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Baked oatmeal with mixed berries in a baking dish

Mixed Berry Baked Oatmeal

A hearty, fruit-filled baked oatmeal that's gluten-free and perfect for breakfast, snacks, or brunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¾ cups gluten-free rolled oats
  • 1 tablespoon chia seeds (optional)
  • 1 teaspoon baking powder
  • ¼ teaspoon fine salt
  • 1 ½ teaspoons ground cinnamon
Wet Ingredients
  • ⅓ cup pure maple syrup
  • ½ cup mashed banana (about 1 ripe banana)
  • 2 large eggs (or egg substitute)
  • 1 ½ cups Kalona Supernatural Organic Plain Kefir (or milk of choice)
  • ¼ cup melted butter (or melted coconut oil for dairy-free)
  • 1 teaspoon pure vanilla extract
Filling
  • 1 ½ cups frozen berries (do not thaw)

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Spray a 9x9-inch baking dish with cooking spray or line it with parchment.
  2. In a large bowl, stir together oats, chia (if using), baking powder, salt, and cinnamon.
  3. In a separate bowl, mash the banana until smooth. Add maple syrup and whisk in eggs (or substitute).
  4. Whisk in kefir (or milk), melted butter (or coconut oil), and vanilla until blended.
  5. Pour wet ingredients into the dry ingredients and stir until everything is evenly moistened.
  6. Gently fold in the frozen berries; do not thaw them first to avoid a watery bake.
  7. Transfer the mixture to the prepared dish and smooth into an even layer.
  8. Bake for 30 minutes, or until the center is just set and the edges are golden.
  9. Remove from oven and let rest for 5 minutes before slicing; serve warm, or cool completely and cut into bars.

Notes

For vegan/egg-free, use a commercial egg replacer or 2 flax 'eggs' (2 tbsp ground flax + 6 tbsp water, chilled). Store covered in an airtight container for up to 4–5 days. Leftovers freeze beautifully.