baking dishes for easy meal prep: You can bake the mixture in one larger dish or divide it between two smaller oven-safe dishes. Rotate the dish or dishes halfway through for even baking.
- Adjust the sweetness to suit you: The banana and stewed apple add natural sweetness, so the maple syrup is entirely optional.
Nutrition per Serve
NUTRITION NOTE
Nutrition information should be used as a guide only
Don’t forget to pin this recipe for later!
