Healthy Blackberry Baked Oatmeal

Blackberry baked oatmeal in a square baking dish topped with sliced almonds and powdered sugar, with a sliced piece served on a plate beside whipped yogurt and a fresh blackberry.

5 from 2 votes

This blackberry baked oatmeal combines juicy blackberries with wholesome oats and Greek yogurt for a protein-packed breakfast. Naturally sweetened with banana and maple syrup, it's perfect for meal prep and makes 6 generous servings.

Prep Time10

Cook Time50

Course: Breakfast

Cuisine: American

Servings:

Calories: 340kcal

Author: Maria Lucey RD

Equipment

8×8-inch (20×20 cm) square baking pan

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 sugar
600 grams Greek yogurt, Optional: icing sugar

Notes

Pan Size Matters: I use an 8×8 inch (20×20 cm) square baking pan for this recipe. If you use a 9×13 inch pan, your baked oatmeal will be thinner and will bake faster so start checking at 35-40 minutes. If you use a smaller pan, it will be thicker and need more time.

Fresh vs. Frozen Berries: Fresh blackberries work best. If using frozen reduce the milk to 200 milliliters to account for the extra moisture frozen berries release.

Banana Substitute: If you don't like bananas, substitute 113 grams (about ½ cup) of unsweetened applesauce with no added sugar.

Storage:
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

Nutritional Calculations:
I used 2% dairy milk, 0% fat plain Greek yogurt (Fage brand), for the nutrition analysis.

Nutrition