Baked Honey Berry Oatmeal

Healthy Baked Honey Berry Oatmeal. This recipe is super filling and perfectly sweet! Only 310 calories for a HUGE slice!

The other day, I mentioned that I’ve been having to inhale my breakfasts while I run around the house. And 90% of the time, I’m eating hot hot hot brown sugar banana oats that, while delicious, feel like a volcano is pouring lava down my throat. Pleasant, right?

So what’s a girl to do when she doesn’t want to give up her beloved oats, but isn’t a fan of lava? Enter: Baked Berry Oatmeal.

Healthy Baked Berry Oatmeal. This recipe is super filling and perfectly sweet!

This recipe is perfectly sweet, chock full of berries and pecans, and delicious served cold. I know that a lot of people are fans of overnight oats, but I’ve just never been able to get into them. I have a confession to make. There’s something about the runny and semi-slimy texture that I just can’t get myself to enjoy. Eeep. Please still be my friend! I wish I could get myself to like them, but alas.

Healthy Baked Berry Oatmeal. This recipe is super filling and perfectly sweet!

Before trying these after a few hours in the fridge, I would have sworn that they would taste better hot. After trying them the morning after I baked them, though, I quickly changed my mind! They’re sweet and creamy, but without that weird texture that overnight oats bring. And berries! Big ol’ fat ones distributed evenly in each bite. It reached 90 degrees yesterday, so cool and yummy breakfasts are high up on my list of things to stuff in my face.

Healthy Baked Berry Oatmeal. This recipe is super filling and perfectly sweet!

Along with that, my slice of Baked Berry Oatmeal this morning kept me full for a straight 5 hours, so I’m counting that as a huge breakfast success! If you get to know me, you’ll quickly learn that I get a pretty bad case of hangry-ness (aka I’m just the most unpleasant person ever to be around when my tum is rumbling), so me eating a big piece of baked dessert-like oatmeal is really doing a favor to everyone around me. You guys are welcome ;) .

If you love this recipe, check out my other baked oatmeal dishes!

Pumpkin Spice Baked Oatmeal

Pumpkin Spice Baked Oatmeal

Baked Chocolate Chip Cookie Oatmeal


4.6 from 22 reviews
Baked Berry Oatmeal
Prep time
Cook time
Total time
Healthy, delicious, and filling! This baked oatmeal is chock full of berries, pecans, and the perfect amount of sweetness.
Serves: 6
  • Dry Mixture:
  • 2 cups quick-cook oats (see notes on quick-cook vs. rolled)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ⅓ cup packed brown sugar
  • Wet Mixture:
  • 2 cups nonfat milk
  • 2 eggs
  • ½ tbsp vanilla extract
  • 3 tbsps honey
  • 1½ tbsp melted butter
  • 2 cups frozen mixed berries
  • ¼ cup pecans, separated
  1. Preheat oven to 375 degrees.
  2. In a medium sized bowl, mix together the oats, baking powder, cinnamon, salt, and brown sugar. Set aside.
  3. In a seperate bowl whisk together the milk, eggs, vanilla, honey, and butter.
  4. Layer half the berries in a 2 quart baking dish and top evenly with the dry oat mixture. Pour on the wet mixture, then add the rest of the berries on top along with the roughly chopped pecans.
  5. Bake for 15-20 minutes or until the oats have absorbed the liquid. Serve hot or cold!
If using non-quick cook oats, increase your baking time to 35-40 minutes.
Nutrition Information
Serving size: ⅙th recipe Calories: 310 Fat: 10g Saturated fat: 2.5g Carbohydrates: 53g Sodium: 165mg Fiber: 4.2g Protein: 9g Cholesterol: 70mg

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  1. says

    Yum, yum, yum! I love oatmeal bakes because you get the extra protein with the eggs without really tasting them. I wonder if I used almond milk if it would be ok instead of regular milk? I hope it’s ok that I’m pinning this:)
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  2. says

    That looks so good! I know what ya mean about overnight oats. I can’t get into them either. That texture is just not for me..ick. I’ve tried overnight oats several times and always end up tossing into the trash.

    Have a great weekend!

