This blackberry baked oatmeal is one of my favorite make-ahead breakfasts and as a dietitian I love that it’s made with real ingredients and is naturally high in protein without needing any protein powder. The lemon zest and flaked almonds really lift the blackberries, and it makes six easy portions so it works great for meal prep or a family breakfast.
A Quick Look At This Recipe
- ✅Recipe Name: Healthy Blackberry Baked Oatmeal
- 🕒 Ready In: ~10 minutes prep + ~50-60 minutes bake
- 👪 Serves: 6
- 🍽 Nutrition: ~340 calories, 23g protein and 6g fiber per serving
- 🥣 Main Ingredients: Rolled oats, blackberries, banana, Greek yogurt, maple syrup, eggs, milk, olive oil, vanilla extract, lemon zest, flaked almonds
- 🛠️Equipment: 8-inch square baking dish (20 × 20 cm)
- 📖 Dietary Info: High protein, high fiber, vegetarian, can be made gluten-free
- ⭐ Why You'll Love It: Great for meal prep, naturally sweetened, packed with protein and fiber, tastes like dessert but fuels you all morning
I’ve always been a bit of a dessert person, so baked oatmeal is one of my favorite “have your cake and eat it too” breakfasts. It feels indulgent but it’s actually packed with fiber, protein, and slow-release carbs that keep you satisfied for hours.
Whenever I include something like this in a client’s meal plan, they always get a big surprise. So many people think healthy eating means dry chicken, boring salads, and tiny portions. Then they make this blackberry baked oatmeal for breakfast and realize, “Wait… this is allowed?” I love those moments because it shows that nourishing your body doesn’t have to feel restrictive and healthy food really can taste good!
If you enjoy this recipe, you might also like some of my other healthy breakfast ideas, especially if you’re trying to keep things simple and satisfying. Try my high-protein oatmeal, my yogurt fruit dip for quick snacks, or my collection of anti-inflammatory recipes for even more inspiration.
Jump to:
- A Quick Look At This Recipe
- Why This Recipe Is Good for You
- Key Ingredients
- Ingredient Substitutions
- Recipe Variations
- Equipment
- How To Make Blackberry Baked Oatmeal
- Expert Tips for Making This Recipe
- Serving Suggestions
- Storage
- FAQ
- More Healthy Breakfast Recipes
- Want to Learn About Nutrition?
- 📖 Recipe
- 💬 Comments
Why This Recipe Is Good for You
- High in fiber: Oats contain a special type of fiber called beta-glucan, which has been shown to help lower cholesterol levels and support heart health. Fiber also keeps you fuller longer and supports healthy digestion.
- Good source of protein: With eggs, Greek yogurt, and milk, you're getting around 23 grams of protein per serving (depending on portion size and exact ingredients used). Usually, I request most of nutrition clients to consume a minimum of 20 grams of protein at breakfast, making this an ideal choice.
- Antioxidants: Blackberries are a great source of antioxidants. Antioxidants help protect your cells from damage and support overall health, a key component of any healthy diet but particularly useful if you are trying to follow an anti-inflammatory diet or a fertility friendly pattern of eating.
- Naturally sweetened: The banana and maple syrup provide sweetness, but because they're paired with fiber and protein, they won't spike your blood sugar the way refined sugar on its own would. That said, "naturally sweetened" doesn't mean sugar-free, it just means the sugars come from less processed sources that also bring nutrients along with them.
Key Ingredients
The complete ingredient list with measurements can be found in the recipe card below.
- Rolled oats: Use old-fashioned rolled oats (known as porridge oats in Ireland/UK) rather than quick oats or steel-cut oats. Rolled oats have a better texture for baked oatmeal.
- Maple syrup: If you don't have maple syrup, honey works just as well.
- Baking powder: This helps the oatmeal rise slightly and gives it a lighter, fluffier texture rather than being too dense.
- Cinnamon: Adds warmth and a touch of natural sweetness without any added sugar. Feel free to adjust the amount based on your preference.
- Sea salt: A pinch of salt enhances all the other flavors. I use fine sea salt, but any salt you have will work.
- Milk: Use any milk you prefer e.g., dairy, almond, oat, or soy, just note the nutrition information will change slightly. I typically use 2% dairy milk in most of my recipes.
- Greek yogurt: I use plain 0% fat Greek yogurt, but you can use 2% or full-fat if you prefer. Greek yogurt adds protein, moisture, and a subtle tang that complements the sweetness of the berries.
- Egg: One large egg helps bind everything together and adds protein.
- Extra-virgin olive oil: This adds moisture and healthy fats. You can also use melted butter or coconut oil if you prefer.
- Vanilla extract: To add flavor.
