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Feb 13, 2020 By Stacie Hassing

Mixed Berry Baked Oatmeal

Gluten-free
Nut-free
Vegetarian
Jump to Recipe

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. 

A small white plate holds a serving of Mixed Berry Baked Oatmeal topped with whipped cream and sprinkled with nuts.

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 Tweet

A square white dish filled with Mixed Berry Baked Oatmeal sits atop a wire cooling rack on a marble surface.

Mixed 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.

Kalona Supernatural Organic Plain Kefir is being poured from a glass measuring cup into a bowl filled with rolled oats to make Mixed Berry Baked Oatmeal.

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?

A white square dish is filled with a berry-studded oat mixture to make our Mixed Berry Baked Oatmeal.

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.

A small white dish holds a serving of Mixed Berry Baked Oatmeal that's topped with whipped cream and sprinkled with toasted nuts ready to be served with a gold fork. In the background, a bottle of Kalona Supernatural Organic Plain Kefir is positioned next to another serving of Mixed Berry Baked Oatmeal.

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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Let's Get Cookin'

Mixed Berry Baked Oatmeal

  • Author: Stacie Hassing
  • Prep Time: 15 mins.
  • Cook Time: 30-35 mins.
  • Total Time: 45-50 mins.
  • Yield: Serves 9 1x
  • Cuisine: Gluten-Free, Nut-Free, Vegetarian
Print Recipe
★★★★★ 5 from 5 reviews

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

  1. Preheat oven to 375℉. Spray a 9×9-inch baking dish with cooking oil spray.
  2. In a bowl, combine all of the ingredients. 
  3. Transfer to the prepared 9×9-inch dish. Top with a few additional frozen berries, if desired.
  4. Bake for 30 minutes or until the center is just set. For a more firm, bar-like, oatmeal bake, bake for 33-35 minutes.
  5. 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

Pin it now & Make it later!


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.

No-Bake Lemon Cheesecake | The Real Food Dietitians | https://therealfoodrds.com/no-bake-lemon-cheesecake/

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!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. Megan says

    February 15, 2020 at 8:38 am

    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!

    ★★★★★

    Reply
    • Jessica Beacom says

      February 16, 2020 at 8:01 pm

      We’re so glad you loved it, Megan. Thanks for sharing your substitutions!

      Reply
  2. Sarah says

    February 20, 2020 at 12:43 pm

    Hi! Can regular milk be substituted for the kefir?

    Reply
    • Stacie Hassing says

      February 20, 2020 at 2:06 pm

      Yes, regular milk will also work.

      Reply
  3. Amy Price says

    February 24, 2020 at 12:08 pm

    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. 🙂

    Reply
    • Stacie Hassing says

      February 24, 2020 at 4:49 pm

      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.

      Reply
  4. Kayla says

    March 1, 2020 at 4:50 am

    Do you cover in the oven?

    Reply
    • Jessica Beacom says

      March 1, 2020 at 12:10 pm

      No, you bake it uncovered.

      Reply
  5. Naomi Moore says

    March 2, 2020 at 7:55 pm

    Think this can be prepped the night before and out in the fridge overnight?

    Reply
    • Jessica Beacom says

      March 4, 2020 at 2:42 pm

      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.

      Reply
  6. Alexis says

    March 19, 2020 at 11:22 am

    I forgot to add my liquid 😮

    It still turned out yummy!

    Reply
  7. gail killian says

    March 23, 2020 at 2:03 pm

    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!!!

    ★★★★★

    Reply
  8. Brenda says

    March 31, 2020 at 6:59 am

    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!!!

    ★★★★★

    Reply
    • Stacie Hassing says

      April 2, 2020 at 11:38 am

      This is amazing Brenda! We love hearing this. Makes our day!

      Reply
  9. Em says

    April 9, 2020 at 11:57 am

    Another winner! I am making this for the second time this week!

    Reply
    • Jessica Beacom says

      April 9, 2020 at 9:17 pm

      Awesome!

      Reply
  10. Melanie says

    April 24, 2020 at 12:15 pm

    Made this for breakfast today and it’s so good! I enjoyed it with some Greek vanilla yogurt and some sliced banana.

    ★★★★★

    Reply
  11. Stephanie says

    April 26, 2020 at 9:33 am

    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.

    ★★★★★

    Reply
  12. Janice says

    May 9, 2020 at 6:35 am

    What if I only have steel cut oats at home? I’m trying not to go to the grocery store for just one item.

    Reply
    • Jessica Beacom says

      May 9, 2020 at 2:39 pm

      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.

      Reply
  13. Christina says

    May 14, 2020 at 1:40 pm

    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!

    Reply
    • Jessica Beacom says

      May 17, 2020 at 8:35 am

      Hi Christina,

      You can substitute either a vegan butter or coconut oil for the butter. Or you could use liquid oil.

      Reply
  14. sarah says

    May 19, 2020 at 7:57 am

    How long does this stay good for? Do you store on counter or the fridge?

    Reply
    • Jessica Beacom says

      May 19, 2020 at 2:06 pm

      Hi Sarah,

      You’ll want to store this in the fridge. It will keep for up to 4 days.

      Reply
  15. Amanda says

    May 19, 2020 at 8:51 pm

    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.

    Reply
    • Stacie Hassing says

      May 21, 2020 at 5:41 am

      Hi Amanda! Yes that would work great. A perfect postpartum meal!

      Reply
  16. Holly says

    January 10, 2021 at 6:15 am

    How long does it last refrigerated? Is this recipe able to be frozen? If so, how long?

    Reply
    • Jessica Beacom says

      January 11, 2021 at 7:47 pm

      This will keep in the fridge for up to 4 days and can be frozen for up to 1 month.

      Reply

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