    • Jean says

      I use regular rolled oats, 2/3 cup for 1 1/2 cup milk with 3 eggs. Use whatever sweetener, fruit spices you like. I bake at 325 for about 45 minutes, while we are showering and dressing. Test like you would test a custard to see if its done. If use juicy fruits it will take longer to bake.
  3. says

    I honestly do not think I have ever been full for 5 hours in my life…my record is maybe three? ;) This still looks delicious though, and if I’m starving an hour later I will just have another slice!
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  4. says

    YUMMM, Christine!! I am totally with you on overnight oats being a little crappy… I tried so hard to get into them but they leave my tummy feeling kind of weird anyway so I need to cut it out and try THIS recipe. And 5 straight hours of fullness?! That is a breakfast godsend. Especially for a busy bee like you! Happy Friday, my love!
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  5. says

    I’m with ya on the hunger always appearing frequently. I don’t know why, but I’m always hungry like an hour later. What’s going on here?! Haha!

    I’ve never tried overnight oats, but I don’t like slimy textures, so I will steer clear of that!

    I haven’t tried baked oatmeal, so your will be the first. By the looks of the ingredients, this will be sweet and tasty!
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  6. Autumn Wieland says

    Awesome. Just awesome. Probably one of the best recipes I’ve tried from you yet , Christine! Its sweet and the berries in it are just plain delicious! I actually made this for mothers day and my mom really liked it! :)

  7. Constance Cole says

    I made this recipe tonight and it is so delicious! I changed the recipe and used vanilla silk instead of milk. Then split the recipe and made one half recipe style (spread out to 4 servings 160ish calories) and the other half minus fruit and plus chocolate chips, shredded coconut, and sliced almonds (4 servings, 310 calories). The second was more of a dessert dish. Both were incredibly amazing. My hubby and I split one serving of the choc chip one immediately. Yum yum! Thanks for the recipe!
    • says

      Mhmm vanilla silk sounds like such a great alteration to give the recipe some extra sweetness! I’m drooling over how good that combination of chocolate, coconut, and almonds sounds as well! I tried an ice cream flavor the other day with the same ingredients, and it was SO good! I bet it tasted great in the bake! Thanks so much for commenting and letting me know how it went for you- totally made my day :)!
  8. Christie H. says

    I’m thinking I will have to bake this at least 10-15 minutes longer. I’m not sure what I did incorrectly, if anything. I used old-fashioned rolled oats, not quick oats. Could that be it? It’s smelling delicious though!!
  9. Mayme Studer says

    Are the oats supposed to be quick oats or regular oats? I have had this in the oven for almost an hour and the milk hasn’t been soaked up completely yet. I used regular oats.
  10. Mayme Studer says

    Should I be using quick oats or regular oats? I used regular oats and my dish has been in the oven for almost an hour.
    • says

      I’ve made the recipe with both and it’s worked each time. Hmm, that’s odd. Did it solidify once you took it out? A lot of the time the liquid gets soaked up when you let it cool slightly.
  11. Sophie says

    Delicious! I bake this recipee almost every weekend and I vary the fruits combination. I love to top it with nature greek yogourt for extra proteins and creamyness. Thanks!

    • says

      This comment totally made my day! So glad it’s become part of your weekend routine and I would love to hear some of the fruit combos you’ve come up with :)!

  12. Robin says

    I pinned this a few months ago and finally got it in the oven tonight. It smells fantastic! My son started school today and I am looking for breakfasts that are healthy and make ahead. This fits the bill, and my kid loves loves oatmeal! Thanks for the recipie!
  13. says

    This was delicious! My kids loved it, so it’s definitely a keeper; but it took a good hour to cook, not the 15-20 minutes that was suggested.
  14. Mandy says

    I just wanted to say I adore this recipe! It was my first ever oatmeal bake, and it set the bar high. I love the sweetness of the berries and the crunch of the pecans. I make it on Sunday evenings and portion it out for a week of breakfast or lunch. It’s easy to grab and I love it right out of the fridge! I will say that mine also cooks almost double your suggested time though, No matter what type of oats I use.
    • says

      Hi Mandy!

      I’m so happy you love the recipe- it’s a big favorite for me as well :). I think that making it on Sunday is a great tactic to have a healthy breakfast all week long! Thanks for letting me know about the cooking time. It seems like a lot of people are having the adjust the cooking time, so I’ll have to update it to make it more accurate. For some reason it always takes much shorter for me!

      Thanks for letting me know how it turned out! Comments like this ALWAYS make my day!

