Breakfast? Dessert? It’s whatever you want it to be! This baked oatmeal is the perfect combination of oats, cinnamon, berries and is lightly sweetened with pure maple syrup. It’s the perfect addition to your next brunch, or make a pan just for yourself and keep the leftovers for the week (it’s great reheated). And I’m not gonna lie – I’ve had it for dessert, too! Did I mention it’s even better if you add some coconut whipped cream to the top? Have you guys ever had coconut whipped cream?? If not, you’re missing out and this is the perfect opportunity to give it a try. Even if you’re not dairy-free, it’s worth making… trust me!
As we are headed into fall, we need some good, clean options for a warm breakfast. Baked oatmeal is one of my favorite things to have for breakfast. It tastes like dessert, but is actually healthy and you can feel good knowing it’s low in sugar and is refined sugar-free. And it is so much better for you than traditional packaged oatmeal which is filled with processed sugars, additives, and unneeded flavors. This oatmeal requires only a few simple ingredients you’re sure to have on hand. It is gluten-free, dairy-free, and even vegan friendly. Just swap the eggs for flax eggs if you need it to be egg free.
Oats are a great option for breakfast. We do overnight oats a ton, but sometimes a nice warm breakfast is calling my name. Oats are a healthy grain and a good option for breakfast. They are a good source of fiber, nutrients, and some protein as well. Oats are naturally gluten-free, but can become contaminated with gluten through processing, so if you are gluten intolerant or celiac, you’ll want to make sure you get oats that have been certified gluten-free. So gather up these ingredients and get this in the oven and let me know what you think!
If you make this recipe, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!
Baked Berry Oatmeal
You'll love this naturally sweetened baked oatmeal with the perfect combination of berries and coconut whipped cream!
- 2.5 cups oats certified gluten-free if needed
- 2 tsp. ground cinnamon
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups non-dairy milk
- 1/4 cup pure maple syrup
- 2 eggs or sub 2 flax eggs
- 3 tbsp. coconut oil, melted
- 2 tsp. pure vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 cup fresh blackberries, cut in half lengthwise
Coconut Whipped Cream Ingredients
- 1 can full-fat coconut milk refrigerated overnight
- 2-4 tbsp. powdered sugar adjust powdered sugar depending on how sweet you like it
- 1/2 tsp. pure vanilla extract
Preheat oven to 375.
Lightly grease an 8×8 or 9×9 baking dish.
In a large mixing bowl, combine the oats, cinnamon, baking powder, and salt.
In a separate bowl, mix the non-dairy milk, maple syrup, eggs, coconut oil, and vanilla (see notes).
Pour the wet ingredients in with the dry ingredients and mix until combined.
Place the blueberries on the bottom of the prepared baking dish and pour oatmeal mix over blueberries. Gently stir berries into oatmeal. Top mixture with slice blackberries.
Bake for 35-40 minutes, or until edges and middle of oats have set.
Let cool slightly (so it's still warm) and top with coconut whipped cream and/or some maple syrup.
Coconut Whipped Cream
Place canned coconut milk in the fridge overnight.
Once the coconut milk has chilled, open the can and scoop out the coconut cream from the top of the can (tip: you can save the remaining coconut water for a smoothie).
Using an electric mixer (hand-held works great), mix the coconut cream, powdered sugar, and vanilla on med-high speed. Adjust powdered sugar to taste.
- Coconut oil will solidify again when mixed with cold ingredients. I always heat up my milk first so that the rest of the wet ingredients end up closer to room temperature which will keep the coconut oil from solidifying.
- Leftovers will stay good in the fridge for 3-4 days and it’s just as good reheated.