Whether it’s a lazy weekend brunch or quick weeknight brinner, we’ve got you covered with this healthy Mixed Berry Baked Oatmeal.
This post was created in partnership with our friends at Kalona Supernatural.
An easy one-bowl recipe that comes together with just a few wholesome ingredients.
Mixed Berry Baked Oatmeal is made with ingredients you may just have on hand. You’ll appreciate that it takes just 15 minutes (or less) to prep and in the oven, it goes. I personally prefer baked oatmeal over a bowl of oatmeal and that is because of the texture and how all of the delicious flavors come together. It’s sweetened ever so slightly with pure maple syrup and in combination with cinnamon, vanilla, and mixed berries it’s truly something scrumptious. I like to serve it warm, right out of the oven, with a dollop of whipped topping or yogurt on top! You’ll be mmm’ing at every bite.
Whether it's a lazy weekend brunch or quick weeknight brinner, we've got you covered with this healthy Mixed Berry Baked Oatmeal. Made with @KalonaSN #sponsored Click To TweetMixed Berry Baked Oatmeal is a dish to enjoy all year round.
This recipe calls for frozen berries, therefore it’s perfect to make all year one. I also want to note that it makes for a great meal prep recipe because it reheats nicely and you can even enjoy it cold if time is not on your favor and you need something quick. If you have another kind of frozen berries kickin’ around in your freezer, by all means, save yourself a trip to the grocery store and use what you have on hand.
You may have thought that kefir was just for drinking but it’s also great for baking. Whole milk kefir adds richness to baked goods and can be used in place of buttermilk in pancakes, waffles, muffins, and more. I love the flavor and nutritional benefits kefir adds to this recipe and I highly recommend you make it as the recipe calls, however, if needed feel free to substitute any milk of your choosing.
You can learn all about Kefir, what it is, and its benefits in our blog post, What Is Kefir?
Why Kalona SuperNatural™ Kefir?
Kalona works with small family farms to bring you delicious, certified organic cream-topped kefir from pasture-grazed cows. They deliver their dairy products in the most natural state possible. All Kalona SuperNatural™ Kefir meets these standards:
- Non-homogenized
- Grass-fed
- Batch-pasteurized
- Grade A
- USDA Certified Organic
- Kosher Certified
Find out if Kalona SuperNatural™ Kefir is available in a store near you, here.
It’s time to give this satisfying and nutrient-rich Mixed Berry Baked Oatmeal a try!
I can’t wait for you to serve yourself up a piece of this baked oatmeal.
And if you’re looking for additional recipes that call for Kefir, try our Peanut Butter Banana Overnight Oats, Pumpkin Pie Overnight Oats or for something savory our Sweet Potato Nachos.
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Mixed Berry Baked Oatmeal
- Prep Time: 15 mins.
- Cook Time: 30-35 mins.
- Total Time: 45-50 mins.
- Yield: Serves 9 1x
- Cuisine: Gluten-Free, Nut-Free, Vegetarian

Ingredients
- 2 ¾ cups gluten-free rolled oats
- 1 Tbsp. chia seeds (optional)
- ⅓ cup pure maple syrup
- ½ cup mashed banana (1 ripe banana)
- 2 whole eggs
- 1 ½ cups Kalona Supernatural Organic Plain Kefir* (or milk of choice)
- ¼ cup melted butter (½ stick)
- 1 tsp. baking powder
- 1 ½ tsp. cinnamon
- 1 tsp. pure vanilla extract
- 1 ½ cups frozen berries (do not thaw)
Instructions
- Preheat oven to 375℉. Spray a 9×9-inch baking dish with cooking oil spray.
- In a bowl, combine all of the ingredients.
- Transfer to the prepared 9×9-inch dish. Top with a few additional frozen berries, if desired.
- Bake for 30 minutes or until the center is just set. For a more firm, bar-like, oatmeal bake, bake for 33-35 minutes.
- Let set for 5 minutes before serving.
Notes
*May substitute whole milk or non-dairy milk of choice if desired.