  15. Michele says

    Oh I’m super excited to make this! Do you think I could sub coconut oil for butter or would that throw off the recipe? I’ve got some frozen peaches and plums in my freezer I want to use. Did you throw in your frozen fruit when it was still frozen or did you thaw it out? Thanks for this awesome, healthy, and easy breakfast idea! :)
  16. Sara says

    Just wondering if this recipe freezes well or not?
    Or how long the slices last once cooked?
    Thanks for an amazing recipe!
  17. Tina says

    I’m thinking of tweaking this recipe to make Christmas morning breakfast. Has anyone tried making it with cranberries? I have a bag in my freezer and was thinking of using those with fresh blueberries. Comments?
    • says

      I actually have thought about using cranberries, but then decided against them since they are really tart and it takes a ton of sugar to sweeten them up. You can try adding in dried cranberries (I love craisins for an extra bit of yum!)
  18. Jillian says

    Yum! I’m doing weight watchers so I put everything into the recipe builder to figure up the points. 1/6 of this pan is 9 points which is a little high for me for breakfast. I subbed out the milk for almond milk and the 2 eggs for 4 egg whites. Brought it down to 6 points per serving! Whoo hoo!

      • Jillian says

        It was pretty good but it’s definitely better with whole eggs. What I started doing and have been doing for weeks now, is that every Sunday afternoon I make a batch of this. After it has cooled I divide it 8 ways and put it into plastic containers. My husband and I both work 4-10s so this makes breakfast for us all week. Each morning we each just grab a container and heat it up when we get to work. We LOVE it for breakfast and I just change up the fruit each week for a little variety. Also on weight watchers, 1/8 of this recipe is 6 points. This has been an AWESOME go to breakfast recipe for us. Thanks so much for sharing!
    • Jillian says

      Oh my gosh this weekend I did it with apples and raisins. This takes it to a whole other level! So so good!

  19. Julie E says

    My first time trying baked oatmeal… So yummy!! I followed the recipe exactly and it took about 15 minutes longer in the oven. But worth the wait!!

    • says

      Yay! So glad it was good! I think people have had varying times with the baking (not sure why, but some people need more time and others say the recipe is perfect). Yum!
    • Krysti says

      It took longer for me too. I used rolled oats and frozen berries. I think the frozen berries are wait increase the baking time, because they have to heat up before the whole mixture can really start cooking. Unfortunately i was giving my baby a bath so my husband took it out when the dinger went off… I still put it back in the oven, but now it all has to heat back up and start cooking again. In most baked oatmeal recipes if you use rolled oats you need more like 35-40 minutes for the oats to soak up all the milk. I really enjoyed the ingredients and how they all taste together, but think you might want to add a caveat about the cooking time.

      • says

        Hi Krysti!

        Thanks for your insight :). I am updating the recipe now to be more specific on the baking time. When I made mine, I made it with quick-cook oats, so I’m sure that’s where the difference lies (as you mentioned!).

        Thanks for commenting!

  20. Marissa Hatfield says

    This baked oatmeal looks really good what kind of oats are you using? Can this recipe be made with steel cut or Scottish whole grain oats? How would I adjust the recipe to accommodate the difference or would it even work with the steel cut oats? Thanks

    • Lori Ballinger says

      I tried this with steel cut oats. I let it sit for an hour before baking but the oats were still hard after baking. The next time I try I might let it sit in the fridge overnight before baking and adjust the time.
  21. Brittany says

    I think the varying times may be because of different size pans. My dish was square, but 2 quarts (like the recipe says). Mine took about 45 minutes to cook. The dish you used looks like it may be rectangular (maybe 7×11 in?). If you can remember what size pan you used in inches that may be helpful to add! :)
  22. Brittany says

    p.s. it’s really good! I hadn’t eaten it yet when I first commented. I’ve been looking for ways to make breakfast more exciting (it is my least favorite meal of the day). This definitely helps.

  23. says

    Thank you so much for the recipe. I’ve made baked oats for years, but I put raisins, apples and pecans in mine. I’d never tried it with berries. I just made it tonight and it is delicious. I had to bake mine for about 45 minutes. Every oven seems to be a little different. I used rolled oats.

  24. Allie says

    just made this recipe and it’s delicious!! Just a tip for others- depending on the type of oats you use you may need to adjust the baking time. Mine needed to cook for about 40 minutes.. Totally worth it! Great recipe :)
  25. says

    I really like this but I’m tweaking the recipe to have less sugar and less liquid. Reduced milk to 1 1/2 cups, honey to 2Tbsp, brown sugar to 2/3 cup and put in muffin cups and increased bake time for 15 min. Good but I’d still like less sugar and less liquid in mine. Also I will try almond milk next time.