- Banana: Use a medium ripe banana. It adds natural sweetness and moisture. If you don't like bananas in baked goods, see the substitutions section below.
- Fresh blackberries: I strongly recommend using fresh blackberries rather than frozen. Frozen berries release too much liquid and can make the baked oatmeal watery. If you only have frozen, see my notes in the substitutions section.
- Lemon zest: The finely grated zest of a lemon adds brightness and complements the blackberries. This is optional, but I highly recommend it.
- Flaked almonds (optional): Scattered on top, these add crunch and a lovely presentation. You can skip these or use any nuts you prefer.
Ingredient Substitutions
Here are some tips to help you adjust the recipe to suit your individual dietary needs and preferences. I only recommend swapping 1 - 2 ingredients, so the original recipe doesn't completely change.
Gluten-free: Use certified gluten-free oats. Make sure your baking powder is also gluten-free (most are, but it's worth checking).
Dairy-free: Use plant-based milk (almond, oat, or soy milk work great) and swap the Greek yogurt for a dairy-free alternative. Coconut yogurt or soy yogurt both work well.
Vegan: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). Use dairy-free milk and yogurt as mentioned above.
Nut-free: Skip the flaked almonds on top, or replace them with seeds like pumpkin seeds or sunflower seeds.
Banana-free: If you don't like bananas, you can substitute 113 grams (about 4 ounces or ½ cup) of unsweetened applesauce. I recommend choosing one with no added sugar.
Frozen blackberries: If you only have frozen berries, reduce the milk to 200 milliliters (about ⅔ cup plus 2 tablespoons). Frozen berries release extra moisture, so you need to compensate. That said, fresh berries really do work best.
Higher in protein: Add an extra scoop (about 30 grams) of unflavored or vanilla protein powder. You may need to add a tablespoon or two more milk to keep the texture right.
Please note: This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know in the comments below! I'd love to hear how it worked out! 💛
Recipe Variations
Mixed berry version: Swap some of the blackberries for blueberries, raspberries, or sliced strawberries. A mix of berries makes it look beautiful and adds different flavors.
Apple pie inspired: Follow my apple pie baked oatmeal recipe here.
Carrot cake inspired: Follow my carrot cake baked oatmeal recipe.
Chocolate chip version: Fold in 60 grams (about ⅓ cup) of dark chocolate chips after mixing the wet and dry ingredients together. Skip the lemon zest if using chocolate.
Equipment
8-inch square baking dish (20 × 20 cm): This is the ideal size for this recipe. If you use a larger dish, your baked oatmeal will be thinner and may need less baking time. If you use a smaller dish, it will be thicker and need more time to bake through.
How To Make Blackberry Baked Oatmeal
Below are the simple steps for how to make this recipe with visuals I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Step 1: Preheat your oven to 350°F or 175°C. Lightly spray an 8-inch square baking dish with cooking spray and set aside.
Step 2: In a large bowl, mash the banana really well with a fork until completely smooth.
Step 3: Add the egg, milk, Greek yogurt, olive oil, maple syrup and vanilla extract to the banana mixture. Use a whisk to beat everything together until smooth and the Greek yogurt and mashed banana are evenly incorporated with no lumps.
Step 4: Add the rolled oats, baking powder, cinnamon, and sea salt to the wet ingredients. Stir until just combined. The mixture should be wet but not soupy.
Step 5: Gently fold in the lemon zest and 1.5 cups (about 215 grams) of the blackberries, reserving the remaining blackberries for topping.
Step 6: Pour the oatmeal mixture into your prepared baking dish and spread it out evenly. Scatter the remaining blackberries on top and gently press them down into the mixture. Sprinkle the flaked almonds over the top.
Step 7: Bake for 50-60 minutes, or until the center is set and no longer jiggly. The top and edges should be golden brown. It might still be slightly wet from the blackberries, and that's okay. Once removed from the oven, let it cool for at least 10 minutes before slicing. This cooling time helps the baked oatmeal set properly so it holds together when you cut it.
Step 9: Slice into 6 equal portions and serve warm an extra dollop of Greek yogurt for extra protein. Optional: dust lightly with icing sugar to serve.
Hint: Adjust the amount of Greek yogurt you serve this recipe with based off your protein needs. Read my post on how much protein you should be consuming if you are not sure on your exact needs.
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Expert Tips for Making This Recipe
Don't skip the lemon zest: It really does make a difference in bringing out the blackberry flavor. You only need 1-2 teaspoons, but that little bit of brightness is worth it.
Use ripe bananas: Make sure your banana is ripe with brown spots. Ripe bananas mash easily and provide more natural sweetness.
Check for doneness: Ovens vary, so start checking at the 50-minute mark. The center should be set and not jiggly when you gently shake the pan.