Nutrition
- Serving Size: 1/9th of recipe
- Calories: 206
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
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This post was made possible by our friends at Kalona Supernatural. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
Megan says
I took one bite and immediately got online to post this review because it is seriously delicious! I was out of maple syrup so I subbed 1/3 cup coconut sugar. I also added a pinch or two of salt and used almond milk instead of the kefir. The flavor of this is really good. Almost reminded me of a French toast casserole- but so much healthier!! Great recipe!
★★★★★
Jessica Beacom says
We’re so glad you loved it, Megan. Thanks for sharing your substitutions!
Sarah says
Hi! Can regular milk be substituted for the kefir?
Stacie Hassing says
Yes, regular milk will also work.
Amy Price says
This oatmeal recipe is very flexible. I subbed 1 cup almond milk for kefir, omitted the butter completely, added 1/2 tsp ground ginger and 1/4 tsp cardamom with the cinnamon, swapped maple syrup for dark brown sugar,and used a motley assortment of the most forgotten-about frozen berries you’ve ever seen. Even with these changes, it turned out to be an incredible fruity baked oatmeal. This means I can make substitutions based on what I have in my kitchen. I love recipes like this that can be used as a template…so helpful for using up ingredients on hand and avoiding extra trips to the store! I’m reheating this one to eat all week, topping each portion with a few chocolate chips and a nut butter drizzle. I go to bed looking forward to breakfast the next morning. 🙂
Stacie Hassing says
Thank you sharing all of your swaps and subs. Super helpful! And it’s great to know that you can simply use what you have on hand and still come out with something delicious.
Kayla says
Do you cover in the oven?
Jessica Beacom says
No, you bake it uncovered.
Naomi Moore says
Think this can be prepped the night before and out in the fridge overnight?
Jessica Beacom says
Hi Naomi,
I’m not sure if you mean prepping it up to the point of baking then refrigerating it or not but yes, you could prep it then put it in the fridge to bake in the morning. You would just need to add more baking time to account for the fact that the dish and it’s contents will be cold (maybe 10-20% more time).
You can also bake it then refrigerate it and reheat it in the morning.
Alexis says
I forgot to add my liquid 😮
It still turned out yummy!
gail killian says
This is amazing. I could have eaten the whole pan by myself. All my boys loved it as well. I id use regular whole milk, because we are quarantined and don’t want to go get heifer right now. Make this!!!
★★★★★
Brenda says
I have made this about 5 times now and it’s one of my favorite breakfast foods. Thank you for a great recipe (just one of many). I absolutely love your page!!!
★★★★★
Stacie Hassing says
This is amazing Brenda! We love hearing this. Makes our day!
Em says
Another winner! I am making this for the second time this week!
Jessica Beacom says
Awesome!
Melanie says
Made this for breakfast today and it’s so good! I enjoyed it with some Greek vanilla yogurt and some sliced banana.
★★★★★
Stephanie says
I have made this several times now and it’s so good! I followed the recipe exactly and it’s so easy. I have been making it ahead and keeping it in the fridge for work mornings when I have little time to make breakfast.
★★★★★
Janice says
What if I only have steel cut oats at home? I’m trying not to go to the grocery store for just one item.
Jessica Beacom says
Hi Janice,
We haven’t tried it with steel-cut oats but if I were to use them, I would precook them until they’re almost tender before adding them the remaining ingredients.
Christina says
This sounds heavenly! Any thoughts on a butter substitute for those of us who can’t have dairy? I noticed another reviewer left out the butter completely and still had great results, but just thought I’d see if you had an alternative recommendation. Thanks!
Jessica Beacom says
Hi Christina,
You can substitute either a vegan butter or coconut oil for the butter. Or you could use liquid oil.
sarah says
How long does this stay good for? Do you store on counter or the fridge?
Jessica Beacom says
Hi Sarah,
You’ll want to store this in the fridge. It will keep for up to 4 days.
Amanda says
Prepping meals for postpartum. Do you all think this would freeze well? Im thinking fully prepare and bake and then freeze afterwards in personal portions.
Stacie Hassing says
Hi Amanda! Yes that would work great. A perfect postpartum meal!
Holly says
How long does it last refrigerated? Is this recipe able to be frozen? If so, how long?
Jessica Beacom says
This will keep in the fridge for up to 4 days and can be frozen for up to 1 month.