  26. Michelle Trotman says

    I have this in my oven as I’m typing this and anxiously awaiting the outcome. I subbed the regular milk for vanilla almond and omitted thr nuts ( not a pecan fan, sorry :-)). The kitchen smells divine though. I can barely wait. Thank you for this. It maight be my new go to weekend breakfast for the fam !
  27. says

    I’ve recently gotten into the Quaker super-grains oatmeal, but there’s never enough berries lol, I also want to try this recipe with added flax and quinoa. I think this is something my dad will eat too and help keep him fuller for longer, so bonus points for helping with his portion control. Yay lol.

  28. says

    Delicious!!! I doubled the recipe and baked it in a 9×13 pan for over 45 minutes. I added blackberries, strawberries and blueberries to make it a triple oatmeal bake. And I substitue the brown sugar for maple syrup and drizzled honey over the top right before baking. Super easy, delicious, nutritious and decadent! My one year daughter and husband scarfed it down, begging for more! We topped it with vanilla yogurt and it definitely felt like eating dessert for dinner.

  29. says

    This is going on the brunch menu for my niece’s baby shower in March. I saw a comment about someone doubling the recipe and using a 9×13 pan; is that something you have ever tried? Cooking time was listed as 45 minutes for that size; does that seem correct to you (I know it varies, but approximately)? Any other tips? I just want to try and avoid any big surprises when trying something new for a party. Reply if you can, please.
  30. Stephanie says

    Did you let this sit in your fridge overnight and then bake it in the morning? Or did you bake it right away?
  31. says

    I made this today using soy milk in Aspen, CO on a cold, snowy morning! First of all, it was DELICIOUS!!! Completely addictive :)) I had trouble getting it to set up…it took about an hour to finally cook – I think because of the altitude. I probably should have changed something. But also I used a 9×13 pan, which I think is too big and so the liquid was too spread out to absorb. I will try it again with a smaller pan. Great idea, super easy and SO good! Thank you!

  32. Gina says

    Is it supposed to be run after I take it out of the oven? I left mine in there for over 25 minutes.
  33. Lauren Parish says

    This looks so yummy! Do you know if leftovers freeze well? I’m also wondering if using applesauce instead of butter would lower the calorie count a bit :) what do you think?
  34. liya says

    I used almond milk, coconut oil instead of butter, added stevia, and topped with almonds. I baked this for a girls brunch served with cool whip and fresh fruit! Thanks for the recip!

  35. Lauren says

    oh my stars!! Just made this using silk coconut milk and it is amazing!!! I also only had fresh strawberries and blueberries with chopped almonds on hand and it didn’t matter. Still amazing!! What else? I added Brewers yeast and flax seed since I’m a breastfeeding mama and STILL delicious! Thank you so much for this recipe. I can add it to my breastfeeding booster menu and look forward to breakfast again. I was growing tired of the same old oatmeal!
  36. Lauren says

    Forgot to rate it! Hehe. Bonus points for the recipe actually turning out like your picture.

    • says

      WOO! Love it when people get the exact same (delicious) results as me. Thanks for giving me your feedback. I LOVE all the additions and substitutions you used!
  37. Stephanie Duval says

    Could you use frozen berries for this? Should I thaw them out first and/or reduce the milk a bit? Really want to try this, but fresh berries are so expensive this time of year!
  38. Kandi says

    This recipe is delicious! I made it this morning for the teachers I work with…it was A HIT!! Only one problem…20 minutes is NOT an accurate baking time. I was late to school because after 20 minutes it was still VERY liquidy. I baked it another 20-25 and it was much better. So total bake time should be at least 40 minutes.
  39. says

    This looks like something we need to try for a Sunday breakfast! My kids are getting tired of my plain old oatmeal and berry season makes me want to make this right now. Can I include a link back and image in my berry breakfast round up?
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  40. Taylor says

    Made it for my dad for his birthday! He’s a huge fan of baked oatmeal and this was his favorite recipe that I’ve made him so far!! THANKS! (:

  41. jessica says

    This was a great warm breakfast this morning. My kids loved it. It did take a little longer then 20 mins to cook, not sure if it was because i used almond milk or because of the dish that i cooked it in.

  42. Tina says

    This looks fantastic and was just featured on “50 Best-Ever Breakfast Casserole Recipes”–congrats! You are so darling!
    Question – can I double this in one baking dish or will it not cook well?
    Thank you!