Pan size matters: If you use a larger pan (like 9×13 inches), your baked oatmeal will be thinner and will bake faster. Start checking for doneness around 35-40 minutes. If you use a smaller pan, it will be thicker and need more time.
Let it cool before slicing: I know it's tempting to dig in right away, but letting it cool for at least 10 minutes helps it firm up so you get clean slices instead of a crumbly mess.
Serving Suggestions
- Serve as is with Greek yogurt - a great way to add in some extra calcium and protein.
- With a drizzle of nut butter or my date and peanut butter caramel to add some healthy fats.
- With extra fresh berries - I love bulking out meals with even more fruit.
- With some berry chia jam - for extra sweetness.
- With a drizzle of honey or maple syrup - If you like things a bit sweeter, a small drizzle goes a long way.
- With some of healthy granola sprinkled on top if you want some extra crunch.
Storage
Fridge: Store sliced portions in an airtight container in the refrigerator for up to 5 days. The baked oatmeal actually tastes better after a day or two as the flavors meld together.
Freezer: Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Microwave individual portions for 30-60 seconds until warmed through.
FAQ
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Yes, I have added these baked oats to many of my weight loss clients meal plans. They are relatively low in calories (340 per serving) whilst providing a generous amount of protein. This helps with satiety, preventing excessive snacking during the day.
Yes! You can increase the amount of Greek yogurt you serve these with, use a higher-protein milk, or use 2 egg whites instead of a whole egg. You could also add 1-2 scoops of protein powder. If the mixture seems too dry just add another 1-2 tablespoons of milk.
Want to Learn About Nutrition?
Here are some nutrition education articles from a dietitian! And if you have any questions, feel free to reach out - I'm here to help.
📖 Recipe
Healthy Blackberry Baked Oatmeal
Ingredients
Wet Ingredients:
- 1 medium ripe banana about 100 grams
- 240 milliliters milk of choice 1cup, I used 2% dairy milk
- 240 grams plain Greek yogurt 1cup, I used 0% fat
- 2 tablespoon extra-virgin olive oil
- 1 large egg
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
Dry Ingredients:
- 160 grams rolled oats 2 cups
- 1.5 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
For Assembly:
- 1-2 teaspoons finely grated lemon zest
- 300 grams fresh blackberries about 2 cups, divided
- 30 grams flaked almonds ¼ cup
To Serve:
- 600 grams Greek yogurt 100 grams per serving for extra protein
- Optional: icing sugar lightly dusted on top
Instructions
- Preheat your oven to 350°F or 175°C. Lightly spray an 8-inch square baking dish with cooking spray and set aside.
- In a large bowl, mash the banana really well with a fork until completely smooth. Add the egg and beat them together until well combined.1 medium ripe banana, 1 large egg
- Add the milk, Greek yogurt, olive oil, egg, maple syrup and vanilla extract to the banana mixture. Whisk until smooth and the Greek yogurt and banana are evenly incorporated with no lumps.240 milliliters milk of choice, 240 grams plain Greek yogurt, 2 tablespoon extra-virgin olive oil, 3 tablespoons maple syrup, 1 teaspoon vanilla extract
- Add the rolled oats, baking powder, cinnamon, and sea salt to the wet mixture. Stir until just combined.160 grams rolled oats, 1.5 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon sea salt
- Gently fold in the lemon zest, 1.5 cups (about 225 grams) of the blackberries, reserving the remaining blackberries for topping.1-2 teaspoons finely grated lemon zest, 300 grams fresh blackberries
- Pour the mixture into your prepared baking dish and spread evenly. Scatter the remaining blackberries on top and press them down gently. Sprinkle with flaked almonds.30 grams flaked almonds
- Bake for 50-60 minutes, or until the center is set and no longer jiggly. The top and edges should be golden brown.
- Remove from the oven and let cool for at least 10 minutes before slicing.
- Slice into 6 equal portions and serve warm with 100 grams of Greek yogurt per slice. Optional: Dust lightly with icing sugar600 grams Greek yogurt, Optional: icing sugar
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Notes
Fridge: Store in an airtight container for up to 5 days.
Freezer: Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Top Tips for Success:
- Use ripe bananas with brown spots for best sweetness and easy mashing
- Don't skip the lemon zest, it really brightens the blackberry flavor
- Let it cool for at least 10 minutes before slicing for clean cuts
- Check for doneness at 50 minutes as ovens vary
I used 2% dairy milk, 0% fat plain Greek yogurt (Fage brand), for the nutrition analysis.
Anna says
I appreciate how you repeat the ingredients under each step. I don't know how many times I have to jump back the the ingredients and then remember which step I'm on. Thank you.
Maria Lucey RD says
You are very welcome Anna! Thank you so much for making my recipe & taking the time to leave a review 💚